[Diana in Wisconsin]

I planted two EZ-Pick Green and one EZ-Pick Yellow. I didn’t plant ANY winter squash this season; learned my lesson last year.

I won’t grow winter squash again until Beau makes me a proper Root Cellar. It’s plentiful and cheap in the fall, anyway. ;)

[Califreak]

I cut back on the squash. Did about half what I had last year and some of it is yellow squash which I usually have terrible luck with for some reason.

My bare root strawberries look like they’re going to make it so far. I’m trying to sprout some okra and I saved some tomatillo seeds when I made salsa the other day. After they dried I planted them. Fingers crossed.

I broke a little piece off a mater so I dipped it in rooting powder and planted it and I might try and do that with some
grape cuttings. I also want to start a fig tree but I think it’s the wrong time of year.

I buy living lettuce from the 99 cent store and when I use it I’ve been saving the core and planting it. I’ve got about 4 of them and they’re doing good so far. I stuck green onion roots in the dirt too and they’re doing okay.

Also, bought some living cilantro and parked it in the raised bed after I made salsa. It’s growing nicely but the living dill and cress didn’t make it.

[Liz]

An enchaning veggie dish.

Roasted Thumbelina Carrots with Cumin Yogurt

ING 3 pounds Thumbelina or other small carrots, scrubbed, cut into 2” pieces 2 tablespoons fresh orange juice 1 tablespoon fresh thyme leaves 2 bay leaves ¼ cup plus 2 Tbsp. olive oil Kosher salt and freshly ground black pepper tsp ea coriander seeds, cumin seeds cup plain Greek yogurt 1 tablespoon fresh lime juice ¼ cup cilantro leaves with tender stems, plus more for serving, tablespoon toasted sesame seeds

METHOD Toss carrots, oj, thyme, bay leaves, and ¼ cup oil on a rimmed baking sheet; s/p.
Roast 450 deg, tossing halfway through, til golden and soft, 30–35 min; remove bay leaves.

DRESSING Proc/purée smooth toasted coriander, cumin, yogurt, lime juice, ¼ cup cilantro, 2 Tb oil; s/p.

SERVE carrots topped with cumin yogurt, cilantro, and sesame seeds.

===================================

HERBS toast/toss coriander (then cumin) in small dry skillet on med-high a min, til fragrant; transfer to plate. Let cool; coarse-chop.

[Ellendra]

With any luck I’ll have more winter squash this fall than I know what to do with. I’ll be happy to share, as long as you send me back the seeds from them!