GaryOsberg.com

Good morning from Collegeville,

The Baker Creek Heirloom Seed catalog has arrived. It is hard to believe that the seed potatoes are supposed to go in the ground in ten weeks. Good Friday is early this year, so maybe that won’t happen. This year I am supposed to be able to garden with the Sisters of St. Benedict in St. Joseph. All residents of Millstream Village will have the option of gardening there. For the last couple of years my landlord allowed me to garden in an empty lot north of Millstream Shops and Lofts were I abide.

Last Sunday, Barby and I made squash soup using the last of the butter cup squash from my garden in St. Joe. We used 8 cups of squash instead of the 6-7 called for in the recipe and it was wonderful.

Here is the recipe: Alyssa’s Vegan Squash Soup Note: Butternut squash is the easiest to cube. Remove the skin from a squash along with the seeds. Be sure to scrape the fibers from the center with a spoon. Cube the squash meat. Start with ½ cup chopped carrots, ½ cup chopped celery, 1/3 cup chopped onions, and 1 tablespoon olive oil in a large soup kettle and simmer for 10 minutes.
Add 4 cups of vegetable broth, 6 or 7 cups (8 is better) of cubed squash and 2 peeled and sliced medium apples, and simmer for 40 minutes. Blend in a blender. Serve with croutons or walnuts on the side. Salt and pepper to taste. Be sure to enjoy with someone that you love.

The show this week is live from ASU Gammage in Tempe, Arizona. Special guests include songwriter and cowboy poet Gail Steiger and old time bluegrass outfit Run Boy Run. Enjoy the show.
Note: No more repeat broadcasts on Sunday night at 6 PM.

“I walked for miles at night along the beach, searching endlessly for someone wonderful who would step out of the darkness and change my life. It never crossed my mind
that that person could be me.” Anna Quindlen