Third annual Farm-to-Table Recipe Contest set for Ag Day

Submissions are now being accepted for the third annual Farm-to-Table Recipe Contest that is held in conjunction with the University of Delaware’s College of Agriculture and Natural Resources Ag Day event, taking place this year from 10 a.m.-4 p.m., Saturday, April 29, on the grounds of Townsend Hall.

The goal of this contest is to develop recipes that offer delicious ways of creating healthy dishes using fresh ingredients that are preferably locally grown.

“We’re accepting submissions for recipes that are healthy and use as many fresh vegetables or fruits as possible. We want the recipe contest to reflect how people can eat healthy, delicious meals, with food grown locally,” said Christy Mannering, communications specialist at UD who is organizing this year’s recipe contest.

Judges from UD Cooperative Extension’s Family and Consumer Sciences staff will be looking for recipes that offer delicious ways of creating fresh, healthy dishes. Judging will be based on completeness of the application — meaning all information must be included — appearance, simplicity of preparation, the use of a variety of fruits and/or vegetables as ingredients and if appropriate for the recipe – lean cuts of locally-produced meat.

Prizes will be awarded to the first, second and third place winners. Those who are selected award winners must be on hand at Ag Day to receive their prizes.

Awards will include mixed vegetable gift baskets from UD Fresh to You, a jar of Dare to Bee Honey from the UD apiary and assorted items from the UDairy Creamery.

The mixed vegetable gift boxes from “UD Fresh to You” will be given to the winners in the form of an IOU ticket as the vegetables will not be ready on April 29. The winner will be given a ticket and the winner’s contact information will be shared with “UD Fresh to You” staff.

Each person may enter only once and the contest ends on Friday, April 14.

For more information, visit the Ag Day recipe contest website.

Article by Adam Thomas

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