Wednesday in the Garden

Althea or Rose of Sharon 
in the Forest Garden. 

Just a few folks showed up for Wednesday workday at the VegHeadz Garden for the past two weeks. We had spent many hours getting ready for the spring open house and all of us need a rest. Also, it’s hot, and we’ll be arriving at the garden earlier from now through the rest of summer.  Despite just a few of us being there this week, a lot was going on.

Dave’s GMO Purple Tomatoes are ripe and ready to eat. Most of us sampled them and provided our feedback on a rally sheet provided by Dave—taste, texture, etc.  They are really beautiful, firm and juicy.  Read more about them in this previous post.  Dave and Evelyn both spent some time pruning tomato plants throuout the garden to remove discolored leaves and to open up the plants so more air can flow through the beds. This helps prevent diseases which thrive on heat and humidity.  They also trimmed some branches to allow sun to reach interior tomatoes to promote ripening.

The Purple Tomato, the first 
GMO variety available to gardeners

In addition to the purple tomatoes, we had honey from the adjacent beehives to distribute. We still have some on hand to bring next week to share.  Read more about the honey in this previous post. 

We had several visitors in the garden — one relatively new resident of the area who took home a couple of small banana plants to try out in his new yard, a family took home a beautiful eggplant and some squash with plans to cook them for dinner, and a garden circle toured the garden. We love having visitors in the garden and providing any information they need.

Dave and Extension Agent Trevor Hylton
with Dave’s Purple Tomatoes

Squash and Eggplant—
Summer Garden Bounty

Champion Eggplant

VegHeadz Garden Honey

Apalachee Beekeepers Assn. bee yard adjacent to
VegHeadz demo vegetable garden
at Leon County UF/IFAS Extension

Hive with one brood box
and two supers

Adjacent to the VegHeadz garden is a fenced enclosure containing a number of beehives, which varies from season to season, currently seven hives.  At the recent Extension Open House the Apalachee Beekeepers Association (ABA), which owns and maintains the hives, was on hand to sell their honey. 

We were disappointed to learn that the honey on sale was not specifically from the hives adjacent to our garden.  The bees there pollinate our vegetables and fruit and gather nectar and pollen from our pollinator plants, cover crops, and fruit and vegetable blooms, along with pollen and nectar from plants within a two or three mile radius of the hives.  Instead the honey on sale was from hives maintained by the ABA in nearby Jefferson County. The honey marketed by ABA is usually from hives maintained at Leon, Wakulla, and Jefferson County Extension Offices, mixed together to provide a uniform product.  

This week we happened to be on hand when beekeeper Bob Livingston showed up to service the beehives housed next to our garden. This trip he was treating them for varroa mites, a routine and necessary preventive task. Seizing the opportunity, we asked Mr. Livingston if we could obtain honey from “our” hives. On a previous occasion several years ago, we had purchased from the ABA a unique and delicious very dark honey, which we felt had come from the buckwheat we grow as a cover crop in our garden.

A frame full of honey in the comb,  from
the hives adjacent to the VegHeadz garden.
Each cell is capped with wax.

When he had finished treating the bees, Mr. Livingston very kindly obliged us with a full, heavy frame of honey from the hives. The full frame weighed 4 lbs, 7 oz.  We divided the comb into 18 portions of just over 3 oz. each to share among anyone who showed up at our Wednesday morning workday.  The empty frame weighed just short of a pound, 15.9 oz.   Therefore we harvested about 3 1/2 lbs. of honey and comb from one frame.

Honey with comb
included

There are usually at least two layers of boxes in a bee hive—at least one larger bottom box known as the brood box or brood chamber.  There the queen lays her eggs and the worker bees tend her and her brood, feeding them with nectar and pollen or “bee bread”  that is stored there as the eggs develop into larva, pupa, and finally adult bees.  

Often there are also one or more smaller upper boxes known as “supers” where the bees store most of their honey.  Both types of boxes contain suspended wood or plastic frames like the one pictured here in which are inserted foundation sheets of plastic or wax. The bees build their comb on both sides of the foundation.   A panel called a queen excluder is inserted between the two types of boxes so the queen can’t lay eggs in the cells on the honey supers. 

Also, you will notice in the first picture above that there are more brood boxes than there are supers. The spring flowering season and honey flow have slowed and supers may have been removed to harvest the honey.  There may be an additional honey flow during fall blooming season depending on weather, and perhaps more supers will be added so the bees have room to store the honey they will be making to provide winter food.

Each super usually contains 10 frames, and can produce from 30 to 40 pounds of honey, depending on the season, weather, nectar available, etc. It may even be possible to harvest a super more than once a year, but it is advisable to leave 20 to 30 pounds of honey in each hive for the bees to over winter.   Mr. Livingston advised that “our” hives are their most productive ones, no doubt thanks to the many pollinator plants and cover crops blooming in our garden most of the year. 

Processed honey is spun to remove the honey from the comb by centrifugal force, filtered to remove bits of wax and pollen, and heated to 160° (pasteurized) to kill yeasts and enzymes which might degrade the honey during storage.  Sometimes the moisture content needs to be reduced if it isn’t low enough, for instance if the honey is harvested before the bees have reduced it to the desired hydration. The bees fan their wings over the open cells to increase air flow in the hive until the nectar in the cells is reduced to honey with 18% hydration.  They then cap the cells with more wax. This prevents fermentation of the honey and ensures its stability during storage.

There are several variations of unprocessed honey. Raw honey is unpasteurized and unfiltered, retaining natural elements like pollen, enzymes, and vitamins. Filtered or processed honey undergoes heating and filtration, resulting in a clearer, more stable product but with fewer nutrients and a less robust flavor. Unprocessed honey is a broader term that can include raw honey but also encompasses honey that has been minimally processed, like straining to remove large debris.

Comb honey goes one step further, as it is always raw honey.  Producing comb honey with the comb intact requires special techniques and equipment.  The advantage of honeycomb is not just the raw honey in the comb, but the actual comb itself. The wax cells are not only edible, they are more nutritious than the honey, containing a natural antibiotic, and varying amounts of propolis and pollen, even some residual royal jelly. Comb honey can be eaten either by chewing and swallowing the honey and the wax, or chewing the wax like gum to extract all the honey, and then spitting out the wax. 

Comb honey is a great addition to a cheese or charcuterie board.  Spread it on toast, or add chunks to a kale, spinach or arugula salad.  Fun Fact:  After we harvested the honey and comb from the frame, we placed the frame back inside the fenced enclosure with the beehives where the bees will clean up the frame and scavenge any remaining honey.

More about Bob Livingston, a well-known area beekeeper.   More about bees, beekeeping and honey from the UF/IFAS Honey Bee Research and Extension Lab.     

  

Recipes from the VegHeadz Open House

We had many requests for recipes for the samples we furnished at the open house on Saturday. We are glad to share.

PEPPER JELLY

This super easy hot pepper jelly recipe makes use of both sweet and hot peppers for a colorful, confetti-like look and and an intense spicy kick. Source: The View from Great Island. https://search.app/vECJLVzM3G1Cm2Fy5

8 Jalapeño peppers
12 oz. assorted colorful, bell peppers, weighed after trimming
2 cups white or cider vinegar
3 cups sugar
1.75 oz. Box no sugar needed pectin

Wash the jalapenos and trim the stem end off. Remove the seeds if you want a milder jelly. Give them a rough chop and then pulse them in the food processor until they are finely minced. Be careful, the fumes will be strong, and make sure to wash your hands well after working with hot peppers. Put the peppers into a heavy bottomed pot.

Wash and trim the bell peppers, and remove the inner ribs and seeds. Give them a rough chop and pulse them in a food processor until finely minced. You may want to do this in batches, because I find you get a more even chop if you don’t crowd the bowl. Add the bell peppers to the pot with the jalapenos.

Add the vinegar and sugar to the pot and stir to combine. Bring the pot up to a boil, and then add the pectin. Boil, stirring, for one minute. Ladle the hot liquid into clean jars and set aside to cool before capping and refrigerating. If your pepper bits float to the top, you can give the jelly an occasional stir as it cools to distribute them more evenly. When the jelly is cool, cap and refrigerate the jars. They will thicken as they cool, and even more as they chill. Serve with plenty of creamy goat or cream cheese, and crackers or grilled slices of baguette.

NOTES

This recipe has not been formulated or tested for water bath canning. It will last up to 2 weeks in the refrigerator. For longer storage it can be frozen.  


DILLY BEANS

This easy recipe for refrigerator pickled beans involves zero canning and will help you "put up" the summer bounty in a delicious and snackable way. From Sustainable Cooks.com with a few alterations. https://www.sustainablecooks.com/refrigerated-dilly-beans/

2 pounds green beans, washed and trimmed.  
1 cup white vinegar
1 cup apple cider vinegar
2 cups water
1/4 cup sugar
4 cloves garlic, peeled and halved

1 Tbsp. pickling spices
1 1/2 tsp. Kosher salt
1/2 cup minced onion
4 sprigs fresh dill (dried dill or dill weed will not work)
1/2 tsp black peppercorns
1/2 tsp dried red pepper flakes
2 small chilies {optional}

MAKE THE BRINE:  In a saucepan, bring water, vinegars, salt, sugar, pickling spices, and garlic to a boil. Once the mixture has boiled and the sugar has dissolved, remove from heat, set aside and allow it to come to room temperature.

BLANCH THE GREEN BEANS:  Bring 2 quarts of water to a boil in a medium saucepan.
Add the green beans and allow them to cook for 1 minute.  Drain green beans and immediately put in a bowl of ice water for 5 minutes. Drain the beans again and set aside.

ASSEMBLE THE DILLY BEANS:  Equally divide onions, peppercorns, red pepper flakes, and optional chilies in the bottom of clean jars (2 quart jars or 4 pint jars). Add beans to the jars. Tuck some of the dill amongst the beans.  Pour the brine over the beans, put a lid on the jars and keep them on the counter for 12 hours.  After 12 hours, transfer the jars to the fridge. Allow them to sit in the fridge for 2 days before consuming.

NOTES:  Use the freshest beans you can find.  The fresher the beans, the crispier the finished product.
Beans no bigger than a pencil are best, but not tiny haricot vert.  This recipe is not safe for canning,  but they will keep in the refrigerator for 3 to 6 months.

ROSELLE TEA AND OTHER ROSELLE RECIPES

Find recipes for Roselle tea, Roselle jelly, Roselle sauce, etc., here::

https://northfloridavegheadz.blogspot.com/2019/10/more-about-roselle-and-couple-of-great.html

ZUCCHINI  BREAD

This easy zucchini bread recipe is moist, perfectly sweet, and lightly scented with cinnamon. It is a quick and convenient grab-and-go morning treat or afternoon snack. Plus, it's freezer-friendly!  https://preppykitchen.com/maple-walnut-zucchini-bread/

3 cups all purpose flour (360 g)

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

3 large eggs

1 cup packed dark brown sugar (220g)

1/2 cup granulated sugar (100g)

1 cup vegetable oil

4 tsp. vanilla extract

3 cups grated zucchini (390g)

1 1/2 cups chopped walnuts ((180g)

Sprinkle of turbinado sugar (optional)

Preheat oven to 350°F. Line two 8×4-inch loaf pans with parchment paper or spray them with nonstick baking spray.  In a large bowl, whisk to combine the flour, salt, baking soda, baking powder, and cinnamon.

In a medium bowl, beat the eggs and both sugars until smooth and lightened in color. Add the oil and vanilla and whisk to combine. Fold in the grated zucchini.  Pour the wet mixture into the dry, then stir until only a few dry streaks of flour remain. Add the chopped walnuts and stir gently just until no dry streaks of flour remain.

Divide the batter evenly between the two loaf pans and spread it into an even layer. Sprinkle the top of each with turbinado sugar for added sparkle if you wish.  Bake for 55 to 60 minutes, or until a skewer inserted into the center of each loaf comes out clean.  Let the loaves cool in the pan for 5 to 10 minutes. Then, turn them out onto a cooling rack to cool completely.

Demo Garden Open House

It was a beautiful day in the garden at the Leon County UF/IFAS Open House and plant sale. Despite dire predictions of rain and thunderstorms, we squeezed between two systems and managed to have no rain and even a little bit of sunshine. Folks were out in droves and we had many visitors in the VegHeadz garden who enjoyed seeing all that we have accomplished.  We gave away a lot of seeds.  The visitors also enjoyed sampling Roselle tea, dilly beans, pepper jelly, bruschetta, and zucchini bread . Recipes are coming soon as we had many requests. Another favorite activity was harvesting carrots and beets. We’ll let the pictures do the talking.

Elderberries

Elderberry blooms in rear,
Oakleaf hydrangea in front

It’s time for elderberries to bloom. You can often see them along roadsides where native varieties that we have ignored all year become apparent with their large clusters of blooms (called cymes, a particular type of inflorescence). Later the large clusters of berries, also called cymes, are less noticeable, but are easily found by birds and other wildlife.

We have a large elderberry tree/bush (Sambucas nigra) in the VegHeadz garden that grows in partial shade. It’s always a pleasure to notice it when arriving on a May Wednesday to work, as it rears its head full of blooms at the back of the edible forest garden.

A recent article in Florida Farm and Family magazine highlighted a family in north Florida that grows elderberries commercially.  The article gives an idea of the products that can be produced from the berries which are harvested in late summer – juice, syrup, wine, balsamic vinegar, and others. Read the article here.  

Like many other dark berries, elderberries are reported to have many health benefits.   Elder flowers also have a pleasant flavor. They can be made into teas, cordials, or used in baked goods, such as cakes or pancakes to provide a unique fragrance and flavor. 

The berries and flowers should not be eaten raw and all other parts of the plant are toxic. They contain a cyanide compound similar to the seeds of apples and peaches, which may cause gastric distress.  Cooking releases the harmful compounds and cooked preparations are safe to eat. 

Don’t let that deter you from using elderberries.   We are often unaware that other foods which we commonly eat should be cooked before eating to remove toxins, including lima beans, kidney beans, lentils, chickpeas and staple plants in the tropics such as cassava.  

Elderberries are easy to grow, and even if not used for personal consumption, are a boon for wildlife.   A paper from the University of Florida tells us all we need to know about growing them.  https://edis.ifas.ufl.edu/publication/HS1390

Whether you grow elderberries or collect them from the wild, you might enjoy a recipe for Elderberry Balsamic Vinegar.  While not technically a balsamic vinegar, elderberry vinegar has the same slightly sweet and syrupy consistency that we all enjoy on salads and many other culinary creations, and can be used in the same way.  

A vinegar qualifies as balsamic if it's made from grape must (unfermented grape juice) and is aged in wooden barrels, typically for several years. The aging process concentrates the flavor and sweetness of the grapes, resulting in the characteristic rich, dark color and syrupy consistency. 

Recipes can also be found online for a traditional spiced but less sweet sauce called pontack or elderberry ketchup, which has been made in England for centuries. It goes well with meats and wild game.  Some say it is similar to Worcestershire sauce. 

Elderberry Balsamic Vinegar 

Pick ripe elderberries (i.e., dark and glossy) from their stalks.  Be careful not to include any green or partially ripe berries, and remove any twigs or leaves.  

Weigh the berries and place them in a large glass or plastic container or bowl. 

For every 12 oz. of fully ripe elderberries, add

2 cups white wine vinegar or cider vinegar to cover the berries. 

Stir and slightly mash the berries, making sure any floating berries sink. 

Cover and place the container in a cool place to steep for 5 to 6 days. Check daily and stir gently.

Drain the vinegar/berry juice using a sieve, cheesecloth or jelly bag to remove the berries. Allow the berries to drain for a prolonged period (up to 24 hours), to extract all the juice. Don’t press the berries or squeeze the bag or your vinegar will be cloudy. Discard the drained berries.

For every 1 cup of vinegar/elderberry juice

Add 1 1/2 cups sugar  

Add the vinegar/berry juice and sugar to a stainless steel or other non-reactive saucepan  Bring to a boil. Stir and simmer for about 15 minutes. The sugar should have dissolved, and the liquid should have thickened slightly. Pour the hot balsamic vinegar into sterilized bottles through a sterilized funnel.  Cap and label. Enjoy as you would any balsamic vinegar.  Store in a cool dark place for up to one year.

GMO Seeds

Photo: Raven Villar/Boise State Public Radio

A new genetically modified tomato variety known as the Purple Tomato has just been placed on the market for purchase by the general public, i.e. gardeners. Up to this time no GMO seeds have been available to gardeners.

The new tomato seeds are pricey.  The genes of this tomato have been modified with snapdragon genes controlling color.  The tomatoes are purple all the way through, not just on the surface.  They are reported to be more healthy because they contain more anthocyanins like blueberries and other dark-colored super foods.  

Learn more about how this tomato variety was created in an article from NPR.  

Master Gardener Dave Skinner is growing several of the new tomato plants at the VegHeadz garden.  Perhaps they’ll have some fruit by May 10 and you can see them during the Demonstration Garden Open House and Plant Sale.  

One of the advantages of growing your own food is the assurance that it’s free from genetic modification, if you do not wish to eat GMO food.  We expect you will begin to see more GMO seeds on the market now that this barrier has been crossed.

A recent question from a gardener asking if there was any way to get non-GMO corn seeds prompted us to reassure you that the garden seeds you purchase are not genetically modified.

Genetically modified organism (GMO) seeds are not available for over-the-counter purchase by the general public in the United States. These seeds are primarily sold to commercial farmers under strict regulations and contractual agreements.

Companies that develop GMO seeds invest significant resources into their development and protect their intellectual property through patents. As a result, they require farmers to sign technology stewardship agreements before purchasing these seeds. These contracts typically stipulate that the seeds can only be used for a single planting, prohibit saving or sharing seeds, and may allow the company to inspect the fields where the seeds are planted.  Many of these seeds are modified to resist herbicides, so fields can be sprayed to kill weeds without killing the cash crop.

Since seed companies do not market GMO seeds to the home gardening market, obtaining them would require going through a farm supply company, obtaining the necessary licensing, and signing a contract.  While it’s not inherently illegal for an individual to possess GMO seeds, unauthorized acquisition or use—such as obtaining them without the required agreements—could violate patent laws and regulatory requirements.  

You can access a list of bio-engineered foods, although we notice that the Purple Tomato is not mentioned:  https://www.ams.usda.gov/rules-regulations/be/bioengineered-foods-list

Varieties which are developed through natural selection are also genetically modified, but there are significant differences between those that are commercially manipulated and those that are naturally developed over time.  The chart below points out the differences. 

Category	Commercially Genetically Modified (GM) Seeds	Modified Through Natural Selection
Method of Modification	Created using biotechnology in a lab; may include foreign genes	Selection and crossbreeding over generations; uses only natural variation
Genetic Precision	High precision; specific genes introduced or altered	Less precise; multiple genes affected during selection
Speed of Development	Fast—traits can be introduced in one generation	Slow—traits stabilize over many generations
Use of Foreign DNA	Often includes genes from unrelated species	Does not involve foreign DNA
Regulation	Heavily regulated (e.g., FDA, USDA, EPA in U.S.)	Minimal regulation
Intellectual Property	Often patented; use restricted by license agreements	Rarely patented; seeds can usually be saved and reused
Accessibility to Public	Not available for general public; sold under contracts to commercial farmers	Widely available to farmers and gardeners
Public Perception	Sometimes controversial; concerns about safety, environment, and corporate control	Viewed as natural or organic; generally accepted
Common Use	Large-scale, industrial agriculture	Small farms, home gardens, organic agriculture

Are the foods you buy genetically modified?  As always, read the label. In the United States, GMO foods are required to be labeled. 

The National Bioengineered Food Disclosure Standard, which went into effect on January 1, 2022, mandates that foods containing bioengineered ingredients must be labeled as such. This can be done through a text statement ("bioengineered food ingredient" or "contains bioengineered ingredients"), a symbol (a square with a lowercase "be" inside), or an electronic or digital link.

The requirement applies to manufacturers, importers, and retailers of food products. Exceptions include foods that are not commercially available in the U.S., foods that are highly refined (such as oils and sugars), and foods served in restaurants. This is a federal requirement, and some states may have additional regulations regarding GMO labeling.

Potato Fruit

We learned something at the VegHeadz garden today.

Rotation bed B, which is coordinated by Jeanne Breland, contains potatoes and peas this season. Jeanne discovered some fruit on her potato plants which look like  tomatoes. This is the first time any of us had seen this happen.

Did you know that potato plants can produce fruit?  If your potato plant is producing what look like cherry tomatoes, it’s actually a natural and interesting phenomenon—you’re likely seeing potato fruit, not true tomatoes.

Here’s what’s going on:

Potatoes and tomatoes are closely related. Both belong to the Solanaceae (nightshade) family, so they share some physical traits, including similar-looking flowers and fruit structures.  After flowering, potato plants sometimes produce small green fruits that resemble cherry tomatoes. These are potato fruits, and they form from the fertilized flower of the potato plant.  

Potato fruits are not edible—they are toxic due to high levels of solanine (a glycoalkaloid poison). Don’t eat them.

Potato fruit appear more commonly in cool, moist growing seasons such as we have had this spring.   This type of weather favors flower and fruit development in potatoes, especially with certain varieties.

Potatoes are not usually grown from seed, but from actual potatoes which have eyes that sprout, producing a new plant. We had never really considered the fact that potatoes can also produce seeds. 

There is always something new to learn in a garden.

Photos by Jeanne Breland

Wednesday in the Garden

The VegHeadz are busy getting ready for the Spring Open House and Plant Sale scheduled for Saturday, May 10, 2025, 9 a.m. to 12 p.m., at the UF/Leon County Extension, 615 Paul Russell Rd., Tallahassee. The gardens are looking great and the VegHeadz are looking forward to meeting many visitors and talking about gardening, answering questions, and enjoying the day.  The photographs below give a hint of what you will see and learn when you visit the garden.  Get the answers to these questions and many more.

What kind of beans are
climbing so vigorously?

Why are these plants covered
and what with?

Why are these plants
being grown and what
will happen to them? 

 

What vegetable plant provides
this interesting flower and
what else does it provide?  

The plants in these two beds
come from the Leon County library.
See what you can grow with the seeds
available there
.

What is the particular purpose
for the plants grown
in this bed?

These are GMO tomatoes.  
Find out what species genes
have been modified with
And what advantage they provide.

Restricting the Deer Diet

Peggy, Mark, Glenn, and Claudia, part of Wednesday’s fencing crew

Some deer live in the woods behind the VegHeadz garden and patrol the area for tasty meals. One of their favorites is Roselle. Last year we managed to mostly discourage them with vinegar soaked rags tied to a line around the Roselle bed.  Keeping the flags fresh and vinegary was time-consuming for Peggy, who bears most of the burden. This week, to keep the deer away from this year’s Roselle,  we installed a 6’ x 50’ chain link fence enclosure in the garden.  The work crew, including Peggy, Mark, Jessica, Glenn, Michael, Peter, Cathy A., Annie, and Claudia did a great job.

Peggy has been growing Roselle starts and will be planting two Roselle plants in the enclosure the first week in May.  That may sound like very few, but last year Peggy harvested gallons and gallons of the beautiful and delicious ruby-colored calyxes from just two plants.  Roselle needs really warm weather before it will take off. We’ve had a relatively cool spring, so there’s no need to plant it earlier.

Peggy and more than a dozen other Master Gardeners are nurturing Roselle seedlings for sale at the Spring Open House and Plant Sale to be held on Saturday, May 10, 2025, 9 a.m. to 12 p.m., at the UF/IFAS Leon County Extension, 615 Paul Russell Road, Tallahassee.  Be there early to get what you want. We quickly sell out of Roselle and many other popular plants.  Thousands of plants, hundreds of varieties, will be offered at the sale, all propagated by Master Gardeners.

Wednesday in the Garden

Glenn and others hauled a lot 
of garden soil and mulch

We haven’t posted any garden happenings for a while, but spring busyness has been the order of the day.  Enjoy these photos documenting the last several weeks.   And find a bonus recipe at the end for using the last of your winter kale. 

Cathi cleaned up around the 
Rose Arbor at the garden
entrance. 

 Whitney, Peggy and Cathy getting beds 
ready for spring plants

We really can grow spinach in Florida

The last of winter’s kale

A mega-turnip

Janis and James marked the
forest garden pathways by
lining them with bamboo.

Lisa and Joanne working on
Forest garden pathways

Kale and Butternut Salad 

1 1/2 pounds butternut squash, cut into 3/4 inch pieces (about 6 cups, no need to peel—really, try it.)
Three thick cut bacon strips, cut into 1 inch pieces

3 tablespoons extra-virgin olive oil, divided

Salt and pepper

1/3 cup pecans

2 tablespoons maple syrup, divided

3 tablespoons red wine vinegar

1 1/2 tablespoons Dijon mustard

One large bunch kale (about 1 pound)

Three scallions, thinly sliced

1/4 cup crumbled blue cheese (or feta)

Heat oven to 400°. Partially precook bacon in microwave for 3 minutes.  Cover a sheet pan with foil, add squash and 1 tablespoon olive oil and a sprinkle of salt and pepper. Toss to distribute oil and seasoning, then spread evenly on sheet pan and top with bacon.  Roast for 25 minutes. Toss the pecans with 1/2 Tbsp. maple syrup and season with salt and pepper.  When the squash has roasted for 25 minutes, top with the pecans and roast until the squash is golden and tender, and the bacon is crisp, about another 5 to 10 minutes. Remove from oven and cool slightly.

While the squash is roasting, wash the kale and strip the leaves from their stems, then cut or rip into bite-size pieces.  (Compost the stems.) Scrunch the kale with your hands until it is tender. In a large serving bowl, stir together the dressing—vinegar, mustard, remaining one and a half tablespoons maple syrup, and remaining 2 tablespoons oil.  Add the kale and toss until it is well covered in dressing and set aside.

Once the squash is slightly cool, scrape everything from the sheet pan, including some of the bacon fat if any remains, into the bowl with the kale. Toss gently to combine then top with scallions and blue cheese. Season to taste with salt and pepper. Eat at once or at room temperature. Leftovers warmed in the microwave for one minute are great for lunch the next day. Optional additions could be fresh apple slices or grapes, or dried cherries or cranberries.