This has probably been mentioned: The option to use the clippings for mulch. I have been using grass clippings for the past few years in raised beds with no problem. I know the four problems people espouse: 1. seeds to turn weeds. In my raised beds I pull grass and weeds early in the morning while drinking coffee. It is not labor intensive. 2. It is an un-appealing color as mulch. I don't care about aesthetics in my vegetable beds. Although I do have flowers in them...maybe I do and don't find the grass offensive. 3. turns to slimy mats. I throw the clippings in my compost bin for a few days. Things get hot and brown the clippings; have felt like my hands are burning while laying the mulch. Lay down an inch or two with no problems. 4. mats up and repels water. I have never had a problem. I have checked after rainfall and the soil appears evenly wet. I run a hose for irrigation when needed. You can see the grass float up where the water is spreading underneath. I also have the benefit of turning in the decomposing mulch at the end of the season for an additional soil amendment. I cannot find any issues with clippings as mulch. IF you are trying this on a large scale garden, then some of the issues like "seed to weed" will be problematic. I work with 4 - 12'x4' raised beds, 1 - 4'x4' strawberry bed, and some other oddball planting areas.

thanks for your replys.. The mulch issue is a bit scarey. I only used 2 bags but I have 10 more in the driveway. I will take some pictures and try to post. I also noticed that the mulch had tiny white spots in the mulch. Not sure if that should be in there or not.... yikes... One more question... when I planted my potted daylilies yesterday, was I supposed to wash off all the dirt and then plant them in the ground??? I just took it out of the pot and sank them in the hole. lol Hopefully this will be okay... (another yikes... lol)

Thanks. We did have a good time. The burgers got a little too well done, but other than that, the food was excellent. We had good conversation and watched some desperate housewives. Hmmm green... well I don't love veggies but the potatoes in the potato salad count as veggies. The relish we used on the burgers and the dill pickle I used in the potato salad was green! At least the cheese and buns weren't green!

Can you handle some more soup recipes :-) Debbie's Butternut Squash Soup (favorite from her soup party) Posted by: debbie814 (My Page) on Thu, Feb 9, 06 at 19:42 Sherry, here is the recipe. I can't recall the source, but it is wonderful and so easy. Thai Butternut Squash Soup =========================== 1 medium size butternut squash 14 oz. can Thai coconut milk (unsweetened) 1 1/2 cups light chicken or vegetable broth Cut the whole butternut squash in half lengthwise. Scoop out the seeds and place (cut side down) on a flat baking dish lined with aluminum foil (for easy clean up). Roast the squash in a 375 degree oven for about one hour. Remove when soft and let cool. Peel and cut into chunks. Heat one 14 oz. can of coconut milk and roasted butternut squash in batches. Remove each batch to large bowl. Add enough broth to thin the soup to your desired consistency. Place in a deep saucepan and bring to hot when ready to serve. Posted by: MQmoi (My Page) on Mon, Oct 21, 02 at 14:54 Butternut Bevy 6 c. peeled and cubed butternut squash (1 medium squash) or one baked squash 5 c. water or stock (I prefer vegetable stock for this) 2 T. sunflower oil 2 c. chopped onion 1 t. dried leaf thyme 4 T. butter 1/3 c. flour ¾ c. heavy cream ½ t. ground ginger 1 t. salt 1 T. tamari Black pepper to taste Optional garnish: ½ c. sliced or chopped roasted almonds Combine squash and water/stock. Bring to boil, then lower heat, cover, and cook until tender (about 25 minutes). Heat oil in fry pan and sauté onions and thyme until tender and lightly browned. Add this mixture to squash. Puree the mixture until almost smooth. Leave a few chunks. Return to soup pot. In fry pan, melt butter over low heat, add flour and stir until well mixed and lightly browned. Add cream. Whisk until blended. Add cream mixture to soup. Return soup to a simmer. Add remaining seasonings. Simmer 15 more--uncovered. CINDY MAC'S BUTTERNUT SQUASH BREAD 1 large butternut squash 1/2 cup butter, softened 1 1/2 cups sugar 2 large eggs 2 cups unbleached all-purpose flour 1 teaspoon soda 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/4 teaspoon ginger 1/2 cup pecans, chopped CUT squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to depth of 1/2 inch. Cover with foil and bake at 400 degrees for 50 minutes to 1 hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses. BEAT butter, gradually adding sugar; beat well. Add eggs one at a time, beating after each addition. COMBINE flour, baking soda, baking powder, and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into greased & floured 9x5x3 inch loafpan and bake at 350° for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. (Or bake in 4 small loaf pans for 50 minutes/mini loaf pans 40 minutes.) COOL in pan(s) on a wire rack for 10 minutes. Remove from pan(s), and let cool completely on wire rack.