Preserving the harvest from local farms or your own garden is a community resilience skill. Doing so with healthy, long-storing fermentation goes way beyond dilling pickles. The BP Food Resilience Team's Veg Club recently took a trip to Iggy’s Alive & Cultured in Kingston where participants got a master class in the ancient anaerobic preservation process.

Preserving home-grown or locally farmed crops supports both personal and community food resilience. Join Bainbridge Prepares’ Veg Club for a field trip on fermentation.

Heide Madden started the Farmers’ and Gardeners’ Guild growing space on Bainbridge Island. Join a field trip on August 23 from 10 to 11 a.m. to see their chickens, high-tunnel, and unusual varieties of vegetables and projects.

Darren Murphy, the president of Bainbridge Island Fruit Club, is hosting a tour of his property to show people how to grow fruits and vegetables in limited space.

Learn exactly when and how to plant for fall and winter in Bainbridge Prepares’ Veg Club video. Then turn to our Winter Crop Resource Page,

Learn how real home gardeners integrate a mix of vegetables, fruit, ornamentals, and homemade garden structures.

Our local food banks are more stressed than ever and anticipate even greater need in the coming months. You can make a difference at Peaceful Morning Farm, where an all-volunteer staff grows food exclusively for local food banks.

Veg Club in May will show you how to get weeks’ more food from your garden with three succession planting strategies.

Our food banks face a perfect storm in which loss of individual food assistance programs will drive more people to food banks, while cuts to federal inputs will drastically lower the banks’ ability to feed people. But there is something you can do to help.

A healthy soil ecosystem makes the difference between a meager garden and a thriving one. At Veg Club, learn how to support soil life to make your garden bountiful and resilient.

The Bainbridge Prepares Food Resilience Team's Veg Club hosted a tour of the Olympic Organics composting facility in Kingston on March 19.

Not all compost is the same. Yes, compost is key to a thriving garden, but you’ve got to make sure it’s the right compost for your garden.

Storing a large supply of food can be challenging. It requires spending money, making decisions, anticipating food needs, checking for expiration, and restocking. It’s not a one-and-done event.

The dynamic duo of Carol Appenzeller and John Fossett get energized by food—not necessarily in the eating of it, although that’s probably true as well. But they get energized by thinking about, talking about, and teaching how to make it grow.

The super-popular Veg Club is now part of Bainbridge Prepares, managed by the Food Resilience Team. The first session of 2025 happens Tuesday, February 4.

Grow tree fruit in your yard, whether large or small. Learn how in Darren Murphy’s incredible fruit garden. The head of Bainbridge Island Fruit Club, Darren grows many dozens of fruits, including berries, grapes, and multi-grafted tree-fruits, in his small suburban garden on Bainbridge Island.

New to Veg Club this year is a special session on climate change and the ways it will challenge and change our gardens and orchards. How can we prepare them to thrive? Learn what’s expected for our area, including future crop prediction tools, local resources, and methods to help your garden and orchard adapt to our new conditions.

It’s not too big of a stretch to think about winter in Juneuary, but in July . . . ? But now is exactly the right time to start thinking about your fall and winter crops.

The Northwest is a great place to grow food, especially if you know what to do about our region’s pests and diseases. Arm yourself to recognize and thwart them at the June 4 Veg Club session.

A healthy soil ecosystem can be the difference between an ok garden and a thriving one. In the Veg Club May 7 session learn why and how to support soil life easily to make your garden happier and more resilient.