I used to garden in Kuwait but winters there are a fair bit cooler and longer than in Dubai. I didn't grow beets or carrots but I did grow other cool season crops/flowers like lettuce, potatoes and pansies. I seeded those in late October for a Jan-Mar harvest. Tomatoes and peppers were seeded in late September for a Jan-May harvest. But because spring arrives earlier and hotter in Dubai, you might have to shift those dates earlier, so they don't mature in the heat. Seedlings can take heat better than mature plants, in the case of these crops. Still, I would wait until October for seeding any cool-season crops. As suggested by others, starting indoors and transplanting is a good idea - just make sure you harden them off really well. Water very frequently when the weather is hot - deep, infrequent watering does not work there because of the sandy soil and high soil temperatures. Always do a moderate watering in the afternoon to cool off the soil surface a little, and a more substantial watering every morning. If you're planting in the ground, amend with lots of compost. Otherwise, soil pH might be a bit on the high side for tomatoes and peppers.

I probably won't get to the piddlin' stage until sometime after Thanksgiving. Starting to line out some plants but it's been so ungodly hot that I don't want to divide the more expensive, less abundant ones right now. My son and I were popping clumps out of the ground the size of half bushel baskets on Sunday to divide. Finally we went and got my husbands sawzall with a long blade and started cutting. If you're not worried about your plant and you've got something that big it surely cuts down the strain of dividing that rascal. I wouldn't want to post this method on the AHS website on how to divide daylilies but since all of us here know how tough they are I'll admit to the hacksaw attack. We finally got a plumber into our house to start the plumbing. It took him five days to get the rough in plumbing done. One day for each year I had to wait to finally get one that we could live with and would actually show up. Now it's the electrician's turn to come back and finish his stuff. Then the drywall. I think we're actually going to start seeing some progress. I'm getting revved up for some real action to start. I guess there's actually a chance that I could be living in this house by next bloom season. I suspect this fall and winter will consist of redoing the woodwork, doors and staircase in the house. If anyone has any pointers on the easiest way to and what materials to use step forward and be recognized! Janet

Congratulations on your soup, my own from a turkey frame has never really pleased me either. If making turkey soup, I've bought fresh wings, turkey parts, browned them and gone from there.....and not for years, chicken soup just so much easier. As is chicken and noodles, chicken and dumplings (my personal fav) My FIL when living used to take all our holiday turkey frames and freeze them, use them later for soup. His was very good, he'd add a little of this, little of that and fuss with it all day long until he was satisfied it would please us for dinner ;). I'm glad yours made you happy too.

The Fall season is stocklandia in our home. Starting in Sept. and cooler weather I have stocks near once a week on the back right burner...roasted bones, veg, fish, chicken, and of course turkey the night of Thanksgiving. We go through it quickly making soups and chowders 2-3 times a week all winter. Turkey stock is pretty special. Nothing compares, and being just once/twice a year, we look forward to such a rich savory broth. And the soup it makes the next day for a lighter meal. ...after potato cakes, breakfast stuffing/roasted veg hash, brunch turkey sandwiches... Leftover turkey and the picked carcas meat goes into a glass pyrex then into the fridge. Carcas bones, quick rough chopped onion, celery, parsley, carrot, leek tops, bay leaves, peppercorns, thyme bunch/full stems, into stockpot to just barely cover and to a boil, then down to a simmer. 3 hour minimum, 4 hours good. No timer set. I refuse to be a slave to any stock. Has to fit my schedule. --(Fish stock minimum 1 hour, 2 is fine. Chicken 2-3 hours, 4 is fine. Veg 1-2 hours. Roasted bone broth ?, 4 minimum, 6-8 is great.) Lid off, rest a bit, ladle off and garbage larger mass, strain stock through big mesh thing, cool as quick as possible over an ice bath and some ice into the broth. (so rich, that is a minor dilute). Into the fridge. Soak overnight a bag of white beans. I always have a massive amount of leftover fresh veg and root veg from all my sides. Mirepoix, minced celery, shallot, garlic, till translucent, diced veg and root veg till med-soft/firm, add stock to cover for 1/2 hour. Chiffonade greens,... kale, collards, escarole. Into 3 one quart cups, I add a fistful greens, some cold turkey meat, cold cooked white beans, ladle of simmering broth and veg, cold stock to cover...into fridge to chill, then into the freezer. Really nice thick jellied stock this year. Minimal fat layer. What's left on the stove is soup for two-four...add some white beans, greens till tender. What is left of the pure cold stock goes into pint containers and into the freezer...this year I had six. Unused cold white beans I made a pesto and kale salad for next day lunch. We like brothy soups. Just a preference. Some times chowders I stick-blend a bit to add some thickness before adding seafood,...never flour-thick. Still quite thin.