With the restrictions for in person education due to COVID-19 impacting our programming, we have moved into the virtual world to continue to support backyard growers, community gardeners and urban farmers. The Ross Heart Hospital Community Garden was unable to get their plots planted for production, education and outreach but when Chef Katie and Chef Stephanie contacted me a couple months ago about co-teaching to provide the Ross Heart Hospital clients with an option for virtual learning I jumped at the opportunity.
The original plan was to stream the class from the demonstration kitchen at my office at the Kunz Brundige Franklin County Extension building, but the weather was too nice to not take advantage of the Veggie Trials Garden.
No possible better evening for teaching. We set up right in the middle of the garden.
After I was done talking tomatoes, it was time for the Panzanella cooking demonstration
After the cooking demonstration we took the attendees on a virtual tour of Veggie Trials with a question and answer session so that they could talk about what they had growing at home. Panzanella uses a tremendous amount of vegetables that are being harvested right now and is a delicious way to enjoy your harvest in a heart healthy way.
Nutrition Information (per ¼ recipe):
Calories: 330 Fat: 11 g Carbs: 45 g Protein: 12 g Fiber: 11 g Sodium: 440mg
Would you like to view, print, or download the Panzanella recipe? CLICK HERE –> Panzanella – Ross Garden
A huge thanks to Chef Katie and Chef Stephanie for their expertise and including OSU Extension Franklin County in their outreach. Next months class will be sweet corn, hopefully out in the garden again!