1)-The one in the picture shows (probably) Phosphorus deficiency. 2) Some pepper and tomato varieties naturally have light green foliage; like Gypsy, yellow banana. While others have darker green foliage; like Jalapeno. 3)- In general a very dark green leaves is an indication of over supply of Nitrogen. In this case they need a lot more water until the excess Nitrogen is washed down and/or used up.

Processing time seems awfully short on that one, especially considering the fat. Hi Robin. I'm not generally a fan of green tomato anything; to me most green tomato recipes reflect a kind of end-of-harvest-desperation. But here's a green tomato mincemeat that does pass muster. It's been called "sinful." Green Tomato, Apple & Pear Mincemeat Use completely green tomatoes; they should not show white, yellow or pinkish cheeks. A pint will fill an 8-inch pie. With the addition of diced fresh apple, some nuts, a few snipped dried apricots, a dollop of rum or brandy, it will fill a 9-inch pie. 3 quarts coarsely chopped completely green tomatoes, scrubbed and trimmed of stem scars 1 Tablespoon canning and pickling salt 1 1/2 quarts diced, peeled and cored firm, tart apples, the firmer the better 1 quart diced, peeled and cored firm, slightly underripe pears 2 1/2 cups dark seedless raisins Grated zest (no white pith) and chopped pulp of 1 large or 2 medium oranges Grated zest of 1 1/2 large lemons 1/2 cup cider vinegar 1/2 cup undiluted frozen apple juice concentrate, thawed 3 1/2 cups (packed) light brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 cup dark rum, preferably Jamaican 1. Stir chopped green tomatoes and salt together, then scrape into a colander and let drain for 2 hours. 2. Combine drained tomatoes with all other ingredients except the rum. Bring to a boil over medium-high heat. Lower heat and cook mincemeat, uncovered, stirring often, until thick enough to mound in a spoon. Stir often to prevent sticking at the end of cooking. 3. Stir in the rum and ladle boiling-hot inot hot, clean pint canning jars, leaving 1/2" headspace; remove air bubbles. Seal with two-piece canning lids and process BWB 30 minutes. This comes from Helen Witty's Fancy Pantry, one of the best (if not the best) preserving books ever. I increased the BWB time by 5 minutes to reflect currant standards. Carol

Hi, I was in a friend's house the other day and she had used BM Mosaic Tile (1517), which is similar to Urban Nature. It was so pretty! Lots of people on the GW forums love Camouflage, and I've used its darker counterpart Olive Branch in the past. Last suggestion is the color strip next to Fernwood Green, with Soft Fern on it. It's a nice green as well. Good luck - I just drove myself crazy picking a green and am still second-guessing my choice (which was AF-455 Croquet, by the way).

Not to get off-topic, but this companion planting business strikes me as pretty mysterious. These detailed lists of who is good for who and who is bad for who never give any references or point to any biochemical mechanisms. Sure, if you plant potatoes next to arugula, one of the two won't do that well, because one loves acid soil, and the other loves alkaline soil. But one isn't doing violence to the other. It sure would be interesting to know if kale changes the color of tomato foliage. Soil-less mixes don't retain water well, so it's possible that a pot thereof with a lot of kale roots in it might hold onto water somewhat better than one without, especially if the roots are matted over the drain holes. Of course, a tomato plant in a mix that retains water better might well be greener.