Thursday's Kitchen Cupboard

Our garden stores are running low, but we still have several butternut squashes and a few sweet potatoes. Belle found the perfect recipe, Roasted Butternut and Sweet Potato Lasagna. It was rich and delicious, a healthy and great way to use butternut squash! Do you have recommendation on how to use up the rest of our butternuts?

 You can find this great recipe and many others too at How Sweet it is.


Be sure to stop by The Gardener of Eden for Thursday's Kitchen Cupboard, to see how other gardeners are canning, cooking and serving their garden bounties!

Organic Weed Killer, Butternut Squash Soup and Kale Quiche

 

Hands = Organic Weed Killer!

This is our strawberry bed, I don't see any strawberry plants, but I know they're in there. Somewhere! After the June berries stopped coming we neglected them for the rest of the summer.

Yesterday we finally did the work. It's one more thing we can check off of our fall to-do list.

The chickens hung out with me the whole time. They must have thought I was their new scratch partner.

Here's Belle's great garden recipes I promised to share with some of you in our last post.

Butternut Squash Soup (Recipe courtesy of Gourmet Magazine)
Ingredients
1 medium butternut squash
nonstick vegetable oil spray
1 medium onion, chopped
1 tablespoon freshly grated ginger, [not]optional
3 tablespoons unsalted butter
3 cups chicken broth
1 -2 cups water, as needed
Salt and Pepper to taste
Sour Cream for garnish.

Halve squash lengthwise and bake until tender (40 -45 minutes). Cool. Scoop from skin. Cook onion and ginger with butter in saucepan, over moderately low heat until onion is softened. Add the broth and simmer for 10 minutes, covered. Add the squash pulp to the saucepan. Transfer mixture to a blender of food processor in batches, and puree until smooth. Add water for desired consistency, and salt and pepper to taste. Return soup to saucepan and cook over moderate heat until hot. Garnish portions with heaping low-fat sour cream.


Kale Quiche (Belle's personal recipe)

1/2 pound kale
1/2 cup sliced mushrooms
1/2 cup sliced kalamata olives
14 eggs
3/4 cup crumbled feta
1 diced bell pepper

Saute chopped kale, bell peppers and mushrooms place in bottom of large glass oven dish. Layer sliced kalamata olives and feta cheese over the kale. Mix eggs in separate dish with Greek seasoning, salt and pepper. Pour egg mixture over everything and stir into layers as desired. Bake in oven on 375 for about 40 minutes.