CSA - community support agriculture. Basically like a community farm, people pay you to grow produce for them. You can do 5 members or 100. It's got some advantages over doing farmer's markets, but that's also debateable. Basically, you grow the produce and the deliver boxes of it to subscribers (or they come pick them up). Most subscribers pay in the beginning of the season which really helps because when farming, that's when cash flow is needed the most. Good point about the water. I think my concern was, since I've never actually done the lasagna beds before, is that if I don't water the layers quite well then wouldn't the weeds underneath the cardboard on the bottom have an easier time surviving? I thought it was the combination of the wet & thickness of it (plus the weight of the mulch on top) that killed off the grass beneath. Am I incorrect in my thinking? I was only thinking about doing the watering initially when establishing the beds, but I wouldn't worry about it after that, as I add more mulch over the years. And another good point about the trees. Those will definitely be going in ASAP as $$ allows. My husband and I are both students and so cash flow is tight but plan on getting quite a few fruit/nut trees by the end of the summer for sure. If I have to start them from seed, I'll get it done.

Lynn, this is a huge favorite of ours, and it seems to meet all your requirements. It's a great make-ahead dish, is easy to do, and it's made and reheated on the stovetop, so that eliminates the oven problem. And one of the things I like best is that it tastes authentically Italian but doesn't seem 'heavy' at all. It goes by several different names (and spellings), but the recipes don't vary much. The one untraditional ingredient here is the balsamic vinegar. (Idea stolen from Marcella Hazan, and it's wonderful!) This is supposed to be enough for 1 lb. of pasta, but I double everything because we like it saucy. All'Amatriciana Sauce 2 T. olive oil 1 red onion, quartered and thinly-sliced (at least 1 cup -- a little more is fine) 1 - 2 cloves garlic, minced 4 - 6 oz. pancetta, chopped fine (I've substituted Genoa salami with good results, and pepperoni works okay. Lots of recipes say regular bacon can be used, but I'd be hesitant to try that.) 1/2 tsp. crushed red pepper flakes or 2 small hot chilies, minced 1 T. tomato paste 1 (28-oz.) can tomatoes, preferably San Marzano (I like to use whole and crush by hand, but diced will be fine) 1/4 cup wine, optional (I prefer to drink it instead. Less chance of my family being poisoned, doncha know. :) But if you're willing to risk it, either red or white is okay.) 1 T. balsamic vinegar (needs to be good quality!) 1 T. brown sugar salt and pepper, to taste 1/2 c. fresh basil leaves, chopped 1/2 c. freshly-grated cheese (Romano is traditionally used, but it's a little sharp for us, so I sub Parmesan) Heat oil in a large pan over medium-high heat. Add sliced onion; cook, stirring occasionally, until they begin to caramelize (approx. 6-7 minutes). Add garlic, pancetta and pepper flakes; cook, stirring constantly, another 6 or 7 minutes, until pancetta is golden. Add tomato paste, stirring a couple of minutes to allow it to brown. Add tomatoes, including juice, vinegar, sugar and wine, if using. Reduce heat and allow mixture to simmer until thickened to desired consistency. (This should take about 15 minutes -- maybe 20 if you added wine.) Season to taste with pepper and salt, if needed. If making in advance, cover and refrigerate at this point. Shortly before serving, boil pasta while gently reheating sauce. (Bucatini is the most traditional choice, but penne is a close second.) Mix drained pasta with sauce, and put in serving bowl. Sprinkle with basil and cheese and serve immediately. Note: Since you seem to be leaning towards a chicken dish, adding it to this sauce is apparently a common variation. I found quite a few recipes online that all called for the same method. Dip chicken cutlets (pounded thin) in beaten egg, then roll in seasoned breadcrumbs. Fry in olive oil until crust is well-browned on both sides. Slice thinly and then add to sauce while it simmers to finish cooking. As far as roasting the vegetables, asparagus should only take 10 minutes or so. The lasagna will need to sit that long so it will slice nicely. Timing should be just about right. Good luck! sm

FF half and half has corn syrup in it so you're really not doing yourself any favors. I use the real stuff in my coffee and it's so rich and creamy I end up using less calories than I would using the fake stuff. Okay, I'm done for the weekend. It was really fun making all my Thanksgiving favorites without the stress. DH even helped by being my dishwasher and sous chef! I think the squash lasagna is going to be the bomb! Lots of flavor depth. I decided to wait until Wednesday to make the stuffing but I got the bread ready. The lemon tart is so great for after a big dinner. Hardly anyone in my family likes pumpkin pie and pecan pie is on just about every restaurant menu around here, so nothing special about it. I'm making a bunch of 4" tartelette that will be lemon curd, cherry and chocolate pudding. The cherry and chocolate will have sugar free options for my diabetic step-dad. I've made sugar free lemon curd before but it just tastes like a lemon flavored cough drop. Thanks for everyone's help. The weekend was fun!

Tomorrow is my annual holiday Dinner with some of my oldest and dearest friends. There will be 11 of us plus a helper who will make everything go smoothly. Today I am doing the hot artichoke/bacon/spinach dip, veggie prep for crudite, spinach gratin, twice-baked potatoes, and brandied mushrooms. Heres the menu: Appetizers: Sharon's spanikopita Hot artichoke, bacon, and spinach dip Shrimp cocktail Pigs-n-blanket (freshly prepared and a must have) Crudite with lite dip antipasto salad Chopped chicken liver TJ's birdsnests For the main course: Filet of beef with Port wine sauce Lite Spinach gratin Twice-baked potatoes (DH asked for them) Roasted asparagus Brandied mushrooms Hot flaky pastry rolls My firends are bringing desserts. It will be a festive evening that starts with cosmos and eggnog martinis. Sue