Sammy, I don't have a greenhouse, although it is on my "wish list". Maybe one of these days. I start my seeds in 72-cell flats on Super Bowl Sunday and grow the seedlings under lights for about 4 to 5 weeks before I start moving them outside for part of each day to harden off. My light shelf is just one of those assemble-it-yourself plastic shelving units you buy at a place like Lowe's or Home Depot. I use ordinary shop light fixtures with plain old fluorescent lights. I leave the lights on for 12 hours a day, more or less. The light fixtures are on a chain and the chain is attached to hooks that DH screwed into the bottom of each shelf. Using the chains, I can raise and lower the height of the lights as needed. This is very important as you want your light source as close to the plants as possible without actually touching the plants. Keeping the lights very close to the plants keeps the young plants from stretching and getting leggy. When it is time to harden off the seedlings, I give them 1 hour of outside time the first day, 2 hours the second day, etc. I am careful to put them in a location that is completely sheltered from the wind because too much wind can cause windburn and windburn will kill the plants in the same way sunburn will. After a week of gradually lengthening exposure to outdoor conditions, the plants are hardened off and ready to go into the ground. Now comes the tricky part.... Just because the plants are ready to go into the ground does not mean the weather is going to cooperate with me and the calendar. So, sometimes I carry them outside every day for a couple of weeks before the weather is cooperative enough for me to plant them in the ground. And, if worse comes to worse and a major cold spell settles in for several consecutive days and the plants have to spend all those days inside, then they lost their "hardened off" status and I have to start all over with the hardening off process. Down here in extreme south-central OK, with an average last freeze date of March 27th, I like to get my plants in the ground between March 5th and March 27th, and the earlier the better. Is it risky? Yes. Sometimes we have sleet or snow after I have planted and, in that case, I cover up the plants and hope for the best. The same is true of cold nights--early planting means you must be diligent about covering up the plants on any night that it might possibly go below 40 degrees. Frost, after all, can form at 38 or 39 degrees if all the other conditions are just right. Planting early is the key to having plants in bloom and setting fruit before the temperatures get hot enough to impede fertilization. Because I am a tomato maniac, I also plant 4 to 8 plants in containers in the late Feb. to earliest March timeframe, and carry them into the very well-insulated barn every night, and back outside every morning. Using this method and using tomato plants purchased in Dallas in 6" pots the minute they arrive at Lowe's or Home Depot, I generally have my first ripe tomato between April 20th and May 1st. This is possible only because the plants I buy are about 10"-15" tall and in bloom when I buy them. I cannot even explain how important these first early tomatoes are and how much we enjoy them. I could raise the early plants myself, but to get them to the size they are when I purchase them, I'd have to start the seed around Nov. 1st and the holidays are too busy as it is. I think that tomato seedlings transplant best when they are 6 to 8 weeks old. Anything older than that and they suffer more transplant shock. And, even though I advocate early planting, there is no point in doing it if the soil is still very cold because they won't grow in cold soil. Instead, they'll just sit and sulk until the ground warms up. In Feb. and Mar. I check the Mesonet soil temperature data daily and then, when it is in the right range in my county, I go out with my thermometer and check the soil in my beds to see if it is warm enough. With early planting in the ground, if I am able to keep the plants from freezing to death or suffering freeze damage, even my in-the-ground plants will give me ripe tomatoes before Memorial Day, which is at least a month earlier than my gardening neighbors can even hope to have a ripe tomato. One of my "old farmer" neighbors tried for 7 or 8 years to "beat me" by having the first ripe tomato and finally decided it couldn't be done. LOL (I'm not competitive--I just want to have ripe tomatoes to eat as early as possible!) Some years, after we've eaten the first 3 or 4 earliest tomatoes, I'll give the next couple to my "old farmer" friend because I know he and his wife are as hungry for a garden-fresh tomato as we are, and they probably won't have ripe ones until mid- to late-June. If I am very, very careful with my spring plantings and am able to carry the tomatoes deep into fall, we eat ripe tomatoes at our house from April through late November or early December, and sometimes into January if I have late keepers. In the winter months, we have "oven dried" tomatoes to toss into salads or to use in cooking, and some years I can and make sauce. I'd rather have the tomatoes fresh, but canned, dried or frozen ones are still better than the garbage that grocery stores call "tomatoes". Right now, in fact, I have a big pot of tortilla soup on the stove and I can't wait to eat it. When I harvest onions in June, I chop up a ton of them and freeze them in zip-lock bags and I do the same with peppers. So, when it is time to cook, all I have to do is open up a few zip-lock bags and pour the stuff into the pot. Right now, I still have a lot of onions, tomatoes, peppers and corn in the freezer. By about Feb. or early March, though, I am counting the ziplock bags left in the freezers, and hoping we have enough home-grown stuff to last until we can harvest again. Dawn

I am getting dangerously close to ordering a 30" RNB and am looking for some advice... 1. burner placement--is it better to have one 22k burner in the back instead of both in front? Scorching shouldn't be a problem because the range will be 5-6" from the backsplash (which will be fireproof if it ends up close enough to be necessary). 2. ventilation--we can only go 30" wide but can do 27" deep IF we can find an appropriate hood. It does need to be under and in-between cabinets. VentaHood seems to have some, 18" high, that go up to 600 CFM. Is 600 enough? Are there other brands with lower profiles? I assume a 19" deep hood would be inadequate, even with 600 CFM. Would it be OK for most cooking though? (There's a nice selection of 9" and under models, but they don't go out to 24+"). If I put both 22k burners in back and get a ~20" deep hood, could that be mostly OK? If I could pull off a compromise with the spouse that would involve a 36" wide hood, but only 20" deep, would that be approximately as good as 30" wide and 24" deep? (I might be able to pull this off for 2 reasons--first, the 20" deep one would have more reachable storage above that would partially replace the cabinet space lost because we could get a shorter hood and second, the shorter hood would not be as visually overpowering as the 18" tall one in a 36" width. It's a small room.) Are there other cabinet-compatible brands that are as good as VAH that have 30" wide, 27" deep hoods, preferably shorter than 18" tall? I haven't been able to locate any, but they must be out there! 3. Any potential issues to to having the range not quite against a wall but instead tucked into a 30" deep counter with island trim and an appropriately mounted hood? 4. Where the heck can I get an RAL color chart? The local shop is more than happy to sell me the appliance but won't loan me their color book--not even long enough to run to the hardware store to make my own book. Not sure I'm making sense here....but thanks for trying! :D

Thanks to ChrisMD on the MidAtlantic Gardening forum for saving this great thread mentioning a range of lesser-known plants for fall color. * Posted by david_5311 Z 5b/6a SE Mich on Fri, Sep 13, 02 at 8:39 I love fall in the garden, the asters, grasses, goldenrods, boltonias, anemones...all at peak. But along with all these common fall plants there are a couple of treasures, "unsung heroes" that more people should grow. The first is Caryopteris divaricata. Though related to the common shrubby caryopteris, this is a true herbaceous plant. It looks like a large salvia, maing a 4' mass of foliage all season which stands up straight and holds its place in the garden. Then in the fall, it makes a cloud of these way-cool orchid like flowers. The boss of stamens at the top makes an arch over the flowers, which are much showier than the standard shrubby caryopteris, at least individually. The plant needs to be planted where you can enjoy the flowers up close. The second plant I just love and rarely see is Chelone lyonii 'Hot Lips'. The turtleheads are all wonderful garden plants, they possess a great quiet beauty and toughness. I also grow C. obliqua which is very nice. But 'Hot lips' has such great foliage, almost a blackish green. Even in this hot dry year, the plant has the presence of a fine shrub throughout the garden season with its pristine dark foliage. And it has been blooming for weeks now. So do you have an "unsung hero" for the fall garden? * Posted by: tewk21 z6 NJ on Fri, Sep 13, 02 at 9:21 At this time of year I really relish my cimifuga stand. I have a couple of varieties in a bunch and the profusion of bottlebrushes above the dense black green foliage is striking. * Posted by: gardenbug Canada zone 5 on Fri, Sep 13, 02 at 9:52 I am enjoying cimicifugas, anemones (white, pink and bright pink), keringeshoma palmata, many grasses, ferns, cyclamen, "naked ladies" also known as colchicums, gaura in pink and white, pink turtlehead, hydrangea Kiushu and that wonderful dark purple ironweed (vernonia). The berries on the Jack in the Pulpits are amazing this year. I am not happy with my weeping caryopteris and need to check out yours David. I wonder if it is hardy up here in USDA 4? Do you have a picture? * Posted by: Marieluise Zone 4-4b on Fri, Sep 13, 02 at 10:27 I have both Caryopteris Longwood Blue and one other (can't think of name now but has lime green leaves) and they are both blooming. The best ever this year. My Russian Sage has been going strong and so have my two butterfly bushes. My Kirengsoma unforunately although it has lots of blooms, they are turning brown and falling off. The drought I guess and we did not water very much this year. Pink turtlehead, guara, plumbago and the cone flowers. Plus Chocolate Boneset has flower heads and my Sweet Autumn Clematis might bloom before Christmas! * Posted by: NancyD 5/6 Rochester, NY on Fri, Sep 13, 02 at 10:49 Thanks for sharing. I'm always looking for more fall plants. I have the chelone, but never heard of that caryopteris variety. The one I recommend is not a perennial, but a lovely shrub called Lespedeza or common name, bush clover. Abundant, small pea-like flowers in shades of white, pink or purple. Much needed this time of year. If you have the space I highly recommend it. Not extremely cold tolerant, but does fine for me. * Posted by: Dicentra SE PA z6B on Fri, Sep 13, 02 at 11:09 I absolutely LOVE my caryopteris sub-shrubs! I have the 'Blue Mist' variety and they get better with each passing year. My panicum grass 'Dalla Blues' is starting to send out plumes and it's quite striking with the blue-tinted blades. Gaura is a newbie one for me and I love the pinkish 'butterflies' which seem to float right at the stem tips. My yellow butterfly bushes ususally bloom well into November here...I don't think I could garden without them...lol. And a plug for trees...Kousa Dogwood is splended with those long-lasting flowers and now red fruits...very appealing (although messy). * Posted by: Teri2 6/7 TN on Fri, Sep 13, 02 at 11:35 I thought Lespedeza was considered invasive via seed dispersion. Correct me if I'm wrong; that's just lodged in my memory somehow. My unsung fall hero is the annual vine, Cardiospermum (Love in a Puff). Mine is just now covering itself with teeny, tiny white flowers which will morph into large, papery, tan puffs. I have mine on a trellis against the wall but I've also had fun with volunteers climbing over shrubs that would otherwise be boring by this time. * Posted by: wanda Z9 CA on Fri, Sep 13, 02 at 11:46 My garden is full of Salvias going into bloom this time of year. Lots of blue , purple, red and some yellow & white. Thunbergia greggori is also putting on a show. The Anemones are starting to open. A real show stopper is the Ruellia brittonia which is going gangbusters with non-stop purple flowers. I also have a new to me plant that I got this spring, Spiranthes, which is starting to open. Trachelium is another neat fall bloomer and Aster frikartii. * Posted by: yogagal 5-Northern IL on Fri, Sep 13, 02 at 11:52 The native woodland aster, Aster divaricatus, is totally underused in the fall shade garden. It spreads slowly as a groundcover, the leaves always look clean and are never ratty, and in the fall it's covered with a ton of white flowers on dark, wirey, stems about 12" above the foliage. Good mix with ferns or heuchera. * Posted by: maine_gardener Z4 Me on Fri, Sep 13, 02 at 13:01 I have to add one more for the fall it does prefer partly shade . Toad Lilys. Mine are just starting to open. * Posted by: gardenbug Canada zone 5 on Fri, Sep 13, 02 at 13:13 The turtleheads are so neat and not bothered a bit by insects. I also love verbena bonariensis at this time with the grasses and Russian Sage too. A few clematis are still adding color to the garden as well. * Posted by: Kevin_5 z5 on Fri, Sep 13, 02 at 13:30 I have Phlox 'David' in full fragrant bloom now--not sure if that is its normal bloom time or if planting small plants in spring caused it to be delayed. Either way, a nice plant. I second Kirengeshoma, just opening here. Not to forget trees, as Franklinia and Heptacodium are blooming like mad with superior fragrance. * Posted by: buxusareyou z6 NC on Fri, Sep 13, 02 at 16:11 Hey David, How 'bout the pungent scent of the foliage of Caryopteris divaricata? Brush against it and, phew... what is it remniscent of? A real conversation piece! Lovely species. * Posted by: Taba z5b MO on Fri, Sep 13, 02 at 16:15 Great thread. Lots of good ideas. I'm so tired of mums and asters at all the garden centers. I love fall-blooming bulbs - not sure how little-known they are. Last year I planted an assortment of fall-blooming crocus and colchium and they were gorgeous. Some very late blooms. They aren't up yet here but I saw lots of them yesterday at a local public garden. Not sure if I should be concerned about mine or not! Time will tell. * Posted by: Chelone z6 so. Maine on Fri, Sep 13, 02 at 16:43 Hear, hear! for Chelone. Don't miss out on Chelone obliqua and Chelone glabra. I prefer both to the more commonly available lyonii. This is a plant that has rather "gone out of favor" over the years as showier plants have arrived on the scene. It is wonderful in combination with Dicentra spectabilis, Hostas, FERNS, and (I'm told) Aconitums. I have no disease troubles and only an occasional nibble on its leaves. Chelone glabra is a native wildflower in my region of the country and it is truly breathtaking at nearly 4'H in a moist area! I adore Cimicifugas, Kirengeshoma palmata, and Dictamnus. Another overlooked plant is Hibiscus. OUTSTANDING! * Posted by: blazingstar z8GA on Fri, Sep 13, 02 at 19:29 Your Caryopteris looks alot like my Blue Butterflies (Clerodenrum ugandese). I think like Barry Glick, that somebody must have missnamed it. My bush has square stems, the leaves are bigger than yours though, but I just went out and crushed a leaf, and it stinks too. I bought it this spring and it has been blooming ever since, no signs of it letting up either. As far as I have been told, it will come back from the roots here in zone 8. Bumblebees go crazy over it, but they have to climb over the flower to the back somehow, to get the nectar. They might be the only ones that can get to it. Very interesting, check it out. * Posted by: Kevin_5 z5 on Fri, Sep 13, 02 at 20:02 The Franklinia has been through one winter, with a low of 18 below. No damage from the winter. It leafed out then got whacked by a 24 degree freeze in late May, which caused tips to die back, but it releafed and is covered in flower buds/flowers. So far, a tough tree! * Posted by: david_5311 Z 5b/6a SE Mich on Fri, Sep 13, 02 at 20:44 Hey blazingstar - you're right!!! the flowers of Caryopteris divaricata do look a LOT like Clereodendrum ugandense. Same exact flower form, I always had the sense that I had seen this one before. It's uncanny, they must be adapted to the same pollinator - a bumblebee hunchback perhaps. * Posted by: NotEnoughRoses 7b/NTX on Fri, Sep 13, 02 at 22:13 Tagetes lucida (Mexican Mint Marigold) and Compositae Tagetes lemmonii (Copper Canyon Daisy) are my two favorites. Malvaviscus drummondii (Turk's Cap) blooms straight through from summer til first frost. Salvia greggii (another that blooms all season to the first frost) Reblooming irises... Cassia lindheimeri (Velvet leaf senna) Grasses - Muhlenbergia capillaris and Muhlenbergia filipes (natives) and Pennisetum alopecuroides 'Moudry' (new favorite from last fall - highlight of October garden tour). Shrubs - Encore azaleas started blooming last week. If this year is anything like last, they will bloom off and on through spring. Camellias... Roses here are incredible in the fall - almost as good as the spring flush. I grow 100+ roses - mostly antiques - Duchesse de Brabant is one of the best for fall bloom. Also love Belinda's Dream. Not uncommon to have a few roses still going at Christmas time. (Maggie, a 'found' rose, and Anna de Diesbach were both blooming last 12-25.) ~ Suzie * Posted by: Taryn S Ontario Z6B on Sat, Sep 14, 02 at 0:16 David, what an informative thread. I have a question about your Chelone pic; is the photo true to the actual colour of the plant? I'm asking because it looks awfully much like my pink Chelone, but I wouldn't describe the leaves on mine as blackish green. Deep, deep green, and resistant to almost anything, with regular watering. This plant was here when we bought the home in April of '98, and is now a scrumptious 4'X4' mound, and has been blooming for several weeks now. I have spread it about to a couple of other locations as well. I thought it was C. obliqua, but whatever it is, I adore it! My newly found favourite fall-blooming perennial is Patrinia scabiosifolia, or 'Golden Lace'. I grew this from seed in the winter of 2001, and am thrilled with the delicate, airy heads of lemon yellow blooms. I will put Verbena bonariensis with it next season, will be a knockout fall combo. Thanks for a great read... * Posted by: david_5311 Z 5b/6a SE Mich on Sat, Sep 14, 02 at 7:46 The picture of chelone 'Hot lips' is absolutely true to color except the flowers look more washed out in the picture. In 'real life' the flowers are more of a rich rose pink. The foliage IS that rich blackish gray green, even richer than shown in the photo. That's why I say it had a strong presence in the garden through the summer as a foliage plant. A really good garden selection. * Posted by: Andy_Japan z9 on Sat, Sep 14, 02 at 19:31 A valuable thread. After a long hot summer everyone loves fall and this season has some of the best performers. I also love caryopteris and patrinia and chelone and cimicifuga. Asters and mums of course are better known. (David I lost my Franklinia here in zone 9--it toppled during the fall typhoon season and never recovered.) The sedums are well known but my absolute favorite is a ground cover, s. pluricaule, which starts blooming for me in early September and will go on for many weeks. It is hardy to zone 3. * Posted by: penney5 6 on Sat, Sep 14, 02 at 19:48 My favorite plant in fall: Eupatorium coelestinum aka mistflower(why doesn't everyone grow this?) What else is blooming right now here(zone5/6) Rudbeckia triloba Salvia azurea Anemones Datura innoxia Malvia moschata Buddleias China aster (annual) And still to flower: Boltonia asteroides Toad lilies Hardy pink chrysanthemum * Posted by: Geranium Z5/MA on Sat, Sep 14, 02 at 21:52 Ah - someone has finaly mentioned Boltonia. The wispy pink variety has been bloming for several weeks, but the white B. 'Snowbank' is just coming out. I have it planted among ornamental grasses and also at the back of a long border with New England Asters and Sedums. One of the last things to bloom for me is Aster tartaricus, often as late as early November. For the front of the garden, I love the Alliums - especially A. senescens glaucum (the Curly Chive) and A. thunbergii 'Ozawa', an October bloomer. The former is in full bloom now and will go on for weeks. * Posted by: gardenbug Canada zone 5 on Sat, Sep 14, 02 at 22:50 I forgot to mention corydalis. I have 'lutea', the longest blooming plant on earth I firmly believe. I also have the lavender flowered form blooming still. Both nice in different areas. * Posted by: Andy_Japan z9 on Sun, Sep 15, 02 at 4:48 Chelone, I'm glad you mentioned acontium. I was just in the garden today--finally a break in the heat--and noticed my acontiums don't even have buds, that's how late they bloom for me. There are spring-flowering species too, so check first. For you blue lovers, aconitum is outstanding. * Posted by: david_5311 Z 5b/6a SE Mich on Sun, Sep 15, 02 at 11:21 Well, how 'bout a few more. No one has mentioned cyclamen hederifolium, it is one of the joys of the fall garden, just emerging now. And leadwort, ceratostigma plumbaginoides, is now coming into full bloom. One of the few plants which actually excels in dry shade, and rose red fall color next month adds to the show Last for now is perhaps my favorite (well, OK, one of my favorites) plant of fall, the fabulous soft yellow daisy helianthus 'Lemon Queen'. Tough and easily grown, 7' tall in lean soil with no staking, though some of mine do flop down (so you can appreciate the soft color of the flowers. Blooms a solid 6 weeks, now at peak . * Posted by: Storygardener 5/6 central oh on Sun, Sep 15, 02 at 11:35 These ideas are GREAT. Don't forget eupatorium rogosa chocolate - with it's dark foliage and pretty white flowers! * Posted by: chouchou z5b ONT on Sun, Sep 15, 02 at 14:38 I'm in love with my agastache rupestris right now. I like everything about this plant; foliage, flowers and scent. My "Pamina" anemone is beautiful too and it is such a well-behaved anemone - stays where I put it. "Alma Potschke" aster is just beginning its very vivid display, in spite of the relentless drought it has had to endure this season. * Posted by: ChrisMD 7 on Sun, Sep 15, 02 at 15:47 I am very interested in Heleniums. 3 to 6 foot plants topped with clusters of quarter sized flowers in yellows, golds and reds. As with so many other native American plants, it seems that most of the cultivars have been bred in Europe and are not available yet here in the US. * Posted by: Bejoy PNW8 on Sun, Sep 15, 02 at 16:03 WOW! Great ideas here for fall flowering plants. Never heard of many of them. Guess I will go hunting. I have Coreopsis , Rudbekia, Allium, Roses, Butterfly bushes, Blackberry Lilies, Hardy Aster, Violas and Pansies, Geraniums, Stell D' Oro and some foxglove still blooming. My Kaffir lily is in bud so will be blooming soon too. These are commonly grown ones..but I love their blooms. * Posted by: david_5311 Z 5b/6a SE Mich on Sun, Sep 15, 02 at 17:12 I'm right there with Chris, I LOVE heleniums too. Mine are just going by now, didn't get any great pics this year, but love the rust/orange ones. I am also with chouchou. My favorite jap anemone is Pamina too, and I love the way Agastache rupestris just finds its own spot. This one just seeded here, it's not 'supposed' to be there, but makes a nice contrast with the tight form of Buxus 'Graham Blandy' And being a geranium nut, I have to show a geranium which I believe will be a great fall plant (and summer too), that being the new geranium 'Rozanne'. It has the wonderful marbled foliage and long late bloom of 'Buxton's Variety, its parent, without being quite so fussy. The flowers are getting more blue as the weather cools. * Posted by: Yondertree Oregon coast on Sun, Sep 15, 02 at 21:56 My favorite salvia, S. darcyi, is at its peak now, a cheery tall red that simply clicks all the colors of the garden together around it. It reconciles the Rudbekia and the Penstamon with the Japanese Anemone, amazing. The foliage has a lovely lemony fragrance when you brush against it. It made it through last winter, but I will save a few cuttings this year to be sure to have it again. * Posted by: gardenbug Canada zone 5 on Sun, Sep 15, 02 at 23:17 Now David, I did mention cyclamen way back at the start. I love them so much...grew them from seed. I agree with all of Chouchou's choices too. My blue lobelias are blooming nicely now also and look nice near the pink turtlehead. The cardinal flowers are also still blooming away in another area. * Posted by: Taryn S Ontario Z6B on Sun, Sep 15, 02 at 23:25 Yes, Cyclamen hederifolium is wonderful when it's happily placed. Likes my dry shade. I've got 'Cyclamen-leaved Violet' (Viola koreana 'Syletta') going like gangbusters in the greenhouse, which I hope will give me the wonderful silver-embossed foliage for more of the season than the cyclamen does. * Posted by: Andy_Japan z9 on Mon, Sep 16, 02 at 7:20 Taba, I like the fall-blooming bulbs too but if you like a tidy garden, watch out. The foliage from colchicums, for example, stays nice and green all winter, then begins to yellow in spring. And it takes its sweet time too. Sterbergia is my favorite since the foliage, which is bright green and strappy all winter, disappears without a whole lot of fuss in spring. If you plant them now they will bloom in a couple of weeks. * Posted by: Eric_OH 6a on Mon, Sep 16, 02 at 9:19 Once you get over the inaccurate catalog description, Heteropappus 'Blue Knoll' is an attractive aster-like annual/?perennial (it should have been named 'Pale Lavender Knoll'). I also like Patrinia scabiosifolia, a great late summer and fall perennial which also has some purplish foliage color as the weather cools. And Panicum 'Dallas Blues' is in full flower here. Hoping for good foliage color later in the season. * Posted by: david_5311 Z 5b/6a SE Mich on Mon, Sep 16, 02 at 9:39 Hey Andy, Sterbergia is lovely! Never heard of it. Do you know anything about hardiness? And how about it getting eaten by mice/voles? I plant lots of crocus in my garden including the autumn forms, but they don't last since I suspect they get eaten. I like colchicums too but I am not a fan of the foliage as you rightly point out. You need to plant them near the front of a border to see them, and the foliage is so ugly in late spring. * Posted by: Dicentra SE PA z6B on Mon, Sep 16, 02 at 10:29 Forgot to mention...Fall Crocus! Found the beauties blooming away now in the garden :) * Posted by: sbeuerlein on Mon, Sep 16, 02 at 11:25 Solidago rugosum "Fireworks" is a really terrific cultivar, just starting its show. Anemone x japonica "Bressingham Glow" is a very nice plant. Callicarpa berries are just turning now too, very nice. * Posted by: Eric_OH 6a on Fri, Sep 27, 02 at 10:46 One other Caryopteris that should be grown more is C. incana, which has blue and white-flowered varieties. It's rated hardy only to zone 7, but can be raised from seed to flower by early September of the same year. Great fall bloomer, probably would be a knockout planted with Patrinia. * Posted by: buxusareyou z6 NC on Fri, Sep 27, 02 at 11:06 David - Sternbergia is probably a tad tender (Zone 6 - my guess) for you. But you should give it a go, nevertheless. The late William Hunt who gardened and wrote about gardening for years in Chapel Hill, NC had thousands of these flowering in the fall. It was quite a sight! * Posted by: spec4lover z7 VA on Fri, Sep 27, 02 at 11:27 For years, ajania was incorrectly classified as a chrysanthemum. I think the leaves are much more interesting, though. It will bloom here in October. A link to blooms is given below. Today, my cannas are providing a lot of color in the yard, as are the reblooming daylilies and the crape myrtles. The caryopteris are almost finished, sadly, but the buddleia keep on going due to deadheading. Lavenders are in varying stages of bloom in my yard, with the Musteads in full or slightly past full bloom and the Provence and other larger ones still in bud. Chaste trees can also provide some color at this time of year, if they are cut back after the first bloom. (I had both the blue and white blooming at this time last year, but am saving the seed this year, so...no blooms.) My hydrangea paniculatas, especially the Tardiva, are providing some color to the yard, too. And as others have said, the lovely toadlilies or Tricyrtis have yet to bloom--that's another for October. * Posted by: Teri2 6/7 TN on Fri, Sep 27, 02 at 15:11 David - I never know how many of my spring crocus will return either so I don't plan on any. I just replant every year. Same with Sternbergia in the fall. They're a little pricier so I can't plant too many but I do put a dozen or so in an easily visible spot. For me, they provide the thrill of fresh, new growth at a time when the rest of the garden is beautiful but bittersweet. * Posted by: Taba z5b MO on Fri, Sep 27, 02 at 16:10 My Colchicum Rose and Giant are finally shooting up. The foliage is a bit untidy and yellow in spring, but I like the bit of green in winter. I haven't tried Sternbergia and it's a bit too late for this fall so maybe next year. It does look really lovely. Lots of great ideas in this thread. I'll add it to the FAQ so it doesn't disappear off GW. So who has a great picture of an unusual fall-blooming plant? (Something you took yourself and would like to donate for the FAQ.) * Posted by: ladybug6a 6a ontario on Fri, Sep 27, 02 at 22:52 You all forgot Solidago (Golden rod). I just love the yellow with the commen Aster. * Posted by: Taryn S Ontario Z6B on Fri, Sep 27, 02 at 23:11 LOL Ladybug! The post was about 'little known' fall bloomers. I would say that many of us know the common Asters and Golden Rod, though there are some nice cultivars out there. Many who suffer with allergies know the latter a bit too well! P.S. Tricyrtis hirta 'Miyazaki' is in bud, I'm soo excited! (first year from seed!) * Posted by: Andy_Japan z9 on Sat, Sep 28, 02 at 2:56 So glad this thread resurfaced, cause I love this season. Eric, we have c. incana all over--they reseeded last year--and as you said they will bloom the first year. Yours are lovely. Spec4, I had no idea ajania wasn't a chrysanthemum! Anyway, as you say, the foliage is a whole lot nicer. I'm love gentiana scabra, a really late bloomer. My first bloom opened yesterdday. True blue--nice for a rock garden, cause they're small. * Posted by: Taryn S Ontario Z6B on Sun, Sep 29, 02 at 23:19 Andy, that is so pretty! If you manage to get some seed from them, I'd be very interested... * Posted by: Bob_R z6 Ontario on Mon, Sep 30, 02 at 0:56 Great thread David! I'd like to add Begonia grandis, which is at its peak. And I'd like to single out a tricyrtis which is unlike others in habit and flower - macranthopsis is trailing and has yellow flowers, a few of which are just starting to open (this is a new plant for me and I'm seeing it bloom for the first time). Bob * Posted by: Marg504 z5PA on Tue, Oct 1, 02 at 6:38 How long will it take to get the word out that "golden rod" is not responsible for fall allergies. It is the pollen of "ragweed" that is to be blamed for all that misery. Golden Rod justly deserves a place in our fall gardens * Posted by: spec4lover z7 VA on Tue, Oct 1, 02 at 10:04 My toad lilies are beginning to bloom!!! The speckled ones (I haven't looked up their names and the book is at home) are simply lovely and loaded with buds. The white ones didn't do as well this year. I read today that they should be watered when climate is in drought. I had them mulched and didn't water. It really looks like the speckled blooms didn't miss a beat, but perhaps that's why the poor showing on the white ones. It's a pretty little flower... Recent rains have made some of the reblooming daylilies shoot up new scapes. Radiant Ruffles and Siloam David Kirchhoff and So Excited are some of the prettiest ones!!! * Posted by: Andy_Japan z9 on Tue, Oct 1, 02 at 19:44 Spec4 and Taryn, glad you like this gentian. Taryn, this thread said little known, not easy to grow, LOL They are so difficult, they are often considered annual, but I got mine to survive and flower after three tries ;-) Last night Japan was hit by Typhoon 21 (no names, just numbers!) and I'll go outside later to check to see if anything is left of my garden. Any seeds that might develop have you name on them. BTW, toadlily has a muuuuch nicer name over here--it is called (Japanese) nightingale (hototogisu). * Posted by: Brody 7/8 snst4 WA on Fri, Oct 4, 02 at 8:09 I'll second the Begonia grandis, and Cyclamen hederifolium, too. Schizostylus coccinea and its varieties are also great for fall, even into winter if the weather is mild. But my favorite is Nerine bowdenii, which should be blooming in about a week in my garden. Lots of hardy geraniums are still going strong, and Crocosmia 'Emily McKenzie is too. Great ideas, everyone! * Posted by: Dicentra SE PA z6B on Fri, Oct 4, 02 at 9:29 Marg, I agree! I love Goldenrod and have it planted towards the back of a native plantings area. It's showy and tough, especially in a garden setting. * Posted by: david_5311 Z 5b/6a SE Mich on Sat, Oct 12, 02 at 10:05 Hi all, I have been gone 2 weeks but I am happy to see more contributions to this thread! I agree with Andy that fall is a wonderful time in the garden. One of the first things we all have to do on returning from a trip, of course, is to see how the garden is *doing* and what we have missed (even if it is pitch black outside, right? LOL). One of my treats on return is to see this little known treasure, Salvia koymae, in full bloom now. I expected it to bloom earlier but it is certainly welcome in October. This started as just a single plant this spring, now covering a 3' circle. I hope it will not be too agressive a spreader, because it certainly has won my heart. * Posted by: Taryn S Ontario Z6B on Sun, Oct 13, 02 at 4:41 Tricyrtis hirta 'Miazaki' is stunning, first year from seed! As is Begonia grandis. Patrinia scabiosifolia is remarkable too (in its second year). The bees and wasps seem really taken with it, drunk on it almost, LOL! I moved 3 plants from my trailer park (which we are leaving) to my front garden, and couldn't get most of the bugs off them. They were quite happy to stay on the blooms enroute, and are still glued to them now! I didn't cut them back before digging, and they are still blooming their fool heads off, with a bit of staking for support while they settle into their new homes. * Posted by: Andy_Japan z9 on Sun, Oct 13, 02 at 21:04 David, how frustrating to learn about a Japanese native from someone in Michigan, lol! I LOVE it. Too bad I don't have any shade to put it it. I did some research and in Japanese it's called Nagano (place name, remember the winter Olympics?) autumn paulownia! And Taryn, I've already got seeds of patrinia germinating for next year. (Only had one this year.) A great addition to any fall garden! * Posted by: girlgroupgirl 7b on Sun, Oct 13, 02 at 21:16 This year I planted a Forsythia Sage (will bloom next year), the shorter version of tartarian aster and a climbing aster which is absolutely the most beautiful lavendar color! It took me a few years to figure out what would give me the most continuous and latest blooms. The trick is to make sure they well placed (not to close to others, not too far away as to be just islands in a bed of green or dirt). I also purchased a plant listed as Kunata (sp?) but it is a creeping mat forming plant with small pink ball heads. Pretty, blooming now but would be super invasive if not where it was planted. I like the Caryopteris/clerondenrum. I think I am going to add this to my want list! * Posted by: krista_marie 5 on Sun, Oct 13, 02 at 22:15 My Wonder of Staffa aster has been blooming into November for the last three years along with my Iceberg rose. I couldn't be happier. My mums, plumbago, agastache, caryopteris, and salvia are all blooming their heads off. That will probably end with the frost tonight. * Posted by: Eric_OH 6a on Sun, Oct 20, 02 at 0:02 Reading some of the comments about asters, I get the feeling that people are overlooking these plants based on their familiarity with roadside asters, and instead plunking down money for potted mums which are hit-or-miss when it comes to hardiness. Aster oblongifolius (forms of which are sometimes sold as 'Raydon's Favorite' or 'Fanny's Aster') is one highly adaptable species that thrives from zone 5 on down to the Gulf Coast. A. tataricus and A. elliottii (a tall Florida native with pink flowers, good for hot climates) are other species worth investigating. And I've seen few mums that could match 'Prof. von Kippenburg's performance in my garden this year: * Posted by: david_5311 Z 5b/6a SE Mich on Sun, Oct 20, 02 at 7:38 I'll just put in a sideline to asters, after Erics comments. There are many good asters, and as he said one of the most gardenworthy is A. oblongifolius. 'Raydon's favorite' is a great plant, has a very nice tight 'shrub-like' appearance in bloom, and fairly late bloom. I have grown some other cultivars of this species too. One slight problem I have had up here is that they seem a bit marginal in hardiness, I have lost them some years. My favorite asters, which would qualify as little known since I have rarely seen them in gardens (and maybe never heard anyone else talk about them in the forums) are cultivars of the species A. laevis. My absolute favorite is a tall (4-5') variety with rich lavendar flowers and dark purple red stems call 'Calliope'. It is a great garden plant throughout the season beacause of its dark stems, which make a wondeful light-dark color echo with the plant in bloom. The other fabulous cultivar of A. laevis worth growing is 'Bluebird', also a shrubby mass of rich lavendar in bloom, not bothered by so many of the problems which plague the more common New England asters. Finally, I will put in a plug for the native Aster ericoides, the heath aster. These plants make clouds of white to pale pink or lavendar blooms, are ideal in poor soils, but will also do well in average garden soil. I rarely if ever see them in gardens but they are good plants. Heronswood used to carry quite a few named cultivars. * Posted by: zrusilla z5 Chi,IL on Mon, Oct 21, 02 at 16:52 Heath aster grows wild all over the neighborhood around my office. I recently dug up a sample from a vacant lot and plunked it in my parkway garden. I also did the same for butter-and-eggs (toadflax.) * Posted by: Eric_OH 6a on Mon, Oct 21, 02 at 18:07 A few more, strutting their stuff as October draws to a close: Agastache rupestris 'Apache Sunset' - fine billowing blue-green foliage scented of anise or liquorice (individual nose interpretations vary) and tubular orange-red to apricot flowers. I didn't think much of this plant when it started blooming in early summer in its first season from seed, but it's gotten more floriferous and dense since then. Very nice. I had forgotten ever planting it, but a renegade deep purple Aconitum has come into flower. And Helianthus 'First Light' has been impressive in its initial season, the yellow flowers especially effective glowing in the light of late afternoon and early evening. And it doesn't do too badly in early morning either. * Posted by: david_5311 Z 5b/6a SE Mich on Mon, Oct 21, 02 at 19:10 And, perhaps last but not least.......no one has mentioned (where are you Beverly/Storybook Gardener??)....(drum roll).....Ligularia tusselaginea aureomaculata (don't ya' just love that name!!!!!). I learned of this plant on this forum last winter, bought one from Plant Delights. Well my plant has thrived, except for a few slug holes, and when I got back home a week ago it was just covered with flower stalks. The flowers aren't quite open, though I can see the yellow inflorescences just beginning to show. It has been unusually cold here the past few weeks, but I am still hoping that this will fully open. If so, it is clearly going to be a November bloomer. I am hopeful, and Beverly and others reported success in overwintering this in Michigan and Ohio, despite the zone 7 rating. I will post a picture when (if) it fully opens out. * Posted by: Tomato_Girl z5St.Louis on Tue, Oct 22, 02 at 15:13 How can I get some Calliope Astor? I saw a really tall blue aster at the Missouri Botanical Garden and it was next to the FABULOUS goldenrod 'Fireworks'. What a pair! * Posted by: david_5311 Z 5b/6a SE Mich on Tue, Oct 22, 02 at 17:34 A tall aster which is easy to find (relatively) is A. tataricus. It gets 5-6'. Tolerates part shade too. Somewhat invasive, not for a 'polite' border. I got my aster 'Calliope' from Heronswood years ago, not sure they still offer it. Well worth seeking out. Other tall asters to look for are 'Treasurer' and 'Climax'. Do a search, I'm not sure of sources. Canyon Creek Nursery in California used to be a good source for some of these asters but I do not think they offer them any more. * Posted by: Eric_OH 6a on Tue, Oct 22, 02 at 20:46 I recently saw the ligularia David mentioned in a wooded section of a display garden in North Carolina. Very nice under oaks. The flowers are OK, but strictly secondary to the foliage. This plant and plain ol' L. tussilaginea are acceptable hosta substitutes in places too far south for hostas to flourish. * Posted by: judyefd 6ma/4vt on Wed, Oct 23, 02 at 10:49 I want to put in a pitch for Mongolian Aster - Asteromoea mongolica. It has adorable white buttons (that start out with a lavender hue) with yellow centers. They've been non-stop blooming for me since mid-July - and I pinched them back twice to keep the height to a little over 2 feet. Still looking good - even with this morning's snow! * Posted by: gardenbug Canada zone 5 on Wed, Oct 23, 02 at 11:21 My aster, The Prince, is a beautiful thing today in the garden with its darkest of leaves and multitudes of tiny white pink-centered blooms. I caution those who think that goldenrods are common. The many hybrids are very deserving of investigation. The "solidaster" is also a beauty- a compact hybrid cross between Aster and Solidago. * Posted by: Lisa_H 7 OK on Wed, Oct 23, 02 at 13:31 I didn't see anyone mention it, but I really enjoy my perennial ageratum Eupatorium coelestinum this time of year. It is a beautiful misty blue color and really adds some color to fall bouquets. However, put this in a place you don't mind it roaming, it is rather invasive. I have it in a partially sunny location (more sun than shade). * Posted by: Eric_OH 6a on Wed, Oct 23, 02 at 16:50 Eupatorium coelestinum generally runs about a foot and a half tall max, sometimes a bit more. It does spread, but is shallow rooted and easy to yank if it strays where you don't want it. * Posted by: sbeuerlein on Wed, Oct 23, 02 at 21:25 I have an Agastache called "Apricot Sunrise," which I've enjoyed this year. Still in bloom. Started in July or August. Solidago rugosum "Fireworks" somebody mentioned has become one of my favorite perennials. Something to look forward to each year. Spectacular. * Posted by: Andy_Japan z9 on Thu, Oct 24, 02 at 3:56 I just found this one: Ainsliaea cordifolia. Blooms in October. It's a compositae, and hardy to zone 4! Terra Nova is the only place it's available. But they're only wholesale. Maybe if you contacted them they could tell you what nurseries/garden centers they sold them to--or maybe it's just for the coming 2003 season. And maybe if you bought enough (GB, you have plenty of space!) you could get them wholesale. * Posted by: Bonitoad 7b B.C. on Sat, Oct 26, 02 at 5:03 You all had me very concerned about what was blooming in your gardens... until I looked at the dates you posted on.....wheeee. We've only had cool weather for a few days now and plants , such as hostas, have just turned yellow. I'm enjoying all my fall blooming tricyrtis, pulsatillas are at it again, and the stately ( 7-8' ) Leycesteria formosa is at it's best right now... What an interesting thread this is... I've been busy writing down names on my wish list.... thanks every-one.. * Posted by: Bouquet z8 Dallas on Tue, Oct 29, 02 at 16:41 When I first planted the perennial Blue Mist Flower, I was disappointed with the weird lavender color that seemed to clash with its own green leaves. This year I have a Paul Neyron rose surrounded by Victoria Salvias with Blue Mist flower along one side mixed in with the salvias and a pale yellow lantana called Lemon Drops in between. The purple of the salvia seems to tone down the lavender and help it blend better with the other colors. I know you're not supposed to plant things so close to roses but I really like the way this looks. For me, it makes a nice filler and is shallow rooted and easy to thin out where you don't need it. I have it in full sun. I tried a Caryopteris once but it didn't make it. Our summers are brutal. I'm still a novice and tend to fall for plants the nurseries sell ? a lot that are inappropriate for this area. * Posted by: Eric_OH 6a on Wed, Oct 30, 02 at 9:56 In addition to E. coelestinum, there's another member of the genus that would be useful in your area. E. greggii is native to Texas and parts of the Southwest, blooming in spring and fall and attracting butterflies. It grows to about 18 inches and is rated hardy to zone 7. I also grew a shrubby Mexican Eupatorium (E. viburnioides) in the Houston area (it's been offered by Yucca Do nursery). This one is somewhat succulent and has white flowers which appear very late in the season (late November when I grew it). * Posted by: Bouquet z8 Dallas on Wed, Oct 30, 02 at 12:07 Thanks for the additional suggestions re eupatoriums -- Do you know if that Euphorbia polychroma 'Midas' in David's garden would grow in my area? I'm always looking for fall color in foliage (red, orange, burgundy)-- like Nandina, but not Nandina. I know something like that would really set off what I have blooming right now for next year: Salvia gregii in all colors (red, fushia, apricot, orange, pale yellow and white), Mexican Mint Marigold, Salvia Leucantha, Radiation lantana, yellow butterfly bush, Russian Sage, and Mutabilis. (The plants we can grow here sound so unsophisticated compared to your plants further north...) but I can't complain about the beautiful color right now. I'm not ready to commit to the permanence of shrubs in this garden since I'm still experimenting with the position of the plants. I did find that an earlier comment about planting 2 fall blooming things for every one planted before June has really helped me in my selection of plants lately. Thank you to whoever that was! * Posted by: david_5311 Z 5b/6a SE Mich on Wed, Oct 30, 02 at 13:20 Hi Bouquet, that comment was one that I read years ago and often quoted (here and elsewhere) from Christopher Lloyd, the great British gardener, and I have found it useful for years in planning long-season herbaceous plantings. I suspect that you can grow Euphorbia polychroma, but I can't guarantee that it would turn color for you. Some gardeners in mild climates suggested that it did not turn color without significant cold. But of course, there is an easy way to find out (try it and see, then let us know...) I have to laugh about your comment about not wanting to use shrubs because you are still playing 'musical plants' and making changes. I can tell you that doesn't stop me! I spent the weekend moving shrubs around, doing exactly what we do with perennials. It really isn't a problem as long as you don't wait too long, (try it and see...). And I would much rather move a 2 year old viburnum than a 10 year old Miscanthus sinensis 'Silberfeder' any day! :o) * Posted by: Eric_OH 6a on Wed, Oct 30, 02 at 14:20 There are good fall accent plants for the Dallas area that would be marginally hardy further north. A few that come to mind are grasses in the genus Muhlenbergia (M. lindheimeri is a gorgeous blue-green grass with excellent flowers (there was a fine specimen at the Antique Rose Emporium the last time I was there) and M. capillaris lights up meadows with its hazy pink plumes in fall. Pennisetum setaceum rubrum will last deep into fall for you. You mentioned Mexican mint marigold, and another Tagetes (T. lemmonii) is a shower of late-season gold with a plus of citrusy foliage. Firebush (Hamelia patens) is probably not going to be reliably hardy for you, but grown as an annual will thrive on the hot summers and give you red-tinted foliage as the weather cools. * Posted by: Bouquet z8 Dallas on Wed, Oct 30, 02 at 14:45 I have a T. lemmonii planted last spring as a 4" pot. It is now 2'x5' and planted in the wrong place since I was unaware it would get so huge. It has not bloomed yet and we have a cold front coming this weekend -- hope I don't lose the blooms. The firebush I have considered before. Maybe I'll try it next year to accent one of the tagetes. Thanks for the excellent suggestions.

Posted by wizardnm (My Page) on Thu, Oct 29, 09 at 8:35 It's time to pull out those favorite recipes and share with others. Squash can include pumpkin recipes too. Here are the general Cookalong guidelines for new posters and a reminder for all: Every two weeks we post T+T recipes for the *star* ingredient, including a picture is not a requirement but highly suggested. Each Cookalong will run about two weeks, at the end I will draw a name from all that participated in that Cookalong and that person will get to pick the subject of the next Cookalong. Please remember to check for your name if you participated! I'll be posting at the end of the current thread for the next one....and need you to get back with your ingredient choice by Monday night or sooner. I'll draw a second name on Monday night if I've not heard from the first. So, let's get started, this Cookalong on squash will run until Sunday night, November 8, 2009. I'm trying to link all the Cookalongs to each other, so here is the last one. Nancy Here is a link that might be useful: Link to Cookalong 13----Cheese Follow-Up Postings: o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Thu, Oct 29, 09 at 11:03 Okay here we go with one I have posted before but it is a good one: BUTTERNUT SQUASH AND APPLE SOUP 4 Servings - 1 TBS olive oil 1 1/4 lbs butternut squash, peeled and seeded 1 medium leek, trimmed 1/2 onion, chopped 1/2 medium carrot 1/2 TBS fresh grated ginger 1/2 TBS fresh chopped thyme 1/2 teasp dried sage 1 small apple, peeled and cored 2 cups chicken or vegetable stock 1/2 cup unsweetened apple juice 1/2 - 15oz can cannellini beans chopped fresh chives sea salt and FG black pepper 1. Chop the leeks, using only the white and light green parts. Dice the butternut squash, carrot and apple into 1/2 inch cubes. 2. Heat the oil over a medium high heat in a large saucepan, then add the squash, leeks, onion, carrot, ginger, thyme and sage. Cook for 10 minutes or until the vegetables are slightly soft, then stir in the apple. 3. Pour in the stock and apple juice and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally, for 20 minutes or until the vegetables are tender. 4. Pour half the soup into a blender or food processor (I used a stick blender) and pur until smooth. Return the purée to the saucepan, add the beans and cook for 2 minutes over a medium heat until hot and bubbling. Adjust seasoning and serve sprinkled with the chopped chives. Source: Adapted from - Rick Gallop's GI Diet Green-light Cookbook SharonCb o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Thu, Oct 29, 09 at 11:22 Sharon, that looks really good. Since I have a LOT of butternut squash in the garage that needs to be used, this is the perfect time for a Squash cook along. I have a recipe for bread that I think I'm going to try... Annie o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Oct 29, 09 at 11:29 I have two recipes for squash soup. One I need to make right away because I need to use up some celery and peppers which the soup has. The other recipe is for red lentil pumpkin which has been on my "to try" waiting list for a month. Meanwhile, I would like to try a yeast bread with squash, that sounds great. But one I can do in the bread machine!!!!!!!!!! (I'll post the recipes this weekend when I make the one soup.) o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Thu, Oct 29, 09 at 12:37 Oh it is a good time for squash recipes right now. Especially since I'm "allowed" to eat it too. Annie I envy you since butternut is hard to find over here. Lots of squash but not too much butternut. Since I always seem to post these two soup recipes together, here's the other one: Roasted Garlic & Butternut Soup 6 - 8 servings (My own recipe. I always make too much!) 1 1/2 lbs butternut squash - after baking there should be about 2 cups of mashed squash 1 lg Spanish onion - peeled and cut into 8 chunks 1 medium leek - washed & chopped, including best-looking top green leaves 1 teasp cumin 1 head of garlic - sliced across top to expose cloves 2 - 3 cups chicken or vegetable broth 200 ml (about 3/4 cup) light cream or half & half olive oil fresh ground black pepper and salt to taste homemade garlic croutons (optional) & chopped flat leaf parsley Utensils needed: oven or toaster oven and roasting pan or tray, frying pan & lid, blender or food processor, large heavy saucepan with lid. 1. Preheat oven or toaster oven to 300F 2. Split, quarter and seed butternut squash, and arrange on roasting tray together with cut chunks of onion and head of garlic. Drizzle with a little olive oil and roast 1 hr or until all is golden and tender, including garlic. 3. Clean and chop leek, including top green leaves. Sauté in a little oil for in frying pan 5 minutes. Then add 2 cups of chicken broth, turn down to simmer with lid on until tender - about 12 - 15 minutes. 4. When butternut etc is cooked, scrape it from skin and place in food processor along with the onion, cumin, and some pepper. Squeeze the garlic cloves - which should be soft and buttery - from their skins and add to food processor. 5. Add some of the rest of the chicken broth and process to a puré. Gradually add the leek and liquid from pan. Process until all is smooth, adding more of the chicken broth as needed. 6. Place the mixture in the saucepan and gently heat. Add the rest of the broth as needed for the desired consistency.. Add the cream, reserving 2 TBS for swirling as a garnish when served. Check the seasoning - adding salt and pepper as needed. 7. Serve with a swirl of cream, chopped parsley and small homemade garlic-flavoured croutons. SharonCb o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Thu, Oct 29, 09 at 12:56 I love butternut squash and as a matter of fact, I roasted some last night! Here's one of my favorite soup recipes: Butternut Squash Soup 1 Tblsp Olive oil or butter 2-3 lbs Butternut squash, peeled, and diced into 1 inch chunks 3 large carrots chopped 1 medium onion chopped 1 Tblsp ginger(1"piece)minced 2 quarts of vegetable stock or chicken stock or cold water (I use chicken) 1 bunch parsley, chopped Pinch of: nutmeg Powdered ginger Curry powder Parmesan cheese Heat the oil or butter over medium heat in a large saucepot, sauté the squash, carrots, onion and ginger for 3 minutes, until they are lightly browned. Add the stock and some orange zest (if desired) and bring to a boil. Lower to simmer and cook uncovered for 35-40 minutes, until the vegetables are tender. Add the parsley, nutmeg, salt, pepper, ginger and curry to taste. Puree the soup with a handheld immersion blender, food processor or regular blender until smooth and creamy. Soup can be garnished with fresh sage leaves and Parmesan Crostini. Serves 4-6 people o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Thu, Oct 29, 09 at 15:07 I made this last spring and liked it so much I made a double batch for our soup party a couple of weeks ago! Sorry, I didn't take a photo....maybe next time! A couple of things I do differently: I brown the pork cubes a bit before adding to the crockpot, and I sub a couple of yukon gold potatoes for the parsnips, only because I am not a fan of parsnips. Hearty Pork Stew with Squash Source: Penzeys One 2/09 1-1/2 lb boneless pork loin roast, trimmed and cubed (I used boneless chops) 3 medium carrots, peeled and cut into 1/4" slices 1 medium onion, chopped 2 c peeld parsnips, cubed 1-1/2 c butternut squash, peeled & cubed 4 c chicken broth 1 T fresh sage or 1 tsp dried 2 tsp fresh thyme or 3/4 tsp dried 1/2 tsp salt 1/2 tsp pepper 3 T flour 3 T butter, softened In 4-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours. In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened. 6 servings Linda o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, Oct 30, 09 at 8:59 Being a person who likes to buy in season, (and cheap), at this point there will hardly be a week that goes by when I'm not eating some type of squash dish. I have a gazillion T&T recipes, plus lots in the "to try" file. But not one for squash yeast bread, which is what I want to try in the bread machine. I have one recipe for it in Mollie Katzen's "Enchanted Broccoli Forest" cookbook, but it is a sponge method type bread and I am NOT going there (been there, done that, do not have the time or patience). Here's what I'm making this weekend, due to having the celery and pepper. Got it out of a vegetarian magazine but I don't know what it was called, it was NOT "Vegetarian Times." Neli's Pumpkin and Leek Soup (sorry, don't know who Neli is, but I think the article said it was someone's aunt in Australia.) 1 large or 2 small leeks (I'll probably use the cheaper onion option) 1 rib celery (I'll probably use two or three, just to use them up) 1 clove garlic 1 green pepper (mine is yellow) 2 tsp. oil 1 1/2 cup chopped fresh tomatoes (I'll use canned) 5 cups vegetable stock (I'm sure you could use chicken stock) 1 1/4 lbs. pumpkin or winter squash (I'll use the squash, I don't care for most pumpkins you can get in the store) 1/2- 3/4 tsp. oregano (I may use the last of the fresh stuff growing out in the garden) Fresh ground pepper and salt to taste. (Note: I add one can pinto beans to this) Cook leeks, celery, peppers, garlic and fresh tomatoes if using, in oil. Add stock, pumpkin, oregano, pepper, etc. Simmer 20 minutes. Garnish with fresh parsley to serve. Great with cornbread. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Oct 30, 09 at 9:42 I want to play, but I don't have time to post any recipes right now. I'll be back for a butternut squash risotto recipe, and maybe a few other recipes. I love, love, love winter squash. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Fri, Oct 30, 09 at 10:40 I received butternut squash in my veggie box this week. I didn't know much about this veggie so I picked a sweet sounding recipe to try and we loved it. Carmelized Butternut Squash Ina Garten 2 medium butternut squash (4 to 5 pounds total) 6 tablespoons unsalted butter, melted 1/4 cup light brown sugar, packed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by prairie_love (My Page) on Fri, Oct 30, 09 at 13:43 My favorite restaurant makes a butternut squash ravioli with sage cream sauce. If one of you can provide me with a T&T squash ravioli recipe, I'd love to give this a try. Ann o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by robinkateb (My Page) on Fri, Oct 30, 09 at 15:34 Lpink I have a squash bread recipe that I make in the bread machine. It's posted on my blog, although here it is Winter Squash Whole Wheat Bread 1 cup winter squash puree 1 Tbsp butter at warm room temperature or melted (you could sub oil if you want) 1/2 cup water 2 cups whole wheat pastry flour 1 cup all purpose flour 1/4 cup sugar (I use what ever sugar I am in the mood for, brown, sugar in the raw, turbinado, maple sugar...) 1 Tbsp vital wheat gluten (optional, especially if you use some white flour) 1 1/2 tsp kosher salt 1 3/4 tsp yeast Place the ingredients in your bread machine in the order listed. Turn it on and let the machine make you bread. (A note on measuring flour. When using a bread machine it is important to measure accurately as you will not have a chance to adjust the quantity of flour while kneading. Spoon the flour into the measuring cup and level it off with a knife. The amount of four I get when using this method id vastly different from when I use the measuring cup to scoop up the flour and then leveling with the knife, or sometimes just wiggling the cup to level.) If you don't have a bread machine you can still make this, because bread has been around for a long time and bread machines are a new thing. Just put the yeast in the water and allow to stand until bubbly in the bowl of your stand mixer. Add the butter, squash puree, sugar, salt and vital wheat gluten. With the mixer on low add the flour until the bread forms a ball that pulls away from the sides of the bowl. Continue kneading until the dough is smooth and elastic. I also have a recipe on there for pureed butternut squash with chipotle. This time of year I am trying to find uses for squash so the timing is excellent. -Robin Here is a link that might be useful: Chipotle Roasted Butternut Squash Puree o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Fri, Oct 30, 09 at 18:43 Here's a family recipe that uses pumpkin but could be adapted to use any mashed winter squash. If you're looking for an alternative to regular pumpkin pie at Thanksgiving, this might be worth trying. It was a favorite of my mom and her sister. Glyki Kolokithopita (Greek Pumpkin Pie) A real change of pace from the traditional Thanksgiving pumpkin pie. Crispy fillo layers, a delicately spiced pumpkin filling, drenched in a luscious light honey syrup. Different and delicious. Filling: 2 large cans pumpkin ½ cup sweet, unsalted butter 1 teaspoon salt ½ cup sugar 1 teaspoon cinnamon ¼ teaspoon ground cloves 1 cup finely chopped walnuts 1 cup golden raisins Syrup: 1½ cups sugar ½ cup honey 2 cups water Pastry: 1 pound fillo dough 2 cups finely chopped walnuts ½ - ¾ pound sweet, unsalted butter, melted Filling Preparation: In large saucepan, combine canned pumpkin, ½ cup butter (1 cube), and salt. Simmer over medium/low heat for 15 minutes to evaporate moisture and thicken; stir frequently and do not allow to burn. Remove from heat. Add sugar, cinnamon, cloves, raisins, and 1 cup walnuts. Set mixture aside. Syrup Preparation: In saucepan, combine sugar, water and honey. Bring mixture to boil. Continue to boil until syrup is slightly thickened, about 15 minutes. Remove from heat and set aside. Glyki Kolokithopita Assembly: Brush bottom and sides of 10" x 15" baking pan with melted butter. Layer about 5 fillo sheets for bottom of pita. Do not cut bottom fillo sheets to pan size; keep sides up. Brush butter between each layer of fillo; brush sides. For next 5 fillo sheets, brush with butter and sprinkle with chopped walnuts. Spoon in pumpkin filling; spread evenly. Fold fillo sides over to completely enclose filling and brush generously with butter. Cut remaining fillo sheets to pan size. Layer next 5 fillo sheets, brushing with butter and sprinkling with chopped walnuts. Layer last fillo sheets, brushing butter between each layer only. Trim excess fillo dough from sides and corners of pan. Brush top generously with butter. Cut through top 3-4 fillo layers only; do not cut all the way through. Bake pita at 350° for 50 60 minutes; pita should be light, golden brown. Let cool for 15 minutes. Pour syrup over warm pita. Let Glyki Kolokithopita cool and absorb all of syrup before cutting all the way through, at least four hours or over night Do not cover until completely cooled. Serve at room temperature or cold. Refrigerate leftovers. (If you're really bored, I can post a link to watch a decade old video of me preparing this dish.) o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by jessyf (My Page) on Fri, Oct 30, 09 at 19:32 I'll watch that video, Shambo, link away! o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Oct 30, 09 at 19:59 Here's the butternut squash risotto recipe I promised. I'm sure I must have posted this one before, probably on one of the old risotto threads, but I'll do it again. It's from The Complete Italian Vegetarian Cookbook by Jack Bishop Risotto with Butternut Squash and Sage 6 cups vegetable stock 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, minced 6 large fresh sage leaves, minced, plus 8 leaves for frying (optional) 1/2 small butternut squash, (about 1 pound), stringy pulp and seeds discarded, peeled and cut into 1/2-inch cubes 1/2 cup white wine 1 1/2 cups Arborio rice 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table Salt and freshly ground black pepper 1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and saute over medium heat until translucent, about 5 minutes. Stir in the minced sage and cook for 30 seconds to release the flavor. Stir in the squash and cook for 2 minutes, stirring often to coat the pieces. 3. Add the wine and 1 cup of the warm stock and bring to a boil. Reduce the heat to low, cover and simmer until the squash is very tender, about 25 minutes. (If the pot runs dry, add more warm stock as needed.) Uncover the pot and cook off any extra liquid. 4. Using a wooden spoon, stir in the rice and cook for 1 minute. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 25 minutes. (Add hot water if you run out of stock.) 5 Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon of butter and the 1/2 cup cheese. Add salt and pepper to taste. Divide the risotto among individual soup bowls and garnish with the fried sage leaves, if using. Serve immediately with more grated cheese passed separately at the table. ***** That caramelized butternut squash recipe of Ina Garten's sounds remotely similar to something my son did with acorn squash. Well, the brown sugar part's similar, lol. I don't remember exactly what he did, but it was a very simple dish, and quite delicious. Okay, I just called him, and here's what he says he did. It's still vague, as he didn't measure, but we'll just say the ingredients are to taste. Baked Acorn Squash with Brown Sugar Acorn squash cut in half - 1/2 per person, or 1 per person if they're really hungry butter - softened enough to spread easily Brown Sugar - maybe a couple of tablespoons per half squash, or to taste. Bourbon (optional - that was my idea) Salt and pepper to taste Scoop the seeds out of the squash. Spread the butter on the cut side of each squash, actually mashing it into the hollowed out part. Smash (his word) an ample amount of brown sugar into the hollowed out part of the squash. If using bourbon, drizzle a little bit, about a teaspoon to a tablespoon, over the same area. Season with salt and pepper to taste if desired. Place the squash cut side down (yes, he insists that's correct) on a baking sheet and bake at 375 for about 30 minutes. You can turn the cut side up during the last 5 to ten minutes of cooking if it needs browning. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Fri, Oct 30, 09 at 20:23 Sally, I just finally got the hang of making risotto. And I love the idea of adding butternut squash. Thanks for the recipe. Jessy, here's the link. We made it about ten years ago, and I haven't looked at it for a while. I only hope I haven't embarrassed myself... Here is a link that might be useful: Kolokithopita o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Oct 31, 09 at 13:34 Shambo that video is AWESOME! If I had more patience with dough I would make that in a nano second, considering pumpkin pie and backlava are two of my favorite desserts! Also thanks RobinKate for the bread recipe. Today is a gray day and I think I am going to warm up the kitchen by baking bread! o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Sat, Oct 31, 09 at 19:52 Lpink, thanks for the kind comments. And RobinKate, I've also copied the yeast bread recipe. I really like the idea of a more savory yeast bread made with pumpkin/winter squash rather than the usual sweet quick breads. I bet it would make really good dinner rolls. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Nov 1, 09 at 9:37 The bread was very good! I had it for breakfast this morning with cinnamon sugar. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by robinkateb (My Page) on Sun, Nov 1, 09 at 10:58 Glad you liked the bread!! I sometimes add some cooked cracked wheat to the recipe and I prefer it that way, I am still working on the perfect ratios for that in the bread machine. It is based on my regular/evryday bread recipe. Shambo, there are many savory applications for pumpkin/squash puree. it adds moistness and flavor to waffles, pancakes, bread, rolls... Plus a ton of vitamins. Your video is great. So nice to "meet" you. Somewhere I think I have a recipe for pumpkin cinnamon rolls I want to try. The question is where? -Robin Here is a link that might be useful: My Everyday Bread Recipe o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Nov 1, 09 at 11:35 robin, the recipe I have been keeping to try is a cinnamon loaf, one of those you roll up like cinnamon rolls and then you have the spiral of cinnamon filling when it's sliced. I've got to find it. shambo, that was a great video. I love pumpkin pie filling, but not pie crust so much, so this might be a good option, thanks. Annie o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 1, 09 at 12:52 Boo hoo hoo, my computer just doesn't do videos very well any more. DH says it's because it's too old to upgrade to the level needed to play the videos. I tried to watch your video, Shambo, but it just doesn't translate to my computer. The vidoe goes in wa-a-a-ay slo-o-o-w, stop, start motion. I can't even do you tube. :-( Anyway, I want to try your recipe, Shambo, but I have a couple of questions. Do you brush the butter between the first 5 pieces of fillo, or do you lay 5 pieces down, then brush with butter, then add the next 5 pieces, or do you brush butter between each and every piece of fillo, then starting to add the walnuts between pieces 6 thru 10? I'm thinking it's the latter, but I'm not completely sure. Also, could it be made with a 9x13 inch pan, or slightly smaller? My pans are either a bit smaller or larger than what your recipe calls for. It looks so good, though. I hope you enjoy the risotto if you make it. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Nov 1, 09 at 13:01 Here is a squash soup I made last week. It was really good. The changes I made: I used one big squash, don't know the name but it was not butternut or acorn. I did not make the croutons, but they sound like it would make the dish. I used evaporated milk (all I had). Winter Squash Soup with Gruyère Croutons Bon Appétit : December 1996 Serves 8 Ingredients Soup 1/4 cup ( 1/2 stick) butter 1 large onion, finely chopped 4 large garlic cloves, chopped 3 14 1/2-ounce cans low-salt chicken broth 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds) 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds) 1 1/4 teaspoons minced fresh thyme 1 1/4 teaspoons minced fresh sage 1/4 cup whipping cream 2 teaspoons sugar Croutons 2 tablespoons (1/4 stick) butter 24 1/4-inch-thick baguette bread slices 1 cup grated Gruyère cheese 1 teaspoon minced fresh thyme 1 teaspoon minced fresh sage print a shopping list for this recipe PreparationFor soup: Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.) For croutons: Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Sun, Nov 1, 09 at 14:11 Robin, I followed your link. I'm always on the lookout for cracked wheat bread recipes. So far I've got a couple that I like, but I definitely want to try yours. I've got a bread machine, but don't like the crust when it does the baking, so I always bake in the oven. But the machine sure helps with the kneading and rising. Sally, regarding the filo, you separate all the filo leaves with a good brushing of butter. For a savory pita like spanakopita, my family used olive oil between the sheets and saved the butter for the top. As an aside, one of my uncles married a non-Greek girl and she tried once to save calories & fat when making baklava. She didn't brush the individual pastry sheets with butter, just a bit on the pan bottom and a bit on the top. All the filo just kind-of glued itself together and became a big soggy mess swimming in syrup. I'm sure using a 9x12 pan would work too. Lately my grocery stores have been selling a different size of filo, made specifically for the 9 x 12 pans. Since all my family recipes call for the larger 14 x 18 sheets, I have to play around with adjusting the filo sheets to my larger pans. I do a lot of overlapping. I've actually got two large pans handed down from my grandmother to my mother and now to me. Here is a link that might be useful: Frozen filo dough sizes available o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Nov 1, 09 at 14:14 A salad I made a couple of months ago and took to a work potluck. It was good; different. The only changes I made is using brown lentils instead of green and I used squash instead of pumpkin. Spiced Pumpkin, Lentil, and Goat Cheese Salad Bon Appétit : October 2009 by Ross Dobson Makes 6 servings This fall salad balances earthy, tangy, sweet, and creamy flavors. Ingredients 3/4 cup French green lentils* 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash 3 tablespoons olive oil, divided 1 teaspoon ground cumin 1 teaspoon hot smoked Spanish paprika** 1/2 teaspoon sea salt 4 cups baby arugula 1 cup soft goat cheese, crumbled 1/4 cup thinly sliced mint leaves 1 tablespoon red wine vinegar Preparation Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by robinkateb (My Page) on Mon, Nov 2, 09 at 10:32 Annie, I often do that with my cracked wheat bread, I use melted butter, cinnamon and sugar in the swirl. It comes out too sweet for our tastes without the butter. It makes amazing french toast. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Mon, Nov 2, 09 at 11:59 This recipe caught my eye at FoodGawker..because it's so simple and I have all the ingredients. And while you are there put in pumpkin and/or squash into the search...and be tempted and teased by Food Porn. Here is a link that might be useful: Baked Feta Pumpkin o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Nov 2, 09 at 14:50 This is one that we really enjoy...... Butternut Squash Ravioli Filling 1/2-3/4 large butternut squash, peeled,seeded and chopped 1 teaspoon ground nutmeg ¼ lb prosciutto chopped fine 1/2 cup ricotta cheese salt and pepper Wonton Wrappers ¾ cup butter 1 ½ tbsp fresh sage Steam squash until easily pierced with a fork. Saute prosciutto in a bit of EVO until just warmed through. Mash squash, and add spices, cheese, proscuitto and salt and pepper. Cool. Drop a spoonfull of filling in the center of each wrapper, moisten edges with water, and cover with a separate wrapper. Pinch edges together and refrigerate until needed. Cook ravioli in boiling salted water for about 3 - 5 minutes, drain, and serve with preferred sauce. Brown Butter Sage Sauce 3/4 cup of butter in a saucepan over med-high heat until butter turns brown. Interestingly enough, this is what happened: frothy, clarity with butterfat globs, clear, frothy, then brown under the froth. Take off heat, and whisk in 1 1/2 tbs. of fresh sage. Keep warm on low heat on back burner. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by adoptedbygreyhounds (My Page) on Mon, Nov 2, 09 at 17:04 The Sunflower Cafe is a vegetarian restaurant in Atlanta and this is one of their entrees. I have made this several times, sometimes I leave off the acorn squash! As the chef said, the recipe is very "harvesty" and colorful. Café Sunflowers Stuffed Acorn Squash Hands on time: 25 minutes Total time: 1 hour and 30 minutes Serves: 4 Ingredients: 4 medium acorn squash 4 tablespoons soy margarine, melted 4 teaspoons honey Paprika Salt 1/4 cup vegetable or olive oil 1 cup sliced button mushrooms 1 cup shredded red cabbage 1 cup shredded carrots 1/2 cup corn kernels 1/4 cup dried cranberries 1/4 cup raw chopped walnuts 2 tablespoons cooked wild rice 1/4 cup cooked navy beans 1 tablespoon minced fresh garlic 1 1/2 teaspoons herbes de Provence (basil, marjoram, savory, rosemary, thyme and lavender) 3/4 teaspoon dried tarragon Pinch coriander Pinch black pepper Pinch allspice 1 cup chopped fresh spinach Instructions: Preheat oven to 375 degrees. Cut the top quarter off the squash. If necessary, cut a coin size off the bottom ridges so the squash can stand upright. Scoop out the seeds. Brush the inside of each squash with the margarine. Drizzle with the honey and sprinkle with paprika and salt. Place the squash in a large baking dish. Add water to the pan to 1/2 inch deep. Cover the pan with foil, making four 1-inch slashes as vents for the steam to escape. Bake for 1 hour or until a toothpick can go easily into the squash. Heat the oil in a saute pan over high heat. Saute the mushrooms until lightly browned, about 3 minutes. Add the cabbage and carrots and saute for 3 minutes. Add the corn, cranberries, walnuts, wild rice, navy beans and garlic and saute for 2 minutes. Add the herbes de Provence, tarragon, coriander, black pepper, allspice and a pinch more of paprika; stir well. Season to taste with salt. Stir in the spinach and remove from the heat. When the squash are done, stuff them with the filling. Serve hot. Notes: This entree is so beautiful, it can be served on your nicest occasions. But be very careful when seasoning the filling: With each taste, you'll be tempted to, you know, check again to make sure there's enough, uh, salt. Yeah, salt. Better taste one more time . . . before you know it, you won't have enough filling left for the squash. Nutrition: Per serving: 530 calories (percent of calories from fat, 48), 9 grams protein, 66 grams carbohydrates, 10 grams fiber, 30 grams fat (4 grams saturated), no cholesterol, 169 milligrams sodium. Harvest 1 Harvest 2 Here is a link that might be useful: Sunflower Cafe's recipe o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Nov 8, 09 at 12:49 Adoptedbygreyhounds thanks so much for sharing that gorgeous picture! I would love something like that. Stuffed squash is so fun, but I rarely make it. Not worth the extra work for single-me and hard to keep and reheat at work, which is where I eat the majority of my meals. I need hash food one can eat by just reheating and scooping up. I could make stuffed squash and then scoop out the filling for the leftovers, but what I tend to do is bake it and scoop it first, then make a casserole type melange, or a skillet melange. I also do peeled butternut a lot. I'd be interested in any spaghetti squash recipes. I tried it for the first time last year, it was good but NO WAY resembled spaghetti, so my plan to serve it with spaghetti sauce died. I liked it with just butter, salt and pepper and maybe some parm. cheese. Seems like it would be better for that butternut lasagne than butternut--more texture and flavor. I make butternut lasagne and didn't really care for it--too bland. I think it was the cheese sauce, it overpowered the squash, IMHO, because I had pumpkin ravioli with sage brown butter sauce at a restaurant and it was FAB. Here's one recipe which would be great to serve as a side dish for Thanksgiving if you have a vegan in attendance. Also just plain good. It's from my Williams and Sonoma Vegetable Cookbook, one of my favorite cookbooks. Not one really unusual recipe in it, but just great versions of the tried and true, and really inspiring photos to go along. A good book to put on your Christmas gift list to give to a vegetable gardner, CSA member, or just someone who loves veggies or is trying to amp up their vegetable intake. Pumpkin Baked with Tomatoes and Rosemary, from Williams and Sonoma's Vegetable cookbook 1 2 lb. baking pumpkin or winter squash (I used a butternut) 4 TBLSP EVOO Salt and freshly ground pepper 1 yellow onion, chopped 3-5 cloves garlic, minced 2 cans (12 oz. ones) chopped tomatoes Pinch sugar 1-2 tsp. minced fresh rosemary (less than half that dried.) Peel the squash/pumpkin. Slice into 1/2 inch slices and fry in 3 TBLSP of the olive oil until just browned, about 6 min. total. Add more oil if needed to prevent sticking. Drain the pumpkin on pieces of paper towel to soak up extra oil. Add more oil to the pan if needed, and sautee the onion and then add the garlic at the end. Then add the tomatoes, salt, sugar and rosemary. Saute until flavors blend. It will take 15-20 minutes for this mix to get saucy. Preheat the oven to 350 degrees for the last step. Now assemble the squash and sauce in a casserole or baking pan for the oven, (they suggest 11 or 12 inches square or a 13 x 9 inch rectangle). Arrange layers of sauteed pumpkin alternately with layers of sauce, ending with sauce, (should have 3 layers of each according to the recipe). Drizzle the top with the reserved 1 TBLSP EVOO. Bake until the top is glazed brown in spots and the pumpkin is tender when pierced with a knife in spots, (30-35 min.). Check after 25 min. to prevent overbrowning. Remove from oven and serve hot or at room tem. Lpink's notes. You may have to sautee the pumpkin/squash longer than 6 min. to get it tender. Also may need more oil and possibly more tomato sauce. I'll bet you could skip the layering and just throw the sauce over the pumpkin, top with some parm. cheese under the broiler and serve as a stew. I'm lovin' the idea of feta with pumpkin. Here's a pic I scanned from the cookbook. ACTUAL results may not be this photogenic, lol! (At least if you're me). o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Nov 8, 09 at 13:21 I'll be playing today but I am soooooooooo boring! I'm doing a turkey and one of the sides will be roasted butternut squash with olive oil, thyme and rosemary. One of my favourite, and I'm really looking forward to it. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by teresa_nc7 (My Page) on Sun, Nov 8, 09 at 14:23 Did you specify winter squash? I made some corn chowder today and added a little diced zucchini to it as I had a piece left over from vegetable beef soup earlier this week. You don't really taste the zucchini with the creamed corn, bacon, potato, onion, chicken stock, and cream. But it added another vegetable and the zuke didn't go to waste....and that's a "good thing." o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 8, 09 at 17:50 I'm thinking any squash is acceptable. It all looks and sounds so good I'm having trouble making up my mind. Lpink, your last entry looks so good I wanted to make it, but I'm out of canned tomatoes, so I think I'll make the Caramelized Butternut Squash that Joan posted, except I'm thinking of tinkering with it just a little. For one thing, my one lonesome little butternut squash from my garden is quite small, and I have one large acorn squash, so I think I'll cut up both kind and have a medley of 2 squashes. We'll see how that works. Shambo, I tried your video again, and it worked! That's a great video, and it helped a lot to see you assemble the pie. You should be on Food Network. I was hoping to make it, but I forgot to buy the fillo, and only got one can of pumpkin. That's what I get for going to the store after work without a list. I will try it sometime, though. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Nov 8, 09 at 18:11 You're all making me want to like squash! I keep trying but can't seem to enjoy it. Except for those zuchinni fritters....LOL I'll be back later to pick a name from the hat.... Nancy o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Sun, Nov 8, 09 at 20:38 I baked a ham earlier this week and we had Roasted Butternut squash as a side. I like the addition of rosemary. Home Cookin Chapter: Recipes From Thibeault's Table Butternut Squash (Roasted) ========================== Adapted from: Sugar in the Raw Butternut Squash 2 Tablespoons olive oil 1 Tablespoon fresh rosemary 1 tablespoon brown sugar salt pepper . Cut the butternut squash into 1 inch cubes. Coat the squash with the olive oil. Mix together the sugar, rosemary, salt and pepper and toss with the squash. Place in a shallow roasting pan and roast in a 375°F oven until the squash is tender. Watch carefully so that the squash doesn't burn. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Nov 8, 09 at 22:43 Here we go..... drum roll.... I'm reaching in and pulling out a name of the above posters! Who is going to pick the next Cookalong *star* ingredient???? It is....omg....it's the last name I added to the hat.... AnnT!!!!!! Ann, if you will post on here what our next ingredient focus is to be, I'll set up the next thread... Nancy o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 8, 09 at 23:15 Huh, I thought we had till the end of Sunday night. Well, here's my entry anyway. I made the roasted butternut squash that JoanM posted. I used my one and only lonely butternut squash from my garden this year. I love simple recipes that have great flavor, and this one does. I also made a recipe for Dahl that I heard on Splendid Table today to go with the squash, some brown rice, and I sauteed some Mustard greens from my garden , (I think it was mustard, I can't remember what I planted, but it was either mustard or Chinese Cabbage) to round it out and have something other than brown. close up of caramelized squash Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Mon, Nov 9, 09 at 0:25 Thanks for organizing each Cookalong Nancy. My choice is Potatoes. So versatile, lots of different varieties and can be used in just about every course - soups, appetizers, salads, main dish, sides, breads even desserts. Ann o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 9, 09 at 8:03 Thank you Ann, that a great choice. I don't think I have ever known anyone who didn't like potatoes. It's one of those basic's that we all enjoy and I know I never get tired of trying different recipes. There are so many things to make from potatoes, I hope everyone posts their favorite and special recipes. Here's the connecting link to the next Cookalong. Nancy Here is a link that might be useful: Cookalong #15 ----------- POTATOES o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Nov 9, 09 at 10:50 Sally, your dal looks yummy! It reminds me of the squash dish I have been eating all week--yellow split pea and squash soup. I didn't post the recipe because it was just OK, not bad but I won't make it again due to the recipe being unclear. Also, the split peas must have been way too old because their texture wasn't all that smooth in the soup even though I cooked and cooked them. Squash and lentil is a good combo in my book, but I have better curried split pea soup recipes and curried pumpkin soup recipes which I could use in the future to make this soup combo. Adding yellow split peas is a good way to ramp up the protein content of squash soup, if you are a veggie like me and are concerned with such things. I'm very excited about potatoes, as I eat them a lot due to their low price, versatility, and general yumminess.