How can "Gardeners" be impatient? Isn't it awesome just to get a super deal for an item in this economy? Why get frustrated at waiting for a manager to get you a killer price on a plant or any discounted item... I mean, really? Why allow a few extra minutes of wait time ruin finding a great plant deal? I don't understand that stance... It is not logical to me, a gardener, to be impatient about ANYTHING. Life is to short as it is and when it comes to saving a few bucks... I have all the time in the world!

I love bargains! I have 3 Lowe's within driving distance for me and I try to visit all three because they don't have the exact same plants at every store. One of the managers told me a few years ago that about 80% of their stuff is an automatic shipment and he could select the rest so it might depend on what kind of plants the manager is interested in or what they think will sell well in your area. That might explain why some have natives and others don't. I can't remember seeing any at ours that were labeled native.

Here is the recipe for the SF bread I showed on the other post. You should have a digital scale and thermometer to get accurate weights and finished temp on bread. Note that there are ox as well as grams given for each item. You need to have your wild yeast already going well before you do this recipe . Then you make the starter and cont. with the dough. PLease ask any quesitons. c ( the yeast at the end of the recipe is opt. I did not need it. The starter is plenty of leavening. ) Sourdough Starter (SF Sourdough Bread) ### (### ounces) (### grams) xxx ### Golf ball size 3 oz. 85g "mother"starter (the "mother" starter can be cold from the refrigerator or at room temperature) 9 oz 255g Unbleached bread flour . 6 oz. 170g Water (room temperature 18 oz. Total 1. Put all the ingredients in a mixing bowl with the paddle attachment (or mix by hand). Mix on slow speed for one minute and then increase to medium for about 30 seconds. The dough (which we will call "starter" from this point on) should feel like regular French bread dough, tacky or slightly sticky. Adjust flour or water, if needed. 2. Transfer the starter to a lightly floured work surface and hand knead for about 30 seconds. Place it in a lightly oiled bowl or container, cover the bowl (not the starter) with plastic wrap or a lid, and leave at room temperature for 4 to 6 hours, or until the starter increases in size by about 1 1/2 times. If you plan to use the starter on the same day, allow another hour of fermentation so that it nearly doubles in size. Otherwise, put the starter in the refrigerator. It will be good for up to four days. SF Sourdough Bread ### (### ounces) (### grams) xxx ### Use all 18 (1# 2 oz.) 510g Wild yeast starter (see below for instructions) 4 cups 20 oz. (1# 4 oz.) 567g Unbleached bread flour 2 teaspoons table salt; OR 2 1/2 teaspoons Mortons Kosher salt or 0.75 oz. 14g Salt 1 cup plus 5 ounces 13oz 369g Water (lukewarm) 2 1/4 teaspoons 0.25 oz 7g Instant yeast (optional) . 51.75 oz. (3# 3 oz.) Total 1. Build and ripen your starter according to the instructions above, at least one day and not more than three days prior to making this final dough. 2. Transfer the ripened starter to a lightly floured work surface and cut it up into about 10 pieces. In a mixing bowl, combine the starter pieces with the flour and salt. If using instant yeast, sprinkle it into the lukewarm water and whisk it to dissolve the yeast. Let it sit for 1 minute to hydrate, then pour the yeast mixture into the dry ingredients. If not using instant yeast, simply add the water to the mixing bowl. Mix with the dough hook on low speed for 2 minutes (or by hand, using a large spoon) to form a coarse ball of dough. It should be very tacky and slightly warm. Let the ball of dough sit for 5 minutes. 3. Resume mixing on low speed for 2 additional minutes, adding additional flour or water, if necessary, to make a soft, supple, very tacky ball of dough. Increase the speed to medium high for about 15 seconds to more fully develop the gluten (or, if mixing by hand, knead for an additional minute). 4. Transfer the dough to a lightly floured work surface and hand knead for a few seconds to form it into a ball. Place the dough in a lightly oiled bowl (large enough to hold the dough when it doubles in size), cover the bowl tightly, not the dough, with plastic wrap and place it in the refrigerator. It will be ready to use the next day and for up to three days (Note: if you need to bake the dough on the same day that you mix it, for the yeasted version allow two hours for the first rise at room temperature, or 4 hours for the first rise if not using instant yeast, and then proceed to shaping and baking as described below). 5. Day of Baking: (Note: You do not have to use all of the dough, but can cut off, with a scissors or a knife, the amount of dough you wish to bake and return the remaining dough to the refrigerator where it will be good for up to 4 days.) For the no yeast version, remove the dough from the refrigerator 6 hours before you plan to bake it (4 hours to wake up and rise, then shape it, then 2 hours for final proofing). . For the no yeast version, after the 4 hour fermentation period, gently transfer the dough to a lightly floured work surface, degassing it as little as possible. 6. Shaping: Divide the dough with a pastry blade into the desired size (suggested size 16 oz. for a 1 pound loaf; 24 oz. for a 1 1/2 pound loaf, etc. You can also bake the entire dough as a large, 3 pound miche (round, country loaf) or as a large torpedo loaf. Shape and proof the loaf as shown on page 00 . You can raise the dough free-standing, or in floured bannetons (proofing baskets), or on couches (linen proofing cloths), the same as you would for traditional French bread. Allow 1 1/2 to 2 hours for the final proofing; the dough will increase in size by about 50%. It may spread as it rises, but it will rise as it bakes. 7. Allow 30 minutes to preheat the oven to 500 F./260 C.. If you have a baking stone, position it in the middle of the oven and preheat it along with the oven (allow an extra 15 minutes for preheating the stone thoroughly). Also, place a cast iron frying pan or a sheet pan on the lowest shelf to preheat along with the oven and stone, for steaming. Score the dough in the design style you prefer . 8. Transfer the dough to the oven either with a peel or on the pan in which it is rising (if free standing). Pour one cup of hot water into the steam pan (be careful to cover any glass oven windows with a towel in case of splash-back that could crack your window; also, wear an oven mitt to protect against steam burns). Reduce the temperature to 450 F./232 C. and bake for 12 minutes (note: if baking a large miche, reduce the oven another 25 °F.). Then, rotate the bread or the pan for even baking, and continue baking until the loaf is done, about 15 to 35 minutes, depending on the size of the loaf. The bread should have a rich, caramelized color, sound hollow when thumped on the bottom, and register approximately 210 F. /90 C. in the center of the loaf. Cool on a rack for at least one hour before serving.

I usually leave the labels in the ground by the plants, Christie. That's the extent of my keeping track. I do try to take pictures when they are blooming so if I want to take cuttings in the spring, I can see what color I'm getting, if the label is lost. Sometimes all the labels I get on those little three inch pots are the color, no names. You know, "assorted mums, yellow", etc. I particularly like the rusty red/orange ones, and the whites really stand out. I did get some whites this year that aged to pink, so you really never know what you're getting. "Orange" turned out to be salmon color, lol! I still have some flowers on my Knockout roses, the apple blossom pink is still pretty. We are on top of a hill so the frost hasn't been too bad. It did get the top leaves of the periwinkles and the elephant ears, but I pruned those off and they are still good for a while, until we get a hard freeze anyway. I covered the nasturtiums and they are still pretty. Crape myrtles still have a few blooms, and the black and blue salvia is still going strong. The impatiens didn't get hurt. I always cut the tall asters back hard in May, and then some more in June so they don't get as tall and flop all over everything. This year I put some at the sunny east edge of the woods with some of those tall mums, ditch daylilies, money plant and the wild yellow bidens that blooms in Sept.-Oct. Kind of a wildflower area, and I've scattered some goldenrod seed and Queen Anne's lace too. Ought to be pretty down there and the deer should leave it alone as they don't like that stuff very much. There are also some irises in the mix. That end is where I usually plant the leftovers and culls from the upper gardens. Better than honeysuckle anyday! Sandy