Stuffed Acorn Squash
If you have winter squash, then here's a recipe that you're sure to love. It combines squash, garlic, celery, rice, cheese, and pecans into a classic southern dish.
1 large acorn squash
3 tablespoons olive oil or margarine
1/4 cup minced onion
1 clove garlic, smashed and minced
1/4 cup chopped celery
1 cup wild rice (cooked)
1 tablespoon grated Asiago cheese (optional)
1 teaspoon ground pecans (optional)
Cut the top 1/2-inch off the squash. Scoop out the raw squash to create a stuffing space. Saute vegetables in small amount of oil until limp. Boil enough water to submerge the squash and cook until just fork tender. Lift out the squash and place in an ovenproof dish. Combine the wild rice and squash mixture and stuff the squash. Top with cheese and/or pecans if desired. Heat briefly under the broiler or in the microwave.
Serves one person per squash
Dealing with Floods
Everyone has heard that Tropical Storm Allison wreaked havoc throughout the southern coasts. Although the mainstream media isn't covering it, the damage is ongoing. Parts of many low lying areas are still flooded and plant loss is great. And rainfall continues at higher levels than normal.
For the first time in years, gardeners are reporting more powdery mildew and blackspot attacking their plants than stinkbugs. Beetles seem to be enjoying the wet weather too, attacking plants from beans and ornamental sweet potatoes in gardens.