Garden & Landscaping Preparations

It’s almost time to begin sowing those seeds, ladies! Weeks before the planting season, I request my favorite seed catalogue from “Gurney’s” and pore over it as some women do shoe advertisements.

Visions of green beans, spinach and tomatoes are dancing in my head.

I even make an excel spreadsheet of what I hope to buy, determine the planting date, harvest date and if it’s better to buy the full plant or the seeds.
It gets pretty technical, but I love a good excel spreadsheet-reminds me of my accounting days….awe…

I narrow down my needs vs. wants using a system of highlighting, page marking and price comparison shopping. Tomatoes are the most difficult thing for me to narrow down. I could plant every variety that Oklahoma allows and still not have enough.

The tabs at the top are rearranged and my poor Biceps has to hear about the latest string bean that sounds interesting over and over.

This year, I’m going to plant a cover crop. I thought I would use a winter rye-but have decided to go with a clover. A cover crop is helpful to prevent erosion over the winter/spring season and also provides green manure for next year’s garden.

Also, this year we are going to finally landscape the naked front of our house. I would love to have an almond tree, several types of grasses, lavender, and two large oak trees out front.

It would look something like this if a second grader got ahold of markers and my computer screen.
Now, to just get Biceps on board with all of this. I think a romantic dinner, a massage and a discussion of seedlings, plants and trees are in his future….

Butternut Squash-Humor & Soup Recipe

My mother-in-law and I love vegetables for two reasons:
1) The humorous possibilities once they are dressed up and you make them say funny things and,
2) Of course, for their edibility.

We’ll start with the humor and end with a recipe.

I’ve received a picture from her of a “sexy carrot” lounging by the pool, a tomato face that would put Mr. Potato Head to shame, and this…

This is a little something from her and her garden that she sent me awhile back, with the caption, “I don’t know…it was crawling in the garden.”

Therefore, it was no surprise when she received the following from me…

“It seems that Marge never really lost that baby weight.”

And this…

“Seriously, all I did was cut out carbs. Think about it, we are starches.”

And finally this.

“Jim?”

Produce humor. Cracks me up every time.

Now, for the Butternut Squash Soup Recipe. This is my recipe, but it’s also based on one that I found in my P90x cookbook (thanks, P90X), along with a few changes that I came across to make it even yummier. Enjoy!

Butternut Squash Soup

3 Tbsp Minced Shallot; Minced
2 cloves Pressed Garlic
6 cups Butternut Squash
2 cups Low-Sodium Chicken Broth
3 Tbsp Water

Peel, seed and cut the butternut squash up into 1″ chunks.

Using a non-stick saucepan, combine the shallot, garlic and water, cooking over low heat until translucent.

Using a large pot, add the squash and chicken broth, and simmer until the squash is soft. It usually takes 20-30 minutes.

Transfer to a blender or food processor and puree.

Return the soup to the pan and place over medium heat until heated through. Serve.

You will love this, guaranteed. It has been “Bicep’s Approved”.