I'm not allowed to have containers out in the yard in July. (...but that doesn't mean I don't) I WS things like apples for transplanting into bigger pots & overwintering in a 'hole' for the season. I did lose 3 of them this winter, but I think that had a LOT to do with their sitting next to the driveway when the sealer-guy came. 3 of them did survive, though. I've had several for a couple seasons now, but they aren't nearly big enough to have a home of their own yet. I let my Sweet Williams self-seed, but they aren't in a nice 'clump' anymore...more of a free-for-all in the space and not very tidy. It wouldn't hurt if I did another batch of them later for filling the gaps. I think my echs are S.L.O.W. in coming up. Seems to me I WSd them first year I was WSing...05/06, and haven't done any since, but they don't seem to want to spread at all. Any tips on those? And what successes do you have with different varieties? I do love several of the regular pinks...Magnus, Kim's Knee Hi, there's a huge flat pink one, too...do these all come true from seed?

mo_girl I have been looking into same issue as I want to do fall containers. I decided to do a pot with pansies and dianthus- both love cold weather so should do fine and bunch of ornamental cabbages and kales. There are certain snaps that recomended for fall forcing, I am thinking carnations might be good since they are cool loving.

Full Heart Batavian Endive is a great crop if you like your lettuces. Try sowing a little bit now, maybe a little bit in a couple months time. Thin the plants to 1', they will get big. When the outer leaves have spread out to about 1', tie a string around the plant to blanch it, it will speed up the ripening process.Here in S. Ontario, it usually will take about 10 weeks to mature.

jcheckers - Thanks for bumping this thread. Dawn, great info - it could not come at a better time. I have a couple of questions and some info to share. I've been sowing seed for spring broccoli, kale, Chinese cabbage, mustard spinach, lettuce, etc. and preparing beds for onion plants and potatoes. Most of the spring broccoli crop will be Piricicaba (thanks for the recommendation). I just harvested the last of the fall-planted broccoli - the plants were ratty looking and windburned (I forgot to replace the row cover) but most were still making small buds. I read that Piricicaba was developed to provide edible leaves. I was curious about this so did a taste test of Piricicaba leaves v. leaves of Superdome, Windsor, and Premium Crop. Piricicaba leaves were tasty and very tender. Leaves of the other broccoli varieties were very tough. Piricicaba has another benefit - lots of edible leaves - in addition to being heat tolerant. I used the last leaves and heads in a Thai stir-fry. Very good!. I picked up 10# bags of red, yellow, and russet organic potatoes at a Whole Foods. Most have small sprouts. I put the potatoes on trays next to a glass door so they get lots of light. Then I recalled someone saying that they had Irish potatoes in a closet. Someone else said sunlight will turn potatoes green. Should I put the potatoes in darkness or light to sprout? Is sun pouring through a glass door too much light? Has anyone grown Komatsuna (AKA Mustard spinach). Farmerdill gives it high marks so I decided to try it this year. Regular spinach doesn't grow well here so I've given up on it. I'd like to find more good greens for spring. I've been looking at Evergreen Seeds (link below) They say "Komatsu is a fast-growing vegetable and is ready for harvest 35 days after sowing in warm climates. Plants can be grown all year round in temperate and subtropical areas." Sounds too good to be true! Does anyone have experience growing Chinese cabbage (Bok choi, pak choi)? If yes, did you grow them in the spring or fall? Recommended varieties? Many thanks! Pam Here is a link that might be useful: Evergreen Seeds - vegetables