After weeks of cold, blustery rain, we’re enjoying several days of warm, sunny, DRY weather, just what the orchard doctor ordered. We planted 14 blackberries, three plums, and two peaches yesterday, and we’re hoping to get even more trees in the ground today.
Also: our approach to orcharding, using a flared auger, designing the drip system, designing the deer fence, hitting a water line, planting strawberries, and pumpkin soup.
Listen – 20:51
Petals from the Past – our source for almost all our fruit trees
Irrigation Mart – our source for drip irrigation supplies
Here’s Amanda’s recipe for pumpkin soup. Thick, savory, and yummy! Makes a great main course with some kind of bread on the side.
Mediterranean Style Pumpkin Soup
Amanda Borden
Adapted from Grouprecipes.com
Ingredients:
12 cups fresh pumpkin, pureed
1½ cup chopped scallions
1 ½ red onion, chopped
6 tablespoons olive oil
7 ½ – 8 cups chicken or vegetable broth
½ cup broth from the cooked pumpkin & roasted peppers [optional]
2 ½ cups vegetable broth
1 6 oz. can tomato paste
2 roasted red bell peppers
2 cups fresh seasonal vegetables, pre-cooked (e.g., collards, broccoli, green beans, black eyed peas, etc.)
2 cloves garlic, finely chopped (or 4 teaspoons minced garlic)
1 ½ teaspoon cumin
1 pint Half & Half
Fresh ground black pepper, to taste
In a large Dutch oven, sauté the scallions and red onion in some of the olive oil. Reduce heat to low setting, add the remaining ingredients, and cook for approximately 30-40 minutes. Makes 7-8 quarts.
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