wbonesteel, I don't blame you for being sick of petunias. I imagine I would have gotten sick of them under similar circumstances. The Laura Bush petunias are generally the only petunias I grow. They are derived from a native petunia and tolerate heat like nothing else I've ever seen in the petunia world. I cut them back hard in mid-summer and they rebound with a huge flush of blooms. When I grew traditional petunias, they always began to struggle with the heat beginning in late June. Laura Bush petunias laugh at the heat. I have a great appreciation for anything that tolerates our typical July and August heat with no issues, even when not irrigated. Every year when the petunias begin appearing in regular stores (often as early as February here), I want some but then I don't buy them. I know that if I am patient, the Laura Bush petunias will start blooming in late February or early March and will outlast the standard types you buy at nurseries. I used to grow Wave petunias from seed but stopped growing them because the Laura Bush petunias were so much more heat and drought-tolerant. The little flying insects adore them, so they are great for attracting pollinators to the garden. I grow a ridiculous amount of watermelons. I currently have about 12 plants in the ground but have 12 or 15 more to plug into gaps in the garden. I grow mini Refrigerator sized melons because the large ones produce more melon than we can eat at one time. I generally grow some of my melons on trellises and on the garden fence because that keeps the melons safe from pill bugs and sow bugs. The rest roam around wherever they choose. I often underplant okra with melons. The okra gives the melons enough shade to help prevent the fruit from getting sunburned and the melons keep the ground cooler under the okra, like a living mulch. With excess melons, we either give them away or I get out the melon ball scoop and make melon balls, which I then freeze in freezer bags. If you eat them when they are only half-thawed, they aren't mushy and the flavor is terrific either way. I also make a chilled melon soup from both muskmelons and watermelons. I've even dehydrated strips of melons, but once you remove the water, the flavor is too sweet and I didn't care for it, so don't dehydrate them any more. The last two summers have been really hard on our poultry. We lost quite a few chickens during 112-115 degree days in 2011 when I was gone to wildfires a lot and wasn't home to monitor their conditions. After coming home from fires and finding them dead, I started leaving a misting system on for them when I left, had fans running in the chicken coops, and fed them watermelons, cantaloupes and Armenian cucumbers daily in an effort to help them stay hydrated. So, at our house, it is hard to have too many melons or cukes because I always can feed them to the chickens. I haven't lost a single chicken to heat since I implemented the misting and melons. They always had plentiful fans for air movement and lots of water, but in 2011 it wasn't enough. I've noticed when I have the misting system on that all sorts of birds from hummers to cardinals to doves and blue jays come play in the mist right along with the chickens. Having chickens is great for the compost pile, we enjoy the fresh eggs, and I have a built-in excuse to grow all the lettuce, melons and cukes I want because the chickens consume any surplus that is produced. Some people make watermelon rind pickles, but they are not my favorite thing, so I don't make them. I'm usually too wrapped up in tomato canning and pickle-making to worry about the watermelon rinds. Dorothy, I stopped working in the garden long enough yesterday to look inside the broccoli plants and small heads are forming. Hopefully they'll get a chance to get bigger before trying to bolt, but we're in the 90s here and staying in the mid to upper 70s at night, so bolting could occur at any time. I harvested some cauliflower yesterday and have more to harvest today. I'm surprised it has formed mature heads faster than the broccoli, but I planted it a month earlier to give it a chance to make heads and I guess that made the difference. The brussel sprouts are forming but are very slow. If they don't hurry up, we won't get any brussels sprouts, but they were a gamble all along and I never really expect sprouts in spring, though sometimes I get them in fall. We have broccoli worms all over and I don't have time to handpick them so I guess I'll spray the cole crops today with Bt. I don't mind them so much on broccoli plants because I can drop the broccoli heads in saltwater and the worms will float to the surface after a bit, but I don't care for holey cabbage. It will be a good cole crop year if the heat this weekend doesn't cause them to bolt. We have hit the 90s for the last two days and are expected to be in the 90s the next two days so the cole crops are right on the edge, so to speak. If they only produce small heads, I'm okay with that. We put up so much stuff last year that our freezer still has a little of everything left (and a lot of tomatoes) so we'll survive if the cole crops produce poorly, and I'm processing and freezing oodles of snap peas. I hope to finish them up today after the heat drives me inside this afternoon. To collect seeds I like to use nylon knee-high stockings. I just pull them down over the seed head in question. They stick to the plants well so I don't have to worry about high winds blowing them off the seed heads. I'll tie them closed around a plant prone to having pests get into the seed heads---like the hollyhocks which always have some sort of weevil looking things in their seed heads. Dawn

I freeze soups all the time, and I agree with the others that pasta and potatoes tend to lose their texture when frozen and thawed. I would make the base and add those when ready to serve. Here are a couple that we like. You can sub veggie broth for the chicken in any of them. Winter Tomato Soup Source: Marie-Pierre Moines French kitchen Serves 4 2T butter 1 Spanish onion, finely chopped 1 leek, washed and sliced 1 carrot, peeled and chopped 1 small head celery, trimmed and chopped 6 large ripe tomatoes, blanched ,skinned and seeded (or 1 large can tomatoes) ½ tsp each dried thyme and oregano 2 tsp finely snipped basil 1 heaping T flour 1 quart light chicken stock 1 egg yolk 4 T heavy cream Sea salt and freshly ground black pepper In a sauté pan, melt the butter over medium heat. Ad onion, leek, carrot and celery. Season and sauté 2-3 minutes, stirring frequently. Stir in tomatoes, the dried herbs and half the basil. Cook for one minute then sprinkle the flour, stir and cook 2-3 minutes longer. Pour in stock and bring to a simmer, stirring occasionally. Reduce heat, partially cover and cook 20-25 minutes, stirring occasionally. Leave the soup to cool a few minutes, then process in blender or food processor until smooth. Return to pan and adjust seasoning. In a bowl, mix the egg yolk and cream. Stir in a ladleful of the soup, then stir mixture into pan over low heat until piping hot. Stir in the remaining basil and serve immediately. Tomato Bisque with Tortellini 1\-1/2c diced tomatoes 1\-1/2c tomato sauce 3/4c bloody mary mix 1\-1/2tsp fresh basil 1/4tsp italian seasoning 2c heavy cream 1/4c chicken base 1/4tsp dried thyme 1/4tsp white pepper 1T sugar 1/4c grated parmesan cheese 1/2lb tortellini Combine all ingredients except tortellini and cheese in stock pot. Bring to low boil then remove from heat and add parmesan. Blend with stick blender or in food processor until smooth. Return to pot and simmer. Meanwhile cook tortellini in boiling water 5\-7 minutes or until tender, add to soup and serve, garnish with parsley flakes. My note: original recipe calls for 2T sugar, I reduced it because I dont like much sweetness. You can add more if you like Ribollita Courtesy Giada DeLaurentis 1/4 cup extra-virgin olive oil, plus some for drizzling on bread 1 onion, chopped 1 carrot, chopped 4 ounces pancetta, chopped (you could omit) 2 cloves garlic, 1 minced and 1 whole 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 (15-ounce) can diced tomatoes 1 pound frozen spinach, thawed and squeezed dry 1 (15-ounce) can cannelloni beans, drained 1 tablespoon herbs de Provence 3 cups chicken stock 1 bay leaf 1 (3-inch) piece Parmesan rind 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced Grated Parmesan, for serving Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately. 10/20/07 my notes: I would use just a tad less spinach, and maybe chop it finer. I also chose not to use ciabatta rolls and made garlic croutons from a baguette instead. This one is in my "to try" file, it was posted by Ohiomom Tuscan White Bean Soup 2 Tbsp. olive oil 2 small yellow onions, chopped 1 Tbsp. salt 1/2 tsp. red pepper flakes 6 cloves garlic, minced 1 Tbsp. dried rosemary 28 oz. can Roma tomatoes 1 pound dry white beans, rinsed and cooked 4 cups chicken broth 2 bay leaves 1 10 oz. package fresh baby spinach Salt & Pepper, to taste Heat olive oil in a dutch kettle, add onion, salt and red pepper flakes. Cook until lightly browned. Add garlic and rosemary, sautee for 2 or 3 minutes. Add tomatoes, beans, broth and bay leaves. Cover and simmer for 30 minutes. Rinse spinach in cold water. Add to pot, cover and cook an additional 15\-20 minutes. Season to taste with salt and pepper. Garnish with freshly grated Parmesan or Romano cheese. Linda

Here's the recipe I use for Minestrone soup, which does call for a small amount of pasta, but the amount is so small that I do not notice it getting mushy: Minestrone Soup 2 tablespoons olive oil 1/2 cup minced white onion (about 1/2 small onion) 1/3 cup minced celery (about 1 stalk) 2 chopped zucchinis, chopped 2 teaspoons minced garlic (about 2-3 cloves) 2 cups water or vegetable broth 2 tsp vegetable soup base (if broth is not used � dissolve in the 2 cups water) 1 (14 ounce) can diced tomatoes (or whole tomatoes pur�ed in can) 1/4 cup carrots, shredded 2-4 tablespoons minced fresh parsley 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 to 1 1/2 cups water or vegetable soup base 1 to 1-1/2 tsp vegetable soup base (dissolved in the water, if broth not used) 2/3 cup small shell pasta (orzo, or similar) 1-3/4 cups cooked red kidney beans, drained* 1-3/4 cups cooked small white beans or great northern beans, drained* 2 cups fresh or frozen baby spinach (optional) 2 tbsp tomato paste or 1 tbsp tomato powder salt, to taste, if soup base is not used Directions: Heat the olive oil over medium heat in a large soup pot. Saut� onion and celery in the oil for 4-5 minutes or until onions begin to turn translucent. Add the zucchini and garlic and saut� a couple of minutes more. Add vegetable broth to pot, plus tomatoes, carrot, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add additional 1 cup hot water/vegetable broth (more, if needed), pasta, beans, spinach leaves (if desired), and tomato paste, and cook for an additional 20 minutes or until desired consistency. Less water will be needed if the spinach is used. Add salt to taste, if you are not using soup base. I use Better Than Bouillon brand vegetable soup base or one that I get from a restaurant supply store. Use more parsley if you are not adding spinach. *Note: I use 7/8 cup of each dried bean to yield the amount needed and cook the beans earlier in the day or the day before in plain water with a couple of bay leaves. I simmer them in the same pan. Alternatively, canned beans can be used (14 oz can each), drained and rinsed. ------------- This soup freezes extremely well, but I have found that most bean based soups are best for freezing. If I am making an Indian style garbanzo soup that I want to freeze, I will use rice instead of potato. Lars

Dottie, If your grocery store has a salad bar, it might be more cost effective to buy some already sliced or chopped celery from there. Instead of chives on baked or mashed potatoes I usually use green onions. I was buying a bunch and using what I needed. Usually the rest would go bad before I was ready to use it again. Now I get a couple of spoonsful of it from the salad bar and it is plenty. The green onions are lighter in weight than celery, but there have been a few times when it didn't weigh enough to register. If I have anything else from the salad bar I ask them to put it on the scales with the other product; if not I ask them if there is a minimum charge they could charge. This morning a young lady weighed it a couple of times and then put it with my groceries without ringing up anything. I had something else and asked her to put it with that. It only costs a penny or two that way. That's not why I buy it that way and would feel better if they would charge me a quarter or something like that, but I'm not going to force them. LInda