Here it is the middle of December, in New England, and I’m still doing things outside for my garden. I went and picked up over thirty large contractor bags full of horse manure. Took three trips, good thing it’s not far. These bags are so heavy that I can’t pick them up without straining something, So I made a lift from recycled parts that were at the recycling center’s metal bin. I hang it on the hinges of my back door. I roll the bags onto it, jack it up and pivot it into my truck.
With this manure I covered my asparagus bed and my rhubarb plants for the winter. My compost pile hasn’t frozen yet, so I was able to spread compost over the rest of the garden. Now we wait for spring. The warm days have caused my garlic (that I planted in November) to sprout. Small green shoots are poking through the ground. They are very hardy and will be fine till spring.
Roasted Butternut Soup
- Butternut squash
- Olive oil, oregano, salt and pepper
- 1/2 cup cooked sweet sausage w/ minced onion
- 1 cup chicken broth
- 1-2 cups of heavy cream
- 1/2 tsp nutmeg
- water as needed
- salt and pepper to taste
- Goat cheese crumbled for topping
Peal and cube squash, toss with olive oil and spices, bake in shallow dish till fork tender, about 45 minutes. I do this ahead if I can. In blender puree squash, sausage and broth, add water if needed. Puree in 2 batches. Combine all but cream and cheese in sauce pan, bring to a gentle boil add cream and salt and pepper if needed, reduce heat, 5 minutes, serve. Sprinkle goat cheese on top.