The Fall 2022 Adult Education brochure is available now. We encourage everyone to take advantage of these exciting course offerings. To view the catalog online, visit https://5il.co/1hnew. For more information, or to sign up for a class, contact the Adult Education Office at (845) 236-8000, ext. 1200.

Important update regarding school meals:
As was previously communicated, the federal program that enabled all students to receive breakfast and lunch at no cost has expired. However, on September 1, the Marlboro Central School District Board of Education approved the extension of this model for free breakfast for the 2022-2023 school year and free lunch through December 2022.

More details will be shared with families in the coming days; however, we wanted to make sure everyone was aware that all students will be able to receive breakfast and lunch at no cost as we open the school year.

St Mary’s Church

Please join us for a church family picnic after the 11 a.m. Mass on Sunday, September 25. It has been too long since we have all gotten together to enjoy each other’s company. Let us know if you are coming by September 20 - Please call the rectory at 845-236-4340 to let us know how many will be attending. Let’s pray for a beautiful day!

We warmly welcome all our visitors to St. Mary’s and invite you participate and enjoy our liturgies. If you are new to our parish and would like to register as a parishioner, please call the rectory office at 236-4340 during the week.

Marlboro Milton Seniors
Weekly Meeting Thursday, September15 at 1 p.m. at First Presbyterian Church Hall.

Marlboro Free Library

As part of the Great Give Back this fall, the Marlboro Free Library, along with other Ulster County libraries, will be collecting non-perishable food items starting now through the end of October.  All items will be donated to Marlboro’s local food pantry. Non-perishable, non-expired food items can be dropped off at the library during open hours from now to October 31.

The mission of the Great Give Back is to provide a day of opportunities for patrons of public libraries in New York State to participate in meaningful, service-oriented experiences.

Weekly Recipe
Cozy Autumn Wild Rice Soup
This Cozy Autumn Wild Rice Soup features fresh seasonal produce, hearty wild rice and a zesty creamy broth. The vegan version of the soup is listed here in this recipe, or see options b.

INGREDIENTS
6 cups vegetable stock (or chicken stock)
1 cup uncooked wild rice*
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning
1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
2 large handfuls of kale, roughly chopped with thick stems removed
fine sea salt and freshly cracked black pepper

Instructions

Crock-Pot (Slow Cooker) Method:
Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine, then place the lid on the slow cooker.

Slow cook. Cook on high for 1 to 2 hours, until the rice is cooked and tender. (Note: Our readers have found that the cooking time for this recipe can vary widely between different brands of slow cookers.  So, I recommend testing the rice at the 1-hour point to see if it is close to being tender, and then every 20 minutes afterwards until the rice is ready to go.

Alternately, if the rice cooks quickly and soaks up too much of the broth while cooking, feel free to add in an extra cup of vegetable broth.)

Add final ingredients. Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Serve. Serve warm and enjoy!

Stovetop Method:

Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

Add final ingredients. Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Serve. Serve warm and enjoy!

Alternate cream sauce recipe: In place of the coconut milk, you can either add 1 1/2 cups half and half,  or you can make a cream sauce by melting 3 tablespoons of butter in a (separate) saucepan over medium-high heat, whisking in 1/4 cup flour for one minute, and then whisking in 1-1/2 cups milk until the mixture is smooth.  Let the sauce cook until it nearly reaches a simmer, at which point it will thicken, then remove from heat and add the sauce to the soup once the rice has completely cooked.

Thank You!

Thank you to Scott Corcoran and Dave Zambito for joining our Senior weekly meeting and updating everyone on Town projects and answering all our questions.

Prospect Hill Farms for a wonderful Peach Cobbler and special discount on wares and fruits for our Veterans and their families last Saturday.

Mammasconcoctions for a beautiful senior luncheon!

Happy Birthday: Joseph Mannese, Emily Green, Pat Wilson, Jane Canosa, Judith Tweed, Tammy Corcoran.
As always, any events, announcements recipes or pictures you want to share email me: Telltammy123@gmail.com or call 845-430-4394.