These BSFs are amazing! Can't believe I never encountered this subject before. BSFs actually [i]DO[/i] what vermiculturists dream that their worms could...directly get rid of the garbage. I just had another gross, scary use for BSFL... they might be medical applications for them in the selective removal of necrotic tissue in humans. When I was young, I heard wounded soldiers in the American war on Vietnam would let maggots of some flies stay in their necrotic wounds till they could be evacuated to a real hospital. The maggots only ate the necrotic tissue, not the fresh flesh. They produced chemicals that killed narcotizing bacteria thus preventing gangrene from spreading. The maggots also prevented other more dangerous flesh eating fly larvae from infesting the wound. I wonder, could these flies from the American war on Vietnam were be soldier flies? I wonder...is this why we call them 'soldier' flies? Here is a link that might be useful: Black Soldier Fly and Red Worm Bioconversion

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.

funkyart, you can find good looking flats but some will be expensive. My new go-to flats for spring/summer/fall, are by Toms - cheap and SO many varieties. They also work with the orthotics I must wear in my shoes. When I need to look a bit better, my old standbys are my Belgian loafers <http://www.belgianshoes.com>. They are only sold in NYC or by catalog. I take a 7 1/2 in most brands but in my Belgians, I take a 7. They come in many widths - in regular shoes, I wear a C width; in Belgians, a M. Ordering from them is a pain - they make a run of one color/leather at a time in Belgian, so one asks what is available in ones size and one gets whatever they may need for the next 2 years! They are unfailingly rude to everyone, no matter how many years one has been buying them. But they're worth it! They're wonderfully comfortable shoes, can take an orthotic, and are very attractive. I can wear them with church clothes and a fur coat and they "work". When one buys them, they come with a sole that is soft, just like the leather of the uppers. Wear it that way for at least 6 months to a year - doesn't matter if the sole gets worn or even is beginning to develop a small hole. Then, when they've truly molded to your feet, take them to a local shoe shop for a VERY thin sole to be glued to the bottom. If you're not sure of your local shop, send them back to Belgian Shoes and they'll do this for you. They also offer a refurbishing service - they can really make a tired pair look like new again. If you can wear a low heel, Ferragamo's classic bow low heel shoe is a classic winner - comes in a jillion colors. They are now also making it in a flat. Again, expensive, but I have ones that are 20 yrs old and still look good! If you're really willing to splurge on a low heeled shoe, Roger Vivier makes their classic pilgrim buckle in a low heel and a flat. I one of each. I've had both now for about 10 years and they have held up very well.

Nancy, I love the painting that tells your life story and find it interesting your foretold your own happy golden years with Garry. I think deep in your soul you somehow knew that the golden years/decades would be blessed ones. Everyone I know who has retired finds themselves so much busier than they ever were when they worked---and it is the good, happy kind of busy because they're doing things they love to do. Megan, I thought of you when I heard hail was falling up there, and told Tim "I think Megan is going to beat our hail record". I was hoping I was wrong about that, and just hate that y'all got hailed upon yet again. I am glad the hail wasn't any bigger than it was. Is it NWS tweets that are slow to arrive? I've noticed their computerized systems are having a lot of trouble these last few months---I'm guessing they have massive issues. Back in May when we were having all those storms, the NWS webpage was so slow to update that often we weren't seeing warnings pop up on the webpage map until they were about to expire. I was seeing them more quickly on FB and Twitter though. Our local Emergency Mgmt officials still were getting them directly from the NWS quickly and posting them in our GroupMe pages (one for first responders and another for SkyWarn Spotter network personnel) so I would see them twice on my phone long before they ever showed up on the official NWS webpage, tweets and FB posts. I think I might have been incredibly frustrated on those severe weather days if it wasn't for my GroupMe groups though. Oh, and during that time, our NWS radio transmitter that serves southcentral OK was out of service on a couple of crucial days, so warnings couldn't come that way either. They got it fixed as quickly as they could though. I'm sorry you're ill and wish you a speedy recovery. Chris came down with something a couple of weeks ago and ran a persistent fever for a couple of days. The fever just wouldn't break and finally he went to the doctor, was tested (we all were guessing it would be bronchitis) and had Type A flu. He was so frustrated to be sick with the flu in late May/early June, but he is a firefighter and runs a lot of medical calls all day long when he works his 24-hr shift, so it would not be surprising that he caught the flu (despite having the flu shot). The CSA battle sounds crazy and I hate that you got dragged into it. Why do people have to make everything into such a battle nowadays? Why can't people just be nice and get along? Jennifer, His little bird, Sunny, which is one of the parrotlets, is fine. She had some sort of ear infection. They had a hard time getting to the vet....made it to north Texas and discovered all the power still was out, more than half the traffic lights weren't working, etc. The vet's office had no power and had sent out a FB notice saying so, but Chris and Jana never checked FB that morning on their way down, and hadn't called the office because they left here well before office hours began. Personnel were in the office, awaiting the return of power, and checked her and diagnosed her by flashlight. The vet is wonderful and has told them that when they have a sick bird, because of the long commute involved, they should just hop in the car and head down and they'll work them in any time, but usually Chris does call them and let them know they are coming---it was just that it was so early in the day he knew no one would be in the office yet. There are not many vets that specialize in tropical birds so this vet office seems to stay busy all the time, and I cannot imagine what bird owners would do if this vet retired without finding someone to replace her in her bird practice. Luckily, she's nowhere near retirement age. Sorry, I must have missed you said they were cutworms. If you have SlugGo or SlugGo Plus, just a sprinkle of it on the ground will take care of the cutworms. I never have used it specifically for them, but just learned that when I used it for pill bugs and sow bugs (which are having a massive population explosion at the present time) that I often saw no cutworm damage either. I have had LBPs pop up in unexpected spots. For several years I grew them in a bed beside the old garden shed, which is up by the house and greenhouse, not down here near the garden, and I'd find random bunches of LBPS in odd spots....in containers nowhere near their bed, in a separate garlic bed about 15' away from where I had planted them, in the driveway, etc. I am thinking maybe birds plant the seeds because some of my LBPs that volunteered were in places where I don't think the wind or rain runoff could have placed them. Have a safe trip and enjoy your vacation. It always is good to get away, though I do not like leaving during the growing season either. I worked hard in the garden yesterday, multitasking in each bed as I worked my way through the garden. So, I was simultaneously weeding, deadheading, harvesting and planting Magellan Ivory, White Profusion and Polar Bear zinnias in each bed as I worked my way through the garden beds. I got 2 and 1/2 flats of plants tucked into just 4 raised beds. I harvested more beds than that (beans, tomatoes, peppers, onions) but only got the weeding, deadheading and planting done in 4 beds. I also weeded each path as I worked on the adjacent beds. This rain is keeping new weeds popping up daily. It would drive me crazy if I thought about it for too long. I'm hoping to get another 4 beds done today, but awakened to rain that is expected to last through at least 10 a.m., so I won't be getting an early start. Today's flats include more zinnias (Benary's Giant white zinnia, Oklahoma white zinnia and one of the tall white cosmos, though I don't remember its name). I have three kinds of cosmos growing from seed in flats, and think the tall one is Double Click Snow Puff. When I decided in May to use flowers as succession plantings instead of succession planting veggies, I wanted easy stuff that would blend in with existing flowers and herbs already planted, so I ordered and sowed seeds of several kinds of white zinnias and white cosmos since white goes with everything. It also was sort of a strategic move based on the prospect of a cooler summer. Often, white zinnia flowers don't last as long in the heat of an OK summer as other colors of zinnias do, so I figured a cooler, wetter summer would be the ideal time to plant a lot of the white ones with a reasonable expectation that they'll be happier in our summer weather than they normally are. Time will tell. They'd better be happy because we're certainly going to have a lot of them. Our tomato plants are at peak production right now, and in sort of a stunning way. None of the plants really look good, except the ones in containers where I'm better able to control both moisture levels and soil splash, but they're all producing well anyway. I picked a 5-gallon bucket of tomatoes yesterday and I only harvested half of the plants. Today I will do the rest after the rain stops. I really am not ready to have to deal with processing tomatoes every night after working in the garden every day, but here we are.....it is that time. Once I get enough ziplock bags of frozen processed tomatoes for salsa, I am going to start yanking out plants right and left. I already have enough tomatoes in the freezer for at least 6 batches of salsa and 3 batches of either tomato sauce or soup, and enough tomatoes sitting in rows on the table to at least double that, so the tomato plant yanking will commence very, very soon. I told myself that I would not be a slave to canning and dehydrating this summer, and I meant it, so once my salsa and sauce goals are met, the plants can come out and go onto the compost pile. Even if I keep nothing except the 12 plants in pots (six in the garden, six up by the house), we'll still have more tomatoes than we ever could eat fresh, so I can use the excess ones at that point for making tomato sauce, etc. I love tomatoes but when you plant far too many of them on purpose as I do, the excess harvest gets old quickly. The upside is that when I have too many plants, I can get all the preservation done in a really compact time frame---certainly well before the end of June. By the time the heat arrives later in the summer, I won't be a slave to a hot, steamy kitchen because the tomato preserving will be done. Since our rain largely stopped here a couple of weeks ago and we've only had a couple of small rains since then (half an inch one day, 6/10s another, and only very light rain so far this morning), the flavor of the tomatoes is getting better. The early season tomatoes suffered too much from rain watering down the flavor, although even with watered-down flavor, home-grown tomatoes still are better than those from the grocery store. The heaviest producers in the garden so far are Early Girl, Bush Early Girl, Early Doll, Cherokee Purple, Cherokee Carbon, Compari OP, Heidi, Mule Team, Chef's Choice Orange, Sun Sugar, Barry's Crazy Cherry, Black Krim, Jetsetter, Juliet, Aldi Orange, and Stump of the World. You know how some people will utter that phrase "I regret nothing"? Well, that's not me this year. I regret planting such a huge number of tomatoes. I'll add that I always get this same almost-panicky feeling when the first huge harvest rolls in...like....what what I thinking and what am I going to do with all these tomatoes? Usually I get over it. This year, though, I am going to get over more quickly---not by killing myself trying to process them all for weeks and weeks on end but by yanking out the plants one by one after I've harvested as many tomatoes as I want from each variety. I'm very close to yanking out plants now. Actually, I pulled out one Bush Early Girl yesterday after I harvested its last two fruit. It was the first plant to produce a harvest and it produced a lot of tomatoes over the last 6 or 7 weeks, but it is done now and happily (I assume) decomposing on the compost pile. I could have left it and it would have bloomed (it already had begun another bloom cycle) and set more fruit, but I'm at the stage where I don't want more tomatoes. We have been eating them daily since the start of May and are starting to tire of eating them constantly. I love tomatoes but am starting to feel like I'm overdosing on them. More plants are likely to follow the Bush Early Girl to the compost pile today, assuming the rain moves on out of here and I can get out into the garden to work. Have a great day everyone. Dawn