June 26, 2024

Sliced yellow squash with a bouquet garni of freshly snipped parsley, sage and thyme

Remaining yr was disappointing. My yellow squash limped together with just a few blossoms after which fizzled! Nonetheless on the planet of gardening, everybody is aware of that remaining yr’s failures can merely get modified with attractive success inside the brand new yr. Hopefully, this {{photograph}} reveals my sentiments relating to the crop of yellow squash popping out of my yard over the sooner two weeks. It impressed me to hunt for the proper yellow squash soup recipe seasoned with newest herbs from my yard. 

No shock, then, that I landed on a recipe from the queen of favor, Paul Deen. Her recipe often known as for 1 pound of yellow crookneck squash, nonetheless with fairly larger than that quantity able to be harvested, I used to be motivated to double it and share with household and mates.

My tiny 4” yellow squash plant went into the yard all through the last word of April. It’s now over three ft tall and three ft monumental and has supplied me with over a dozen completely shaped yellow squash, up to now. Relying on how for for for much longer it produces, I’m planning on sharing only some recipes in early July from our grasp gardener cookbook, ‘A Yr On The Plate’. 

As often known as for in Paula’s recipe, I added a bouquet garni made with a sprig every of thyme, parsley and sage from my yard. For a vibrant garnish, freshly snipped blue borage blossoms added a contact of texture and curiosity. The soup was a extraordinarily satisfying accompaniment to beef quesadillas topped with smashed avocado and snappy salsa. Ymmm!

Yellow Summer time season season Squash Soup with Sage and Thyme

Linda Alexander, Dallas County Grasp Gardener Class of 2008