Dinner & Lecture, June 22
Registration is full, but a wait list is available. Please call us at 563-382-5990
Join SSE and David Buchanan at Heritage Farm for a night of fresh food and learning. Arrive at 6:00 p.m. and explore the gardens, mingle with other guests, and enjoy appetizers. BYOB. Dinner begins at 7:00 p.m., followed by David's talk, Who Cares for the Misfits?
at 8:00 p.m, with time for questions after.
As gardeners and seed savers, we know even the humblest plants can hold something of value, but we make decisions every day that involve tradeoffs.
How much of our limited time and attention will we give to a shell pea that yields poorly, or a tomato that succumbs early to disease? Farmers face all kinds of constraints, while gardeners also have criteria for success. We search for flavor, high yields, and disease resistance, preferably rolled into one convenient package. Who among us, then, will be responsible for the ongoing care of under-appreciated plants, and preservation of their hidden strengths? What are the respective roles of home gardeners, gene banks, and commercial growers? In this talk David will share his perspectives and talk about his vision for the future
Seed-to-Table meals are prepared by the Pepperfield Project
, an organization dedicated to improving quality of life through food, cooking and gardening. Attendees are welcome to camp at Heritage Farm that evening.
- Menu -
- Garden Appetizer -
Savory Vegetable & Herb Tarts
Assorted Dips & Breads
- Soup -
Chilled Spring Pea
Local Baby Greens
Strawberry Balsamic Vinaigrette
& Goat Cheese
- Main -
with Root Vegetable Puree
& Balsamic Braised Onions
- Dessert -
with Goat Milk Ice Cream
& Oat Crumble
is the author of Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter
. He planted his first gardens in central Washington State more than 20 years ago, after learning about the heritage food movement through Seed Savers Exchange. He has worked on ranches and at nurseries; operated a landscape design company specializing in native plant restoration; managed an educational farm for a community nonprofit; and helped found the Portland, Maine, chapter of Slow Food USA. He oversees production for Old Ocean House Farms in Cape Elizabeth, where he grows more than 250 varieties of fruit as well as herbs and heirloom vegetables. Currently he is developing a farm winery and planting orchards to produce hard cider through his business Origins Fruit
** The evening is limited to 100 guests. **
Primitive camping is free (public restrooms are available)
Price: registration is full, but a wait list is available