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April 5
Songs of Hope and Resurrection

We’ll begin the season of Easter with a hymn sing in the Sacred Harp tradition. You are invited to come at 5:15 pm for singing school in the parlor if you want to familiarize yourself with shape-note music. If you want to learn even more, on Tuesday, April 3, there will be a more formal singing school at Helen Hills Hills chapel at Smith College, from 7-8pm, followed by singing, 8-10pm. Click here for more info. Join us as we celebrate the season of resurrection together.


Sign up here if you can come at 5:00 to help set-up and cook
Come at 6:00 for worship and dinner


Soup for April 5
Ali’s Caldo Verde  Serves 30

  5 large bunch winter greens (Collared, chard, or Kale) leaves stripped from the hard stems and washed

 10 tablespoons olive oil

 12 sprigs of fresh rosemary, leaves stripped and chopped

5 medium onions, diced

5 large carrots, diced

5 medium Gold potatoes, diced

6 cloves garlic, chopped

5 (14-ounce) cans of great northern beans rinsed well

11 quarts vegetable stock plus 2 1/2 cups water

 1 tablespoon chopped flat-leaf parsley

1. Heat oil over a medium-high flame. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot and potato.

2. Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.

3. Turn the heat up to medium high. Add the chopped garlic. Stir and cook for another 2 minutes until you start to smell its aroma. Add the collard greens and stir-fry until they start to wilt and soften.

4. Add the stock and beans and water The beans and vegetables should be well covered with liquid but not drowned. Bring the soup to a boil. Partially cover and turn the heat down to low. Simmer, stirring from time to time, for 20-25 minutes or until the greens are very tender.

5. Adjust seasoning. Mash some of the beans against the sides of the pan to thicken the soup slightly. Stir in the chopped parsley and remaining rosemary. Serve drizzled with a little olive oil, if desired.

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