USU Extension Vegetable Specialist Dan Drost helps get your garden started. What needs to be planted right now. Nancy Williams reads from a favorite essay in Petals and Prose. Two recipes mentioned are noted below.
Click Here for High Tunnel Information
Ruth Reichl's Mushroom Soup
- 1/2 pound of mushrooms, small diced
- 1/2 stick of butter
- 1 small onion diced
- 4 tablespoons of flour
- 1 cup stock (chicken, beef or veg)
- 2 cups half and half
- salt and pepper to taste
- 1 bay leaf
- Melt the butter in a heavy, best quality pan you have. Add the onions and saute slowly until browned. Add the mushrooms and saute slowly until browned.
- Sprinkle on flour, then slowly stir in the stock. Heat the half and half on the stove or in the microwave until just under oiling. Add it to the soup mixture, with the bay leaf, and salt and pepper to taste.
- Cook over low heat for 10 minutes. Do not let the mixture come to a boil, it is bad for dairy products.
- Remove bay leaf before serving. Number of servings (yield): 4
SQUASH & APPLE SOUP
From Too Many Tomatoes: A cookbook For When Your Garden Explodes
(Serves 6)
1 medium winter squash
3 tart green apples, chopped 1 onion, chopped
1/4 teaspoon dried marjoram 4 cups chicken broth*
1 tsp salt
1/8 tsp pepper
1/4 tsp curry
Bake the squash at 425°F until done -45 minutes to an hour. Halve, remove pulp and seeds. Set aside. ·
Combine the rest of the ingredients and simmer for 45 minutes. Add squash pulp. Blend well in blender, reheat before serving.
