Pam, "My" recipe is just my adaptation of Al's 5-1-1 mix from the Container Forum. I've tried to tailor it to the kind of conditions I have here, as well as to my wish to largely avoid peat as much as possible. I even vary what I put in it and in what proportions depending on whether I'm expecting a year that is wet, dry or average. For example, if we were expecting an El Nino spring with heavy rainfall, I'd mix it so it drains better but if I was expecting a drier year, I'd add coir to help it hold moisture. When it is very hot and dry here, even 20-gallon and larger containers often need to be watered twice or three times daily in hot weather so my container plants suffer in a dry year if the mix drains too quickly. As far as the ProMix, that's a lot of peat. If I was going to grow regular plants in it, I'd add pine bark fines for sure. If I was growing acid-lovers like blueberries or azaleas, I'd still add pine fines, but less of them. I can only dream of growing anything here that likes acidity because my soil and water both test at about 8.2 to 8.3. I can modity the soil and lower its pH pretty easily but not the water, so I don't grow anything that prefers highly acidic conditions. Peat is so peculiar. When it is wet, it can hold moisture forever, and that's what I don't like about it. And, when peat gets really, really dry it is hard to rewet it. In climates where the weather can swing from dropping several inches of rain in a few hours to virtually no rain at all for weeks or even months, I feel like mixes that have a heavy peat component underperform compared to mixes that have only a moderate amount of peat, or no peat at all. I do agree that pine bark fines improve any mix heavy in peat, and would drastically improved most any mix you can buy. The heavier peat component in starter mixes is necessary for great drainage, but I don't like that heavier percentage of peat for growing plants beyond the starter stage. Pine bark mulch seems controversial in terms of being used in a veggie garden and I suppose it might not be helpful in every situation and every climate. However, I have used it in years when I couldn't find much hay to use as mulch, and I loved it. It looked wonderful, didn't wash away in heavy downpours and didn't cause me any problems. I read a magazine article once that I think was written by a Texas gardener who was coping with high clay content...as in almost pure clay. Defying the conventional wisdom, he routinely rototilled huge amounts of pine fines and pine mulch (the smaller pieces, not the gigantic ones) into his clay and had huge improvement in a pretty fast time frame. He didn't even state whether he added additional nitrogen to compensate for whatever nitrogen is depeleting as the bark decomposes, but he had enormous soil improvement and was very pleased. His article made me smile because I had started adding some pine mulch to my soil about 3 years before and hadn't noticed any problems and also had huge improvement. For me, the amazing thing is how fast the mulch rototilled into soil breaks down. If I rototill it into soil in January or February, it is largely gone by the following winter. Only a few pieces that were larger than average to begin with will remain a year later. I started adding the pine mulch because so much of my compost was disappearing every year (as the old saying goes, "heat eats compost") and it seemed like I just couldn't add enough to the red clay to fix it. And, I should add, that my red clay is flower pot clay---I believe I could wet it down and work with it and make flower pots---so it takes massive amounts of improvement to make it workable. I wouldn't necessarily add pine bark to fairly normal soil. Having never had fairly normal soil, though, I use lots of pine. This year I added vast amounts of pine fines and humus to one 8' x 4' raised bed that had amended clay that just was not well-amended enough for potatoes. I then immediately planted the potatoes. That was probably in late January or very early February. Those potato plants are growing incredibly well and are about to flower. By contrast, the four long rows of potato plants planted at the west end of the main garden are 1/3 their size and a lot way from flowering. Those were planted in an 8" deep trench and I covered the seed potatoes with a couple of inches of soil, and then continued to add soil as they grew until the trenches were filled in. It really isn't even fair to compare the performance of potatoes in a raised bed to those in grade-level beds, but it is such a striking difference that I cannot believe it. I do think heavy, heavy rain that filled those trenches with water for several days likely had a negative impact on the potatoes and slowed them down. Clearly I need to add a gazillion tons of pine bark fines and compost to the west end of the veggie garden before next season. It is a sandier-clayier loam than the rest of the veggie garden, but no matter how much compost I add to it, it still seems like it isn't as improved as the heavier clay. I usually grow either sweet potatoes or potatoes there, but then find the soil rock-hard at digging time. It probably is the least-improved soil in which I grow veggies because it started out in better shape than the clay, so I kind of ignored it and didn't amend it nearly as much. Now that the rest of the soil is so much better than the west end, I need to work on the west end a lot to bring it up to speed. Susan, I'm sorry you couldn't get the soccer goal. That would have been so perfect. I find so many interesting things at garage sales that can be used in the garden. I got a wooden ladder for $3 once, painted it a medium purple, and now grow purple hyacinth beans on it. It is just the coolest-looking thing when you see only hints of the purple ladder peeking out through all that bean foliage and flowers. Mommyrosalyn, You're welcome and be sure to let us know what you end up with and how they do for you. That's how we all learn from one another. I did forget to list one favorite (not hard to do when you have 100 or 200 favorites) that doesn't get a lot of attention but which does produce very well in our climate, and it is one called Fantastic. There's also an improved version of it called Super Fantastic. I actually prefer Fantastic, which I have to raise from seed myself because I usually don't see it in stores, but I see Super Fantastic in stores pretty often. When you are tomato shopping in chain stores or nursery chain stores watch for tomato plants from Chef Jeff. That particular line carries oodles of heirlooms. However, if you can shop at The Tomatoman's Daughter or at any of the festivals where Duck Creek Farms sells heirloom tomato plants (see link to Duck Creek Farms website below---their schedule of farmer's market and festivals is available there), then any variety they sell likely would please you. Dawn Here is a link that might be useful: Duck Creek Farms

This is my opinion on this topic: I think they are being hyper-sensitive to the possibility of potential lawsuits in our "sue-happy" world. They want to cover their behinds by saying it is preferred to use a dedicated toaster oven. Problem with them is many are not very temperature accurate, and when you open the door-goodbye heat. I use a toaster oven for small pieces, but I use my regular oven for multiple pieces or larger items. Just do not have your temp higher than what is recommended for that brand of clay and do not over-cook it. It burns just like baking a cookie and burning is where the fumes are released. You may also put a tent of aluminum foil over the item so any potentially released fumes will be trapped on the foil and not deposit onto your oven walls. It is always best to use dedicated tools for your clay just as you would for other hobbies, but as for the oven I don't worry about it. This clay is a plastic compound just like many glues, paints laminates, fusibles, baking crystals, perler beads, t-shirt transfers, shrink plastic, fun foam, embossing powder, & many other things we apply heat to during our crafting. Think of a styrofoam or plastic plate. You can eat on it and make it warm by putting hot food on it, but you release fumes when you burn one. So just take care not to burn your clay! Karen

* Posted by ruthanna (My Page) on Tue, Jan 19, 10 at 10:22 Another spinach lover here. We most often cook it the way Althetrainer mentioned, sauteed with garlic. I often buy the spinach pies at our Middle Eastern bakery but have never made them at home. Since I rarely buy tomatoes out of season, we eat a lot of spinach salads during the winter. I’ve posted this one before. It’s on the lighter side and a good complement to heavy dishes like lasagne. LEMON SPINACH SALAD 1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of 1/2 lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. ------------ Vegetable timbales have always been one of our family favorites for meatless meals. It’s common to find recipes for them in early 20th century cookbooks. Photobucket SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jan 19, 10 at 11:33 Elery and I even made AND ate spinach this weekend, we did individual spinach and swiss cheese quiches for the "appetizer tasting". They were fast and easy and we did them without crust in mini muffin pans. Annie o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 19, 10 at 14:46 beanthere_dunthat, The mint chutney that I usually use is a dark green runny paste. If you have a Coconut-mint chutney that you like then I'd substitute that for both the mango chutney and the mint chutney. A more authentic version of this recipe I came across started with making your own cheese. Yeah I'll get right on that. I found a mexican farmer's cheese at one local grocery store that was more like the "paneer" that is typically used, but to me the Feta cheese is pretty similar in in texture and "bite" in the dish, and although the Feta is much more strongly flavored than then usual "paneer", there are enough other strong flavors in the dish that you really don't notice it, and it is much easier to find feta than "paneer" or mexican farmers cheese. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Jan 23, 10 at 15:49 I got this from a friend who got it from epicurious. I have made it MANY times and everyone loves it. It is nice to make for a big family breakfast as a savory casserole in addition to the french toast type ones. Spinach and Cheese Strata, epicurious * 1 (10-oz) package frozen spinach, thawed (fresh works great too) * 1 1/2 cups finely chopped onion (1 large) * 3 tablespoons unsalted butter * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/4 teaspoon freshly grated nutmeg * 8 cups cubed (1 inch) French or Italian bread (1/2 lb) * 6 oz coarsely grated Gruyère (2 cups) * 2 oz finely grated Parmigiano-Reggiano (1 cup) * 2 3/4 cups milk * 9 large eggs * 2 tablespoons Dijon mustard Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving. Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking. Here is a link that might be useful: Spinach and Cheese Strata o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 19:45 There's some pretty tasty recipes here! I don't do spinach, so I couldn't help much. Maybe I'll give it a try again....in the next 7 years. Then again.... I just drew a name for the next Cookalong... Caliloo (Alexa) hope you can pick something fast, so I can get it started, I have to leave town for a few days tomorrow. Nancy o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 22:00 Caliloo?? o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 7:22 TTT o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jan 25, 10 at 7:46 Here I am! I actually already got to pick something (corn last time) so if I can have a second shot I will choose...... BROCCOLI! However, if you want to give someone else a turn to pick, I will certainly withdraw my suggestion :-) Alexa o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 9:07 Alexa, I drew your name fair and square so you are on! **********Broccoli*************** Nancy Here is a link that might be useful: Cookalong #20-----BROCCOLI o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 25, 10 at 10:02 Well, I almost didn't do spinach last night, because I've been eating spinach almost every day, and want to branch out into other veggies. But I decided to just try something different than what I usually do, which is spinach salad, or throwing a handful or two of spinach into whatever soup I'm heating up. So, I made spinach pesto. I used a basic basil pesto recipe as a template, but changed the ingredients quite a bit, keeping with the general idea of pesto. It turned out quite good, and even DH liked it. He says he doesn't like garlic with spinach (go figure) so I wasn't sure if he'd like this, but he loved it. I used 2 cloves of garlic, but I think one fat one would have been better - it was a bit strong. I'll write out the recipe as I made it, though. My recipe is adapted from Deborah Madison's recipe for Pesto, from Vegetarian Cooking for Everyone. Spinach and Goat Cheese Pesto 1 or 2 plump garlic cloves salt 3 tablespoons (or small handfuls) of walnuts 3 big handfuls (or cups, loosely packed) of fresh spinach 1 4 oz. package goat cheese 2 tablespoons pecorino Romano (optional, to taste) 1/2 cup extra virgin olive oil 1 squeeze, aprox. 1 teaspoon lemon juice pinch cayenne pinch freshly ground nutmeg In a food processor, process the garlic, salt and walnuts until fairly finely chopped, then add the spinach and olive oil. When smooth, add the goat cheese, lemon juice, cayenne and nutmeg, and process to combine. Sally

Barb -- Even as an instructor, I've always found home canning to be an expensive method for food preservation if you have to purchase the food, and especially if you have to purchase canning equipment. In the home canning class I teach, we do cost analysis charts so people get a better idea of the true cost. Not to mention the hours of food preparation it takes from garden to the table. I used to break down the cost of utilities, but it changes periodically, and now there isn't just one cost, it varies throughout the day, so I don't bother with that anymore. It's not worth my time and trouble to plant, care for, harvest, and process 8-10 pints of pickled beets (about the average we would use in a year) when I can purchase them for 67-cents per can. That's one of the few commercially canned foods I buy. It's expensive for the cost of the utilities to process home canning, and for the extra energy to cool your home with an air conditioner while you process it. Do you have the kind of stove you can do home canning ON? Are your burners large enough (size and B.T.U. out-put) for the size of canner you are using? For a LOT of reasons, freezing or dehydration is a less-expensive choice for home food preservation. I also believe unless you have access to fresh-picked produce in the amounts it takes to fill a canner, you are probably wasting your time AND money because it means your home canned food won't have much in the way of nutrients after the delay from picking until it's canned if you have to wait several days to get the large amounts you need. It definitely doesn't pay to only fill a canner with a few pints/quarts when it takes nearly the same amount of energy to process a canner that is full. I also think most home canned foods are inferior when it comes to nutrition due to the lag time from harvest to processing, as well as from the heat processing, and how long and under what conditions they are stored in. And not everyone likes to eat home canned food.... Most of my friends and most of my students now can a favorite family recipe or two and jam/jelly/apple butter for gift-giving. Dehydrating takes very little energy, other than what it takes for blanching (but not everything requires blanching). I place my dehydrator in the basement where the heat it produces dissipates quickly. The exception is onions, which I do in the garage because of the smell. Kale can get a bit smelly, too. Dehydrated foods takes up less space than canning. It's amazing how many dried apple slices or dried tomato slices you can stuff into a canning jar!!! The FoodSaver product you are considering is fine for what it's designed for, but I think you would be happier with one of the full-size units which are more expensive. I have one of those small units and rarely use it (purchased it at Tuesday Morning for $19 several years ago), while I use the regular one many times each day (and have been using them since 1986). I'm into home food storage and have a whole room in the basement filled with vacuum-sealed dry goods. The FoodSaver is the center of my long-term storage, so it's a must-have for me. I have a new one, still in the box, I purchased on sale, ready to go if the current one quits. My entire freezer is organized with vacuum-sealed items, because they last longer in the freezer. No more freezer-burned food! I can pull out a plastic storage basket and flip through it for vacuum-sealed fruits or vegetables, all in a single layer in the bags. Cut the bag open, remove the amount needed, and reseal the bag and put it back in the basket in the freezer. I freeze soup/stew/chili in serving sizes. Pop it out of the freezer container, stack the "cubes" and vacuum-seal them a FoodSaver bag. Take out what I need and reseal the bag. I have all our breakfast meat in serving amounts and vacuum-sealed. I divide bulk amounts of chicken, and other meat products, into several bags and vacuum-seal it - both raw and pre-cooked. My pantry shelf is lined with foods in canning jars of various sizes. Instead of standing them up-right on the shelves two and three deep, and having to move them to see what's in the back, I lay the jars down on their side with the lid to the front. I have my shelves adjusted so they are the distance apart of one 1/2-gallon jar space (which is the largest jar I use). I spray painted the lids with chalk board paint, and I use a chalk board pencil or liquid chalk board markers (in fun electric colors) to mark the chalkboard lids. Some jars are covered with plastic Ball jar lids and you can write on them with liquid chalk markers. Not all of these are vacuum-sealed, but many are (especially those that contain freeze-dried foods). So my pantry is lined with canning jars filled with dry gluten-free pasta, dried and freeze-dried fruits and vegetables, baking aids like cacao nibs, chocolate chips (several kinds and sizes), chia seeds, palm sugar, arrowroot, whole grains and homemade cereal products, crispy nuts (soaked and dehydrated), pinto bean flakes, dried parsley..... And even more in the food storage room. You will have to determine whether a FoodSaver will meet your food storage needs and goals. -Grainlady