Week 112: Bountiful Harvest
With the beautiful weather last Sunday, I was able to do the final harvest in my backyard garden. The zucchini were long gone, a few red peppers remained but we happily picked one last bowl of cherry tomatoes. A large bowl of green tomatoes are currently sitting on my counter taunting me ....I love to treat myself to fried green tomatoes when we travel south but have never tried to make them at home. If anyone has a fried green tomato recipe they'd like to share with me, it'd be much appreciated!!
The largest crop this season was my butternut squash...we harvested twenty-three squash off ONE vine. The vines literally took over the garden, they were hanging off my tomato plants, drowned out my zucchini and even pushed through the fencing and starting crawling through my grass. This week I'm happy to share my bounty with you in this week's soup 🙂.
On the menu for MONDAY, NOVEMBER 4th is ROSEMARY AND BUTTERNUT SQUASH CHICKEN SOUP with ROSEMARY OLIVE BREAD. This soup is perfect for an evening in fall...it's chicken soup filled with the delicious combo of butternut squash and rosemary, noodles large enough to slurp and topped with lemon zest and thyme to add freshness. The soup begins with sauteing ground chicken with fresh rosemary in a little bit of butter in the pot. Once the chicken is browned, the butternut squash straight from my garden, sliced celery and leeks are dropped in along with a little celery seed and fresh thyme. Once softened, homemade chicken stock and campanelle (cone-shaped pasta) are added and brought to a boil. Once the noodles are cooked, the soup is garnished with a dollop of sour cream, lemon zest and fresh thyme. The natural bread companion this week is my Rosemary Olive Bread. A crusty, round loaf of bread filled with little bites of fresh rosemary and salty olives will taste perfect alongside this soup.
On the menu for dessert is WHITE CHOCOLATE SNICKERDOODLE BLONDIES. Chewy, rich, and flavorful blondies are an indulgent dessert that are hard to resist! These blondies are like no other. They’re sort of like a cake and sort of like a blondie. Smack dab in the middle of those two heavenly dessert categories. The edges are chewy and the centers are soft. The white chocolate chips are aplenty and the sticky cinnamon-sugar swirl will make you crave more! - Jenny from Jenny Sue Delights