I’m delighted to be speaking at the July 9th Ecology on Tap event!

Grab tickets for the music at 7:30 PM for just $7, or claim a space for free talks that begin at 9 PM.

Join Paul Dorrance, Angela Blatt, and Rachel Tayse to discuss mobile meat processing opportunities in Ohio. Where’s the Beef will share the storied past of mobile meat explorations in Ohio and actionable next steps for livestock producers and consumers who want to enact creative solutions to the meat processing bottleneck.

Join me and co-presenters Angela Blatt and Paul Dorrance as we talk mobile meat at the annual ACRES Eco-Ag Conference.

ACRES “Is Mobile THE Solution for America’s Meat Processing Bottleneck?”

Description: Demand for local meat continues to grow, but bottlenecks in the processing chain inhibit market opportunities for livestock farmers across the country. Innovative ideas are required to address these issues, which could include mobile processing. However, state-level regulatory inconsistencies sometimes stand in the way of progress, and mobile may not represent the “silver bullet” solution. Learn what works, what doesn’t, lessons learned, and needed policy changes gleaned from a recent needs assessment survey in Ohio and Central Appalachia and site visits to both the oldest and newest mobile slaughter facilities in the country. Add your voice to this critical conversation and evaluate if mobile processing is the solution that is right for you!

Fresh for All, a project of the Broad Street Food Pantry in Columbus Ohio, is seeking 5-7 farmer partners during our 2022 pilot year to grow and deliver fresh produce to the pantry. In exchange, we are offering pre-payment of up to 50% of the value of the produce before the growing season, and the rest upon delivery.

We are seeking farmer partners who:

• serve Central Ohio customers with at least bi-weekly deliveries

• grow what they sell

• deliver products in retail packaging, following GAP, state, and federal regulations

• provide proof of insurance 

• communicate clearly their available produce and any substitutions

• partner with the Pantry Director and Project Coordinator to plan and evaluate this pilot project

Attend our open meeting on Tuesday, November 30, 2021 from 9-10 AM ET to discuss details and learn how to join. Please RSVP to racheletayse@gmail.com for the zoom link.

Rachel will be the guest lecturer on the last date of this class offered through the Franklin Park Conservatory Horitculture Certificate Program. Please register for the entire class on the Franklin Park website to attend.

Edible Plants & Urban Agriculture – April 2020

Description of Course: The world of edible plants and modern urban agriculture will be explored in this course.

An introduction to edible plants through ethnobotany, the nature of edible plants, algae and fungi, common crops, foraging and wild edible plants will be followed by a comprehensive look at vegetable/fruit gardening, herbs in all of their glory, community gardening and urban agriculture techniques and practices. The primary learning outcome is to holistically understand the various ways in which humans grow, harvest and consume plants.

Instructor: Mark A. Miller, PhD

Guest Instructors: Jennifer Schneller, Ohio Herb Center ; Bill Dawson, Growing to Green Program Manager, Franklin Park Conservatory; Rachel Tayse, owner of Harmonious Homestead

Textbook: No textbook is required.

The following resources are recommended for those students who wish to enrich and further their subject learning.

• Thomas, Elias & Dykeman, Peter (2009). Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods.

• Hemenway, Toby (2009). Gaia’s Garden: A Guide to Home-Scale Permaculture, 2nd Edition. Chelsea Green Publishing Co.

• Carpenter, Novella & Rosenthal, Willow (2011). The Essential Urban Farmer. Penguin Books.

• Schlosser, Katherine, Editor (2007). The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs. Louisiana State University Press.

College Credit: One (1) hour of credit can be obtained from Ashland University for an additional cost of $180.

Class Dates

First Class: Tuesday, April 7, 6-8:30 PM

Second Class: Tuesday, April 14, 6-8:30 PM

Third Class: Tuesday, April 21, 6-8:30 PM

Fourth Class: Saturday, April 25, 9-11:30 AM

Fifth Class: Tuesday, April 28, 6-8:30 PM

REGISTER FOR EDIBLE PLANTS & URBAN AGRICULTURE

POSTPONED until after it’s safe to gather.

Spring is coming! The birds are making their way back north, the plants are peeping out of the ground, and the promise of sunshine is right around the corner. Come learn about how farming systems prepare for spring, and what native plants are first to make an appearance when the snow melts. This event is free to attend, kid- friendly, and has a great line up of speakers you won't want to miss, including:

Greg Mcglinch - Dept of Horticulture and Crop Science, The Ohio State University
Rachel Tayse - Harmonious Homestead

Doors are at 6:00pm
Talks start at 6:30pm

Join us for our annual OEFFA Sustainable Farm Tour series Open House, followed by a Mad About Saffron field day.

From 1-3 p.m., enjoy an open house with walking tours of the certified organic annual and perennial herb, berry, vegetable, and willow plantings. We’ll open the Tiny Teal herb center as a pop-up shop with samples.

A "Mad About Saffron" Field Day will immediately follow from 3-4:30 p.m. Details from the North Central Region-Sustainable Agriculture and Research Education (NCR-SARE) funded saffron growing project--including information about in-field and high tunnel production, processing, packaging, and marketing--will be shared.

Save the date for a party celebrating Rachel and Kate's October birthdays, the autumn harvest, and more!

Sunday, July 15 l 1-4 p.m.

Foraged & Sown

1224 E. Cooke Rd., Columbus, OH 43224

(614) 598-3559, racheletayse@gmail.com, www.foragedandsown.com

Foraged & Sown uses an innovative approach to land tenure--building relationships with multiple land owners to farm and forage on diverse sites--to create a low-impact, sustainable urban farm. This tour will feature Harmonious Homestead gardens' full of flavor-packed annual and perennial herbs and unusual fruits, along with demonstrations and samplings of their value-added products.

Join us at the first Foraged & Sown farmers' market of the year, on High Street just south of Dunedin.

We'll have early season fresh cut herbs and dozens of varieties of herb and berry seedlings for your home garden!

All of our sown products are certified organic, and our foraged items are responsibly procured from private property.

You want to support local farmers so you've signed up for a CSA or committed to shop farmers' markets. But what do you do with what you see? 

Rachel Tayse, urban farmer and seasonal eating expert at Harmonious Homestead, will help you learn to love what's local and fresh.

We'll start class with a CSA share and decode what's in the box. Rachel will identify each item, sharing how to store, prepare, and serve it. Then, we'll cook three courses together of basic recipes you can use throughout the autumn.

Farm Fresh Cooking is offered at the beginning of the spring and summer as a series to inspire and expand your ability to cook seasonally. 

Foraged & Sown uses an innovative approach to land tenure--building relationships with multiple land owners to farm and forage on diverse sites--to create a low-impact, sustainable urban farm. This open house will feature Harmonious Homestead's gardens, full of flavor-packed annual and perennial herbs and unusual fruits, along with demonstrations and samplings of their value-added products.

The farm tour is free and open to the public. 

For more information, call (614) 598-3559, email foragedandsown@gmail.com, or go to www.foragedandsown.com.

This event is part of the 2017 Ohio Sustainable Farm Tour and Workshop Series. For a full schedule of events, go to www.oeffa.org/q/farmtours2017.

$40.00

Tuesday, July 11, 2017 

6:30 - 8:30 pm

The hiss and steam of a pressure cooker discourages many cooks from this useful kitchen tool. Once mastered, pressure cooking opens up the world of tender meats, quickly cooked beans, and low-acid canning. 

Join Rachel Tayse of Harmonious Homestead to demystify pressure cooking and canning. Participants will become familiar with the types of cookers, practice cooking and canning dry beans, and taste a pressure cooked stew.

The DIY Basics series in 2017 includes Cultured Dairy, Waterbath Canning, Pressure Cooking and Canning, and Cultured Vegetables. Choose one or all to expand your home cooking and preserving knowledge.

You want to support local farmers so you've signed up for a CSA or committed to shop farmers' markets. But what do you do with what you see? 

Rachel Tayse, urban farmer and seasonal eating expert at Harmonious Homestead, will help you learn to love what's local and fresh.

We'll start class with a CSA share and decode what's in the box. Rachel will identify each item, sharing how to store, prepare, and serve it. Then, we'll cook three courses together of basic recipes you can use throughout the summer.

Farm Fresh Cooking is also offered at the beginning of the spring and autumn as a series to inspire and expand your ability to cook seasonally. 

40.00

Tuesday, May 2, 2017 

6:30 - 8:30 pm

Many home cooks enjoy making jams, jellies, and sauces. With just a little bit of equipment and know-how, many such recipes can be waterbath canned to fill your pantry or give as gifts. 

Join Rachel Tayse of Harmonious Homestead to learn how to can safely and simply. She'll share tips and resources garnered from fifteen years of experience useful for cooks new to canning or those wanting to advance their skills. During the class, participants will practice canning and taste samples of recipes to take home.

The DIY Basics series in 2017 includes Cultured Dairy, Waterbath Canning, Pressure Cooking and Canning, and Cultured Vegetables. Choose one or all to expand your home cooking and preserving knowledge.

Growing Microgreens At Home

TUESDAY, APRIL 25, 6:30–8PM

Microgreens are a delicious and nutritious way to enjoy greens. In this class, urban farmer Rachel Tayse will demonstrate how to grow micro kale, peas, radishes and more at home. Make and take a tray of planted seeds that will be ready to grow in your home!

Location: American Electric Power Foundation Education Pavilion at Franklin Park Conservatory
$30, $25 for members

Register Now

$25.00

Tuesday April 11, 2017 6:30 - 8 pm at The Commissary

Do you want to share your love of cooking with others? The Commissary is here to help! 

Through the experience of veteran food educator Rachel Tayse, learn how to:
-market for strong ticket sales
-design an experience for participants with variable skill levels
-prepare economically
-deliver an enjoyable, informative class
-refine and adapt your teaching skills
-follow The Commissary practices for offering classes

This class is required for all who wish to teach at The Commissary and useful for those leading workshops and classes elsewhere. Light snacks will be served.

You want to support local farmers so you've signed up for a CSA or committed to shop farmers' markets. But what do you do with what you see? 

Rachel Tayse, urban farmer and seasonal eating expert at Harmonious Homestead, will help you learn to love what's local and fresh.

We'll start class with a CSA share and decode what's in the box. Rachel will identify each item, sharing how to store, prepare, and serve it. Then, we'll cook three courses together of basic recipes you can use throughout the spring.

Farm Fresh Cooking is offered at the beginning of the summer and autumn as a series to inspire and expand your ability to cook seasonally.

TUESDAY, MARCH 14, 6:30–8PM

Keeping a small flock of chickens or quail can benefit a family with fresh eggs, efficient composting and a "pet with benefits." We'll discuss choosing birds, designing a coop and run, sourcing feed, keeping animals healthy and navigating permits. 

Led by Rachel Tayse, Harmonious Homestead
Location: The Wells Barn at Franklin Park Conservatory
$25, $20 for members

Register Now

TUESDAY, FEBRUARY 28 | 6:30–8PM | Franklin Park Conservatory

Permaculture is a theory of sustainability and restoration that calls for maximizing resource use and planting perennial-heavy gardens. Rachel will share her experience with forest gardening, restoration agriculture, small-scale livestock and foraging.

Led by Rachel Tayse, Harmonious Homestead  
Location: American Electric Power Foundation Education Pavilion
$25, $20 for members

Tuesday, February 21, 2017 | 6:30 - 8:30 pm | $40 | The Commissary

Have you wondered how to make yogurt at home? Or kefir without additives? Learn to make these cultured milk products and soft cheese like ricotta and cheve in this hands on class with Rachel Tayse of Harmonious Homestead. 

We'll discuss the science behind preserving goat and cow's milk through culturing and cheese making and taste samples we make in class. You'll leave with recipes and the confidence to continue exploring at home! 

The DIY Basics series in 2017 includes Cultured Dairy, Waterbath Canning, Pressure Cooking and Canning, and Cultured Vegetables. Choose one or all to expand your home cooking and preserving knowledge.

Rachel and Kate Hodges will share ways to cook and enjoy foraged foods at the 2017 OEFFA Conference in Dayton Ohio. 

More info here: http://www.oeffa.org/conference2017.php

Rachel will lead a workshop about mindfulness in sustainable agriculture at the 2017 OEFFA Conference in Dayton Ohio.

More information here: http://www.oeffa.org/conference2017.php