Wicking Hydroponics for Soil-Free Gardening

May 9

About the Class:

Join the award-winning UC Master Gardener hydroponics team for an engaging class that takes hydroponic gardening to the next level. This session introduces the science of growing plants without soil through wicking, a simple process that draws nutrient-rich water up to the roots. The class will focus on wicking hydroponics, a versatile method that creates an ideal environment for growing a wide range of vegetables, especially root crops, without soil. Attendees will learn the fundamentals of wicking systems, identify the best materials to use and explore different options for building a system at home, while also covering essential plant care and maintenance. Whether you have a small patio, a balcony or limited outdoor space, wicking hydroponics offers a space-efficient, waterwise and sustainable way to grow fresh food year-round.

When:

Saturday, May 9

Time:

10 a.m. – noon
RSVP online by May 4

About the Speaker:

The UC Master Gardener hydroponics team is the 2026 recipient of the statewide UC Master Gardener Search for Excellence Award. As a team of local gardening enthusiasts, they are dedicated to teaching research-based gardening practices and helping the community grow with confidence. Trained by the University of California Cooperative Extension, they provide trusted guidance to gardeners of all skill levels and are committed to sharing practical knowledge through education and outreach.

Tools & materials:

A $7 fee covers lecture and educational handouts.

Refund Policy:

There will be no refunds for cancellations made within 48 hours of a class. For cancellations made prior, only the class fee will be refunded, not booking fees.

Class Maximum:

30 participants

Dwarf Fruits and Vegetables for Small Space Gardens

May 16

About the Class:

Discover how to grow a fresh, productive harvest even in the smallest of spaces with this hands-on class led by local gardener Kylie Gilliam. Designed for patios, balconies and compact yards, this class will introduce a wide range of dwarf fruit and vegetable varieties that thrive in Southern California. Gilliam will explain why these compact plants are ideal for small-space gardening, highlight some of the most reliable and prolific options for our climate and share practical tips on planting, watering and care to help you achieve a successful harvest at home.

After the lecture, participants will head into the Centennial Farm gardens for a guided, hands-on activity where they will plant their own dwarf vegetable garden container box to take home. Whether you are just getting started or looking to make better use of limited space, this class offers the knowledge and confidence to grow more in less space. All supplies, including dwarf vegetable plants and container garden box, will be provided.

When:

Saturday, May 16

Time:

10 a.m. – 12:30 p.m.
RSVP online by May 8

About the Speaker:

Kylie Gilliam is a certified Gardenary consultant and founder of Blue Ribbon Garden, where she specializes in designing and installing edible gardens for urban spaces. With a passion for sustainable living, Gilliam empowers individuals and communities to grow their own food and create eco-friendly environments. Her expertise extends to permaculture principles, ensuring each garden is both productive and in harmony with nature. Through her work, she fosters a deeper connection between people and the natural world while promoting health and sustainability.

Tools & materials:

A $45 fee covers all materials, including a small container garden box, soil, dwarf variety plants and instructional resources.

Refund Policy:

There will be no refunds for cancellations made within seven (7) days of a class. For cancellations made prior, only the class fee will be refunded. Booking fees are nonrefundable.

Class Maximum:

20 participants

Make It, Take It: Pickles and Preserves

May 30

About the Class:

This hands-on class introduces participants to two distinct methods of food preservation – fermentation and water bath canning – while creating flavorful recipes to take home. Led by volunteers from the University of California Cooperative Extension Master Food Preservers, the class will cover the science and food safety principles behind preserving foods at home using tested recipes and proper techniques.

Participants will learn why fermentation works, how salt and acidity play a role in preservation, and best practices for safe canning, including proper equipment, jar selection and storage. During the hands-on portion of the class, participants will make and take home a jar of fermented dill pickles using fresh cucumbers, dill, garlic and spices.

In addition, participants will prepare and can a savory rhubarb conserve, a unique preserve that balances sweet, sour and savory flavors with a touch of spice. This award-winning recipe earned Best of Show in the Preserved Food & Liquor Culinary Competition at the 2025 OC Fair. Conserves are similar to jams but often include a combination of fruits, vegetables, nuts or spices, creating more complex flavor profiles.

Each participant will leave with the finished items made in class along with the confidence to recreate both recipes at home.

When:

Saturday, May 30

Time:

9:30 a.m. – 12:30 p.m.
RSVP online by May 22

About the Speaker:

Volunteers from the University of California Cooperative Extension Master Food Preservers of Orange County will provide instruction and information. The Master Food Preserver (MFP) program is a public service community outreach initiative providing up-to-date information on food safety and preservation. For information about the MFP program, please visit ucanr.edu/sites/MFPOC/.

Tools & materials:

A $45 class fee covers ingredients, handouts and two canning jars with lids and rings. Knives will be provided, but you may bring your own if preferred. Aprons are highly recommended. Tied-back hair and closed-toe shoes are required. 

Refund Policy:

There will be no refunds for cancellations made within seven (7) days of a class. For cancellations made prior, only the class fee will be refunded. Booking fees are nonrefundable.

Class Maximum:

20 participants