Usually by this time of year, hubby happily starts a multitude of seedlings and places them under grow lights in anticipation of planting time. It’s different this year. He’s planted a few seedlings–onions, greens–but nothing like in years past because this year our house and, of course, our garden are for sale. We don’t know if we’ll be here in the spring. We certainly hope we’re not here in the summer.
He couldn’t help himself though. When I asked him why he started the onion seedlings, he said he wanted to plant them, so the new owners would be able to enjoy them in the summer. I’ve joked that we should sell him with the house. Not that I want to leave my sweetie behind, but he could maintain the garden and share half of the produce with the new owners. After all, after five seasons of living here, he has the soil just where he wants it. Besides, it would make finding our new smaller digs easier. Try finding flat and sunny plots of land in western Pennsylvania. It’s not an easy task. In fact, it’s one reason we bought this house much too large for two people. But we have a wonderful side yard–flat and sunny.
The seed catalogs arrive daily now, and I’m proud that he’s showing restraint. The magazines arrive, but so far no subsequent delivery of seed packets. Unless, he’s shipping to his work address.
I added a few recipes to my guide on gardening, From Seed to Table, and gave the book a face lift for spring. Here’s one of my favorites for a cold winter night.
1 butternut squash, roasted – cut into several pieces (seeded). Dribble olive oil and maple syrup over the top. Roast in 350 oven until done. Roasting times vary by squash, but it usually takes from 45 minutes to an hour.
1 TBSP olive oil
1 TBSP butter
1 onion, chopped
¾ cup celery, chopped
½ tsp ginger (if you have freshly grated, it’s always better)
Cubed pieces of cooked butternut squash
½ cup Bourbon
2 TBSP maple syrup
4 cups chicken or vegetable stock
1 ½ tsp vanilla
Salt and pepper to taste
Ground nutmeg to taste
½ cup heavy cream (optional – I rarely use it and the bisque is still wonderful!)
Heat oil and butter in large pot. Add onion, ginger, and celery and cook until onions and celery are soft. Add the rest of the ingredients (except the cream) and cook together for 15 minutes, until flavors are well blended.
In a food processor or blender, puree until smooth. Return to heat and stir in cream, if using. Heat thoroughly, but do not bring to boil. Serve hot.