Here is the recipe for the Guaje patties: Guaje Fritters in Tomato Sauce -Tortitas de Guajes en Salsa de Jitomate The Sauce: 1 small slice white onion, roughly chopped 1 garlic clove, roughly chopped 1/4 teaspoon cumin seeds 1/4 cup (63ml) water 10 oz (285g) tomatoes, roughly chopped 1 Tablespoon vegetable oil 2-3 cups (500-750ml) water or chicken broth salt to taste The Fritters: 1 cup raw green guaje beans 1/4 medium small onion, finely chopped 2 1/2 oz (75g) queso anejo or Romano, finely grated 3 eggs, well beaten salt to taste vegetable oil for frying Blend together the onion, garlic and cumin with the water until smooth. Add the tomatoes a few at a time and blend until smooth. Heat the oil in a heavy pan, add the sauce and fry until reduced and seasoned - about 8 min. Add the water or chicken broth and salt and cook for 5 more minutes. Keep warm while you prepare the fritters. Put the guajes into a bowl, stir in the onion, cheese and eggs - salt only if necessary, depending on the strength of the cheese. Heat the oil in a skillet - it should be about 1/2 " deep - and fry large spoonfuls of the mixture over high heat until golden brown on both sides. Drain well. Add the fritters to the warm sauce and cook over low heat, turning them over once, until the guajes are cooked inside - about 30 min. For the Hoja santa, I tried a recipe for Tamales wrapped in Hoja santa leaves but found that their taste is too overpowering but I really enjoyed fish cooked in the leaves. Also Hoja santa is wonderful when added to a Mole Verde sauce. But I think my favourite use for them is in: Sopa de Ajo (Garlic Soup) Garlic Soup with Hoja Santa 2 Tsp oil 90g garlic (about 30 cloves) 1/4 cup water 3/4 cup breadcrumbs 6 cups chicken stock 3 bay leaves celery leaves, chopped 1 large Hoja Santa leaf cut into strips 2 eggs Masa for thickening Warm chicken stock, add bay leaves and celery leaves. Fry garlic cloves until golden, about 8 min. Transfer garlic to a blender, reserving the oil. Puree with the water and set aside. Brown the breadcrumbs in the oil. Add breadcrumbs and pureed garlic to the stock. Fry Hoja Santa for 30 seconds and add to the rest. Simmer for 30 min. Beat the eggs and pour in the stock, stirring constantly. Add diluted masa for thickening if needed. Rose-Marie

I have CA poppies and several others. Send me an email and I will let you know what I have. Also, Chaparral is the type of ecosystem, not sure what specific plant you were talking about, but I have several plants that grow in the Chaparral.

That's it! THANKS ltcollins1949! If anyone wants a copy of this, let me know; you can have for cost of postage/shipping and advice on how you want shipped. Obviously not a medicinal plant as I'd thought, from the research I've done, but used in certain food preparation plus attractive plant, period. Meantime, I'm going to take some of these to three little family-run Mexican food restaurants here and see if they'd like some. I am remembering that a garden helper a few years ago brought me some tamales, which she called "Guatamalan, not Mexican, tamales" and they were wrapped in a green leaf and steamed. Thank you for all your help, everyone. Ann

ok , yes, five seeds of anonna cherimoya have been found and are yours if you want them =) i cant vouch for them i got them in a trade recently, thinking i might push it and try anyway, but they are just out of my reach as far as climate. the funny edge of zone 8 almost tropical! so i dont have alot of tropical stuff, i do try to push it sometimes tho... i also have some extra pink flesh guava seeds, another one of the zone pushers i am trying. i would recommend trying to start some of the native mugwort i have...our california mugwort is one of the strongest medicinally a "dream herb". it is a bit tricky to start any artemesia but i have had some luck by surface sowing them. i have quite a lot as its a common native plant here....