Relaxed Farming - our farm in your classroom

As mentioned in previous entries, the harvest of squashes and marrows has been brilliant this year. We have sold some and given huge numbers away to friends and neighbours but David's workshop (which doubles up as a second barn/storage building) is still very full of them, laid out on a bench away from the cold and damp. And so what to do with them all? One of the easiest ways to keep veg like this is by turning it all into a soup and then freezing it in meal sized portions!! And that is exactly what David spent his day doing: it was a labour of love to undertake all the peeling and chopping (we added carrot and onion too) but after this stage, it was simply a matter of adding water, a small knob of butter and loads of water.
Several hours later we sat down to hot soup and sausages: perfect for a dark, rainy (yes the rain has returned) November evening. We also have the threat of a frost on the way, another good reason for using the veg now as once the frost gets to squashes like this, they turn to mush!!!
The soup was delicious and we now have twenty odd meals all frozen down. This is all the more exciting as we have just ordered a bread maker and are going to start to make our own bread too!!