GETTY IMAGES PHOTOS

Nibbles: Squash, soups and lessons on organic gardening



Squash for breakfast?

Butternut squash — even beet — pancakes are becoming a fun, flavorful alternative to the standard flapjack. Adding cooked vegetables makes pancakes moist and deepens their flavor. Garnishing with chopped walnuts and other toppings and drizzling with fruit sauces and syrups can make them even more appetizing.

Hosted by the Women’s Health Resource Library in Milbridge, local home cook Ruth Feld will share her related knowledge and imaginative ideas in “Harvest Pancakes,” a free cooking class from 11:30 a.m. to 1:30 p.m. Saturday, March 21, at the Weald Bethel Community Center at the Maine Sea Coast Mission campus in Cherryfield. Feldman also will include a gluten-free pancake in the class. To pre-register (required), call 546-7677 and visit whrl.org.

Got the flu blues?

Down with the plague still afflicting many souls in Hancock County? Try making this traditional miso soup to help heal yourself, relatives and friends. The recipe is from Blue Hill Food Co-op staffer Kip Hopkins, who has spent considerable time in Japan.

To make, pour six cups of water into a pot and add 2-3 pieces of dried kombu seaweed. Cover and let sit for 30 minutes. Bring to a boil and simmer covered for 10 minutes. Remove seaweed and add 3 cups Bonito Flakes. Remove from heat and let sit for 15 minutes. Strain the stock with a mesh sieve and discard used Bonito Flakes.

Return to heat and add 1-2 stems of wakame seaweed cut or broken into small pieces. Chop 1 cup medium or firm tofu into small cubes (about ½ inch) and add to stock. Cook until seaweed is rehydrated and tofu is heated through. Turn off heat. Ladle about a cup of broth into a small bowl and add 4 Tbsps. of white or red miso. Whisk until completely incorporated, then add to soup and stir.

Serve by itself or with a bowl of plain rice (Japanese short grain is best). For more recipes, visit bluehill.coop and click on Resources.

Hands holding soil

Going organic

Jennifer Minard, under the auspices of the Maine Organic Farmers & Gardeners Association, will teach the basics of organic gardening from 6 to 9 p.m. on Wednesday, April 8, through the RSU 24 Adult Education program in Sullivan. Minard will cover how to make and use compost, rotate crops and incorporate green manures to manage nutrients in the garden.

In addition, Minard will discuss weed control strategies and methods for dealing with pests. The class costs $5 per person. To sign up, call 422-4794 or email [email protected]

Healthy Beet Salad with raspberry, walnuts nuts and feta cheese.

The color of nutrition

Bar Harbor chef Cas Dowden will offer a class about preparing food that is both nutritious and pleasing to the eye from 11 a.m. to 1 p.m. on Wednesday, March 18, at the Beth C. Wright Cancer Resource Center in Ellsworth. Participation is free.

The American Cancer Society recommends consuming two and a half cups of fruits and vegetables every day. Being mindful of color is a way to create an appealing plate and ensure getting the different nutritional benefits of each color group.

All guests are welcome to help prepare and sample each dish and will receive new recipes to try at home. To register, call the Wright Center at 664-033 and visit bethwrightcancercenter.org.

Leave a Reply

Your email address will not be published. Required fields are marked *