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In Season: Harvest Bounty

Devra Gartenstein

Fall is the best time of year for local foods, as we enjoy the tail end of summer offerings along with the fall harvest. In this hands-on class, we’ll prepare easy recipes of Wild Rice-stuffed Delicata Squash; Cabbage with Lentil and Quinoa filling; and Caribbean Pumpkin-Coconut Soup with collard greens, coconut milk and warming spices. Dessert is the quintessentially homey Apple Crisp with Oat Topping. Vegetarian; no dairy or eggs. Class size limited to 15.

Members: $40, Non-members: $45