Could Spring Really Be On it's Way?

Happy Day!  The seed catalogs have begun to arrive, this is a much better sign of spring to come than any old ground hog!  I am so excited for my garden this year. 

I have two problem areas that I am planning on addressing.  First - is the front of our house.  We have an area that is in the shade practically all day long - I started working on this area last summer - but did not put enough of my attention to it - this year will be different.  I've been researching what plants will work best in this area. 

I know I need to improve the soil and bring in mulch.  I've been composting for the last few years - I am hoping that it will be ready to use this year.

Last year I divided some of my Hosta to plant in this area - I think with a little TLC I can really pump these up.  I also want to bring in some ferns.  From everything I read - they are pretty easy to grow.  Now I need to find some color to bring in - more research to come.

The second area I need to address is my herb garden.  I made the mistake a few years ago to plant mint in the garden - I worked on cleaning it up last year - but it came back by summer end and I know I have a battle on my hands this spring.  I've research some of the herbs I would like to bring in this spring.  Again, I need to pump up the soil here.  It is very wet and in need of better drainage.  Not only am I planning on bring in some soil here, but some sand and mulch too. 

I am so happy Bill's truck is up and running this spring - I can not wait to get the bulk mulch for this year!  Now I'm off to dream about my vegie garden! :-)

A Tasty Little Side Dish

Happy Monday all!

As I was working through my recipe file - it has just fell apart and in need of order - I came across this little delight.  I had noted on the card that I got it from my Grandmother in North Carolina in 1990 when she had made it for one of our visits there.

Squash Casserole
2 lbs (6 cups) sliced yellow squash (or some know it as Summer Squash)
1 can cream of chicken soup
1 medium onion (chopped)
1 cup sour cream
1 carrot shredded
1 - 8oz. boxed stuffing mix (I prefer Pepperidge Farm Herb stuffing mix)
1/2 cup butter or margarine (melted)
salt and pepper to taste

Steam the sliced squash and chopped onion for 5 minutes.  Meanwhile, ccombine the soup, sour cream, shredded carrot and seasonings.  Fold in the steamed squash & onion.  Combine the stuffing mix with melted butter.  Place the stuffing mix (reserving 1/3 for topping) in to bottom of a 9x13 inch greased (I just give it a quick spray)glass pan.  Spoon the veggie mix over the stuffing and cover with the reserved stuffing mix.  Bake at 350 degrees for 30 minutes.

Yummy for the tummy and a delight for the eyes.

Enjoy!