From the publisher's desk: Square-foot gardening, continued

Michele Grgas Thomas The Triplicate

Wasn't it Seinfeld who made the observation that all the news of the day seemed to fit perfectly into the newspaper? Behind the scenes, it's not quite that easy. Some days we have space to use more photos and longer stories, and other days, we are short on space andandensp;things have to be cut.

That's what happened last week when Iandensp;submitted my column about square-foot gardening.andensp;Thereandensp;just wasn't room to include these photos thatandensp; illustrate the SFG technique in my back yard.

Saturdayandensp;I picked carrotsandensp;I planted last Octoberandensp;and they were crisp and sweet. I bought some butternut squash and leeks at the farmers market and madeandensp;a wonderfulandensp;soup to celebrate Canadian Thanksgiving Monday. The recipe is below.

Fall squash soup (all ingredients are approximate as I improvised to make a big batch)

andbull; a little bit of olive oil

andbull; 5 small-medium size butternut squash

andbull; 4 leeks

andbull; 24 carrots (small-medium size) or maybe 12 large carrots

andbull; 3 32-oz. cartons of organic chicken broth or "no chicken" broth (a

vegetarian alternative that tastes just like the real stuff)

andbull; salt and white pepper to taste

andbull; a couple of sage leaves if you have them look good on top of the soup when serving

andbull; cream or half and half can be stirred in for richness after the soup is blended, but I liked it better without

andensp;Peel, clean and cube the squash. Chop up the leeks, just the white

and light green parts. Peel and chop the carrots. In a very large pan

that has a cover, heat olive oil over medium heat. Sautandeacute; squash, leeks

and carrots for about 10 minutes, stirring often. Add all the broth.

Simmer covered for about 30 minutes or until the carrots and squash are

very tender. Use a submersible blender (a handy gadget) to puree or

blend in batches in food processor or blender. Makes about 16 cups,

enough for dinner and plenty to freeze for a rainy day.

Reach Michele Thomas, The Daily Triplicate's publisher, at 464-2141, or stop by 9 a.m. to 4:30 p.m.

weekdays.

13951506
The Del Norte Triplicate
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