indigo pears

No Frost Yet!!

This 9 day run of gorgeous weather, warmer than the cool rainy October which we experienced, has led to more time spent outdoors. Here is a garden update.

On October 20th, I felt that the time had come to bring in most of the tomatoes (photo is of them that day, on the vine) before the frost came....so I brought in lots and wrapped them in newspaper in a box. I left some small ones out on the vine to see what would happen.

Today, you can see that some of those which were wrapped in newspaper are now ripe. Less tasty than vine ripened, but ripe! Meanwhile, those left on the vine (below, a photo from this afternoon) are still growing and MAY eventually ripen unless the frost comes first.

One big task this time of year is raking the leaves. I raked some onto layers of watered down newspaper and topped them with brown paper bags held down with fallen tree branches. [Photo below] This organic material will start to decompose... In early spring, I will come back here and make another "lasagna" garden, hoping to have found a more sunny spot for future tomatoes and cucumbers!

Even though he is less than 3 weeks out from his total knee replacement, Mr. Pear is not one to rest (sadly! it is a bit worrisome, and he is not feeling well this evening!). Here he finishes up some bags of leaves to be put on the curb for the pick-up tomorrow.

I often bake something on Sunday. Today, I found a can of pumpkin (supposedly there is a shortage of canned pumpkin?). Should I make pumpkin bread or this delicious soup ( or just relax and knit for awhile? There are some wonderful shows on PBS tonight!).

The recipe is from my friend, Cheryl.

Spiced Pumpkin Soup
Ingredients:
1 tablespoon butter

1 cup onion, chopped

3 tablespoons whole wheat flour

1/2 teaspoon curry powder

1/4 teaspoon cumin

1/4 teaspoon ground nutmeg

2 garlic cloves, crushed

1 cup peeled and cubed sweet potato

1/4 teaspoon salt

2,14 oz. cans of low sodium chicken broth

1 15 oz. can of pumpkin

1 cup 1% milk

1 tablespoon fresh lime juice

Directions

1. Melt butter in a Dutch oven or large suacepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and saute for 1 minute.

2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.

3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.

4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through. 5. Remove from heat and add lime juice. Serves 6.