This is a journal of my vegetable gardens. Skippy was my first dog and he thought the garden was his, even though I did all the work. Now Suzie and Charley follow in his footsteps. We're located near Boston (USDA zone 6A). I have a community plot, a backyard vegetable garden, fruit trees, berry bushes, chickens, and bees. I use sustainable organic methods and do my best to grow all of my family's vegetables myself.

Monday, November 02, 2009

beets and squash for dinner

borscht cooking borscht serving

I started with the first recipe contributed on my beet post: borscht. Never having made borscht before, I was surprised by the combination beets, celery, garlic, carrots and dill. I even found a last sprig of dill in the garden. It was easy to make. And tasted great.

While I was cooking, I made my favorite squash recipe from the first garden Butternut I've used this season.

Carys' Boscht Recipe:
"I make borscht with cubed beets, carrots, sliced celery, garlic, lots of dill (seed and weed), salt, pepper. You can add cabbage if you like, but I don't. Simmer just until everything is tender. Don't overcook, because it makes the colour less pretty and the flavour less vivid. Serve hot or cold. You can add a spoonful of sourcream or yogurt if desired, and a snip of fresh dill." (Thanks Carys!)

My Squash Recipe:
Peel and cube half a Butternut squash. Bake squash and a sweet potato at 400*F til tender (about 40 min for squash, 20 min for sweet potato). Peel sweet potato. Puree baked sweet potato and squash together with butter and salt.

baking squash
© Skippy's Vegetable Garden

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Anonymous Master's Cottage Gardener said...

#1 - very interesting recipe indeed! Looking forward to trying it out myself.

November 02, 2009 11:06 AM

Blogger pjkobulnicky said...

The addition of cabbage usually makes borsch, Ukranian borsch. You can also run the borsch through the blender for a different texture but cook it more if you do so.

All are improved by eating with black bread.


November 02, 2009 2:04 PM

Blogger kathy said...

I have a lot of cabbage so I will try this next. And I will try the blender. I have a hard time finding black bread, but the thought is making me hungry.

November 02, 2009 2:28 PM

Anonymous Anonymous said...

Russo's carries black bread. And there's lots of Russian markets around. Try looking up Berezka or Bazaar.

November 02, 2009 2:45 PM

Blogger pjkobulnicky said...

Cathy ... I momentarily forgot that you are in Boston. On a nice day for a drive, take a ride over to Colchester CT to the Colchester bakery,-95.677068&sspn=36.642161,71.191406&ie=UTF8&hq=bakery&hnear=Colchester,+CT&z=13. Very Russian bakery and the Colchester rye is a very fine black bread.

November 05, 2009 3:20 PM


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