The Greenhouse Today

The last day of April has finally arrived and my greenhouse is growing! The poblano peppers finally started to pop their heads as did the heirloom tomatoes! These are the last seedlings to emerge. I wanted you to see what things look like today…we are a short distance away from these guys going into the ground. In a couple of days I will be leaving the door to the greenhouse open at night to acclimate the plants to the cooler evening temperatures.

Left side of the greenhouse

Right side of the greenhouse

The potato pots have had additional soil added to them and I will be adding more again. The greens need to remain above the soil so the plants stay healthy.

Potatoes

Acorn squash and cucumbers

Corn

Green beans

Peas

Tuscan melons

Zucchini and wax beans

What are you doing for your garden this year? Let me know!

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Sweet Acorn Squash

I love acorn squash! And, I have converted non acorn squash eaters into acorn squash lovers with this easy recipe! One acorn squash makes 2 servings. The recipe is for two servings. Cooking time is one hour.

Ingredients
1 acorn squash
butter
brown sugar or real maple syrup

Preheat the oven to 350 degrees. Wash and dry the acorn squash. Cut it in half.

Cut the acorn squash in half

Scoop out the seeds and rinse them, the dry them on a paper towel.

Squash with the seeds removed

You can plant these in your vegetable garden!

Save the seeds for the garden!

Take a cookie sheet and line it with aluminum foil. Grease the foil with butter. Lay the acorn squash cut side down

Butter your pan and lay the squash face down on the buttered foil

and bake for 30 minutes. At the 30 minute mark, remove the pan from the oven. Turn the acorn squash over so that the bowl in the squash is right side up. To the bowl add 2 TBS. of butter and a couple of spoonfuls of brown sugar or maple syrup. If using maple syrup, fill the bowl about 1/2 way with syrup.

Butter and maple syrup added

Place the pan back into the oven and continue baking for another 30 minutes.

Acorn squash is ready!

You can serve this with a number of dishes, but I really like this with my rotisserie ham!

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Coming soon…

I wanted to get your mouths watering, so here is what is to come starting today and going through Monday!

Tonight – A spicy, flaky fish recipe, with a jasmine rice and steamed broccoli

Christmas Eve – Maple glazed smoked ham, sweet acorn squash and cheesy au gratin potatoes

Christmas Day – Barb’s famous Mac ‘n Cheese with ham

Monday – Sopa de Pedos, or “Fart Soup” – this is a bean soup made with the leftover ham and the bone of course!

Comfort food just perfect for the holidays! What are you cooking up?

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