"This event gives us the opportunity to show what the farm has to generate funds for the University. We wanted the UDC Administration to have a firsthand knowledge in terms of tasting so they would know what we are trying to do at the farm at the farm and have a better understanding of how to raise generate funds in the future, using the farm as a resource," explained Prof. Clarence Pearson.
In fact, all of the major components for the sampling dishes were created only using Muirkirk produce, fish and rice.
"First and foremost, I want the UDC community to understand the versatility of what we can do with our farm produce--that's grown with the highest nutritional content. Secondly, I want them to ponder how can we better utilize the farm to improve for what we're doing," said Chef Herb Holden, a community educator with the CAUSES Center for Nutrition and Health.
Learn more about UDC'a Muirkirk Research Farm. See additional event photos on our Facebook page. And Chef Herb's healthy recipes for Jerusalem Artichoke pasta, Swiss Chard and rice soup, and Swiss Chard Quiche can be found here.
|Chef Herb prepares dishes ahead of the tasting.|
|In the foreground, Dean Sabine O'Hara greets guests.|
|Not only is Clarence Pearson a distinguished UDC Professor, he also donated his preserves and pickled veggies to the event.|
|A closer look at Prof. Pearson's canned offerings. Spicy!|
|Chef Herb stands between Dean Broderick of the David A. Clarke School of Law and Dean O'Hara.|