Staff Blog

Let’s just say I have the background to respect defense in athletics.

I played defense, one season for my high school varsity soccer team and then two years for the Middlebury College B team. My daughter started on defense for a total of five seasons for two varsity teams at Middlebury Union High School, and now she does for her college field hockey team. Championships are rarely won without good defense; I won’t say that no one recognizes that more than I, but believe I understand the value of defense as much as anyone.

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In this week's Patchwork column, Barbara Ganley writes about lengthening the growing season of her vegetables. Bill Roper's accompanying recipe won't get you any edible results, but with any luck it will help you get more edibles from of your garden.

You can probably imagine the weekends I’ve had as Barbara’s infrastructure partner this summer! Luckily I enjoy the outdoors and the nonstop construction projects, and I sure have eaten well.

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My cousin’s wedding reception was on the lawn of my aunt and uncle’s house, which sits out on a bluff overlooking Lake George, in New York’s Adirondack region. Wind from the hurricane hundreds of miles off the coast whipped the lake’s surface into whitecaps, and the flaps of the large canvas tent snapped and fluttered.

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Best Baked Squash

Buttercup squash makes, in my opinion, the best baked squash. Its flesh is dark orange and dry, and it absorbs maple syrup and butter beautifully. Wash and cut the buttercup in half and place, cut side up in a baking dish.

Put a large dollop of butter in each “cup” along with a generous amount of maple syrup. Salt and pepper the halves. Add water to the baking dish and cover with foil. Bake at 375 F for at least 1 hour.

Mom always served it this way at Thanksgiving dinner.

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