Resting Point Farms

ꕥ Mushroom Plant & Grow Workshop
2026-09-19 11:00 - 12:30 (America/Indiana/Indianapolis) | Fifth Season Gardening AVL, 4 S Tunnel Rd, Asheville, 28805, United States
Saturday, September 19, Two Sessions Available: 11am OR 2pm • $95 • Buy Tickets
Just announced! Discover the art of growing your own food and medicine by integrating gourmet mushrooms, herbs, and flowers into a single, cohesive system. In this hands-on workshop, you will learn the fundamentals of mushroom cultivation and companion planting before building your own gourmet mushroom container garden to take home. Perfect for spaces of any size, this session will teach you how to design a self-sustaining ecosystem where delicious mushrooms and plants mutually support one another.

✧ Mushroom Identification for Autumn Class
2026-10-03 11:00 - 12:30 | Fifth Season Gardening AVL, 4 S Tunnel Rd, Asheville, 28805, United States
Saturday, October 3, Two Sessions Available: 11am OR 2pm • $65 • Buy Tickets
Fall into identification of local mushrooms of the Blue Ridge Mountains from our certified wild foragers.

Our 90 minute Mushroom Identification class held at Fifth Season Gardening Asheville at 4 South Tunnel Road takes you deeper into the complex world of identifying mushrooms, covering crucial features for safe foraging and characteristics of over 25 unique, rare, useful, and delectable mushroom species! We’ll take a close look at safe edibles and photographs of dangerous look-alikes and round out the class with a sweet and savory mushroom tasting (allergen-free, and vegan, gluten-free options included).
• Anatomy, terminology
• Hyper local varietal specimen
• Focus on safe and dangerous mushrooms
• Intermediate illustrated local mushroom ID “cheat sheet”
Our educators are certified in Wild Mushroom Foraging, Identification, and Food Safety through NC USDA. Focusing on various species within the genera through the Blue Ridge Mountains, such as “Pecan Truffle” Tuber iyonii, and “Hen of the Woods” Grifola frondosa.

𓇊 Gourmet Mushroom Log Inoculation Workshop
2026-10-17 11:00 - 12:30
Saturday, October 17, Two Sessions Available, 11am OR 2pm • $85 • Buy Tickets
Two sessions available: 11am or 2pm. In this 90 minute workshop participants inoculate sustainably and locally sourced logs for Lion’s Mane, Shiitake, and Oyster mushrooms. Each genus of Hericium, Lentinula, and Pleurotus, are described, plus, flavor profiles, nutrition, and tips for biannual and annual harvests. Class fee includes NC USDA certified professional instruction + materials (log, mushroom spawn, wax, illustrated handout). Students leave with their own mushroom inoculated log! Limited enrollment with pre-registration required.

𓇣 Fermentation with Koji: Craft, Taste, and Preserve Workshop
2026-11-14 11:00 - 12:30
Saturday, November 14, Two Sessions Available, 11am OR 2pm • $85 • Buy Tickets
Two sessions available: 11am or 2pm. In this 90 minute workshop participants learn to easily add the magic of Koji to your recipes in fermenting with live cultures for gut health and amplifying stellar flavors.

Discover the ancient secret behind Japanese cuisine’s most incredible flavors. Koji—rice inoculated with the beneficial mold Aspergillus oryzae—is the powerhouse behind staples like miso, soy sauce, mirin, sake, shio koji. In this hands-on workshop, you’ll demystify this incredible ingredient and learn how to use its umami-boosting power to elevate your everyday cooking. Guided by Jesse and Sweet Dee of Resting Point Farms at Fifth Season Gardening AVL for Shio Koji creation, probiotic discussion, taste testing, and the science behind our flavor enhancing microbiome. Material fees included, pre-registration required. You’ll taste a koji-based sampler, take home koji rice and a mason jar of shio koji for easy application in your kitchen.
What You’ll Experience
Taste the Transformation: Experience the incredible versatility of koji through a curated tasting menu. Sample rich, comforting miso soup, naturally sweet fermented amazake, and savory-sweet miso-glazed veggies.
Culinary Applications: Learn how koji breaks down proteins and starches into pure flavor, and explore simple ways to integrate it into marinades, dressings, and glaze recipes at home.
Hands-On Crafting: Get your hands messy as we walk you step-by-step through making your own batch of shio koji (salted rice koji)—the ultimate kitchen secret weapon for tenderizing meats and seasoning vegetables.
Take It Home: Leave with your custom-made jar of shio koji to ferment on your kitchen counter, complete with recipes and practical tips to keep your culinary experiments going.
Whether you’re a fermentation enthusiast, a fan of Japanese flavor profiles, or simply curious about boosting flavor naturally, this workshop will change the way you cook.
No prior fermentation experience required—all ingredients, equipment, and tastings are provided!
Date: Saturday November 14, 2026
Structure: Two sessions available 11:00 am or 2:00 pm.
Workshop duration: 1.5 hours (i.e., 11a-12:30p; 2p-3:30p)
Breaks: 10 minute break midway
Address: 4 South Tunnel Road, Asheville, NC, USA

❄ Winter in the Garden Class
2026-12-05 11:00 - 12:30 | Fifth Season Gardening AVL, 4 S Tunnel Rd, Asheville, 28805, United States
Saturday, October 17, Two Sessions Available: 11am OR 2pm • $45 • Buy Tickets
Embrace the cozy in our Winter in the Garden class. Discover our favorite cold season garden projects and monthly practices covering planning, planting, and harvesting. A great class for beginners as well as seasoned gardeners, participants will come away with a microgreen sprouting kit for the kitchen, a garden planning guide for Zones 7 & 8, and the presentation for reference throughout the years. The class will end in a tour of our staff grow room and garden nursery.
