I LOVE anything Pumpkin; I cannot WAIT for FALL! :)
I don't care if it's 90 degrees! I'm gettin' my FALL ON!
Posted on 08/01/2025 6:03:57 AM PDT by Diana in Wisconsin
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I am JUST starting to get some decent reds, and am picking any tomatoes that have a ‘blush’ to the shoulders for ripening indoors.
They are few and far between this season, but I am going to save all that I can!
My Cherokee Purple are looking GOOD - but are still green and solid as a rock!
I LOVE anything Pumpkin; I cannot WAIT for FALL! :)
I don't care if it's 90 degrees! I'm gettin' my FALL ON!
I’ve made a similar soup - looks so good! Love the addition of BACON!
How many pumpkins you buying in that pic?
I bought all they had and I went back for more! ;) (She has CUTE AS HECK UGG Boots - mine are black.)
We have a Farm Stand and an Orchard about 30 minutes away - she grows EVERY kind of Pumpkin, Squash and Gourd you can imagine. I’ve grown my own before, but it takes up SO much real estate, it’s ridiculous. All of hers are field-grown by her husband.
So far, I have my Mums, but I can’t wait to visit her farm. She does such an excellent job and her displays make you want to buy EVERYTHING. :)
I bought all they had and I went back for more!
Wow I am gobsmacked I actually had a tip for you!
I do the same thing with fresh basil. Stack individual leaves, chiffonade, stuff a quart freezer bag with 4 or 5 handfuls and add olive oil. Smush it good and freeze flat. You can break off and use whatever you want. Both the basil and shishitos will last a year easy frozen.
Wow I am gobsmacked I actually had a tip for you!
It happens.....but not often......chuckle.
You’re 2 for 2 today with helpful tips! I did not know you could freeze basil - I always made pesto & froze it, but you need a lot & it’s a bit of a chore. Next time I trim my basil, it will get frozen!
I made a casserole today that was ‘different’, but quite good. It’s a sweet potato & sausage ‘breakfast’ casserole, but you could eat it any time.
I was looking for casseroles without dairy (cheese, sour cream, cream cheese) & they are few & far between, but this is one of them.
Ingredients are few:
Sweet potatoes, diced & roasted
Sausage*, fried
Onions fried (with sausage is fine)
Eggs (8)
Half cup of coconut milk, Lactaid, or regular milk if you can tolerate it
Spices
Of course, I made a few changes:
Instead of 2 sweet potatoes, I used 3.
Instead of a half pound of sausage, I used a whole pound of plain ground pork. I used a sausage seasoning mix & added it to the egg mixture instead of the meat to better incorporate the flavor throughout the casserole.
All else was the same.
Link to casserole - it’s the 2nd one listed “Dairy-Free Sweet Potato and Sausage Breakfast Casserole”:
https://chefsbliss.com/dairy-free-breakfast-casserole-recipes/
Link to sausage seasoning - I used the 2 Tablespoon recipe & put all of it in the egg mixture:
https://thecookful.com/breakfast-sausage-seasoning-recipe/
Mmmmmmm.......so yummy.
That sounds good! We only eat two meals a day, so that would be a lovely ‘Brunch’ for us.
I like Sweet Potatoes in anything. :)
Hold the Marshmallows though, LOL!
Big planting weekend in Zone 10b. Fall is our Spring.
Bacon Tart with Pumpkin and Maple / A stellar combo from a popular bistro.
Ing Tart 1 sheet frozen puff pastry, thawed (10x10") 8 slices bacon 1 1/2 tbsp maple syrup 7 oz butternut or Jap pumpkin, peeled/diced in 5" cubes 1/2 tbsp olive oil (if roasting pumpkin) 1 tbsp butter S/p
Instructions Preheat oven to 425F. Spray or grease baking sheet with olive oil. Cook Pumpkin. Transfer to large bowl (cools faster) and add butter plus a pinch of s/p. Mash smooth w/ fork and set aside. Cut puff pastry in half. Place one piece on top of the other. Place the double layered pastry on the baking tray. Cover pastry w/ parchment (not weighed down, just place it on top ). Bake 15 min til it has puffed up a bit and it is a very light golden brown. While the pastry is pre-baking, trim the bacon so it is wider than the width of the tart by approximately 1/2". Remove the pastry from the oven and discard baking paper. Working quickly, spread pumpkin on pastry, leaving a 1/4" border.
Place bacon on tart, overlapping---8 slices should cover whole tart. Bake 20 min deep golden. Remove from oven and brush half the maple syrup on the bacon and the pastry border. Bake 7-10 min, til bacon and pastry is a deep, dark golden brown. Remove from oven and brush with remaining maple syrup. Season. Serve with a light side salad. This tart reheats well in the oven and keeps for 2 days in the fridge, but it is best served fresh out of the oven.
Cooking the Pumpkin Roasting: Toss pumpkin in olive oil and roast for 20 - 25 minutes until golden brown. Remove from oven, then proceed with recipe directions. Microwaving: Place pumpkin in a microwave proof bowl (or steamer) with a splash of water. Cover with lid or cling wrap (pierce with a fork a few times if using cling wrap) then microwave on high for 8 minutes. Drain water before use, then proceed with recipe.
Thanks I am just recycling old ones I have posted in years past.
Happy Gardening! Keep us up to date on what you’re planting and how things are doing! :)
Someone was asking about injecting B.T. into your squash vines to control squash borers.
Here is a picture of these moths, the damage from the borer, and the borer.
University of MN (Link below) mentions that foliar sprays of Bt Bacillus thuringiensis are not effective against squash vine borers once they are in the vine. It is however, still possible to inject Bacillus thuringiensis (Bt) in squash vine stems in order to control borers. (As some here have done.) It is also possible to do this with live parasitic nematodes, or to buy parasitic nematodes to spray on your garden soil to control this and other garden pests.
See: Garden Joe Squash Vine Borer Prevention & Control
Some tips for people trying this method. If you are attempting to inject Bt into a vine you will probably have problems getting your needle into the vine and with the needle becoming clogged with squash vine. (I had this problem and had to use a wire from a Wire brush to unclog it.)
Before injecting I wipe things down with alcohol to not spread bacterial infections. I use a portable drill with the smallest drill bit available to pre drill the hole, working the bit back and forth a bit. Be careful to not go all the way through both sides of the vine! I then use a toothpick to clear the hole, then inject 1cc of the Bt into the vine stem. Finally, I just return the toothpick to the hole to plug it and mark the entry point. I did this last year and just did this yesterday. (Saw these red moths flying around the vines.)
I had 3 volunteer pumpkin vines from a Halloween pumpkin (Rouge de Vif?) I lost one. I do not know what I will get but here is a picture of one of the 2 pumpkins that have grown on the remaining 2 vines.
There is more information at these links. The first link that shows a picture of the eggs and locations for both the borer and for Squash Nymphs.
Consider using Bt on your tomato plants. It will kill the hornworms and southern armyworms without killing any beneficial pollinators or hornworm parasites. (Yes, tomatoes are mostly air pollinated but bees do visit them!)
https://www.familyplotgarden.com/qa-ndash-just-how-safe-is-sevin-insecticide.html
Cool weather is here! Good growing!
By Daniel St.Pierre
"Build houses and dwell in them; plant gardens and eat their fruit." - Jeremiah 29:5
Do you grow anything?
What I mean is, with all the resources God has provided you, and the dwelling space He has trusted you with, do you use those blessings to grow your own food, or do you rely on others to feed you?
These days, I grow basil and tomatoes, staple ingredients I use in my Neapolitan pizza, which I eat pretty much every night. I eat pizza on most nights because it’s easy to make, and using fresh ingredients, a fun and healthy meal shared with family and friends.
Back on the farm in Brookville, I used to grow a lot more than basil and tomatoes. I has a solar powered aquaponic system that not only gave us fresh produce, but also Talapia and Blue Gill fish.
I also had goats and a cow that gave us fresh milk every single day, and of course, I had hens that gave my family and our neighbors fresh eggs.
I grew citrus, ginger, sweet potatoes, melon, peppers, pineapples, zucchini, and much more. I even planted banana and olive trees.
So this week, as I transplanted and gifted basil to a friend, I was inspired to write about gardening and led to Jeremiah 29:5, where I found a profound invitation to cultivate gardens of hope and abundance, even in the midst of challenging circumstances.
Today, let’s explore the timeless wisdom of this verse and uncover the spiritual lessons we can glean from the act of gardening and growing our own food.
I. Embracing a Season of Planting:
Jeremiah’s message to the exiled Israelites encourages them to settle down, build homes, and plant gardens – actions that signify a commitment to thriving in their new environment despite the adversity they face. Similarly, in our own lives, there are seasons of planting and growth that require patience, perseverance, and faith. By embracing these seasons with open hearts and hands, we position ourselves to reap a harvest of blessings in due time.
II. Nurturing Seeds of Faith:
Just as a gardener tends to seeds with care and attention, we are called to nurture the seeds of faith planted within us. Through prayer, study of scripture, and fellowship with fellow believers, we cultivate an environment where our faith can take root and flourish. Like tender seedlings, our faith requires nourishment, sunlight, and protection from weeds of doubt and despair.
III. The Harvest of Generosity:
Gardening teaches us the importance of stewardship and generosity. As we reap the fruits of our labor, we are reminded of the abundance that God provides and the privilege we have to share that abundance with others. Whether through sharing surplus produce with neighbors in need or supporting community gardens and food banks, we have the opportunity to be channels of God’s love and provision to those around us.
IV. Connecting with God’s Creation:
Gardening offers us a tangible connection to God’s creation and a deeper appreciation for the rhythms of life. As we dig our hands into the soil, plant seeds, and witness the miracle of growth, we are reminded of God’s faithfulness and the beauty of His handiwork. In the midst of a fast-paced, technology-driven world, gardening invites us to slow down, savor the present moment, and marvel at the wonder of God’s creation.
V. Cultivating Gardens of the Heart:
Ultimately, gardening is not just about cultivating physical gardens but also about tending to the gardens of our hearts. Just as we weed, water, and prune our gardens to promote growth, we must also examine our hearts and root out anything that hinders our spiritual growth. By surrendering to the gentle work of the Holy Spirit, we allow God to cultivate in us the fruits of love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, and self-control (Galatians 5:22-23).
As we reflect on the wisdom of Jeremiah 29:5, let’s embrace the call to cultivate gardens of hope and abundance in our lives. Whether through physical gardening or the cultivation of our spiritual lives, may we be faithful stewards of the seeds entrusted to us, trusting in God’s provision and grace.
Diana here: "...with all the resources God has provided you, and the dwelling space He has trusted you with..." I SO needed this reminder, today! Hope you all enjoyed it, too.
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