Ruth's Blog

Green Garden Living — All Year Long

2014-05-14_06-28-41_751You can eat healthy and have a positive influence on the environment! Consider growing your own vegetables, frequent a farmers market or buy direct from a local farmer.  Stock up in high season, so you can enjoy the bounty later in the year.

Today  in early February of  ’09, I enjoyed the harvest of ’08 with a squash and apple dish that’s truly delicious.  Butternut squash is one of my favorites and my mom grows a big patch of them every year. They store very well in a cool, dry place. Rotate them occasionally and be sure the stem stays on the squash. Four months after harvest, we’re still enjoying this seasonal favorite.

Plan ahead for new ways to go “garden” green.  Plant a backyard garden, share plot space with a friend or join a CSA (Community Supported Agriculture). Make green living part of your daily ritual by getting back to nature and enjoying natural home grown produce.

My mom gave me this recipe and exclaimed: “I can’t stop eating this dish—it’s like dessert.” I absolutely concur—and I think you will too.

Enjoy!
Ruth

Butternut Squash & Green Apple Bake

Delicious as a side dish with chicken, pork or pasta.

5 c. squash/sliced, butternut

4 c. apples, tart, sliced

¼ c. butter/melted

½ c. brown sugar

1 Tbsp. flour

1 t. salt

½ c. ground mace

Method:

Peel and slice squash/apples. Melt butter and brown sugar; stir in flour, salt and mace. Stir mixture into squash/apples. Bake at 350 for approx. 1 hr or until soft. Stir halfway through cooking process to distribute ingredients.

Enjoy!


Creative Commons LicenseThis blog by Lahmayer & Associates, Ltd. is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. Feel free to share, copy, distribute, display and transmit this work as long as you attribute the authorship to Ruth Lahmayer Chipps, link back to this webpage and avoid altering or building upon this work. (For non-commercial purposes only).

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