Diane, do you have trouble transplanting? I hear they don't like it, so have been hesitant about trying them again from seed. I sowed some last year in a couple of paper pots but they didn't grow or bloom well in subsequent container pots. Do you keep them in full sun? I started them last year in mid April because of the transplant concern, and worries that they would be too big by late May.

Personally, I like succulents in hanging baskets because they are fairly worry free. Some of the sedums look great as well as Semperviviums and Echeverias. Graptoveria is nice too, and Epiphyllums are a favorite although they do need some winter protection under an eave or something else. I also have a hardy orchid in a hanging basket, Dendrobium kingianum, that survived the freeze 2 winters ago admirably under an eave. Begonias, the big tuberous kind, are winter deciduous and the fibrous kind may not make it through winter. Impatiens will not make it either unless the winter is extremely mild and they have protection. wanda

What you want are things that are trailing, not things that are climbing. Things like you've listed, other than the nasturtiums, will climb UP, not DOWN.

Mmmm...when it comes to veggies, I often think Indian: Rasedar (vegetables in cumin scented tomato gravy) 2 T ghee or vegetable oil 1 t cumin seeds 1 T peeled and finely chopped fresh ginger 1 T ground coriander 1 1/2 t ground cumin 3/4 t ground tumeric 1/2 t cayenne pepper 1 c (5 oz) peeled, chopped boiling potatoes 2 tomatoes, pureed 2 c chopped mixed veggies 2 c water or chicken stock 1 1/2 t salt, or to taste 1/4 c chopped fresh cilantro Over a medium high heat, saute the cumin seeds until they turn dark brown (about 15 seconds). Stir in the ginger, ground coriander, ground cumin, turmeric and cayenne. Stir for a few seconds and then add potatoes, tomatoes, vegetables, water or stock and salt. Bring to a boil over a high heat, reduce to low, cover and cook until the vegetables are quite soft, about 15 minutes. With the back of a spoon, crush some of the vegetables to thicken the sauce. Correct for seasonings, and serve sprinkled with cilantro...if you loathe cilantro, some parsley or mint would be nice...maybe fresh dill) (For your purposes, I would use a mixture of cauliflower, broccoli, yams and peppers for this dish) Punjabi Cabbage 1/2 onion, roughly chopped 1 garlic clove, roughly chopped 1 inch piece of ginger, peeled and roughly chopped 1 or 2 green chili (such as serrano), seeded chopped (optional) 4 T ghee or veg oil 1 t cumin seeds 1 t ground tumeric 1 lb green cabbage, finely shredded 1 t salt 1/2 t black pepper 2 t ground cumin 1 t ground coriander 1/4 t chili powder 1 T butter Put the onion, garlic, ginger and chilies in a food processor and chop until finely chopped but not a paste. Heat the ghee or oil over low heat and fry the onion mixture until it softens. Add the cumin seeds and turmeric to the pan and stir for one minute. Mix in the cabbage, and mix well. Add salt, pepper, ground cumin, coriander and chili powder. Stir to coat the cabbage, then cook for 10 minutes, partially covered, stirring occasionally until the cabbage is soft. If the cabbage starts sticking to the pan you can add a tablespoon or so of water. Stir in the butter and add salt to taste. Radish Salad 1 1/2 c small radishes, quartered 1 T oil 1/4 t cumin seeds 1/4 t mustard seeds (preferably brown, but yellow is fine) pinch of asafoetida (you can sub a pinch of garlic powder) 1/4 t ground turmeric 1/4 t salt 1 T lemon juice 2/3 c roasted peanuts, coarsely chopped Heat oil over medium heat. Add cumin and mustard seeds, cover and shake the saucepan until the seeds start to pop. Add the asafoetida, turmeric and salt to the pan and remove from heat. Add lemon juice and allow to cool. Just before serving, arrange the radishes and peanuts in a bowl, pour the dressing over and mix thoroughly. Radish Leaf Soup If your radish leaves are fresh, I would start with a cream of radish leaf soup. I don't really have a recipe as I just make it, but... Chop a smallish onion, a stick of celery and a large peeled potato, diced small in butter over a medium heat until the veggies soften and are just starting to turn golden. Add 4 c of chicken or vegetable stock, bring to a boil and reduce to a fast simmer. While the vegetables are simmering, sort your leaves, discarding any that are yellowed. Wash them very well and chop coarsely. If you don't have at least 2 cups of packed leaves, augment them with some frozen spinach or other green. You didn't say whether your carrots had greens, those would be ideal. When the veggies are soft, add the greens and cook until softened, but still bright green. Puree the mixture in a blender or with a stick blender and add a cup or two (to taste) of half and half or if you're feeling really decadent, heavy cream. Season with white pepper and salt to taste. This will not make a really thick soup, relying as it does on the potato and pureed veggies for thickening so if you really prefer cream soups to be thick, you can thicken it with roux at the stage just before you add the greens...you don't want to cook the greens too long and lose that fresh flavor. Pomegranate Raita 2 c good quality, plain yogurt (preferably NOT low fat) 1 or 2 pomegranates...depending on size. (You should have about 3/4 c seeds to mix in, a couple of tablespoons for garnish, and a couple more tablespoons to make a bit of juice.) 1/2 c thinly sliced green onions (or more or less, depending on your taste for onions) 1 t salt 1 t sugar Mix the pomegranate seeds, onions, salt and sugar with the yogurt, reserving the ones for garnish and juice. Squeeze the ones you reserved for juice carefully and add the juice to the raita (mostly to give it a nice, pink color). Sprinkle the reserved seeds on top. I often add julienne mint or cilantro to this raita, occasionally toasted cumin/mustard seeds. Some people add chilis to their raita, but I generally want it as a cooling agent when I serve spicy hot curries or dals so I leave that out. This raita will go well served on the side of your vegetables in the tomato gravy, especially if you make it spicy. By the way, in case you don't already know this...the easy way to take apart your pomegranates is in a large bowl of water. Under water, cut out the blossom end. Then using your thumbs in the hole, pull the fruit apart and start to break up the sections and push the seeds out. The good seeds will sink, and the membrane and pith float. Easier to separate them that way, and not as messy! How about some Carrot Halva for dessert? 2 lbs carrots, coarsely grated 4 c milk 1/3 c ghee or veg oil 1 c sugar 2/3 c raisins (I like dried cranberries for this) 1 t cardamom seeds, finely ground 1/2 c slivered almonds ground cardamom Simmer the carrots in the milk until the carrots are tender and the milk evaporates. This must be done slowly or the mixture will burn. Add the ghee or oil and cook until the carrots start to brown. Add sugar and cook until the mixture is thick and dry. Add raisins, cardamom and almonds. Serve hot in small bowls, with whipped cream or ice cream and sprinkle with ground cardamom. There, all you need is basmati rice on the side. I would probably add a simple dish of dal as well, since I have a hard time eating Indian food without it. Did I miss anything?