Posted: Sep 18, 2013 11:58 AM by MELISSA CANONE
Bayou Vermilion District's Vermilionville will continue their new quarterly series, Seed to Skillet, on Saturday, September 28 beginning at 11 a.m. Seed to Skillet will focus on the entire process of growing, harvesting and preparing your own food.
Vermilionville artisan Greg Guidroz will walk you through the process of how to plant, care for and gather crops to feed you and your family. Each quarter he will focus on various crops he is collecting and getting ready to plant for the season. He will also prepare some recipes for the food he is harvesting and share samples with the audience.
The third quarter Seed to Skillet series theme is peppers and preserves and Greg will be talking about harvesting peppers, beans, collards, winter squash, sweet potatoes and muscadines. With the latest harvest of veggies Greg will be doing cooking demos on how to prepare pepper jelly, muscadine jelly as well as beans and collard greens with rice. Greg will also be talking about composting as well as choosing seeds and how to dry and store seeds.
Admission for the Seed to Skillet series is $15 for adults, $10 for students and children 6 and under enter for free. Anyone interested in participating is asked to register for this limited seating event by calling (337) 233-4077 or email cuisine@BayouVermilionDistrict.org.