The end of winter can’t come soon enough! But there are still ways to eat well at home this season. Join Jen Pfluger and Helen Nadel as we highlight enticing ways to bring winter squash to your table. Recipes include a fresh take on kabocha squash soup with apple, onion, and garam masala; a hearty butternut squash salad with herbs, hazelnuts, spiced chickpeas, and lemon tahini; jammy onion and acorn squash on toast, and a delectable kabocha squash cake with brown sugar cream. We’ll also talk about the challenges of cutting/prepping these round and tubular vegetables, their growing habits, and what makes them so good for us. Jen and Helen are professional food educators who have been helping people fall in love with vegetables for years. Class is Thursday, February 23rd, from 7:15-9, at the Swarthmore Presbyterian Church 727 Harvard Ave. $25 members for Swarthmore CO-OP members, $30 non-members. Please bring a sharp knife and cutting board.
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