I forgot to mention Im also interested in unusually short season veggies. I also forgot to describe the pinon pines. They successfully been grown WAY WAY out of their general region of new mexico( technically there five species of pinon pines, but in new mexico it is only legal to call this one pinon lol) also I am EXTREMELY interested in other edible seeded dry region pines, there one in texas I especially want, some in nevada utah and colorado as well Im also interested in. I think the one in texas is called papershell or thinshell or something due to its seeds having such a thin shell. My pinon nuts will apparently still be edible for decades. Although I cant imagine deshelling vast amounts of these things. They are VERY tasty, and even sweet. Ive heard of people growing them well in washington and ohio, with yearly harvests instead of the every couple year harvest we get here (due to lack of water) BUT they apparently can survive EXTREME droughts, once well established. Unfortunatly they are a very slow growing tree though, but would be a great little grove of trees to leave to your kids, it takes up to 25 years for them to produce seed, though Ive heard of people having it in ten. You could almost call these nuts human-food, they are a complete protein with more protein and calories than beef. ALL the amino acids in good ratios, and of course have the shelf life of decades.

If the seed collection doesn't include anything other than what is in the list, then the plant that looks like red amaranth is your Redhead Quinoa, and that makes sense because quinoa is in the amaranth family. When I first saw the photo, I immediately thought it was burgundy amaranth too. Quinoa leaves, like amaranth leaves, are an aquired taste and you may or may not like them. They taste better if harvested young. If you let those plants go to seed, you'll have them there for the rest of your life. The shorter green lettuces are too small to ID at this point. They need to grow some more so we can see their leaf shape and growth pattern. Dawn

Try looking on Celiac.com. Lots of recipes, helps and a place to order items also. As far as flour, buckwheat is fine, as it belongs to the rhubarb family. Do a search on grains, or gluten.

I also have not received any seeds. I've seen no effort on Olivia's part to contact me. For what it is worth, I have participated in quite a few swaps within this community before and have always found them worth taking the chance...sometimes fantastically so. However, I walked into the swaps recognizing that it IS taking a chance, especially if someone is a first-timer at facilitating a swap, as in this case apparently. I don't plan to stop participating in swaps in the future, but find it wise to gamble no more than I can afford to lose.