Ark Flower & Garden show feast for eyes and palate
Fast Facts
- Cooking demos in Div of Ag section of show at 11 a.m. 1 p.m., 3 p.m., 5 p.m.
- For more info: www.argardenshow.org
LITTLE ROCK -- The 2014 Arkansas Flower and Garden show will not only be a feast for the eyes, but also the palate, thanks to cooking demonstrations by the Cooperative Extension Service.
The show, “Gardening - That’s Entertainment!”, takes place starting Friday at the Statehouse Convention Center in Little Rock.
“This year, we’re featuring a dish with all-Arkansas ingredients: chicken, edamame and rice,” said Leigh Ann Bullington, Cross County extension agent for the University of Arkansas System Division of Agriculture. “In addition to supporting Arkansas growers, it’s also highly nutritious and an easy meal to make for busy families.”
Bullington and fellow agents Keith Cleek of Philips County, and Melanie Malone of Faulkner County, will be demonstrating the dish at 11 a.m., 1 p.m., 3 p.m. and 5 p.m. on each of the show days. In addition to food tastings, the recipe for Edamame Chicken Stir-fry will be available at the show. The demos will take place in the University of Arkansas System Division of Agriculture big booth on the north side of the hall.
This year’s keynote speakers are Don Bingham, former Governor’s Mansion executive chef and landscape designer and author C. Colston Burrell.
Friday morning’s lineup includes back-to-back Burrell presentations at 10:30 and 11:45 a.m.: “Finishing Touches: Details in Garden Design” and “The Art of Perennial Combination.” Dustan Clark, extension veterinarian, will speak at 3:30 p.m. about " Backyard Poultry: From Community Zoning to Your Breakfast Omelet.”
In keeping with this year’s “That’s Entertainment” theme, Chef Bingham will offer recipes and decorating ideas on Saturday, Feb. 22, at 2:15 p.m., with his talk, “Outdoor Arkansas Party Time!”
Janet Carson, author, newspaper columnist and extension horticulture specialist for the University of Arkansas System Division of Agriculture, speaks at 1 p.m. Saturday about “Ornamental Edibles/Edible Ornamentals.”
The show is produced in partnership by the University of Arkansas Cooperative Extension Service, Arkansas Farm Bureau, Arkansas Federation of Garden Clubs, Arkansas Florists Association, Arkansas Green Industry Association and Arkansas Master Gardeners.
Show sponsors are Fiser Kubota, Central Arkansas Water, Dr. Steve and Merilyn Tilley,
Clark Trim and Henrik Thostrup, Little Rock Convention and Visitors Bureau, Carol
and Allan Mendel, and Centennial Bank.
This year’s garden sponsors are: Arkansas Bamboo Connection, Grand Designs, The Horticare
Company, Ozark Folk Center State Park, Roseberry Landscape and the University of Arkansas
System Division of Agriculture Cooperative Extension Service.
Proceeds from the show fund various educational opportunities including scholarships.
For more information about the Arkansas Flower and Garden Show, visit www.argardenshow.org or visit extension's web site, www.uaex.uada.edu, or contact your county extension agent. The Cooperative Extension Service is part of the U of A Division of Agriculture.
The Cooperative Extension Service is part of the University of Arkansas System Division of Agriculture and offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability, marital or veteran status, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.
Edamame-Chicken Stir-Fry over Brown Rice
Ingredients
8 ounces of skinless, boneless chicken breast
3 tablespoons of bottled hoisin sauce
1 tablespoon of rice vinegar
1 tablespoon of reduced-sodium soy sauce
1/4 teaspoon of crushed red pepper
3 teaspoons of olive oil or canola oil
2 teaspoons of grated fresh ginger
1 cup of bias-sliced carrots (2 medium)
2 cups of broccoli florets
1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)
2 cups of cooked whole grain brown rice
Directions
Cut chicken into thin bite-size strips; set aside. For sauce, in a small bowl, stir
together hoisin sauce, rice vinegar, soy sauce, and crushed red pepper; set aside.
Pour 2 teaspoons of the oil into a large nonstick wok or large nonstick skillet and heat over medium-high heat. Add ginger; cook and stir for 15 seconds. Add carrots and stir-fry for 1 minute. Add broccoli and edamame and stir-fry 4 to 5 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add remaining 1 teaspoon oil to the wok. Add chicken strips and stir-fry for 2 to 4 minutes or until chicken is no longer pink. Return vegetables to the wok. Add sauce to chicken mixture, tossing to coat. Heat through. Meanwhile, heat rice according to package directions. Serve chicken mixture over rice.
Nutrition Facts (Edamame-Chicken Stir-Fry)
312 kcal cal.; 9 g Fat, total; 33 mg chol.; 1 g sat. fat; 35 g carb.; 3 g Monosaturated
fat; 1 g Polyunsaturated fat; 5 g fiber; 8 g sugar; 23 g pro.; 91 mg calcium; 2 mg
iron; 299 mg sodium; 427 mg Potassium; 40 J.lg Folate; 0 J.lg Cobalamin (Vit. B12);
6 mg Niacin; 0 mg Pyridoxine (Vit. B6); 0 mg Riboflavin; 0 mg Thiamin; 2 Lean Meat;
50 mg vit. C; 2 Starch; 53 IU vit. A; 1 Vegetables
Percent Daily Values are based on a 2,000 calorie diet
February 17, 2014
By Mary Hightower
Cooperative Extension Service
U of A Division of Agriculture
Media Contact: Mary Hightower
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2126
mhightower@uada.edu
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