FACE2FACE Summer Workshop Series: Watering your Garden

Thank you to everyone who attended the third workshop of our virtual summer series on July 6th! We were excited to hear from our featured presenter, Orrin Williams, co-host of the Roots Watering Hole podcast, Executive Director of the Center for Urban Transformation in Chicago, and Food Systems Coordinator of the UIC Chicago Partnership for Health Promotion. He gave an informative summary of the principles of watering in the garden as well as some helpful tips on how to assess the unique water needs of your plants. We’d also like to extend a big thank you to our partners at FACE2 and Chicago Grows Food for their support and collaboration with the ongoing workshop series, Intro to Summer Gardening.

Workshop Schedule

To view the entire workshop schedule and register for upcoming workshops, please click on the following links for a PDF of the fliers in both Spanish and English where the registration link can be found:

Virtual Workshop Presentation

Running Q&A document from summer workshop series A recording of the workshop will be posted shortly at the CPS FACE2 YouTube Page.

Workshop Resources and Links

Workshop Recipe

Agua frescas are a popular Mexican drink which combine fruit, water, and sugar for a refreshing summer treat. Some of the most common versions include agua de jamaica, agua de horchata, and agua de tamarindo. Try this recipe for agua de tamarindo featured in the workshop, which is made from the pulp of crushed tamarind pods.
Ingredients
  • About 25 tamarind pods (you can find these at most Latin American grocery stores)
  • 8 cups of water
  • 1/4 cup of sugar (or other sweetener, such as honey, agave, or maple syrup). Feel free to add more or less sugar to your liking.
Instructions
  1. Crack the tamarind pods and remove shells and strings. Combine tamarind, water, and sugar in a large pot and bring to boil over medium heat. Reduce heat to low and simmer for about 15 minutes. Remove from heat and let cool.
  2. Strain out the tamarind seeds and push the pulp through a sieve to include more fiber and richness in your agua fresca and transfer into a large jar or pitcher. Let cool in the fridge. Serve over ice and add more water or sugar to taste.
  3. You can also freeze into popsicles.
We would love to keep featuring recipes from the community throughout this workshop series, so if you have a recipe you’d like to share please email it to chicagoprogram@biggreen.org . If you have any other questions about the workshops series please feel free to reach out to this email as well.