FPC Stow and Acton

Fair Food 2018

Thank you for signing up to bring a side dish for lunch at the Harvest Fair.  Please bring your prepared item to the Vestry Kitchen by 10:45am on October 13.

Please note that all food must be Peanut and Tree Nut Free. Additional information about the Peanut and Tree Nut Free Policy can be found here.

Use of local, seasonal ingredients is encouraged by the Green Sanctuary.

 

Date: 10/13/2018 (Sat.)

Time: 9:30am EDT

Location: Vestry Kitchen

Created by:   FPC Stow-Acton
 
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Available Slot

Not sure yet, will bring something (5)

 
2 of 5 slots filled
kate hart
Rouly Constantzos
Potato salad

Baked Beans: Not Vegetarian (3)

12-15 servings of 1/2-3/4 cup each

 
All slots filled
Laura Spear
Peter Fiske
Helen Jones

Baked Beans: Vegetarian (2)

12-15 servings of 1/2-3/4 cup each

 
All slots filled
Diane Miller
Slightly spicy vegetarian baked beans
Mary Redford

Black Bean Salad (5)

8-12 servings of 1/2-3/4 cup each

 
All slots filled
Susan Moses
Dee Glorioso
Joe Holmes
Ingrid Holcomb
FPC Stow-Acton

Cole Slaw (3)

15-20 servings of 1/2-3/4 cup each

 
All slots filled
Katy Weeks
Kirsten Chetwynd
Sandy Neargaard

Grain Salad (6)

10-15 servings of 1/2-3/4 cup each

 
3 of 6 slots filled
Linda J. Denaro Denaro
Wheat Berry Salad
Marion Scott
Ingrid Holcombe
quinoa salad

Mac and Cheese (4)

10-15 servings of 1/2-3/4 cup each

 
2 of 4 slots filled
June Mallon (2)

Pasta Salad (6)

10-15 servings of 1/2-3/4 cup each

 
4 of 6 slots filled
Susan Powers
rotini with balsamic vin.
Nina Kalina
FPC Stow-Acton
marcia rising
Laura Spear
looks like you are light on salads--I'll bring one with the baked beans


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