Life is still a little crazy around here and from the looks of it, it will stay that way for most of the summer. Yesterday for example, I spent my day helping our daughter get ready for senior prom. I figured I'd have plenty of time in the morning to get this out to you, but alas, it didn't happen. Other chores around the house and garden took priority and by the time she was off to prom, I was too tired to get any work done. I hope the new recipe will make the
What does that mean for you going forward? The HBHW newsletter may hit your inbox a day late as it did this week and possible that I'll have to skip a week here and there. I'm trying to work ahead to make it easier to stay on schedule.
This week's issue is inspired by the beautiful zucchini and yellow squash growing in my garden. Gardening has been quite the challenge this year with so much up in the air and the garden being left to it's own devices for days and days at a time. So far it has fared better than hoped and the zucchini harvest that was waiting for me when we got back in inspired this weeks' edition.
I made a big batch of potato and zucchini soup yesterday and thought I'd share it with you this week. I went to the blog looking for the recipe post and realized I'd never published it. This soup is something I grew up with. My mother would make it whenever we let the zucchini in the garden get a little too big, or if there was more than what we knew to do with. You can make a double batch of this soup and freeze half for use during the winter
My husband and daughter both love this soup and we have it frequently during zucchini and squash season. By the way, while the recipe calls for zucchini, you can use any summer squash instead, or mix and match with what you have on hand.