00:38 Puncture Vine

07:01 How To Tell If Watermelon is Ripe

12:27 Hawthorns, Underused Trees

15:55 Tomato Bisque Soup

More info on puncture vine: https://extension.usu.edu/archive/how-to-take-the-bite-out-of-puncturvine

Tomato Bisque

6 medium to large tomatoes (about 28 oz.)

1 large yellow onion

4 cloves garlic (minced)

3 stalks celery

2 tbsp butter

1 tsp Italian seasoning

½ tsp dried thyme

½ tsp black pepper

¼ - ½ tsp salt

1 ½ tsp brown sugar

½ c parmesan cheese

1 c heavy cream

2 c chicken broth

1. In a medium sized pot, bring water to a boil (enough water for tomatoes to float in once in the pot.) Once the water is boiling, put in the whole tomatoes and boil until the skins crack then quickly place them in a bowl of ice water. The skins should peel off easily. Set peeled tomatoes aside.

2. Chop onion and celery and mince garlic. Put them into a pan to simmer with the butter, Italian seasoning, thyme, salt, and pepper until the onion and celery soften.

3. Add in brown sugar, heavy cream, and parmesan cheese and stir until cheese has melted.

4. Put entire mixture into a blender and blend until smooth,

5. Transfer back to pot and add in chicken broth. Stir until evenly combined.

Music Credit intro and outro: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. https://creativecommons.org/licenses/by/4.0/legalcode

Transition

music: Savannah Peterson, unnamed composition. Used by permission.

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