I can only address the question about the Tahitian Squash. I have grown it and loved it. Then the dreaded Squash Vine Borer struck this part of the country and devastated every thing of the Squash family. I have not even tried to grow any kind of squash in several years now, but just a couple of days ago, I ordered another packet of seeds from Seeds of Change and will see if anything has changed now. A definite advantage would be if you have enough room to let the huge vines sprawl on the ground because they root down at intervals and that would keep an undamaged part of the vine growing if the SVB did strike. They will grow just fine growing on a fence or trellis and have very strong vines and tendrils which will hold up a 20 or 30 pound squash without problems. They are reported to be the sweetest of the winter squash, and I like them very much. When you cut a solid piece out of the neck, it smells like a fresh cut water mellon, but is pretty firm. It can be grated to go on a salad raw, or cut up to cook. The seeds are all in the bell or ball shaped portion. We cut one in half, cleaned the seeds out, added a bit of butter, cinnamon and small amount of sugar to cook in the microwave. Should have left the sugar off, it was too sweet that way. I am sure that it can be fixed many ways. I like to put a couple of teaspoons of bacon grease in a skillet, put pieces in there and sprinkle a little bit of salt and pepper on it, turn it enough to keep it from sticking and cook it till a fork will slide into it easily. It is very good that way, and reminds me of sweet potatoes cooked that way. If you can grow it without the SVB I think that you will really enjoy growing it as well as the fruits of doing so. It is a pretty plant with big green leaves splashed with a lighter color and and very strong thee point tendrils that cling to a (you can see two little squash on this section of the vine) and as they ripen. This one was stung by a SVB putting an egg in the bottom end and did not to develop the bell shape on the bottom, dang it. Good luck if you choose to grow it, and I would be interested in how it does for you and what you think of it. Bill P.

do you think malabar spinach would work in place of the okinawa spinach? Sure, probably better in fact. I added some okra bits to give it some more binding. With the malabar spinach you shouldn't need the okra unless you want the flavor. ~dianne

A friend brought this over Monday night. I couldn't stop eating it. She said she only used one jalapeno, FWIW. It wasn't spicy at all. Spicy Quinoa, Cucumber and Tomato Salad By MARTHA ROSE SHULMAN This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic. 1 cup quinoa 3 cups water Salt to taste 2 cups diced cucumber 1 small red onion, finely minced (optional) 2 cups finely diced tomatoes 1 to 2 jalape�o or serrano peppers (to taste), seeded if desired and finely chopped 1/2 cup chopped cilantro, plus several sprigs for garnish 2 tablespoons fresh lime juice 1 tablespoon red wine vinegar or sherry vinegar 3 tablespoons extra virgin olive oil 1 avocado, sliced, for garnish 1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal. 2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels. 3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs. Yield: Serves six. Here is a link that might be useful: NYT Spicy Quinoa

Cranberry Stuffed Squash from Allison at VegSource 2 med. acorn squashes 1 cup chopped pears 1/2 cup cranberries 3 Tbsp. orange juice concentrate 3 Tbsp. maple syrup 1 1/2 tsp. cinnamon 1/2 tsp. allspice Preheat oven to 400 degrees. Slice squash lenghtwise and place cut side up on foil-lined baking pan. In medium bowl, combine pears, cranberries, orange juice concentrate, maple syrup, cinnamon, and allspice. Spoon mixture into squash cavities. Brush cut edges with any remaining liquid. Bake 45 minutes, or until squash is tender. Serves 4 Nutritional Info per serving: 126 cal 3 g protein .5 g fat 7 g fiber From VegSource Interactive Newsletter