Tag Archives: recipe

Butternut Squash Browns

4 Nov

I have been swimming in squash, so I’ve been trying some new recipes.

This one made the cut for being blog-worthy.

Butternut Squash Browns.

Peel and grate a butternut squash.  I promise this is the hardest part.

I ended up with 7 cups of grated squash.  Add 4 large eggs, 1/2 cup flour, and 1/2 cup parmesan cheese.

Fry in a cast-iron skillet in a bit of oil.  I’m from Iowa, so I used corn oil.  Cook them on a medium heat turning several times to make sure they get cooked all the way through.

That’s it!  Enjoy.

There may be more squash and pumpkin recipes coming soon.

End of the Season

25 Oct

We’ve truly come to the end of the garden season.  Let’s face it, I abandoned my garden somewhere between the derecho, the eye injury, going back to work and the drought.  But I did go check things out last weekend because I knew I still had a few things to harvest.  I’m really glad I did that on Saturday before our snow.  Especially since we’ve been cold and wet and rainy and windy and snowy and dreary and foggy for the last week.

Despite all the challenges of this growing season, there were tons of pumpkins and squash.  I didn’t even come close to picking them all.

I see that next year’s milkweeds are getting planted (with the wind we’ve had they might be miles away from my farm by now).

I did find three bell peppers that were ready and hadn’t been damaged by our recent cool nights.  There were tons of habanero peppers.

I also picked a couple luffa gourds.  I’ll come back for the rest when they finish drying.

Hopefully, the wind will go down and I’ll get a decent day to pull out the tomato cages and finish cleaning up a bit.


When I came back home, Sky was waiting for me.  That’s his usual–stand on the deck and loudly greeting me. When I was picking the last of the garden last week, I found lots of peppers.

Anaheim chili pepper

I brought them home.

I decided to try making homemade chili powder.  I used all the Anaheim chilis, jalapeños, and bell peppers.  I only used two of the habaneros because they are soooo hot.  I even took the seeds out of them.

I put them in the dehydrator.

Once they were crispy dry, I put them through the coffee grinder.  Then I added some spices.

The ratio I used is

  • 1/8 cup powdered peppers
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp onion powder
  • 1/2 tsp. oregano
  • 1 tsp. cumin

Now I have homemade chili powder!

I decided to try it out.

I used it in a Tex-Mex casserole.

I must say, it is hot!  Maybe should have only used one habanero.

Soup Season

22 Sep

Today is the first day of fall, and that means soup season.  I love soup season!  As far as I’m concerned, you can’t have enough good soup recipes.

My first new soup of the season is Creamy Vegetable Soup.

In a large saucepan combine the following and simmer in a box of vegetable stock till the vegetables are just about tender.

  • 1/2 cup diced celery
  • 1/2 cup sliced carrot
  • 1/2 cup diced onion
  • 1 cup chopped broccoli
  • 1 cup chopped cauliflower
  • 2 cups cubed potatoes
  • 2 cups corn
  • 2 cloves garlic
  • dash of pepper
  • 2 Tbsp. bacon bits (imitation for vegetarian, or real bacon or diced ham)

When the vegetables are almost done, add cheese if you want.  I used Velveeta because it melts so well.  You can use cheddar.  Lower the heat and continue to simmer while making the white sauce.

In a medium saucepan, melt 3 Tbsp. butter or margarine.  Add 3 Tbsp. of flour and mix.  When all the flour has been wetted, add 2 cups milk.  Whisk to get it mixed thoroughly.  Stir constantly over a med.-high heat until it is thick and bubbly.  Add it to the vegetables.  Stir thoroughly and it is ready to serve.

It turned out delicious!  Happy fall!