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zakruti.com » Do it Yourself - Handmade » Garden Answer
Dividing & Transplanting Iris + Baking Apple Sausage Stuffed Butternut Squash!

Dividing & Transplanting Iris + Baking Apple Sausage Stuffed Butternut Squash!

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Rating: 4.6; Vote: 3
Dividing & Transplanting Iris + Baking Apple Sausage Stuffed Butternut Squash! I just made stuffed squash last night. Swap the sage for thyme and no apple but it is the basically the same recipe. Add the scooped squash back in the filling and stir. I use honey nut squash and half a squash is the perfect serving size plus they are super sweet and easy to grow. It was delicious! I will try the apple. Thanks for your inspirations. Unfortunately I m not as far as you on the Iris.
Date: 2023-10-26

Comments and reviews: 19


Have you thought about partnering with a local beekeeper? They're always looking for places to put hives. With all your flowering plants I bet you could accommodate quite a few, and partnering with one. they could supply the labor and go in on cost of bees and equipment and you could share the honey. Or let them supply the equipment and bees and could supply you with honey for rent of the space. You of course would get the benefit of bees pollinating your plants as well as a few jars of honey from your flowers.
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Hi Laura! Have y all ever considered keeping a bee hive or two? My parents live in an agricultural community in western colorado high desert very similar to your climate. My dad started a new hive last year and has gotten a ton of enjoyment out of it and told me it s a lot easier than he thought. Your property is definitely big enough to sustain at least one hive and I m sure any orchards near you wouldn t mind a little pollination support!
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Butternut squash looks so delicious. That will now be in my recipe collection. I have never had a cluster of one color of Iris together. so maybe I was wrong in how I planted. I usually mix a few different colors together. Now after watching this that may now change. That would really make it POP in the garden. Thanks for always teaching and inspiring me. Blessings to you
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First of all! Thank you for the angelic serenade during your cooking prep. I will definitely be making this with my goodie s from Farmers Market on Saturday. Thank you. Question: how do you know how to identify all of those dahlias? There are a lot of gardeners who would plant and forget, who would hire you to identify their mess.
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I just purchased and planted about 12 bearded iris. I have never planted them before but all of the research I found online said that when you plant them, the rhizome should be exposed to the sun. I couldn t tell if you did that or not. If you didn t, can you explain why? I am worried I may not have planted mine correctly.
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It seems like a such a waste to lose all those beautiful blooms to a hard freeze next week. I know you. had thrips this year but have you thought of cutting them/ having your friends come cut too, and use the as outdoor arrangements to eek out, as much gloriousness you and your friends can take, till the freeze?
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Lunch looked delicious, I m going to try it soon! Question, Did you bury the whole iris rhizome in the soil? I m a new gardener and thought I read to keep the top of the rhizome in some sunlight. Does it depend on the variety or your planting zone on how you deep you bury them? Thanks for another great video!
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Thanks for sharing your day with us, it keeps me motivated to work on my own garden! I m really hoping you can find the name of that purple with yellow iris as I would love to buy that variety. (I ll also try googling it)
Thanks for sharing that squash recipe too, it looks easy and delicious!

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Good morning Laura! The butternut squash looked yummy! I will try that recipe! Loved that you saved the iris and will be looking forward to Spring when they make their show. Be sure and take us along when you tackle the sumac! Loved the video this morning Hugs from N. C.
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Laura, wonderful videos as usual. Please consider making blank cards with pictures of your garden for sale. The scene of the Brandy Wine Viburnum looking across the garden (27: 14) is so beautiful. I think all your fans would love it. Those would be a great gift.
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Love watching your videos, makes me want to plant. The nurseries don't have the flowers I want just yet. You are lucky in being able to get flowers. They don't sell very many PW here in Az. I will soon remedy that. Next year I hope to start seedlings of my own.
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Thanks for continuing to show us more of autumn garden chores; it keeps me motivated. Laura, did you ever determine the best way to winter-over colocasias? Any updates on how they are doing in your gardens? Thanks for sharing your paradise and expertise.
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You have such a work ethic always/. and lunch looked great too. What a fun household little Samantha Grace musical talents are so sweet. Iris are one of my favorites. and will such a spiky texture to those two sites 90 and 40 rhizomes!
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I love seeing the chickens! Also, Laura, great job on all the camera work. Setting it up, coming back in like you did the first time, (sometimes driving by again ) and all the angles. It s such enjoyable viewing. Great job, girlie!
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I recently dug and separated a 6 yr old clump of bearded iris and got around 150 rhizomes! I replanted what I needed in my garden and gave a bunch away to friends. Perennial gardening can be a pain sometimes but it is so worth it!
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I notice that you use a paring knife for most things. I am just the same. My mother used a paring knife to peel, slice, chop, everything from hair thin slices to chunks. Same knife. lol The rest of my sets are always razor sharp.
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Good morning I see a garden answer cookbook in the making would love to have in my collection Also thanks for the knowledge of dividing and replanting hello doll baby Samantha loving that kneepad take care momma Laura cool mix bag
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Iris dividing can be a chore! But it is so worth it to get so many additional plants (if you have the room) lol. The butternut squash looked so yummy, thank-you for sharing that recipe. looks like one my family would enjoy too.
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Squash looks good but I would have to leave out the rosemary. I absolutely can't stand the taste of it. I've tried in multiple recipes and it's the same everytime. I'm just omiting it from my recipes now. Much better for me.
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