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LATEST FROM THE KITCHEN 
     Roasted Pumpkin Spinach and Feta Slice
               Tuesday March 20, 2018

The calendar may say SPRING but the weather is decidedly winter so I decided to make Roasted Pumpkin Spinach and Feta Slice for dinner last night since I am still working through our 2017 harvest of Lakota squash. This is very easy to put together and I was surprised by the developed flavor since there are no herbs or spices other than salt that I used and at that I let the eater add their own salt. This gorgeous Lakota squash is much more than a decoration. A superior baking variety, it has fine-grained flesh with an enticing, sweet, nutty flavor. Once a staple variety of the Lakota Sioux people, it has not been widely available until recently. This widely-adaptable winter squash stores well. I have the squash stored in our root cellar where I monitor both the temperature and humidity and they are still in excellent eating quality. This squash has a thin rind so I leave it on for roasting. If you haven't tried preparing your squash this way it makes prepping easier and it really is quite delicious. I followed the recipe; however when I poured the egg mixture into my 17" x 11 1/2" baking sheet it fell quite short so I essentially doubled the egg mixture for a total of 16 eggs and 1 cup of heavy whipping cream and all was well. The recipe link http://www.foodtolove.com.au/recipes/roasted-pumpkin-spinach-and-feta-slice-16343
Saturday February 3, 2018

Since the weather is staying decidedly on the cold side soup is on so I made Cajun Shrimp and Corn Chowder last night for dinner and I had to stop myself at one serving whereas DH happily made it through two. This is easy to put together and the following are my notes: I usually keep Wild Caught Key West Pink shrimp raw and shell on in the freezer for a go to meal and just put them in a colander with cool water running while I peel them; I used two peppers versus one and a rather large sweet onion and how could I resist but to use two heads of garlic (sorry, but I gave up celery years ago so I left that out). The best corn I have found is Butter Kernel SuperSweet Corn Harvest Select in a can and two cans were drained and added. We grow Ozette potatoes which are a great heirloom fingerling so I used a pound and experience has taught me to cook the potatoes first so I boiled them until done before adding them to the soup. https://www.slowfoodusa.org/…/a-potato-with-a-past-the-maka… In regards to spices I had no thyme to be had so I used a total of 3 teaspoons Cajun seasoning, 1 teaspoon on the shrimp and two for the soup itself and it had the perfect amount of heat. Finally, I am not a pepper person so I don't use it and I never add salt to the soup instead opting for individual bowl addition to the eaters preference. This is a keeper and really hit the spot on a cold February night. The recipe link is here https://spicysouthernkitchen.com/cajun-shrimp-and-corn-cho…/