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My Northern Garden - Mary Schier
Sharing experiences and ideas about cold-climate gardening
Updated: 1 hour 31 min ago
It was a great Thanksgiving weekend, with visits from family, Black Friday shopping with my daughter and her friend and lots of food, including a pie made with cranberries and the last of my homegrown cherries. It was topped off with a visit to the Bachman’s greenhouses in Lakeville Sunday afternoon, courtesy of my friend Gwen and her husband, John, who works there.
Bachman’s grows about 65,000 poinsettias each year. Many are sold at the Bachman’s stores and the rest are grown for organizations that sell them as holiday fundraisers. The greenhouses (I think we were in three different ones during our walk through) are enormous and two weeks ago, they were completely full, John said. Now, many of the poinsettias have been shipped, but the ones remaining look like a sea of red, pink and white.
Poinsettias are native to Mexico and the English name came from the first U.S. ambassador to Mexico, Joel Roberts Poinsett. In Mexico, the plant will grow to 10 to 15 feet tall. (Bachman’s grows some poinsettias taller than the usual 1-foot or so size and they are stunning.) The Aztecs used poinsettia leaves as a dye and used the sap to reduce fevers. While poinsettias are not poisonous to humans, they can cause vomiting and other stomach upsets in animals. (They also taste terrible, according to this great poinsettia website.) A member of the spurge family, poinsettias have the botanical name, Euphorbia pulcherrima. The brightly colored tops of the poinsettias are not actually flowers. They are brachts (modified leaves) and the tiny yellow bits inside the brachts are the flowers.
With the right situation, poinsettias can survive the winter. Here are some tips for keeping your holiday poinsettia healthy.
- Try to give it 6 hours of indirect sunlight a day. (That may be tricky in Minnesota in December, but choose the poinsettia’s spot with light in mind.) Many sites recommend a south, east or west window, but the plant should not touch the cold glass.
- Check the soil in the pot daily and give it a good drink whenever it feels dry to the touch. You should make sure the pot has a drainage hole (poke some holes in the foil wrapping, too). When you water, give the plant enough that the water runs out the hole in the bottom. If the plant is on a plate to catch the drips, be sure to empty the water so the plant’s roots don’t get too soggy.
- If you want to keep your poinsettia as a houseplant, give it a dose of all-purpose houseplant food after the blooming season and once a month through winter.
Will you be getting a poinsettia this holiday season?
Earlier this fall, I bought three nice squash from the Northfield Farmers Market to use in a fall container. When the weather turned cold (and then nasty) a week or so ago, I brought the squash in to put them to use in a soup. Squash are ornamental, and most are edible as well, so there was no reason to let the squash rot on the porch.
This soup turned out especially good and I think it’s in part because I had more than one kind of squash and because of the way they were prepared. The squash included a blue Hubbard squash, a red Kabocha squash and a buttercup squash. (Here’s a great guide to all things squash.)
I have been reading chef Alex Guarnaschelli’s book Old-School Comfort Food (Clarkson-Potter, 2013). For her squash soup, Guarnaschelli first roasts the squash with a rich coating of butter, sugar and molasses. I cut the butter by about half, but it was still plenty rich and delicious. After the roasting, I freelanced things and made a squash soup the way I normally would with onions, wine and warm spices. (Guarnaschelli’s soup sounds delicious, too, but this is my preferred recipe.) It turned out beautifully, elevating a simple soup and sandwich supper to gourmet levels. Of course, I served it with the red pepper relish that I make each fall.
A couple of notes: 1) This is not a quick meal. Do it on a day when you will be hanging around the house for several hours. 2) The amounts of some of the ingredients are variable. Because I had lots of squash, I used six cups of cooked squash for the soup and the rest went into a squash custard. You may need more or less liquid depending on how big your squash are. 3) This soup calls for an immersion blender. If you don’t have one, you could mush up the soup with a potato masher or use a regular blender and blend the soup in batches, though I think that’s a bit dangerous. (Immersion blenders come at a variety of price points. Walmart has one for less than $15; if you spend $40, you can have this nice one I got for my daughter when she got her first apartment.) It’s a good kitchen investment.
Squash Soup from a Container Garden
2-3 winter squash (your choice on type) If very large, you may only need one
5 TBSP butter, melted in a sauce pan
2 TBSP brown sugar
2 TBSP molasses
2 TBSP olive oil
1 large onion chopped
1 TBSP chopped garlic
1 jalapeno or other hot pepper diced finely (totally optional)
1 tsp cinnamon
1 tsp Garam masala
1 tsp cumin
Salt and pepper to taste (don’t skimp)
1/2 cup white wine (optional)
1-2 cups chicken or vegetable broth (or water)
Water as needed
1 cup (more or less) whole milk or half-and-half
Prepare the squash: Preheat the oven to 375 degrees. Also, check to make sure your oven shelves are far enough apart — especially if you have big squash. Wash the squash, then cut them into large pieces and scrape out the seeds. Place the pieces on large trays, preferably with a 1-2 inch lip, and drizzle the melted butter over them. Sprinkle on the sugar and molasses and some salt and pepper. Put a little water in the bottom of the pans to add some steam. Then cover it all with foil and crimp the edges around the pan. You want the squash to be semi-sealed in to prevent the sugars from browning too much. Bake for 90 minutes or more until the squash are soft. Take it out of the oven (carefully!!!) and let it cool so you can handle it.
The soup: Remove the squash flesh from the skins with a spoon or knife. For my soup, I used 6 cups of squash, but you could use more and just increase the liquid. Have your onion and garlic chopped and your spices ready. Put the oil in your soup pot and warm it slightly, add the onion and a bit of salt and pepper. Let it cook until it’s translucent. Then add the spices, garlic and hot pepper, if using, and let them cook for a minute or two. Pour in the wine and let all the goodness meld for about 2 minutes. Then, add your squash, the broth and enough water to just cover the squash. Bring it to a boil, then turn down the heat and let it simmer for 30 to 40 minutes. (If your squash is not perfectly soft, it may need more time. If it is soft, less.)
Blend the soup. When everything is soft and smelling good, blend the soup with an immersion blender until smooth. You may need to add more water because it should be rather thick. Add in the milk (as much or little as you like) to get it to your preferred consistency. Serve with a dollop of sour cream or (my preference) some red pepper relish.