ShareThis Page
Phipps’ event highlights summer’s crops, supports food bank |
Food & Drink

Phipps’ event highlights summer’s crops, supports food bank

Mary Pickels
The tantalizing scents and tastes of summer are the focus of the 14th annual Tomato and Garlic Day at Phipps Conservatory and Botanical Gardens from 11 a.m. to 4 p.m. Aug. 26.

Phipps Conservatory and Botanical Gardens will celebrate summer’s pungent and flavorful crops with its 14th annual Tomato and Garlic Day, 11 a.m. to 4 p.m. Aug. 26, at the Oakland facility.

Visitors can shop the front lawn for fresh fruits, vegetables and specialty goods from area vendors.

Those making a donation of fresh produce to the Greater Pittsburgh Community Food Bank will receive free conservatory admission to the Summer Flower Show: Gardens of Sound and Motion and Butterfly Forest Aug. 26 only, according to its website.

An outdoor market will focus on local and organic goods including olive oils, pastas, breads, garlic, jarred items and vinegars, seasonal fruits and vegetables, bath and body products, ceramics, succulents and other goodies from the garden, the website notes.

Doug Oster of Everybody Gardens will serve samples of ultimate garlic lovers’ soup.

Children can participate in pot-a-plant activities and meet the tomato mascot.

Q92.9 Pittsburgh radio will broadcast live from 11 a.m. – 1 p.m.

The outdoor market and events are free to the public.

Culinary classes in the conservatory’s new Botany Hall Kitchen include “Tasty Tomato and Garlic Gnocchi,” 11 a.m. for ages 8 to 12, $25.

Children will prepare a dish with fresh tomatoes and spinach, follow the food cycle path, discover the role of sustainable citizenship in environmental preservation and learn the tomato plant’s anatomy and pollination methods, the website states.

“Fresh Salsas and Traditional Mexican Sopes” will be held at 1 p.m. for families with children age 6 and up, adults and children over 12, $20 ($15 if under 12).

Phipps’ “Let’s Move Pittsburgh” team will lead a hands-on cooking class and make red and green salsa as well as corn-based sopes (a flavorful, thicker soft tortilla) from scratch.

Registration is required for classes.

Details: 412-441-4442, ext. 3925

Mary Pickels is a Tribune-Review staff writer. You can contact Mary at 724-836-5401, [email protected] or via Twitter @MaryPickels.

TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.