Here’s what I have to report from this week.
Charlie is no more. But he had a good long life (for a squash-o-lantern) and will be missed.
Radish greens work in “spinach” dip.
My step-son said the other night, “You know, I think I kind of like radishes.” I agree. Our salads will seem sad without radishes this week.
Oven drying peppers works! You have to keep the oven on low for a long time, so it’s better for fall.
Sweet potatoes are near the top of my list of reasons to keep subscribing. I’ve always liked sweet potatoes, but sometimes you buy them in the store, and you take a couple of bites, and then you get a stringy bite. I hate that bite. Somehow that stringy texture makes me gag and not want any more sweet potato. That never happens with these sweet potatoes. I eat them all the way to the skin, and the texture’s perfect to the last bite. It’s like everything you’ve always imagined a sweet potato could be.
The sugar cane was interesting. I think it would be fun to take on a hiking trip.
thoughtful consumption 
I hate to admit this, but after using two-thirds of my arugula in one recipe, I still have some hanging around from several weeks ago. Do you think it would work in the “spinach” dip?
Thanks!
Hey, Sharon –
My first thought is to check how slimy the arugula is. If it’s just a little wilty and sad, I bet it will be fine.
Here are some blanching instructions I’ve added to the dip recipe: http://www.beyondwonderful.com/how_to/preparing/blanch_spinach.htm. These are for spinach, but I think they will work well for arugula, too. Both are tender greens.
To be safe, chop the cooked arugula fine before you mix it to the dip. That way no one gets a big mouthful at a time.
Also, I’m guessing 1/3 of a bag will cook down to not so much arugula, so it will be a fairly small part of the dip.
Let us know how it goes!