End of Growing Season

I have now been a Master Gardener for over one year and I believe my gardens and landscape show some improvement!  My husband is now in the middle of his Master Gardener Course and will be done before the next growing season.  Can you imagine how much more we will grow by this time next year?  What an ideal place for Intuitive Value to flourish!

The Cleome is self-seeding and very showy late in the season!

New Perennial and Native Plant Garden - Cleome, Blue Flax, Spider Wort, Old Iris, Lambs Ear

New Perennial and Native Plant Garden - Yuccas on the upper left, Cleome, Blue Flax, Spider Wort, Old Iris', Lambs Ear, Shasta Daisies.  The sloped area between the new garden and the street is mostly weeds but is slowly changing to selected weeds and native plants.  All excess Day Lilies, Old Iris', and soon-to-be-seeded Milk Weed go in this area.

New Hammock Area under the Redbud Trees we started from 6" saplings many years ago.  Location is in view of new perennial/native plant garden.  More work will be done in this area adding shade plants and comfort features next year.

New Fruit Trees planted last spring; 2 cherries and 2 pears.  The yard is edged in Stella D'Oro Lilies and Liriope.   

New sidewalk with newly transplanted Liriope along the grass edge.  The area between the sidewalk and the patio on the left is in process of burying a water line to the gardens and will also eventually have garden boxes built all along that side.

View of Back Yard taken from Carport

Most of the vegetable gardens have been cleaned up after a highly productive growing season!  Remaining for several more weeks are Kale, Swiss Chard, Peppers and the Marigold & Zinnia flowers.  Likely to go after the first freeze (about Oct 15th) is the Basil, Rosemary, and Tomatoes.  The Butternut Squash had just been harvested with 35 picked and stored in the basement.  The red container was not successful in growing exotic pumpkins this year for the first time.  I got three little pumpkins only.  It was an experiment using a new-to-me dirt medium known as "gin-trash."  It came from SE Missouri along the Mississippi River where cotton is grown.  It was given to me by someone whose husband hauls the stuff in his truck as part of his living.  This product is a by-product of the industry and includes what is left from the cleaning process after cotton goes through the gin machine. 

From my limited experience with gin trash, I cannot recommend it, as it packs hard and dries out easy.  I will throw it all out in the ditch and hope it will be useful for the weeds or native plants.

Silver Lace Vine growing over the Steps Arbor which is in between our lower driveway and the gardens in the backyard.  This is the 3rd year for this perennial vine that is highly scented and beautiful in late summer/fall.

Backyard view from the bottom of the Steps Arbor.  The curved wall on the left is our compost bin which drops down about 7' and is accessible from the bottom of the first tiered garden.  Easy to dump scraps from the bottom of the steps.

Backyard view from deck shows new gate which leads to burn area surrounded by Russian Olive bushes in a graveled steep slope.  Much of the Liriope around the oak tree needs to be transplanted.  Much of it will go around the hammock and new fruit trees eventually.

New Tropical Cannas just below the carport.  Needs to be dug up each fall and next year will likely be in another location; maybe the soon-to-be-built flower boxes along the new sidewalk in the backyard.  Lots of perennial mint on the left and exotic lilies and hollyhocks on the right.

View of terraced gardens from lower end of backyard near the shed.  House and driveway are in upper left corner.  Cut Flower garden is in lower right corner.

Cut Flowers - Zinnias with a background of Wild Poke Weed.

Cut Flowers - Zinnias!

Cut Flowers - Zinnias come on mid-summer and last long into the fall.  So many colors and variations!

Mailbox Area next to driveway has one Zinnia plant that has been especially beautiful this year.  The Calla lilies behind it are done blooming in July but the foliage is still lovely.  Up front are various succulents and Sedums in with an evergreen.  The yellow plant is a Lantana which did very well as a new annual this season.

Newly transplanted succulents below the mailbox.  They had been in pots under the front window all season and now have a permanent home.

This Sedum is very old and has been divided several times.  Wonderful fall color!

Front Yard View shows Ornamental Sweet Potato Vines in two colors.  They have overgrown the purple and yellow Petunias that shared the same bed.  

Front Patio has 3rd-year Creeping Thyme perennial growing short and tight between the dry-set bricks.  Started with a teaspoon of seed and now seeds itself.  Highly scented thyme is very durable to step on and the purple flowers are lovely in the early summer.

This old stump is covered in Castor Bean Vine and English Ivy with Blackberry Iris' around the base.

Castor Bean blooms in the fall and the seeds are harvested and replanted next summer.

Mums came back from last year.  Sometimes they do and sometimes they don't and I replant with new colors.

Behind the Bluebird House is a group of Blackberry Lilies after they went to seed.  The neighbor's cat got in the habit of climbing the fence and jumping onto the bluebird house to disturb the baby bluebirds.  We usually have 4 broods each year and enjoy watching them very much.  I solved the cat problem by nailing a coiled barb-wire along the top of the fence and also used it for vine climbing.  I planted a new Clematis perennial and a Mandevilla annual.

The Cactus Garden in front of the fence now includes several other succulent plants which will come back every year.   The Marigolds just add some color this time of year.

Blackberry Lilies gone to seed - that's why they have that name!

Blackberry Lilies mid-summer blooms -  Native Missouri Plant comes back every year!

Butternut Squash Soup

Menu
Butternut Squash Soup with Pumpkin Seed Garnish
Ciabatta Bread with Butter
Mixed Spring Green Salad with Homegrown Red Peppers and Cherry Tomatoes
Peach White Balsamic Vinegar and Persian Lime EVOO
Pinot Grigio Wine

It has been a bountiful growing season with 35 Butternut Squash harvested from my garden!  I planted plenty because it is the best and longest keeping of the winter squash.  I'm hoping to keep them in my cool basement until the end of December.  We will be eating LOTS of Butternut Squash Soup between now and the end of the year.  I have at least six variations.  The thing about butternut squash is that it has a wonderful consistency when pureed and can take on so many different spices and combines well with other foods that are added.  There's likely at least one you will like and maybe try them all if you have as many squash as I do!  

I will start with the most common and basic soup with all the steps to prepare.  Then I will show five variations that have basically the same procedure only some ingredient changes.  All of the recipes have the butternut squash prepared ahead.  

This is how I roast one or two butternut squash:

Preheat oven to 350 degrees. Wash and cut in half lengthwise, removing the woody stem.  Scoop out the seed with membrane and discard.  Place each half on foil large enough to seal well.  Sprinkle cut side with ground nutmeg and dot with about a tablespoon of butter.  Seal in foil and place on cookie sheet.  Cook in preheated oven for about an hour for medium size or 1 1/2 hours for large butternut squash or more than one on a cookie sheet.  Test for doneness by fork tenderness.  Then check again by opening foil and looking at bottom.  Should be brown where it rests on cookie sheet; not black.

With the foil opened, let cool enough to touch.  Cut lengths up into 4-5 pieces so you can peel them.  Place in bowl and used potato masher until large chunks are gone; can still be lumpy.  Use measured amount in recipe and rest can keep in refrigerator up to a week.  What doesn't get used, put in 2-cup freezer containers and freeze for up to a year.  Most of these recipes call for 2-cup portions of the roasted cooked squash so you can cook up fresh!  Try doubling the recipes and freezing the prepared soup to re-heat as needed.  

Butternut Squash Soup (serves 4)

Ingredients:

2 tablespoons butter

1 small onion, chopped

1 2-inch piece fresh ginger, peeled and chopped

2 cloves garlic, chopped

2 cups roasted squash, mashed

1/4 cup orange juice

salt and pepper to taste

3-4 cups water or broth (amount depends on how thick you prefer - can add more later after pureed)

dash ground nutmeg

pumpkin seeds and/or sour cream to garnish

Saute:

onion in butter about 2 minutes over medium heat

Add:

ginger, garlic, squash

Cook, stirring occasionally until fragrant about 6-8 minutes

Stir in:

water or broth, bring to boil, reduce heat, simmer 10-20 minutes

Puree soup in 2 batches in blender or food processor adding orange juice and 1/2 teaspoon salt (or to taste)

Serve hot with fresh ground pepper.

Garnish with roasted pumpkin seeds and/or sour cream

                                                           Butternut Squash Soup 

Below are 5 Variations of Butternut Squash Soup 

1.  Apple-Butternut Squash -  Southwestern flavor

2.  Sweet Potato and Butternut Squash - Mild fresh flavor with added sweet potato

3.  Corn and Butternut Squash Chowder - Hardy and rich comfort food

4.  Butternut Bisque - Creamy with a a hint  of pumpkin pie spice

5.  Curried Butternut Squash - Coconut milk and palm sugar give an exotic Indian flavor

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Apple-Butternut Squash Soup (serves 6) 

Ingredients:

2 tablespoons butter

1 medium onion, chopped

2 cups roasted squash, mashed

4 apples, peeled, cored, diced 

1teaspoon coarse salt

1 1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

1/4 teaspoon fresh ground black pepper

2 cups broth + 2 1/2 cups water (amount depends on how thick you prefer - can add more later after pureed)

1 apple diced to garnish

Saute:

onion in butter about 2 minutes over medium heat

Add:

squash, apples, salt cumin, coriander,ginger, cayenne, black pepper

Cook, stirring occasionally until fragrant about 6-8 minutes

Stir in:

water and broth, bring to boil, reduce heat, simmer 30 minutes or until apples are very soft

Puree soup in 2 batches in blender or food processor.  Return to saucepan heat over low, thinning with water if needed.

Garnish with diced apples

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Sweet Potato and Butternut Squash Soup (serves 6)

Ingredients:

2 tablespoons butter

1 medium onion, chopped

1 orange - use vegetable peeler to remove zest in long strips

3 thin slices fresh ginger, peeled

2 teaspoons coriander seeds

10 whole peppercorns

pinch cayenne pepper

2 cups roasted squash, mashed

1 cup sweet potato, cooked and mashed

6 cups broth (amount depends on how thick you prefer - can add more later after pureed)

Saute:

onion and cayenne in butter about 4 minutes over medium heat

Add:

bouquet garni which includes orange zest, ginger, coriander, and peppercorns in tied cheesecloth

Cook, stirring occasionally until fragrant about 2 minutes more

Stir in:

broth, bring to boil 

Add:

sweet potato, squash, return to simmer partially covered for 15 minutes; cool slightly, remove bouquet garni

Puree soup in 2 batches in blender or food processor then cook over medium heat to just reheat.

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Corn and Butternut Squash Chowder (serves 4)
Ingredients:
2 tablespoons vegetable oil

1 medium onion, chopped

5 cups roasted squash, mashed

1-10 ounce package frozen corn, thawed

salt and pepper

1 1/2 teaspoon curry powder

3-4 cups broth (amount depends on how thick you prefer - can add more later after pureed)

1/2 cup heavy cream

Saute:

onion in butter about 2 minutes over medium heat

Add:

squash; cook about 4 minutes

Stir in:

corn and curry powder; cook until fragrant about 2 minutes; season to taste with salt and pepper

Add:
broth and simmer 5 minutes

Puree soup in 2 batches in blender or food processor.  Return to saucepan, stir in cream, heat over medium-low, thinning with water if needed.  Do not boil.

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Butternut Bisque (serves 12)

Ingredients:

3 tablespoons butter

1 medium onion, chopped
2 cloves garlic, sliced
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon (for variety, try ground nutmeg or cloves instead)
1/8 to 1/4 teaspoon cayenne pepper

2 cups roasted squash, mashed
coarse salt

1 1/2 to 2 cups broth  (amount depends on how thick you prefer, can add more later after pureed)
1 cup half and half

1 tablespoon fresh lemon juice

Saute:

onion, garlic, thyme, cinnamon, and cayenne in butter about 5-7 minutes over medium heat until onion is softened

Add:
squash, broth, half and half

Simmer 5 minutes, stirring occasionally

Puree soup in 2 batches in blender or food processor.  Return to saucepan heat over low, thinning with water if needed.  Stir in lemon juice, season with salt.

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Curried Butternut Squash Soup (serves 8)

Ingredients:

1/4 cup olive oil

1 cup diced shallots
3 cloves garlic
1/4 cup fresh ginger, peeled and minced
4 bay leaves
1/2 tablespoon crushed red pepper flakes

2 cups roasted squash, mashed

1 1/3 teaspoons coarse salt
1 teaspoon curry powder

2 cups broth (can add water later after pureed, if a thinner consistency is wanted)

1  1-inch chunk palm sugar (Asian grocery)
1 15-ounce can low fat coconut milk

Saute:

shallots in hot oil about 2 minutes stirring over medium heat

Add:

garlic; continue to stir, add ginger; cook stirring occasionally until shallots are soft, about 3 minutes

Add:
bay leaves and red pepper; continue cooking 1 minute more

Stir in:
squash, salt, curry powder; cook 10 minute

Add:
broth and raise heat to medium-high, cover, bring to boil, immediately lower heat, simmer 5 minutes

Add:
palm sugar and cook 5 minutes, add coconut milk and cook 10 minutes; remove bay leaves

Puree soup in 2 batches in blender or food processor.  Return to saucepan heat over low, thinning with water if needed. Serve immediately.

Settlers Village Service Project

The first weekend after Labor Day is the time for the annual Harvest Festival in Wheatland, Missouri. It takes place on the town square where a collection of authentic log buildings were reassembled from Hickory County and surroundings areas.  Settlers Village began to take shape between 1992 and 1995 with a collection of 13 buildings.  A group of volunteers and the Hickory County Economic Development Council, Inc., a not-for-profit organization, made this vision come to life as a reconstructed 1800's village.  It now stands as a proud representative of our local and national heritage. We can see the spirit of our rural ancestors in the workmanship and appreciate the challenge of using simple tools to create these buildings.

Today, Settlers Village stands as a place where we can reflect on the indomitable spirit of those who came here before us in a simpler time.  Hopefully, we can be inspired to have the same spirit to face challenges in a modern world.

The spirit of working together continues as the Hickory County Master Gardeners include the landscaping of the Settlers Village as one of their Service Projects.  By creating a supportive environment of beauty and simple natural elements of plant life, the Hickory County Master Gardener volunteers are responsible for keeping the Settlers Village alive during growing season.

Most of the plants are chosen for a late summer and fall bloom time so as to greet the largest number of public viewers during the Harvest Festival.  My husband, Keith, is currently taking the Master Gardener Course online and will be a full member soon.  He has helped in many ways since I became a member in the spring of 2012.  Together we will serve Hickory County and enjoy the camaraderie of other gardeners.  Gardening is what we do best together and it has enriched our lives for over 40 years.  We have much to give in experience, knowledge, and work.  Most of all...we are growing too!

The visitor to Settlers Village has the opportunity to experience a bygone era in rural living and hopefully come away with an appreciation of how far we have come.  The hope and renewal of lovely gardens and landscape show that we can be uplifted with the seasonal changes - something we will always share with those who came before us.  At Settlers Village, Hickory County Master Gardeners hope to keep alive the balance of old with new.

Large Crepe Myrtle are quite the show with their bright magenta blossoms in late summer to fall.

A lovely stroll through the Herb Gardens

Here is the Before photo soon to have the first of two separate natural cedar split rail corner fences in a decorative laid-down position to accommodate cascading roses that will be planted soon.

Here is the After photo; one finished Rose Fence ready to be planted.

Keith purchased the precut natural cedar posts and split rails that are already notched and ready to assemble from Menard's in Osage Beach.  The job took less than two hours for two structures.

Keith drills 1/2" holes at the bottom of each rail to be secured into the ground with re bar.

One long nail secures the rail in to the post for stability especially since a laid-down look was wanted.

The cedar Rose Fences are now complete and ready to be planted with cascading rose plants soon.  The cedar will age naturally and blend in with the old-style of the log structures.

Blanket flowers are so beautiful in summer and fall returning every year.

Hibiscus are planted in with purple Butterfly Bush for a striking cool color display under the Settlers Village sign.

Dinner-plate size Hibiscus are at their peak at Harvest Festival time.

Knock-Out Roses bloom most of the season and are very hardy and easy to grow.

Sedum is turning to fall colors and attracting butterflies and bees.

Yoga on the Trail - Ozark Greenways

It was a beautiful Saturday morning early in September where some of my favorite things all came together - Yoga, Bicycling, Kayaking, and Water.  The event was the 5th annual fundraiser Yoga on the Trail in celebration of International Yoga Day.  

Beti in Tree Pose

The event was to support the Greenways www.ozarkgreenways.org. The location was the historic James River Bridge on Galloway Creek Trail south of Springfield, Missouri.  Sponsors were Larson Law, DynamicBody, The BodySmith, and Sun Stone Yoga.

The Old Iron Bridge

Ozark Greenways is basically in Springfield, Missouri but now includes the recently completed Frisco Highline Trail which is 35 miles connecting Springfield to Bolivar which begins 30 miles from my home. 

                                                     

The serene James River is gently stirred by the first of many kayaks approaching the bridge

Kayaker

 One of several Yoga Instructors

I was one of the first to arrive as I had a long way to travel from home and wanted to be sure to find this remote location.  A couple of the instructors were setting up and I helped them clean off the concrete.  As the participants arrived, I got to meet some very friendly people.

The camaraderie was uplifting!  

Child Pose

Modified Plank Pose

There's always room for cyclists!  It was fun to watch and hear them whoosh by while doing yoga.

This awesome chalk drawing of Positive Symbols was on the bridge before anyone arrived and must have been done the night before.  No one knows who did it.  What a beautiful gesture!  It was one of those days.  I hope to come back year after year!