Hello again all, Wow!! Thanks so much for the trades everyone! Please double check that I've got the details right from all the posts: Gardeng8 I'm looking forward to your: monkshood, Karl Forster grass, obsidian heuchera, ws siberian wallflower and Yvonne's salvia (any chance that you could find more to trade so I could get a 2nd or 3rd one? I'm getting some from Jeff too, but if possible I'd like to have enough to put some in my front yard too to give the other hummer in the neighbourhood somewhere to drink (she gets chased off by my regular gal), I'd give up the heuchera for that :-). I have you down for my: dark blue agastache, Hummingbird red nicotiana, sweet william pinochio, and hot pink cranesbill geranium. greylady-gardener/lois: I'm excited about the virginia bluebell and honeysuckle vine, do you have any more of the: short (approx one foot) iris-plain yellow. I have the following set aside for you: spiderwort navaho princess, sweet william pinnochio, gaillardia burgundy, agastache Heather Queen signet/heather: I have us down as trading your: mini purple iris, unknown name red lily, yellow canna, and hopefully you still have some of the medium height dark purple iris or if not some of the brunnera 'Jack Frost'- if you have more of it, for my: cuphea Starlet, rue, burgundy leaved coral bells, French tarragon, Hummingbird red nicotiana rosco_P: I have us down for trading your monkshood and kerria for my: sundrops, Lorraine sunshine. Is there anything else in my list that you would like in exchange for a 2 or 3 cardinal climbers? flowergirl_on/Merja: Thanks for the trade of your:tall white phlox, leopard's bane, white peachleaved bellflower, aster tongolensis star of wartburg, and white datura for my: lavatera Mont Blanc, giant snapdragons - chunks, cerinthe major, Monet's Choice orange cosmos, and Hummingbird red nicotiana nyssaman Jeff - Thanks for setting aside a couple of Yvonne's salvia for me I don't know what gives with my germination of these, the salvia coccinea pretty much all germinated in the same conditions !? I've set aside a couple of the cerinthe major for you, I got the seeds on a trade as a darker blue than the usual one. frogged: Yes I do have Signet Lemon marigolds - they are supposed to be pretty bushy with single yellow flowers I'll set some aside for your yellow iris barb from london: Welcome back! On the off chance that there is something of interest on my list I'd love some of your: dwarf purple iris - possibly darth vader. Mom of Three: I'd love some of your manure if there is any left, yellow daylilies, sunflower Carol - 3 if possible, or pink ground phlox if you have another division, for my: dark purple columbine, gaillardia blanket flower, hot pink climbing rose, groundcover sedum Dragon's blood, Hummingbird Red nicotiana, and some rose of Sharon. Bev_W: Do you have any Red cypress vine Ipomoea quamoclit (seedlings in 3" pots) left? I spring sowed them but they succumbed to something... I'd love 2 or 3 if possible, if not I'd like some Verbena (blue, perennial, ground-cover type, gorgeous) or Phlox paniculata (seedling of 'David") or either: Penstemon whippleanus "Chocolate Drop", Penstemon smallii "Violet Dusk" I have a bunch of white cleome and 2 cuphea starlet set aside for you, does anything else of mine tempt you? Thanks to everyone for the great trades! It's like Christmas to me to get such wonderful stuff. Cheers, Heather/Blueiris3

Beth, you probably have Passiflora incarnata which is a native vine in Oklahoma (as well as many other states). There is probably some info on the Internet about sowing the seeds, but I would winter sow it - does need some stratification in order to germinate, but some say that a GA3 treatment is necessary. You can buy it at gardening centers. Some say it is difficult to grow from seed because it contains a natural growth inhibitor, and others say it is easy. When someone tells me it is difficult, then I gotta take up the challenge. I just ordered seeds so we can compare notes on our progess! I also ordered P. ceurulea, common name of Blue Crown passion flower, and will try them, too. Years ago, I bought a vine labeled "Purple Flowering Passion Vine" at Warren's (now defunct) in Midwest City. I later ID'd it 'Lavendar Lady'. It is gorgeous. Comes up late spring, but grows very fast, and produces beautiful, fragrant, purple flowers until frost. It bloomed this year until late November. Anyway, one of the parents is P. incarnata. Cuttings are extremely difficult to root, so propagation from seed is virtually the only way to reproduce this vine unless you buy one off the internet, or from a local nursery (good luck!). Prepare to be inundated by Gulf Fritillary butterflies when growing this vine, because it is their host plant. They will eat it to pieces, but they will not kill it. The ultimate reward is beautiful long winged orange butterflies with silver spots on the underwings that glisten in the sunlight. They will stay in your garden daily. Variegated Fritillaries also use this vine as a host, but are not nearly as prolific as the Gulf Frit. Try soaking your seeds a couple of days before planting them. I have also heard that this helps. Susan Here is a link that might be useful: Growing Passion Flower From Seed

I tried a new recipe last night for our Saturday night pizza. I was surfing around Martha Stewart's website and saw this recipe for roasted vegetable pizza, so we gave it a try. I wasn't too sure about potatoes on a pizza, but it was really good. I've been trying to make a vegetarian meal at least once a week, and for sure we'll be having this again. This made a ton of vegies, and those would be a nice side dish with a meat entree, too. Since my pans are dark coated, I reduced the oven temp to 425F, and next time I'll roast the garlic wrapped in foil separately - it was a little over done. I've been using my AB in 5 dough for the pizza crust - it's our new favorite. One of these days I guess I should take a picture... Enjoy :-) Becky * Exported from MasterCook * Roasted Root-Vegetable Pizza Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Olive oil 1 pound Basic Pizza Dough -- or store-bought pizza dough, fresh or frozen (thawed) 8 ounces mozzarella cheese -- shredded (2 cups) 6 cups Roasted Root Vegetables -- (about 1/2 recipe) coarsely chopped 1 cup ricotta cheese 1 tablespoon fresh rosemary (optional) Coarse salt and freshly ground pepper 1.Preheat oven to 475 degrees, with racks in upper and lower thirds. Brush a large rimless baking sheet with oil. Gently stretch dough into 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to prepared sheet. 2.Sprinkle dough evenly with half the mozzarella. Scatter vegetables on top, then dollop with ricotta; sprinkle with remaining mozzarella and the rosemary, if desired. Drizzle with oil; season with salt and pepper. Bake rotating sheet from top to bottom and front to back halfway through, until crust is golden, 20 to 25 minutes. First published February 2010 Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Root Vegetables Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash (2 pounds) -- peeled, seeded, and cut into 1 1/2-inch pieces 2 pounds new potatoes -- scrubbed and quartered 1 pound red onions -- peeled and quartered lengthwise 1 pound carrots -- halved lengthwise if thick, cut into 1 1/2-inch pieces 5 cloves garlic -- crushed 3 tablespoons olive oil Coarse salt and freshly ground pepper 1.Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide vegetables and garlic evenly between two rimmed baking sheets; drizzle with oil, and season with salt and pepper. Toss to combine, then spread in single layers. 2.Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing vegetables and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. Serves 8. First published February 2010 Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved. - - - - - - - - - - - - - - - - - - -

I made two vegetables sides this month that I thought were really good. Both are easy to make, don't take a lot of time, don't have lots of ingredients, & taste great. Muffin-Pan Potato Gratins 3 to 6 servings 2 medium-sized Russet potatoes, very thinly sliced 6 tablespoons heavy cream coarse salt and freshly ground pepper Preheat oven to 400 degrees. Heavily coat 6 standard muffin cups with unsalted butter. Place two slices of potato in each cup and season with salt and pepper. Continue to add potato slices, seasoning after a few slices, until the cups are filled. Pour 1 tablespoon heavy cream over each cup. Bake until potatoes are golden brown and tender when pierced with a knife, 30-35 minutes. Run a knife around each gratin. Place a baking sheet on top of the pan and invert to release the gratins. Flip right side up and serve. Martha Stewart Living Zucchini Cakes 4 servings Old Bay seasoning added to these vegetable cakes makes them taste a bit like crab cakes. These cakes are lighter and more tender when made with fresh breadcrumbs. Place a day-old baguette in a food processor and pulse until fine crumbs are formed. For a quick sauce, mix some chopped fresh herbs (such as chives and dill) and lemon juice into mayonnaise. 3 cups coarsely grated zucchini 1/2 teaspoon salt 1 cup fresh breadcrumbs (from a baguette 1 egg 2 green onions, thinly sliced 1/4 cup diced red bell pepper 1 1/2 teaspoons Old Bay seasoning 1 teaspoon Dijon mustard 1 tablespoon mayonnaise or plain yogurt 1/8 teaspoon red pepper flakes 2 tablespoons vegetable oil, for frying 1 teaspoon butter Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter)in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill. Heat oil and butter in a skillet. Add patties to skillet and cook on both sides until browned. Drain on paper towels. www.relish.com Notes: I made a half recipe which made five nice-sized cakes. Instead of fresh bread crumbs, I used half panko and half dry bread crumbs. I did not add red bell pepper; diced celery or shredded carrot would be good substitutes. I didn't make a sauce. Still good flavor & easy to make.