Harvest Time

Remember my very first post? It was about the "garden from hell." Well, I've done some work on it and now it's sharing it's bountiful harvest. I weeded a few times, put down weed barrier and mulched the hell out of it (get it? mulched the hell out of it... hopefully anyway). I made some wonderful soup with my squashes a few weeks ago and can't wait to make some more (recipe posted below). I may have to "accidently" leave some veggies on neighbors porches at this rate. I also got all the garden/flower beds cleaned out and mulched this year as well. Anyone who has seen my back yard in the past few years knows what a mess parts of it have been. I even cleaned out behind the tree in the corner and made a little hideout for Cooper. I say Cooper because Adriene is creeped out that there might be spiders in there.

 

SQUASH PUREE

3 cloves garlic, minced

3 large onions, chopped

6 tablespoons butter

5 quarts chopped summer squash

2 1/4 tsp salt

1 tsp pepper

1/4 cup water (more if necessary)

1 cup chopped fresh parsley

This puree, which freezes perfectly, can be used in a variety of casseroles and soups. Freeze the basic recipe, or preseason it for a favorite recipe.

Cook 5 to 10 minutes in a 15-quart pot.

Add and cook covered until squash is soft. Stir often. Puree well in blender. Freeze in labeled containers.

I took the recipe from one of my cookbooks. It’s listed word for word above.

I did less butter and parsley and more garlic for mine. To make the soup I just added a few cans of chicken broth to whatever thickness you desire. I also used winter squash (butternut) for mine and just cooked the squash 10 to 15 minutes on it’s own before adding the other ingredients and then cooked another 10-15 minutes.