It’s that time of year when it’s difficult to imagine the green of a lush garden as we look at the winter vistas outside the window. The seed catalogs arriving daily give us hope that the frozen tundra of our landscape in a few short months will turn into loose dirt ready for planting.
At our house, the onions are becoming seedlings under grow lights. Some of the onion seeds my husband ordered are on back order so we searched out local sources of seeds yesterday. Neither of the stores we checked that usually have packets of seeds near the check out had them. With the temperatures dipping to ten below degrees, maybe they’re finding it difficult to imagine anyone growing anything.
Even though we’re not venturing very far from home these days, we’re enjoying the products from the past year’s garden.
Peas, corn, spinach, or zucchini, frozen during the summer, grace our plates almost every night. We also are eating winter squash frequently. We have butternut and a new variety my husband planted last summer. It’s called Heirloom Queensland Blue Squash.
It does have a bluish tinge to it, and it look as if the Jolly Green Giant stepped on it. But it is a sweet and lovely squash growing to 10 pounds or more. I boiled cut up pieces of one the other day and it made ten cups of pureed squash.
I used it to make a “pumpkin” pie, which means I used a pumpkin pie recipe substituting two cups of pureed Queensland Blue instead of pumpkin. My husband and I thought it tasted better than pumpkin, but then anything that reeks of freshness in these days of arctic frigidness ranks very high on our taste-bud list.
I hope you’re staying warm. I just checked the outdoor temperature, and it’s already down to one degree at 4 p.m. They predict wind chills to be thirty below. How is that even possible?
Back to dreaming of the summer to come – here’s a photo to help us remember that somewhere sometime in the not too distant future, we will once again thaw out and see green everywhere.
From Seed to Table is now available in paperback.