Weekly Garden Thread - October 15-21, 2022 [Falling Leaves Edition]

October 15, 2022 | Diana in WI/Greeneyes in Memoriam

[Diana in Wisconsin]

The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.

If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.

This thread is a non-political respite. No matter what, you won’t be flamed, and the only dumb question is the one that isn’t asked.

It is impossible to hijack the Weekly Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to our New & Improved Ping List.

NOTE: This is a once a week Ping List. We do post to the thread during the week. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time!

[Liz]

COLAVITA PEPPER OIL - PEPPEROLIO

Here’s another outstanding edible gift. Add aa gift certificate from a gourmet market.

Colavita Pepperolio’s remarkable specialty olive oil comes in a fiery and exciting pepper twist. Olive oil product imported from Italy, so you know it’s the best.

Colavita Pepperolio is infused with the boosting and spicing flavor of hot peppers specially cultivated in the Hills of Molisano. This amazing olive oil is perfectly blended with the finest ingredients and spices.

ADD TAG: a sure hit for your meals especially in salads, pasta and seafood platters, iin marinades and vinaigrettes. For spicy-lovers, this can be an ideal hot dip for fried dishes anud Ciabatta bread.

[Liz]

This is the fabled Ruth’s Chris Steak House Creamed Spinach Recipe. The creamed spinach recipe is typically served as a side dish; can also be served with crackers as a party snack. Good do-ahead.

Bechamel Sauce:
1 stick butter
¼ cup all purpose flour
2 cups milk or half and half
2 tablespoons chopped onion
1 bay leaf (size of a dime)
¼ teaspoon salt

Procedure:
1. In a small saucepan, melt butter over medium heat until foamy, then add flour and stir until light brown in color.
2. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.
3. Reduce the heat and cook for five minutes – pass through a fine strainer and reserve. The sauce will be very thick.

Cook 1 pound garden spinach immersed in boiling water for one minute. Remove and immerse in ice water to stop the cooking process. Squeeze spinach until very dry and puree in a food processor. Set aside.

Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in 2 tbsp. softened butter.

[Liz]

[Liz]

Red Wagon Wheel Wreath with Ribbons Pine Trees Berries