Hi would like to trade for these Melon Tigger (20 seeds min left in pack) Cucumber mexican Sour Gherkin (7 seeds left in package) Cucumber Richmond Green Apple (50 seeds left in package) don't need but about 20 seeds I have to trade or wold you take postage for your. Columbine pink my garden purple millet my garden Shirley Poppy mixed colors from dollar store Old Fashioned Mixture cut flower from dollar store Wildflower countryside mixture from dollar store thanks lisa

Hi all I'm a little late posting what I sent for the trade. You all put me to shame with using such specific latin names and for sending so MUCH!! This is my first tim edoign this- I hope my seeds WORK and arent dead! I THINK they are ok! Here is what I sent: 6 envelopes of pink coneflower 2 envelopes of a very wild native black eyed susan ( this one is very cool- nothing eats it and it spreads well.. good for any rockgardens or deer/groundhog problem areas! they eat my other susans but not this one) 6 envevlopes of another blackeyed susan. This one is more typical at the garden centers. 1 envelope with jsut a FEW seeds from my tall purple phlox. I think it is called Nikki ( about 3 feet high) 1 enevelope with a FEW red crocosmia seeds ( i think Lucifer) 7 envelopes of Cardinal flower ( Queen somthing was the name- dont recall entirely) it has red foliage/stems and flowers. very nice plants and the envelopes are heavy on the seed! the seed was surprising tiny!!) 11 envelopes of my Columbine- you all saw pics of it in spring. I think it is likely Mckanna Giant- I ant promise what color or hybrid of colors you will get from the seeds! Mine change slighty each year! 1 envelope of garlic chives 9 envelopes of a VERY pretty pure white bearded iris. It's a great medium size. Not HUGE and not those tiny ones.it has some yellow bread fuzz but thr rest is pure white. It may be my favorite! it is so elegant. if anyone gets my seeds and wants pics- please let me know. I wanst organized enough to send pics with them. Everything I sent is perrenial in my zone 6 ( and probably 5-9!) I'm so excited :) You all have great lists - I may have to redo my wish list for Tracy. Ooops

I like the fact that they have reviews of the different varieties on their website with the reviewer's city and state. It helps to know what grew well (and tasted good) where. Also, I had wondered about the prairie dresses! I wondered if it was a religious thing. They reminded me of the dresses the women at the Warren Jeff compound wore. Interesting to know it's just a gimmick! I ordered quite a few seed packets from them this year because I had heard good things about them and liked the varieties they offered. Since this is my first time ordering from them, I don't know how they will do yet. I agree that the catalogue is beautiful, but heavy on anti-GMO articles.

Grilled Tomato Sauce From Steven Raichlen Like soup, tomato sauce is one of the dishes you're least likely to think of grilling. But there is a powerful reason to try this sauce. Beyond the mere novelty factor, grilling imparts a gutsy smoke flavor to the sauce and heightens the natural sweetness of the vegetables. Don't take just my word for it. For thousands of years, Mexicans have grilled tomatoes, onions and peppers to make rich-tasting salsas. I have adapted the technique to make an exceptionally flavorful tomato sauce. Serve the sauce over grilled polenta, with any simple grilled fish, or with just about any cooked pasta. Makes about 3 1/2 cups. 5 lucious, ripe red tomatoes 2 - 2 1/4 pounds total, cut in half crosswise, and stem ends removed 1 medium size white onion, peeled and cut into quarters 1 rib celery 4 cloves garlic, peeled and skewered on a wooden toothpick or small bamboo skewer 3 Tbs. extra virgin olive oil 1 tsp. oregano 1/2 tsp. hot pepper flakes 1 bay leaf 6 fresh basil leaves coarse salt (Kosher or Sea salt) freshly ground black pepper 1/4 to 3/4 cup chicken stock, vegetable stock or water Cook the tomatoes, onions, celery and garlic in greased and preheated grill (George Foreman grill) until nicely browned. You may need to cook the vegetables in more than one batch. Transfer the grilled vegetables and let cool. Finely chop the onions, celery and garlic by hand or in a food processor. If using a food processor, run machine in spurts. Heat olive oil in large non-reactive sauce pan over medium heat. Add the chopped onion, celery and garlic, oregano, hot pepper flakes and bay leaf and cook until lightly browned, about 5 minutes. Coarsely puree tomatoes and juices with the basil in a food processor. Add the tomato mixture to the sauce pan, with the vegetables. Bring to a simmer over medium heat, then let sauce simmer gently until thick and richly flavored 8-10 minutes. Season with salt and black pepper to taste. The sauce should be thick but pourable. If it is too thick, add a little stock or water. Remove and discard the bay leaf. The sauce can be refrigerated, covered up to 4 days. Or frozen for up to 2 months. Let the sauce come to room temperature then reheat it in a non-reactive sauce pan over medium heat, stirring often.