Lots Of Seeds To Swap.

[ginger ninger]

I have lots of seeds to swap or send me a S.A.E. and I'll send your seed's straight back to you, I have:.

TOMATO'S:-
Shirley

MELON:-
Baby Yellow x 2 seeds
Tigger x 2 seeds
Ogan x 4 seeds

BRASSICA:-
P.S.B
Nine star perennial (broccoli)

RADISH:-
Vienna F1
Cherry Belle
Chinese (Mantanghong)

I would like/wish list:-

Broad bean:-
Red/Crimson flowering

Runner Bean:-
St George (New variety)

Aubergine:-
Orlando

P.M me if your interested, Thanks. xx

[Jillyreeves]

Fantastic list - will PM you.

BTW thank you for identify my mystery squash :-)

[ginger ninger]

Your more than welcome, I did a squash risoto with some of my onion squash, it was yum also made risoto cake's with what was left.

[kernowyon]

hi, have sent PM

[Jillyreeves]

Mmmmmmmm Squash Risotto, should delicious, fingers crossed mine grow a bit more and I might be asking you for the recipe :-)

[poly]

Great list, I'll send you a pm.

[ginger ninger]

Mmmmmmmm Squash Risotto, should delicious, fingers crossed mine grow a bit more and I might be asking you for the recipe :-)

Let me know if you want the recipe, I'm sure you'll love it, I do lots of variations with my own veg.

[Jeanied]

Hi Ginger - you gotta put the recipe up now! Can't wait - love risotto, have squash, willing to cook!

[ginger ninger]

Hi Ginger - you gotta put the recipe up now! Can't wait - love risotto, have squash, willing to cook!

OK, If you've made risotto before you'll know you make your stock, you might use it all, you might not, you might need more. This isn't out of any book, it's just how I make it, so here goes, you will need:-

1 Squash (I use an onion squash)
1 Onion ( I use red)
2 Clove's of garlic (finely chopped)
1 Chili (optional)
Olive oil
Herbs (I use rosemary, sage, thyme)(Finley chopped)
2 pints of Good Quality veg stock
Risotto rice (as much or as little as you like)

Peel & dice squash, place in roasting tin, sprinkle over herbs, half the chopped garlic, drizzle over some olive oil, mix together & roast in a medium hot oven until squash is cooked. I do this the night before.
Put your stock in a pan & heat, keep a low heat under the pan (never add cold stock to risotto)
In a large pan add some olive oil & heat, add risotto rice, chili,garlic, onion & just enough stock to cover rice, cook until stock has nearly been absorbed, repeat this until your rice is cooked, add your roasted squash & warm through season to taste, serve with crusty garlic bread, a nice cold glass or 2 of white wine & Friends.
ENJOY,
Hope it's easy enough to follow.

[Two_Sheds]

Let me know if you want the recipe

Hi Ginger - you gotta put the recipe up now!

you could add it to this thread: http://www.growfruitandveg.co.uk/gra...pies_3193.html

[Dianne1234567]

Got some spanish beans, can't remember true name, but I'll let you know as I can find out, and I would love some of your cannellini beans, if you still have some.

Will pm you.

Dianne

[enrich100]

Hi Ginger
I have sent you a PM

[ginger ninger]

Just bumping this again, I REALLY don't want to keep all these seeds...the are free to good home's !!! MUCH cheaper than shop bought....If I sound desperate, its because.......I AM

[Dianne1234567]

Have pm'd you.

[stella]

Great list have pm you
Stella