|Participants enjoying orange juice and oatmeal pancakes,
topped with SCF strawberries!
Thanks to all the committed participants, who returned each week to share and learn together, as well as the amazing Cooking Matters staff and volunteer team. We can’t wait to bring people together again in the Spring to be part of collectively improving our health and our food system!
- 1 onion, diced
- 4 potatoes, cubed
- 4-5 carrots, sliced
- 1 big bunch of chard, chopped
- 2 handfuls of sugar snap peas, chopped
- 1 can tomatoes
- 1 can cannellini or other white beans
- Vegetable broth, chicken broth, or water
- Salt and pepper to taste
Note: you can use whatever vegetables are available to you. This time of year, winter squash would be a great addition!