Walk... Talk... Taste.
Experience the flavors of The Refuge Food Forest all season with Nick Frillman, University of Illinois Extension Local Food Systems | Small Farms Educator.
Tangy, sweet, bold - flavors of the black currant that make it a perfect fit for sweet or savory dishes. The richness of ice cream is well-balanced by the tartness and a high tannin content of black currants while the strong flavors work well in dressing for any salad. A mature currant shrub can produce up to four quarts of fruit annually. This flavorful fruit could become a staple in your kitchen!
Featuring Jenna Smith, Illinois Extension Nutrition and Wellness Educator
Also featured this summer...
September 14 - The Incredible Edible Native: Paw Paw
Have you heard of our largest native fruit? With a bite of their custard-like texture, you might believe you were transported to the tropics. Reminiscent of the flavors in a banana, pineapple, and mango - it is certain to reset your perspective on midwestern fruit. With "drip-tips" and nearly foot-long leaves characteristic of tropical plants, Paw Paw stands out among other temperate species. Taste multiple varieties and learn techniques of extraction.
Featuring Doug Gucker, Illinois Extension Local Foods | Small Farms Educator
If postponed due to immature fruit, will reschedule to September 19
September 27 - Crack Open a Chestnut
A low-fat, high-starch food, chestnuts are unlike other tree nuts. Their texture resembles a hard cheese rather than a typical nut crunch. Techniques to grow and harvest the spiny treat are a great reason to visit the September event.
Featuring Bill Davison, Savanna Institute, Chestnut Commercialization
Rain date: September 28
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