Generally it is recommended that you plant one plant per container. I am not sure of the size of your planters but most use 3-7 gallon planters and I am sure the vast majority are planing one plant per container. Could you plant two or three individual plants in each container? Certainly. But you will likely get much less than three times the harvest that a single plant would produce. In fact, I am guessing you would likely get less than two times the output with three plant vs one plant. All plants will suffer if they have to share a container. Smaller containers would be better than potting up multiple plants in one single large container. For instance, you would likely get significantly more production out of two plants in individual 3 gallon containers than putting those two plants together in a single 6 gallon container. Bruce

I would like to participate! I will try to check back but send me an email if there are enough participants! Mary

Certainly, I do not want to rain on your parade, but there is a reason that no one is growing apples, plums, cherries, and even peaches. Our winters have been growing progressively warmer for years and there are simply not enough chill hours during winter for the trees to set fruit. Add to that our extreme humidity in the summer which breeds all forms of mold, mildew, fungus, etc and again, our warm winters that don't get sufficiently cold to kill off insect pests, and you have a not-so-great prospect for traditional fruit crops. On the other hand, blueberries, figs, muscadines, paw-paws, and others do very/pretty well. You will really need to do your homework to avoid alot of wasted money, time, and effort. One resource might be Felder Rushing. He is a well known Mississippi horticulturist who takes a great interest in food crops. Check him out at Mississippi Public Radio (MPB.org). You may find some resources there.

I like this recipe for Piperade from Danielle Centoni. Very good used in fajitas. Last summer I took my own plethora of peppers and made this in batches which I then froze. It worked very well. It's the smoked paprika and sherry vinegar that make the difference. The recipe calls for canned tomatoes, but I blanched, peeled and chopped 2 pounds of meaty fresh ones. IIRC, I used the salsa technique and thumbed out the seeds and "goo." For freezing the entire batch equals about 3 quarts of piperade. In the original recipe part was used immediately with eggs and part was reserved for other uses. Pipérade Published August 18, 2009 in "The Oregonian" Makes 4 servings, with leftovers Ingredients  1/4 cup olive oil, plus more for brushing on the bread  3 yellow or sweet onions, halved and sliced 1/4 inch thick  5 large cloves garlic, minced, plus 1 cut in half (divided)  4 red bell peppers, stem, ribs and seeds removed, sliced into 1/4-inch-wide strips  4 green bell peppers, stem, ribs and seeds removed, sliced into 1/4-inch-wide strips  1 28-ounce can whole plum tomatoes  1 tablespoon paprika  1 tablespoon smoked paprika (pimenton de la Vera)  2 tablespoons sherry vinegar  1 tablespoon chopped fresh thyme  1 tablespoon salt  1 teaspoon freshly ground black pepper  4 slices rustic bread  8 eggs Instructions Heat olive oil in a large 12- to 14-inch saute pan over medium-high heat. Add the onions and cook for 7 minutes, or until soft. Add the minced garlic and cook 3 minutes more. Add the red and green peppers and cook, frequently turning the mixture over, until the peppers begin to soften and make more room in the pan, about 10 minutes. Add the tomatoes, breaking them up as you go, plus their juice. Add the paprika, smoked paprika, sherry vinegar, thyme, salt and pepper. Cook until peppers are soft and the juices have begun to thicken, about 20 minutes. Meanwhile, brush the bread with oil and place under the broiler to toast until golden on one side, about 1 minute. Rub the cut side of the halved garlic clove on each piece two or three times. Set aside. Scoop out 3 cups of the pepper mixture, trying to get mostly peppers and not much sauce. Refrigerate for the next meal. Use a spoon or spatula to clear away some of the remaining peppers in the pan to make 8 pockets for the eggs to cook. Crack an egg into each space. Sprinkle each with a little salt and pepper, and cover the pan with the lid or cover tightly with foil and invert a large bowl on top to keep it down. Cook the eggs for about 5 to 8 minutes until whites are set and yolks are still runny (the time depends on how tight your lid is. Start checking at 5 minutes). Place a slice of bread in each bowl, spoon two eggs and some of the pepper mixture over each. Serve. Carol