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Around the Urban Homestead

29 Aug 2010 by viggie

This week I cleared out most of the squash and cucumber bed to make way for a fall garden. I brought in 31 pounds from the spaghetti squash plants I had. I left 2 of the zucchini and 2 crookneck squash plants out there, as they’ve recovered from the awful case of powdery mildew that hit them earlier and are right back to producing.

School starts again on Thursday already. I’m also starting on a difficult project at work where they are giving us a small percentage of the time it’ll actually take to complete so I’m in for a lot of long hours at work this semester too. I’d had lots of plans for my 2 school free weeks…but I’m afraid catching up with necessary errands, banking (moved from 30 year mortgage to 15 year at 4%!!) and taking care of family obligations took up most of my time instead. They were important things, but I just feel like I’m running a million miles an hour these days and getting no where on my personal goals with the little homestead…and of course with work and school kicking into high gear there is no end in sight.

todays harvest

Category: Around the Urban Homestead, Squash  Tags:  Leave a Comment

Visual Update on the Garden

18 Jun 2010 by viggie

kennebec potato flowers

3sisters

spaghetti squash

melon corner

Category: Beans, Corn, Potatoes, Squash  Tags: , , , ,  One Comment

cream of winter squash soup

01 Feb 2010 by viggie

One of my net.friends shared this delicious squash recipe. It was good timing too because I’d had an acorn squash sitting on my counter for an embarrassingly long time because I was afraid to try it…lol. The soup turned out great. I just added a bit of garlic salt to even out the taste, but I add garlic salt to most everything so that could just be me.

cream of winter vegetable soup

cream of winter vegetable soup

2 c. chopped, peeled potatoes
1 1/2 c. chopped, peeled winter squash (use your favorite, butternut, acorn, banana or buttercup)
1/2 c. chopped celery
1 sm. onion, chopped
1 clove garlic, minced
2 tbsp. parsley
1 tsp. dry mustard
1 tsp. finely shredded lemon peel
1/2 tsp. pepper
1 (10 3/4 oz.) can broth
1 1/4 c. light cream or milk

In a large saucepan, combine the potatoes, squash, celery, onion, garlic, parsley, dry mustard, lemon peel and pepper. Stir in chicken broth. Bring to a boil. Reduce heat, cover and simmer 20 minutes until veggies are tender. Transfer mixture to food processor or blender and process until smooth. Return pureed mixture to saucepan, stir in cream. Heat through. May serve with seasoned croutons. May prepare the night before and save last step for day of consumption

Category: Recipe, Squash  Tags: , ,  3 Comments