THIS OFFER CLOSED! THIS OFFER CLOSED! Unfortunately, I am now out of seeds. Thanks to all of you that are allowing me to share my seeds with you. I hate to have leftover seeds and I NEVER throw a seed away. :) Margo

Artichoke Raviolis Use round or square gyoza or shu mai wrappers (or wonton) Use corn starch mixed with water to make the 'glue' to seal them Use two wrappers per ravioli unless you want to fold them into triangles or half moons to make them small. Artichoke filling 1 1/2 cups mashed artichoke pulp (steam 5-6 medium artichokes) 1 cup ricotta cheese 1/2 cup grated Parmesan 1 raw garlic clove and 1/2 cup flat parley leaves, finely chopped salt to taste black pepper to taste Mix everything up really well. It helps to cook the artichokes very well so the pulp is very soft and easy to take out and mash. Sauce: olive oil Salt and black freshly ground pepper Garlic (3-4 cloves) Fresh tomatoes, peeled and chopped (to make ~2 cups) Vegetable broth (1-2 cups) Dried marjoram to taste Good Parmesan grated for top Sautee garlic in olive oil making sure you do not burn it and right away add chopped tomatoes, salt, marjoram and allow it to cook to become a fresh looking tomato sauce. Use the broth to thin it to the desired consistency. The sauce will thicken when baking so start with a little thinner than desired sauce. Make sauce for chosen raviolis, use a flat not too deep pan (you will be placing one ravioli deep, so it will be shallow). Put enough sauce on pan and place assembled raviolis on it. To assemble put about 1 tbs of filling on a square, moisten both surfaces that will seal, shape filling into a square and place top wanton wrapper on top, sealing it into a pouch. I use a fork and seal them this way. Practice with a couple and the third one should come out right! Place the assembled raviolis on the sauces (already on the flat pan) and when they are all assembled pour the rest of the sauce on top and the grated Parmesan on top. Bake at 375 for only 15-25 minutes (look at it after 15 minutes and decide if done, or it need 5 or 10 more minutes). Should be golden but of course not burnt. Yes, the wanton wrappers (ravioli paste shells) will cook in the sauce, no problem.

Here's an updated list of what's left (to make it easier): * Cayenne Pepper - lots * Celosia (2006 seed) x 1 * Celosia x 1 * Celosia Yellow x 1 * Cockscomb x 2 * Cosmos Pink x 3 * Cosmos White x 2 * Cosmos Yellow x 2 * Godetia Farewell to Spring x 3 * Godetia Lilac Blossom x 1 * Lavatera Tall Pink x 3 * Lupins Red x 2 * Lychnis Coronaria "Angels Blush" x 1 * Malva Windsor Castle x 1 * Marigold Colossus x 4 * Marigold Scarlet Starlet x 3 * Melon "Collective from Woman" x 1 * Mustard Spinach x 1 * Pulsatilla Purple Pasque Flower x 2 * Romaine Lettuce x 1 * Siberian Wallflower x 2 * Sunflower Ruby Eclipse x 1 * Zucchini Black Beauty x 2

Hi Willy: I'd like to trade with you. Have my list ready and see some things on your list I could use. I'm sending you an email. Can you save the purple flowering hyacinth bean vine for me? I'm sending you an email with my list. JJ