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06 November 2005

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Tana you rock thank you so much for your interest in us local dirt farmers.

Blessings & Best Regards,


We love using squash for soup. Here’s one of my favorites. Slice any of these wonderful squash in 1/2 and roast face down, until the outside is tender to touch. Set aside and let cool.

Prepare and cook 1 pound of white beans use veggie stock

Sauté 2 Lg.white onions, 1 bulb of garlic, 2-3 peppers of your choice cup celery, ham hock 1/4 cup olive oil

Fist full of herbs, I used; basil, parsley, thyme, marjoram, rosemary Sea salt black pepper

Cube 4 cups Squash in 1/2’ pieces, save 1.5 cups and mash till smooth

Put all ingredients in large pot and cook until done

Yum! I'll be trying some of those in next year's garden, the Fairytale, and the rouge vif in particular.

I have a dozen giant L. I. Cheese Squash in the cellar for winter, they volunteered out of my compost pile along with many Butternuts. Happy Me!

Tana, this is a great resource! I'm bookmarking this post so I can leave my former days of pumpkin-ignorance behind forever. Thanks!

Two things. Three things. Severals things!
1) Lori: A whole bulb of garlic? Divine!!
2) I want a fairytale squash. And not just to ride in to the ball. It's beautiful.
3) "Squeat Mungry." Damn. He wins for best name.
4) Tana is valuable.
Oh, OK, 5) Sour grapes, Daniel? Eep.

That Queensland blue looks like a giant cupcake.Gonna buy me a squash today.Thanks for the inspiration.

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