Hello! All I have are a few Nero Toscana kale that I just bought off the shelf (organic seed), and some Sungold (shelf, couple years old), and some I. alba moonflower (from my plant, a year old). Once the dust settles, if you get a chance, I'd love to SASE for the Canterbury bells cup and saucer, which are not on the rack anywhere near me. (And those that are, are mislabeled and are C. medium, not C. calycanthema.) The rest of your list looks great but I can't handle too much more right now. And no worries if you run out, I can mail order. This is just way more fun!

I've been considering finding a trader who had a lot to trade, and was looking for about the same number of items as "wants". I would like a large variety in my garden this year without buying all of the seeds. I would be willing to purchase OP, Heirloom seeds of the varieties on your Wants list to split with you if you were willing to trade approx.equal number and quantities of items on your Haves list. Is this something you would be open to? (I know it's kind of a big project, but I figured I'd ask.)

* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.

Hi, I am interested in thses of yours. Shasta Daisy - Silver Princess Ratabida columnifer - Mexican Hat Marigold - Crackerjack Sunflower - Italian White Satureja hortensis Tomato - Big Yellow Zebra & Brazilian Beauty - nice red/black tomato PLMK, Faye!