Perilla Fantasy hasn’t been the same nuisance (I wish).  I’m not sure if the plant was bred to be sterile but it has never has gone to seed in my garden.  This means that every spring I fork out cash for a snobby little annual but, oh it’s worth it!

Perilla Fantasy has beautiful color that is prettier than any Coleous I’ve grown and it handles the heat & full sun.  I use them in pots and I plant them directly in the ground.  Burpee sells this gem for $16.75 Burpee (3 pack).  The plants grow so quickly and can be pinched back so they become even fuller.  Since I start so many annuals from seed it really has to be a special little hybrid for me to spend money on one.    This one is worth it!

I’ve scoured my seed box and sent SOS messages on seed exchanges but as the time comes near to start seeds I’ve decided to once again purchase the seeds I should have saved.

BASIL, PURPLE RUFFLES
BORAGE
BUNNYTAILS GRASS
STEVIA
WORMWOOD
TOMATOES, AUNT RUBY’S GERMAN GREEN
CYPRESS VINE MIX
TITHONIA, TORCH
ORNAMENTAL MILLET, PURPLE MAJESTY
CLEOME are just a few that I have recently purchased.

This fall I will save the seed!!

Now they are covered with snow so I haven’t been able to see how they’ve fared.

I like the idea of being able to grow them year round in containers because maybe I’ll actually be able to keep some around the patio.

Raccoons and squirells love these as much as I do.  They love to flip them over and chew them.  They propagate them accidently while making them look like crap.  They love to switch their name tags around so I have no idea what I am growing.  At one time I had over 80 different sempervivum, now only a hand full are labeled, but even without their names they sure are interesting.

Oh, excuse the photo.  It is borrowed from last summer, because I wasn’t able to get a picture of him today.  Let’s hope this means an early spring!!

Now to find my photos..

I have to admit when I think of casseroles I think of something, something and noodles.  Vegetarian Times Mag had this interesting recipe for Butternut Squash in this months issue.  I tried the cheese sauce while I was cooking everything and thought, omg..ew but the flavors blended well together.

Ever peel a butternut squash?  I swear I got a callus from the knife.  If anyone knows of an easier way to skin & chop a squash, do tell!!  I won’t be eating this often but it was yummy.

Leek & Potato Soup

3 Leeks washed & chopped
6 medium potatoes peeled & chopped
2 cloves of garlic I add it to everything
1/2 teaspoon ground black pepper
2 tablespoon butter

6 cups vegetable broth
2 pints (1 quart) half & half

Saute leeks & garlic at the bottom of the pot. (Done but don’t let them get brown) Add chopped potato, ground pepper & veg. broth. Bring to boil and then turn down heat to simmer for 20 minutes. I used a potato smasher and flattened everything and then added half & half minutes before serving.

Ingredients

* 1 stick Butter
* 1  Onion, Finely Diced
* 2  Carrots Finely Diced
* 1 stalk Celery, Finely Diced
* 1 Cauliflower Head, chopped
* 2 quarts Veggie Broth
* 6 Tablespoons All-purpose Flour
* 2 cups Whole Milk
* 1 cup Half-and-half
* 2 teaspoons Salt, To Taste

Preparation Instructions

In a large pot, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in veggie broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Serve immediately.

2 tablespoons butter
2 cloves of garlic
1 small onion, chopped
1 stalk of celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash – peeled, seeded, roasted & cubed
2 pinches of curry (coriander, turmeric, cumin, nutmeg mix)
32 ounces of vegetable or chicken broth

Cut the butternut squash in half, seed it, then put the cut side down on a cookie sheet (put a little olive oil on the cookie sheet first) and roast the squash for 40 minutes at 375 degrees.

Once cool cut into chunks and peel away skin.

Melt butter in a large pot. Throw in onion, celery, carrots, potatoes, and garlic. Sauté for about 10 minutes. Pour & cover with vegetable stock. Add the roasted butternut chunks & 2 pinches of curry, and bring to boil. Turn down heat and let simmer for 30 minutes until all vegetables are tender. Puree in blender or food processor. Return to pot on low and serve.

I couldn’t believe how rich this soup is and it doesn’t involve any cream. Loved it!!