If you haven't already read them, part 1 is here:
http://trekincartwrights.blogspot.com/2016/02/lettuce-days-2016-part-1.html
and part 2 is here:
http://trekincartwrights.blogspot.com/2016/02/lettuce-days-2016-part-2.html
Some of the tractors and equipment on display:
We
had lunch at the "Toss It Up" salad bar, sponsored by Tanimura &
Antle. For $2 per person, we got a huge salad (we went through a buffet line to specify exactly
which fresh ingredients we wanted in it). We also got a coupon for a
free product sample of T&A Artisan Sweet Red Onions and got to pick them up at the end of the meal.
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We
found a nice place to rest after lunch in the Barkley Ag Kitchen Stage.
Throughout the day, various chefs would demonstrate production of a
dish. If you were there at the beginning, they gave tickets for 50
people to get a sample of the dish that was made. This guy was making
seared scallops and they were very delicious! |
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Patti
walked over to the demonstration gardens while we were waiting for our
last ticketed event - this cultivator was in the field. |
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Patti
happened to notice that Kurt Nolte was one of the researchers who was
named on this Automated Lettuce Thinner which was on display in the
demonstration garden. |
Patti also
happened on a Citrus tasting event as she was wandering around - they
had all these different types of citrus that we could try - she really
liked the Tangor! Unfortunately, they are hard to find for purchase
because they have seeds and the American public doesn't seem to like
purchasing fruit with seeds.
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Our
last event of the day was to visit "Westerner Products Yuma's Recipe
Box tasting event". We had purchased tickets for the 2pm time period, so
we queued up at about 1:45pm. The 1pm folks were finishing their
tasting... |
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Once
we got inside the tent, we enjoyed samplings of foods from about a
dozen local restaurants, while being entertained by Yuma's String
Ambassadors. The food was really great; we found a couple of restaurants
that we want to be sure to visit while we are here! |
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