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Here we are at the last day of February. Daylight savings time will be here in less than two weeks. The Boyle County Farmer’s Market will be opening in six weeks, so mark your calendars.
Our daffodils have been in full bloom for several days. They have been frozen solid, snowed on and happily waving in 60-plus degree breezes. Their endurance is amazing.
Spring-like weather this past week allowed Barrie to get the gardens plowed. He still has to wait for the soil to dry a little more before he can disk them.
Be that as it may, I don’t think winter is finished with us yet. There are still many weeks ahead with the possibility of freezing, icy weather.
I love to smell the freshly turned earth, which is second only to holding it in my hands and crumbling it through my fingers. I guess you could say that I still like to play in the dirt.
Our living, breathing earth is such a miracle. Planting a seed, watching it grow then enjoying its fruits is one of life’s pleasures. Tending the earth is an honor.
I have been catching up on magazines and books that have been waiting for attention.
The October 2011 issue of Southern Living was full of great recipes. One in particular, Butternut Squash Spoon Bread, piqued my interest. We love winter squash so anytime I come across something new and interesting, it begs to be tested.
As I had a slow cooker of beef stew simmering away, this recipe was the perfect accompaniment. Many of you may have already clipped this recipe out. For those of you who may have missed it or looked over it, please give it a try. You won’t be disappointed. It is delicious.
Butternut Squash Spoon Bread
2 cups buttermilk
4 large eggs, separated
2 cups pureed butternut squash
1⁄3 cup freshly grated Parmesan cheese
1 cup stone-ground white cornmeal
1 teapsoon baking powder
1 teaspoon chopped fresh rosemary
½ teaspoon baking powder
½ teaspoon salt
