I'll kick this one down so it doesn't just sit here. Dax

I received my seeds from Dean today. He wrote up beautiful descriptions of all the seeds. I'm having a great trip around the world. He also sent me some great recipes. Here's the recipes: Bavarian Potato Salad (German) Suya Kabobs (Nigerian) Iranian Chicken in Tomato Sauce Pepino Aqua Fresca (Mexico) - a refreshing summer drink made with cucumbers. It's 93 degrees today - the hottest day of the year. This sounds good! Pina Aqua Fresca (Mexico) - MMMmmmmm Pineapple drink! Chimichurri Sauce (Argentina) I haven't eaten dinner yet. I can't tell you how good all of these sound! Now for the seeds: Asparagus Beans (China) Blue coco Beans (France) Armenian Cucumbers (Armenia) Super Zagross Middle Eastern Cucumber (Iranian) Cyclanthera Pedata - Lady's Slippers (Andes) Cham-ae Melon (Korea) Alma Paprika (Hungary) Feher Ozon Paprika (Hungary) Cyklon Pepper (Polish) Chile de Arbol Pepper(Mexico) Munchener Bier Radish (Germany) Purple Plum Radish (France) Brandywine Sudduth Tomato(USA) Wapsipinicon Peach Tomato(USA) Italian Market Wonder Tomato (Italy) Whew! Well, I'm tired from the trip. Thanks so much, Dean!

Sharon, I did use the recipe and method in Charcuterie. I found that the last step, which is steaming the pastrami for a couple of hours, really helps cut the saltiness, the first batch I sliced and froze, and didn't steam. It was far too salty. David, Elery has a MasterBuilt electric smoker. It's in my garage, so he uses it year round. My garage is not heated, and the electronic display doesn't like it when it's under 35F or so, so we have to remove it, take it inside and warm it up, then put it back on. Thankfully, it's easy to do. We smoked the pastrami over cherry wood, the last one we did with apple. Why did we choose those types? Because I pruned the apple and cherry trees last spring and that's what we had. I think Jessica was referring to the deli because of my reference to pastrami... Annie

Here you go, Jo. This is a delicious pasta dish! GREEK-STYLE PASTA WITH SHRIMP 1/4 cup olive oil 4 teaspoons minced garlic 1 pound uncooked medium shrimp, peeled, deveined 1 1/2 cups drained canned artichoke hearts, chopped 1 1/2 cups crumbled feta cheese 1/2 cup chopped seeded tomatoes 3 tablespoons fresh lemon juice 3 tablespoons chopped fresh parsley 2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried 12 ounces angel hair pasta or linguine Heat oil in a large skillet over medium high heat. Add garlic and saut30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve. Serves 4. Bon Appétit June 1995 My notes: This is also good with chicken in place of the shrimp. Add cheese last and do not cook longer than instructions. Here is another that is quick and easy that they might like. Kung Pao Chicken Adapted from a recipe found in Cooking Light 1 tablespoon vegetable oil, divided 4 cups broccoli florets 1 red pepper, cut in strips 2 tablespoons water 1/2 teaspoon crushed red pepper 1 pound skinless, boneless chicken breasts, cut into 1/4\-inch strips 1/2 cup fat\-free, less\-sodium chicken broth 1 T ground ginger (or shredded fresh ginger) 2 tablespoons hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons cornstarch 4 garlic cloves, minced 2 tablespoons coarsely chopped salted peanuts Preparation Heat 1 teaspoon oil in a large nonstick skillet over medium\-high heat. Add broccoli to pan; sauté 1 minute, add pepper strips and water. Cover; cook 2 minutes or until broccoli is crisp\-tender. Remove vegetables from pan; keep warm. Heat remaining 2 teaspoons oil in pan; add crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently. Combine broth and next 6 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts, serve over rice. Yield: 4 servings My notes: Really easy and on the table in 30 minutes! Not super spicy. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And if they would prefer a super easy Italian\-type entree...... Turkey Marsala 1lb turkey breast 2T butter 3T flour 2tsp instant chicken boullion 1/4tsp garlic powder 1c water 1/2c dry Marsala wine 1c sliced fresh mushrooms Melt butter in skillet over medium heat. Brown the turkey, turning once. Place turkey on serving platter, cover to keep warm. Combine flour, boullion and garlic powder in bowl. Gradually stir in water and wine. Add to skillet and cook over medium heat 5 minutes, stirring constantly until thickened. Add mushrooms and heat one minute more. Pour half of sauce over turkey, pass remaining sauce. 4 servings. Linda