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Vegetables from Seed to Plate

Location: 
Other
Cost: 
$49
Contact: 
Office of Continuing Education, 715-261-6294
Dates: 
Tue, Jan 23, 2018, 5:30 pm to 7:30 pm
Description 

This course will cover production of six vegetable families from seed to preparation as well as the unique biological, nutritional and historical development of the crop species. Ideal for gardeners, new farmers, and eaters with an interest in how food is produced. It will cover variety/seed selection, starting plants, ideal field/garden site, nutrient and water needs, how and when to harvest, succession planting, storage methods and specific food safety concerns. In addition the history of eating, domestication, and nutritional profiles and benefits of each family will be covered exploring why we love and hate vegetables of all types, and students will be able to sample three amazing recipes (with taste tests) for each.