ALL SEMINARS ARE FREE with your ticket. DIG IN and turn your garden dreams into reality!
Wendy Kiang-Spray is a freelance writer and speaker. Her first book about growing and cooking Chinese vegetables, The Chinese Kitchen Garden: Growing Techniques and Family Recipes from a Classic Cuisine, was just released by Timber Press in February, 2017. She gardens in Rockville, Maryland where she works by day as a high school counselor. In her spare time, Wendy volunteers as a DC Master Gardener intern and blogs about gardening and family at greenishthumb.net.
Now you can master delicious stir-fry with edibles from your own garden. Author Wendy Kiang-Spray shows you how to grow and enjoy a wide variety of Asian vegetables such as chrysanthemum greens, luffa gourds, bitter melon and more, along with growing tips for success. She’ll explain how to use these vegetables traditionally and in your own recipes. Learn tricks to grow delicious Asian greens and prevent bolting and pests, and how to use fragrant lemongrass or kaffir lime leaves in recipes.
Saturday, Feb 25 at 7:00 pm / Rainier Room / Book signing to follow
Beyond Bok Choy: How Do You Prepare That?
Asian vegetables sure look fun to grow or interesting enough to purchase from international markets. But what do you do with them? Do you peel the fuzzy melon? Eat the outside of the bitter melon? Is tough lemongrass edible? And how do you cook beans that are a yard long?! Gardener, home cook and author Wendy Kiang-Spray will show you how to prepare several different Asian vegetables and explain how to cook with them.
Sunday, Feb 26 at 1:30 pm / DIY Stage / Book signing to follow