RECIPE

EASY PUMPKIN ROLL

By Nellie Palmer

INGREDIENTS • 3 eggs, beaten • 1 cup white sugar • 1/2 tsp ground cinnamon • 2/3 cup pumpkin puree • 3/4 cup all-purpose flour • 1 tsp baking soda • 2 tbsp butter, softened • 8 oz cream cheese • 1 cup confectioners sugar • 1/4 tsp vanilla extract • 1 cup chopped pecans • 1/4 cup pure maple syrup with 2 tbsp butter, heated in microwave until butter is melted. DIRECTIONS  Preheat oven to 375 degrees

F (190 degrees C). Line a half sheet, 1 inch baking pan with parchment paper and spray with cooking spray.  In a mixing bowl, blend together the eggs, sugar, cinnamon and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared pan.  Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.  Prepare the frosting by blending together the softened butter, cream cheese, confectioners sugar and vanilla.  When cake is completely cooled, spread with cream cheese filling.

Gently roll the cake using the parchment paper to keep it smooth and from cracking while rolling.  Using a basting brush, brush the maple syrup and butter on the outside of the roll and top with chopped pecans.  Wrap in parchment or plastic wrap and place in refrigerator until ready to serve.

FOR A MESS FREE

Use parchment paper! The biggest tip to making an easy, mess-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on. Allow it to cool, rolled up. Then unroll it and spread with cream cheese frosting.

PUMPKIN ROLL

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SECOND HARVEST:

GROW A FALL CROP OF LEAFY GREENS

By J. Lang

The cooler autumn weather offers an additional opportunity to make your garden produce a second crop of green, leafy vegetables for your salads and other dishes. You can choose from a number of varieties that will use the cooler days and brisk nights of early fall to give you another chance at the fresh flavor of home-grown vegetables for your meals. It's important to time your crop carefully to avoid sudden hard frosts.

LEAF LETTUCE

You can grow lettuce easily as a second harvest crop by working the soil well to receive the tiny seeds, adding in some organic matter. Plant the seeds 1/2inch deep, about 4 to 8 inches apart. Seeds should be covered lightly with soil. Thin the seedlings to give them space to grow, as needed. Water regularly.

SPINACH

Spinach requires 40 to 60 days until maturity. Sow seeds 1/2-inch deep into the soil. Plant in full sun, placed 8 to 12 inches apart. Thin the seedlings as needed to provide more space. You can begin harvesting when leaves reach 3 inches long. KALE

One of the most nutritious of leafy, green vegetables, kale needs 50 to 60 days to maturity. Kale grows well in a full-sun location and can withstand a short dip in fall temperatures, down to 25 degrees, which may even improve its flavor. Work in 5-10-10 fertilizer to 3 to 4 inches deep before planting. Plant seeds in rows and thin seedlings to 8 to 12 inches apart. Avoid over watering. BEETS

Beets require a soil temperature of about 50 degrees for proper germination. Soil pH should be between 5.5 and 6.0. Soaking the seeds before planting can aid germination. Work processed manure into the soil for good growth. Avoid adding fertilizers that are heavy on nitrogen, which will grow the greens but not the bulbs. Beets mature in 40 to 50 days. PEAS

Many gardeners transplant seedlings for faster harvest. Work the soil with manure, peat moss or compost to add organic matter. If using seed, thin plants to 12 inches apart.

Keep the soil well watered, but not soaked. Keep water off the foliage, which can encourage mold growth. Fertilize regularly during the growing period. Peas require 60 to 70 days to reach maturity.

Planting a second harvest can give your family fresh vegetables well into the winter months. Careful timing and regular care will provide an abundant crop. You can choose your family's favorites, or try some new varieties that thrive in cooler weather.

INGREDIENTS • 1 tbsp butter • 1 red onion, finely chopped • 4 cups vegetable broth + additional to thin if needed • 1/2 tsp salt • 1/4 tsp freshly ground black pepper • 3 medium beets, peeled and halved • 1 medium potato, peeled and halved crosswise • 2 medium carrots, peeled and halved Fall Beet Root Soup Fall Beet Root Soup • 1 bay leaf • 1 tbsp dried or fresh thyme • 1 tsp red wine vinegar By Nellie Palmer • Full fat sour cream

DIRECTIONS

 Heat the butter in a soup pot over medium-high heat. Add onion; sauté 3 minutes or until tender.

Add broth and next 6 ingredients, through thyme.

Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets, carrots and potato are tender. Discard bay leaf.  Puree the soup in a high speed blender until smooth and creamy. Return the soup to the pot, add the vinegar and stir in about 1/4 cup of sour cream.  Divide the soup between bowls and drizzle with additional cream