Chef
San Antonio Botanical Garden grows a side of delicious at new culinary garden
By Paul Stephen
San Antonio Express-News
October 16, 2017
Dave Terrazas is living a chef’s farm-to-table dream. His domain includes a 34-bed culinary garden, state-of-the-art outdoor kitchen and technology-rich classroom space, all part of the expansion at San Antonio Botanical Garden. Swiss chard, lettuce, a handful of edible flowers and other autumnal staples are at his fingertips right now. And then there’s the quinoa. “You don’t normally see quinoa in gardens like this,” Terrazas said. “Across the entire garden, we have over 192 edible specimens (of fruits and vegetables).”
Quinoa is native to the Andes Mountains, long a staple crop for Peru, Bolivia, Ecuador and other South American countries. It’s enjoyed a tremendous rise in popularity thanks in large part to its wholesome nutritional profile. And — who knew? — it grows in San Antonio, as well. Terrazas already has plans for threshing the harvest and incorporating it into a class.
And he’ll have plenty of opportunity.The facilities will host a wide range of food-and nutrition-centric classes via a partnership with the Culinary Health Education for Families (CHEF) program funded by the Goldsbury Foundation.
The culinary nutrition education program of the San Antonio Food Bank
