The course will study the history, background, importance, culture, and nutritional content of vegetables including modern breeding aims and commercial and gardening growing methods. In addition, we will encourage participants to share and discuss experiences with vegetable recipes and cooking methods.
Format: Lectures combined with discussion and sampling of recipes
Tutor: Mike Day
Mike was vegetable trails officer at NIAB and an Associate of Honour with the RHS.
Tutor: Kate Day
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