I'm also in NY and have not had the downy mildew problem...though terribly damp and humid right now but my garden is open and windy. We are lucky to have so much spring rain, but can also cause other wet issues if it doesn't get a chance to dry out... Pots work fine but need sun and lots of air circulation. If you can cluster a few pot together and keep the basil pot base out of direct sun by surrounding with others, it may not suffer so much or when watering, water the soil slowly and lots of water to saturate the soil rather than smaller amounts every day...not watering the leaves, just the soil. If nervous about mildew, use baking soda...one tbsp in a qrt of water, shake and spritz the soil when the weather is stagnant and damp...that early morning fog we often get. I use a baking soda spritz when starting my seeds in my damp basement even though i have a dehumidifier to help the issue...and also run a small fan 24/7. I grow all the available varieties in a raised bed with added sand and a mock gritty mix. I do plant closer than recommended, about 4" spacing to form a weed free carpet and harvest the top growth every weekend to keep it small and lush all summer. Purple ruffles and opal don't have the flavor i like for a pesto. The leaves are a bit leathery and lack the fresh flavor of the softer leaf varieties where i am. Maybe just my growing conditions...i use those for salad additions. And the color grinds up a bit 'brown' in color, not purple. Give the pots a try. I can't imagine not having basil! Not sure where you are, but i stopped by Adams in Kingston a couple weeks ago and they have, again, the pots of big bushy basil plants in the veggie area. A few years ago i bought one and potted it up and kept it going all summer and all the next winter...indoors in a south window, keeping it pinched back...Just grew in on my deck outside the kitchen and behind my big kitchen herb pot, ...good sun, but the pot was out of direct sun, shaded by the herb pot.

I was reading the December issue of Health magazine this a.m. It had a list of superfood add-ins that made me think of this thread. I'll share a few things here but recommend you look for a copy of the magazine at your library so you can see the whole article. Three steps to pick a better protein powder check the ingredients: skip products with unwanted additives, such as artificial flavors and sweeteners or added sugars. Some brands also have a lot of caffeine per serving. watch your portions: most women don't need more than 15-25 grams in a meal. if your powder has more than that per serving, use less. go organic: if you prefer dairy whey, choose one that's grass fed and USDA-certified organic; they tend to have more omega-3 fatty acids Pea Protein Powder: made from yellow split peas, this lactose- and gluten-free powder has become a popular plant-based alternative to whey - and it may help control hunger. A 2011 study in Nutrition Journal found that people felt fuller after consuming pea protein than an equal amount of some other sources, including whey protein and egg whites. Add it: the author typically puts 1/4 cup in pancake mix or energy bites. Too much can make a dish chalky or pasty. Stick with an unsweetened version for the best versatility and the "cleanest" ingredient list (it should have only pea protein isolate - that's it). 3 in 1 power smoothies (each uses three superfoods):Add a handful of ice and blend until smooth. (I don't drink smoothies so I haven't tried any of these, just passing them along.) Mango Avocado Kicker 3/4 cup frozen mango, 1 cup unsweetened coconut milk, 1/4 ripe Haas avocado, 1 inch chunk fresh, peeled ginger root, 1/4 tsp turmeric Sweet Pea Sesame 3/4 cup frozen cherries, 1 cup unsweetened almond milk, 1/4 cup pea protein, 1 Tbsp blackstrap molasses, 2 Thsp sesame seeds Seedy Chocolate Banana Strawberry 1/2 cup frozen strawberries, 3/4 cup frozen banana slices, 1 cup unsweetened coconut milk, 2 Tbsp non-Dutched cocoa powder, 1 Tbsp hemp seeds, 1 Tbsp blackstrap molasses.

Just read this short summary & thought of this thread. Basic & aimed primarily @ weight loss, but still helpful, IMPO... The 3 Biggest Mistakes People Make When Going Low-Carb Ditching carbs to lose weight really sucks, but it works, which is why so many people have joined the low-carb craze. If you're cutting carbs to lose a few, just be careful not to make these three mistakes. Going Completely Carb-Free Think of your body as a car and its fuel is carbs. A car won't run without gas, and your body can't function without carbs. Your brain runs on glucose, which comes from carbs, so without it you'll feel tired, foggy-headed, slow-moving, and cranky. Plus, ditching carbs altogether will only make your cravings that much stronger, so when faced with a delivery of office pizza, who could blame you for devouring four slices in a row? Eating mostly protein and going completely carb-free just isn't a diet you can sustain. Certified dietitian Leslie Langevin, MS, RD, CD, of Whole Health Nutrition says you want to make sure you're eating at least 120 to 130 grams of carbs a day - about 30 to 40 percent of your diet.Not Eating the Right Carbs Not all carbs are created equal, so you don't want to slurp down a soda with your Instagram-worthy salad and grab a chocolate chip cookie afterward. Skip the refined and overly processed carbs like white bread, pasta, bagels, and sugary beverages and baked goods, and fuel up on carbs that are also high in fiber - they'll add to the fullness factor. Leslie recommends one-half to one cup of whole grains like quinoa or oatmeal and one to two pieces of fruit each day. That will keep your carbs low enough to lose weight and allow your body to have the energy to function. Plus, they also offer valuable vitamins and minerals your body needs to have a strong immune system.Not Watching Portions Low-carb doesn't automatically mean low-calorie, and just because you're not eating spaghetti, rolls, or rice doesn't mean you're not overeating other foods! Watching your portion sizes is still very important when it comes to weight loss, so be sure to monitor how many calories your meals and snacks add up to." HTH

The pepper plant is far too yellow but it is primarily the old growth that is yellow - that indicates excessive watering. While the new growth, somewhat better color but fading, has curled edged leaves - also indicative of a watering issue. So best guess on it is over-watering and in need of some nutrients. Peppers prefer to dry out some between waterings and do not require nearly as much water as tomato plants under normal conditions. The "tiny tomato plant" - can't really see it well enough in the photo except to note again that it is pale - especially compared to the one in a different location. So again I suspect lack of nutrients. As Dan said many factors can contribute but by far the 2 most common are water issues and nutrient issues. Address those two factors - cut back on water and feed them - and see if both don't improve. I also suspect nutrient issues because you mention that herbs are doing well. Herbs can thrive in nutrient poor soil, they prefer it in fact over high nutrient soil. So I'd sure give some thought to feeding your tomato and pepper plants. Dave