Controlling thrip infestation: Several naturally occurring enemies feed on thrips. To avoid killing these beneficial insects, which naturally reduce thrips populations, insecticides should be avoided. High nitrate levels invite thrips. One should always be cautious about over fertilizing crops during the growing season. Also, the choice of cover crops can affect the amount of overwintering thrips. Oats rather than wheat or rye is a better choice for cover crop in order to control thrips. Natural occuring fungal diseases can devastate thrip populations. This is another reason that the use of insecticides would be counter productive. Natural occuring mechanisms are always a better means in the long run. Also, a lack of soil calcium may invite thrip populations. Mark a date on your calendar, and, have your soil tested yearly. "Farmscaping to Enhance Biological Control" is very good a publication worth reading. A large greenhouse grower in The Netherlands found that garlic plants are an effective way to repel thrips. He uses garlic planted in the greenhouse. As owners of a small family farm, we are always mindful that we must be good stewards of this land that provides us with a bountiful crop each season. This is the least we can do in return for the opportunity and wonderful life we have been afforded living on the farm. Trish

My list: 1. Asperula Blue 2. Balsam white 3. Brachyscome 'Little Missy' 4. Browallia 5. Campanula longistyla Isabella Blue 6. Cerinthe - any blue 7. Ceratotheca triloba alba 8. Dicentra exima (white) 9. Elschscholzia california 'Wrinkled Rose' Globularia any low blue Linaria triornithophora âÂÂRoseaâ Lobelia any cascading blue annual or perennial blue like L x gerardia (spelling?) Nasturtiums - any by color (no mixes) prefer trailing/climbing, pale/white Nierembergia blue Pelargonium (Scented Geranium) - any Pennisetum glaucum 'Purple majesty' (Ornamental millet) Penstemon speciosus Plectranthus - any, especially aromatic (already have argentatus & barbatus) Plectranthus amboinicus (Cuban Oregan) Plumbago white Salvia canescens var. daghestanica Salvia chamaedryoides - would love silver leaved form Salvia coccinea white Salvia cyanescens - white, as well as blue Salvia patens 'Patio White'; as well as 'Patio Blue' Salvia rubescens - has silvery leaves/ red-orange flowers Stachys albotomentosa Stachys citrina Thyme - any Torenia Deep Blue This post was edited by primrose1x3 on Sat, Nov 30, 13 at 18:16

Oh my goodness girl, are you crazy? I was only the hostess, not your swap partner. WHAT A BOX!!!!!!!!!!!! Boy oh boy, did you jam pack this box and spoil me rotten! I received gold candy coins; an assortment of cocoa mixes; jelly belly Christmas mix; chocolate nut fudge; some mini candy canes and a Christmas pencil. There was also a package of pet greens - wheat seed and a dearly depotted (for the serial plant killer), this is too cool, I have never seen anything like this at all. Okay, this should have been enough, but theres more. A wall calendar; a set of Christmas tile coasters in a holder (these are excellent); a snowman candle and the cutest little bear that counts off the days until Christmas (there are 370 days until Christmas -- ARE YOU READY LOL); and the neatest candy stirrers another something I have never seen before; a magnetic santa notepad; two heresy chocolate bars and a set of candy cane lip gloss (which will feed my chapstick addiction). A wonderful keychain with a beautiful biblical verse on the reverse; a little mini game called "lot to love" (and its NOT a weight thang!); a charm bracelet; an issue of birds and blooms magazine; and the most magnificient smelling mason jar candle in the honeysuckle scent. I love it, its burning now - its smell is just so excellent. Im sitting upstairs and its lit sitting on the dining room table and the scent is just permeating the house. Honeysuckle takes me back to my youth and when I opened the jar, I had some fond, fond memories! I also appreciate the mini swiss army type knife that can go on a keychain. I had something very similar to this that broke off maybe not even a month ago and Im lost without it. This is GREAT!!!!! Wow Susann, you outdid yourself. The rules were "a little token to the host". You really put that over the top. This certainly qualifies as a swap box. I must say each and every one of my bloomin friends has been so kind, generous and giving to me as hostess. I feel so blessed and thank God for each of you. I enjoy our conversations and friendships, whether it is online, through mail or by telephone; and I certainly enjoy getting to know each and everyone of you a little more each and every day. You are all very special ladies, with such loving personalities and traits that rank very high in my book, with hearts of gold and green thumbs. It has certainly been my pleasure hosting this months swap but more so for the love, support and friendship you bring to this group. Ive been spoiled rotten by all the wonderful hostess goodies that I have already enjoyed or will enjoy soon or will treasure for a long time to come. Since everyone has received their swap box from their respective partner, THIS SWAP IS OFFICIAL CLOSED. Onward to fruitier things.take it away klick!!!!!!!!!!!!!! with gratitude, maryanne

There was a joint fox hunt this morning with guests from several other hunts from various places on the east coast, including one couple that had come from New Jersey. After the hunt we hosted a tailgate brunch. Since the weather was predicted to be cold and wet, I decided to make a squash soup, to use up some of the Long Island Cheese Squashes shown above. Since some of the members are vegan, I decided to (mostly) follow gardengrlz's Thai Coconut Curry Squash Soup recipe from above. The soup was a great success! Thanks GardenGrlz! My as-made version of the soup was: Thai Curry and Coconut Cheese Squash Soup Recipe source: GardenGrlz 1 large Long Island Cheese Squash (like 20 lbs large) 1 Tbsp Olive Oil 2 tsp red curry powder 1 large sweet onion (chopped) 1 large red onion (chopped) 2 red jalapeno peppers (chopped fine) 1 Tbsp ground ginger paste 1 1/2 teaspoons Thai red curry paste 4 cups water 2 Tbsp Better than Bouillon Vegetable base 1/2 tsp salt ground black pepper ground white pepper 2 cans unsweetened coconut milk Cut squash into wedges, scoop out seeds and cut off tough outer shell. Cut into 1" cubes. Place in large baking pan, lightly coat with olive oil, and curry powder, and bake in a convection oven at 400 deg F for 45 min to 1 hour In large stock pot, saute onions and jalapenos in little olive oil until tender. Add ginger paste and continue to stir and cook for another minute or two. Add cooked squash, coconut milk, red curry paste, vegetable base and water. Puree carefully in pot with an immersion blender, and bring to a simmer. Simmer soup for about 15-20 minutes. Add salt, black pepper and white pepper to taste. The amount made nearly filled a 6 quart crock pot.