beans-Bush blue lake-ferry morse 09-2 trades-30 to 50 seeds Broccoli -green sprouting calabrese- organic ferry morse 09- 20 to 30 seeds -2 tades Sugar pumpkin -collected fall 08 -2 trades -10 to 15 seeds Chickpea or garbonzo -09 seed -15 seeds Corn-sweet lucious hybrid-organic ferry morse 09-20 to 30 seeds Potomac -green pole bean -9 seeds -08- Carrot- short n sweet -burpee 09 -50 to 100 seeds Dill -bouquet -08 40 seeds Dark green -zuccini -08 -3 seeds Cucumber- straight eight- 8 seeds -gurneys 08 Cabbage -copenhagen -08 -15 seeds -------------------------------------------------------------------------------- Seeds I am looking for: Seeds i would like... -Herbs lemon basil rosemary cilantro-santo lemon balm spearmint -Veggies Beets-early wonder or little ball Beans- pole kentucky wonder Broccoli- munchkin or green comet Cabbage- dynamo Canteloupe- honeybun bush type- 1st choice or Ambrosia or savor Bok choy -baby pak choy or similar Carrot- thumbelina and napoli Celairic root-diamant or brilliant Cucumber- french corichon and calypso or saladin Fennel- Kolrabi-purple Kale-black tuscan lacianato Lettuce- oakleaf, little gem, little loma, nevada Leeks- king richard Okra clemsen spinelles 80 Peas-snappy,or sugar mel,or super sugar snap, or sugar sprint Peppers- red skin pepper- mini bell pepper plant. Corona yellow bell Pumpkin- cheyene bush Spinach- longstanding bloomsdale Radish-white icicle Tromboncino Tomato- sugar plum grape Watermelon -blacktail mountain and short marigolds

Early use of the garden weasel followed by a grass-clipping mulch are keeping the weeds down nicely. The mulch retains water. Anything I were to grow in the narrow spaces between the plants would require watering instead. Zone and geology make a great deal of difference. Gardening in Massachusetts on a sand that was unsorted glacial till gave me little trouble -- except that I mulched for the first time (mulch plus soggy clay in a steamy, Western PA summer would have been a sure recipe for fungal diseases). The Carolina Sandhills are the remains of an ancient beachfront. The sand is nearly pure quartz and the grains are almost all the same size so its quite different from my Massachusetts sand. And the blistering days (I never thought I'd ever utter the phrase "Its not too hot today. Its only 90.), suck the moisture away so rapidly that I water only at the plants' roots. Any weed seeds in the area that I did not mulch yet are not sprouting because it hasn't rained in 3 weeks. My neighbor uses an annual rye grass on his garden over the winter with good results, but he doesn't care if his garden gives him nothing between late October and mid-June since he only grows beans, tomatoes, peppers, eggplant, and cucumbers. :-)

It is both the density and the more alkaline pH of the carrots vs. other vegetables. Would it be safe to reduce it? No way to know so it would be at-your-own-risk. Dave

Tammy, here are a couple: Hot Dill Potato Salad (From Shirley Miller) 1T butter 1T flour 1/2tsp salt 1/2tsp dry dill weed 1c milk 1/2c mayonnaise 2T minced onion 4c potatoes, cooked, peeled & diced Melt butter, add flour and seasonings. Whisk in milk slowly, until mixture thickens. Add mayonnaise and onion, mix well. Fold in potatoes, place in casserole. Sprinkle with paprika, bake 30 minutes at 350F These are the best dill pickles I have ever had, and no canner needed! The recipe is from a friend of mine on the Cooking Forum. Dill Pickles\-Chase (Sharon) INGREDIENTS: 8 pounds 3 to 4 inch long pickling cucumbers 4 cups white vinegar 12 cups water 2/3 cup pickling salt 16 cloves garlic, peeled and halved 8 sprigs fresh dill weed 8 heads fresh dill weed DIRECTIONS: 1.Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes. 2.In a large pot over medium\-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil. 3.In each jar, place 2 half\-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. Sharon's notes: Here is more information about Dills than you ever wanted! I have no idea what exactly makes these pickles so good so I am religious about following the steps to the tee! I make these a bushel at a time, each bushel yields about 50 jars. If using less than a bushel you can usually count on between 6\-8 dills(cukes) per 1 quart jar, depending on size. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Salmon Balls in Dill Sauce Oil 2 scallions, minced 1 15\-1/2 oz can salmon, drained and flaked 1 c dried bread crumbs 1 T lemon juice 1 egg 8 oz sour cream Pepper Dill weed 1 c chicken broth Parsley for garnish Heat 1T oil in skillet over medium heat, add scallions and cook until tender. Remove to large bowl, add salmon, bread crumbs, lemon juice, egg, 1/4c sour cream, 1/4tsp pepper and 1/4tsp dill weed. Mix well, shape into 2 inch balls. Heat 2T oil in same skillet, over medium heat. Brown salmon balls, transfer to plate. Pour oil from skillet, add chicken broth, bring to boil, lower heat, stir in remaining sour cream, remaining dill weed and pepper. Return salmon balls to sauce and heat through. Serve hot. Makes 5 main dish servings or make balls one inch diameter for a wonderful appetizer! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ These are from the same person as the pickles. They are a little "putzy" bit sooooo good! Spanikopita 16 oz Phyllo Dough,thawed in the fridge for 24 hours 10 oz Frozen Spinach,thawed and drained of all liquid 3/4 lb Feta Cheese, 375 Grams 1/2 lb Cottage Cheese,pressed and drained about 1 cup 1/4 lb Cream Cheese,softened 3 Eggs 1/4 cup Fresh Dill,Chopped Fine Salt Pepper Nutmeg 3/4 cup Butter,melted In large bowl combine all ingredients except phylo and butter. Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up in a triangle shape. Fold like you fold a flag, to the left, up , to the right ,up etc. Brush tops with more melted butter. Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm NOTE: To freeze, place the uncooked spanikopita on a cookie sheet and place in the freezer. Once frozen place in bags or containers. When ready to serve place frozen spanikopita on a cookie sheet and bake. These are very easy to make, don't be fussed about the phylo just keep a tea towel over it while you are working. I promise you these will be a huge hit, with a bit of "Wow" factor. (Sharon Howard) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Greek Country Salad 2 c torn romaine leaves 1/2 medium red onion, thinly sliced 1 medium tomato cut in wedges 1/2 medium cucumber, thinly sliced 1/2 medium green pepper, seeded and thinly sliced 12 pitted black olives, sliced 1 T extra virgin olive oil 2 tsp capers, drained & rinsed 1 tsp white wine vinegar 1 tsp fresh lemon juice 1/2 tsp chopped fresh dill 2 oz feta cheese, crumbled In medium salad bowl, combine lettuce, onion, tomato, cucumber, green pepper and olives. Refrigerate until well chilled. In small bowl, combine oil, capers, vinegar, lemon juice and dill, mixing well. Toss with salad ingredients and top with feta cheese. Serve immediately. That ought to use up some of that dill! LOL Linda