Still looking for a few odds and ends, especially these winter squash and melons: Squash: Winter Luxury Pie Pumpkin Seminole Pumpkin Galeux d'Eysines Melon: Crane Haogen Prescott Fond Blanc I've got lots of seeds to share. Take a look at my trade list and let me know if there's anything you would like... Here is a link that might be useful: Seed trade list

Well, I don't know anything about buff pie, however, I did find out that I had gotten a spaghetti squash in my squash seed mix. It isn't pale yellow either. It starts out looking like a pregnant zucchini and turns white. I have the Garden Seed Inventory book from back in 1999 and it doesn't list "Buff Pie". However, here is the listing for Vegetable Spaghetti. 'ready to harvest when skin turns from cream to buff, keeps for 6 months.' Those that carried it in 1999, Abbott & Cobb, Inc; Abundant Life Seed Foundation; Alberta Nurseries & Seeds, Ltd.; Johnny's Selected Seed there are about 50 suppliers of this seed. Steph

You can substitute pumpkin for winter squash in any recipe that you have. Here is a good main course one if you like spicy. Clare Thai Pumpkin Curry with Citrus This vegetarian curry offers an array of bright colors - orange, yellow, and red - infused with citrus accents. You'll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam/sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Add chick peas as a protein source, then finish the dish with a sprinkling of pumpkin seeds and nasturium flowers for a gourmet curry recipe that's as beautiful as it is delicious. Makes a perfect vegetarian Thanksgiving recipe, but is equally yummy any time of the year. ENJOY! Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients: �1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti) �1 small or 1/2 large yam or sweet potato, peeled and cubed �1-2 medium carrots, cut into thick slices �1 yellow bell pepper, cut into bite-size pieces �1 cup cherry tomatoes �1/2 can chick peas, drained �2 Tbsp. grated orange rind �CURRY SAUCE: �3-4 cloves garlic �1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce) �1 can coconut milk �1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice) �2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets) �1 Tbsp. brown sugar �juice of 1/2 lime �juice of 1 medium orange �1/2 tsp. turmeric �1 Tbsp. rice vinegar (or substitute apple cider vinegar) �1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed �1/3 purple onion, sliced �GARNISH: �handful of fresh basil leaves �optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers) Preparation: 1.To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later). Prepare the rest of the vegetables plus the orange rind. 4.Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chilli (or chili sauce). If too sour, add a little more sugar. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!

I love quiche, but I don't like all the fat, calories, and sodium that usually goes with it. Here is a recipe for quiche that is yummy and uses lots of what is in your summer vegetable and herb garden. Enjoy! Summer Squash Quiche 10 servings 297 calories per serving 12.4 grams fat, 6.6 grams saturated fat, protein 12.5 grams, sodium 191 mg 2 cups brown rice cooled 4 eggs 2 cups cheddar cheese 1 small yellow squash seeded and chopped 1 small zucchini shredded 1 small onion finely chopped 3/4 cup 1% milk 1 cup cream 1 tablespoon Italian seasoning 2 sprigs rosemary 1 large tomato finely sliced 6 basil leaves (or more) finely chopped Directions: Preheat oven to 400 degrees Lightly grease bottom of 10 inch pie dish Place brown rice in a mixing bowl and add one egg white (Save yolk). Mix together well and spread evenly on the bottom of the pie dish. Place in oven for 10 minutes. Take out when done and let cool. Heat oven to 400 degrees. Steam squash and onion. Drain completely and set aside. In a large mixing bowl add: 2 cups cheddar cheese. I shred 4 ounces of sharp cheddar and add about one cup of a Mexican cheese blend. Add the 3 whole eggs and the saved egg yolk. Add spices and mix well. Pour cooked veggies into bowl and mix. Pour the milk and cream in and mix. Pour mixture into pie dish and spread evenly over the rice crust. Take sliced tomato and arrange in a pattern on top of mixture. Place quiche into oven at 400 degrees and cook for 15 minutes. Turn oven down to 375 degrees and cook for an additional 35-40minutes. Remove when done and let stand for 10 minutes before slicing. **It is better if it sits overnight in the refrigerator and is reheated the next day.