Eating Well from a Small Food Garden with Pam Peirce
Growing your own garden-fresh food tastes good, adds to life’s joy, and can save money. In this class you’ll learn how to turn the idea of eating year-round from the garden into a reality. Pam, the author of ‘Golden Gate Gardening’, offers advice on what to plant, when to plant, and how to handle uneven production. She’ll also present delicious recipes that utilize produce you can grow throughout our region; from the coast to the hot-summer inland. (recipe handouts and links below).
Webinar Outline:
1. What factors encourage us to want to grow food?
- What factors make us less likely to eat what we grow?
2. Choosing crops to increase the likelihood we will eat what we grow
3. Understanding how plants grow to increase what we will harvest and eat
4. How eating from a garden differs from eating from a supermarket
- Recognizing supermarket vs. garden-sourced recipes
5. Collecting recipes that will help us eat what we grow
- What to look for, how to look, where to look
6. Gardening and cooking from a garden as a practice
- Being fully present, following the seasons, putting care and self-care into gardening and food preparation
7. Dealing with overproduction—preserving, sharing, planning for less surplus
- Ideas for donating excess food
- Fruit trees: size reduction, obtaining help from gleaners
8. Some crops only for gardeners—a slide show of crops usually not sold in groceries
9. Some recipes of special interest to gardeners—a slide show of useful recipes, with tips about cooking methods and tips for growing garden ingredients for them.
