I DESPISE squash bugs! But, since I don't want to kill pollinators or other beneficial insects, I have used companion planting, DE, soap sprays to control them. I also gather tips from fellow gardeners - LOVE the duct tape idea for the eggs, Gumby! One thing that works to keep the squash bugs from my cucumbers is planting them among tansy. It has worked for me every year, though I have had problems in another area of the garden with my squash and melons. Someone suggested to avoid using mulch for my squash, and that is what I will do this year, since the cukes get no mulch either - must be a connection. Row cover is another good tip, but I have not yet tried this. I would encourage you to try and avoid using pesticides, as the jury's still out on the connection betweeen their use and the problems with bee colony collapse. Depends on what study you read, and who put it out there, but my bet is that pesticide use cannot be ruled out as at least part of the cause.

howdee So wonderful you all are liking your seeds I have soo much fun doing these swaps. I want to do another one real soo but hubby says wait a bit :-( Silly man!! LOL Sorry I have not posted in a wile. i have been busy making soap. Soo much fun to do. I ended up with another order from a gardenweb member how neat is that? It will ship out Monday. Well hubby is in the kitchen looking around so it must be dinner time. Acres

Anything that you would make with butternut squash will work with banana. I have a soup that I make all winter long that will work with either one. You can also steam and puree it. I imagine that will freeze well and then you can make soups or a mashed potato concoction--whipped puree of... 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) or ginger juice from Wms Sonoma 2 quarts of vegetable stock or chicken stock or cold water (mixed chicken and veggie) 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

This reminded me of a recipe I have had for many years, and somehow had forgotten about. I searched and found it in my documents/recipes folder. I'll definitely be using it again at Easter, and hopefully more often now that I've been reminded of it. Petit Pois Salad I pound frozen tiny peas, raw 1/3 cup chopped celery or water chestnuts 4 hard cooked eggs, chopped 3 dill pickles, chopped 1 small onion, chopped 1/8 tsp pepper 1/4 cup mayonnaise 1 tsp prepared mustard ½ tsp hot sauce Parmesan cheese, optional Combine first 6 ingredients. Combine rest of ingredients and blend the two mixtures. Garnish with parsley. Cheese may be mixed with the peas. If so, use 3 Tbls. or sprinkle on each serving. Attractive served in a tomato shell.