image from YouTube

      ​      Overcast right now this morning.  Chilly morning at 35 degrees feels like 29. This afternoon more of the sun will come out for partly sunny with a high of 47 degrees tonight a low of 35.  Looking ahead Halloween will be warm, cooler on Sunday but then all next week close to or even in the 60’s.  AWESOME to finish up fall cleaning before it gets cold and stays cold.  Stay well.
HALLOWEEN WILL BE A TREAT
October 31 brings Halloween, the only day of the year in which I look normal. The weather will be a treat across most of the United States.
While the weather leading up to Halloween may bring storms, the Saturday of Halloween should be dry and quiet for most of the United States. That said, it will be brisk and cold, as is normal this time of year. It will especially be cold in northern regions, though not as bitterly cold as earlier in the week. Bring a coat as temperatures will drop in the evenings. In fact, expect dry but brisk temperatures in much of the country (except for the Southwest).
While most of the country will be dry, there may be some showers in South Florida and along the Southeast coast. A few snow and rain showers could fall in far northern Minnesota and Wisconsin.
In Canada, the Prairies should be dry, but most of Canada will have trickier weather, with showers across the south and snowy periods farther north.
A Halloween Blue Moon
The other exciting news about Halloween is clear skies for a rare full Moon! Areas of high pressure should work together to keep clouds and rain from forming for a beautiful night sky lit up by the Moon’s glow. The Halloween full Moon is also known as a “blue” Moon because it’s the second full Moon of the month.  Find out more about the Halloween Blue Moon!
THE UPCOMING WINTER
As for the upcoming winter, we will be entering Solar Cycle 25, which is expected to bring very low solar activity. Although low levels of solar activity have historically been associated with cooler temperatures, on average, across Earth, we believe that recent warming trends will dominate in the eastern and northern parts of the United States in the coming winter, with below-normal average temperatures limited to the western portion of the nation.
Temperatures will average above normal in most of Canada, except for Atlantic Canada and the Prairies, where below-normal readings are expected. As we move toward the winter, watch for any changes in the ENSO pattern (the El Niño–Southern Oscillation, which is based on temperatures in the Pacific Ocean), where we expect a weak La Niña to develop. If La Niña were to be stronger, colder temperatures would likely prevail across the northern Plains and southern Ontario. If instead we have more neutral conditions or an El Niño, California would experience heavier rainfall while the Canadian Prairies would have milder temperatures.
Taken from https://www.almanac.com/october-2020-forecast-not-so-scary-halloween-weather
Till next time this is Becky Litterer, Becky’s Greenhouse Dougherty,Iowa 641-794-3337 cell 641-903-9365

image from wikipedia.org 

      ​       Sun is trying to come thru the clouds, not so dark clouds as this morning was.  But we are having more of a breeze and it is cooler out than yesterday.  BUT it is to warm up for this weekend, so that is good.  I have been trying to work thru bookwork and rearrange my office.  So much paperwork that happens in one year from our two businesses Larry’s Garage and Becky’s Greenhouse.  Plus, I don’t keep too much in the greenhouse for things I use over there in the gardening season so have to pack that away.  Never ending with work to do that is for sure.  But this is coming.  I was reading about easy houseplants and I was surprised how many of these I have growing in the greenhouse now.  I have to admit, I can grow houseplants in the greenhouse but when it comes to in our house that isn’t easy for me.  I don’t know why just is.  I am thinking all that natural light where in the house it is a little darker.  I envy you that has great luck growing them in your house.  Which ones are your favorite and easiest to grow?
Have you caught the houseplant bug? See our list of favorite easy-care houseplants and find the right one for your indoor space.
WHAT MAKES ONE HOUSEPLANT EASIER THAN ANOTHER?
All the houseplants on our list are easy to care for and largely fool-proof. Even so, some can be trickier than others. For this reason, we’ve divided the list into two categories: Very Easy and Easy (With a Twist).
Whether a plant is “easy-care” or not comes down to what conditions the plant can tolerate and how much attention it needs:
Does it thrive in both bright and dim lighting?
Can it tolerate being overwatered one week and underwatered the next?
Is it sensitive to tap water, low humidity, or other factors that come with being indoors?
Does it need special care during the winter?
EASY-CARE HOUSEPLANTS FOR YOUR HOME
With that in mind, here’s our list of some of the easiest houseplants for beginners and fanatics alike.
VERY EASY
These plants are pretty much bulletproof. They’re easy to find in stores (and thus, easy to replace if worst comes to worst) and don’t require much more than a basic level of care. They also have the ability to bounce back from common problems such as over- or underwatering, improper lighting, and fluctuating temperatures.
Spider Plant (Chlorophytum comosum)
Thanks to its hardy and prolific nature, the spider plant is a long-standing staple among houseplant-lovers. They thrive in bright, indirect light, but will grow happily in a dimmer location, too. After a while, spider plants will produce a chain of white flowers and “pups”—baby plants that hang down from the mother plant and add another element of interest.
Lucky Bamboo (Dracaena sanderiana)
Ever seen those bundles of living “bamboo” for sale at the local supermarket? That’s lucky bamboo—a popular houseplant that is said to bring good fortune. In truth, this plant isn’t a type of bamboo at all, but has a similar look to the real thing and is nearly as difficult to kill. (As far as luckiness goes, you’ll have to find out for yourself!)
What makes lucky bamboo so easy is its toughness and adaptability. It can survive in a vase with just a bit of water and a layer of pebbles, or it can live comfortably planted in a pot of moist soil. It also doesn’t mind low light, though it will look its best when kept in a bright area and watered regularly.
Pothos or Devil’s Ivy (Epipremnum aureum)
Another classic, this vining plant looks best when it’s allowed to drape down a bookshelf or stretch around a bright window. With good care, it seems to just grow on forever! Readily available, tolerant of almost any lighting, and forgiving of most watering habits, pothos is a great houseplant to start out with. Plus, it’s super easy to make cuttings of pothos to share with friends.
For added interest, keep an eye out for varieties such as ‘Marble Queen’ or ‘Pearls and Jade’, which have attractive, green-and-white leaves.
Cast-Iron Plant (Aspidistra elatior)
The name says it all—these plants are tough as, well, cast iron! This hardy houseplant will thrive in parts of the home where others wouldn’t. Obstacles like low light, low humidity, and less-than-ideal watering habits are shrugged off by the cast-iron plant.
Cast-iron plants produce large, dark-green leaves on thin stems, which gives them a very tropical look. Variegated types—either with off-white stripes or spots—are also available, for added interest.
EASY (WITH A TWIST)
These plants, though still very easy, can occasionally present problems for beginners due to their sensitivity to some aspects of care—watering especially. But as long as you can adapt your watering habits to their watering needs, these plants are otherwise care-free!
Jade Plant (Crassula ovata)
The jade plant is a long-lived, slow-growing succulent that is well accustomed to warm, dry environments, like the inside of a home. With proper care, jades tend to form a thick, tree-like trunk, grow no more than a few feet tall, and live for generations.
The beauty of the jade plant is that it doesn’t ask for much—just bright light and the occasional deep watering. It also doesn’t mind being pot-bound (in fact, keeping jades a little constricted will keep them small and more manageable), so repotting is an infrequent practice.
The thing that puts jades a step above “very easy” is that they are quick to drop their leaves if watered improperly, kept in too little light, or exposed to cold temperatures. Jade plants require infrequent but deep waterings to thrive. Read more about their care in our Jade Plant Growing Guide.
Snake Plant or Mother-in-Law’s Tongue (Sansevieria spp.)
Simple, yet stately, the snake plant is a hardy houseplant that tolerates low light and prefers infrequent watering. Place it in a dim corner where no other plant will survive and it will stand there, upright and happy as ever (though a bright location will really bring out its true colors).
Thanks to its pointed, tongue-shaped foliage, this plant also commonly goes by the name Mother-in-Law’s Tongue. Snake plants come from semi-arid parts of Africa, where the climate is temperate and somewhat dry, so keep in mind “less is more” when it comes to watering this plant.
Today, there are quite a few oddball Sansevieria available. ‘Whale Fin’ (S. masoniana), for example, produces large, mottled leaves that resemble fins sticking out of the water. Sansevieria cylindrica has—you guessed it—cylindrical leaves that look like green spikes emerging from the earth.
Peace Lily (Spathiphyllum wallisii)
Thanks to its penchant for wilting when thirsty, this plant has been labeled a drama queen by some. We, on the other hand, recognize that the peace lily just knows what it likes… and happens to be very expressive about it.
The peace lily is a moisture loving houseplant, preferring not to dry out too much and wilting rather extremely if “neglected.” It readily bounces back to life, however, when rehydrated.
With its love of moisture and humidity, and the fact that it does very well in low-light areas, the peace lily is a great houseplant for a dim bathroom or kitchen. At the same time, its pickiness can be a source of frustration for those of us who aren’t consistent with waterings.
Cacti & Succulents (Including Aloe vera)
When you live in an arid environment, you need to be very good at storing water. Cacti and succulents have excelled at this by developing thick, fleshy foliage that is perfect for holding onto moisture during periods of drought. This makes them a great houseplant choice for those of us who can be a little forgetful when it comes to watering (we’ve all been there), as they thrive on neglect.
Cacti
Provided you keep these desert plants in a warm, bright area and are mindful of watering too much, they make for very easy houseplants. Overwatering is by far the number one issue with houseplants in general, but especially with cacti and succulents. They should be kept in well-draining soil and only watered when the soil has mostly dried out.
You’ll find many, many types of cacti and succulents available today, in all colors and shapes. One of the most popular is Aloe vera, thanks to its easy care and healing properties.
OTHER EASY HOUSEPLANTS FOR YOUR COLLECTION
There are a ton more easy houseplants out there! If none of the above piqued your interest, consider trying one of these instead:
Bromeliads
Chinese Evergreen (Aglaonema spp.)
Christmas Cactus (Schlumbergera spp.)
Corn Plant (Dracaena fragrans)
Dumb Cane (Dieffenbachia spp.)
Dwarf Umbrella Tree (Schefflera arboricola)
Garden Croton (Codiaeum variegatum)
Ponytail Palm (Beaucarnea recurvata)
ZZ Plant (Zamioculca zamiifolia)
Taken from https://www.almanac.com/content/easy-care-houseplants
Till next time this is Becky Litterer, Becky’s Greenhouse, Dougherty Iowa beckmall@netins.net 641-794-3337 cell 641-903-9365 

image from NASA

     ​       Looks lovely out, blue clear sky but the temperature isn’t warm but isn’t bad either with no wind.Temperature this afternoon is at 52 degrees so it is warming up.  Looks like the temperature will be going up and next week will be good.  MIGHT it be INDIAN SUMMER.  Hope so. You have heard a lot about our full moon on Halloween night as the Blue Moon but there is more to our night sky as you can see with this article.  Enjoy the night sky and hopefully will warm up to do that.  Stay safe.
Welcome to the Almanac’s Sky Watch for October 2020. Mars is at its most visible and brightest. Jupiter and Saturn pair up at nightfall from October 21 to 23. And we’ll enjoy two Full Moons in October—including a Halloween Blue Moon! See Bob Berman’s highlights of the monthly night sky.
SKY WATCH OCTOBER 2020 by Bob Berman, as featured in The Old Farmer’s Almanac
THE MONTH OF MARS
During the month of October, the planet Mars will reach an atypically brilliant magnitude—2.6—outshining every star and planet, even Jupiter!
Nothing nearby compares. Mars won’t appear this big and bright again for 15 years.
JUPITER AND SATURN PAIRED AT NIGHT
Jupiter and Saturn are pulling closer together at nightfall. Look south (towards the constellation Sagittarius).
Both the Ringed Planet and the Giant Planet will travel westward across the sky—Saturn following Jupiter—until they set into the late evening.
Jupiter will catch up to Saturn on December 21, 2020 for the eagerly awaited conjunction—the closest Jupiter-Saturn conjunction in 397 years!
VENUS, URANUS, MERCURY
Venus, the “morning star,” will continue to shine at dawn through the rest of the year.
Uranus comes into opposition on Halloween, an easy green binocular target in eastern Pisces, far to the left of Mars. At magnitude 5.7, it can be faintly glimpsed with the naked eye in rural locations.
Mercury is not visible this month, being too close to the Sun’s glare.
A HALLOWEEN BLUE MOON
Finally, this October brings us TWO full Moons: the full Harvest Moon on Thursday, October 1 AND the full Hunter’s Moon on Saturday, October 31. That’s right—we’ll have a full Moon on Halloween night this year! And because it’s the second Moon in a month, it’s also popularily called a Bue Moon. This is the only two-full-moon month in 2020!
Taken from https://www.almanac.com/night-sky-october
Till next time this is Becky Litterer, Becky’s Greenhouse, Dougherty Iowa beckmall@netins.net 641-794-3337 cell phone 641-903-9365

image from askideas.com

      ​It looks like a few days since I have posted.  We have been busy getting things ready to go into the greenhouse and getting the greenhouses ready for the cold spell we are having.  BUT I have to say looking outside it looks awesome with a blue sky and very little wind.  Temperature is on the cool side but soon it will warm up to almost normal.  All of us will enjoy that.  Also this time of year is for changing the time.  Fall back the AYLIGHT SAVING TIME 2020: WHEN DOES THE TIME CHANGE?
WHEN DOES DAYLIGHT SAVING TIME END THIS YEAR?  By The Editors
Daylight Saving Time ends on Sunday, November 1, 2020, at 2:00 A.M.  On Saturday evening, our clocks need to “fall back” one hour. See details about the history of “saving daylight” and why we still observe DST today. And let us know what you think!
WHAT IS DAYLIGHT SAVING TIME?
Daylight Saving Time (DST) is the practice of moving the clocks forward one hour from Standard Time during the summer months, and changing them back again in the fall. The general idea is that this allows us all to make better use of natural daylight. However, DST has many detractors—and rightfully so.
WHEN IS DAYLIGHT SAVING TIME IN 2020? WHEN DOES THE TIME CHANGE?
To remember which way to set their clocks, folks often use the expression, “Spring forward, fall back.” Note that these dates are for locations in the United States and Canada only; other countries may follow different dates.
Daylight Saving Time begins on Sunday, March 8, 2020 at 2:00 A.M. On Saturday night, set your clocks forward one hour (i.e., losing one hour) to “spring ahead.”
Daylight Saving Time ends on Sunday, November 1, 2020, at 2:00 A.M. On Saturday night, set your clocks back one hour (i.e., gaining one hour) to “fall back.”
Note: Since the time changes at 2:00 A.M., we generally change our clocks before bed on Saturday.
DAYLIGHT SAVING TIME DATES 2020 AND BEYOND
(In the U.S., the exceptions to DST are Arizona, Hawaii, Puerto Rico, the Virgin Islands, and American Samoa.)
Year       Daylight Saving Time Begins        Daylight Saving Time Ends
2021       Sunday, March 14 at 2:00 A.M.  Sunday, November 7 at 2:00 A.M.
2022       Sunday, March 13 at 2:00 A.M.  Sunday, November 6 at 2:00 A.M.
2023       Sunday, March 12 at 2:00 A.M.  Sunday, November 5 at 2:00 A.M.
IS IT DAYLIGHT “SAVING” OR “SAVINGS” TIME?
The correct term is “Daylight Saving Time“ and not “Daylight Savings Time” (with an extra “s”), though many of us are guilty of saying it the wrong way. The technical explanation is that the word “saving” is singular because it acts as part of an adjective rather than a verb.
THE HISTORY OF DAYLIGHT SAVING TIME
WHY DID DAYLIGHT SAVING TIME START?
Blame Ben? Benjamin Franklin’s “An Economical Project,” written in 1784, is the earliest known proposal to “save” daylight. It was whimsical in tone, advocating laws to compel citizens to rise at the crack of dawn to save the expense of candlelight:
“Every morning, as soon as the Sun rises, let all the bells in every church be set ringing: and if that is not sufficient, let cannon be fired in every street to wake the sluggards effectually… . Oblige a man to rise at four in the morning, and it is probable that he will go willingly to bed at eight in the evening.”
DST’S TRUE FOUNDER?
The first true proponent of Daylight Saving Time was an Englishman named William Willet. A London builder, he conceived the idea while riding his horse early one morning in 1907. He noticed that the shutters of houses were tightly closed even though the Sun had risen. In “The Waste of Daylight,” the manifesto of his personal light-saving campaign, Willet wrote, “Everyone appreciates the long, light evenings. Everyone laments their shrinkage as the days grow shorter; and nearly everyone has given utterance to a regret that the nearly clear, bright light of an early morning during Spring and Summer months is so seldom seen or used… . That so many as 210 hours of daylight are, to all intents and purposes, wasted every year is a defect in our civilization. Let England recognise and remedy it.”
Willet spent a small fortune lobbying businessmen, members of Parliament, and the U.S. Congress to put clocks ahead 20 minutes on each of the four Sundays in April, and reverse the process on consecutive Sundays in September. But his proposal was met mostly with ridicule. One community opposed it on moral grounds, calling the practice the sin of “lying” about true time.
WORLD WAR I LED TO ADOPTION OF DST
Attitudes changed after World War I broke out. The government and citizenry recognized the need to conserve coal used for heating homes. The Germans were the first to officially adopt the light-extending system in 1915, as a fuel-saving measure during World War I. This led to the introduction in 1916 of British Summer Time: From May 21 to October 1, clocks in Britain were put an hour ahead.
The United States followed in 1918, when Congress passed the Standard Time Act, which established the time zones. However, this was amidst great public opposition. A U.S. government Congressional Committee was formed to investigate the benefits of Daylight Saving Time. Many Americans viewed the practice as an absurd attempt to make late sleepers get up early. Others thought that it was unnatural to follow “clock time” instead of “Sun time.” A columnist in the Saturday Evening Post offered this alternative: “Why not ‘save summer’ by having June begin at the end of February?”
The matter took on new meaning in April 1917, when President Woodrow Wilson declared war. Suddenly, energy conservation was of paramount importance, and several efforts were launched to enlist public support for changing the clocks. A group called the National Daylight Saving Convention distributed postcards showing Uncle Sam holding a garden hoe and rifle, turning back the hands of a huge pocket watch. Voters were asked to sign and mail to their congressman postcards that declared, “If I have more daylight, I can work longer for my country. We need every hour of light.” Manhattan’s borough president testified to Congress that the extra hour of light would be a boon to home gardening, and therefore increase the Allies’ food supply. Posters chided, “Uncle Sam, your enemies have been up and are at work in the extra hour of daylight—when will YOU wake up?”
With public opinion in its favor, Congress officially declared that all clocks would be moved ahead one hour at 2:00 A.M. on March 31, 1918. (Canada adopted a similar policy later the same year.) Americans were encouraged to turn off their lights and go to bed earlier than they normally did—at around 8:00 P.M.
FARMERS DID NOT FAVOR DST
Many Americans wrongly point to farmers as the driving force behind Daylight Saving Time. In fact, farmers were its strongest opponents and, as a group, stubbornly resisted the change from the beginning.
When the war was over, the farmers and working-class people who had held their tongues began to speak out. They demanded an end to Daylight Saving Time, claiming that it benefited only office workers and the leisure class. The controversy put a spotlight on the growing gap between rural and urban dwellers. As a writer for the Literary Digest put it, “The farmer objects to doing his early chores in the dark merely so that his city brother, who is sound asleep at the time, may enjoy a daylight motor ride at eight in the evening.”
The Daylight Saving Time experiment lasted only until 1920, when the law was repealed due to opposition from dairy farmers (cows don’t pay attention to clocks). No fewer than 28 bills to repeal Daylight Saving Time had been introduced to Congress, and the law was removed from the books. American had tolerated Daylight Saving Time for about seven months.
DST RETURNS
The subject did not come up again until after the attack on Pearl Harbor, on December 7, 1941, and the United States was once again at war.
During World War II, Daylight Saving Time was imposed once again (this time year-round) to save fuel. Clocks were set one hour ahead to save energy.
After the war (which concluded with Japan’s final surrender on September 2, 1945), Daylight Saving Time started being used on and off in different states, beginning and ending on days of their choosing.
LOCAL DIFFERENCES AND INCONSISTENCY
Inconsistent adherence to time zones among the states created considerable confusion with interstate bus and train service. To remedy the situation, Congress passed the Uniform Time Act in 1966, establishing consistent use of Daylight Saving Time within the United States: Clocks were to be set ahead one hour on the last Sunday in April and one hour back on the last Sunday in October.
That was the rule, but some state legislatures took exception via a loophole that had been built into the law. Residents of Hawaii and most of Arizona did not change their clocks. Residents of Indiana, which straddles the Eastern and Central time zones, were sharply divided on Daylight Saving Time: Some counties employed it, some did not.
In 1986, the U.S. Congress approved a bill to increase the period of Daylight Saving Time, moving the start to the first Sunday in April. The goal was to conserve oil used for generating electricity—an estimated 300,000 barrels annually. (In 2005, the entire state of Indiana became the 48th state to observe Daylight Saving Time.)
DAYLIGHT SAVING TIME TODAY
The current daylight saving period was established with the Energy Policy Act of 2005, which went into effect in 2007.
Today, most Americans spring forward (turn clocks ahead and lose an hour) on the second Sunday in March (at 2:00 A.M.) and fall back (turn clocks back and gain an hour) on the first Sunday in November (at 2:00 A.M.).
However, farmers’ organizations continue to lobby Congress against the practice, preferring early daylight to tend to their fields and a Standard Time sunset for ending their work at a reasonable hour. Some farmers point out that the Daylight Saving Time is deceptively misnamed. “It is a gimmick that changes the relationship between ‘Sun’ time and ‘clock’ time but saves neither time nor daylight,” says Katherine Dutro, spokesperson for the Indiana Farm Bureau.
Most of Canada is on Daylight Saving Time; only portions of Saskatchewan and small pockets of British Columbia remain on Standard Time year-round. However, the practice has its detractors. In the words of a current-day Canadian poultry producer, “The chickens do not adapt to the changed clock until several weeks have gone by, so the first week of April and the last week of October are very frustrating for us.” Similarly, one Canadian researcher likened an increase in traffic accidents to the onset of Daylight Saving Time. Other experts insist that the extra hour of daylight reduces crime.
As of March 2020, an impressive 32 states have proposed bills to end the practice of switching clocks. However, the legislation can only go into effect if the federal law changes. The Uniform Time Act would need to be amended to allow such a change.
Taken from  https://www.almanac.com/content/when-daylight-saving-time
Till next time this is Becky Litterer, Becky’s Greenhouse, Dougherty Iowa beckmall@netins.net  641-794-3337 cell 641-903-9365

image from delishably.com 

image from The Gunny sack

      ​    I am sharing a couple of fall recipes that are our families’ favorite.  We now are having fall.  Cool, wet, dreary and of course the wind.  We had a good day yesterday. Five of us worked in the greenhouse, got the weeds pulled by the tables, cleaned under the tables, put plants away, and got the plastic walls up.  We put up 2 plastic walls and then only heat 1/3 of the greenhouse.  One more doorway to be put in, but that will happen next week.  With the upcoming colder weather coming up, it will be less heat and wood Larry will have to put in the stove with the walls up.  We use wood to heat up water, that goes thru the furnace for our heat.  What are some of your favorite fall recipes?  Stay safe, stay warm
Give Pecan-Crusted Sweet Potato Casserole
Anyone who likes to have dessert first will love this dish! It’s perfect as a side dish on a holiday (or any other day, really).
Recipe for Pecan-Crusted Sweet Potato Casserole
FILLING:
INGREDIENTS
4 large sweet potatoes, scrubbed
4 tablespoons (1/2 stick) unsalted butter, in pieces, softened
1/2 cup sugar
1/3 cup light cream or milk
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon allspice
INSTRUCTIONS
Preheat the oven to 350°F. Butter a 2-quart casserole dish. Line a baking sheet with aluminum foil.
Pierce each sweet potato several times with a paring knife or fork and place on the baking sheet. Bake for 60 to 70 minutes, or until soft and tender when pierced with a paring knife. Transfer the baking sheet to a cooling rack. Cut a slit in the potatoes lengthwise and cool for 15 to 20 minutes.
Scoop the sweet potato flesh into a large bowl and mash it with a potato masher or fork. Add the butter, sugar, and cream and, using an electric mixer on medium-high speed, beat to blend. Add the eggs, one at a time, and beat to combine. Add the vanilla, salt, and allspice and beat until evenly mixed. Spread the mixture in the casserole dish.
Make the topping (instructions below), then bake for 45 minutes at 350°F, or until the ingredients are puffed slightly and the topping is a rich light brown. Transfer to a cooling rack for 15 to 20 minutes before serving.
TOPPING:
INGREDIENTS
2/3 cup packed light-brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
2/3 cup pecan halves
INSTRUCTIONS
Combine the brown sugar, flour, cinnamon, salt, and butter in a food processor and pulse briefly.
Add the pecans and spread the topping evenly over the sweet potato mixture.
YIELD:
Makes 8 or more servings.
Taken from https://www.almanac.com/recipe/pecan-crusted-sweet-potato-casserole
ROASTED PUMPKIN SEEDS
These crunchy, salty, roasted pumpkin seeds are super simple to make—and hard not to eat in just one sitting! Roasted pumpkin seeds are an excellent fall snack—much healthier alternative to the usual sweets of the season!
Before you roast the seeds, you need to dry them:
If you’re scooping out a pumpkin, separate the seeds from the pumpkin flesh. (Tip: It’s easier to separate the seeds while the flesh is still moist.) Use running water to help detach the pulp.
Wash the seeds and spread them out on wax or parchment paper (no need to remove the outer shell) and let them dry overnight before roasting. Don’t place them on paper towels, because they’ll bond to the towel fibers as they dry.
Our recipe below is just seeds, oilve oil, and salt. But add a hint of nutmeg or cinnamon to spice them up a bit.
Other options include: Old Bay seasoning, pepper, brown sugar and cinnamon, pumpkin spice, sea salt and vinegar. Make it your own!
Of course, if you have a sweet tooth, head on over to our recipes for Halloween treats.
Recipe for Roasted Pumpkin Seeds
INGREDIENTS
2 cups pumpkin seeds, rinsed
1 tablespoon olive oil (coconut or canola oil is fine, too)
1 teaspoon Kosher or sea salt
INSTRUCTIONS
Preheat oven to 350°F. In a medium-size bowl, toss seeds in oil to coat.
Spread across a rimmed baking sheet. Tip: Line the pan with parchment to help prevent sticking and burnt edges.
Sprinkle with salt and any additional seasonings that you desire.
Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Don’t burn! Transfer to a large shallow plate to cool before serving.
If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool before serving.
If you don’t eat them all at once (!), store roasted pumpkin seeds in an airtight container in the fridge for up to three months.
Taken from https://www.almanac.com/recipe/roasted-pumpkin-seeds
Till next time this is Becky Litterer, Becky’s Greenhouse Dougherty Iowa beckmall@netins.net 641-794-3337 cell phone 641-903-9365

image from journeywithjill.net 

      ​    I know our gardens are done producing and you have harvest what you can from them.  But found this interesting what to store out of the refrigerator.  I have purchased 100 lbs. of potatoes for us to use this winter.  Now I must decide where to put them.  Yes, I use lots of potatoes in cooking.
I always learn something when I post these, here is what I learned today.
Tip: Want to stop crying when you cut up an onion? Chill that onion for 30 minutes before peeling the outer layers. Avoid the root where it’s the most tear-inducing!
B. VEGETABLES TO KEEP OUT OF THE REFRIGERATOR
Some vegetables are susceptible to cold damage at temperatures below 40°F, which means that they are best stored outside of the fridge. If possible, keep them in a cool (55°F) part of the kitchen, pantry, or mudroom.
Cucumbers
Cucumbers can be stored in the refrigerator for a few days, but will keep for longer in a cool spot in the kitchen. Keep them in a perforated plastic bag for 7 to 10 days.
Eggplant
Eggplant stores best outside of the refrigerator in a cool part of the kitchen. Under cold conditions, it may develop brown spots after more than a few days. Keep it in a perforated plastic bag for adequate humidity. Eggplant will keep for 7 to 10 days.
Onions, Garlic, and Shallots
Never put onions nor garlic (nor shallots) in the refrigerator. Store them in a dry, cool (40 to 50°F), ventilated place. It’s best to store them in mesh bags (which they often come in) to get that ventilation. If you can’t do this, put them in a bowl in your pantry. You may cover with a bag, but make sure there are plenty of ventilation holes.
Do not store onions near potatoes! They are not friends. Potatoes excrete moisture and speed up onion decay.
It’s fine to store scallions and green onions in the refrigerator.
Another way to preserve garlic? Try making your own garlic powder!
Tip: Want to stop crying when you cut up an onion? Chill that onion for 30 minutes before peeling the outer layers. Avoid the root where it’s the most tear-inducing!
Peppers
Bell peppers can be stored in perforated produce bags in a cool part of the kitchen. They will keep for 10 to 14 days.
Store hot peppers the old-fashioned way: by threading them on a string and hanging until dry. Peppers need to have good air circulation and not touch each other to dry properly.
Potatoes
Never refrigerate potatoes—it will turn their starch to sugar. Brush off any clinging soil, and store in a dark, cool place that is about 40°F (4.5°C). If possible, set up an area in the basement, in the coldest and darkest area, with plastic bins lined with a layer of damp sand.
Potatoes like it a bit warmer than other root crops, so store them higher up.
Don’t store potatoes with onions or apples; these crops give off ethylene gas that will spoil the potatoes.
Squashes don’t like to be quite as cool nor as humid as root crops do. Store squash in a place with a temperature of about 50° to 65°F.  Below 50°F, they are subject to chilling damage. Above 65°F, they become stringy.
If you have a cool-ish bedroom, stashing them under the bed works well! Watch this video on how to cure and store pumpkins.
Summer Squash (Zucchini)
Zucchini and other summer squashes may be stored in the refrigerator for a few days. For longer than that, store them in a cool part of the kitchen in a perforated plastic bag. They should keep for 10 to 14 days.
Tomatoes
Store in a cool spot out of direct sunlight. If tomatoes are green, layer in a shallow box, separating each tomato with paper and the tomatoes will ripen. At 55°F, they will take 25 to 28 days; at 65°F to 70°F, they will take 14 days.
Never refrigerate fresh tomatoes if you want to keep that fresh off-the-vine taste!
Taken from https://www.almanac.com/how-store-vegetables-and-fruit
Till next time this is Becky Litterer, Becky’s Greenhouse, Dougherty Iowa beckmall@netins.net 641-794-3337 cell 641-903-9365

image from blogspot.com 

      ​It does feel like fall that is for sure. Cool, wet, dreary, windy plus looks like fall with almost all the leaves off the trees.  It is hard to see but this is what the seasons do for us…change and give us something else to look forward to.  Time for rest for the outside gardening.  For me it is still gardening as I need to order for next year, organize the greenhouse, keep those plants alive, propagate succulents, still  have fall planting bulbs left, so will see about planting them to grow for next spring and the list goes on.  Greenhouse grower is a full year job that is for sure.  Plus, I am the bookkeeper for Larry’s Garage.  I am not bored.  Always something to do.  Just like you.  It has been a hard 7 months, but it looks like we need to continue to do what we have done to keep safe.  Keep safe.   
Here is one hobby that many do feed the birds.  Good activity and great hobby.  FEED THE BIRDS…makes me think of Mary Poppins song “ Feed the Birds.” 
Fall is a great time to feed the birds, and the right autumn bird feeding tips can help birders attract a wide variety of both resident species and migrating birds to their backyard buffet.
Fall Bird Feeding Myths
Several bird feeding myths surround fall feeding, and many beginning backyard birders mistakenly assume that feeding birds in fall will hurt their feathered friends. The biggest misconception is the idea that if the birds have a steady source of food available in autumn, they won't migrate, and then, when those feeders are empty, the birds will starve. A reliable food source is only a minor factor that affects how birds migrate.
Daylight levels, climate, and instinct also play important roles in seasonal migration, and feeding birds in autumn does not prevent migration but can help it. Migrating birds require tons of calories for the energy necessary to fly hundreds or thousands of miles, and feeders can provide an energy boost to passing migrants as well as help resident birds build up fat reserves for their journey or to survive falling temperatures.
It is also a myth that there simply aren't birds around to feed in the fall. While many birds rely less on feeders in autumn because of the natural harvest abundance of wild berries, fruits, grains and seeds, bird feeders will still see plenty of activity. Backyard flocks will change as some resident birds leave for migration and more northern migrants arrive, but they will all welcome the opportunity to find an easy snack at bird feeders.
Reasons to Feed
Autumn is a dynamic, ever-changing season, and it can be a very rewarding time to feed birds. Birders should always keep their feeders stocked in fall to do the following:
Help resident birds build fat reserves for energy once they begin the migration.
Provide an easy food source for any migrating birds passing through the area.
Offer supplemental food when natural food sources begin to be depleted.
Attract the first winter bird species and encourage them to remain nearby all season.
Help birds imprint on the location of reliable food sources so they will return to the same place in the spring.
By feeding birds in autumn, not only do birders assist migrating birds, but they also help other migrants learn where to go next spring for good food, which will increase the size and diversity of their backyard flock.
Best Autumn Bird Foods
To give migrating birds the best nutrition and abundant energy for their long journeys, backyard birders should provide foods with high oil content and many calories. At the same time, offering a variety of different foods ensures that all passing migrants can find a tasty treat at the feeders. The best fall bird foods include the following:
Nectar
Birders should watch their fall flocks carefully and adjust food supplies as necessary to meet their birds' needs. Migrating hummingbirds may mob nectar feeders in early fall, for example, but later in the season nectar will only be a minor part of the backyard buffet.
Tips
There is more to feeding fall birds than just providing the right foods. By keeping the backyard safe and meeting birds' other needs, a fall flock will be healthy, active, and diverse.
Check feeders for damage. Check on the feeders after heavy summer use and repair them so they are safe for autumn birds.
Choose fall plants that offer evergreen cover. Select ones that have lasting berries, nuts, or fruits for fall and winter food.
Keep birdbaths filled with fresh, clean water. Add a heater to the bath in late fall to guard against early freezes.
Keep feeders clean and filled. Do this even in poor autumn weather to prevent spreading diseases among migratory flocks.
Allow leaf litter to build up under trees. This can attract birds with shelter, insects, fallen seeds, and other foods.
Squirrel-proof bird feeders. Use different tactics to prevent autumn foraging squirrels from depleting birds' food supplies.
Protect the birds. Protect these exhausted backyard migrants from predators such as cats and hawks.
Feeding autumn birds can be a rewarding way to enjoy the changing season just as a backyard flock is changing. By following these autumn bird feeding tips, it is possible to attract a wide range of autumn bird species and ensure they are happily fed throughout the season.
Taken from https://www.thespruce.com/autumn-bird-feeding-tips
till next time this is Becky Litterer Becky’s Greenhouse Dougherty Iowa beckmall@netins.net 641-794-3337 cell 641-903-9365

image from heathyliving 

          Brussel sprouts might be one thing that you still have in your gardens to harvest.  If you have harvest, here are some recipes on how to make them.  I have to say I have never eaten them or cooked them  Do you like Brussel sprouts? 
Top Tips to Make the Best Brussels Sprouts  By Carl Hanson September 17, 2018
No more tussles with Brussels
There are two kinds of people in the world: those who hate Brussels sprouts, and those who once hated Brussels sprouts but have since learned simple tricks for making them delicious and so now find themselves converted into the cult of Brussels sprouts believers. So for those who remain unconvinced, who have yet to find their path to Brussels, here are some simple tips and tricks (spoiler alert: there will be bacon) that make Brussels sprouts not just bearable but unbelievably delicious. Give 'em a try!
Chef John's
How to Make the Best Brussels Sprouts
Many folks travel this familiar route on their journey from total disgust to Brussels-are-a-must. "Like another reviewer," says Thisni Caza, "my childhood experience with Brussels sprouts was traumatizing, and after fifty-seven years, now that I'm all grown up, time to try again."
Easy Black Bean Burgers
These simple, satisfying veggie burgers will please even the pickiest meat lover.
Caza came around when she came across Chef John's Roasted Brussels Sprouts: "I can safely say that they were the best Brussels sprouts I've ever eaten. I am giving them 5 stars; I think this is a great recipe and method for cooking these little gems."
But even Chef John himself wasn't always on Team Brussels. How did Chef John become a Brussels sprouts believer? It was the lighting-quick technique of cutting the Brussels sprouts into thin ribbons and flash sauteeing them on high heat in a little butter and olive oil, with just a splash of lemon juice, for about 1 or 2 minutes.
Truly Delicious Brussels Sprouts
Here's the recipe that completely changed Chef John's perspective on this much maligned vegetable. Give it a try: you'll never be anti-Brussels sprouts again.
Truly Delicious Brussels Sprouts
The key is to start with a cold skillet. Put the butter and olive oil into the cold skillet, turn the heat to high, and when your nose picks up the brown-butter smell and the butter starts turning golden brown, toss the ribbons of Brussels sprouts into the skillet. They'll come out crunchy and delicious.
How to trick a Brussels Sprouts hater into accidentally loving them: Spyce started slicing her Brussels sprouts into thin ribbons to fool her husband into thinking they were cabbage: "I started slicing them long ago to trick my husband into eating them! For the longest time he thought it was cabbage, lol! Anyway, this recipe is really outstanding, and the lemon juice brightens it up nicely."
Maple Roasted Brussels Sprouts with Bacon
 Crispy, caramelized things tend to delight. That's just science. This recipe marries smoky, crispy bacon to sweet maple syrup. "Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process," says asks stefychefy. "Who knew Brussels sprouts could ever taste this good!"
A tip on making clean-up easier: True, the caramelizing process adds delicious flavor, but it can also make a catastrophic mess of your cooking pan. Kyra Siebert has a suggestion: "I definitely line my baking sheet with foil because the syrup really gets sticky." She also recommends pre-cooking the bacon a bit to get some initial crispiness.
Shaved Brussels Sprouts with Bacon and Almonds
"This recipe has made Brussels sprouts lovers out of haters," says Boomdog02. "Brussels Sprouts are shredded like cabbage and quickly sauteed in bacon drippings with garlic and almonds. "
Shaved Brussels Sprouts with Bacon and Almonds
"This is the path to Brussels sprout love for those who haven't tried them or don't like them," says opentoedshoesan.
Cool trick for easy shredding: "Shaved them with my ceramic slicer and nothing could be easier," says shelteredrose. Latonya found an even easier method: "I bought a bag of shaved Brussels sprouts at Trader Joes
Brussels Sprout Slaw
Another recipe that calls for shredded Brussels sprouts. This one goes for a little sweet and sour something, combining a touch of honey and dried cherries with vinegar and brown mustard. It's also a raw salad!
Brussels Sprout Slaw
Allow the flavors to mingle: "Refrigerate for several hours or overnight to allow flavors to blend. If you're making this ahead of time, reserve slivered almonds and add right before serving," says Finchesarebeautiful.
"I found that the longer the salad sat, the better the Brussels sprouts absorbed the dressing and softened," says Roseanne. "Or else I suggest warming the Brussels sprouts so they soften and the dressing is absorbed better."
Duck Fat-Roasted Brussels Sprouts
"A few tablespoons of duck and a very hot oven is all you need to turn some sleepy Brussels sprouts into something much more special," says Chef John.
Duck fat means flavor: If you've made Roasted Duck, be sure to save some fat for roasting Brussels sprouts. "Duck fat has less saturated fat than butter, and is higher in oleic acid, the stuff that makes olive oil so popular with the healthy eating gurus," says Chef John. "But make no mistake, this is still an animal fat, and should be used in moderation. The good news: 'in moderation' totally works!" No Duck fat? Try Bacon fat instead.
Taken from https://www.allrecipes.com/article/top-community-tips-making-best-brussels-sprouts
Till next time this is Becky Litterer, Becky’s Greenhouse Dougherty Iowa beckmall@netins.net 641-794-3337 cellphone 641-903-9365

image from blogspot.com

      ​ It is cold, dreary Fall day.  Temperature isn’t even up to 35 degrees feels like 26 because of the dampness.  Cloudy and it feels really uncomfortable.  If this was March we would say it is a warmer day than now this fall.  All in timing and perceptive.  Our gardens are done growing but if you had some cabbage growing and you harvest it here is why you should eat it.  Stay safe, stay warm.
5 REASONS YOU SHOULD EAT CABBAGE
CABBAGE BENEFITS: BETTER HEALTH, WEIGHT LOSS, BEAUTIFUL SKIN
If you haven’t eaten cabbage in a while, we urge you to look again at this healthy, unsung hero of the vegetable world. Want beautiful skin, to lose weight, a great immune system? See five great reasons to eat (and grow) cabbage!
Before we had the little greenhouse that enables us to grow salad and cooking greens all winter, we grew between 50 and 100 green and red cabbages each year—and ate them all. I loved looking at them as they grew like giant flowers in the garden, then as they rested side by side in the root cellar. See how to grow cabbage.
Last spring was the first time in 40-plus years of gardening that I did not grow a single cabbage. I find myself wishing I had (especially red cabbage), despite having more vegetables than our now-two-person household knows what to do with.
Cabbage offers huge health benefits that can not be ignored! Many health benefits are similar to broccoli (they’re in the same plant family). Cabbage is high in beta-carotene, vitamin C and fiber. (Vitamin C to reduce toxins which are the main causes of arthritis, gout, and skin diseases.) Also, cabbage may reduce the risk of some forms of cancer including colorectal cancers.
It’s cheap and widely available year-round. There are so many varieties of cabbage, too, including Green, Savoy, red, Napa, bok choy, and Brussels Sprouts (tiny cabbages!). It is possible to enjoy eating cabbage pretty much all year round. Although most any cabbage will work for any use, plant breeders have developed many varieties in many colors and textures. Some are sweet, mild, tender as lettuce; others rock hard and good for shredding or slicing crosswise into thick “steaks” for roasting.
Cabbage lasts longer in the fridge than most vegetables. If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator. In optimum root cellar conditions, it can even last longer. Store in a hydrator drawer if possible. Do not remove the outer leaves nor wash until ready to use.
It’s versatile.  I’ve sliced it into soups and salads, shredded it into coleslaws, stir-fried it with onions and apples, fermented it into sauerkraut, stuffed whole cabbages or individual cabbage leaves, steamed it, boiled it, fried it, roasted it, and grilled it. I’ve even experimented with cabbage desserts, not always successfully!  (See more about cooking below.)
Cabbage is even great for weight loss and beautiful skin! I’m sure you’ve heard of the cabbage diet (not that I would recommend it). There are only 33 calories in a cup of cooked cabbage, and it is low in fat and high in fiber. Cabbage also helps keep skin looking health, toned, blemish-free and glowing; it’s rich in antioxidants (including vitamin C and beta-carotene).
There are many more benefits to cabbage. Definitely add this unsung hero to your grocery shopping list!
HOW TO BUY CABBAGE
In the grocery store, always look for cabbage heads that feel heavy for their size and, except for Napa cabbage, have tightly packed leaves. The heads don’t need to be perfect; you can peel off and discard the outer leaves.
 
The most common cabbage is green, but red cabbage has become increasingly popular for color in salads and cooked dishes. There are also very pretty Savoy varieties with waves of blue-green leaves which are best raw in salads or in a slaw. Cooked Savoys do not have the strong sulfur odor of green cabbage.
HOW TO COOK CABBAGE
Sadly, many folks think cabbage as smelly, but blame the cook, not the cabbage. This odor is the result of overcooking. If you make the common mistake of overcooking cabbage, I urge you to try again! Do NOT overcook cabbage! The longer the cabbage is cooked, the more smelly it becomes.
If boiling cabbage, cook very briefly, just until tender. Do not cook cabbage in aluminum pans; use stainless steel pots and pans. Finally, it helps to add a few drops of vinegar while cooking or wipe the inside lid of the pan with vinegar.
Or, try steaming wedges of cabbage for 5 to 7 minutes. Top with butter and a pinch of salt and pepper or even with grated cheese.
Another idea is to sear cabbage by heating it in a very hot pan with a little bit of olive oil and butter (and a pinch of salt) until the cabbage wilts.
Or, try roasting cabbage. Get the roasting pan really hot in the oven, and then put wedges of cabbage (tossed in olive oil and a little salt), and roast until slightly caramelized.
Cabbage is wonderful added to sautes and stir fries. It tastes great alongside peppers, onions, etc.
Cabbage is also great in a coleslaw. Chop finely or shred and then toss with shredded carrots and green onions. Add any other vegetables that you would like. Toss with a yogurt/mayonnaise dill dressing or a vinaigrette.
Large cabbage leaves can replace a tortilla for light and summery wrap sandwiches.
CABBAGE HISTORY
Cabbage is, quite literally, the head of the Brassica family (which includes broccoli, cauliflower, Brussels sprouts, turnips, rutabaga, and kale). The English word “cabbage” comes from the Latin word for “head,” caput. 
The cultivated cabbage originated somewhere in Europe more than 2000 years ago, and has become a common staple in cuisines around the world. Its ubiquity in our own markets and on American dinner tables is probably why “cabbage” is also versatile as a figure of speech, with dozens of slang meanings (many of them unprintable here).
The word cabbage is related to the French word caboche, which also means “blockhead” or “moron,” and seems to be the origin of the pejorative “cabbagehead” (“moron”).
Use it as a noun (many meanings): We’ve gotta clear all this cabbage off the kitchen table. I need a new computer, but I don’t have the cabbage.
An adjective: He’s such a cabbage-mouth. Your idea is totally cabbage. (Could mean either a terrible idea or a good one).
A verb: I forgot to lock it, and somebody cabbaged my car while I was in the supermarket. (Could mean either trashed or stolen.)
For me, cabbage belongs at the head of the class.
"Living Naturally" is all about living a naturally healthy lifestyle. Margaret Boyles covers health tips, ways to avoid illness, natural remedies, food that's good for body and soul, recipes for homemade beauty products, ideas to make your home a healthy and safe haven, and the latest news on health. Our goal is also to encourage self-sufficiency, whether it's relearning some age-old skills or getting informed on modern improvements that help us live better, healthier lives.
Taken from https://www.almanac.com/news/home-health/natural-living/5-reasons-you-should-eat-cabbage
Till next time this is Becky Litterer, Becky’s Greenhouse, Dougherty, Iowa beckmall@netins.net 641-794-3337 cell phone 641-903-9365

      ​I cooked up some butternut squash in the instant pot and it is lovely. Will do more and freeze it. Now I am going to make pumpkin bar like with the squash. Any of you have done that? I will let you know how it turns out. Should be ok. Till next time this is Becky Litterer, Becky's Greenhouse, Dougherty Iowa
beckmall@netins.net, 641-794-3337 cell phone 641-903-9365