Heres some interesting info And here Here down in the chemical defense section "Cyanogenic glycosides are a particularly toxic class of nitrogenous compounds that break down to produce hydrogen cyanide (HCN), a lethal chemical that halts cellular respiration in aerobic organisms. Plants that produce cyanogenic glycosides also produce enzymes that convert these compounds into hydrogen cyanide, including glycosidases and hydroxynitrile lyases, but they are stored in separate compartments or tissues within the plant; when herbivores feed on these tissues, the enzymes and substrates mix and produce lethal hydrogen cyanide. Glucosinolates, also known as mustard oil glycosides, are sulfur-containing compounds synthesized by members of the mustard family (Brassicaceae) and produce cyanide gas when broken down by enzymes called thioglucosidases."-Freeman, B.C. and G.A. Beattie. 2008. An Overview of Plant Defenses against Pathogens and Herbivores. The Plant Health Instructor. DOI: 10.1094/PHI-I-2008-0226-01 but heres a breakdown some grass does produce cyanide GAS but not common species and it wouldnt be in significant quantities to alter human, animal, or plant function unless we are talking vulnerable states e.g. impaired immune function animals or like seedlings or weak species of plants. but i dont believe grass will kill a citrus it may help aid its death if there are other factors going on like nutrient defficiency pests lack of water, poor photosynthesis blah blah blah. The main reason we pull out the grass is because its a prolific feeder and outcompetes the citrus. but what some have stated is somewhat true grass does emit volatile compounds as defenses at times but not in significant quantities to kill a citrus. id be interested in starting seedlings from seeds among grass seeds and see if there is a difference to a control group of seedling citrus not among grass seeds. Now i can finally go to sleep ;)

Have you ever been to their Green houses in Bloomington? I went there twice..(didn't buy citrus) but they have lovely tropicals, perrenials, annuals, cacti, succulents, and trees..the bad thing is, when you visit, you browse through their catalogs, all 7?, jot down the item number, and an employee goes to the gh w/your lists and choses plants..If it's not acceptable, you insist he/she exchange plants and bring up a new one. Ordering from their catalog's is another thing..You NEVER know what you're getting. Ever. For instance I ordered red dogwood and a purple smoke tree..the dogwood is something other than what I ordered and the smoke tree is green. I did find a nice quince tree for 1.98, and a penny for a second..I also got 2 hardy kiwi's growing outdoors..male and female plants, but neither have yet to fruit..they're over 6 yrs old..So, it's like playing Lotto..You either win or you don't..LOL..Toni

Well, Ladies, it's time to close this swap! I'm glad everyone enjoyed it and I'd like to thank everyone who sent out recipes. A big thank you to everyone who responded, too. One thing: if you signed up for the swap and didn't get a recipe, please let me know, okay? Jeanne already has the June FOTESS swap up and running, check it out! We are going to take a break in July and I will be back in August with our 2nd Annual FOTESS Yard Sale! Last year's Yard Sale was fun and I'm sure this one will be too! Off to sit outside and enjoy a glass of vino! Shirley!

This is one of my favorites: Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette Serves 4 as a main course 1-1/2 pounds large shrimp (about 32-36 per pound) 2 cups snap peas (about 1/2 pound, trimmed) 3 green onions, trimmed and minced Ginger-Soy Vinaigrette 1/2 cup extra virgin olive oil 2 tablespoons low-sodium soy sauce 2 tablespoons white vinegar 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1/2 teaspoon honey (my "tweak") 3 - 5 dashes hot sauce Garnishes 1/2 cup diced mango 1/2 cup chopped roasted cashews lime wedges Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges. Source: The Beach House Cookbook, copyright 2005 Lori Here is a link that might be useful: Showing newest posts for query salad. Show older posts Saturday, June 11, 2011 Rigatoni with Broccoli, Garlic & Breadcrumbs Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!) The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table. Rigatoni with Broccoli, Garlic & Breadcrumbs Serves 4 3/4 to 1 pound broccoli florets 1 pound rigatoni 5 tablespoons olive oil 1⁄3 cup dried breadcrumbs 4 - 6 cloves thinly sliced garlic 1⁄4 teaspoon red pepper flakes 1⁄2 cup grated Parmigiana-Reggiano Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside. Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside. Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli. Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately. You might also like: Shrimp Tacos Gnocchi with Sage Butter Coconut Muffins LinkWithin Posted by Lori (All That Splatters) at 7:41 PM 7 comments Links to this post Labels: Pasta, Vegetables Saturday, May 21, 2011 Garlicky Chicken in Red Pepper Sauce This is another recipe I received in an email from Fine Cooking in their