A large collection of potato specimens have been transferred from the U.S. Potato Genebank in Sturgeon Bay, Wisconsin, to the Wisconsin State Herbarium at UW–Madison, which has 1.3 million specimens.
Only deep, earthy beets, rich sweet corn and bright kale were fit for the Farm to Flavor dinner, a showcase for vegetables bred specifically for intense flavor by the UW–Madison plant breeding network the Seed to Kitchen Collaborative.
The Allen Centennial Garden is at the height of its late-spring beauty this week, as many of its flowers are blooming. The garden was dedicated …
The Seed to Kitchen Initiative from the Department of Horticulture at UW–Madison brings together chefs, farmers and plant breeders to promote vegetable variety characteristics important to local food systems, such as flavor, fresh-market quality and agronomic performance on smaller-scale farms.
Have you noticed that more and more restaurants are featuring great-tasting, locally sourced foods on their menus? Now, through a UW–Madison horticulture initiative called “Seed to Kitchen,” chefs on the culinary cutting edge are working with plant breeders to grow produce with specific flavor characteristics their customers will love.
When Julie Dawson starts making farm visits, she may face a problem many of her fellow University of Wisconsin–Madison agricultural extension specialists don’t: battling city traffic and finding a place to park.
Sadly, not really. “There’s something very convenient about (baby carrots), and kids seem to enjoy it. It means more people eating vegetables, and I …