Second workshop of two-part series scheduled in Red Rock

Thursday, May 15, 2014

Those interested in taking advantage of crops that can be grown commercially, but do not require hundreds of acres, can register for the second of a two-part series sponsored by USDA’s Risk Management Agency and the Oklahoma Cooperative Extension Service.

“The second workshop of our two-part series will include information on risk management for specialty crops, pest management, no-till for vegetables, managing drip irrigation, post-harvest handling and more. The session will also include a canning workshop after lunch,” said Sara Siems, Oklahoma State University Cooperative Extension assistant, risk management education. “Participants don’t need to have attended the first event to register for this one.”

The workshop is slated May 29 at the one-acre garden site north of the gravel parking lot at Paradise Casino, 7500 Highway 177, in Red Rock from 9 a.m. until 4:00 p.m. The event is hosted by the Otoe-Missouria and Ponca tribes.

“Learning how to safely preserve your food through home canning is essential to helping prevent food waste and can make your summer garden last through the winter,” said Lindsay Grace, Kay County family and consumer sciences educator.

The workshop also will cover Good Agricultural Practices (GAPs). Health benefits are strongly linked to consumption of fresh produce, but an increase in the incidence of food borne illnesses also is linked. The key to reducing food borne illness is preventing contamination of fresh produce through proper handling from pre-harvest through post-harvest and preservation.

“This has been an exciting joint venture between the Otoe-Missouria Tribe and the Ponca Tribe. Together we have been able to provide fresh, healthy, nutritious vegetables to tribal members and their families to help aid them not only financially by offsetting the cost of groceries, but also by helping them provide healthy meal options,” said Frankie Reid, Otoe-Missiouria Tribal Council administrative assistant.

There is no cost to attend, but participants are asked to pre-register to ensure adequate meal preparation for the complimentary lunch and canning supplies. To RSVP, contact Siems at 405-744-9826 or sara.siems@okstate.edu.