The Rue and Gwen Gibson Farm Market at California State University, Fresno celebrates its fourth annual Summer Festival with flair Saturday, July 10, 2010, inviting visitors to sample student-produced fresh and processed foods, get cooking tips and learn how to cultivate soil-enriching worms.
Guests can enjoy all activities free of charge, except as noted.
Throughout the event, students and faculty will showcase samples of corn, fruit and ice cream grown or produced by students within the Jordan College of Agricultural Sciences and Technology. Students in the college’s Culinology® program plan a cooking demonstration.
The festival will be held at the southeast corner of Chestnut and Barstow avenues, where ample parking space will be provided in the lot next to the store.
As part of the Summer Festival, members of the student-operated organic farm will host a vermicomposting workshop from 10 a.m. to noon at the Horticulture Unit, across Barstow Avenue from the Gibson Farm Market.
Workshop attendees will have the opportunity to construct a ready-to-use worm-box for their garden. There is a $25 fee to cover materials, including worms, a box and printed handouts. For more information or to reserve space, contact Dr. Sajeemas ”Mint” Pasakdee at 559.278.2828 or spasakdee@csufresno.edu.
Faculty and students from the student-operated organic farm will also discuss agricultural-related teaching and research opportunities at Fresno State from 8 to 10 a.m. the same day at the Organic Farm Field Day & U-Pick.
Visitors are welcome to pick their own seasonal organic vegetables- cherry tomatoes, eggplants, okra, bell peppers and melons- at special prices.
The Summer Festival began in 2007 to celebrate the beginning of summer and showcase farm-fresh produce, meat, dairy products and other foods produced by students. This year’s festival is later than in the past to ensure more agricultural enterprises are able to participate.
For more information contact Dr. Ganesan Srinivasan at 559.278.2011 or gsrinivasan@csufresno.edu .
(Copy by University Communications news intern Christy Patron.)
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