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The Zesty Garden - February 5

A recipe for squash/apple soup.

USU Extension Vegetable Specialist Dan Drost helps get your garden started. What needs to be planted right now. Nancy Williams reads from a favorite essay in Petals and Prose. Two recipes mentioned are noted below.

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Listen to Dan Drost/Vegetables

Listen to Petals & Prose-Nancy Williams/Mushroom Soup

Ruth Reichl's Mushroom Soup

  • 1/2 pound of mushrooms, small diced
  • 1/2 stick of butter
  • 1 small onion diced
  • 4 tablespoons of flour
  • 1 cup stock (chicken, beef or veg)
  • 2 cups half and half
  • salt and pepper to taste
  • 1 bay leaf
  1. Melt the butter in a heavy, best quality pan you have. Add the onions and saute slowly until browned. Add the mushrooms and saute slowly until browned.
  2. Sprinkle on flour, then slowly stir in the stock. Heat the half and half on the stove or in the microwave until just under   oiling. Add it to the soup mixture, with the bay leaf, and salt and pepper to taste.
  3. Cook over low heat for 10 minutes. Do not let the mixture come to a boil, it is bad for dairy products.
  4. Remove bay leaf before serving. Number of servings (yield): 4


From Too Many Tomatoes: A cookbook For When Your Garden Explodes

(Serves 6)

1 medium winter squash

3 tart green apples, chopped 1 onion, chopped

1/4 teaspoon dried marjoram 4 cups chicken broth*

1 tsp salt

1/8 tsp pepper

1/4 tsp curry

Bake the squash at 425°F until done -45 minutes to an hour. Halve, remove pulp and seeds. Set aside.                           ·

Combine the rest of the ingredients and simmer for 45 minutes. Add squash pulp. Blend well in blender, reheat before serving.

Bryan Earl has been with UPR since 1993. He graduated from Utah State University with a degree in Journalism and completed an internship at KOIN-TV in Portland, Oregon, before coming to UPR full-time. When not in his garden, Bryan loves to travel with his family, ride trains, ski at Beaver Mountain, and sing with the American Festival Chorus.