Hi Frank, I'd be cautious of the temperature swings in the shed. I've read that a plastic, pop-up greenhouse can get to 60 degrees on a sunny winter day. That's when outside temps are in the 20s! Also, the mid-30s is awfully close to freezing. An occasional frost won't kill the plant, but the leaves will be badly damaged. I have a thermometer that shows the high/low temps within the prior 24 hours. I've found it invaluable to monitor the temps on my plants. As for the exact process, I'll tell you what I do here in Michigan. Plants are outside all summer and are watered and feed well. They come into the house about October 15. The date depends on the weather that particular year. I withhold water so that the soil dries out and they're placed in a dimly lit, cool area. This year we've had a warm fall and temps won't start really cooling until next week. I'll give them a sip of water (to prevent the roots from shriveling) and put them in the root cellar. Then, I'll really start watching the temperature. If the area cools to the desired temps, I count that toward my timing for bloom. If the temps stay warm, I'll extend the time. During the dormant period I give them a sip of water every month or so. (Larger pots won't need as much as small ones.) Too much water in the cool, dormant period will lead to root rot. Yes, start them to the growth-cycle gradually. Give them a sip of water, a little fertilizer, introduce light and some warmth. Within a week or two, increase all to normal conditions. These are just guidelines, you'll find what works best for you. It took me a couple of years to test my process out and still some are reluctant to bloom. Others may not bloom until May, June or even later (out of season bloom). Good luck. Gail P.S. Some people use Christmas lights wrapped around their plants on the occasional freezing night.

OX - I'm zone 6, and over-winter at least 150 trees of various genera in my unheated attached garage. It's ALWAYS a problem in the spring when plants over-wintered in this manner break bud weeks before their counterparts in the landscape. It happens because the soil outdoors remains cold, keeping the trees quiet, much longer than the soil in the pots on the garage floor. I just bite the bullet & do what bonsai practitioners have labeled the bonsai two-step, which is, I load them on a farm wagon and roll them out into sunlight as temps allow and return them to the garage at night and during periods of chill too low for the plants. This is a particular problem when tending plants that can't benefit from having their pots buried in the garden or beds (so they would leaf out later) because you're pushing the zone. We almost always have a January thaw, too. I usually just keep the garage door closed. I don't have any difficulty with bud movement during periods like these. We had a thaw so warm in 08 that I was wondering if I might have to mow the lawn, but the trees still waited to start leafing out in late Mar or early Apr, just as they usually do. Think "cool as you can for as long as you can". Aside from a friend with a walk-in cooler, what more can you/we/I do? Al

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

I'm so glad this thread was brought back up again. I missed it the first time around and the 2nd time around because I was really sick (yes, twice in less than 2 months. Actually, I've been sick 3 times in 4 months. It's been a bad winter, health-wise). Theresse, thanks so much for all the info, especially about the finish, gauge and cleaning. I love zinc counters, too, but have been deterred because it's a softer metal and more prone to dings and could possibly suffer damage from very hot pot (there you go, alex9179. You can find more with a google search for "zinc counters cons"). It's also more expensive. Love, love, love that home and kitchen you linked to. Weren't they a GWer? I know I've seen that kitchen before but I can't remember if someone else referenced it or if the owner used to hang out here. Anyhoo, I turned those urls into links to make it easier for others to see what inspired you. Theresse's inspiration kitchen, 1st photo Theresse's inspiration kitchen, 2nd photo