I’m in the Newspaper today!!
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In praise of pumpkins’ promise of abundance: Here’s the link! Here’s the recipe.
“my” pumpkin soup recipe
My favorite pumpkin soup recipe is from a little book: Holiday Pumpkins by Georgeanne Brennan and Jennifer Barry. A very cute book with a bunch of nice pumpkiny ideas. But the soup is exceptional. Nice and simple: pumpkin, leeks and ginger. Optional cilantro and cream garnish. I made it for Thanksgiving a while back and served it in the pumpkin shell. I’m planning to do the same again this year.
beets and squash for dinner
I started with the first recipe contributed on my beet post: borscht. Never having made borscht before, I was surprised by the combination beets, celery, garlic, carrots and dill. I even found a last sprig of dill in the garden. It was easy to make. And tasted great. While I was cooking, I made my favorite squash recipe from the first garden Butternut I’ve used this season. Carys’ Boscht Recipe: “I make borscht with cubed beets, carrots, sliced celery, garlic, lots of dill (seed and weed), salt, pepper. You can…
pumpkins
Jarrahdale pumpkins Baby Pam pumpkins Long Island Cheese and Cinderella ‘Rouge Vif d’Etampes’ pumpkins pumpkins from my garden this year Big Rock pumpkins pumpkin from Spain – Calabaza RoteÑa So many varieties! I’ve been confused about when a squash is a “pumpkin”? I’ve read that a pumpkin is, by definition, a round orange winter squash. But shape can vary from tall to fat. And in addition to orange, but they can be green, white, red, yellow or blue-gray. Usually smooth, they can also be heavily ribbed or knobby. A very…
pumpkin bread
Recipe: 1 cup spelt flour 2 cups white flour 1 tsp each baking powder, baking soda, salt 1/2 tsp each nutmeg, ginger dash each ground cloves, allspice 2 tsp cinnamon 4 eggs 1 3/4 cups sugar 1 cup vegetable oil 2 tsp vanilla 4 cups grated fresh pumpkin (peeled) 1 cup raisins 1 cup walnuts Combine dry ingredients and set aside. Combine eggs, sugar, oil and vanilla and mix. Add dry ingredients to egg mixture. Add grated pumpkin, raisins, and nuts. Stir well. Pour into 2 generously buttered loaf pans.…
end of the season harvest
(click on the photo for vegetable names) It was a good day for harvesting. Sunny and dry. No frost is in sight yet, but the days are getting so short and the warm weather crops aren’t growing any more. I spread everything out before packing it into bags. I picked all my chiles, eggplants, squashes, onions and pumpkins. Many of the onions hadn’t bulbed, but they are nice “spring onions”. These beds are now ready to clear, compost and seed with cover crop. I picked two heads of savoy cabbage…
pumpkin support
I haven’t been to check on my garden plot in several days. When I was there last, I put up a quick support for my biggest Jarrahdale pumpkin that was hanging from the vine up on the fence. The fence is plenty strong to support the 12 lb expected weight, by the vine was starting to tear. The support is a tomato cage and a large pot saucer. I should turn the saucer over so it won’t fill up with rain water. Tomorrow. I’m looking forward to some garden time.
potato and squash casserole
This is a casserole I often make with summer squash and potatoes. (The recipe is here.) I used four of the varieties of potatoes that I grew this year: Rio Grande Russet (bright white flesh), Yellow Gold (red skin), Red Norland (red skin, white flesh) and Green Mountain. (Here’s a nice chart of potato varieties from Fedco.) All of these varieties were very tasty. Nice to have the mix. Next year I’d like to add a blue potato too. Most of my potatoes are still waiting to be dug. I’ve…
pumpkins ripening
The pumpkins in my plot are ripening fast. Under big leaves and overgrown weeds, orange and green fruits. Something about pumpkins means summer’s over. One of the last crops. A grand finale. This year I grew Baby Pam (a small sweet pie pumpkin), Big Rock (a 20lb Jack-O-Lantern type) and Jarrahdale (a ribbed gray pumpkin that I look forward to tasting). All have done very well. So far I’ve picked three and eaten one Baby Pam – grated into pumpkin bread. Yummy. About 5 more Baby Pam’s are on the…
This is a journal of my vegetable gardens. Skippy thinks the garden is his, even though I do all the work. We're located near Boston, in USDA zone 6. I have bees, chickens, fruit trees and berry bushes, too. I use all sustainable organic methods and strive to grow all of my family's vegetables myself. -Kathy
weeks and counting until my last spring frost
My garden this week
Skippy’s vegetable of the month – Egyptian walking onions!
