The other day I decided to whip up some pumpkin puree — how hard could that be, right? Nine pumpkins and three hours later, as our stomachs grumbled impatiently, I realized I had gallons of pumpkin puree and nothing for dinner.
I am the girl who usually gets her pumpkin puree from a can, but this year I was inspired by all the garden-to-kitchen happenings in our home, so I decided to try my hand at making our own puree. I’m planning to use the puree in several different recipes, so I needed to start with this basic step before venturing further.
One of the best things about gardening is squash. It is my favorite vegetable, and has been since I was a very young child. I credit my parents for this — they introduced me to the mouth-watering goodness of fried squash as soon as I was old enough to eat solid food.
Last summer my squash plants died a slow and painful death. After months of tilling, sowing, watering, composting, and lovingly tending to the plants, we were only able to harvest one sad little squash before the plants died.
Last night I went to a great networking event for women entrepreneurs, hosted by my friend Judy. Judy is one of the most fantastic hostesses I’ve ever known, and even the best hostesses appreciate a hand now and then, so I offered to bring some food for the occasion.
One of the cool season crops I love most is broccoli. Years ago — before I knew better — I attempted to grow it in the middle of summer, and I couldn’t understand why it bolted and grew flowers instead of a head of broccoli.
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