Daily Archives: September 7, 2014

Saturday, September 27, 11:30 am – 1:00 pm – Kale, Glorious Kale

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Bursting with nutrients, kale is one of the most nutritious vegetables on Earth. It makes a tasty addition to soups and smoothies; you can sauté it, eat it as a side dish or salad, or roast it for a snack. If you love this popular leafy green or think you might if you knew how to cook it, this Stonewall Kitchen cooking class taught by author Cathy Walthers is for you. Her book Soups + Sides is pictured below. It will take place Saturday, September 27 from 11:30 – 1 and the fee is $45.  Register by calling 1-877-899-8363 from 8 – 5, Monday through Friday. The class location is 2 Stonewall Lane in York, Maine, and the menu is highlighted below.

Rustic Kale and Goat Cheese Tart
Fall Baby Kale Salad with Apples, Dates and Walnuts
Italian Kale Soup with Mini Meatballs
Faro and Kale Salad
Bacon Kale and Pumpkin Seed Crunch

Saturday, September 27, 10:00 am – 11:30 am – Cooking with Cranberries

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The Massachusetts Horticultural Society in conjunction with the Human Nutrition Research Center on Aging (HNRCA) at Tufts University are pleased to announce they will be hosting the next Talk and Taste public lecture on the theme of Cooking with Cranberries on Saturday, September 27th from 10 -11:30 am at the Mass Hort property at Elm Bank, 900 Washington Street in Wellesley, MA. Featured speakers include: Blue Ginger’s Pastry Chef – Michele Fadden; Dr. Diane McKay, nutrition scientist at the Tufts HNRCA; and David Fiske, Horticultural Director, Massachusetts Horticultural Society for a three–part lecture on cooking, nutrition and gardening.

After the lecture there will be time for sampling, Q&A and a tour of the Garden to Table garden.  Fee: $15 Mass Hort members; $18 non-members.  Visit http://www.masshort.org/eventdetail/36/422|427|430|433/talk-and-taste-cooking-with-cranberries?filter_reset=1 to sign up on line. Photo from www.spoonful.com.