I use a 2-1-1 mix of Sphagnum peat moss/perlite/coarse sand. I get the sand from a builders supply. I don't worry about PH either. I used a T8 P&A and a T5 for lights above my gas stove where the pilots kept the trays at 75-80F. I got 90-95% germination on all saved and most bought seeds this year.

CMK, that is interesting about eggplant liking pots. I started planting a salad garden in pots and window boxes on my back deck a few years ago. I didn't really think about eggplant though. I'll have to try it this year. I find that leaf lettuce does very well in window boxes. I also grow baby cukes in pots and let them trail down the deck railings. I've also done peppers and tomatoes in pots. I mix in a few small pots of nicotiana (not near the tomatoes...does that really cause problems?? i've heard they should not be combined) so the hummingbirds come to feed. Woodyoak, how deep are the windowboxes you use to grow carrots? And which carrots do you choose to grow in them? I've been seeing more pictures of large pots in amongst plants in the garden and I think I may try to experiment more with that. Does anyone have pictures of pots fully incorporated into their perennial/shrub borders as a focal point? Also, does everyone in wintry climates bring their pots inside in the winter? Has anyone found a type of pot that does not crack with the freeze/thaw cycles of winter?

Must be nice. My soil is like a mix of gravel fading into brick clay, pH around 5.5.

Here ya go! Cheesy Potatoes (I wrote hashbrowns, they use tator tots!) 1 2LB bag Tator Tots 1 can Cream of Chicken soup 8 oz. sour cream Chopped onion, I use about 1/2 cup 2 cups Grated Cheddar cheese (or more if you like) Spray 13 x9 dish with Pam. Mix soup, onion and sour cream in a BIG pan. Add frozen tator tots and 3/4 of cheese to mixture. Stir to mix well. (that's why the BIG pan) Put in casserole, add remaining cheese to top. Cover with foil and bake for 45 minutes at 350. Uncover and bake additional 15 minutes. (I usually double this for gatherings and put in a 10x14 dish-our crouds likes to eat!!) *************************************************** Veggie Pizza 2 pkgs. refridgerated crescent rolls 2 8oz. pkgs cream cheese, room temperature 1 cup miracle whip 1 tsp. onion powder 1 tsp. dill weed (this is the secret ingredient!) 1 pkg. Hidden valley dry ranch dressing mix 1 pkg. very fine shredded cheddar cheese (about 2 cups) Fresh veggies of your choice, chopped into small pieces (I use broccoli florets, cauliflower, and black olives) Open the rolls, and unroll them on a full sized cookie sheet, pinching the dough at the perforations to seal them, to make one solid piece of dough that cover the entire cookie sheet, pat it and shove it around until it's all about the same thickness. Bake at pkg temperature for 9 to 11 minutes (just until lightly browned). Cool the crust completely. Mix the cream cheese, miracle whip and spices and spread onto the cooled crust with a rubber spatula. Add your chopped veggies on top, and with your hands, lightly press the veggies down into the cream cheese mixture. Sprinkle with the shredded cheese. Refridgerate until cream cheese is firm, then cut into 1 1/2" or 2" squares. ********************************************************* Cream Puff Dessert Crust: 1 cup water 1 stick margarine 1 cup flour 4 eggs Mix water and margarine in a pan and bring to boil. Add flour all at once and mix until ball forms.(this takes some muscle and a good strong big spoon!) Remove from heat. Cool slightly. Add 1 EGG AT A TIME, mixing each one thoroughly. Spread in a greased 13 x 9 or 10 x 14 casserole. Bake at 450 for 15 minutes..then lower temperature to 350 and continue to bake for 25 minutes. (the batter puffs up and comes up the side of the dish) Filling: 1 8oz. pkg cream cheese-softened 3 1/2 cups milk 2 3oz. pkgs vanilla pudding (or CHOCOLATE!!YUM) Topping: 8oz. cool whip To cream cheese, add milk then instant pudding. Beat for 2 minutes. Pour over crust. Put in fridge for 15 minutes to set up, then take it out, and frost it with the cool whip. Refridgerate until chilled. Boy, am I hungry now!! I've copied the recipes from this thread, and can't wait to make them! Thanks everyone for sharing! Woodsy