Posted on 10/21/2023 7:00:47 AM PDT by Diana in Wisconsin
The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.
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LOL- basil is definitely lighter :-)
First year my dad hasn’t been around to ‘inspect’ my garden. He couldn’t walk far so he would drive around it in his golf cart every morning & give me a report before I could get out there. I miss my dad, too. ❤️
Thanks, Pete!
Everything looks great! That onion slice is the cutest thing I’ve ever seen! :)
I have one nice day left until we get a week of rain - not looking forward to that - dreary and depressing, but good ‘Closet Cleaning Weather’ - which needs to be done around here.
The pantry is stocked and organized and I’m very happy with all I accomplished as far as canning and freezing goes this season. Need to make room in the big freezer for the pork that’s coming in another week or so.
Beau will be bringing ‘Chuck’ the steer back to the barnyard to graze until the snow flies; he’s enjoyed his summer in the pasture with the Heifers, but they’re leaving for home in a week or so, too. Time to be a grown up Mama Cow for them and then on to the milking treadmill. (They are VERY well cared for - they belong to the Dairy over the hill that rents our crop land and pasture.)
Beau has been picking up extra cash mowing pastures for neighbors - he’s very much in demand and word is getting around that he’s available AFTER Bear Season. ;)
Yay for Pumpkins and Rescue Kittens! :)
Our ‘Pumpkin Patch’ is whatever grew as a volunteer this season. We’ve got some weird combinations, but a few ‘true’ looking pumpkins - Mom helped herself to a few yesterday, so at least TWO are getting a good home. ;)
I’ll bet leaves in the pool are a PITA to deal with.
Some crazy pumpkins at this site:
https://www.bluepumpkinseedco.com/pumpkins?page=4
I don’t think the pumpkin was Silver Moon - too light. Wish I could find my catalog from last year!!
I love the mutant varieties, they are always so varied and different.
Yeah lives are fun. Luckily the temporary pool cover is on so hopefully not too many get in the water. We are experimenting with covers, the nicest one is $3000! So we’re looking at not so nice ones that still work.
The best tasting pumpkin I have grown is the Marina Di Chioggia pumpkin. I roast and freeze hunks for later. Makes great soup. Pretty greenish color and rich taste. Not a carving pumpkin.
As a bonus, chickens love any pumpkin and they last well into winter and beyond for cold weather nutrition.
Will-o'-the-Wisp Jack-o'-Lantern ignis fatuus (foolish fire)
Will-o’-the-Wisp: Monstrous Flame or Scientific Phenomenon? | Monstrum
Etymonlogy......Will = Saxon word Wile, (Fraud, trick or deceit) and the Swedish word Wisp (A small lit bundle of tinder).
Yes! I plan to add lots of pumpkin-related recipes to this thread.
I make an AWESOME ‘Pumpkin Sauce’ to serve over pasta. Stay tuned!
Our mule, current steer-in-residence and any of the pasture Heifers LOVE pumpkins of any kind. I'm getting chickens again next Spring and I will specifically plant pumpkins and melons just for them.
The legend of the Jack-O-Lantern is a good one! I’ll add that this week. ;)
Ehy! It’s ALWAYS the Irish, ain’t it? LOL! ;)
that’s so cute...
A wheel of Brie cheese gets all dressed up in the flavors of pumpkin pie.
The baked warm brie softens perfectly. Serve with fresh fruits for a tasty fall treat.
(recipe follows)
Pumpkin Pie Baked Brie
Ingredients
8 oz wheel Schroeder Käse Triple Creme Brie cheese,
with or without vegetable ash
1 sheet refrigerated pie pastry
3 tablespoons pumpkin pie filling or mix
2 tablespoons chopped pecans
1 tablespoon brown sugar
1 egg
1 tablespoon water
1 tablespoon granulated sugar
Fresh apple and pear slices
Water crackers
Instructions
W/ sharp knife, cut Brie at top rind edges if desired. Peel away rind to expose cheese. Freeze 10 min. Heat oven to 425 deg. Line 15x10” baking sheet with parchment. Unroll pie pastry on lightly floured surface; cut 3/4” wide strips. Spread pumpkin pie filling over Brie. Sprinkle with pecans and brown sugar. Weave pastry strips over toppings into lattice; let excess dough drape over top and sides. Tuck strips under to completely cover bottom. Trim if necessary for cheese to lay flat.
Place cheese on prepared pan. Whisk egg and water; brush over pastry. Sprinkle w/ sugar.
Bake 12-15 min til crust is golden. Cool 10 min before serving with fresh fruits and crackers.
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