leeks
The Wisconsin Vegetable Gardener Podcast Episode 2
Join Joey and Holly Baird as they talk about the do’s and don’ts of raised beds. The lost vegetables – ones you may not have heard of or consider growing this year. Joey talks to actress Kaye Kittrell, urban gardener and host of the Late Bloomer Show.
Soup Baked in a Pumpkin – Straight to the Point
Recipe:
1 medium pumpkin
1 qt of chicken on veggie broth
1 leek or medium onion
2 garlic cloves
fresh herbs
pinch of salt
pinch of pepper
any other spices
Preheat oven to 400 degrees F. Cut lid off of pumpkin, gut pumpkin, fill with other ingredients. Put pumpkin lid on and slide in over. Bake for 1-2 hours, check after 1 hour. If a fork or knife slides easily into the flesh, it is done. Scrape pumpkin from sides to serve with broth and leeks. Top with cheese or other garnish.
The Wisconsin Vegetable Gardener 