Gotcha! I grow quite a few native plants myself, whether intentionally or unintentionally. Unintentionally, a lot of larval host plants are natives, so I grow them for that reason. But, intentionally, I like the natives because they are adapted to my environment and consequently, I choose to grow many of them. I stray towards non-natives when it comes to annual nectar plants, like Zinnias, Cosmos, Mexican Sunflower, Moonflower for my moths, Ipomeae quamoclit (Cypress Vine), Tropical Milkweed, non-native Cleomes, and more I'm sure. I continue to add more natives each year, though. I'm not strict about what county in Oklahoma they're from, though, just so they are native to my state. I don't know that we even have a source that reflects the counties in which the natives here are found. Think I've got your instructions down pat now, so thanks again for your help. Will let you know how it works out for me. Susan

Thank you for the graft union reminder. Larix laricina Blue Sparkler is a common plant over here. I actually got it for a friend but he already had one... so it's mine. lol I don't know much about it, I think it grows slower than Wolterdingen... which doesn't say very much. That Wolterdingen grows like somebody lit a match under it. Sherrie I named for me mom yep! A very nice witch broom. Very very slow-growing. (My) graft from Gee's is a result of a larger chunk of scionwood grafted to a larger seedling. I guess though that only time will tell. Thanks for the Glaucum correction. I knew that god dangit. I have one other seedling from my Wintergreen seedling collection that is equally as narrow. I'll go get a photo. Thanks Edwin, Dax

I checked my older cookbooks for ideas and soup or braising seems to be the two most common uses, which is what I've used them for in the past. I'll post another recipe for braising since it's different from yours. The thyme in your recipe sounds lovely. -Grainlady BRAISED OXTAIL (source: The American Woman's Cook Book) 1 oxtail (cut into 2-inch pieces) 2 T. fat 2 small onions, sliced 1 carrot, chopped 1 T. chopped celery 2 T. flour 1 c. hot water 1 c. tomatoes 3 bay leaves 3 whole cloves Salt and Pepper Brown pieces of oxtail in fat. Add onion, carrot and celery and cook until brown. Sprinkle with browned flour. Add hot water, tomatoes, bay leaves, cloves, salt and pepper. Place in casserole and cook in 350-degree F. oven until very tender. Serves 5 or 6 Variation - Use beef stock instead of tomatoes and water, and omit cloves and garlic. Serve with noodles. (Grainlady note: I'd add 1 T. vinegar to the recipe if using beef stock instead of tomatoes.) Can also be served over butter noodles or mashed potatoes.

I am much too late to be of any help to starlightfarm with her salmon dinner, but here is a really good recipe for a whole salmon. Salmon Baked in Foil Source: Minneapolis Star Tribune 1 whole salmon, 6-8 lb and cleaned 1 c sliced carrots 1 c sliced onion 1 c sliced celery ½ tsp fresh thyme Salt to taste 8 peppercorns, crushed 1 garlic clove, crushed 1 bay leaf 2 c dry white wine Preheat oven to 400F. Cover a baking sheet with foil. In bowl combine carrots, onion, celery, thyme, salt, peppercorns, garlic, bay leaf and wine. Place cleaned salmon in center of baking sheet, stuff with vegetable mixture and seal foil tightly around salmon. Bake 50-60 minutes or until salmon is opaque in thickest part. Remove from oven and cool. Once cool, remove skin from fish and serve warm or chilled with Hollandaise or your choice of sauce. Makes 8-10 servings. Linda