Winter squashes take a bit longer: 60 to 100 frost free days to mature. That means you can safely plant squash in the last week or two of spring. Most summer squash require 50 to 65 frost free days to mature. That means squash can be sown in late spring just about everywhere, and if you live in a long growing season region where the weather turned warm six weeks ago, you may be on to your second planting of squash, perhaps a second variety. Zucchini, summer squash, winter squash, and pumpkins grow best once the air temperature averages 65✯ (18✬). Native Americans called it isquoutersquash. Please enable JavaScript if you would like to comment on this blog.Facebook Tweet Pin Squash Growing: Zucchini, summer squash, winter squash, and pumpkins grow best once the air temperature averages 65✯ (18✬). Ink: Memento Tuxedo Black & Bamboo Leaves, Copic markers (listed above)Īccessories: Inchie Arts White Inchie Square, Spellbinders Labels Four Nestabilities, MME buttons, SU Scalloped Circle Punch, Fiskars Apron Lace Edge Punch, Sewing machineĪccessories: Inchie Arts White Inchie Square, Spellbinders Labels Four Nestabilities, MME buttons, SU Scalloped Circle Punch, Fiskars Apron Lace Edge Punch, Sewing machine View the entire comment thread. Paper: Cosmo Cricket Early Bird Mini Deck Stamps: Lockhart Stamp Company Itty Bitty Watermelon & Itty Bitty Leaf Border Spread mixture on top of filled pie and bake at 350 for 30 minutes or until top is lightly browned & crusty. Combine cheeses & mayonnaise OR cream cheese together. dried basil (or 1/3 of fresh), 1/3 onion, 1/3 squash into pie shell repeat two more times. Layer 1/3 of tomato slices, salt & pepper, 1 tsp. Place salted tomato slices between paper towels while pie shell is baking and while squash is being sliced, allowing towels to absorb tomato juices. Prebake pie shell according to package directions. cream cheese (mayo will yield a lighter, fluffier topping, while the cream cheese topping will be crunchier) I hope you enjoy this recipe as much as I do - it's wonderful for brunch or a light lunch! Here's the cut and paste for you:īasil (10 fresh leaves, chopped or 3 Tsp dried)ġ/2 Cup real mayonnaise OR 6 oz. So did I succeed in making a watermelon look like a tomato?!! :D The YR31 was also used to color the core of the tomato. I colored the tomato seeds with white gel pen and once it was dry, I dabbed the YR31 on them. The leaves were colored with Copic YG93, outer border with BG11, inside with my custom lighter YR31 and the tomato with R22 & R29. The Inchie Arts White Inchie Square was stamped with Karen Lockhart's Itty Bitty Watermelon in black (hopefully I transformed it enough to look like a tomato wedge!) and Itty Bitty Leaf Border in green (I thought it might resemble the basil leaves in the recipe!). I also stitched around the 1.75" scalloped circle and then topped that with my Inchie Square: The red top strip is punched with Fiskars Apron Lace punch and stitched onto the background paper. This is how it will look when all the vegetables (tomatoes, zucchini squash & green onions) are layered into the pie shell:įor my recipe card, I printed the recipe onto cardstock and then die cut it and layered it onto a 4"圆" piece of Cosmo Cricket Early Bird paper (the rest of the instructions were cut out and adhered to the back of the card). I've been tweaking and making this pie over the summer and finally perfected it and remembered to type it up! It's actually much better than it sounds! I adapted it from this recipe of Paula Deen's. Today I have another one of my favorite recipes to share.
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