Carol Shenkenberger wrote to Ben Collver <=-
Meantime, we spin to real planting here. I have 2 planters of lettuce covered with sprouting seedlings, 7 tomato plants, 3 green bell
peppers, a banana pepper, a zucchini and a yellow crook neck squash.
Inside, ready to go out, 18 delicata squash, 8 more zucchini, another summer squash, a tray of chocolate bell peppers and a few odd things
here and there.
Not yet up, wax and green beans, yukon potato. Not yet planted: Replacement cubanelle seeds, basil replacemtnt, spearmint replacement, oregano, rosemary, parsley replacement, and red bell peppers seeds.
I do may containers for all that if wondering...
Oh, Apple crop will be really good this year! Already cropping green onions in large amounts.
No room for all that in my little raised bed garden. It's 25 X 4 feet,
so 100 square feet. I'm doing a couple "Mortgage Lifter" heirlooms that
I picked up the baby plants for at my favourite meat market, Humphrey's.
Also a couple of Thai prik kee nu red chile plants (from seed) some small
(weet dumpling squash and muskmelons. Herbs I can grow in window boxes - especially rigani, a Greek oregano that I was introduced to at the last
picnic held at Dale Shipp's home.
Here's a great (ifI do say so my own self) recipe for stuffed dumpling
squash. Not noted in the recipe - I sometimes add a diced apple to the
stuffing mix - either a cosmic/honey crisp or a golden delicious.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Savoury Stuffed Squash (Pork)
Categories: Squash, Pork, Rice, Vegetables
Yield: 4 Servings
4 sm Sweet Dumpling Squash; about
- 8 oz each, seeded *
Jarred marinara sauce
MMMMM--------------------------STUFFING-------------------------------
1 lb Italian Sausage; hot or mild
1/2 c Chopped yellow onion
14 1/2 oz Can diced tomatoes; w/juice
6 oz Long-grain/Basmati rice **
1/2 c Water
1 ts Salt
Pepper
1 ts Worcestershire sauce
2 tb Dried parsley
1/2 ts Dried basil
1/2 ts Dried oregano/rigani
* Small, mildly sweet-tasting squash resembles a
miniature pumpkin with its top pushed in. It has cream-
coloured skin with green specks. Weighing only about 8
ounces, it has sweet and tender orange flesh and is a
great size for stuffing and baking as individual
servings.
** Or orzo pasta
Set the oven to 350ºF/175ºC.
Cut tops from little squash; discard seeds. Chop the
tops to add to the sausage and onions, set aside. Cook
the sweet dumpling squash, uncovered, in boiling water
for 5 minutes, then invert them on a rack in the sink
to drain well.
In a skillet, cook sausage, onion and the chopped squash
until meat is browned and vegetables are tender. Drain
off excess fat. Add undrained tomatoes, uncooked rice,
water, salt, Worcestershire sauce, pepper, parsley,
oregano, and basil.
Bring to a boil; reduce heat. Cover and simmer 15 mins
or until rice is tender. Stuff squash with meat mixture.
Cover tops with jarred sauce and bake uncovered for 30
to 35 minutes or until squash is tender.
From: The Fertile mind of Uncle Dirty Dave
Uncle Dirty Dave's Kitchen
MMMMM
... "How my achievements mock me." -- William Shakespeare
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