Grow It, Cook It, Eat It returns for 2015: Workshops cover vegetables and herbs from field to fork
Register for the workshop series beginning Aug. 6, 2015, that’ll guide gardeners through growing, preparing and tasting a variety of vegetables and herbs.
Tired of the same old foods for dinner? Looking to trade flavor for salt? New for 2015, “Healthful, Homegrown Herbs” begins our Grow It, Cook It, Eat It workshop series Aug. 6, 2015, from 6-8 p.m. at the Michigan State University Extension Lansing nutrition office, 5303 S. Cedar St., Lansing, MI 48911. Learn how to grow a selection of herbs and how to dry them or use them fresh to make flavorful seasonings for food so you can eliminate or reduce salt, and see a variety of recipes demonstrated for you to sample.
All four workshops will have presentations on growing vegetables in the particular category, food safety and preservation tips, and foods for you taste, enjoy and learn how to prepare. The series continues on Sept. 15 with “Go for the Greens,” covering leafy greens like beets, mustard, collards, spinach, chard, Asian greens and more. “Root for the Root Vegetables” will be held Sept. 29, and the series concludes Nov. 17 with “Pumpkins and Their Kin.”
If you want to add more variety to your garden, are wondering what to do with some of the items in your box of vegetables from a CSA, or are fascinated by the beautiful array of vegetables on display at farmer’s markets, but don’t know what to cook with them, we can help. The series of four workshops will show you how to grow an array of different vegetables, give you the opportunity to taste them to experience subtle flavor differences and guide you through cooking methods and recipes that will show them at their best. You will get recipes for all dishes prepared in class and get additional recipes to try at home. You’ll also receive tips on how to blanch and freeze vegetables so you can enjoy them at peak flavor throughout the winter months.
All classes are 6-8 p.m. at the MSU Extension Lansing nutrition office, 5303 S. Cedar St., Lansing, MI 48911. The cost is $20 per person per workshop, including handouts and food samples. During last year’s root vegetable class, participants learned how to grow and prepare a variety of root vegetables and how to do water bath canning. We sampled dishes including party potato puff, glorified root vegetable soup, borscht, roasted vegetable tart, kohlrabi and apple slaw and carrot-orange cookies, among others.
The November class features pumpkins and squash. What will be your new favorite? Perhaps butternut squash risotto, pumpkin date bread, pumpkin ice cream, acorn squash stuffed with quinoa, cranberries and walnuts? How about pumpkin lasagna, roasted sweet dumpling squash with maple syrup, butter and rosemary or pumpkin soup? Register for the classes and find out! Save $10 over individual workshop prices when you register in advance for all four.
For more information, download event flyer.
Did you find this article useful?