Toka Plums in the Heartland Harvest Garden

Fresh Bites from the Heartland Harvest Garden

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. 

June 

Fresh Bites will be offered at 11 a.m. and 2 p.m. (unless otherwise noted) on the following dates:

  • Saturday, June 7: Butter Up -- Fresh Herbal Butters
  • Saturday, June 21: Buzz: A Celebration of Pollinators in the Garden (Learn more below or visit powellgardens.org/pollinators.) 
  • Saturday, June 28: no Fresh Bites today

Please note: Fresh Bites will not be held on Saturday, June 28. 

July

  • Saturday, July 5: A Show, Tell and Eat...Seasonal Samplings from the Garden
  • Saturday, July 12: A Show, Tell and Eat...Seasonal Samplings from the Garden 

Check back soon for Barb's remaining sessions in July. 



 

 

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 »

 

Carter Holton-Garden Chef Series 1

Visit the Heartland Harvest Garden at 2 p.m. most Sundays to learn how to cook from the garden!

Learn More »

Give a gift membership to Friends of Powell Gardens. It's a gift that keeps giving all year long!

Learn More »

Experience the tastes of the Heartland Harvest Garden with our new 'Fresh Bites' programs.

Learn More »