Zone 4, add my count which is 57 Hi everyone! Wow, you guys are so far ahead! I meant to find this thread sooner but it's been a busy month!! I am very impressed with some of your individual counts as well, WOW where do you put it all!! I have lots more to go so I will be back to keep adding my count for you. Thanks for keep track!! (and sorry to be long winded) Amy http://getbusygardening.blogspot.com/

You didn't mention if your meal would be sitting out for any length of time, but here are some more ideas. Some include mayo, so use your own judgement on whther they will work for you or not. This one will serve 6 people, maybe more, and is easy to double or triple, if necessary. Tequilaberry's Salad Dressing: 1 cup Hellmann's Mayonnaise (not Miracle Whip!) 1/4 cup sugar 1/4 cup milk 1 pound bacon-cooked until crisp and crumbled (can use real bacon bits) Salad Base: 2 pounds bagged Dole Salad Mix ( I use my own mixed greens) 1/2 head of cauliflower, cut in small pieces 11/2 cup shredded Parmesan cheese Mix dressing ingredients until they are the consistency of heavy cream. If needed, add extra milk or sugar to taste. Toss together the Salad ingredients and pour the dressing on. Toss until well coated. This one makes enought ot feed probably 8 people. Again, easily doubled. Caesar Pasta Salad From Cooking Light 3 c. cooked Penne pasta 2 c. chopped Romaine lettuce 1\-1/2 c. halved cherry tomatoes 1/2c. chopped fresh basil 1/2 c. chopped green onion 1/3 c Caesar dressing 1/4 c. chopped fresh parsley 4 oz. crumbled Feta cheese 1 garlic clove, minced 3 c. shredded cooked chicken breast I think it was Ruthanna who posted this one a few years ago. Sorry if I am mistaken. Simple but very good! GEORGIA PEACH POUND CAKE 3 cups flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 3 cups granulated sugar 6 eggs (at room temperature) 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup sour cream 2 cups chopped, peeled peaches Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Mix the flour, baking soda and salt in a small bowl. Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs, 1 at a time,mixing well after each addition. Stir in the vanilla and almond extracts. Add the dry ingredients and mix well. Fold in the sour cream and peaches. Pour into the prepared pan. Bake for 75 to 85 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert onto wire rack and cool completely. Icing 8 ounces cream cheese, softened 1/4 cup butter, softened 1 tablespoon milk 1/2 teaspoon almond extract 1 (1 pound) box confectioners' sugar, sifted Cream the cream cheese and butter in a mixer bowl until light and fluffy. Add the milk and almond extract and mix well. Add the confectioners sugar gradually, beating until smooth. Frost cake. Store leftover cake covered in refrigerator. CREAMY DUTCH APPLE DESSERT 1/4 c. butter 1 1/2 c. graham cracker crumbs 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk) 1 c. (8 oz.) sour cream 1 (3 oz.) cream cheese 1/4 c. Realemon lemon juice 1 can Comstock apple pie filling 1/4 c. chopped walnuts 1/2 tsp. ground cinnamon Preheat oven to 350 degrees. In a 1 1/2 quart shallow baking dish (10 x 6 inch) melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. In medium bowl, mix together sweetened condensed milk, sour cream and lemon juice and cream cheese. Spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Sprinkle with walnuts that have been mixed with the cinnamon. Bake 25 to 30 minutes or until set. May be served warm or cold. Refrigerate leftovers. Variations: Omit cinnamon, substitute blueberry, cherry or peach pie filling for apple pie filling. Linda

Your holiday sounds fabulous. I've always wanted to eat tapas and drink sherry! Collioure is a place in the south west of France that is famous for its anchovies. There isn't A recipe - any seasonal veggies that you have will do - from lettuce, roquette, baby spinach.... tomatoes, peppers or not, tuna as well as anchovies or not, asparagus, some people even add melon..... it's the anchovies that make it "Collioure". Banyuls is close by and famous for vinegar so perhaps that would help with an authentic flavour. http://levinaigre.com Really good anchovies are needed. Also good, is toasted bread, rubbed with a garlic clove and topped with these anchovies as a nibble with your apéritif. There seem to be 2 "good" suppliers of preserved anchovies - http://www.anchoisdesclaux.com/epages/box9106.mobile/?ObjectPath=/Shops/box9106 and http://anchois-roque.fr

My oldest are about 5yrs now and growth rate is off after last years trees. I will definitely plant in more berries/seeds to see what happens especially since 2 crowns produced all greens last year from original purple passions purchase. I think I'm only one in urban neighborhood growing around here (lots of concrete patios and car parks since they dont like to mow grass and I see no one buys packs at HD, when you can find they're always old dried out bags of crowns in displays) so go figure on purple coming up green unless its natural progression.