Eat local group hosts tabouli salad tasting, volunteer training |

Eat local group hosts tabouli salad tasting, volunteer training

Submitted to The Union

Eat Local Placer and Nevada, an effort managed by the University of California Cooperative Extension, will host its next tasting event at BriarPatch Co-op.

The event will feature samples of a spring tabouli salad made with fresh local ingredients.

Community members who would like to volunteer for the Eat Local project can also participate in a short volunteer training workshop. Eat Local, which is funded by a grant from the California Department of Food and Agriculture's Specialty Crop Block Grant program, is designed to connect local consumers with local specialty crop growers.

"This salad highlights some of our local spring produce," said Cindy Fake, horticulture and small farms advisor with UCCE. "We've developed this delicious recipe, which includes snap peas, radishes, green onions, fresh herbs and lemons, all from local farms. Folks can try it and then purchase all of the ingredients at the BriarPatch," she adds.

In addition to trying the recipe, customers can pick up recipe cards and other project information. The tasting will run from 4 to 6 p.m.

In addition, Eat Local is offering a workshop to train volunteers, who will have the opportunity to help with tastings, cooking classes and community dinners throughout the year.

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To learn more about the volunteer training workshop, go to or contact Leda McDaniel at 530-889-7385 or

For more information and an updated schedule of tastings, go to

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