Hi everybody. I originally posted this message to mudhouse's blog, not knowing how to post it here. But, now I do! So, if anyone gets this message twice, lo siento mucho. Anyway, here it is: I have a question about possible corrosion on my new, unassembled HFGH 10x12. The gravel has arrived, the foundation timbers are in place, and I'm ready to build the greenhouse. But, before I begin, I wonder if someone can enlighten me on potential electrical contact corrosion where (mudhouse's) steel "L" brackets connect the EMT to the frame, where the hold-downs meet the steel base, and where the studs also meet the base. Should I somehow insulate these contact points, perhaps with rubber? Is there actually a problem at these spots? Thanks so much. masscactus - ready to build

Stephania, thank you for posting those pictures. It looks like the Thai people like very much growing plants, your country must be full of gardens with flowers and plants. Is it difficult to deflask the artificial propagated orchids in your climate? Here nobody would take the effort of doing that. Do you know what is the material in #17, that with the brom that looks like alcantarea ? It seems like somebody has the same idea I use for growing orchids that are difficult to keep humid in our dry climate. Mine "support" is made of tuff. Tomas

I use a fertilizer with no calsium in it, but I apply one or two dried and ground eggshells on a monthly basis. Is that necessary or is it too small amount? I bought marmalade made from Seville oranges, and we'll try that on finnish pancake. Here's the recipe if you are curious enough to try it: 'Pannukakku' 8dl whole milk 4dl wheat flour 2dl sugar 1teaspoon salt 1teaspoon baking powder 150g butter A hinch of vanilla extract/vanilla sugar 1. Combine the dry ingredients. 2. Add milk and eggs, whisk for smooth consistency. 3. Melt the butter and let cool down before adding it to the doe. 4. Warm up the oven to 200c - 225c. 5. Heat a empty pan in oven and melt a teaspoon of butter on it, pour on the doe and bake for 25-30minutes until golden brown. Enjoy with whippd cream and marmalade of any kind, but I prefer it with Vanilla ice cream. Enjoy the taste of my childhood, it brings back so many good memories! :) Edit. Forgot to put in the amount of eggs, so it is 2 eggs to this batch!

We are very brand-oriented so like many these days, get specific items from specific companies. - Use our local supermarket chain for certain items. Toilet paper, some basic produce (their produce is, interestingly, more local-oriented and frankly better/riper than Whole Paycheck). They are the only ones, for example, who carry the hydroponic Kumato tomatoes, the Kobayashi Farms artisanal romaine, and real Tuscan melons from a Central Coast farm that only picks when the brix levels are judged high enough. I try to get them from on-line ordering, but sometimes going into the store is the only way. - I use Imperfect Foods (formerly Imperfect Produce) altho as mentioned above, they are very flawed. Still, they have some items I have a hard time finding elsewhere. We love their Great River potato chips - much fresher than the stale stuff in the stores. And thru IF we have discovered some specialty items we would never have discovered otherwise, as they often will feature 'special buy' items for a month or two. I love the Zoi honey yogurt, and again, not easy to find in most stores but IF usually has it. IF also introduced us to Stepladder Creamery's Ragged Point brie-style cheese, which is now a staple in our house. - Normally don't like Stonewall Kitchen products - jams & sauces too sweet - but they carry the Tillen Farms Pickled Baby Cucumbers (cornichons) which are a special variety they grow. They are pickled with fresh dill, onion and garlic, so the brine is mellow rather than harsh; should be refrigerated for a day prior to opening so they will become super-crunchy. For serving you can bring them to room temp. - Some items I get through Amazon. Only use Whole Food on rare occasions, since I dislike their meat/fish/produce. - We get our jam from the WeLoveJam folks, after a NYT article mentioned them. It's a couple who bought one of the few remaining farms left in Silicon Valley, CA, and for over 20 yrs has been making great jams, including some rare fruit varieties like limequat. Their Blenheim Apricot jam has less sugar than any other artisanal brand we've tried, and really tastes like fresh fruit. Sadly, they are trying to retire so have the farm up for sale - one day soon I'm afraid I'll get an email saying they're finally found a buyer who will take over the farm! They want to keep it a farm, but that's a hard sell these days, especially with our drought conditions and climbing interest rates. There is a small independent specialty market we started using more often during the lockdown. I really wish they did delivery, or at least a pick-up service, but unfortunately it's walk-in only. Excellent meat, dairy, and cheese depts. Otherwise, we have numerous ethnic markets around so no real need to mail order. Ethiopian injera, Mexican markets and bakeries, Caribbean grocers, Eastern European delis, Asian/SE Asian/Indo-Chinese markets; along with scores of herbs, coffee and tea purveyors, are all reachable by car within our county. Interestingly, a number of the Thai/Laotian restaurants lately are making their own versions of sai oua, the super-spicy pork sausage, and also sell it in frozen 1-lb pkgs on the side. Used to be that only one or two eateries did it, but now we know of at least half a dozen in our own town that are willing to sell their sai oua retail. Surprising because that's not common for any other Asian restaurants. Chinese restaurants sometimes will have a deli section, but that's as far as it goes.