The 2020-21 Winter Vegetable Sagra has taken the form of joint virtual programming from December 2020 - March 2021, featuring TED-style talks, interactive Q&A sessions, cooking demos, and virtual field tours.
Sagra program content focuses on nine winter vegetables: Celeriac, Radicchio, Brussels Sprouts, Cabbage, Cauliflower, Collards, Winter Squash, Garlic and Purple Sprouting Broccoli. Presentations will explore plant histories, origins and domestication; medicinal, nutritional and culinary elements of species; farm visits; cooking demonstrations; art and folklore.
All events will be live-streamed on YouTube at 10am PST. You will be able to ask questions in the chat box. All sessions will be recorded and posted to YouTube for later viewing.
UPCOMING SCHEDULE - Watch each session LIVE and view recordings on YouTube.
March 15th - 19th: CAULIFLOWER + CABBAGE + CELERIAC + SPROUTING BRASSICAS
Monday, March 15. Cooking demo: Colcannon with cabbage, leeks, celeriac
Presenter: Jim Dixon, Wellspent Market / Real Good Food
Tuesday, March 16. Cooking demo: Haitian pikliz and Haitian version of beet and potato salad (vegan and non vegan)
Presenter: Elsy Dinvil, Creole Me Up
Wednesday, March 17. Farm Tour: What farmers want from a winter cauliflower and cabbage
Presenters: Laura Masterson, 47th Avenue Farm and Polly Gottesman, Pumpkin Ridge Gardens. Facilitator: Heidi Noordijk, Oregon State University
Thursday, March 18. Demystifying Sprouting Brassicas: what the heck is the difference between rapini, cime di rapa, broccoli rabe, broccolini, raab and purple sprouting broccoli?
Presenters: Kitchen Garden Farm, Wild Roots Farm, Francesco Di Gioia
Friday, March 19. Deep dive into Celeriac.
Presenter: Hayley Park, Oregon State University and Underground Seed Company
REGISTER FOR FREE HERE
Very Special Thanks to Our Sponsors:
Produced in collaboration with Watershed Productions, celebrating culture as a part of nutrition within food and farming systems. @watershedproductionsmedia