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bridging the seasons

Mid-February, and we're down to just five butternut squashes left out of the summer's crop. I made the sixth-from-last into soup for Friday's supper.

butternut squash, halved and seeded

making squash soup: first steps

I'm pretty happy with how many we grew this year. I neither weighed nor counted, but it was a fair number; we're maybe not eating one every day or even every week, but up to this point we haven't felt any lack. We certainly haven't felt the need to buy squash!

I'm thinking about it because it's almost time to start the first seeds for this year's garden. It's hard to imagine, looking out at our tundra-like yard (not much snow this year but historically cold weather for the last few days) that in a few months the squash and corn and everything else will be green and growing like crazy.

a jungle of squash vines and corn stalks

where the squash came from

2016 is going to be our best gardening year yet! On that note, I'd better think about where we're going to store the squashes this year; Leah wasn't too happy with the box in the upstairs hallway this winter...

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