Garden Club enjoys vegetable feast at technical college

Members of the Hemingway/Johnsonville Garden Club watch students of Horry-Georgetown Technical College’s Culinary Department present their deserts following the four course meal prepared by the department. The top discussion of the day focused on vegetables and their many uses to enhance holiday dishes.

By: BY MILDRED BROWDER-HUGHES CORRESPONDENT | SCNow
Published: November 25, 2009

CONWAY—The Hemingway/Johnsonville Garden Club traveled to Conway recently for their November meeting where they assembled at Horry-Georgetown Technical College.
Eleven members and two guests attended. They were all guests of the Culinary Department, and enjoyed a formal four-course luncheon prepared and served by the students there.
This was an opportunity for members to observe how simple vegetables can be used to enhance a holiday dinner. Especially interesting were the small, whole carrots cooked with the short green stems unchanged. Recently, the members were instructed in planting an herb garden in a strawberry jar or other pot that provided them with fresh herbs and greens for use in their winter meals, the results proving that appetizing meals can be prepared during the winter, especially at holidays, with little effort on the part of the homemaker.
There was a smorgasbord of desserts served as well, the students who prepared them showed their personal production and explaining what they had made. There was a whole lot of “tasting” as the members shared their desserts, as they did their entrees of veal and red snapper earlier.
The club members plan a repeat trip for their March 2010 meeting.

Garden Club enjoys vegetable feast at technical college

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