Hi -- I am allergic to lettuce (no really! I'm not kidding!) and want to grow salad greens in my Fall garden so that I can have salad without breaking out. I have a small garden, so I neither need a lot of any one kind of seed, nor have a lot of any one kind of seed. I am looking for small quantities of seeds (10-20 seeds) of each of the following: Corn salad (Valerianella locusta), also called lamb's lettuce and mache Escarole (Cichorium endiva) Good King Henry Greens (Chenopodium bonus-henricus) Komatsuma (Brassica rapa var. pervirdis) Land Cress (Barbarea verna), also called creasy greens Miner's Lettuce (Claytonia perfoliata), also called winter purslane Red Orach (Brassica rapa var. nipposinica) Salad Burnet (Sanguisorba minor) Tatsoi (Brassica narinosa) I have small quantities of the following seeds to trade. All were purchased in 2008. All are open-pollinated, except those marked with an plus (+). **Beans: I can send 10-15 bean seeds. Blue Lake Bush (Phaseolus vulgaris)+ Brittle Wax Bush (Phaseolus vulgaris)+ Slederette Bush (Phaseolus vulgaris) **Other veggies: quantities I can send are noted after the binomial name. Bull's Blood Beets (Beta vulgaris) 10-20 seeds Cosmic Purple Carrot (Daucus carota subsp. sativus) 40-50 seeds Early White Vienna Kohlrabi (Brassica oleracea var. gongylodes) 10-20 seeds New Zealand Spinach (Tetragonia tetragonioides) 2-3 seeds Madras Podding Radish (Raphanis caudatus) 10-15 seeds Lemon Summer Squash (Cucurbita pepo) 10 seeds Oriole Swiss Chard (Beta vulgaris var. cicla) 10-15 seeds Vulcan Swiss Chard (Beta vulgaris var. cicla) 10-15 seeds

What time is lunch ????LOL BTW---I have buds on CS and pariently waiting for blooms thanks again. Florence

I would like to participate! I will try to check back but send me an email if there are enough participants! Mary

This is one of my favorites: Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette Serves 4 as a main course 1-1/2 pounds large shrimp (about 32-36 per pound) 2 cups snap peas (about 1/2 pound, trimmed) 3 green onions, trimmed and minced Ginger-Soy Vinaigrette 1/2 cup extra virgin olive oil 2 tablespoons low-sodium soy sauce 2 tablespoons white vinegar 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1/2 teaspoon honey (my "tweak") 3 - 5 dashes hot sauce Garnishes 1/2 cup diced mango 1/2 cup chopped roasted cashews lime wedges Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges. Source: The Beach House Cookbook, copyright 2005 Lori Here is a link that might be useful: Showing newest posts for query salad. Show older posts Saturday, June 11, 2011 Rigatoni with Broccoli, Garlic & Breadcrumbs Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!) The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table. Rigatoni with Broccoli, Garlic & Breadcrumbs Serves 4 3/4 to 1 pound broccoli florets 1 pound rigatoni 5 tablespoons olive oil 1⁄3 cup dried breadcrumbs 4 - 6 cloves thinly sliced garlic 1⁄4 teaspoon red pepper flakes 1⁄2 cup grated Parmigiana-Reggiano Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside. Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside. Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli. Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately. You might also like: Shrimp Tacos Gnocchi with Sage Butter Coconut Muffins LinkWithin Posted by Lori (All That Splatters) at 7:41 PM 7 comments Links to this post Labels: Pasta, Vegetables Saturday, May 21, 2011 Garlicky Chicken in Red Pepper Sauce This is another recipe I received in an email from Fine Cooking in their