Our farm event season kicks into full swing this month. We hope to see you soon at one or more of our farm events!
We held our first Cooking Demo Lunch of this season at Worden Farm on Thursday afternoon. The weather was perfect, the food was delicious, and the guests were delightful. The interest and appreciation of the guests for the farm and the food was powerful and inspires us to continue these events. Many thanks to Cindi and Elisa Florit and Stacy Zientarski for making the event a success. Don’t miss our next Worden Farm to Table Cooking Demo Lunch on Thursday, February 9, 2017.
The menu for the upcoming Outstanding in the Field event on Thursday, January 26, 2017 will feature our Worden Farm vegetables, and other fantastic ingredients from regional artisanal producers. This annual event benefits Florida Organic Growers and Consumers, a nonprofit that “supports and promotes sustainable organic agriculture and provides solutions to the issues facing farmers, families, and everyone in between.”
Our always popular Organic Gardening Workshop will be held at Worden Farm on Saturday, January 28, 2017. 2:00 – 4:30 PM. This workshop is an opportunity to learn organic strategies used at Worden Farm that can be applied at smaller scale to help you succeed with organic vegetable gardening in Southwest Florida. Learn how to improve results in your home garden, school garden, church garden, or community garden. Topics include site selection, irrigation, crop planning, propagation, soil fertility, composting, and pest management. Space is limited, so sign up today.
Chefs from the Culinary Arts Program at Charlotte Technical College (CTC) were at Worden Farm on Wednesday, demonstrating and sampling a wonderful endive salad. As in previous seasons, the CTC chefs will be coming to the farm every other week, for the remainder of the season. The enthusiasm of the student chefs for our fresh vegetables is a promising sign. If the food service professionals in our area are educated about, and truly committed to using, farm-fresh foods, then we all will benefit from healthier food choices in our restaurants and institutions in the future. As one of the student chefs exclaimed after preparing our vegetables, “Fresh is the best ingredient!”