We were honored to have Steven Satterfield, Chef and Owner of Miller Union, here to teach a class on preserving and pickling on Saturday, August 13. Here’s a series of snapshots from the afternoon in the Edible Garden Outdoor Kitchen.
Showcasing the farm-to-table concept of cultivating and consuming fresh, local and sustainably-grown food, the Edible Garden project not only returns the 1-acre asphalt parking lot to green space but also demonstrates that fruits and vegetables make beautiful landscape plants.
The garden includes an Outdoor Kitchen where Atlanta's top chefs will present cooking demonstrations using garden ingredients. On weekends, the Garden Chef demonstrates seasonal recipes using ingredients harvested straight from the Edible Garden. And, as for those leftovers go, any food not used in educational programs will be donated to local charities.