Learn about pumpkins (soup recipe included!), an easy-to-grow dracaena, the pinon pine, and food preservation.
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 425ºF 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.
Yes.Roberts.09-25-14.mp3
Listen to Adrie Roberts: Food Preservation
GreenRoom.Dracaena.09-25-14.mp3
Listen to The Green Room: Shane Taylor-Dracaena
GoingNative!.Pinon_.09-25-14.mp3
Listen to Going Native: Janett Warner-Pinyon Pine
Petals.Nancy_.Squash.09-25-14.mp3
Listen to Petals and Prose: Nancy Williams-Squash w/recipe