Definitely use it on other grains too, Deborah. I always toast whole-grain barley this way and I recently tried rye. Also quinoa acquires a nice flavor when toasted.

I toast the oat groats first, as explained in this post http://briciole.typepad.com/blog/2010/04/dolce-di-ricotta-e-avena.html

I had never seen a Sibley squash before the photo in your article and then yesterday I saw one at our farmers’ market. It is the first time the farmer grows it, and I may have been the first person to get one. When it comes to winter squashes, I am a hoarder. I cannot confess how many I already have, but I can say that, besides the Sibley, I got an Iranian squash of a lovely pink color that I cannot bring myself to cook quite yet.

What a story, Deborah! I have actually never seen angelica around here, differently from chervil, but I certainly will keep an eye open for it. Are you going to plant more lovage?

I looked at the photo and I am already in love with the book. I am looking forward to diving into it.

I am fatally attracted to dried fruit at the farmers’ market. I think the different colors and shapes look enchanting. I like the idea of a dessert that can wait patiently in the fridge until the right moment to be served.

As a child, I would provide labor to my mother’s canning efforts. I remember peeling peaches, pitting cherries and pureeing tomatoes. I bought a couple of books and hope to graduate from jam to something more complex this summer.

I entered a comment, but don’t see it listed, so I’ll try again. I am looking forward to the new crop of garlic, eggplant and tomatoes, then strawberries and basil (which I can’t grow in my little garden).

I believe Cool Cuisine is still available and I am interested in it, unless overyonder decides to review them both.