2019 Newsletter 42 – 🎃🎃Give ’em pumpkin to talk about🎃🎃

2019 Newsletter 42 – 🎃🎃Give ’em pumpkin to talk about🎃🎃

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These windy and rainy days are a stark reminder that Summer is behind us. I spent the better part of last weekend weeding and moving the lawn wondering why I was still out there. (Ok, I admit there was definitely some whining going on. But then again, if a whine falls in the forest of an overgrown lawn and there is no one else to hear it… did it REALLY happen?)
The days may be getting shorter, but my garden keeps calling me back, demanding my attention, reminding me that I abandoned it for most of September. On Sunday, I pulled the remaining plants and daydreamed a bit. As you know, my garden had a few setbacks. I am sad that I did not get any spaghetti squash. However, I will take all those learning moments and try again next year. Curiosity has gotten the better of me and I want to find out how your gardens did this year. Share with everyone your comments and photos over on our Facebook Page. What grew well for me: cucumbers, green peppers, Roma tomatoes, onions, and Basil.
Yes, the days and nights are cooler, the annual plants are mature, and perennials are on sale! Ours are at 90% off! Did you know that Fall is a great time to plant perennials? This gives the roots a growing season before the ground freezes and a chance to reawaken in the cool spring before their first summer. 
Planning ahead: Late Fall is a great time to mulch your perennials to protect them from the stress of winter. 2-3 inches of mulch helps keep in moisture and helps regulate the temperature of the roots. We still have several kinds of mulch available.
I would wait until November before putting it out so that the mice don’t make a home in your freshly laid mulch. Also, consider using the leaves you clean-up around the yard as cover for the garden. The leaves will break down during the Winter and help reduce weeds in the early Spring. However, avoid using Walnut leaves, in the garden or mulch pile as they have natural growth inhibitors
Until next time,
$3 Donation with purchase
Who helps the little pumpkins cross the road to school?
The Crossing Gourd!
Why do birds fly south for the Winter?
It’s too far to walk!
Chicken, Wild Rice & Mushroom Soup
Soup is a great addition to your Fall menu line-up and is basically the poster child for chilly-weather meals. This hearty version will fill your belly and warm your soul. It is a crowd-pleasing favorite at our house, even when I make extra for leftovers, we never really make it passed two days!
  • 1 tbsp olive oil
  • 3 medium sized mushrooms, sliced
  • 2 tbsp butter
  • 1 white onion, peeled and finely chopped
  • 1 stick of celery, sliced
  • 2 tbsp all-purpose flour
  • 1/3 cup milk
  • 1 cup basmati and wild rice blend rice
  • ½ cup white wine
  • 4 cups hot chicken or vegetable stock 
  • 1 tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Juice of half a lemon
  • 1/3 cup heavy cream
  • ½ packed cup shredded gruyere cheese
  • 2 cups leftover cooked, shredded chicken
  • 2 tbsp fresh parsley, chopped

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