Well, based upon responses I got I decided not to go with an extra deep pot and instead will use the McConkey JMCTS4 which is a square pot 4 inches wide at the top and 3.5 inches deep. I chose the white color even though its costs slightly more for two reasons, you can write the name of the variety right on the pot with a sharpie and it really stands out, plus the white color will keep the plant roots from overheating when left out in the sun on a hot day. I found out the factory was just 10.1 miles from my house, and I was able to buy a case of 880 pots wholesale for only $51.18, which come to only 5.82 cents each, or about 6.4 cents each including sales tax. Most online sellers don't even offer white color, and charge about $100 for 500 pots which comes to about 20 cents each, plus you still have to pay for shipping. At the factory they also sell over-runs of special orders, they had some hot pink and fluorescent lime green pots for a dime each I was tempted to buy to see if they attracted customers. BTW, from a purely sales viewpoint, big plants sell first. Whenever I give my customers their choice of any plant of a particular variety they want they always go for the biggest plant, even if they have to move other plants out of the way to get to it.

Fusion has not shared with you that he has a superb website and ships plants to many places and has an outstanding reputation for quality plants and prices. So I linked to his site below. Last I knew he also showed how he packs his plants as well. I don't buy plants from anywhere, online or elsewhere, but I know that if I did I wouldn't buy any plants that were a foot high, I'd want plants in the maybe 6-9 inch range. A good friend of mine does send me some plants from Raleigh and they do arrive in excellent shape, and are usually around 4 inches tall and all he does is to take the rootball and wrap the plants in newspaper, after putting film, call it saran wrap, over the rootball next to the stem and then folding over the top and bottom and stapling both shut. But he's also a very very experienced tomato grower. No, he doesn't sell plants. Carolyn Here is a link that might be useful: Selected Plants

how many varieties/plants I grew this year: 9 varieties/20 plants  8 OP, 1 hybrid favorites this year and why: Togo Trifle  very, very tasty, vigorous grower, earlier than most of my tomatoes and extremely prolific. Unfortunately, the first hit by blight (most likely verticillium), but not until 120 days after planting in ground Opalka  great flavor, very meaty paste tomato, easy to seed and I thought, very pretty. I did have to be careful around the plant because the tomatoes fell off the vine easily. least liked varieties this year and why: Heidi, but only because I also planted Cherokee purple, Black from Tula, Amish Paste, Green Zebra, Brandywine red and Sungold and like those better. Heidi was the least tasty of the bunch, but still had good flavor. It also was extremely prolific, held on the vine forever, completely resisted the blight and is, in fact, still producing tomatoes as I type. what I did that worked: Raised beds roto-tilled (they were just made) with natural clay soil, lots of composted sheep manure (organic), shrimp compost (organic) and lime. Interplanted with Jolly Jester Marigold (grew tall, worked well), Tiger Marigold (too small), Borage, Basil and Cosmos. The whole garden was organic and planted with tons of pollinator/predator insect attracting plants. Plants were trellised or caged and I did not pinch back the suckers. I planted everything WAY TOO CLOSE (I didnÂt believe how big tomatoes would get on the east coast  now I do), but it worked this year by shading the tomatoes and preventing cracking during the rain and sunscald. I donÂt think IÂll plant that closely again  might be a recipe for disaster in a wet year. Problems: a)Planting all my seedlings indoors before I even had a garden! I overestimated how quickly I could build the raised beds and didnÂt have enough room by the time they needed to go into the ground. b)Blight (possibly verticillium) about 120+ days after the plants went into the soil. It damaged slowly, only hit some plants/part of the plant and happened after IÂd already had a huge harvest. c) Not securing the cages well enough. They blew over in the wind on top of my peppers. Luckily the roots didnÂt rip out and the peppers survived. surprises this year: How much bigger the plants grew than in California, how many tomatoes I harvested (lots!) and how incredibly tasty everything was. what I'll try next year: Expanding the garden to have a dedicated, securely trellised (away from all peppers) area for the tomatoes. Add more compost and possibly Rootshield for the blight. Also maybe plant some plants later if the blight is time-in-ground dependent. Varieties  all from this year plus JoeÂs plum, black brandywine, orange strawberry and definitely more plants of Opalka. Also, I will make more salsa with the Togo TrifleÂs. I didnÂt make enough.

Jude 31: Not curious anymore ! I thought it had something to do with the Bible. But there is no Verse 31. You shouldn't give away your age. I thought I was the oldest Member. Anyway here is my Dough Recipe. Think I put it in about 100 times. Lou An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan , smooth side up and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When baking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. Put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. Place a pan of hot water on the bottom shelf It will rise in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. Or thinner if you like it thin. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou