Hi Mary, I have Tall Telephone. I'm not sure how many I have. I have enough for a trade maybe a bit more. I'll have to check later. I'm interested in your Scarlet Globe Mallow. Remy

Here is my very favorite lemon recipe..... Lemon Brownies recipe Preheat oven to 350 degrees F. Use 9X13 inch pan. Brownies 1.5 cups flour 1.5 cups sugar 1 cup real butter- room temperature 4 eggs- room temperature juice from half a lemon....I use over 1/4 cup zest from one lemon (1 tsp. baking powder) I use it but can be left out. Glaze 1 cup powdered sugar 2 Tablespoons fresh lemon juice and zest as desired. I use lots. Grease and flour pan. Put dry ingredients into a bowl. Add butter and mix. ( I use food processor and just pulse it a few times.) Stir together eggs, juice and zest and stir into batter. ( I use food processor for this, too.) I don't over mix it. Pour into prepared pan and bake for 30 minutes or until set. Original recipes call for cooling the brownies before mixing up glaze but I mix it up after removing from oven and add mixed glaze while still very warm. I am fortunate to have a huge, very productive lemon tree in our yard. I sometimes zest some lemon rinds and let them air dry.....and I keep some lemon juice in the freezer for when I am too lazy to go and pick some.

You can use blueberries instead of any other berries (especially cranberries) in just about any recipe - or you can use them instead of raisins/sultanas/currants, too. Muffins, cakes, desserts etc. They are nice on a fruit platter, much like fruit salad, but intended for self-serving. Or just add to a mixed fruit salad, maybe as a garnish. Serve some fresh or stewed with ice cream or cream! They freeze very well. Blueberry Bread and Butter Pudding 12 slices white bread, buttered, crusts removed 400g blueberries 2 cups milk 1/3 cup lemon juice 3 eggs, lightly beaten 3/4 cup castor sugar 3 tablespoons Cointreau 1/2 cup orange marmalade cream or custard to serve Arrange 4 slices of the bread, butter side down in a buttered ovenproof dish. Put half the blueberries on the bread, top with another 4 slices of bread and remaining blueberries. Cut remaining bread slices into 3 strips and arrange over blueberries. Whisk milk, juice, eggs, sugar, 1 tablespoon of the Cointreau, pour over bread and leave at room temperature for 1 hour. Heat marmalade with remaining Cointreau over medium heat until well combined. Brush over top of pudding. Place dish in a baking pan and half filled with water, bake at 180°C for 50 minutes. Serve with the cream or custard. Blueberry Muffins 1 tablespoon lemon juice 1 cup milk 1 egg, beaten 1/4 cup vegetable oil 1/4 cup molasses 1 cup bran 3/4 cup wholemeal flour 3/4 cup plain white flour 1/3 cup brown sugar, firmly packed 1 1/2 teaspoons grated lemon rind 1 1/2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 1 cup blueberries Stir lemon juice into the milk and leave for 1 minute. Stir in the egg, oil and molasses. In another bowl, mix the flours, sugar, lemon rind, baking powder and bicarbonate of soda. Add the mix mixture and blueberries and stir to combine. Spoon into greased muffin tins and bake at 190°C for 20-25 minutes or until firm to touch. Blueberry Pancakes 1 cup wholemeal flour 1 teaspoon baking powder pinch salt pinch bicarbonate of soda 1 tablespoon sugar (optional) 1/2 cup milk or soy milk 1/2 cup blueberries Combine dry ingredients, stir in the milk and blueberries. Add more milk if batter is too thick. Cook in a non-stick frypan until done. Blueberry Salsa 2 cups blueberries 1/2 medium red onion, diced small 1 garlic clove, minced (optional) 2 jalapeno chillies, seeded and minced 1 red capsicum pepper, diced 3 tablespoons coriander leaves, chopped 1/4 cup lime juice 1 teaspoon salt Coarsely chop 1/2 cup blueberries. Combine the chopped and whole berries and remaining ingredients. Let stand 1 hour before serving. Blueberry Cordial 2 cups sugar 1/2 cup water 1 cup blueberries juice of 2 limes or 1 lemon 1 teaspoon tartaric acid Boil the sugar and water for 5 minutes, remove from heat, pour in the fruit and juice. Simmer for 5 minutes, strain. Add tartaric acid. Stir well, bottle immediately. Store in the fridge but discard if it fizzes or grows mould. To serve, put a little into a glass, top with water or soda water. Passionfruit pulp may be used instead of blueberries. Blueberry Jam 6 cups (approximately 1.5kg) crushed blueberries 4 1/2 cups sugar Wash blueberries before crushing. In a large saucepan combine blueberries and sugar. Bring to the boil while stirring and continue cooking until mixture sets when tested, about 15-20 minutes. Immediately fill hot jars with the mixture leaving 3mm headspace. Place lids on jars and process for 5 minutes in a water bath. (If desired, 1 tablespoon grated lime rind can be cooked with the mixture.) Blueberry Macadamia Cake 125g unsalted butter 150g castor sugar 1 egg 1 teaspoon vanilla 250g self raising flour 125ml milk 400g blueberries Topping 125g plain flour 100g brown sugar 125g butter 100g macadamia nuts, chopped Preheat oven to 180°C. Grease a 23cm square cake tin. Make the topping. Combine flour and brown sugar, rub in the butter until the mixture resembles bread crumbs. Set aside. Cream the butter and sugar until light and fluffy, beat in the egg and vanilla. Stir in the flour alternately with the milk, starting and ending with flour. Spread the batter in the top, top with blueberries, sprinkle over the topping and macadamia nuts. Bake for 45-50 minutes. Cool in the tin for 10 minutes, then turn out onto a plate and turn again onto a cake rack. Leave until completely cold before cutting. Blueberry Chutney 3 cups blueberries 1/2 cup chopped onion 1/2 cup sugar 1/3 cup cider vinegar 3 tablespoons sultnas 2 teaspoons chopped fresh ginger 1 teaspoon ground cinnamon 1/2 teaspoon mustard seeds 1/4 teaspoon ground cloves 1/8 tespoon cayenne pepper Combine all the ingredients with 1 cup water in a large saucepan. Bring to the boil over medium heat.Reduce heat simmer, uncovered, for 1 hour, or until thick. Cover and chill to use within 1 week, or freeze for up to 6 months. Blueberry Tartlets 2 cups blueberries 2 tablespoons castor sugar 1/3 cup orange juice 1 tablespoon cornflour 1 teaspoon grated orange rind 250g cream cheese, softened to room temperature 24 small baked pastry cases Simmer berries with 1 tablespoon of the sugar and orange juice until plump and juicy. Stir in the cornflour, bring to the boil and stir over low heat until thickened. Cool, cover and refrigerate until required (will keep for up to 1 week). Beat remaining sugar and orange rind into the cream cheese. Spoon into pastry cases, and top with blueberry sauce.

I have had very good luck with fresh green beans and new potatoes (chopped in extra large chunks, not small) cooked in a crockpot with fresh minced garlic, slivered almonds, maybe half an onion, chopped, a bit of minced parsley and I add a minced fresh jalapeno(with rind and seeds removed.) Probably some other stuff but the real point I want to make is to recommend that you not add liquid. It will form a little bit of it's own liquid but I found it very tasty and convenient to cook in the crockpot and I think not adding liquid reduces the possibility of mushiness. (maybe this is like roasting?). You can add more seasoning such as Italian as well. I've even added a teaspoon of curry powder. I stir about halfway thru cooking to mix the seasoning in well. Cooking times I've tried: 1 hour on high and 3 or 4 on low 6 or 8 hours on low ( liked the 1 hour on high,etc. best) --Alice