Despite the original posters overly extensive post, with certain questionable content, the central point is still quite vaild. We as a nation spend more money on grass than on any other crop. That by itself should be reason enough. Read up on the history of lawns and you'll find that they were orginally created as a means of demonstrating wealth (aka, I have this big area and I can afford to do nothing with it except grow grass I can't eat) Regarding the comments of junegem13 and zachslc, you might want to read up on the legal history of this movement. As it turns out, most weed laws (ones based on hight, not on noxious weeds) are unconstitutional. Nonetheless, if you are in a city or subdivision and decide to do a wildflower meadow where there is not an reasonable ordinance, then you should notify your neighbors and the city about why you are doing and the legal preceedants. The EPA has all this information. Regarding property values, that was the original complaint neighbors made against one landowner when she converted her lawn into meadow. When they were unable to demonstrate an actual decrease in property values, the city ordinance was ruled unconstitutional. Afterwards, the neighbors decided if they couldn't beat her that they'd join her and replace their own yards with meadows. Property values in that one neighborhood are now some of the highest in the city (Specific names and places, are available if you want them). Time and time again, lawn alternatives done correctly have shown to raise values, not lower them. In Charlottesville, VA local government is working on an ammendment to exclude native meadows from our weed ordinance. Other cities are doing the same very quicky, especially since the weed ordinance as written by many localites constitutes a legal liability to local governments.

Donnann, your Bee Balm garden sounds like heaven! and I am so sorry that naughty Woodchuck literally cleaned up his plate with your garden...I am sending much warm wishes for your Bee balm garden's speedy recovery...Yes, definitely get wire fencing for it. I would have loved to have seen your Bee Balm Garden.I am keeping my fingers crossed that Mr. Woodchuck will chomp on only the wild weeds instead, like crabgrass or nutsedge or those invasive tree shrubs! I recently saw Kristenflower's absolutely gorgeous rose/lavender heaven too at the gallery and was so impressed! Yours and hers are ideal bee gardens just like Celestialrose. I need to grow much more bee balm because I found out that my dwarf bee balm is not as "invasive" as I had hoped, LOL, no thanks to my crappy soil. I actually planted my bee balm away from my roses in a bare 3 by 3 area. My bee-attracting plants are too young, too few to really attract many bees so next time I have to amp the collection and not! deadhead my beebalm, hoping the seeds will scatter My dad on the other hand has 3 crabapple trees, a persimmon tree, a dwarf apple tree, his yard is completely overrun with wild honeysuckle bushes, lilacs, a forest of hollyhocks and sweet peas(which the bumblebees used to love before they died, one flowering redbud tree, winterberry, azaleas, gardenias, jasmine, 3 crazy rosebushes that are like 8' tall because he never prunes them, 1 rootstock Dr. Huey, all these bee and bird attracting plants which I am so jealous about...But! he does not have bee balm... I think he can certainly add this to his collection...Donna, LOL! I think you will be "enabling" him; the neighbors already think he's got enough of a jungle...Also genes run in the family, hahahaha! I tried to keep as tidy of a garden as I could, but my garden still looks like a jungle because I planted like 50! overly tall gladiolus and now I want to grab some of my Dads overly tall hollyhocks as well! Anyway, I cant wait to see your bee balm garden recover and flourish once again. Hugs! Greenhaven alas I have just a handful of those native beesbut am grateful that at least I have those few. Your post reminded me, do you remember that "I am so excited thread" I wrote? The wonderful cute Mr. Bumblebee that used to visit my garden in May did not survive it seemsIn Mid-June it disappeared after my next door neighbor hired a professional pesticide company to spray the foundations of their home. Perhaps it too was Sevin? It was not until an entire month and a half passed that my Dads bees disappeared... (he and I live in completely separate neighborhoods and bees only have that 3 mi. radius anyways) So as you can see I feel why I feel so guilty. Perhaps if I had mentioned this to my Dad, who knows something could have been prevented? Again, you may be right in that the wild bees are hardier in comparison. They have shorter life spans and dont have communal hives, and that is why they have survived You see if you do the research and look up native bees youll discover thisThey dont have the hives and therefore, they dont have the communal death that the honeybees experience when they are exposed to Sevin. Because wild bees have so many tiny individual nests, each is independent of each other ... Not so with honeybees. Once their hive is contaminated, their entire hive is destroyed, thousands are gone. But to be honest I will always love the honeybee and bumblebees more... There's just something so special about their fuzziness that I love!

After reviewing my records, I've made a few changes to my list as well. Since I had an early start this year - which doesn't happen often - I'm growing some longer-season varieties. This mostly affects my soybeans, which I have yet to list. Trials are bolded: Beans Bird Egg#3 - pole, shelly Champagne - pole, flat green-podded snap Czechoslovakian - pole, flat purple-podded snap Dolloff - pole, shelly Fortex - pole, main crop snap Grandma Robert's Purple Pole Isla (a long season pole shelly) Light Brown Zebra - bush, dry Madeira Clem & Sarah's Big Bean - bush, shelly Poletscka - pole Portugal - pole, shelly Schwarze Witwe - pole, wax Soissons Vert - pole, shelly & dry Uzice Porcelain - a.k.a. Uzice. Shelly. This year's trial will determine whether it is a rangy bush, or a weak climbing pole. Uzice Speckled Wax - pole, wax Added: Woods Mountain Crazy Beans - bush, snap Limas Cave Dweller (Black Seed Coat) - bush Sieva, Mottled - pole Runner Bianco de Spagna - pole, white seed (thanks to Drloyd) Gigandes - pole? white seed, from Greece (thanks to Fusion) (both will be trialed as shellies) Cowpeas / Yardlongs Bush Sitao Var. BS-3 - semi-bush snap, tan & white seeds, from Philippines CES-18-6 Fagiolino Dolico Veneto - semi-bush, very early eyed pea) MN 157 - bush, purple podded calico, dry Yardlong, Galante - pole, red & white seeds, from Philippines Yardlong, Sierra Madre - pole, red & white seeds, from Philippines Yardlong, Yard and 1/2 - pole??? red & white seeds (thanks to Grandmotherbear) Yardlong, Yancheng Bush - bush (duh! ;-) red seeds Peas Black Eyed Susan - shelling Bill Jump - soup Golderbse - soup Purple Pod Parsley - shelling (unstable, I'm still selecting for all-purple pods) Vantana Matar - soup Added: Prebohaty - soup Limestone - pod Miscellaneous Adzuki, Buff Adzuki, Takara Early Black gram Chickpea, Brown Popping (the popping chickpea mentioned in Carol Deppe's book) Plus 27 soybeans planted for edamame & dry seed. The cancellations are rescheduled for 2013. And most importantly... it's all planted!!! :-) No repeat of last year's calamity.

* 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