I have a tomato and pepper swap in the round robin forum.. See link below Acres Here is a link that might be useful: original post in RR forum

Howdee there Sorry about the confusion booberry and patti. All better now? :-) I have been pretty busy with this or that gosh I cant believe its febuary all ready. I want to plant and you can tell that by the amount of my seeds I ordered. Any who enough of that you guys dont want to hear of my boring as ever life lol. Got a few more mailers and wow im soo happy to see such a variety with some of the mailers. It will make the swap great fun. Acres Tomato and Pepper Swap Sign up 1, Carsons_mimi GOT 29 pks 2, Booberry85 Got 50 pks 3, Jill (local friend) GOT 21 pks 4, Dirt Diggins 5, Jaynine Got 21 pks 6, Patti1957 GOT 50 pks 7, Dem_pa GOT 34 pks 8, Appaloosa909 9, Randar08 GOT 50 pks 10, Sassybutterfly2008 got 23 pks 11, Opie12 12, kygreg GOT 50 pks plus EXTRAS 13, rane_grow 14, cyber_meows GOT 50 pks 15, Dusty314 GOT 14 pks 16, Strmywthr3 GOT 50 pks 17, Sorellina (Canada) The hills (Canada) GOT 50 pks Cherone7 GOT 31 pks 20 pepperfanman GOT 28 pks clay lady GOT 33 pks 22 bigvegguy 23 Benjoe 24 Dirt kickers (ClayladyÂs friend) GOT 40 pks

I forgot what recipes I sent in, but here's a couple for tomatoes, peppers and one for a zucchini yeast bread. Panzanella This is an Italian bread salad. The Italians make it to use up stale bread. I make it to use up cherry tomatoes (I use halved cherry tomatoes). Ingredients Salad 1 1⁄2 pounds ripe tomatoes (about 3) 1 shallot, minced 4 cloves garlic, minced 1⁄3 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon kosher salt 1 cup fresh basil leaves Panzanella croutons Freshly ground black pepper Panzanella Croutons ¼ cup unsalted butter 1 tablespoon minced garlic 6 cups cubed day-old bread (½-inch cubes) Salt and ground black pepper to taste 6 tablespoons finely grated Parmesan Core the tomatoes and, if large, cut them into chunks; if small, halve or quarter them (I slice the cherry tomatoes in half). Toss them gently with the shallot, garlic, oil, vinegar, 1 tablespoon salt, and pepper. Set aside until the tomatoes are very juicy, about 10 minutes. Add croutons and give a give toss. Tear the basil over the salad and toss gently. (The bread salad can be served now or set aside at room temperature for a couple of hours.) For the croutons, preheat oven to 375 degrees F and preheat a cookie sheet in it. Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container. Tortellini Salad with Pine nuts This recipe is from Picnic! By Edith Stovel. This serves 8. Ingredients Salad 2 lbs fresh tortellini pasta (spinach, cheese or mushroom fillings work well) 1 cup green bell pepper, chopped 1 cup red bell pepper, chopped 1 cup green onion, chopped ½ cup pine nuts ½ cup chopped fresh basil ¼ cup chopped fresh dill ¼ cup chopped grated parmesan cheese Dressing ¼ cup balsamic vinegar 1 garlic clove, minced ¼ teaspoon salt Ground black pepper ¾ cup olive oil Follow directions for cooking tortellini. Drain and place in a large bowl. Mix in remaining salad ingredients. For dressing, combine vinegar, garlic, salt and pepper in a small bowl. Whisk in oil until well combined. Pour dressing over tortellini and chill. Zucchini Bread This is a little more work than the quick version. In the heart of zucchini season, youll enjoy this bread fro a change. This recipe is adapted from a Taste of Home flyer. Makes 1 loaf. 1 tablespoon dry active yeast ½ cup warm water ⅓ cup warm milk ⅓ cup sugar 3 tablespoons butter, softened 2 tablespoons grated orange peel ½ teaspoon salt 1 ½ cups shredded zucchini ⅓ cup raisins ¾ cup whole wheat flour ¾ cup all-purpose flour 2 teaspoons pumpkin pie spice (or a blend of ginger, cinnamon, nutmeg, allspice and mace) 1 ⅔ to 2 ⅓ cups bread flour In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, and orange peel. Mix well. Add the zucchini, raisins whole wheat floor, all-purpose flour, salt and pumpkin pie spice. Add enough bread flour to form a soft dough. Knead the dough on a floured surface (5-10 minutes) until smooth and elastic. Place in a greased bowl. Cover with a damp cloth and let rise in a warm place until doubled (about 1 ½ hours). Punch down dough and shape into a loaf. Place into a greased 9x5x3 inch pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 40 to 45 minutes.

Please join us for this swap in the Round Robin forum. Here is a link that might be useful: 2014 Tomato and Pepper Seed Swap This post was edited by barefootgardner12 on Fri, Jan 10, 14 at 11:39