I wouldn't use them or even give them a try. quote right from their website under the listing for the "green cups" it states These cups are designed to compost in 45-60 days. That's 1 1/2 to 2 months and are compost history. New England winters are a heck of a lot longer than that, and if you go south the heat could and no doubt would compost them a lot more quickly. I've been using cups and reusing the same plastic ones for more than 8 years now and still have plenty of them along with some styrofoam ones to reuse. Fran

Marg, when I plant the sprouted seeds, I put them in cups with holes punched not only in the bottom but around the sides, too. They are kept in aluminum foil roasting pans full of water (or water + fertilizer) at all times and do not allow them to ever dry out. I transplanted the first seedlings to white hydroponic pots since that's the only white ones I could find on-line. The pots have quite a few holes on the sides, so I keep the pools full of water. I tried buying more pools, but it was too late in the season. So most of my seedlings are growing in pots, but they aren't doing nearly as well as those in the pools. Daylilies love water, and growing them in it is not a problem. I haven't experienced any root rot or damp-off. My dogs do sneak a drink out of the pools sometimes, but they know they'll get in trouble if they do. They don't like me getting mad at them. Mosquito Dunks and/or Dawn apparently didn't harm them, but I try to keep a close watch on them when I let them outside, as the pools are right by our patio. I may get a pool just for them and hopefully they'll learn that it's O.K. to drink in that one. Nancy

Pour it over chicken when baking. I almost never make baked chicken without pouring some kind of alcohol over it. Usually beer. It keeps the chicken moist and gives it a nice flavor. I also use beer or wine in skillet poached chicken. Brown it on both sides, pour in the beer, cover and simmer. Coincidentally I'm making a pre-amble TG meal tonight. Bought a package of Pepperidge Farm stuffing, mixed it with a can of cream of celery soup (I know, I know) some chopped walnuts and some dried cranberries. Put the chicken on top. Gonna pour a bottle of beer over all that and stick it in the oven for an hour. Serving with salad and Yummy Apple Dumplings for dessert. Delish.

Thanks, luckygardnr. That's quite a list--and one we can all use! I have some quinoa that I need to use so I thought I'd try this recipe. I love the taste of curry! I will use chicken breast instead of thighs, though. CURRIED CHICKEN QUINOA WITH PEAS 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes. Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions.