I am new to seed exchange (have done a plant exchange)but thought I'd try it out. I have 25 extra Parsely Moss Curled" organic seeds fresh ordered this year and didn't use all of them. I also have approx 25 Organic White Currant tomato seeds ..they are a pale yellow and very sweet. These seeds were ordered to plant last summer and not all were planted. They have been kept in a cool, dry place over last spring until now.

Yeah it's jam unless you use a jelly bag. I make jam without seeds myself. IMHO the seeds are not bad anyway, raspberry seeds are much worse! I like using mint, curry or pepper sauces with lamb myself. I made this a couple months ago. Lamb or chicken, fish for that matter. Any sweet pepper for the Donkey Ears, although I do grow donkey ears, an excellent pepper! Chichen Adobo, with Donkey Ear Pepper Sauce Adapted from âÂÂLamb Shanks Adoboâ from Sunset Magazine, Oct. 2009 Serve with brown rice or a mix of brown and wild rice. Makes two servings 5 cloves garlic - Roast garlic in a dry (no oil) heavy medium-size saucepan over medium heat, until soft, about 12 min. Remove. You will use this pan later. 1 hot chile, dried, with seeds removed - Roast chile in pan, turning, 30 seconds. Remove. the chile above 1/3 C. boiling water 1 cinnamon stick 2 bay leaves Place in smaller saucepan, cover and steep or simmer over very low heat while you make the rest of the recipe. 2 chicken breasts or legs - Fry or grill until done. Set aside. Keep warm. 4 Donkey ear peppers, red, diced the roasted garlic from above, peeled 1 Cup fresh-squeezed orange juice 1/8 tsp ground cloves 2 tsp dry oregano 1 ý Tbsp brown sugar 1 ý Tbsp cider vinegar þ tsp salt ý tsp black pepper Put all of this in the larger saucepan from above. Simmer 10 min. Put in blender and puree until smooth. Strain the cinnamon mix above and add to pureed sauce. Put back in pan and cook until thick. Serve with brown rice or a mix of brown and wild rice. Cut up the chicken if you like. Put it on a bed of rice and cover with the sauce. Serve with chopped onion and parsley, if desired. This post was edited by Drew51 on Tue, Jul 8, 14 at 0:07

Hi, Thanks to all of you and Konrad in particular. Sorry I've been out of contact with forest fires disrupting the internet signals here. Will send you an email Oma. Thanks for contacting me. Yes I'm still looking. Are they ripe or well past yet? I had recently just left on a trip to go collect some Great Plains yellow forms, or any that seemed exceptional. Unfortunately I only got two miles out of town and hit a deer. Bad for the deer and bad for my planned trip too. Does anyone see yellow fruited forms and do they seem different or better tasting? I'd love to obtain seeds from any types that seem really good. I think my mail is working now. U of Sask had some breeding program and cultivars out before I think. If anyone runs into any of those from their selections I'd like to learn about what they are like and how they compare to Crandall. This post was edited by agritopiate on Thu, Sep 18, 14 at 13:39

Black currants are a different species from red, white and pink. They have a very different flavour and are seldom eaten raw. As well as black I grow red currants. They are so old I have lost track of the cultivar but it is likely to be Red Lake. I have eaten whites but not pink. The whites were not as tasty as my reds but that could be a function of ripeness or weather conditions as much as variety. Reds are generally used cooked but can be eaten raw if very ripe and helped by a little sugar. Since you don't say where you are located people can't really say if they would do well for you.