Mabel, when I try those huckleberries, I will report on the taste. I already know that I am going to like them, I am a fruity kind of person.:) Cathy, I have a very small and sharp knife that I use for peeling the loquats, I saw the knife recommended in one of those Cooking Light magazines. It can also chop herbs very fine. One day's picking is a lot of fruit, tomorrow I will be making an almond crust loquat pie. Later in the season I will be making jam and maybe chutney. And I hope to share the fruit with my friends also... Here is the recipe that I used. Loquat Crisp Fruit Mixture: 6 cups loquats, seeded, peeled and cut in quarters 1/2 cup granulated sugar 2 TB all-purpose flour 1 TB fresh lime juice 1 pinch salt Streusel (keep in fridge cold if making ahead): 1/4 light brown sugar 4 TB butter 1/8 tsp salt 1/2 cup flour 1 TB grated orange zest To make Fruit Mixture: In a stainless steel bowl, combine the loquats, sugar, flour, lime juice and salt, mixing well. Place the mixture in an oven-proof 2 qt. baking dish. To make Streusel: Using a food processor fitted with the metal blade, pulse together the light brown sugar, butter, salt, flour and orange zest. Pulse only until it is combined and looks like the texture of small pebbles. Preheat oven to 350. Cover the loquat mixture loosely with the streusel. Bake for 30 to 35 minutes, until the fruit is bubbling and the top is golden brown. Remove from the oven and serve hot. Makes about 6 servings. Silvia

Yahoo, Netla...doesn't it feel great to send these babies out into the world. Now, I just have to worry that the package is safe, contents secure (don't want to livestock to get out :), and hope our partners like the stuff. You have a much longer wait than I, but aren't you lovely to participate. Bubbe

Wow Michelle, you are another canning monster! If I'm ever in your neck of the woods, better lock up that pantry:-) Will you and Joe eat all of the butters you canned, eventually, or do you "gift" a lot of it at this time of year? When I see how lovely everything looks, and I'm sure it tastes divine, it's times like these that I really wish I could get into canning. Maybe I'll try it this year, I have Annie's apple butter recipe that is so good. I made it last spring, but cut down the recipe and froze what was leftover. I also look forward to seeing your chicken from kathleen! DONNA

Ramekins are always so useful, I use the ones Dishesdone bought me for everything from melting a couple of pats of butter to snacks for the kids. I even make MLCs in them, which is why she got them for me in the first place, LOL. Linda, I'm sure you'll use yours a lot. That size microplane is so useful, I know you'll love that, but I've never seen a vase grinder, so that'll be interesting to see how it works on your herbs. A very nice swap box indeed... Annie