On July 27, an abundance of zucchini and broccoli from the WSU Organic Farm was used in a delicious demonstration. The food was as great tasting as it was local. This is the time of year when items like zucchini can be so plentiful that people may be at a loss as to what to do with them in the kitchen. What a perfect time to teach about roasting veggies!
Joe Astorino, gardens and nutrition specialist, made batches of these roasted vegetables in the Community Kitchen oven. Visitors at the food pantry could taste different combinations of spices, herbs, and seasonings, but the best part was the veggies themselves! A favorite was the broccoli with crushed red pepper, and most everyone enjoyed suggesting new combinations of spices that ended up being delicious. Summer never tasted so good!
Come and join us for our next demonstration—August 9th, from 10:30-1:00PM, where we will work with fruits.