Hi RiverHendrix , Please take a look at my list, and see if anything interests you. I am interested in your: Wild Arugula Claytonia Watercress Hamburg Parsley Root Pak Choi Lacinto Kale Ruby Lettuce Saltwort ...and would also be interested in multiple trades of some of these. Thanks for looking. -Tina / kilngod Here is a link that might be useful: Kilngod's trade list

Dale - I'm here to vote "yes" in this area! My DH is an avid deer hunter. Has been for years. We had 2 deer fill our freezer last fall/winter. I've even taken up bow-hunting with him. This fall will be my first out...hoping I can actually experience it. I'm practicing. LOL! I have found that the way venison is "field-dressed" is directly related to the taste of the venison. It's VERY important to eliminate that gamey taste. Some just don't have the stomach for it, but thank goodness my DH does. We have our deer processed much the way beef is cut. His buddies didn't know that one could have a good roast or eveN tenderized steak made from venison until I came along and requested those cuts. In fact, tomorrow is his birthday and he requested "chicken fried" venison. I also make a mean roast with sliced onions, granny smith apples and beef broth out of venison. One can add any number of herbs from the garden to season the venison also. I just recently found a chili recipe with ground venison, bacon, white beans, tomatoes and green chilis that I'll be trying as soon as the weather turns cooler. And just fyi - I have also in years past made a really tasty pheasant/rice casserole. Fried quail is also just about as good as poultry gets with the added herbs from the garden. But I'm really partial to venison. Grilled backstrap is as good as the heart of any T-bone if seasoned right...and venison is much healthier since they are herbivores (sp?). Lower in fat and cholesteral too. I use ground venison the same way I would use ground beef. I also have to add that in Crested Butte, Colorado years ago, I had Elk Canniloni. It was at a place that was named the "something" Noodle. They had their own beds out back that grew their own leaf products for their salads and the taste of their salads and their main dishes was just AMAZING! It was TO DIE FOR!!! Elk aren't as plentiful here, but I sure wish they were. OK...that's my 2 cents worth! Hope some others pitch in here! Paula

Welcome to you both! I make Hunter Suace from my homemade Brown Sauce (one of the four Mother Sauces). It is so rich and delicious. It takes some time to make your own Brown Sauce but the results are worth it and it can be used to make so many lovley sauce variations in no time flat. I'm never without it. I saute a diced shallot in butter, add sliced mushrooms and saute until soft but not brown. Add in my brown sauce and a good glug, glug of red wine. Season with fresh pepper and simmer until reduced by 1/3. . Beef Stock/Brown Sauce/Demi Glace For Stock 5 Or 6 Pounds Of Beef Bones, Veal Bones , Maybe More I buy short ribs when they are marked down. You want bones with some meat on them 2Celery Stalks , Chopped 1 Onion, Chopped 2 Carrots, Chopped For Brown Sauce 3 carrots chopped 4 celery ribs, chopped 1 Large Onion Or 2 Small, chopped 1cup Butter 1 Cup Flour 3 TBSP tomato paste 12 Cups hot beef stock herbs, Thyme, Bay Leaf, Parsley For Demi Glace 2 Tbl Maderia beef stock equal To The Brown Sauce For the Beef Broth Drizzel the bones and veggie with olive oil and sprinkle with salt and pepper. Roast the veggies and beef bones in the oven at 400 degrees for 30 minutes, turn and cook 30 minutes more or until lovely and caramelized. Place in a large stock pot and cover with 18 cups of cold water. Simmer for 4-6 hours. Strain, place in fridge. In the morning skim off fat. For the Brown Sauce ( Sauce Espagnole)- one of the four Mother Sauces Saute mirepoix ( chopped onions, carrots and celery) in butter until the onions are light golden brown. Add tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add two thirds of HOT beef broth. (Reserve one third for demi glace), and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Chill over night. Skim off fat. Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. Freeze in ice cube trays. Summary of liquid amounts 18 cups water for broth 12 cups broth for Brown Sauce 6 cups broth , plus 6 cups of brown sauce for Demi Glace

gldno, it IS delicious. The recipe is on here in several places, I'll post it again. The original recipe has cubes of chuck which are browned and simmered in seasonings including ancho chili powder and mole until the chuck is tender. Since the meat was already tender when I added it, it was a much faster pot of chili on a work night and I think a smaller amount of beef could probably be cooked in a crock pot all day and be done when I got home. Beef Chili with Ancho, Mole, and Cumin 8 servings. Chili: 1 tablespoon cumin seeds 4 bacon slices, chopped 1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes 1 large onion, chopped (about 2 cups) 4 (or more) large garlic cloves, chopped 3 1/2 cups (or more) beef broth, divided 1/4 cup pure ancho chili powder 1/4 cup Texas-style chili powder blend (such as Gebhardt) 1 tablespoon mole paste 2 teaspoons (or more) salt 2 teaspoons apple cider vinegar 1 1/2teaspoons dried oregano, crumbled 1 to 2 tablespoons masa (corn tortilla mix) 1/4 teaspoon cayenne pepper (optional) Garnishes: Warm, freshly cooked or drained canned black beans Chopped white, red, and/or green onions Grated cheddar cheese, Monterey Jack cheese, or queso fresco Sliced fresh or pickled jalapeño chiles Sour cream Tortilla chips or oyster crackers Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle. Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to a boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chili powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to a boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours or more. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. (Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.) Set out garnishes as desired. Ladle chili into bowls and serve.  Bon Appétit, February 2009 Annie