Hello all! I am getting set to figure out my seed orders for this Spring and thought I would check here before I ordered. I have a list - it's a bit out of date but I still have most of what is listed. Here's what I'm looking for: Cimicifuga atropurpurea (must be fresh seed - 2007) Achillea (yarrow) "Love Parade" Agastache "Black Adder" Aquilegia (columbine)pyreniaca Baptisia pendula (white) Centranthus ruber Coccineus (Jupiter's Beard/Red Valerian) Cheiranthus ( wallflower)"Fair Lady" (pastel mix) Dianthus "Heart Attack" Dianthus "Dad's Favorite" Gaillardia "Red Plume" Lavandula (lavendar) rosea (rose colored) Nepeta (catmint) "Pink Dreams" Papaver (poppy) alpinum mixed (or any alpine poppy) Phlox "Midnight Feelings" Phlox "Natural Feelings" Primula "Blue Jeans" Primula scotia (Scottish Primrose) Salvia lavandulifolia Zizyphus jujuba (must be fresh seed) Pepper Aji Limo (Lemon Drop) Here is a link that might be useful: My Trade List

I don't know if it's Mexican, but I just put up a batch of tomato-pepper hot sauce yesterday. The recipe is in The Joy of Pickling (one of my favorite canning books). 4.5 lbs of tomatoes, coarsely chopped (I peeled mine, was about 7 C liquid volume) or 3.5 C tomato puree 2C seeded and minced red chile peppers (I used 1/2C of Hinkelhatz, Thai, and cayenne, and left the seeds in) 3.5C white vinegar or apple cider vinegar, 5% acidity 6 garlic cloves, mashed 2 tsp pickling salt 1. In a nonreactive saucepan, bring to a boil the tomatoes, peppers, and 1.5C of the vinegar. Boil until reduced by half. 2. Puree the mixture, add garlic, salt, and remaining 2C of vinegar (I subbed 1/2C of lime for 1/2C of vinegar). Boil, stirring often, until it's as thick as you like. 3. Ladle the sauce into pint or half-pint mason jars leaving 1/4 inch headspace. Process for 15 minutes in BWB. Or pour into sterile bottles, cap or cork, and store in the refrigerator. Makes about 2 pints (I got 2.5 since I like it thin, didn't reduce much in step 2.) 1/2C of the hottest peppers I grow (all the ones that were red plus 2 green Hinkelhatz) was hot enough for me. Even DH liked it - we'll see how it is after it mellows a bit. I liked this recipe b/c it doesn't have any sugar - we don't want a sweet sauce. I used apple cider vinegar and Reallime juice, it might be better with less vinegar, more lime, and I'd rather use Nellie and Joe's Key Lime juice instead but I can get RealLime in a big bottle from BJ's so it's cheaper.

Nice harvest! Those Yellow Limo's are pretty cool looking. Unusual shape!

I am trying to figure out how to do it Leslie...LOL Blut beings I am back in missouri and slow internet it takes awhile for pages to load and I also can't do it from home when I go because I disconnected our internet there since I am gone 2 to 3 weeks out of the month thought it was silly to pay 65 a month for something I would only use a little bit of time....Stacy