This year amaranth was an important part of the student garden. It provided beauty with its incredible color and height. Now, it will be turned into food through a few local venues. A few students working on the farm with Allen this semester harvested the amaranth last week.
A current Food Studies student took a bushel of our amaranth leaves to the chef at Legume who is interested in experimenting with different amaranth recipes. We are drying the seeds to be ground into flour by the chef at Legume and the Grains class at Chatham this semester.
Below you can see Allen hanging the amaranth to dry the seeds.