Fresh Bites are seasonal demos covering a number of topics from growing edibles to upcycling. Reservations are not needed. The sessions are held at 11 a.m. and 2 p.m. on most Saturdays (late March through early October) in the Missouri Barn and are great for visitors of all ages.
Fresh Bites takes place at 11 a.m. and 2 p.m. (unless otherwise noted) on the following dates:
- Saturday, August 2: Roasted Ratatouille
- Saturday, August 9: Refrigerator Pickles with Barb the Gardener at 11 a.m. and Home-made Ice Cream with Tad Davis at 2 p.m.
- Saturday, August 16: Handmade Pasta (ongoing demonstration from 12:30-3 p.m.)
- Saturday, August 23: Totally Talkin' Tomatoes—Blind Tomato Tastings from 9 a.m.-3 p.m. and Pasta Sauce Demonstration at 2 p.m.
- Saturday, August 30: No Fresh Bites today
Fresh Bites takes place one day only in September:
- Saturday, September 6: It's our fourth annual 5K Run/Walk! To celebrate, Barb will be sharing garden-fresh treats from 9 a.m.-3 p.m. (or while supplies last).
- Saturday, September 27: Catch Barb the Gardener at the Brookside Farmers' Market in Kansas City, Mo.!
Amazing Rhubarb Slushie
This recipe can be made in smaller quantities if you don't have enough rhubarb. If you do have a lot of rhubarb, Barb recommends making one large batch at a time. It keeps well in the freezer.
12 cups chopped, fresh rhubarb
9 cups water
2 cups granulated sugar
1 box (85 gram size) raspberry gelatin
1 (6 oz.) can frozen lemonade concentrate
Carbonated beverage, such as ginger ale
In a large pan, bring the chopped rhubarb and water to a boil. Reduce heat to low, and allow the rhubarb to simmer until tender (about 20-30 minutes). Add sugar and stir to dissolve. Pour the mixture through a colander or sieve, into a large, freezer-safe bowl. Add the gelatin and frozen lemonade, and stir until well combined. Cover the mixture with a tight fitting lid and freeze. To serve, use an ice cream scoop to scoop the slush into a glass and add the carbonated beverage of your choice. Enjoy!
Strawberry-Lavender Freezer Jam
1 2/3 C. crushed berries
2 T. freezer/instant pectin
2/3 C. sugar
Mix the sugar and pectin, and add to crushed berries. Add a few sprinkles of organic lavender flowers. Refrigerate for 30 minutes or until thick. If you don't use it right away, you can store it in the freezer for up to one year.
Meet Your Instructor
Barbara Fetchenhier (pictured to the left) has a passion for growing edibles of all types. As the Heartland Harvest Garden Interpreter, she gets to share her enthusiasm and knowledge with visitors. Drop by one of Barbara's Fresh Bites sessions. Even the most frustrated gardener will gain new excitement for growing edibles after spending time with her!
Barbara, who has been with the Gardens for more than 16 years, was previously the fruits and nuts gardener in the Heartland Harvest Garden. She and her husband Jeff run the 20-acre Fetchen' Honey Farm, which produces eggs, honey, fruits, vegetables and mushrooms. Barbara is a Johnson County, Missouri, Master Gardener. Her spectacular farm was featured on the group's Garden Tour in 2012.
Did you know? Powell Gardens has 7,000 varieties of permanent plants on display. No matter the season, this is a great place to see an inordinate variety of plants in the landscape and take home ideas you can use. See our Gardening Resources »