The 1st 14 to go out, was probably "sumwhare"s. "sumwhare", let me know if you don't get any. Today, these will be going out... "sophie" ~ "cowbow dad" ~ "Sarah" & "Vaflowernut" I'm still figuring out "grdngramma" & "seedkeeper" "mrsmodernhousewife" is ready, but waiting on an address. If you requested seeds, but don't get any in a week, let me know, I don't deliberately overlook people, but with so many different IDs, emails, etc, it is possible that your request got lost among them. I'm still waiting to receive the "mack" SASEs. ENDIVE IS ALL GONE (hopefully some outside for "mack" if she wanted any) THERE'S ONLY 1 HYBRID RED CHERRY LEFT

Kalbiqui Korean Spiced Barbecued Beef Ribs 2 lbs beef short ribs, cut into 3 inch lengths (with bone is tastiest, but not absolutely necessary) 1 T sesame seeds, toasted and crushed 4 T soy sauce 4 green onions, white & light green parts only, finely sliced 3-6 garlic cloves, crushed & finely chopped 1 1/2 T sesame oil 1 inch chunk of fresh ginger, peeled & grated freshly ground black pepper (I like lots!) 2 t rice wine or dry sherry (I have used dry vermouth or even once, whiskey when I didn't have the rice wine, to good effect.) 2 t sugar Slash each rib in several places to let the marinade soak in really well. This is important as the marinade will tenderize otherwise tough meat. Mix all the ingredients & pour over the meat, spending a little time to work the marinade into all the meat surfaces & the slashes. Marinate for at least 3 to 4 hours, preferably over night. Heat up your barbecue & grill the beef, brushing occasionally with the leftover marinade for about 12-15 minutes on each side. Timing, of course, depends also on the heat of your grill and air temperature, but the meat should be nicely brown with just a bit of char. Also, though I generally am a rare beef gal, they really shouldn't be any more rare than medium. These ribs are richly flavored, and a bit salty so they really need to be served with a bland side dish such as plain rice or boiled potatoes. The Koreans eat them with kimchi, rice and a couple of fresh salads, and, having developed quite a taste for kimchi myself, so do I. The amount of sugar can be increased, which will make the sauce into a sort of garlicky teriyaki, but more care with the cooking will be necessary as the sweeter marinade will burn more easily.

Lynn, I'm curious about how you cooked your kale if you've done it yet. I've never cooked greens in a "Southern" style, although I'm sure I would love them done that way. In fact, until very recently, my only experience with kale has been in Italian wedding soup, cooked by my DIL or her family during the last eight years (since their wedding). But after learning that kale is one of the most healthy foods for you I decided to cook it myself as a veggie. I have used curly (Lacinato) kale and the more flat variety. Each time I have cooked the kale fairly quickly, or not at all in the case of the kale salad that has become so popular. I've cut out the ribs when they were large, and with the smaller leaved kale from our Asian supermarket I've left the ribs in, and then cut the leaves in about 1 inch wide strips and sauteed in olive oil, garlic, salt, pepper and a little lemon for just about 10 minutes. It is tender and fully cooked. More recently I have cooked it with similar seasonings, except for adding a little sherry vinegar after cooking, in the pressure cooker based on a Lorna Sass recipe. A large bunch of kale was cooked in just three minutes under pressure. It came out tender but still a little firm. We enjoyed that too. You can find the videos showing her cooking kale by Googling Lorna Sass kale, I couldn't find the actual recipe online - just the videos and while I have another book she wrote on pressure cooking, I don't have the one that includes that recipe. I've also made the Tuscan kale salad where the shredded leaves, no ribs, are combined with olive oil, allowed to mellow a bit with the oil and then lemon and salt and pepper added. I thought it was good, but not necessarily meriting the rave reviews I have read about this preparation. One thing though, that salad holds up perfectly for days in the fridge - a real plus when you just need something to take out of the fridge and put on a plate. I think I will try to find a variation on that salad that I would find a little more interesting. So the bottom line is you can cook kale long and slow, or fast by sauteing or in a PC or not at all in a salad - it's all really healthy for you! So please tell us what you did. Lee

Do a search for kale in the search button and you'll find lots of great ideas. There were a couple of threads about kale in the past couple of months. One recipe that was shared by Teresa_nc7 was her Zuppa Toscana recipe. I've made it a number of times and it's great to keep in the freezer. This is the recipe and her words, and it's the only way that I make it, and I've also used ham. I made this in a Le Creuset oven on top of the stove, browning the onion and garlic in the fat from the sausage. Then I cooked the potatoes and kale in the broth, sausage, onion, and garlic for about 1/2 hr. I then mixed the flour with 1/2 'n 1/2 cream mixed with 2% milk (1/2 cup each) and stirred that into the soup to thicken it for about 15 more cooking time. This was very good! Zuppa Toscana 1 pound Italian Sausage (spicy) - breakfast link sausage works fine too 4 to 6 Russet Potatoes :bite sized cubes 1 Onion :minced 1/4 cup chopped cooked bacon - fine to leave out 2 tablespoons Garlic, minced 32 ounces Chicken Broth 1/2 bunch Kale (or Swiss Chard), destem & cut into bite sized pieces 1 cup Heavy Whipping Cream 2 tablespoon Flour Brown sausage links in a sauté pan. Cut links in half lengthwise, then cut slices. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. Cook in crock pot on high 3-4 hours (low 5-6 hours) until potatoes are soft. 30 minutes before serving: Mix flour into cream removing lumps. Add cream and kale to the crock pot, stir. Cook on high 30 minutes or until broth thickens slightly. Add salt, pepper, and cayenne to taste. source: myrecipes.com