Congratulations + a pat on the back!! You--and everyone who benefits--is entirely welcome! Thanks for posting so I'd know those seeds sprouted. I like hearing good news about my grand-sprouts. The hosta and iris should sprout at some point but the hosta especially is v-e-r-y slow growing the first couple of years. After that they take off just like mature plants shoot out of the ground in the spring. I'm carefully tending quart pots of WS perennials and 10 apple tree seedlings I grew from seed my neighbor asked me to WS for him. He thinks I'm gifted; I just know the method works!! I WS more than 120 perennial seed types this time and have germination on 50+ so far. The ones with true leaves are getting potted up and the milk jugs re-purposed to sow annuals + perennial seeds that don't need cold stratification. Isn't dumpster diving FUN!?! When our 'Transfer Station' attendant tried to tell me they don't allow people to pick things out of the recycle bins, I just gave him my biggest, brightest smile and said, "Oh yeah!! You DO!!!" and drove on. With my contractor-size trash bag, I re-purposed so many jugs I couldn't see out the rear-view or side mirrors of my car on the drive home. [My apologies to anyone who'd prefer this was posted on the WS forum but since the OP posted here, I wanted to acknowledge where she'd see it.]

As usual, I had a great time. I always look forward to our swaps. I love talking to other "plant" people. Sadly, I was away for awhile buying shrubs for my new front landscaping project and couldn't talk to as many people as I wanted to. Thanks Ron for again making our swap so successful. It has really grown since we've been at Youngs. It's great to have new gardeners. I hope everyone enjoys the plants I brought because I know that I love the plants I get from everyone. My yard is full of them. I'm already thinking about what I can bring to our fall swap. Sue, I'm so glad you joined us; since you were recovering and had to drive a distance to get to Youngs. With or without your great plants, you're company is special at the swap. Hedy

Rao's Marinara Sauce makes approximately 7 cups from Rao's Cookbook - page 5 2 twenty-eight ounce cans imported Italian plum tomatoes with basil (preferably "San Marzano") ¼ cup fine-quality olive oil 2 ounces fatback or salt pork, optional 3 tablespoons minced onion 2 garlic cloves, peeled and minced salt to taste 6 leaves fresh basil, torn (optional) pinch dried oregano pepper to taste 1. Remove tomatoes from can, reserving juice in which they were packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end, and remove any skin and tough membrane. Set aside 2. Put oil in a large, noncorosive saucepan over medium-low heat. If using fatback, cut into small pieces and add to the pan. Saute for about 5 minutes or until all the fat has been rendered. Remove and discard fatback. 3. Then add onion. Saute for 3 minutes or until translucent and just beginning to brown. Stir in garlic and saute for 30 seconds or until softened (see note). Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. If you prefer a thicker sauce, cook for an additional 15 minutes. 4. Stir in basil, oregano, and pepper, and cook for An additional minute. Remove from heat and serve. Note: Take care when adding garlic to hot oil, as it will burn and turn bitter very quickly. If this happens, discard oil and vegetables and start again. If you have leftover sauce store it tightly covered and refrigerated for a day or two. Freeze for up to 3 months.

I hate to tell you....but in the past 3 years or so there have ben about a dozen meatball recipes matching that desctiption posted on this forum. Here's one... Meatballs..a la Swedish ½ pound ground chuck ½ pound ground pork ½ to ¾ cup fresh bread crumbs 1 egg 1/4 cup milk ½ tsps salt ¼ tsp allspice 1/8 tsp nutmeg 2/3 tsp grated lemon rind Microwave a little bit, taste and check for seasonings Mix all togetherÂadding bread crumbs as needed to make a soft mix that will just hold togetherÂmakes about 25 to 30 meatballs, dredge in flour..not too much Sauce 2 cups beef broth !/2 cup dry white wine ½ pint sour cream Handful of fresh parsley Bring the beef broth to a gentle boil and drop the meatballs in a few at a time. Remove after about 6 or 7 minutes with a slotted spoon and add more meatballs until all are cooked. Strain the cooking liquid and return to panÂreduce to about 1 ½ to2 cups, add the sour cream, heat and then add the meatballs, when all is heating to a bare simmerÂadd parsley and serve with noodles or toothpicks Do not boil hard when cooking meatballs or they will fall apart Do not boil hard after sour cream is added or it may curdle. Remember the sauce will be salty when cooked down, so under salt the meat.