two cycle nut....I am glad to hear that your renovation worked well and that weeds were crowded out by KBG. I probably haven't seen enough to really say for sure, but if I were betting, I would say that the average renovated lawn will not be able to crowd out weeds for quite some time and that some use of weed killer will go a long way to helping things move along. I walked over to my neighbor's new KBG lawn today (renovated in the fall), and I absolutely couldn't believe the difference in just 2 weeks. I declared war on the weeds, and it appears that the grass has spread into most of the areas where the weeds had died out. The only bare spots that he has are where some animals went to work and dug out large holes early in the spring. When I renovate next year, I am going to use weed killer in the same way that he did. I enjoy fertilizing organically, but my new policy is "hybrid" and I'll cheat whenever necessary.

Well today all of a sudden all the leaves that froze on my southern red oak fell off at once today. It looks like it spit them out and new green ones are coming out. Exciting and interesting to see a springtime fall.

Botulism isn't usually a concern if its cured with nitrates/nitrites. The 'Prague' is adding nitrites (and nitrogen) to the meat and has a preservative effect, which makes it stay pink. They use these in pepperoni, and you have probably seen pepperoni and other meats that are not even refrigerated, like some specialty sausages and even summer sausages. Because you don't have good control over the amount or salt and nitrites/nitrates in the Morton Tender Quick, it tends to be suitable for those who are not too concerned if its overly salty, or just want to give it a simple single try. When I make this brine, its usually the meat that gets weighed and the brine amount its based on the salt and Prague (nitrites/nitrates) and water. Here, I do use measuring devices, as its important to get the right amount of salt, and after curing if its too salty its hard to remove it. Prague is also got pink color and salt added so its not just pure nitrites/nitrates. If it were, it would be about 1/8 the amount that is in a tablespoon of Prague. They do this so that its easier to measure or weigh the nitrites/nitrates, and you are less likly to over do the amount. Soaking the meat for that long (2 weeks!? )is too much time. No matter what the books say. I use a meat pump, an oversized hypodermic needle and syringe and inject the brine into the meat. Because a brisket is quite thin, it needs very little brining, maybe 2-3 days tops. A very low, slow cooking is essential for a tender result. In this forum are many sources for the nitrites and nitrates and other curing supplies as well as links to recipes. Corned beef is also made into pastrami, by coating the outside with the same pckling spices and baking very slowly like 6 hours at 250 degrees. Usually the nitrates are used for longer, slower air curing, and nitrites are used for fast curing like sausages and corned beef. They also identify these as Instacure #1 and Instacure #2. Here, I don't use a pickling spice mix per se, but instead grind up peppercorns, mustard seed, coriander, bay leaf, celery seed, dried garlic, onion, and a few other spices (done in a small blender type coffee grinder) THis spice mix is also added to the brine. Suggest that uou remove it from the brine now, and rinse it off well, then either simmer to cook it very slowly for several hours, or bake at a very low 200-250 degree oven, covered, for about 4-6 hours. The internal temp should eventially reach about 160. I have even made a great pastrami from very lean eye of the round, which in itself tends to be quite tough. Not sure if you actaully tasted the brine before it was soaking the meat, but if it was overly salty, it may result in that same end result. Years ago, before I started making cured meats, my mom had gotten a recipe off a package of Morton Tender Quick to make a hamburger type pepperoni that was wrapped in aluminim foil like a big sausage and baked. It did turn out quite interesting, but was a bit salty. I still have that almost full bag of Morton Tender Quick here, for nearly 30 years now, and have not used any since. Lots of good info on nitrates and nitrites at this link to: http://www.butcher-packer.com/pages-document_general_info/product-743/nitrite-and-nitrate-curing-salt.html Here is a link that might be useful: Butcher Packer

I am a little confused on this because in Carolyn's book, her recommendation for the size of the container for the first-and-final pot up seems tiny - "I transplant into plastic four-packs that have 2 inch cells", she says. Even if she is only starting seed 6 weeks before plant out, it seems like the plants would be extremely root bound by that time. ***** And that's the way I do it and so did all the commercial farmers in my area. And yes, they are very rootbound when they get put out and that's also the way I want it. And the roots are not as fragile and break as easily when transplanted as with seedlings that were potted up, which I've also done. I prefer seedlings that are about 6-9 inches tall to put out and yours aren't far from that already. So it's up to you what you want to do but if it were me I think I'd put your plants in as cool a place as you can right now and hold back on water and nutrients b'c in the next four weeks you're going to have huge plants as I see it. IN your MA zone 6 I think your last average frost date should be about May 1st, since in my zone 5 next door to you it's about May 15th, and I never plant out until about two weeks after last average frost,weather permitting, so for you that would mean planting out May 15th or so, so you'd have another month of growth on those plants. Another thing you might consider is taking some lateral branch, aka sucker, cuttings right now and I bet you'd have decent size plants in roughly a month, after hardening off. So pot up if you wish to; your choice. ( smile) Carolyn