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Kittery Adult Education



Cooking

in Personal Enrichment

How to Grow Garlic in Maine

$13

with Richard Alderette

Calendar Apr 30, 2019 at 7 pm, runs for 1 week

Join us for this very informative session on garlic and garlic growing in Maine. We will begin with an introduction to garlic including the history, medicinal properties, and creative ways to use garlic. Then we will talk about how to plant and harvest garlic, including timing, soil prep, pests, and harvesting tips. Rick is a Master Gardner in Maine and the owner of River Valley Farm, which specialized, in growing garlic. There will be plenty of time for questions and answers and the opportunity, if you would like to purchase some locally grown garlic.

Tuesday, April 30, 7-9 p.m., 1 session

Course Fee: $13

Preserving the Spring

$30

with Kate McCarty

Calendar May 7, 2019 at 5:30 pm, runs for 1 week

The bounty of our gardens is not yet upon us, but don't let that stop you from learning to can and freeze. Join UMaine Extension Master Food Preservers and staff to make Cold Comfort Jelly, a delicious blend of ginger, lemon, and honey. It's perfect for fighting colds and warming up as the seasons change. Learn to preserve jams and jellies using less sugar and how to use a boiling water bath canner. Participants will receive recipes and a jar of jelly.

Tuesday, May 7, 5:30-8 p.m., 1 session

Course Fee: $30

Reset Your Body!

$20

with Modesta (Tina) Bach

Calendar Apr 25, 2019 at 7 pm, runs for 4 weeks

Cleanse and reset your body in a unique health building way! Includes one week of a raw food cleanse with supplements to detox your liver and organs followed by a health building eating program including superfood smoothies you'll love. Reset your appetite and portion size and love how your clothes feel in just one week. Supply fee due at prep class:  $127-$197 depending on package you chose.

Thursday, April 25-May 16, 7-8:30 p.m., 4 sessions   

Course Fee: $20

Material Fee: $127-- $197 (depending on package you chose) payable to instructor at first class

 

Smoothie Workshop

$33

with Modesta (Tina) Bach

Calendar Feb 28, 2019 at 7 pm, runs for 1 week

Sample some smoothies, take home recipes along with 4 different plant based smoothie mixes to make your own nutritious breakfast, on the go lunch or post workout recovery. Safe & nutritious for the whole family and gluten free.Modesta (Tina) Bach, a Certified Coach and Nutrition Educator, has always had a passion for Natural Health & Wellness.

Thursday, Feb. 28, 7-9 p.m., 1 session

Course Fee: $33, includes all materials

Victorian Tea-Time Art

$42

with Jackie Abramian

Calendar May 18, 2019 at 1 pm, runs for 1 week

Enjoy a two-hour Victorian Tea-Time Art event at Kittery’s Haley Art Gallery (178 Haley Road, Kittery, ME). Relax and surround yourself with original artwork by local, national and international artists and learn about stories behind the unique artisanal gift items handmade by women in the U.S. and from around the world. Sip aromatic tea in antique tea sets and enjoy locally sourced tea-time delicacies while in the company of your friends and group. Reservations are required. Class meets at the Haley Art Gallery. A portion of the proceeds will benefit the Kittery Adult education Scholarship fund.

Saturday, May 18, 1-3 p.m., 1 session

Course Fee: $42

Vietnamese Cooking: Banh canh chay

$20

with Rose Van

Calendar Feb 26, 2019 at 6 pm, runs for 1 week

Material Fee: $10 per class, paid to instructor at class

Tuesday, February 26, 6-8 p.m., 1 session

    Menu:Bánh canh chay/ vegan homemade udon noodle soup.

Vietnamese Cooking: Chao tom phet banh my chien gion

$20

with Rose Van

Calendar Mar 26, 2019 at 6 pm, runs for 1 week

Material Fee: $10 per class, paid to instructor at class

Tuesday, March 26, 6-8 p.m., 1 session

    Menu:  Appetizer dish: chạo tôm phết bánh mỳ chiên giòn/ crunchy shrimp sausage spread on bread.

Vietnamese Cooking: mit tron chay

$20

with Rose Van

Calendar Apr 23, 2019 at 6 pm, runs for 1 week

Material Fee: $10 per class, paid to instructor at class

 Tuesday, April 23, 6-8 p.m., 1 session

    Menu: Vegan appetizer dish: mít trộn chay/ jackfruit salad.





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