Fri May 17, 2013
Growing And Cooking Your Own Backyard Harvest
We've all heard about the benefits of "eating local." Well, you can't get more local than your own backyard! If you haven’t planted yet, or even if you have, we'll explore the best practices for planting and maintaining your beds for the most delicious and nutritious vegetables, even with little yard space to work with. Before you know it, you'll have more tomatoes, zucchini and cucumbers than you know what to do with! So we'll fill you in on creative ways to cook them to get the most out of your summer harvest - from salads, soups and salsas to grilling and more. Join us for summer gardening advice from the experts, tips for preparing and enjoying your summer bounty, plus a look at the health benefits of eating from your own garden. Gardening meets cooking, when Charlotte Talks.
Don Rosenberg - Founder of Instant Organic Garden and Co-Author of The Organic Gardener's Cookbook
Megan Lambert - Chef, Registered Dietician and Senior Instructor at Johnson & Wales' College of Culinary Arts. She's Co-Author of The Organic Gardener's Cookbook
Dustin Adcock - Local Foods Specialist with the North Carolina Cooperative Extension Service
Peter Reinhart - Chef-on-Assignment at Johnson & Wales