Tuesday October 26th 6:30pm-7:30pm

$15.00

Click here to register

Winter is approaching, How will you be composting?

Try Worm Composting right in your kitchen! In this class you will see 2 types of worm composting systems, and learn the essential tips to maintaining a productive bin and happy worms!

Ingredients:

1 medium onion, chopped
4 lbs Carnival Squash, about 2 medium sized
2 T butter
4 cup vegetable or chicken broth
1 small boiling potato, diced
3/4 cup carrots, diced
1/2 cup celery, diced
1/4 cup whipping cream
1 T thyme

Preparation:

Preheat oven to 350°F.

Cut the top off the squash and scoop out the seeds. Drizzle interior with olive oil and season with salt. Roast in the oven until the squash is cooked, about 45 minutes. Remove from oven and using a spoon, scoop out the soft flesh, being careful to reserve enough on the sides to make the squash "bowl." (I know there's a better way to do this, but this is what I did yesterday.)

In a heavy pot, sauté the onions, carrots and celery in the butter until the onions are soft, about 5 minutes. Add the potatoes and broth, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15-20 minutes. Stir in the squash and simmer an additional 6 minutes.

Working in batches, purée the soup in a blender until smooth, adding more broth if the purée is too thick.* Alternatively, you can use an immersion blender (I like my soups a little finer so I also strain the purée, but you can omit this step). Return the purée to a clean pot and simmer over low heat for about 5 minutes. Stir in cream, and adjust seasonings.

Ladle the soup into the squash shell and serve with a crusty baguette.

* I like my soups thick; if you prefer a thinner consistency, add more broth when puréeing.

Ingredients:

2 Tbsps. butter or vegetable oil
2 shallots, minced
1/2 cup chopped chives
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chervil
2 Tbsps. chopped fresh tarragon
2 Tbsps. chopped fresh dill
1 Tbsp. grated lemon zest
4 cup vegetable stock
1 cup milk
1 lb. potatoes, peeled and cooked
1/2 cup watercress leaves
salt and pepper
mixed chopped herbs for use as garnish

Preparation:

In a medium saucepan, heat the butter or oil over medium heat.

Add the shallots, chives, parsley, chervil, tarragon, dill and lemon zest. Cook for about 2 minutes.

Add the stock, bring to a boil and cook for 2 minutes.

In a blender or food processor, purée the herb mixture with the milk, potatoes and watercress. Chill.

Just before serving, taste for salt and pepper.

Garnish with the chopped herbs.

Serves 6.

Classic Borscht (Dairy)
From the Jewish Exponent

Ingredients:

11/2 lbs. beets (any color), peeled and cut into pieces
4 cups water or vegetable stock
1 small onion, chopped
2 Tbsps. red-wine vinegar
1 Tbsp. sugar
1 Tbsp. olive oil
1 cup sour cream
salt and pepper

Preparation:

In a medium saucepan, combine the beets, water or vegetable broth, and onion.

Bring to a boil, and then cover and simmer until beets are very tender. Let cool.

Purée the beet mixture, vinegar, sugar and olive oil in blender until smooth. (If the mixture is too thick, add more water.)

Stir in the sour cream, if using, and taste for salt and pepper.

Note: This dish is pareve if not using the sour cream.

Serves 6.