Dirt to Dinner: From the Farm to Your Table

Date: Mar. 30, 2013 Time: 10:00am - 5:00pm Located at: OMSI Auditorium
Who is this for: Everyone Cost: Free

Dirt to Dinner: From the Farm to Your Table

Saturday, March 30, 2013

Come join us for a bilingual festival-style, health and wellness event that will look at the life cycle of food, from farm to table and beyond. Learn and practice skills that will help you make more economically, environmentally and socially sustainable decisions about food.
 
Our Science Stage will have presentations on a variety of topics, featuring the Nutrition Magician and Penny’s Puppets as well as cooking demos, basic vegetable gardening, nutrition with the National College of Natural Medicine and much more. See the scehdule below.

Meet partners from local organizations including Hood River Organic, Trackers Earth, City of Portland, Verde, Portland Purple Water, Environment Fitness, Boondockers Farm, National College of Natural Medicine, Portland Area Community Supported Agriculture Coalition, Portland Metro, Kombucha Wonder Drink and more.

OMSI will host a variety of hands-on tables and demos. Plant a seed and take it home to watch it grow, use leaves to make art, learn how important your sense of smell is to your taste buds, get your favorite vegetable painted on your face and much more. Thanks to Portland Nursery for sponsoring OMSI’s Growing Seeds demo!

For more information, please call 503.797.4529.

A Healthier Grilled Cheese: Learn a new and delicious way to sneak in extra veggies while making a classic combination of grilled cheese and tomato soup with Ryan Morgan, OMSI's Executive Chef.

Here are the requested recipes for the grilled cheese and tomato soup:

Butternut Squash Butter
Makes about 2 cups – was added to the grilled cheese sandwich.
1 large butternut squash, peeled, seeded and cut into cubes
2 cup water
1 cinnamon stick
1 Tbl  brown sugar
¼ tsp nutmeg
¼ tsp clove

Place ingredients into a saucepot and simmer on low until squash is soft.  Puree in a blender until smooth.  Allow to cool and keep in the refrigerator and use as needed.

Tomato Basil Soup with Kale and Garbanzo Beans
Makes about 1 quart of soup
10 roma tomatoes
6 basil leaves, chopped
2 leaves lacinato kale, stripped and finely cut
1/8 cup garbanzo beans
2 cups whole milk
½ stick unsalted butter
3 garlic cloves, minced
1 Tbl sugar
¼ cup balsamic vinegar
Pinch of kosher salt
Olive oil for tossing tomatoes

Cut tomatoes in half and toss with olive oil and salt. Roast in the oven for 15 mins at 350. Sauté garlic in the butter in a pot. When tomatoes are roasted add them to the pot with milk, basil, sugar and balsamic vinegar. Allow to simmer on low for about 20 mins. Add the kale and garbanzo beans and allow to heat through. Taste and add salt to your liking.