Bump. I still have not been able to locate sweet meat squash or hybrid brussel sprouts in trade. I don't want to have to place another seed order.

Thanks Jimster & Penguin. I e-mailed the guy listed on that companion planting page but haven't received a reply. I also called my Extension service (Cornell) about 11am and pressed 2 for gardening stuff instead of 137 and went thru similar problems as in the past. I asked about companion planting, if it affects the following crop, and the guy said there's lots of books out there! Then he said he couldn't find his copy... I said I was looking at a site from North Dakota University on companion planting (the page penguin linked) and he rudely interrupted me saying "Whuddaya going there for? That's like going to a site in the South! New York is different! You should check our site if you have a computer! Do you?" I said yes and asked whereabouts on the Cornell site is it, and he said that he can't tell me! his computer's down, "but read the book!" I pleaded for him to listen to what my point was, he kept saying different locations are different, then I said the NDU site said that alliums stunt the growth of beans & peas--and gave the example that if you shouldn't plant corn next to tomatoes in ND, the same would hold true in NY, wouldn't it? and explained I wanted to make use of a garlic bed until October and can I plant peas or beans after harvesting garlic? He said he don't know, but to check the website or the book! I said I was wondering what veggies I can plant now and he said, "You can plant winter rye... cereale rye, but you usually can't find the seeds til August. You can try grass seed and then till it in." !?!@# I said goodbye & hung up.

Pam. I am not technically oriented so at first all of John Jeavons many pages of lists, charts and diagrams made my head swim and my eyes glaze over. I really let that stuff intimidate me for the longest time. In the meantime, I tried Square Foot Gardening and, while it works reasonably well, some of the spacing---especially for plants like tomatoes and squash that become huge monsters in hot climates--just just didn't give me the results I wanted. So, I went back to "How To Grow More Vegetables...." and tried to incorporate more of that spacing. What I do now is a hybrid of the two, and I do it because it works. Some years I use the spacing from John Jeavons' book almost exclusively, and other years I use some square foot spacing, especially when I am in a hurry because square grid spacing is easier at a time like that. I try to make my grow lists beginning in August while everything is fresh on my mind. I know that by December, I might not remember if it was Yellow Submarine we liked or Medovaya Kaplya or both or neither, so it is best to make next year's planting decisions while everything is more fresh in my mind. This year I have the greenhouse, so I won't necessarily have to drag container plants into the garage as I have in the past. Maybe I can just keep them in the greenhouse with a small heater. Time will tell. We routinely have tomatoes until Thanksgiving or Christmas depending on the weather, and I'm talking about from in-ground plants. Picked at the breaker stage, they ripen slowly and we can eat them from a long time. I extend the season even more with the container plants. Some years I plant the long-keeper types like Longkeeper, Reverend Morrow's Longkeeper, Red October, etc. and they will last a couple of months after being picked if you pick them just before the breaker stage or at the breaker stage. I put them on shelves in our tornado shelter. Golden Jubilee is not, technically, a long-keeper, but it works well when used as one. Busy1, You're there! I know you've been too busy to be online much. I suppose it still is too hot and too dry there to plan on a fall garden? The Keetch-Byram Drought Index numbers for your part of the state are getting scary high. Carol, Likely in these temperatures the row cover is reducing enough light to prevent wilting, but in the spring, if I leave the heavyweight frost blanket on plants on a hot day after a cold night, they do not look happy when I finally uncover them. I use floating row covers a lot in the cool season, but it is hard to make them behave in the wind. I also have cat issues. If I put a row cover over hoops, the cat think it is cat furniture, climb onto it and rip it or tear it. If I put it on plants without hoops so it is free-floating, they think it is a cat blanket and lay on top of it and the plants. To keep the cats out of the garden, I'd have to remove the cedar entry arbor because even when I close the gate, they climb over the arbor to go inside. I don't know how to solve the kitty cat issues with row cover, because they are stubborn. If I yell at them to get off the fabric, they do. However, the minute I turn my attention elsewhere, they're back on it again. Since I'm not out in the garden every minute of the day, the cats do as they please when I'm not there. Thus, for cat reasons, floating row cover works great for me on cold nights when the kitties are in the house but not so great during the day. I have similar issues with shade cloth, but the worst issue with it is that snakes like to lie on top of the shade cloth and sun themselves. I suppose they consider it a bonus that they can scare me to death when I see them there on the shade cloth, often inches from my face. The best solution would be to take out the arbor and replace it with fencing with a standard gate that would keep the cats out, but I love the arbor and the 'Pink Lemonade' honeysuckle that grows on it, so I'd rather not take it out. Anyway, the garden needs the cats or it likely would become overrun with field mice and voles. I just wish I could convince the cats that floating row cover is not meant for their comfort. Dawn

Posted by sally2 (My Page) on Thu, Apr 8, 10 at 9:44 I'm confused? I thought the pasta cookalong was next week, as the pasta party. I didn't do it this past weekend because I thought that's what we were doing. Well, that, and I've been very busy and was gone last weekend. So, the pasta party and pasta cookalong are/were two different things? Thats okay, as I could eat pasta every day...well, I could if I wanted to gain 300 pounds, lol. Bring on the cream cheese, because I'll buy it thinking I'll use it, then it will sit in the fridge for months before I toss it because it's old. It'll be good to get some recipes. Sally o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, Apr 8, 10 at 11:40 That settles it Sally, you're just going to have to make a dish this weekend that uses pasta AND cream cheese. Might I suggest noodle pudding, known as "kugel" around my house. I may have a recipe if you would like. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Apr 9, 10 at 9:31 That sounds like a great idea. You want to post it on the pasta party or cream cheese thread? Actually, I'm going out of town again this weekend, but I plan to take whatever I need with me to do the pasta party - I just won't be able to post about it till Monday night or Tuesday. Sally o Pesto Trappanese clip this post email this post what is this? see most clipped and recent clippings Posted by johnliu (My Page) on Fri, Apr 9, 10 at 11:02 Pesto Trappanese This is a dead-easy summer dish, as with many Italian recipes either find really good ingredients or don't make it. Ideal picnic food. Tomato â€" 2 cups, dice by hand, no need to peel or seed. Or, quarter a bunch of cherry tomatoes, which is labor-intensive but flavorful. Parmesan or Asagio or similar salty, hard cheese - 1/2 cup, grated. Chop coarsely by hand: Basil â€" 1-2 cup fresh leaves (or chiffonade which looks prettiest) Garlic â€" 2-3 cloves Almonds â€" ½ cup or more, toasted lightly Optional - a couple of shallots, a bit of fresh mint. Combine. Add to taste: Salt â€" Kosher ideally Pepper â€" fresh cracked Olive oil Lemon - squeeze juice Optional - a bit of red wine vinegar Serve on pasta, cooked in salted water, pasta should be cooled or chilled. I like spirals becuse they are cute and hold the pesto well. Do not use a food processor, the tomatoes tend to turn to juice, the rest becomes too fine, and when mixed up the whole thing looks disturbingly like stomach contents. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Fri, Apr 9, 10 at 14:20 This is absolutely the best tuna noodle casserole I have ever tasted. My husband couldn't stop eating it (little did he know he was eating artichoke hearts....) * Exported from MasterCook * Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. - - - - - - - - - - - - - - - - - - NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:18 I made Lpinkmountain's recipe (sorry, don't know your real name) for Spaghetti al Tonno / Pasta with Tuna Sauce. It was delicious and I used the anchovies, lemon zest, and olives. The instructions did not say when to add in the anchovies, so I added them in with the onion as I have seen done on the food network. My husband and I both went back for seconds. Thanks for sharing such a great, quick recipe! o RE: Cookalong #24 ----------PASTA Recipe!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:28 Here is a recipe my niece shared with me that is very delicious. Orecchiette with Spicy Sausage and Broccoli Rabe Courtesy of Giada Delurentis. Ingredients: 3TBOlive Oil 1 pkg spicy sausage casings removed 2 bunches Broccoli Rabe (I use one) 3-5 cloves garlic minced pinch of dried red pepper flakes (or more if you can take it) 1/4 cup Parmesan cheese grated 1/2 tea fresh ground black pepper Directions: Bring a large pot of salted water to a boil. Boil Broccoli Rabe for one minute. Strain broccoli rabe reserving all cooking liquid. Cook orecchiette in the same water as the broccoli rabe until al dente. Drain reserving one cup of cooking liquid. Meanwhile cook sausage in large skillet with oil breaking into pieces. Cook until brown and juices form. Add garlic and red pepper, saute until fragrant. Add broccoli rabe toss to coat . Add pasta and enough reserved cooking liquid to keep moisten. Stir Parmesan salt to taste and fresh ground pepper to taste into mixture. Enjoy o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 9, 10 at 22:37 That's right Mamalou, Joyce says to add the anchovies after sauteeing the onions until transluscent. Sorry I left them out! I tried to like anchovies but I just can't do it, lol! My name is Laurie but I like to go by my screen name or Lpink for short, just for privacy's sake. If it was just the regular members on here that knew my name I wouldn't mind, but with the Internet, anything can come up in a search anywhere. Glad you like the pasta. I've been wanting to make it for the longest time, but I also want to make Sharon's pasta with peas and bacon, and a recipe I have for spinach fettucinni. And I still have orzo minestrone to eat up, one week later. So much pasta, so little time . . . o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cookingrvc (My Page) on Fri, Apr 9, 10 at 23:22 Ok, had forgotten about this but I turns out that I was planning to make pasta tomorrow so I guess I'm in! I have some fresh portobello agnolotti which I plan to serve with a white truffle cream sauce (got the truffle cream, just need to make a sauce base) as a first course. Small serving - just enough. Second course will be a grilled flank steak with some sides - I'll see what looks good in the market. I like the boiled, smashed, then roasted red potatoes (Pioneer Women) that someone posted and might add a bit of onion. Sue o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sat, Apr 10, 10 at 10:41 Here's my contribution to the cookalong: Bowties with Sausage, Tomatoes, and Cream 2 tablespoons olive oil 1 pound sweet Italian sausage 1/2 teaspoon crushed red pepper 1/2 cup diced onion 3 cloves garlic, minced 1 28-ounce can Italian diced tomatoes 1-1/2 cups whipping cream 1/2 teaspoon salt 3/4 pound bowtie pasta 3 tablespoons fresh minced basil Parmesan cheese 1/4 cup chopped fresh parsley Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes. In a separate pot of boiling water cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4. Source: An Appetite for Art, copyright 2001 Lori o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 16:54 Thanks LPink! We enjoyed the leftovers today...they tasted even better than the first time!! Yum!