Chef Rob Dumas, UMaine’s food science innovation coordinator, University of Maine Cooperative Extension Master Gardener Volunteers, and UMaine Food Systems Program Assistant Laurie Bowen are pleased to announce a Garden-to-Table workshop happening on June 27, 5–7 p.m.
Seasonal gardening experiences will be paired with culinary instruction in this unique hands-on workshop. The workshop will begin at Rogers Farm where participants will learn how to grow and harvest early season produce. In addition to broadening horticultural horizons beyond standard spinach, lettuce and radish varieties, we’ll discuss and demonstrate planting timelines, spacing, pest management, when to harvest and strategies for harvesting. Then, participants will take a short drive to the UMaine campus to develop culinary skills with chef Dumas, who previously served as a chef in the White House for four years. Dumas will introduce the science of making emulsions and guide participants in making delicious creations using scapes and chives. Rhubarb, our beloved perennial Maine favorite, will be on the dessert menu.
This workshop will start at Rogers Farm, 914 Bennoch Road in Old Town. The workshop fee is on a sliding scale where you can select the payment amount that works best for your budget. All materials and a light meal will be provided. Online registration coming soon. For more information or to request a reasonable accommodation, contact 207.942.7396; katherine.garland@maine.edu.
Register Online [https://extension.umaine.edu/register/product/garen-to-table-workshop-at-rogers-farm-june27/]. Register no later than June 26, 2022.
