I'm still digging, but wanted to update: Lisa & Marsha, you should be all set with the sedum. I bit the bullet and lobbed off a good sized chunk of what was there, and put the rest back. Apparently it IS very easy to propagate them by taking a cutting, removing the bottom leaves, and sticking them in the dirt, but I got you each about 5 or 6 stems with a chunk of the root. Most things I potted up last weekend, so they've had time to recover, but some that I'm doing today might look a little 'limp' tomorrow. I know you guys all know that the fall swap isn't about "looks," though ;) Did I put Maltese Cross on my first list? If not, I've got 3 good-sized chunks to share. Annie- I know this is last minute (and if it's better to do it in the spring by all means hold off till then), but I'd like to have a turtle-head. I know it's in bloom now, so if this is better done in spring, that's totally fine. I've got a big bed of daylilies currently out of the ground because I need to bring the whole bed up higher- is that something that you'd be interested in? In that bed I have Sea Gold, Suzy Wong, Fairy Tale Pink, Peggy Bass, Phoenix Ruffles, Brocaded Gown, Voluptuous Pink, Lilting Lavender, Lavender Illusion, and Cancun. If any of those interest you, I'll bring for you; if not, maybe there's something else I can bring for you?

I forgot what recipes I sent in, but here's a couple for tomatoes, peppers and one for a zucchini yeast bread. Panzanella This is an Italian bread salad. The Italians make it to use up stale bread. I make it to use up cherry tomatoes (I use halved cherry tomatoes). Ingredients Salad 1 1⁄2 pounds ripe tomatoes (about 3) 1 shallot, minced 4 cloves garlic, minced 1⁄3 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon kosher salt 1 cup fresh basil leaves Panzanella croutons Freshly ground black pepper Panzanella Croutons ¼ cup unsalted butter 1 tablespoon minced garlic 6 cups cubed day-old bread (½-inch cubes) Salt and ground black pepper to taste 6 tablespoons finely grated Parmesan Core the tomatoes and, if large, cut them into chunks; if small, halve or quarter them (I slice the cherry tomatoes in half). Toss them gently with the shallot, garlic, oil, vinegar, 1 tablespoon salt, and pepper. Set aside until the tomatoes are very juicy, about 10 minutes. Add croutons and give a give toss. Tear the basil over the salad and toss gently. (The bread salad can be served now or set aside at room temperature for a couple of hours.) For the croutons, preheat oven to 375 degrees F and preheat a cookie sheet in it. Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container. Tortellini Salad with Pine nuts This recipe is from Picnic! By Edith Stovel. This serves 8. Ingredients Salad 2 lbs fresh tortellini pasta (spinach, cheese or mushroom fillings work well) 1 cup green bell pepper, chopped 1 cup red bell pepper, chopped 1 cup green onion, chopped ½ cup pine nuts ½ cup chopped fresh basil ¼ cup chopped fresh dill ¼ cup chopped grated parmesan cheese Dressing ¼ cup balsamic vinegar 1 garlic clove, minced ¼ teaspoon salt Ground black pepper ¾ cup olive oil Follow directions for cooking tortellini. Drain and place in a large bowl. Mix in remaining salad ingredients. For dressing, combine vinegar, garlic, salt and pepper in a small bowl. Whisk in oil until well combined. Pour dressing over tortellini and chill. Zucchini Bread This is a little more work than the quick version. In the heart of zucchini season, youll enjoy this bread fro a change. This recipe is adapted from a Taste of Home flyer. Makes 1 loaf. 1 tablespoon dry active yeast ½ cup warm water ⅓ cup warm milk ⅓ cup sugar 3 tablespoons butter, softened 2 tablespoons grated orange peel ½ teaspoon salt 1 ½ cups shredded zucchini ⅓ cup raisins ¾ cup whole wheat flour ¾ cup all-purpose flour 2 teaspoons pumpkin pie spice (or a blend of ginger, cinnamon, nutmeg, allspice and mace) 1 ⅔ to 2 ⅓ cups bread flour In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, and orange peel. Mix well. Add the zucchini, raisins whole wheat floor, all-purpose flour, salt and pumpkin pie spice. Add enough bread flour to form a soft dough. Knead the dough on a floured surface (5-10 minutes) until smooth and elastic. Place in a greased bowl. Cover with a damp cloth and let rise in a warm place until doubled (about 1 ½ hours). Punch down dough and shape into a loaf. Place into a greased 9x5x3 inch pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 40 to 45 minutes.

Hi Maida, I agree! I would rather fly to South America for a habitat field trip with Mauro than spend that kind of money on one bulb. With patience, time, and research, it is possible to find almost all of the Hippeastrum species for prices that aren't painfully high. Happily, building friendships across the globe and trading over the years have helped me to slowly increase my core species collection. Have a good week T.F.! ;-)Blanca

Amy, It was great but we missed you and wished you had been there with us. Jen, I would hope so! If you didn't take home enough plants to keep your busy, then cleary that means you must take home a lot more next year. Mia, They both do vine and do best on a trellis. However, you could let them sprawl if you want. With the Armenian cukes, I grow them both ways....letting each plant climb or spray as it prefers, and get a great harvest either way. With the summer squash plants that are C. moschata, they vine wildly and will do so whether on the ground or climbing something. I find them easier to control on a trellis. In lieu of a trellis, how about an extra large bamboo teepee for each plant? I can just picture a certain little Sprout playing inside each teepee this summer. Dawn