Fall is about gathering the harvest and the wonderful flavors that wrap up the growing season. Apples, pears, pumpkins to name a few. Some of our favorite techniques are very simple leaving you time to enjoy the beauty of the fall colors.
How to Bake a Whole Pumpkin
Set oven temperature to 375o. Cut a couple vent holes into the pumpkin, set on baking sheet and bake until soft when pressed lightly. Time will vary according to the size of the pumpkin – start checking after 25 minutes. Cool completely and the peel will separate easily from the flesh. Separate flesh and seeds, mash and store in freezer-proof containers in 1½ cup measure. This equals one 15 ounce can of pumpkin.
Apple Cinnamon Water
Slice your favorite tart or sweet apples thinly. Add 1 teaspoon maple syrup for each apple and 1 cinnamon stick, broken. Cover with desired amount of water. To serve, add a thinly sliced lemon.
2 pears, just ripe, sliced into ¼ inch slices
½ inch water in skillet
1 tablespoon honey or maple syrup
- Bring water to a simmer, add sweetener and fruit with a pinch of sea salt.
- Let fruit simmer until tender, yet still holds its shape.
- Remove fruit and simmer the syrup until thick. Drizzle over fruit and serve.
- Delicious as dessert, side dish or on your morning cereal.
Healthy Eating Classes
Preserving Your Harvest
Sept. 28, 10 – 11 a.m.
One-hour demonstration on how to preserve your garden’s harvest. Learn tips and tricks to freezing your favorite produce and receive seasonal recipes. Recipes and tastings provided.
Stocks and Soups
Oct. 4, 6 – 8 p.m.
Hands-on cooking class to learn the basics of making wonderful homemade stocks and soups. Together we will cook a variety of soups for the whole family to enjoy. Recipes and tastings provided.
Vegetable and Bone Broth
Oct. 25, 10 – 11 a.m. or Oct. 30, 6 – 7 p.m.
Vegetable and bone broths are rich in healing nutrients. One-hour demonstration on how to create your own nourishing broths. Recipes and tastings provided.
To register for classes: www.Kish-calendar.nm.org or call 815-748-8962.