This thread is hilarious and informative at the same time! Thank you all for the laughs and the knowledge! My experience with fish emulsion goes like this. I’ve been growing bonsai for many years and have more than I want to talk about. Some are pretty old and my treasures. When we moved from the big city to the country, we of course brought every single plant and bonsai! We had four box trucks jammed full of plants and one for the house stuff. I carefully arranged each bonsai on their little stands so they’d all look just right even if we were the only ones that could see them. I started the repotting process soon thereafter and of course...used fish emulsion to give them all a boost. The next day, I go back to check on my “babies” and stood there in shock! Thinking the worst about some human vandalism or theft, I notice that each plant had been uprooted and holes had been dug in every pot. Little hand like prints and tracks are all over the place, I follow the trail of destruction to a boggy area near a creek. There lie the remains of several larger bonsai, the fish emulsion bottle and even the bucket! A few choice words later and some tears too, I gathered the survivors and repotted them. Most survived with some very interesting new shapes but I certainly learned my lesson. Fish emulsion is great stuff but never use it if you even suspect that you have raccoons.

OK, GardenLad, I don't know that these exactly belong on a pumpkin thread but digressing from the topic is pretty routine around the forum, so here we go. I'm including all my notes on the recipes. Both are "works in progress" so maybe my additions will be helpful too. Torta with Pesto, Tapenade & Sun Dried Tomatoes Original Source: www.fabulousfoods.com Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pesto 1 1/2 cups fresh basil 3 large garlic cloves 1/4 cup grated Parmesan cheese 1/4 cup Pine nuts (pignolia) -- OR walnuts 1/2 cup olive oil salt and pepper -- to taste Olive Tapenade 1 cup pitted Kalamata olives 3 large garlic cloves -- peeled 2 teaspoons capers 1 tablespoon lemon juice 1/2 teaspoon fresh rosemary leaf -- (or 1/4 tsp. dry) 1/2 teaspoon fresh thyme leaf -- (or 1/4 tsp. dry) 1/8 cup plus 1 tablespoon olive oil salt and pepper -- to taste Sun Dried Tomato Purée 1 10-12 oz. jar oil packed sun dried tomatoes 1 large garlic clove 2 tablespoons olive oil (reserved from tomato jar) Cheese Layer 8 oz. goat cheese 2 packages cream cheese -- (8 oz.) 1 cup butter Pesto Layer: Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Olive Tapenade Layer: Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Sun-Dried Tomato Purée Layer: Drain the tomatoes, reserving 2 tablespoons of the oil. Put all ingredients, including reserved oil, in a food processor or blender and purée. Cheese Layer: Put all ingredients in a food processor or blender and purée. Line either one large (6 cup) or two small (3 cup) molds with dampened cheesecloth, leaving enough cloth hanging over the edges to later cover the top. If you don't have any molds, be creative - a flower pot works well or use small deep bowls, or even a rinsed out coffee can. If you want to be decorative, arrange whole basil leaves, whole olives and/or whole sun dried tomatoes in the bottom of your mold (this will become the top of your dish when it is unmolded). Layer in thin layers, alternating between the cheese mixture and a topping mixture until mold is filled. Cover top with the excess cheesecloth hanging over the sides. Wrap in plastic wrap and refrigerate for at least six hours or overnight. To unmold, unfold cheesecloth covering the top of the mold and hang it over the edge. Place a plate over the open end of the mold and invert. Carefully peel the mold off the mixture, then carefully remove and discard the cheese cloth. Serve with crackers or a fresh baguette. Changes I made: I used my own homemade pesto recipe and some California Harvest kalamata olive tapenade I had on hand. In the Sun Dried Tomato Purée I cut the olive oil to 1 T. and enhanced the tomatoes by soaking some additional plain dried tomatoes in boiling water, draining them and blending them in with the rest. Next time I might try a little added tomato paste instead. For the cheese layer I used 2 3.5 oz. Crottin Montcevri, 1 package of light cream cheese, 1 container mascarpone cheese (both 8 oz. size) and cut the butter to 1/2 cup. I used a 7-inch springform pan, but I'm going to try to freeze this. If it works, I'll make 3 2-cup molds. I also want to cut back on the oiliness of the layers. I want a bit fresher taste. I think I'll use just the oil that adheres to the tomatoes and cut the other T. plus drain the pesto and the tapenade a bit in a fine mesh sieve before using. Sun-Dried Tomato and Pesto Cheese Spread Recipe By : Unknown Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sun-dried tomatoes, oil-packed -- drained 1 tablespoon oil -- (from tomatoes) 1/2 cup sun-dried tomato halves 1 tablespoon balsamic vinegar 4 ounces butter -- softened 1/2 cup sour cream 20 ounces cream cheese 4 cloves garlic -- peeled 1 1/2 cups basil, fresh 1 teaspoon fresh lemon juice 1/4 cup pine nuts 2 tablespoons olive oil -- OR for garlic, basil, lemon juice, pine nuts, olive oil substitute 8 oz. my own pesto base 1/3 cup Parmesan cheese Salt and pepper -- to taste Pour boiling water over plain dried tomatoes. Let sit until soft then drain. Reserve 2/3 cup cream cheese. Place remaining cream cheese, sour cream and butter in food processor. Blend until fluffy. Place in bowl and set aside. Blend pesto base, Parmesan cheese and 1/3 cup cream cheese in food processor. Place in bowl and set aside. Scrape bowl and chop drained sun-dried tomatoes (both plain and oil). Add 1 tablespoon tomato oil, 1 tablespoon balsamic vinegar and 1/3 cup cream cheese. Blend until smooth. Grind in salt and pepper to taste. Put saran wrap on the bottom of 4 4-inch springform pans (or 1 7-inch springform or line a 1 1/2 quart pan or bowl). Layer 1 pan at a time. Layer 1 cream cheese mixture, layer 2 sun-dried tomato, layer 3 cream cheese mixture, layer 4 pesto, layer 5 cream cheese mixture. Cover with "sticky" saran wrap and refrigerate overnight. Finish other pans the same. When unmolded, top can be decorated with pinenuts, basil leaves, sun-dried tomato pieces if desired. Cover with foil and freeze extra pans. Yield: "5 cups" - - - - - - - - - - - - Christmas 2004: I cut butter drastically, added sour cream, elimated tomato paste and used plain sun-dried tomatoes instead, added balsamic vinegar. For tomatoes in oil I used T.J.'s 8.5 ounce jar. I divided recipe among 4 Wilton mini-springform pans; served 2 and froze 2. Small sizes are nice for buffet service.

Those strudels do look wonderful. I think pumpkin butter could be used anywhere a spiced pumpkin mixture is called for, so that would include muffins, quick breads, pies, bar cookies, etc. In that way it's almost a homemade "fast food". For example, this recipe would be easy to adapt: Walnut Bread and Pumpkin Butter Ingredients: 1 cup unbleached flour 3/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup sugar 3/4 cups milk 1/4 cup walnut oil 1 large egg 1 Tablespoon lemon juice 1 teaspoon vanilla extract 1/2 cup chopped walnuts Pumpkin butter For Pumpkin Butter: 1/2 cup butter or margarine, softened 1/4 cup sifted powdered sugar 1/2 cup canned pumpkin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Walnut Bread: Combine flours, baking powder, salt and sugar in a large bowl; make a well in center of mixture. Combine milk, oil, egg, lemon juice, and vanilla; stir with a wire whisk until blended. Add to dry ingredients, stirring just until moistened. Stir in walnuts. Spoon batter into a lightly greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove from pan, and let cool completely on wire rack. Serve with pumpkin butter. Pumpkin Butter: Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add pumpkin, cinnamon and nutmeg; mix well. Cover and chill at least 3 hours. Let butter stand at room temperature to soften before serving. I serve this in a hollowed out mini-pumpkin. Makes: 1-1/4 cups. (www.virtualcities.com) Or this one: Pecan Pumpkin Cranberry Muffins Source: Cooking.com 18 Muffins RECIPE INGREDIENTS 3/4 cup unsalted butter 1 egg 2 egg whites 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cup Pecan Pumpkin Butter 1/2 teaspoon pure vanilla extract 2 teaspoons fresh orange juice 3/4 cup dried cranberries 1/4 cup brown sugar RECIPE METHOD Preheat oven to 325 degrees. Grease muffin pans or line with paper inserts. In the bowl of an electric mixer using the paddle attachment, cream butter and brown sugar until light and smooth. Add egg and egg whites and beat to combine. Sift together the flour, baking soda and salt then slowly add to the butter-egg mixture in batches. Scrape down the sides of the mixer bowl, then add the Pecan Pumpkin Butter, vanilla extract, orange juice and dried cranberries and mix to combine. Fill muffin molds 3/4 full. Bake about 25-30 minutes until a skewer inserted into a muffin comes out clean. Remove muffins from pan and cool on wire rack. One easy way to find recipes or ideas is to go to the web sites of companies that make and sell pumpkin butters. They usually have a number of ideas for use of their product. For example Stonewall Kitchen: Pecan Pumpkin Bars Serves: 12-16 Ingredients 2 cups flour 1 1/2 cups sugar 4 Tsp. baking powder 1 Tsp. salt 1 cup buttermilk 1 1/2 Tsp. vanilla 2 sticks melted butter (1 cup) 2 cups pecans 1 jar Stonewall Kitchen Maple Pumpkin Butter Directions Grease a 9"x13" baking pan with shortening. Preheat oven to 325 degrees F. Excluding the Maple Pumpkin Butter, mix all the above ingredients well. Batter will be firm. Spread in prepared pan. Pour Maple Pumpkin Butter over batter. Bake until bubbles have risen to the top and bars feel firm to the touch - 45 minutes. Transfer to a rack to cool. Cool overnight or refrigerate before cutting. Recipe Tips Serve with whipped cream. In the bowl of an electric mixer using the paddle attachment, cream butter and brown sugar until light and smooth. Add egg and egg whites and beat to combine. Sift together the flour, baking soda and salt then slowly add to the butter-egg mixture in batches. Scrape down the sides of the mixer bowl, then add the Pecan Pumpkin Butter, vanilla extract, orange juice and dried cranberries and mix to combine. Fill muffin molds 3/4 full. Bake about 25-30 minutes until a skewer inserted into a muffin comes out clean. Remove muffins from pan and cool on wire rack.

I buy a product called Sea-90 which is harvested ocean salt. A lab found it contains 92 minerals, trace elements and organic compounds plus more than 50,000 organic substances in the just the right proportions. Crop production benefits from enhanced micro flora populations include: Enhanced nutrient uptake Significantly improved flavor Greater production and yields Reduced days to harvest Reduced transplant shock Reduced drought stress Reduced heat stress I add it to the soil and also use it as a spray for leaves. Aphids hate it and it will cure many diseases as well. I swear this i something you'll want to know about. There's years of research behind it. Read amazing and detailed info on the sea-90 website. [seaagri.com] Not an ad. I don't benefit from this, I just think our soil needs the minerals.