Garden to Table

Join us and learn how to use summer and cold weather vegetables from your garden!
Garden to Table - Workshops
Language: English
$75.00

Starting at FREE

Starting at FREE

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Description

When: Thu., Sep. 6, 13, 20, 27, 2018
(6:30 PM - 8:30 PM)

Where: Adams County Agricultural & Natural Resources Center
670 Old Harrisburg Rd., Ste 204
Gettysburg, Pennsylvania 17325

registration deadline: August 31, 2018
11:59 p.m.

Wondering what to do with all the vegetables you grew this summer season? Or want to learn how to harvest and manage fall crops? Garden to Table is a four-class series that will focus on crops that are typically harvested or grown in late summer and early winter months.

To Be Covered

  • Unique recipes and food preparation methods
  • Preservation and storage of the harvest
  • Kitchen tips for enjoying produce and legumes at home

Vegetables/Beans

  • Brussels Sprouts
  • Kale
  • Cabbage
  • Root Crops
  • Summer Squash
  • Winter Squash
  • Dried Beans
  • Tomatoes
  • Peppers

In addition to becoming familiar with the crops covered, participants will learn ways to prepare these vegetables in unique recipes. Participants will also have opportunities to taste the fun recipes. If you grow or wish to grow your own food and want to prepare healthy meals, Garden to Table is for you!

Agenda

Thursday, September 6, 2018
Thursday, September 13, 2018
Thursday, September 20, 2018
Thursday, September 27, 2018

06:30 pm Brussels Sprouts, Kale, Cabbage, Oh My! Our focus this week is on cruciferous crops like kale, cabbage, broccoli, and brussel sprouts. We will talk about how to grow these cool season crops as well as ways you can extend the season with row covers and low tunnels. We also will share recipes and taste dishes that you can prepare at home from fresh produce that we grew in our gardens!

06:30 pm Root Crops In the fall, we often can be bombarded with harvesting carrots, sweet potatoes, and beets. This class will focus on many root crops, what they are, how to grow and when to harvest. After learning about harvesting, you will be tasting fun recipes that focus on this group of veggies using fresh herbs and seasonings that also can be grown in your garden.

06:30 pm Summer Squash, Winter Squash and Dried Beans So many of us have an excess of zucchini, and many gardening magazines highlight dried beans and winter squash, but we just are not sure what to do with them. We will discuss some of the problems that may happen during the growing season with summer and winter squash, talk about the differences, and share information on beans that are grown just for drying. You will taste bean soup and see how to prepare squash as well as learn about zoodles!

06:30 pm Tomatoes and Peppers Fresh salsa is always a popular fall treat. We will spend a little time covering information about growing tomatoes and peppers but even better, we will be tasting. . . SALSA! Participants will learn about water bath canning and watch a demonstrate on how to use one. And, of course, salsa is the product that can be preserved using water bath canning. Drying and freezing some of our harvest for later use will also be covered.

Instructors

Consumer Horticulture/Master Gardener Coordinator

More by Mary Ann Ryan 

Food Safety Food Quality Environmental Monitoring Home Food Preservation

More by Andy Hirneisen, MA 

Nutrition, Public Health, Education, Diabetes, Outreach, Global Health, Nutritional Epidemiology

More by Whitney DePowell, MPH, MCHES 

John Hecker

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