Spudtacular Taters

Sponsored by UF/IFAS Extension Partnership for Water, Agriculture, and Community Sustainability at Hastings and in cooperation with Chef David Bearl with the First Coast Technical College.


The First Coast Fresh - Farm to Table "Spudtacular Taters" workshop held at the PWACS Research Farm on June 7, 2012, was an educational event for farmers, foodies, chefs, gardeners, and all other consumers and producers of local food.  The program featured field tours and discussions highlighting the local food system, local sources of potatoes, and PWACS Research Farm potato variety trials. 

Chef David Bearl provided potato nutritional information along with recipes and dishes to sample for the "Let's Eat Local" luncheon. 

Below, please find a photo slideshow from the program as well as the program handout containing potato varieties, potato nutrition, and Chef Bearl's recipes.