You might want to try one of the squash that look like pumpkins such as Long Island Cheese or Austrailian Butter Squash. Most true pumpkins are rather watery, pale-flavored things. Canned pumpkin is actually from a variety of winter squash related to the butternuts.

I have lots of sweet violet that comes back every year. I have purple and white growing all through my grass. I could dig a couple of plants or send you seed. I have watercress seeds, too. I would be interested in your: kale and catnip. Please email me if you are interested. Thanks, Jessica

Artichoke Raviolis Use round or square gyoza or shu mai wrappers (or wonton) Use corn starch mixed with water to make the 'glue' to seal them Use two wrappers per ravioli unless you want to fold them into triangles or half moons to make them small. Artichoke filling 1 1/2 cups mashed artichoke pulp (steam 5-6 medium artichokes) 1 cup ricotta cheese 1/2 cup grated Parmesan 1 raw garlic clove and 1/2 cup flat parley leaves, finely chopped salt to taste black pepper to taste Mix everything up really well. It helps to cook the artichokes very well so the pulp is very soft and easy to take out and mash. Sauce: olive oil Salt and black freshly ground pepper Garlic (3-4 cloves) Fresh tomatoes, peeled and chopped (to make ~2 cups) Vegetable broth (1-2 cups) Dried marjoram to taste Good Parmesan grated for top Sautee garlic in olive oil making sure you do not burn it and right away add chopped tomatoes, salt, marjoram and allow it to cook to become a fresh looking tomato sauce. Use the broth to thin it to the desired consistency. The sauce will thicken when baking so start with a little thinner than desired sauce. Make sauce for chosen raviolis, use a flat not too deep pan (you will be placing one ravioli deep, so it will be shallow). Put enough sauce on pan and place assembled raviolis on it. To assemble put about 1 tbs of filling on a square, moisten both surfaces that will seal, shape filling into a square and place top wanton wrapper on top, sealing it into a pouch. I use a fork and seal them this way. Practice with a couple and the third one should come out right! Place the assembled raviolis on the sauces (already on the flat pan) and when they are all assembled pour the rest of the sauce on top and the grated Parmesan on top. Bake at 375 for only 15-25 minutes (look at it after 15 minutes and decide if done, or it need 5 or 10 more minutes). Should be golden but of course not burnt. Yes, the wanton wrappers (ravioli paste shells) will cook in the sauce, no problem.

Hi. dOES anyone have any pure Musquee de Provence seeds? I would like some and can trade other Heirloom squash (hand-pollintaed) varieties for it. Thanks, PaBLO