How would a website called "pumpkin patches and more" know which flavors of roasted pumpkin seeds are "the most popular, in order"? Did they poll their family members? It sounds suspiciously like a science fair project one of their kids did in second grade.
In case you're wondering, their results are: 1. savory, 2. lemony, 3. halloweeny (yes, you read that right, and this further legitimizes my theory about the science fair project...it is a blend of cinnamon, ginger, salt, and allspice), 4. spicy, and 5. natural.
By the way, "pumpkin patches and more" is a page of a website I've written about in the past, pickyourown.org, and I love their website. Besides finding places to pick organic blueberries in the summer, I've also found instructions on freezing and otherwise preserving various vegetables from my garden. To tell the truth, that's mostly been okra since that is the one crop I've successfully grown to excess.
(Note to self, four okra plants is at least two plants too many!)
Roasted pumpkin seeds are fairly easy to make (scooping out the pumpkin guts is by far the hardest part), they are full of anti-oxidants, protein, and fiber, and I like the crunchiness. It's gotta be better than snacking on chocolate and peanut-butter chips from half-empty bags in the pantry.
Curse the holiday baking season! I can't escape the chocolate chips, extra cookie dough, and pumpkin bread that will inevitably be in the kitchen for the next two months!
That's a lie. I could just not buy the stuff and refuse to bake, but how much fun would that be?
I'm curious. What's the one holiday baked good that you can't live without?
I'll share one of mine tomorrow.
Monday, November 15, 2010
Thursday, November 11, 2010
A Belated Celebration
I forgot to make an announcement on Sunday: LET'S CELEBRATE! DAYLIGHT SAVING TIME HAS ENDED! HOORAY FOR SUNLIGHT IN THE MORNING!
Another happy result of the time change is that we are back to eating dinner at the more appropriate time of between 6:30 and 7 rather than closer to 7:30 or 8.
Yes, I know I had about six months to get used to Daylight Saving Time and move dinner back an hour once the time sprang forward, but it never happened. I'm hoping I can keep up with the earlier dinner hour, mostly because I know it's really healthier to finish eating a few hours before going to bed.
Something needs to be healthy about our eating during this season of sugar, butter, and way more meat than we usually eat.
I've noticed a strange phenomenon this week, though. Despite the fact that starting on Sunday my body should have really thought it was an hour earlier at night than it actually was, I have been going to bed later than normal. Why is that? Is anyone else having this problem?
So, although 11 p.m. wouldn't really be too late normally, with the time change it's like midnight. I usually can't stay up that late. What is going on? This is not a good habit to start, so I will now force myself to finish this post and get ready for bed...tired or not...here I go.
Another happy result of the time change is that we are back to eating dinner at the more appropriate time of between 6:30 and 7 rather than closer to 7:30 or 8.
Yes, I know I had about six months to get used to Daylight Saving Time and move dinner back an hour once the time sprang forward, but it never happened. I'm hoping I can keep up with the earlier dinner hour, mostly because I know it's really healthier to finish eating a few hours before going to bed.
Something needs to be healthy about our eating during this season of sugar, butter, and way more meat than we usually eat.
I've noticed a strange phenomenon this week, though. Despite the fact that starting on Sunday my body should have really thought it was an hour earlier at night than it actually was, I have been going to bed later than normal. Why is that? Is anyone else having this problem?
So, although 11 p.m. wouldn't really be too late normally, with the time change it's like midnight. I usually can't stay up that late. What is going on? This is not a good habit to start, so I will now force myself to finish this post and get ready for bed...tired or not...here I go.
Wednesday, November 10, 2010
The Results
Here's how my "Pumpkin Stuffed with Everything Good" turned out:
This is just the perfect dish for October and November! It's beautiful!
It is also quite tasty. I think if you add bacon and cheese to anything it has to automatically be at least pretty good.
The rice I used for this recipe was kind of dry, so I think I should have compensated with a little more liquid...maybe not all cream, maybe a little chicken broth. If I cook another savory pumpkin, I would probably use bread to see how that goes. I think bread would soak up the liquid more than cooked rice.
The pumpkin I used was two pounds. It would easily serve three, but probably not four. Also, you could definitely eat this stuff with a green salad and have a good meal right there.
Tuesday, November 09, 2010
A French Pumpkin
John told me about an interview he heard on NPR with Dorie Greenspan, the author of a cookbook called "Around My French Table". On the radio show the author served one of her dishes called "Pumpkin Stuffed with Everything Good", and apparently the host, Michelle Norris, raved about it.
As my husband described a baked pumpkin filled with a concoction of bread cubes, cheese, garlic, herbs, bacon, and cream I was intrigued. A Google search turns up many articles, blogs, and recipe sites already buzzing about this dish, so maybe by the time I post this you have already heard about it.
I'm apparently not the only one who heard about the recipe, or heard the interview on NPR, and can't stop thinking about a "Pumpkin Stuffed with Everything Good". So, today at the store I gathered a couple ingredients I didn't have on hand, and my pumpkin is now baking in the oven.
I used cooked rice instead of bread since Greenspan claims it turns out quite like risotto, and I love risotto. It's funny that as I read the recipe I couldn't imagine other ingredients that would change the recipe up and be just as delightful, but while putting together the stuffing for the pumpkin I suddenly am inspired to add other ingredients. Cooked spinach, as Greenspan points out, is something I can see as a nice addition. If you use a stuffing of bread, golden raisins, chunks of apple, and walnuts finished off with cream enhanced by some cinnamon, vanilla, nutmeg and cloves...what a fantastic dessert!
Now I can't wait to try the sweet version of this recipe! I thought cooking this up tonight would allow me stop thinking about it, but I see I might not be able to rest until I've tried the alternative version of the recipe as well!
You can read the short article and recipe on NPR's website, but I'll join the club of bloggers and food connoisseurs (not that I put myself in that latter category) everywhere and post the recipe here for convenience.
One quick confession: I kind of like to read cookbooks. If this recipe is as scrumptious as Michele Norris apparently thinks it is, I will be tempted to pick up "Around My French Table", even though I have no practical need of another cookbook. Maybe a better idea would be to go peruse the book at a bookstore. Does that make me weird? I like to sit down with a cup of coffee and read through a cookbook?
OK. That's probably not the only thing that makes me weird.
Pumpkin Stuffed With Everything Good
Makes 2 very generous servings
1 pumpkin, about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 strips bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot — which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
Using a very sturdy knife — and caution — cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper — you probably have enough salt from the bacon and cheese, but taste to be sure — and pack the mix into the pumpkin. The pumpkin should be well filled — you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little — you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours — check after 90 minutes — or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully — it's heavy, hot, and wobbly — bring it to the table or transfer it to a platter that you'll bring to the table.
Serving
You have choices: you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls or wedges, it's just right alongside the Thanksgiving turkey.
Storing
It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
Greenspan's Stuffing Ideas
There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice — when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon, and I've also made and loved, loved, loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
As my husband described a baked pumpkin filled with a concoction of bread cubes, cheese, garlic, herbs, bacon, and cream I was intrigued. A Google search turns up many articles, blogs, and recipe sites already buzzing about this dish, so maybe by the time I post this you have already heard about it.
I'm apparently not the only one who heard about the recipe, or heard the interview on NPR, and can't stop thinking about a "Pumpkin Stuffed with Everything Good". So, today at the store I gathered a couple ingredients I didn't have on hand, and my pumpkin is now baking in the oven.
I used cooked rice instead of bread since Greenspan claims it turns out quite like risotto, and I love risotto. It's funny that as I read the recipe I couldn't imagine other ingredients that would change the recipe up and be just as delightful, but while putting together the stuffing for the pumpkin I suddenly am inspired to add other ingredients. Cooked spinach, as Greenspan points out, is something I can see as a nice addition. If you use a stuffing of bread, golden raisins, chunks of apple, and walnuts finished off with cream enhanced by some cinnamon, vanilla, nutmeg and cloves...what a fantastic dessert!
Now I can't wait to try the sweet version of this recipe! I thought cooking this up tonight would allow me stop thinking about it, but I see I might not be able to rest until I've tried the alternative version of the recipe as well!
You can read the short article and recipe on NPR's website, but I'll join the club of bloggers and food connoisseurs (not that I put myself in that latter category) everywhere and post the recipe here for convenience.
One quick confession: I kind of like to read cookbooks. If this recipe is as scrumptious as Michele Norris apparently thinks it is, I will be tempted to pick up "Around My French Table", even though I have no practical need of another cookbook. Maybe a better idea would be to go peruse the book at a bookstore. Does that make me weird? I like to sit down with a cup of coffee and read through a cookbook?
OK. That's probably not the only thing that makes me weird.
Pumpkin Stuffed With Everything Good
Makes 2 very generous servings
1 pumpkin, about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 strips bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot — which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
Using a very sturdy knife — and caution — cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper — you probably have enough salt from the bacon and cheese, but taste to be sure — and pack the mix into the pumpkin. The pumpkin should be well filled — you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little — you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours — check after 90 minutes — or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully — it's heavy, hot, and wobbly — bring it to the table or transfer it to a platter that you'll bring to the table.
Serving
You have choices: you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls or wedges, it's just right alongside the Thanksgiving turkey.
Storing
It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
Greenspan's Stuffing Ideas
There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice — when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon, and I've also made and loved, loved, loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
Wednesday, November 03, 2010
Maple-Thyme Roast Chicken
I'm certain that you all have been waiting with bated breath for the roast chicken recipe. I am here to deliver.
(Although, unlike so many blogs, this recipe comes with no pictures. Partly because I tend to multi-task while cooking already and adding photography to the mix is too much for my brain to handle, and partly because I'm a little afraid I would end up burning or scalding myself if I attempted to take pictures AND cook at the same time.)
You can just imagine a deep brown chicken at the end of this process. Brown, but not burned.
Also, I'm not sure why this recipe calls for cutting the backbone out of the chicken. I think maybe it cooks more evenly or something. Anyway, with some good kitchen shears handy it's not that hard to do.
Maple-Thyme Roast Chicken
Serves 4
4-lb. whole chicken, rinsed and patted dry 2 Tbs. olive oil
Kosher salt 2 Tbs. balsamic vinegar
Black pepper 1 Tbs. chopped fresh thyme
1/3 c. pure maple syrup 1/8 tsp. cayenne
Position rack in the upper third of oven and heat the oven to 400. Set the chicken on a cutting board, breast side down. Use kitchen shears to cut along both sides of backbone to remove it. Flip the chicken over and press down on the breasts with the heels of your hands to flatten it a little. Rub ¾ tsp. salt and ¼ tsp. pepper all over the chicken and set it breast side up in a 9x13 baking dish (the chicken should fit snugly).
In small bowl, whisk the maple syrup, oil, vinegar, thyme, and cayenne with 1 tsp. salt. Pour mixture evenly over chicken. Sprinkle the chicken with ¼ tsp. salt and several grinds of black pepper. Roast the chicken, basting or brushing it occasionally with the pan juices, until thermometer inserted in deepest part of thigh reads 170-175, 45-50 minutes. (Keep an eye on the pan juices; if they seem to be burning, add a couple of Tbs. of water to the bottom of the pan.)
Let chicken rest for a few minutes, cut it into pieces, drizzle it generously with pan juices, and serve.
(Although, unlike so many blogs, this recipe comes with no pictures. Partly because I tend to multi-task while cooking already and adding photography to the mix is too much for my brain to handle, and partly because I'm a little afraid I would end up burning or scalding myself if I attempted to take pictures AND cook at the same time.)
You can just imagine a deep brown chicken at the end of this process. Brown, but not burned.
Also, I'm not sure why this recipe calls for cutting the backbone out of the chicken. I think maybe it cooks more evenly or something. Anyway, with some good kitchen shears handy it's not that hard to do.
Maple-Thyme Roast Chicken
Serves 4
4-lb. whole chicken, rinsed and patted dry 2 Tbs. olive oil
Kosher salt 2 Tbs. balsamic vinegar
Black pepper 1 Tbs. chopped fresh thyme
1/3 c. pure maple syrup 1/8 tsp. cayenne
Position rack in the upper third of oven and heat the oven to 400. Set the chicken on a cutting board, breast side down. Use kitchen shears to cut along both sides of backbone to remove it. Flip the chicken over and press down on the breasts with the heels of your hands to flatten it a little. Rub ¾ tsp. salt and ¼ tsp. pepper all over the chicken and set it breast side up in a 9x13 baking dish (the chicken should fit snugly).
In small bowl, whisk the maple syrup, oil, vinegar, thyme, and cayenne with 1 tsp. salt. Pour mixture evenly over chicken. Sprinkle the chicken with ¼ tsp. salt and several grinds of black pepper. Roast the chicken, basting or brushing it occasionally with the pan juices, until thermometer inserted in deepest part of thigh reads 170-175, 45-50 minutes. (Keep an eye on the pan juices; if they seem to be burning, add a couple of Tbs. of water to the bottom of the pan.)
Let chicken rest for a few minutes, cut it into pieces, drizzle it generously with pan juices, and serve.
Tuesday, November 02, 2010
I may need to build an ark.
Well, after all I've done to try to revive my vegetable garden all my plants are now drowned.
I can't remember the last time it's rained ALL DAY. Seriously, it has been raining nonstop since approximately 8:30 this morning. My garden is elevated and has great drainage (thanks to my sweet husband!), but I'm not sure it can possibly drain 12 hours worth of rain adequately. I guess we'll see what becomes of the plants after this massive downpour.
Thankfully, I hauled my behind out of bed early enough this morning to go vote soon after the polls opened, and it was not yet raining. Unfortunately, everyone is our precinct apparently has a last name in the latter half of the alphabet and decided to also be there right when the polls opened. I waited quite a while to get my ballot all the while envying the people whose last names start with A-L that went right up and got their ballot in seconds.
There was also an unfortunate mix-up with the group that checked in directly ahead of me whereby they were all given the wrong ballot. The first member of the group had already finished voting, but all those ballots had to be confiscated and destroyed (I believe the word actually used was "mutilated"). It was quite a to-do that held up the line further. I think after I checked in, the ladies at the table for the last half of the alphabet revamped their strategy and found a more efficient way to run things.
Who knew it was so complicated to run the check-in table for a polling place?
After spending some time out in the wet weather running errands, I got to do one of my favorite things to do on a rainy day (right up there with reading and watching movies) - cooking! Some friends had their first baby about a month ago, and I took them dinner. (And got to hang out with them and their cute little girl!)
Dessert was a last-minute addition to the menu, and I made something I haven't made since college: cake mix cookies. Thankfully they still taste as good as they did back in the day.
In case you have a hankering for extremely unhealthy, but super easy, cookies, here's the recipe:
Cake Mix Cookies
1 box cake mix (I used yellow, but whatever you like will work)
2 eggs
1/2 cup oil
2-3 Tbs. water
chocolate chips, butterscotch chips, peanut butter chips, nuts (whatever you'd like in the cookies, however much looks good to you)
Beat the eggs and oil. Mix the cake mix into the eggs and oil. Add 2-3 Tbs. water to make the batter a little thinner. Stir the chips or nuts into the dough. Drop by spoonfuls onto a baking sheet. Bake at 350 degrees for 10-15 minutes.
I did actually also make more healthy food, including mashed sweet potatoes, a salad, and roast chicken. The roast chicken is fairly easy. Come back tomorrow and I'll post the recipe. Roast chicken and potatoes is just a great homey meal...especially good on a rainy day.
Although, if I'd known it was going to be rainy and cold all day, I definitely would have made some soup! What about you? What do you like to eat on a rainy, cold day?
I can't remember the last time it's rained ALL DAY. Seriously, it has been raining nonstop since approximately 8:30 this morning. My garden is elevated and has great drainage (thanks to my sweet husband!), but I'm not sure it can possibly drain 12 hours worth of rain adequately. I guess we'll see what becomes of the plants after this massive downpour.
Thankfully, I hauled my behind out of bed early enough this morning to go vote soon after the polls opened, and it was not yet raining. Unfortunately, everyone is our precinct apparently has a last name in the latter half of the alphabet and decided to also be there right when the polls opened. I waited quite a while to get my ballot all the while envying the people whose last names start with A-L that went right up and got their ballot in seconds.
There was also an unfortunate mix-up with the group that checked in directly ahead of me whereby they were all given the wrong ballot. The first member of the group had already finished voting, but all those ballots had to be confiscated and destroyed (I believe the word actually used was "mutilated"). It was quite a to-do that held up the line further. I think after I checked in, the ladies at the table for the last half of the alphabet revamped their strategy and found a more efficient way to run things.
Who knew it was so complicated to run the check-in table for a polling place?
After spending some time out in the wet weather running errands, I got to do one of my favorite things to do on a rainy day (right up there with reading and watching movies) - cooking! Some friends had their first baby about a month ago, and I took them dinner. (And got to hang out with them and their cute little girl!)
Dessert was a last-minute addition to the menu, and I made something I haven't made since college: cake mix cookies. Thankfully they still taste as good as they did back in the day.
In case you have a hankering for extremely unhealthy, but super easy, cookies, here's the recipe:
Cake Mix Cookies
1 box cake mix (I used yellow, but whatever you like will work)
2 eggs
1/2 cup oil
2-3 Tbs. water
chocolate chips, butterscotch chips, peanut butter chips, nuts (whatever you'd like in the cookies, however much looks good to you)
Beat the eggs and oil. Mix the cake mix into the eggs and oil. Add 2-3 Tbs. water to make the batter a little thinner. Stir the chips or nuts into the dough. Drop by spoonfuls onto a baking sheet. Bake at 350 degrees for 10-15 minutes.
I did actually also make more healthy food, including mashed sweet potatoes, a salad, and roast chicken. The roast chicken is fairly easy. Come back tomorrow and I'll post the recipe. Roast chicken and potatoes is just a great homey meal...especially good on a rainy day.
Although, if I'd known it was going to be rainy and cold all day, I definitely would have made some soup! What about you? What do you like to eat on a rainy, cold day?
Monday, November 01, 2010
Goal achieved...a day late
Honestly, I just now found and put up the appropriately autumn blog photo...while listening to the Rangers-Giants World Series game and drinking some of my favorite Merlot. This weekend was a little too full of other important things like dinner with friends, lots of World Series watching, and naps.
I would regale you all with further details from the weekend, but, obviously, it was not quite exciting enough to hold your attention for more than half a second.
The photo above was taken in the Mosel Valley in Germany four years ago...when we lived in Europe. They have Fall there, and it is beautiful.
It is also a bit colder than it is here, and, although I might like the temperatures to be a little bit cooler, I will take the sunshine and above freezing temperatures of north Texas any day over the cold, rainy, freezing weather we experienced in Europe.
This has nothing to do with fall, other than the fact that I planted a fall crop of vegetables, but I'd like to share a quick garden update. I put out some Sluggo (organic snail and slug killer/repellent) in my garden because, my word!, the pill bugs (aka. roly poly bugs) that are munching down on my butternut squash!!!
A couple things I read say the pill bugs are only there because they follow snails and slugs. I have not yet had the chance...or desire...to go out with a flashlight at midnight to observe possible snail and slug activity, but I thought maybe I'd take a chance and see if those pests are really the cause of destruction.
Well, since putting out the Sluggo I have seen no pill bugs. My squash still doesn't look great, but I've seen no pill bugs. I'll reserve judgment until I'm actually harvesting some squash, but early indications look positive.
I now need to give my complete attention to the Rangers game. Happy Monday!
I would regale you all with further details from the weekend, but, obviously, it was not quite exciting enough to hold your attention for more than half a second.
The photo above was taken in the Mosel Valley in Germany four years ago...when we lived in Europe. They have Fall there, and it is beautiful.
It is also a bit colder than it is here, and, although I might like the temperatures to be a little bit cooler, I will take the sunshine and above freezing temperatures of north Texas any day over the cold, rainy, freezing weather we experienced in Europe.
This has nothing to do with fall, other than the fact that I planted a fall crop of vegetables, but I'd like to share a quick garden update. I put out some Sluggo (organic snail and slug killer/repellent) in my garden because, my word!, the pill bugs (aka. roly poly bugs) that are munching down on my butternut squash!!!
A couple things I read say the pill bugs are only there because they follow snails and slugs. I have not yet had the chance...or desire...to go out with a flashlight at midnight to observe possible snail and slug activity, but I thought maybe I'd take a chance and see if those pests are really the cause of destruction.
Well, since putting out the Sluggo I have seen no pill bugs. My squash still doesn't look great, but I've seen no pill bugs. I'll reserve judgment until I'm actually harvesting some squash, but early indications look positive.
I now need to give my complete attention to the Rangers game. Happy Monday!
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