Hi Ollierose - I'm interested in your gaillardia seed. I'd like to trade for a fairly hefty sized packet if you have it available and if I have anything you might be interested in. I've got an abundance of rudbeckia - rustic mix. You've probably seen this photo in the WS group before: The variety of color is just spectacular. I've also got artemisia absinthe going to seed like crazy out in the herb garden right now if that's an artemisia that might interest you. Let see - would you like some gaillardia Razzle Dazzle? (That's an annual type.) And since you are a helianthus fan would you like a tall mix (from Autumn Colors and a bunch of other ones) and some knee high ones too (Big Smile)? I'm never going to be able to squeeze all of those into my garden next year. Drop me an e-mail if you are interested and we can work out details. Lynda

I would like #2 if it is still available, or #3 if #2 is gone. Thank you Gloria

I'm in the process of making the most wonderful calabaza soup right now. You could use seminole pumpkin instead. Rate the Recipe Read Reviews (0) Yield Makes 12 cups Ingredients 4 pounds peeled calabaza or acorn squash, cut into 1-inch cubes 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 garlic cloves, crushed 1/2 cup diced onion 1/2 cup diced celery 1/4 cup bacon drippings (about 5 slices bacon) or olive oil 2 tablespoons curry powder 1 tablespoon red curry paste 1 1/2 teaspoons dried thyme 1 bay leaf 1 quart chicken stock 2 cups heavy cream Salt White pepper Garnish: toasted almonds and sunflower sprouts Preparation Combine first 4 ingredients on a foil-lined jelly-roll pan. Bake at 400° for 30 minutes or until squash is tender. Set aside. Sauté next 3 ingredients in bacon drippings in a large skillet until tender. Stir in curry powder; toast 30 seconds. Add calabaza, curry paste, thyme, and bay leaf; stir to combine. Add stock and cream; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Puree mixture in a blender, pour through a wire-mesh strainer, and press with the back of a spoon. Season with salt and white pepper to taste. Garnish, if desired. Coastal Living, APRIL 2007 Yum.

Answer to Jim: Thank you for your offer to get me some Pik Red seeds. I went ahead and ordered a couple packs from Ed Hume Seeds. This way I will probably get periodic adverts from him, and since the W. PA climate although colder in winter that you experience is just about as short a growing season as Washington state. All Hume's vegetable selections should be ideal for me here for that reason. By the way, Pittsburgh and Seattle vie for the distinction of having the most overcast days per year of any cities in the USA. Look it up if you find this hard to believe. Pittsburgh is the first large metro area South East of the Great Lakes, Lake Erie being the closest, that lies at the Western foothills of the Appalachian Mountains (they start about 30 miles east of Pittsburgh). The mountains act as a roadblock for weather froths coming through. Low hanging overcast weather fronts that come rolling in off the great lakes in a traditionallly South East direction are blocked by the Appalachian mountains and jam up over us here, giving us our abundance of cloudy days. Then as these moisture laden weather fronts are pushed by the wind from the North West, they must gain altitude to pass over the mountains. As they do they grow colder and are then forced to release their mositure as rain/snow. This is the reason so many people around here are cranky and iritable all the time. Few sunny days to lift up the spirits. Rootman thanks you again, for your kind offer.