November Virtual Day Program

PLEASE REVIEW OUR COMMUNITY AGREEMENTS HERE:

https://docs.google.com/document/d/1_PVrdPkbJ12Y2s...

Please register for each class you would like to attend for the upcoming month. All classes are provided at no cost, with the understanding that you will provide all of the supplies and materials needed to fully participate. You will be provided with a secure Zoom link prior to each class, so please monitor the email account you use to register. Please log in 15 minutes before the start of each session so we can work out any technical difficulties. Please share your feedback on what activities you liked or would like to see so let us know!

Here are the details for our November schedule:

Monday, November 2, 2020 - 12:30pm-1:30pm: DIY Herb-Infused Vinegars with AgrAbility: April Cos, the Adapted Farming Specialist from Mandy's Farm will lead you in making your own herb-infused vinegars. These make great gifts for family, or just an addition to your own kitchen!

Materials: 1. Bottle with sealing lid (you can use a mason jar, however, glass flip-top jars look prettiest). 2. Herbs/ Spices/ Peppers (suggestions: parsley, rosemary, sage, fennel, lemon, lime, or oranges). 3. Vinegar (white wine vinegar or apple cider vinegar).

Wednesday, November 4, 2020 - 12:30pm-1:30pm: Culinary Class- Butternut Squash Bisque: We’ll be making a delicious hearty autumnal bisque. Be prepared to work with a knife and heat in the kitchen. We will need a large pot to cook the soup in, a sharp knife, a cutting board, measuring cups and spoons, an oven, and a stove-top. An immersion blender is recommended but you can use a typical blender if needed. You may need assistance to transfer the hot soup into the blender.

Please roast your squash before class starts. This will ensure that we have enough time to complete the recipe during our class. To prepare the butternut squash: Cut rinsed squash in half lengthwise. Scoop out seeds, and place on a lined baking sheet. Drizzle with olive oil and season with a dash of cinnamon, nutmeg, salt, and pepper. Bake in an oven at 375°F for about 45 min until tender. Allow to cool. Scoop out flesh and set aside for the recipe. You can complete this process the morning of class or the night before and just put the roasted squash in the refrigerator until class starts.

Materials:

• 1 large butternut squash
• 1/4 cup butter
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 1 jalapeno pepper, seeds removed, chopped
• 3 garlic cloves, minced
• 1 large sweet apple peeled, cored and cubed
• 4 cups chicken or vegetable broth
• 1 teaspoon ground ginger
• 1/2 cup heavy cream
• Salt and pepper to taste

Friday, November 6, 2020 - 12:30pm-1:30pm: Karaoke Party: Showcase your singing skills with all your Mandy's Farm friends. Start thinking about a favorite song you would like to perform and be ready to put in your request to the DJ!

Monday, November 9, 2020 - 1:00pm-2:00pm: Seed Catalogs & Seed Art with AgrAbility: April Cox, the Adapted Farming Specialist from Mandy’s Farm, will cover how to order seed catalogs. We will then explore how people have used seeds to create cool designs and artwork and make our own piece of seed art.

Materials: 1. Seeds/ Beans- Bring a variety of shapes and sizes and colors. Can be harvested from outside or you can even use birdseed! 2. Thick card stock 3. Elmer's Glue

Wednesday, November 11, 2020 - 12:30pm-1:30pm: Zumba: Get up and join us for a fun hour of cardio and dancing! Be sure to wear comfortable clothing and shoes.

Friday, November 13, 2020 - 12:30pm-1:30pm: Culinary Class- Pollo Blanco: Have you ever wondered what New Mexican and Italian cuisine look like when combined? Tune in to experience this fun cooking class and learn a local dish passed down by eccentric cooks from Downtown/ Central Albuquerque!

Materials:

• 1-2 large chicken breasts, cubed
• 1 cup of heavy cream
• ½ cup green chile
• ½ tablespoon of olive oil
• 1 tablespoon of shallots
• ½ tablespoon garlic
• ¾ cup of white table wine
• 4 tablespoons of butter
• 6 cups cooked Fettuccine noodles
• Parm-Romano cheese
• Parsley for garnish

Wednesday, November 18, 2020 - 12:30pm-1:30pm: Art 101- Mixing Colors: Join us for a fun-filled, hands-on class where we will be learning all about the color wheel and how some of our favorite colors are made. Bring your colored pencils or crayons in the colors blue, yellow, and red!

Friday, November 20, 2020 - 12:30pm-1:30pm: Culinary Class- Cherries in the Snow: Make an incredibly easy no-bake cherry cheesecake with a graham cracker crust. You will love it! Make sure your cream cheese is "soft" or taken out of the fridge at least an hour before class. This will ensure an easier mixing process.

Materials:

• 1 graham cracker pie crust
• 1 1/2 cups powdered sugar
• 8 oz cool whip
• 2 packages-8 oz cream cheese
• 1 tsp vanilla extract
• 1 can cherry pie filling

Monday, November 23, 2020 - 1:00pm-2:00pm: Horse Sports: Did you know that there are different ways to ride a horse and different types of saddles? Today, we will be exploring the equestrian world.

Wednesday, November 25, 2020 - 12:30pm-1:30pm: Thanksgiving Icebreakers & Hand Turkeys: Join us as we answer questions about our favorite parts of Thanksgiving. Then make a hand turkey with us! Make sure you bring your colored pencils or crayons. Be ready to answer these six questions:

• What is your favorite dish on Thanksgiving?
• Have you ever had a Thanksgiving fiasco?
• If you could eliminate one Thanksgiving dish forever, which would it be?
• If you could invite any famous figure, living or dead, to your Thanksgiving, who would you choose?
• What are you most thankful for this year?
• What do you hope to be most thankful for next year's Thanksgiving?

Friday, November 27, 2020 - 12:30pm-1:30pm: All About Goats: Did you know there are different types of goats? Learn about the different breeds of goats at Mandy's Farm and what their uses are. Enjoy a virtual play date with the Mandy's Farm goats.

Monday, November 30, 2020 - Counter-top Sprouts/ Intro to Compost with AgrAbility: April Cox, the Adapted Farming Specialist from Mandy’s Farm, will teach you how to keep your kitchen stocked with fresh sprouts through the winter. We also will begin to learn about compost and how we can make soil for the spring using kitchen scraps.

Materials List:

• Mason Jar with lid
• Green Lentils
• Cheesecloth/ or coffee filter (large enough to cover the jar opening)
• Rubber-band