Ditto what Chills said. Check back in mid-September. It looks like I'm going to have a really good crop on my 3 larger maturing trees this year, but of course I also have a bold deer that stares at me and eats when I'm 25 feet from it and about a million squirrels this year. Deer love paw paws. Bunnies do too, but can't climb trees! But yes, I would be willing to send you whatever I could put into a USPS flat rate priority mail box if you'd reimburse my postage. Plus I have a killer recipe for Paw Paw Blondies that I adapted from Martha Stewart's butterscoth blondies recipe that I would share. OK, I know this is a hard one, but pawpaws have the texture of ripe mango. The flavor is sort of like banana, sort of a tiny hint of a pineappleish quality. Well, yeah, I guess you just have to taste them for yourself! They are like some other foods (olives, anchovies, certain cheeses) in that they are an acquired taste. The first time I tried one, and I was very excited by the way because it was my first ripe fruit off my first tree, I thought "disgusting." But as I tried them more I came to love them. One final note -- the skin and a layer of green cells just under it have sort of a medicinal flavor, sort of reminds me of original flavor of Listerine. It can be very weak or kind of overwhelming, depending upon the individual fruit. If you remove all of this with a paring knife before you eat the fruit it will be a lot better.

I am so sorry! Bonnie is going to beat me! haha! I am so stuck in the tomato gutter! Please pull me out! haha! I got this great box from Bonnie the other day! I got this really awesome book, "Gifts from my Garden" filled with reflections, thoughts, sayings, etc. I love it! Got a bunch of candies! Yummy! Got these seeds Hendersons Black Valentine Bean got her this too! Calai Garbanzo Bean ( cant wait to try this one!) Orange Fleshed Purple Smudge (just when I thought I had enough with tomatoes, she found one that I really really wanted! yes, I have problems!) Sunset Lettuce, great minds think a like! Red Perilla heard good things! Chinese Red Noodle Bean, never tried it! Corno di Toro Rosso! Really wanted to try this! Patio Red Marconi I can plant these instead of flowers in my pots on my porch! Alma Paprika Pepper , never tried it! Red Sails Lettuce, always wanted to try this one! Red Basil, I LOVE basil! Red Amaranth! Gonna try this too! Thanks so much for a great loot! Sorry for posting so late! Christy

Gorgeous! Sooz, that is gorgeous. I love the way it looks. Last night, I went tropical. We had virgin Hawaiian lava flows with some steamed white rice and Jamaican Jerk chicken. I like the recipe, but I think I would follow the notes given at the bottom of the recipe, and double the dry seasoning. But it was good. Title: Jamaican Jerk Chicken Categories: Chicken, Jamaican, Barbecue Yield: 4 servings 1 tb Ground allspice 1 tb Dried thyme 1 1/2 ts Cayenne pepper 1 1/2 ts Ground sage 3/4 ts Ground nutmeg 3/4 ts Ground cinnamon 1 1/2 ts Freshly ground black pepper 2 tb Garlic powder 1 tb Sugar 2 tb Salt 1/4 c Olive oil 1/4 c Soy sauce 1/2 c Orange juice Juice of 1 lime 3/4 c White vinegar 1 Scotch bonnet pepper, seeded and finely chopped 1 c Chopped white onion 3 Green onions, finelychopped 4 Chicken breasts (6 to 8 oz-each), trimmed of fat In a large bowl, combine the allspice, thyme, cayenne pep- per, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. Makes 4 servings. From: Stephen Ceideburg Shared By: Leti Labell This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices. âÂÂJERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first the carcass was 'jerked' with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture. The results were superb. The meat was not only wonderfully spices, but moist and tender.â (Note: Sugar Reef is a restaurant in Manhattan) Here is a link that might be useful: from recipe source

Jasdip, I've seen recipes for pork roast with cranberry sauce cooked (I think in a crockpot). After the roast cooks, you thicken the sauce with corn starch. I haven't made it, but it sounds good. Have you tried the Ocean Spray website? They may have recipes there. I love cranberry sauce! Haven't tried this, but anything with Ritz crackers is great in my book. TOFFEE BITES (Kitchen Trials) 1 box Ritz crackers (225g) 1 bag Werther's Original Hard Candy (180g) 1 can sweetened condensed milk Preheat your oven to 350F with a rack in the middle position. Line a rimmed baking sheet with a mat or parchment paper.Unwrap the caramels, place in a zip lock bag, and use a rolling pin to break into small pieces. Do the same to break the crackers into small pieces. Put the broken crackers, caramels, and condensed milk into a medium bowl and mix well with a fork.Dump the mixture on the the prepared baking sheet, and use a spatula to spread out to an even, 1/2" thickness. Bake for 15 minutes. While the bites are baking lay a sheet of parchment paper on your counter. Dump the cooked mixture onto the parchment, and as it cools use two spoons to break it up into bite size pieces. Let cool completely before eating.