2740 W Mason St
Class will be taught on the NWTC campus. Parking and entrance instructions will be emailed to registrants before the event. Masks must be worn indoors when on campus.
Valerie Dantoin, NWTC
Come join us as we upgrade two old-time methods of preserving the harvest to include some new materials, methods, and safety precautions.
You will learn how to store and preserve vegetables in ways that maintain and even improve quality and nutrient availability. You will make a jar of fermented vegetable product while exploring methods for root cellaring – live vegetable storage – that you can do on a small scale at home.
Please be aware that all programs, events, and policies are subject to change as the situation with the COVID–19 pandemic evolves. Watch for the latest updates via email, Facebook, and our website.
Don’t delay! Register right away as classes may fill quickly. We also value our instructors’ time, so classes may risk being canceled due to low early enrollment. Thank you!
After You Register
We will contact you the week of the program to confirm your enrollment. Please dress according to the weather for all outdoor programs. No rain or snow dates are planned. Classes open one half-hour before starting time.
Cancelations & Refunds
Classes canceled due to COVID-19, low enrollment or hazardous weather conditions are refunded automatically. You will be notified by phone if a program is canceled. In cases of inclement weather, call 920.491.3691 ext. 122 to check the status of the program. If you must cancel your registration for a program, your registration fees will be refunded if notice is received at least five days prior to the program. Green Bay Botanical Garden cannot refund fees requested on or after the start date of a program or for sessions missed due to student illness or other personal situations.
For more information, contact Chip Refsguard, Education Coordinator, at 920.491.3691 Ext. 107 or email@example.com.