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)

Hello:) I DO have some "Spacemaster" Cucumber seeds to trade. They shouldn't dissappoint @ all! I'll send a good little packet, if You like. I am hoping for a medium-sized or larger variety of Tomato to start indoors. I would very much appreciate the trade;..and I hope You have a fine evening:) Ron ( Boy, I hope You decide to make this little trade!)

We have 90+ days throughout summer, with some over 100 here and there. My lemon cucumbers are immensely outperforming the more traditional cucs in the heat. We are in the desert with no rainfall during Summer, so I have to water a little most days.... I planted a four pack of lemon cucs and have a dozen or so ready to be picked each day. They've been producing for weeks... The traditional cucumbers produced a little at the start, but have suffered a bit (and slowed production) in the dry heat of summer. DH and I prefer the taste of lemon cucs to regular. I am not a regular on this forum, so not sure what others have said on flavor. Young, small lemon cucs taste quite different than yellowing lemon cucs. (They turn yellow/orange with age.) I can have a sample of each in a salad and almost feel like I have different veggies altogether. :P

Here's a tomato and cucumber salad with a marinated character, good for buffets. If your husband has a hard time with onions, leave them out, mince a little scallion or sweet onion very fine or allow onion slices to marinate in the dressing for a while then remove them to eat on an Italian sandwich or something. I have a similar tendency to indigestion with green bell peppers, but I still love this salad. Tomatoes and cucumbers are added in about equal proportions, maybe heavier on tomatoes during tomato season. Onion and bell pepper are for flavor and color, in smaller amounts to taste: 1. Cover slices or chunks of sweet red ONION with Good Seasons Italian DRESSING, prepared according to package directions, in the bottom of a large bowl. Allow onions to marinate while preparing other ingredients. 2. Cut TOMATOES in bite-sized chunks, removing some of seedy, liquidish pulp (Roma and other low-moisture tomatoes work very well in this salad). If you're feeling very fancy, peel the tomatoes first. Peel and cut CUCUMBERS in slices or chunks and add to the bowl, along with the tomatoes. Add green BELL PEPPER chunks or slices, freshly ground black pepper and more salad dressing until there is 1/4 inch deep layer or more in the bottom of the bowl after tossing. Try some of those deep green Ancho chiles instead of green bell pepper for a touch of heat. Cover and marinate for up to two hours at room temperature or a few hours in the refrigerator, tossing occasionally. IN WINTER when it's hard to get good tomatoes and/or cucumbers: 1. Substitute extra vinegar for water when preparing dressing mix to marinate onions. Apple cider vinegar tastes best in the winter salad. If you can't find sweet onions, thinly slice a smaller amount of regular onion or scallions. 2. Substitute bite-sized BROCCOLI and CAULIFLOWER florets for tomatoes and cucumbers, heavy on the broccoli. 3. Substitute peeled, thinly sliced CARROTS (you may blanch carrots briefly if desired or use halved peeled baby carrots or carrots cut in matchsticks so they will be easier to get on a fork) and sliced BLACK OLIVES for green peppers. Cover and marinate for a little longer than the tomato and cucumber salad, tossing occasionally. Serve at room temperature, refrigerating leftovers. Even kids like this salad despite its strongly flavored ingredients, and it is perfectly suited to buffets, as it is served at room temperature. If you have cold leftovers the next day, toss in some shredded cabbage or mild Asian greens just before serving to take advantage of the surprisingly large quantity of salad dressing which is required for this salad. I have used up to four little bottles of prepared dressing in a very large bowl of salad for a buffet. The salad will be sweeter and milder the second day due to juices from the vegetables mixing with the dressing.