Pocket Garden Workshop: Plugging in Native Plants
Ready, set, plant! Join Brandywine Conservancy staff Julia Steiner, Environmental Educator and Lisa Timbers, Assistant Planner in this hands-on, in-person workshop walking you through the steps to successfully prep, install and care for your native pocket garden. Get your hands dirty as we “plug in” a carefully chosen selection of natives into the demonstration garden at the Brandywine Conservancy’s Handy House office in Chadds Ford, PA*. Learn efficient strategies to apply when planting your own small space from scratch and take away basic maintenance and care practices to guide you through the growing season. This morning workshop which focuses on in-ground planting welcomes gardeners of all levels and is ideal for those looking to continue the momentum in creating their own native spaces.
Participants will take home:
- Native plant recommendations for common soil types, light conditions and wildlife interest to aid in selecting varieties for their own small spaces
- $10 voucher to use at Brandywine Conservancy & Museum of Art’s Native Plant Sale on Mother’s Day weekend (5/13 & 5/14)
Three lucky attendees will win a sustainable garden tool courtesy of the Brandywine Conservancy.
Continue the conversation! Stay for an optional picnic-style takeout lunch from Brandywine Museum of Art’s Millstone Café following the workshop. We invite you to bring a camping chair or blanket.
*The Handy House office is located on the Brandywine Conservancy & Museum of Art's Chadds Ford campus. Address and directions will be provided upon registering.
**Lunches can be purchased separately from the workshop for $16/person, and will be delivered to Handy House following the program.
***Lunches include a choice of sandwich; choice of water, iced tea or lemonade; bag of chips, fruit and cookie. In the notes section, please indicate your choice of sandwich and beverage as well as any allergies or dietary restrictions at the time of purchase.
Sandwich choices:
- Turkey and Pepper Jack Cheese on Sourdough, with Honey Mustard and Arugula
- Tuna Salad with Mixed Greens on Croissant
- Roasted Veggies on Spinach Wrap with Sun-dried Tomato Hummus and Spinach
***Lunch orders are due by Friday, 4/14 and only available to workshop attendees.