Go to Johnnys Seeds web site and clic on the type of vegatable you want to grow then click on the growing information highlight the information copy and past it into a word processing program then move on to the next one and repete the process and soon you will have growing information on all of the vegatables you can grow. here's the one from lettuce. Remember to go alphabeticaly from a to z. www.johnnyseeds.com Growing Information: CULTURE: Lettuce is hardy and can be planted as early as the soil can be worked. It is a cool weather crop and makes its best growth at temperatures of 60-65°F (16-18°C). Careful variety selection is important for hot weather crops. Sow every 3 weeks for a continuous supply of fresh lettuce. THERMAL DORMANCY: Lettuce can be dormant at high temperatures. For best germination results sow at soil temperatures of 68°F (20°C) or lower. The priming process in pelleted lettuce seeds broadens the temperature range in which the seeds will germinate, overcoming some of a lot's thermal dormancy. TRANSPLANTING: Sow in flats, 4 seeds/in., or in 3/4' plug trays, barely covering seeds with fine vermiculite, 3-4 weeks before transplanting outdoors. Shade the flats on sunny, warm days if necessary to keep the soil surface cool, below 75°F (24°C), until germination. If sowing into flats, transplant 1-2' apart into flats, pots, or cell-type containers about 2 weeks later. Harden seedlings by reducing water and temperature for 2-3 days before planting outdoors. Properly hardened transplants can survive temperatures as low as 20°F (-6°C). Transplant iceberg lettuce 12' apart in rows 18' apart, other types 8-12' x 12-18' apart. DIRECT SEEDING: Seeds germinate even at low, 40°F (4°C), soil temperature, but poorly above 75-85°F (24-29°C) depending on the variety and seed lot. Cover seed lightly, about 1/8', and firm soil gently. Dry soil must be watered to ensure coolness and moisture, and for even germination. Thin young seedlings to one plant per spot. For salad mix: sow in a 2-4' wide band, about 60 seeds/ft. MT0 SEEDS: A variety name followed by MT0-10 indicates that the seeds offered for sale in sizes larger than a packet have been tested for the presence of lettuce mosaic virus and that no LMV was found in a sample of 10,000 seeds or less. MT0-30 indicates that no LMV was found in a sample of 30,000 seeds tested. NOTE: A disease-free test result does not guarantee a seedlot to be disease-free, only that in the sample tested, the pathogen targeted was not found. DAYS TO MATURITY: For full-size heads from direct seeding and growth in mild temperatures; subtract 10-14 days if transplanting. Note: maturity can be 3 or more weeks later in cool weather, and up to 1 week earlier in hot weather. AVG. DIRECT SEEDING RATE: For full-size heads (precision seeded): 5,300'/oz., 220'/1,000 seeds, 5.5 oz./acre at 3 seeds every 8' in rows 18' apart. For salad mix: 400'/oz., 16'/1,000 seeds, 6,400'/lb. At 60 seeds/ft. TRANSPLANTS: Avg. 20,000 plants/oz. SEED SPECS: SEEDS/OZ.: 20,000-30,000 (avg. 24,000). MINI: 0.5 gm. unless otherwise noted (avg. 400 seeds, sows about 17' at 24 seeds/ft., or makes 250 transplants). PACKET: 1 gm. unless otherwise noted (avg. 800 seeds, sows 34' or makes about 480 plants).

Dean, Nam prik pao is a Thai roasted chili sauce, which can be bought, but the flavor is nowhere what the homemade is like. Most versions have dried shrimp, tamarind, and sugar, making them sweet and sour, as well as distinctly Thai tasting, with the dried shrimp. I figure I can add these separately, if I want them in a dish, and the simplified version I make is usable with Chinese, and many other foods as well, since it is simply caramelized garlic, shallots, and hot peppers. A thermometer is essential, to prevent burning, as the temp. has to be brought close to, butnot up to, the burning point of the sugars in the foods, giving it the roasted/toasted flavor and aroma. NAM PRIK PAO 4 oz shallots; peeled 2 oz garlic; peeled 1-1 1/2 oz chile peppers; (see note) 1 cup(s) oil 1/4 cup(s) oil; optional 1 tsp salt; optional A. Place garlic in food processor and chop fine - 1/8" or less. Add shallots and pulse until chopped fine. Remove about 2/3 of the mix to an 8" saute pan, returning any large pieces that may be left behind. Add the whole chiles, if used, then the oil, and process until the chiles are finely chopped, about 2 min. (If using crushed peppers add directly to pan). Scrape into pan and add 1/4c oil + salt if using more as a condiment than an ingredient in Thai food. B. Mix well and place pan over medium heat. Cook, stirring often, until temp. reaches around 270º, then stir constantly and scrape pan bottom, until temp reaches 290º. Immediately scrape into a metal bowl and let cool. Note: Use the maximum oil and the salt to make a more liquidy, condiment type sauce. Omit the salt and use 1 c oil for a paste, for cooking with. For the peppers, use dried superthai (if growing at home), whole sanaam (cheapest from myspicer.com) or crushed 40k pakistan pepper from Penzey's Spices.

I did manage to kill a pot of Lemon Balm last year when the macrame that the pot was hanging from let loose and the pot plunged 12 feet to the concrete below. I guess you could say they never bounced back LOL!. On the other hand, I did have some in a window box, and when the summer was over and everything else in the windowbox was dead, I just assumed the lemon balm was too so I pushed it under a garden bench and forgot it. For months it was devoid of both direct sunlight and water, the soil was like styrofoam until the night of our first frost when I was looking for something to cover some other plants I ran across the lemon balm again. There it was, still green and trying it's best to grow. I quickly rescued it, brought it inside and repotted it into some fresh soil and one of my Stack-A-Pots and stuck it in the light-box (which usually dosen't see any action over the winter). It was happy as a clam in warm mud and did fine over the winter. Come spring it leafed out and bushed out so pretty I had to take it's picture. It's not looking too happy right now though, I just divided it last week into 3 larger containers LOL! Needless to say, Lemon Balm is the "Abrahams Tank" of the Garden. :D Best Wishes Amino-X

It is good but it is more strongly flavored than pink eye purple hulls, more like the stronger flavor of a crowder pea. They also make a very dark juice---dark brown. The flavor is excellent. I haven't eaten many of them on their own, though, because I had six southern pea varieties all producing at the same time for much of the summer, so when I picked them and shelled them, I generally left them all mixed together in a gorgeous array of colors and sizes. I do not think that any other cowpea I've ever grown (including Penny Rile and Red Ripper, which are very prolific as well) has been such a vigorous and prolific grower and producer as HRBDF. I suspect it would practically grow and produce in concrete. Nothing bothers them. They just outgrow any pest that nibbles on the leaves (grasshoppers and blister beetles have eaten a fair amount of the leaves, but the plants just put out seemingly two new leaves to replace every pest-devoured leaf) and they laugh at the heat and dry conditions. I do water them though. Next year I want to plant them in the back garden and let them climb the 8' tall fence. This year they were restricted to several feet of ground between their planting row and the adjacent trellis in what had been an onion bed. They crossed the ground, climbed to the top of the 5' trellis, cascaded back down to the ground and then started climbing again. If I left them in the ground until frost, they'd probably keep producing non-stop, but there's only so many cowpeas we can eat and the freezer is already pretty full. I suspect they'll self-sow and come back next year because the plant growth was so dense and crazy all summer that I'm sure I missed some peas that fell into the mulch and will overwinter and grow next year. I was worried that there would be too much of the Dixondale onion fertilizer left in the ground and that I might get all leaves and not many peas. That was not a problem at all. The HRBDF (from Baker Creek) is about as bulletproof of a plant as I've ever grown in my garden. I think they've earned their way onto my list of toughest plants, the one I describe in this way "it won't die and you can't kill it". I also grew Aunt Violet's Multicolored Lima Beans, which produces beans in many colors. I mixed them with Sieve when harvesting and cooking, so they also were an astonishing array of colors in one dish. I bet my family wonders why we can't be like everyone else and just have plain old purple hull peas (which are green as shellies, of course) or plain old green lima beans. lol. That's not how I roll. I'm all about diversity in the garden, and this year, even in the cooking pot and the dish. I choose my varieties for drought this year, since it seems inevitable that drought years follow El Nino years. Next year, drought and heat tolerance likely will be even more important as we move further away from El Nino, so HRBDF will be on the 2017 grow list for sure.