Here is an update on what is left! LETTUCE blackseeded simpson 1 iceberg 2 ruby 1 romain 1 CARROTS danvers half long RADISHES white icicle-2 early scarlet globe-3 plus sparkler white tip-2 chinese winter white cherry belle-3 CAULIFLOWER- white corona hybrid snowball CABBAGE copenhagen market new jersey wakefield all seasons hybrid blend PARSNIPS Hollow Crown Rutabaga 1 SALSIFY PUMPKIN ON A STICK-2 ONION- white lisbon bunching green bunching-2

I always plant Packman, and I get the seed from Willhite. My favorite new broccoli variety is Piricicaba although I have a heck of a time remembering how to spell it. Three of the 12 or 15 Piricicaba plants I put into the ground last March or April are still in the ground, still alive and still producing small side shoots. (This variety doesn't produce big heads.) So, it is both the most heat-tolerant and cold-tolerant broccoli I ever have seen, having survived temperatures as high as 115 degrees during the summer and as low as 16 degrees so far this winter. In 2012, I am going to plant half Packman and half Piricicaba. Packman never makes heads as large as some other broccoli varieties, but year in and year out it is the most consistently productive broccoli variety I've ever grown, although I think Piricicaba may give it a run for its money. Likely I'll always plant both Packman and Piricicaba. Packman will produce large spring yields and I can freeze a lot of that since it produces so much over a short period of time, and Piricicaba will keep us in smaller amounts of fresh broccoli over a longer time period. I'm going to link the Piricicaba description from Bountiful Gardens, since that is the source from whom I obtained the seed. I've noticed it is available from more seed companies this year, including Baker Creek, Nichols and FedCo. I think 2 of those 3 companies had it last year as well. By the way, for anyone searching for heat-tolerant veggie, herb and flower varieties, both Willhite and Bountiful Gardens carry a lot of varieties that are exceptionally tolerant of hot weather. Here is a link that might be useful: Piricicaba Broccoli

Hi, Wanted to add these to my want list. Thornless blackberries Bunching onions Garlic chives Chives Ground cherry All peppers that are left Green onions Corn bi color sweet Tomato amana orange Green lentils peas Corn hulless popcorn kandy corn Blue hopi corn Indian Spearmint pumpkin big max Dills giant Atlantic small sugar Triple treat jaradale Small sugar Early sweet sugar Tomato container choice Brandywine yellow cherokee purple Pink brandywine Matts wild cherry Red pear Striped cavern Tommy toe Yellow cherry Yellow pear Greens 5 color rainbow chard Watermelon sweat Siberian Florida giant Melons Amish Honey king Jumbo hales best Swan lake Wonder melin Tigger Summer squash black zucchini early crookneck Yellow crookneck Early prolific straight neck Brussel sprouts Celery mary Washington asparagus Thanks so much again Lisa

Korean Cabbage Kimchi 3 tablespoons plus 1 teaspoon pickling salt 6 cups water 2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares 6 scallions, cut into 2-inch lengths, then slivered 1 1/2 tablespoons minced fresh ginger 2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper) 1 teaspoon sugar [anchovy paste, to taste - my addition] Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months. Makes about 1 1/2 Quarts from The Joy of Pickling by Linda Ziedrich It's best to use the Korean red chili powder for this to get the right flavor. Every time someone mentions cabbage, I have to go to the fridge and eat some Kimchi. The kimchi I buy in Koreatown has shrimp sauce or anchovies added to it, and so you might want to add that to the recipe. I don't like too strong of an anchovy flavor, however. You could also make sauerkraut, but I don't have a recipe for that. Lars