It is the stiff nature of the stems. They have very little "give" in them. Wind can do it, mulch can slice the stem as they blow around, a rabbit, a squirrel, even a hard rain or hail can pop a stem open. It really isn't all that rare a thing. I have a big blacksnake that lives in one of my gardens and loves to bury himself under the mulch around the squash plants. Just the weight of him can break a stalk although he tries to avoid them because they are prickly. :) Dave

With all this talk about chickens I just need to see some pictures. I wouldn't mind having a few chickens. They don't scare me of course haven't been around many live ones. I'm sure the wild animals we have would just love some chicken. Do foxes eat chickens??? We have a red fox that I see every once in a while. I've been out of sorts for the last few days. My body is just full of aches and pains. I think I have some nerve damage in my left shoulder. I know it's from the last injection I received. It hurt like the devil!!! I actually screamed when he stuck the needle in. When he finished and left the room I collapsed in my DH arms and cried my eyes out. This was about 2 months ago. My computer has been acting up so my DD is giving me her old one. She started downloading some of my programs and we had hers hooked up when she realized it didn't have a modem. I have dial up and she had cable. So she re-hooked my old back up and said she'd be back on Thursday to move the modem from m computer to hers. Thursday morning she called me and said that her DH's grandmother passed away. This was not unexpected. They left for Florida last night. We are having a Memorial service and a family get together this weekend for my aunt who passed away about a month and a half ago. My sister and her DH are staying at a hotel near us so we're going out to dinner tonight. Tomorrow is the service and then a get together. We have relatives coming from as far away as Calif. Needless to say after 2 nights with hardly any sleep, because of pain, I'm physically and emotionally drained. OK now that is out of my system! Thanks for listening ladies. Jeanne-How are you and your family doing? You've been on my mind. Dee-When you're finished weeding come on out here and weed for me.LOL Have a great evening Mariann

I received the nicest box from Louise today. Thank you so much! I was so excited when I saw what you sent to me. Louise sent some very lovely lavender knit gardening gloves that are so soft and light. She sent 2 nice healthy White Swan Echinacea (I love the coneflowers!), Coreopsis Rosea (I love it!), Variegated Hardy Geranium (you have no idea how excited I was when I saw it! Geranium are a new love for me this past year and I love the foliage!), and also a beautifully scented Provence Lavender! I was so sad when my lavender disappeared over winter and didn't come back for me. You made my day when I found this in the box! She also sent a huge variety of seeds and some very pretty rose Post-It notes and pen set. I am now all set for my next round of winter sowing. I can't wait and am already thinking about collecting this years containers! Louise, all the plant arrived in such fantastic condition. They are some of the greenest, healthiest plants I have ever received. You must take wonderful care of them in your gardens. Thank you so much for being my partner this month. I was very touched by your generosity. I only hope that you liked your box as much as I liked mine. Thank you again. Tracy

I've posted them before, but they're so good. The soup was especially good and it gave it some "heft" when it was made and put into a bread bowl. Golden Summer Squash & Corn Soup From EatingWell: July/August 2009 Ingredients 1 tablespoon extra-virgin olive oil 1 medium shallot, chopped 2 medium summer squash, (about 1 pound), diced 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided 1 14-ounce can reduced-sodium chicken broth, or vegetable broth 1/4 teaspoon salt 1 cup fresh corn kernels, (from 1 large ear) 1 teaspoon lemon juice 1/4 cup crumbled feta cheese (I used Parmesan since I'd made the cakes and it was on hand) Preparation 1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes. 2. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta. (my note, put it in the bread bowl, top it with cheese, and broil it until the cheese browns) Makes 4 cups Nutrition Profile Diabetes appropriate : Low calorie : Low carbohydrate : Low cholesterol : Low saturated fat : Heart healthy : Healthy weight Nutrition Per serving: 111 calories; 6 g fat (2 g sat, 3 g mono); 6 mg cholesterol; 13 g carbohydrates; 5 g protein; 2 g fiber; 462 mg sodium; 497 mg potassium. Nutrition Bonus: Vitamin C (40% daily value). 1 Carbohydrate Serving Exchanges: 1/2 starch, 1 vegetable, 1 fat ++++++++++++++++++++++++++++++++++++ Parmesan-Squash Cakes From EatingWell: July/August 2009 Ingredients 1 large egg 2/3 cup finely chopped shallots 1 tablespoon chopped flat-leaf parsley 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 cups shredded seeded summer squash, (2-3 medium, about 1 pound) 1/2 cup freshly grated Parmesan cheese 1 tablespoon extra-virgin olive oil Preparation 1. Preheat oven to 400°F. 2. Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine. 3. Heat oil in a large nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately. (my note, be sure to seed the squash! It makes a huge difference) Nutrition Profile Diabetes appropriate : Low calorie : Low carbohydrate : Low sodium : Healthy weight : View Complete Nutrition Guidelines» Nutrition Per serving: 130 calories; 8 g fat (3 g sat, 4 g mono); 62 mg cholesterol; 9 g carbohydrates; 7 g protein; 1 g fiber; 322 mg sodium; 406 mg potassium. Nutrition Bonus: Vitamin C (35% daily value), Calcium & Vitamin A (15% dv). 1/2 Carbohydrate Serving Exchanges: 1 vegetable, 1 lean meat, 1/2 fat