Yes, those types of insects love all of the above. I've had better luck growing things like that in pot culture where I can keep a close eye on them and dust as needed.

I'll be happy to make a trade with you. I have five items on your want list: Ugly Ripe, Red Calabash, Jelly Bean, Chives, and I can go with 10 Black Krim seeds too. I'm interested in: 1. Green zebra 2. Copia 3. Old Ivory Egg tomato 4. Amur Tiger tomato 7. Cantalope - Hale's Best 8. Arugula - Roquette 9. detroit red beets Check my list to see if there is anything else you'd like. Thanks!

Hi Ilene, Do you still have the Lazy Wife beans also? I'm interested in them and the salad mixes. Let me know, Thanks, Remy Here is a link that might be useful: My Trade Page

I make a corn salad that's quite tasty from corn I've cooked on the grill (shucked, so the corn gets toasted and a bit caramelized), but there's no reason you couldn't caramelize it a bit in a fry pan instead if you're living where it's too cold to use the bbq now. Leftover Roasted Corn Salad 2 ears leftover fire-roasted corn 4 T lemon/lime juice 2 T honey 1 t salt 1/4 t black pepper 2 cups assorted grated or chopped vegetables. (I like grated carrot, chopped red bell peppers, green onions, diced cucumbers, chopped tomatoes, crunchy celery, thinly sliced radishes and frozen peas, but just use up whatever odds and ends your refrigerator or garden produces! I've even added chopped apples or pears at times!) 1/4-1/3 c toasted, roughly chopped pecans, cashews or hazelnuts* 1-2 T minced fresh herbs (basil, cilantro, tarragon or parsley) -optional- Cut leftover roasted corn from cobs into a bowl and then gently scrape the little juicy bits from the cob with the blunt side of a knife into the same bowl. Mix the lemon/lime juice, honey, salt and pepper in a bowl and whisk until the honey is completely dissolved. Toss the vegetables with the dressing, and let sit at least 10 minutes for the flavors to develop. If you are adding fresh herbs, toss them in just before serving. This salad is wonderful with any simply grilled meat or fish, and pairs quite well with rice or couscous as a starch. It can also be made hours ahead, although it might soften and the colors might fade a bit if you make it the day before. Sprinkle the nuts on top of the salad before serving. *Toasting the nuts really brings out their flavor. Before chopping, put the nuts into a pan over a medium-high heat. Shake the pan gently back and forth as though you were making popcorn until the nuts darken slightly and become fragrant. This is actually a recipe I use for pasta with veggies, but I have also used it simply as a sauce for vegetables, and it's quite good. It would be easy to cook the vegetables until just underdone and then heat them up in the sauce later. Toasted Nut Cream Sauce Walnuts, pecans, almonds or cashews-very finely chopped. Milk, half & half or cream (if you're feeling truly decadent) Garlic (one or two cloves, to taste...sliced paper thin on a mandolin) Nutmeg, bay leaves or citrus zest flour butter Salt & Pepper (black or red) Now, the proportions can be altered according to taste, but basically, you will need about 1/4 cup of nuts per cup of milk or cream, and about 1/2 T of butter & 1/2 T flour per each cup. Nutmeg-1/8 t per cup milk...bay leaves-1 per cup milk...citrus zest-generous 1/4 t per cup. It's easier to toast the nuts before you chop them, as toasting chopped nuts is a chancy business, they can go from just right to burnt in a second. You can dry roast the nuts in a fry pan or toaster oven, or fry them quickly in oil, draining them well before chopping. You want to bring the flavor out in the nuts, not singe them. Warm the milk or cream carefully, so you don't burn it. Just before it boils, add the chopped nuts & flavoring (nutmeg, bay leaves or citrus rind), remove from heat and set aside. Melt the butter over a medium heat, and add the garlic. Saute for about a minute, just to release the garlic aroma, and then stir in the flour to make a roux. Cook the roux for a few minutes, until it is cooked, but not browning at all. Then whisk the roux into the milk or cream. Salt & pepper to taste & serve with pasta & sauteed veggies of your choice. Chunks of roasted butternut squash, black olives & green oninos are good. Or crookneck squash & shredded kale with mushrooms. A bit unusual, but tasty, is celery (it should be sliced fairly thin, and quick sauteed so it's still crisp) with apples & peas. For some reason, I don't like bell peppers with this sauce, but that might just be me.