A few weeks ago I visited the campus of my alma mater, Texas A&M University. On a Friday afternoon, I sat on a bench reading The Battalion newspaper while being drenched in the warmth of the sun. Everything was right with the world. That experience reminded me of how much I love newspapers. I love the information they contain, the education they impart, and the joy that they bring to our lives. From the Woodstock Sentinel to the Chicago Tribune to this newspaper, the Sun Day, newspapers have always been a part of my life. Thank you for making all the Sun Day columnists and me part of your life.
The Gardenerās Forum column will be taking a hiatus until March. Gardening is a seasonal activity, and the column will follow that format. Seasonal activities lend themselves to being easily evaluated. The Cubs, for instance, will have now through March to evaluate themselves and figure out what they did wrong this year. I will spend some of the time between now and March evaluating this column. What was spot on or what could have been done much better? Some columns were better than others, and some gardening topics were more relevant than others. Any failing in the writing is on me. The topics that were discussed are where I need your assistance. Please, please email, mail, or call me regarding items that you would like to have covered in this format. I will take any and all suggestions. Most of them I will use, some I may not. The value of this column to its readers is dependent on your input.
I have tried to carefully walk the fine line between being preachy and helpful as well as staying off the soapbox entirely. Hopefully you found this column, at the least, interesting and possibly insightful. I sincerely appreciate all of your positive comments at community events. They were very encouraging.
As a parting gift to you, I would like to give you a few seasonal recipes from my Grandmotherās Cookbook. I hope your family enjoys them as much as ours.
Frosted Pumpkin Bars
(Really Good to Freeze Ahead!)
Ingredients:
4 eggs
1 c. salad oil
2 c. sugar
1 c. pumpkin
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
2 c. flour
1 c. nuts or raisins
Frosting:
3 oz. soft cream cheese
6 Tbs. margarine (soft)
3/4 lb. powdered sugar
1 tsp. vanilla
1 tsp. milk
Combine bar ingredients and pour into a greased and floured large cookie sheet. Bake at 350 degrees for 20-25 minutes. Combine frosting ingredients and frost cool bars.
Glazed Acorn Squash Rings
Ingredients:
2 acorn squash
1/3 c. orange juice
1/2 c. brown sugar
1/4 c. light corn syrup
2 tsp. fresh grated lemon rind
1/8 tsp. salt
1/4 c. butter
Cut off the ends of the squash, cut crosswise into 1-inch slices, and remove seeds. Place squash rings in a single layer in a large shallow baking dish. Add orange juice. Cover and bake in a 350-degree oven for 30 minutes. Combine brown sugar and remaining ingredients in a small saucepan and simmer for 5 minutes. Pour over squash rings and bake, uncovered, for 15 minutes longer, basting occasionally. Serves 6.
Kathleen Carr is the owner of The Growing Scene, Inc., a garden center and landscaping company. She can be reached by phone at 815-923-7322 by email at tgsinc12@msn.com or by mail at 17015 Harmony Road, Marengo, IL 60152. Have a gardening question? Please contact her. She will address it in an upcoming column.
