I’m pleased to report there has been visible progress made in the last week.
Yes, I know that half the world is still enjoying summer – but it’s the end of summer and soup is a wonderful way of preserving all those beautiful summer and fall vegetables.
Now that all of the summer squash is either safely tucked into my freezer or the compost pile, it’s time to tackle the winter squash.
Time to make Courgette (Zucchini) Soup! Too hot, you say? Not in the mood for soup? Allow me to explain.
Herbs are, at least for me, a crucial component of summer’s bounty.
I’m starting to feel like the ant when I would really like to spend some time as the grasshopper! I know it’s important to get ready for winter, but it’s hard to be doing firewood when it’s a hot, sunny summer afternoon.
I have so many house photos to post I decided to break with tradition and do the recipe first – for those who just come by for the food.
Mushroom and Butternut Squash Risotto
Mangetout (Snow Peas) and Carrots Warning: Gross overstatements and insults to most nationalities follow.
Roast Lamb on a Bed of Potatoes No update this week because….
Pasta with Turkey, Peas and Leeks Looking for something entertaining to while away these last few winter evenings? Would you like to watch something fun and fascinating on your TV? And, dare I say it, perhaps, just maybe, learn something? I have a suggestion….
My winter squashes were strange this year.
Tomato, White Bean and Pasta Soup, made with fresh tomatoes and basil in summer, canned tomatoes in winter
Butternut Squash with Walnuts and Cheese The bright green, yellow and white courgette, or summer squashes are slowly being replaced by the dusky green, bright orange and cream winter squashes.
What would you like? Soup? Salad? Hot? Cold? You'll find it here.
Go directly to recipe This Weekend Herb Blogging is back home where it all started: with Kalyn of Kalyn's Kitchen.