Hi Tony, Beautiful pics. I see your photo of Snowqueen nectarine. Can I safely assume you grew that fruit & did not buy it at the grocery? Seems like a silly question, but... most reports I've seen say that Snowqueen is one the most highly-rated nects for flavor, but is NOT cold hardy beyond Zone-7, which is why I have not attempted growing it on my vacation property in Zone-6b. Are you growing Snowqueen in the ground in Zone-5A Nebraska? Did it survive this past winter? If you are successfully fruiting Snowqueen in Zone-5A, then all bets are off! How old is the tree? From where did you obtain it? Was the fruit richly flavored? Thanks in advance for whatever information you can share. Cheers, -Matt

Connie, if your Lorraine Sunshine is only 2 years old, I'd wait another 2-3 years before you divide it, let it get established first. Well, by golly Toots... it looks like my Monarda didyma Marshall's Delight is up too! When I lived in Saskatoon I grew Beebalm like weeds and I can't tell you how many attempts have I tried to get a clump growing here in Wainwright since the year of 2000! You're right Shauna, it appears that my Japanese Painted Fern is poking thru....I just brushed some leaves back and lo and behold it's alive, it's alive....if this grow great, I'll pick up another 2 so its not so alone ;) Laurie, too bad about your other Hawkeye Belle. One thing I noticed today is that nothing is come up with the three plants of Verbascum bombyciferum Giant Silver Mullein that I bought last year....it still has the leaves from last year but nothing....Faith, if you still visit here at the FN forum, how's yours doing? Sharon

I finally got around to doing an inventory of who's poking their heads up. I'm thinking beginner's luck really applies to me (like Hykue already mentioned for her garden), since almost everything seems to be coming back. My garden is in Whitehorse, Yukon (Zone 1a). Here's what made it: Delphiniums - 'Summer Skies', Pacific Giant 'Guinevere', and assorted miscellaneous ones that were here when we moved in. Re-blooming Daylily (Hemerocallis 'Catherine Woodbury') Asiatic Pot Lily 'Mt. Duckling' Primula cortusoides - coming up like crazy and now its blooming, one of the earliest ones in the garden, came up at the same time as the Delphiniums Columbine - Aquilegia vulgaris plena 'Black Barlow' and A. flabellata 'Ministar' (Blue Angel Fan columbine) Dianthus deltoides 'Confetti White' (White Maiden pinks) and Dianthus gratianopolitanus 'Tiny Rubies (Cheddar pinks) Campanula cochlearifolia 'Bavaria Blue' (Bavaria Blue Fairy Thimble) - came up a bit later than everything else so I was worried about it but it looks like itÂs doing fine Rosy Pussytoes Cutleaf Anemone  another one thatÂs growing like crazy. Goat's Beard Sempervivum 'Emerald Express' Tanacetum coccineum Robinson's Mix (Single Painted Daisy) Subalpine Daisy Baby's Breath - a transplant from my mother-in-law's garden last year Speedwell - Veronica allioni unknown var.; Veronica RedFox; Veronica spicata 'Sightseeing Mix' (all are coming up like crazy) Aster alpinus 'Dunkle Schone' (Dark Beauty Alpine Aster), and Aster alpinus 'Pinkie' (Pink Alpine Aster) - the Dark Beauty has tons of growth, the Pinkie is slower but alive Double-flowering Almond - I really had doubts about how this one would do when I planted it last year but it's flowering! Icelandic poppy  just about to flower. Peonies 'Sword Dance', 'Sarah Bernhardt', and 'Sorbet' - I was worried about them but the ÂSarah Bernhardt is coming up like crazy and the others are alive, too. I had thought the Sword Dance was dead last year so stuck it in the ground in a patch in the middle of nowhere, pretty much ignored it, and now itÂs coming back. IÂm amazed. Common Bleeding Heart  survived but I planted it in what turned out to be a poor spot last year so IÂll move it as soon as I can this year. Alchemilla mollis (Lady's Mantle) - planted it in a very bad spot two years ago and I'm amazed it's still hanging in there. I'm going to move the poor thing this year. Potentilla nepalensis (Cinquefoil ÂMiss WillmottÂ)  another one that I planted in a really bad spot two years ago and it survived. IÂd actually forgotten it was even there and so wasnÂt watering it or anything but then went to dig up a spot for azaleas and found it! So IÂve moved it to my new shade bed while apologizing to it profusely. Hosta undulata ÂMediovariegata' is slowly coming up; still no sign of Hosta fortunei Âaureomarginata Lily of the Valley (Convallaria majalis ÂRoseaÂ) Lilacs  two unknown varieties that were here when we moved in Chives - these were here from the previous owners. I accidentally weeded a bunch out when we first moved in and then discovered more the other day. A few other odds and ends  raspberries that we transplanted from my mother-in-lawÂs garden last year, rhubarb that was here when we moved in, two Ashleaf Spirea that appeared out of nowhere, tons of JacobÂs Ladder and Yarrow and Oxeye Daisies, and a mixture of wild and domestic strawberries that are all in bloom now. The casualties (what doesnÂt appear to have survived or are iffy): Dwarf Arctic Iris (Iris setosa var. arctica)  two donÂt have anything but I just noticed that one has a couple of green shoots Phlox divaricata ssp laphamii ÂChattahoochee Johnny Jump-ups  maybe these will come later since they did fine last year Blue Marguerite (Felicia amelloides) Nepeta faassenii ÂDropmore Siberian Bugloss (Brunnera macrophylla ÂJack FrostÂ)  I think IÂll try this again but somewhere else in my yard. Hollyhocks (Alcea rosea ÂDouble MixedÂ)  not surprised these didnÂt make it, I didnÂt really expect them to but thought IÂd give them a try False Spirea (Astilbe taqueti ÂSuperbaÂ)  another one that I planted before I knew what I was doing and that probably would have done fine if IÂd put it in a better spot. Poor thing. IÂve got some other Astilbes in a different spot this year.

Lisa, if your fruit was hard like that and not juicy and really ripe it will be more firm jam or jelly. The greener the fruit the more natural pectin it has and will be a more firm product. This is why we teach people to use a mix of really ripe and some a bit more green in a batch of jam. This seems to be important with strawberry jam more so than some other types, in my experience. I just want to encourage you to not give up !!! You will be able to do this. It sounds as though the peaches were not ripe and juicy enough to get the liquid you needed. You do add the sugar all at once when using the powd. pectin. Normally it will dissolve and mix in with the liquid part in the pan, but since you didn't have the right amount of juice it just started burning. It does depend upon how ripe the fruit is how thick or thin the jam will be. Using fresh, tree picked fruit is ideal, but I do agree, that frozen may be better than what you used. Well, you are way to far away for me to help in person, or I would try to do more to help. Can you find a friend or someone who could help you through this in person ? If you try to cut down on sugar in a recipe with pectin it will not gel. You need to use the recipe for each type and brand of pectin. I prefer the powd. pectin. If you want a low or no sugar jam, learn to use Pomona's Universal pectin. It will gel water. Really it takes no sugar at all to gel. It is different to work with and may take a time or so to get comfortable with it. I am diabetic and use it for my jams for myself. My husband likes it when I make his with SureJel and use the sugar. So, I make both kinds here. You have learned to not double recipes, however, with Pomonas you can double and triple. You normally have to mail order the pectin from them. They sell in bulk, too. Not just boxes, but they have boxes, too. They even have a helpline you can call. The nicest folks there !! You can even create your own recipes with the stuff. They include recipes and instructions. Check out the link below to help you. You can click and see the recipes, too. http://www.pomonapectin.com/ You will not get crystal clear jelly with it, but you want jam, anyway. Doesn't matter to me if it is clear or not, even with jelly. I am not entering it in the fair, it is to eat. Each type of homemade jellied product have a different description. I am also sending you the link to all kinds of good info. Types of Jellied Products Jelly, jam, preserves, conserves and marmalades are fruit products that are jellied or thickened. Most are preserved by sugar. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the proportions of different ingredients in the mixture and the method of cooking. Jellies are usually made by cooking fruit juice with sugar. (Some are made without cooking using special uncooked jelly recipes.) A good product is clear and firm enough to hold its shape when turned out of the container, but quivers when the container is moved. When cut, it should be tender yet retain the angle of the cut. Jelly should have a flavorful, fresh, fruity taste. Jams are thick, sweet spreads made by cooking crushed or chopped fruits with sugar. Jams tend to hold their shape but are generally less firm than jelly. (Recipes are also available for uncooked jams.) Preserves are small, whole fruit or uniform size pieces in a clear, slightly gelled syrup. The fruit should be tender and plump. Conserves are jam-like products that may be made with a combination of fruits. They also contain nuts, raisins or coconut. Marmalades are soft fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly. They often contain citrus fruit. Other fruit products that are preserved by sugar but not jellied include butters, honeys and syrups. Fruit butters are sweet spreads made by cooking fruit pulp with sugar to a thick consistency. Spices are often added. Honeys and syrups are made by cooking fruit juice or pulp with sugar to the consistency of honey or syrup. -------------------------------------------------------------------------------- This document was adapted from "So Easy to Preserve", 5th ed. 2006. Here is a link that might be useful: Univ. of Georgia on jams, jellies, etc.