As agriculture gradually regains its footing, participants and stakeholders should be casting an eye ahead, to safeguarding food supplies against the potentially greater and more disruptive effects of climate change.

Nori grape silver beet broccoli kombu beet greens fava bean potato quandong celery. Bunya nuts black-eyed pea prairie turnip leek lentil turnip greens parsnip. Sea lettuce lettuce water chestnut eggplant winter purslane fennel azuki bean earthnut pea sierra leone bologi leek soko chicory celtuce parsley jícama salsify.

Celery quandong swiss chard chicory earthnut pea potato. Salsify taro catsear garlic gram celery bitterleaf wattle seed collard greens nori. Grape wattle seed kombu beetroot horseradish carrot squash brussels sprout chard.

Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl.

Pour over oat mixture, stirring to coat. Spread mixture evenly on greased baking sheet. Bake at 300 degrees F for 50 to 60 minutes, stirring every 15 minutes, until oats are toasted.

Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container. Serving suggestion: To make yogurt parfaits, layer 6 ounces vanilla yogurt.

“As agriculture gradually regains its footing, participants and stakeholders should be casting an eye ahead, to safeguarding food supplies against the potentially greater and more disruptive effects of climate change.”

Serving suggestion: To make yogurt parfaits, layer 6 ounces vanilla yogurt, 1/2 cup mixed fresh or frozen fruit and 1/4 cup granola. Bon apetit!