Over 20 people attended “Eating Seasonally,” sponsored by Purdue Extension – Franklin County, at Michaela Farm, Oldenburg, June 9.
The evening began with a tour of the farm led by head gardener Becky Miller. She shared information with the group about some of the many plants that are thriving in the Village of Spires.
“Swiss chard is the prettiest plant, and it comes in beautiful colors .... It’s in the beet family, and you can treat it exactly like spinach. When you plant the seeds, multiple plants come out of it. If you’re good to the Swiss chard, it will last through November.
“Radishes are super easy to grow .... We go through several plantings. We plan it so we can have them for a month and a half. Radishes grow well in the spring and fall. They don’t like the hot weather.
“Cabbages are planted super close together because we’re encouraging small heads.”
Another vegetable, kohlrabi, “can be peeled and eaten raw, but some people like to cook and mash them .... They are nice and sweet.”
Miller showed attendees what kale and collard greens look like. “We get all sorts of kale .... Collard greens taste delicious. They’re easier to cook than kale and are really hearty vegetables.
“We love roasting beets here. Some people really like them, and some really dislike them. Beets are best in the fall. You can keep them for three months in a plastic bag in the refrigerator,” she added.
Following the tour, Holly Murray, health and human services extension educator, and Anna Morrow, agriculture and natural resources extension educator, presented a cooking demonstration featuring some of the freshly-picked produce.
“Always make sure .... when you’re around food you’re washing your hands. Food safety is really important,” Murray stressed.
One of the recipes called for chicken broth, and she pointed out, “Instead of using canned or a carton of this broth, you can make your own when you have chicken stock.”