Healthy & Seasonal!

For Northern Hemisphere Inhabitants, think all-things-fresh out of the garden. If you don’t have one, but want one now, why not buy grown and ready plants from your local nursery? If you don’t have a plot of dirt, use pots placed on a sunny window sill. Try tomatoes in a dozen different varieties, zucchini – squash and blossom, greens, peppers, cucumbers and green beans…avoid contaminating your food with pesticides and synthetic fertilizers. Good compost and manual removal of pests ensures clean food from garden to table!

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Season’s Recipe:

Squash Blossom Fondue

When your squash plants start budding flowers, clip a few. Cut the blossom at the base, blow off bugs and dirt (if any). They are rarely too dusty, but if they are, give them a gentle rinse under running water.
1. Place you blossoms on a lightly-buttered (or oiled) ceramic dish.
2. Arrange a modest amount of your favorite mild cheese(s) inside and over the blossom. Salt is optional, depending on the flavor of the cheese(s).
3. Add just a little more butter in tiny chunks (optional).
4. Sprinkle a light layer of bread crumbs over everything.
5. Bake at 350 degree F oven (or toaster over) for 10-12 minutes to melt the cheese.
6. Remove from the heat and eat immediately. Try a cheesy blossom over some French bread and enjoy heaven on earth!

Southern Hemisphere Inhabitants ~ July is the middle of winter, but the root veggies are ready for harvest: beets, carrots, celeriac, parsnip, rutabaga (Swede), turnips, radish, etc. Other delights include butternut squash, peas, spinach, chicory, broccoli, Brussels sprouts, Chinese cabbage, kale and the long harvest greens like chard.

Season’s Recipe:

Maple-Sweet Butternut Squash and Pecan Bisque, serves 8

Amount Measure Ingredient
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3 cups peeled and med. diced butternut squash
1 cup chopped celery
1 cup chopped yellow onion
1 clove garlic
2 tablespoons lightly roasted pecan
4 tablespoons pure maple syrup
3 tablespoons light olive oil
4 cups vegetable broth or water
2 cups fresh, unfiltered apple cider
one fourth teaspoon nutmeg
salt and pepper -- to taste

1. Toss the squash, celery, onion and garlic in the oil and spread over a cookie pan. Oven roast for 45 minutes at 390 degrees F (reduce roasting time by 20 minutes if using a convection oven).
2. Place the roasted ingredients in a soup pot and add the remaining ingredients. Bring to a boil and reduce to a simmer, skimming any froth off the top with a ladle. Discard the froth.
3. Simmer for 30 minutes and remove from the heat.
4. Allow the soup to cool a bit, transfer to a blender, and puree to a smooth consistency.
5. Adjust the seasoning with salt and pepper, as desired. Enjoy!
Nutritional Facts per 1 cup serving: 145 Calories, 1g protein, 22g carbohydrate, 6g fat

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