I have: Spinach - Teton Hybrid Spinach - Bloomsdale Long Standing Jalapeno Serrano hot chili Fresno chili Sweet banana peppers Cucumbers - Tendergreen, burpless I would like to trade for your Peppers, sweet, green bell Peppers, sweet, red bell Peppers, sweet, yellow bell Wisteria Columbine Please email me if you are interested in a trade. Thanks ~Janna whitelotusyoga@aol.com

thanks to everyone who has emailed me so far - if anyone else is interested, here is my trade list: I can give you as many as you like (not sure what is the norm. If I were trying a variety, I would ask for maybe 8 and save seed if I liked it, maybe you have a bigger number in mind, thatÂs fine as long as I have them.) Black Prince Big Rainbow Brandywine Pink Yellow Pear Emerald Evergreen Polish heart Marglobe Principe Borghese Golden Jubilee San Marzano Red Sausage Huang Se Chieh 'Moon Yellow" Orange Banana I can only spare, I think 3 seeds of these and then I will take them off the list (I didn't save them for whatever reason!). Amish Paste Ponderosa Red Jersey Devil Black Krim I also have a commercial pack of 30 seeds, says it is a mixture of red, white, pink, purple and orange beefsteak heirloom tomatoes. This kind of pack is how I got into growing heirloom tomatoes, itÂs fun to try and identify them. ItÂs yours if you want it! Beefsteaks make the best BLTs! These are not "tomatoes" but I included them just in case. Luther Burbank's WonderBerries Purple Tomatillos Green Tomatillos Hot Peppers Anaheim Hot (Many trades) Sweet Hungarian Wax (20 seeds) Red Cherry Hot Pepper (abt 25 seeds) Hot Jalapeno (2 trades of 8 seeds) Long Hot Cayenne (Many) Ancho Pepper (mild) (2 trades of 8) Serrano Hot (2 trades of 8) Thai Hot (2 trades of 8) Orange Habanero (1 trade of 6) Red Habanero(1 trade of 6) White Habanero (1 trade of 6) Anaheim Mild (2 trades of 8) Big Jim Hot (2 trades of 8) Sweet Peppers California Wonder Green Pepper(1 trade of 8) Golden Sweet Bell(1 trade of 8) Sweet Cherry Pepper(1 trade of 8) Purple Sweet (1 trade of 8) Sweet Red (1 trade of 8) Sweet Baby Bell (1 trade of 8) Marconi Red (5 trades of 8) Vegs: Mary Washington Asparagus (seed) (My dad told me he is buying me crowns) Turnip, Purple Top (I accidentally ordered an extra bag and now I have over a thousand) Herbs Basil, Cinnamon Basil, Dwarf Greek Basil, Genovese - pesto Basil, Italian - pesto Basil, Lemon Basil, Lime Basil, Osmin (purple) Basil, Sacred/Holy (India) Basil, Spicy Globe Basil, Sweet Chives Cilantro Dill Echinacea Purpura Fennel, Bulbing Florence Oregano, Greek Parsley, Curled Moss Rosemary Sage, Garden Savory, Summer Annual: Love-in-a-puff (Cardiospermum halicacabum), vine

Hi Ryan, I have few kinds of peppers, hot and sweet, few tomatoes also, am interested in your spinach and Florence Fennel, will e-mail you soon, Merry Christmas! Bea

My side by side fridge and freezer is fairly big. Used to have a 30"x30" chest freezer years ago, but you needed to stand on your get to get to the bottom of it, and it would frost up about every 3 months. The newer freezer is slightly larger than the older one. The heat coils usually on the back are embedded inside the box, so the sides and to fell very warm to the touch. I also added a freezer alarm that shows temp and signals of its above 25 degrees. The alarms have saved me a lot of grief. Hope you have a good viable sourdough culture! I had posted a few times about how to keep them going for many years. I make a batch from my starter and mix only flour and water into it, nothing else. I like the starter to be quite thick as opposed to a batter. After 2-3 days if its not bubbling well, I take some of a dried batch I have stored in a plastic bag in the fridge, then I just add a bit of my dried culture and it usually starts right up within a few hours. After a 1-2 days, I spoon out a small amount and spread it on a sheet of plastic wrap to dry out. After a day of drying, it gets crumbled and placed in the fridge for quite some length of time, as it keeps very well that way. The rest of the bubbling mixture gets a cup taken out and put back in the fridge for the next time. The rest, gets mixed with more flour (sometimes whole wheat) and water. Another 2 days pass and its usually ready for the bread making. I do add regular yeast too, but thats only for the quicker rise I like to see. I know someone who adds sour cream to their bread. Very crusty and sour! Might make a batch of bread this weekend, and use a little buttermilk in the dough just to give it a bit smoother/finer texture. My herbed butter was made last summer and I used fresh rosemary, sage, thyme, and lots of garlic. It all went into a small food processor to be finely chopped, then I added chunks of butter and some olive oil. I don't mix too much longer as butter will soften and melt a bit. I have these Japanese sushi molds that I line with plastic wrap and place a spoon of the mixture in each compartment. Its covered with wrap and a small plastic cover is pressed on, molding it into a small rectangular shaped cube. I place in the freezer and let them harden and then pull out the wrap from the plastic mold and cut them into individual chunks then back into the the freezer. When I do the turkey its usually just a big breast and rib meat (healthier with less fat). The herbed butter gets stuffed under the skin on top of the breast. I also posted my way of doing stuffing with sausage meat and chestnuts, as well as mixed breads. I will probabaly add a few dried cranberries to it as well as they give a nice burst of tart/tang when you eat some.