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The Zesty Garden - September 3

Photo of Winter Squash
http://andrewzimmern.com/2014/10/02/winter-squash/
/

Hopefully, you harvested your garlic back in late June/early July. But if you’ve never planted garlic before, when is the right time of the year to put it in the ground? How about right now! Dan Drost, USU Extension Vegetable Specialist is in studio today and will help you with your gardening questions, including how to pick and store winter squash. Jack Greene joins us for a conversation about Utah’s fall colors. Then we revisit a Petals and Prose as Nancy Williams reads from How Carrots Won the Trojan War.

DanDrost.03Sep15.mp3
Listen to Dan Drost Interview: Harvesting Squash and Onions

JackGreene.FallColors.03Sep15.mp3
Listen to Jack Greene Interview: Utah Fall Colors

p_p.nancy_.carrotsrpt.03sep15.mp3
Listen to Petals and Prose/Nancy Williams-Carrots

Ginger Carrot Soup

As Heard on The Zesty Garden, Utah Public Radio
Recipe courtesy Nancy Williams, Providence, UT

Prep Time: 30 min
Inactive Prep Time: 20 min
Cook time: 45 min
Serves 8

Ingredients
2 Tbsp sweet cream butter
2 Onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated, fresh ginger
2/3 cup buttermilk
1/3 cup half-n-half
½ cup fresh orange juice
Salt and white pepper
Sour cream
Parsley springs, for garnish

Directions
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender (or use an immersion blender). Don’t fill the blender more than half way. Do in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add buttermilk, half-n-half and orange juice, and stir over high heat until hot. For a smoother flavor, bring soup to a boil. Add salt and pepper to taste.

Ladle into bowls and garnish with a dollop of sour cream and parsley springs.

*When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel on the top of the machine, pulse a few times, then process on high speed until smooth.

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.