Hey Tina, I noticed you have a few things on your trade list that I would really love: Green Glaze Collards, Nero Di Toscana Kale, and Giant Red Mustard. In the chance that I might have something you want, please take a look at my list. I'd love to be able to do a trade. Thanks for your time, Erica (EricaBraun �" GW)

Hey Janie, I am on vacation now. this is the first time i have checked in on here. i will be back the 21. I would love to trade if you are still interested.

I would be interested in a swap for your pineapple lily, and eremurus-foxtail lily... I have to trade.... FLOWERS -4 o'clocks (yellow, red, white, pink (all mixed) -Alpinia zerumbet (green ginger) -Amaryllis -Aristolochia -Belamcanda chinensis (few) -Blackberry lily -Black eyed susans -Blanket Flower -Canna Red -Cock combs (red or orange) -Columbine (mixed) -Cornflowers (bluy purple, pink, white(mixed) -Cosmos (orange) -Dianthus (few) -Elephant Head -Falso Sunflowers -Florida Sea Oats -Foxglove (mixed) -Foxglove (african) -Gaillardia FanFare -Gloriosa Daisy -Hardy Hibiscus (pink) -Lavatera (pink and white(mixed) -Ligularia (orange) -Lions Ear (few) -Love in a Mist -Love in a Puff -Love Lies Bleeding -Malva (zebrina) -Morning glories (pink, white and purples (mixed) -Nasturtium (only a few seeds) -Papaya (only a few seeds) -Portulaca, Moss -Rooster Tails -Prairie Cord Grass -Salvia red -Shasta Daisy -Telegraph (dancing weed) -Yucca (white flowers) VEGIS -broccoli -bush green beans -climbing green beans -corn canadian early supersweet hybrid -lettuce (grand rapids) -jalapeno peppers Thanks Jen

I don't usually write out formal recipes, so please let me know if anything is unclear. ******************************************************************************************** My egg roll filling differs every time, but I did pay attention to how much of what I used when I made the ones above. I usually add left over shredded pork or chicken and omit the mushrooms. Here goes: BAKED EGG ROLLS Pre-made (store bought) egg roll wrappers 2/3 of a large head of cabbage - shredded 2 carrots - shredded 2 large cans of sliced mushrooms, chopped 2 cloves garlic, minced 1 one inch piece of fresh ginger, minced (it could have used more) 1 teaspoon cooking oil 1/2 tablespoon soy sauce 1/4 teaspoon toasted sesame oil Hot pepper flakes to taste Shred cabbage and carrots in food processor. Saute ginger and garlic in cooking oil. Add cabbage, carrots, hot pepper flakes and mushrooms and cook until tender. Add soy and sesame oil. Set aside to cool with pan tilted, or cool in a colander so that any liquid can drain off. Brush one side of egg roll wrapper with oil of choice (peanut, corn, canola, light olive). Flip wrapper over with the un-oiled side up. Fill and roll. Place seem side down on cookie sheet. Bake in a 450 degree oven until golden and crispy. Turn them a few times so that all sides touch the pan at some point. This made 17 egg rolls. They do come out crispy but the wrapper is flaky, kind of like philo but not so fragile. ********************************************************* The recipe for the ribs was from Saveur, but I changed it a bit. I didn't like the sound of their cooking method and I don't think it would have worked right. I didn't change the marinade ingredients (except for omitting scallions) and we really enjoyed the flavor. I'll put the link for the original below. CANTONESE SPARERIBS These Cantonese ribs marry honey's sweetness and the mellow bite of ginger with complex spices and succulent pork. The Chinese use a sand pot to slow-cook ribs; look for one in your local Asian specialty store. 3 lbs. baby back pork ribs 2 tbsp. corn oil 1 1⁄2 tbsp. ginger, peeled and mashed into a paste 2 cloves garlic, mashed into a paste 3 tbsp. Chinese rice wine 2 tbsp. apple cider vinegar 1 tsp. five-spice powder 3 tbsp. honey 4 tbsp. dark soy sauce 1 tsp. cornstarch Saute ginger and garlic in oil until fragrant. Combine the rest of the ingredients - excluding the corn starch - and add the garlic and ginger to this as well. Marinate ribs in this mixture for 2 hours, turning ribs after one hour. Preheat oven to 350. Remove ribs from marinade and place in a baking dish with sides. Bake uncovered until fork tender, turning a few times. The ribs will exude a lot of liquid. While ribs are cooking, boil the marinade vigorously for 20 minutes and reduce a little. Add cornstarch and cook down to a thick syrup consistency. Taste at this point. If it is too sweet add a little more cider vinegar (I did). When ribs are done, move them to a different pan or pour off any liquid that is in the baking dish. Spoon sauce over the ribs and pop back into the oven for about 10 minutes or until the sauce is sticky and shiny.