The popular Field & Fork Cooking series continues with “Spring Snacks and Sauces” in April and “Totally Tomatoes” in May. Join UF Field and Fork Program Director and Campus Food Systems coordinator Anna Prizzia, along with UF/IFAS College of Agricultural and Life Sciences Dietetics students, as they demonstrate how to make delicious and healthy recipes using peak produce.
To learn more and find out how to register to attend future events, please see our February UF at Work article. Can’t make it in person? The session will be streamed live via the College of Agricultural and Life Sciences’ Facebook page at noon on Friday, April 13.
If you missed last month’s “Rethinking Root Vegetables” session, you can watch three cooking demos on the CALS Facebook page. You can also view the comments section to download each recipe.