Register now for Grow it! Cook it! Eat it! - Pumpkins and Their Kin
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EmailThe final workshop in the Grow it! Cook it! Eat it! series will be held Nov. 12, 2014, in Lansing, Michigan and will feature winter squash and pumpkins.
Tired of the same old foods for dinner? Want to add pumpkins or squash to your vegetable garden next year? Wonder what to do with some of the items in a box of vegetables from a CSA, or are fascinated by the beautiful array of vegetables on display at farmer’s markets, but don’t know what to cook with them? Michigan State University Extension can help. Learn how to grow different vegetables, sample a variety of new dishes and take home additional recipes to try on your own at the Grow it! Cook it! Eat it! workshops. Get tips on how to blanch and freeze vegetables so you can enjoy them at peak flavor throughout the winter months.
Our final workshop in the series of three will be held in Wednesday, Nov. 12 from 6-8 p.m. at the MSU Extension nutrition office, 5303 S. Cedar St., Lansing, MI 48911. The cost is $20 per person and includes handouts and food samples. During our previous class on Oct. 2, we covered how to grow and prepare a variety of root vegetables and how to do water bath canning. Last time we sampled dishes including party potato puff, glorified root vegetable soup, borscht, roasted vegetable tart, kohlrabi and apple slaw, and carrot-orange cookies, among others.
The November class features pumpkins and winter squash. What will be your new favorite? Perhaps butternut squash risotto, pumpkin date bread, pumpkin ice cream, or acorn squash stuffed with quinoa, cranberries and walnuts. How about pumpkin lasagna, roasted sweet dumpling squash with maple syrup, butter and rosemary, or pumpkin soup? Register online for the class and find out!
