Now that I think about it, it was actually Home Depot (I updated the post just to clarify). Doh!! It was the one near the Cardinals stadium. gosh me and my bad memory. However I did pick up a few normal sized Fukushu Kumquats that were fruiting back when they had the bigger ones instead of the "patio citrus" types. So far only one has ripened at it was pretty sweet. There are a few more that have yet to ripen on my healthy ones. Though I am most likely going to take this one back for a refund and get a dwarfed mandarin which I remember seeing they had in stock and a lot more healthier/more leaves. This post was edited by kodo2988 on Sun, Dec 23, 12 at 0:31

The chile in the first two pics is a "Habanero" (by bonnie plants) and the other one is a Red Beauty bell pepper. I have a Sunbell & a Mucho Nacho jalapeno & a supersweet 100 cherry tomato and they aren't showing the same symptoms. I also have 10 seedlings in coco coir in the closet, and they are all doing good so far, some are about ready for hardening off :) Interesting, I never thought it could be over-feeding, but I can try cutting back on nutes. According to the bottle (Hesi coco is a 1 part system) you should feed 3ml/L during "veg" and 5ml/L during "bloom", pH @ 5.6-6.2. I've been feeding like just a bit under that, about 2.5ml/L (i have a 5ml measuring syringe & i feed the plants 2 liters total). Willard, the reason I think it might be calcium is because I used bricked coir (the kind that isn't pre-soaked to satisfy the cation exchange ratio). According to everything I found about coco coir most info suggests either pre-soaking with calcium supplements or using calcium supplements the first few weeks because the cation exchange capacity of coir tends to hold onto the calcium in the solution and make it unavailable to the plant until the coir is filled with it. The whole cation exchange capacity thing is kinda confusing to me, apparently its a unique feature to coco coir. So yeah, you think that could be it or you still vote for too much nutes? I can try feeding half-strength solution for a week or so and see how that helps, or i can keep feeding same strength and just supplement with that cal-mag that will be here tomorrow and see how that works. Which one do you suggest? Also, I think I'm going to start pre-mixing my solution and aerating it with an aquarium airstone, you think that's a good idea? Currently I draw the water I'm going to use for the next feeding when I finish the current one and let it sit in the water bucket to give the water a chance to de-chlorinate then mix the solution immediately before use. And I plan on getting a meter soon (i'm a broke college student lol), what kind do you suggest? And any good suggested reading? Sorry bout all the questions, but I'm just jumping on the chance to get some answers from someone who knows what's really goin on :) I appreciate it Justin

Karen, do you want to keep with an Italian theme? This Pear with Tiramisu is delicous. I also have a wonderful cassata cake recipe. Home Cookin Chapter: Recipes From Thibeault's Table Carmelized Pears with Tiramisu Cream ==================================== This scrumptious dessert from HeartSmart Cooking for Family and Friends will make dinner guests think you're a professional chef, and the fact that it's low-fat makes it even more attractive. Http://www.canada.com/vancouver/features/tasteofbc/r ecipes/carmel_pears.html Ingredients: 4 medium pears, firm but ripe (preferably bartlett or bosc) 2/3 cup (150 mL) granulated sugar 2 tablespoons (30 mL) chopped candied ginger 1 lemon, sliced very thin Filling 1/2 cup (125 mL) part skim ricotta cheese, drained (see note) 2 tablespoons (30 mL) granulated sugar 1/2 teaspoon (2 mL) vanilla extract 2 teaspoons (10 mL) dark rum, coffee liqueur or extra-strong coffee 2 tablespoons (30 mL) chopped bittersweet or semi-sweet chocolate 1 tablespoon (15 mL) icing sugar, sifted . Preparation: Cut pears in half lengthwise. Scoop out cores (a melon baller works well). Sprinkle 2/3 cup (150 mL) granulated sugar over bottom of large heavy frypan that will hold all the pears in one layer. Cook, uncovered, on medium-high heat for 2 minutes or until sugar begins to brown and melt, stirring occasionally (be careful not to let burn). Remove frypan from heat. Add pears cut side down. Sprinkle with ginger and arrange lemon slices over top. Place over low heat and cook for about 10 minutes. Cover and remove from heat; let rest for 30 minutes. Meanwhile, prepare filling: In small bowl, combine ricotta cheese, 2 tablespoons (30 mL) granulated sugar, vanilla and rum. Place chopped chocolate in strainer to remove any chocolate "dust" (this prevents the ricotta from discolouring). Stir chocolate pieces into filling. To serve, place a pear half, cut side up, on each plate. Spoon about 1 tablespoon (15 mL) cheese mixture on to each half. Drizzle pear and plate with any syrup remaining in frypan. Arrange a cool lemon slice on each and dust with icing sugar. Makes 8 servings. Note: Put ricotta cheese in sieve set over bowl and let drain for 1 hour before using.

My new individual molds came and I made the green bean popsicles a few days ago. They're fab! Green beans are a fruit, after all. I'm the only one eating the popsicles. When I want something frozen, it's usually the freeze I'm looking for, not sugar, so I didn't make any invert sugar or simple syrup. I was just winging it, and didn't measure, but I think I had about a qua of a pound of green beans after cleaning, maybe a pint loose, and I'm guessing about 36 mint leaves on the stem. Into the Vita-Mix. It was clear that after a quick chop I was going to need more liquid just to run the blender before enough was released from the beans. At this point it tasted really good, with the flavors of both the mint and the beans playing well together, and I didn't want to change the proportions. Water sounded wrong and juice sounded too sweet, until I bethought me of a small bottle of unsweetened pomegranate juice lurking in the back of the fridge--it's less sweet than the raw beans. Maybe a third to half a cup of that. Not enough to change the color or flavor, but added a lot of depth of flavor to the minty green beanness, and maybe a hint of an idea of sweetness, mostly from the latent bitterness. When I checked it at the pulpy sludge state it was so delicious I didn't press my luck and go on to liquefy. The only tall space I had to stand up the new molds for freezing was the top shelf of the main freezer right in front of the air vent. That's often the coldest place. I think the fiber and pulpiness kept it from getting to that overhard icy place we were talking about. Even right out of the main freezer it was nicely biteable, or suckable, without being drippy melty. I have since moved them to the warmer, ice cream chiller for space management and so I'd have the tall space available for other popsicles. but haven't had one at the warmer temp. As to the general outcome, it's just as delicious as before it was frozen, with that lovely freeziness added. The bottom of the mold had some minty water separated out. I think it was more than the residual water that might have been left on the ingredients from cleaning, but probably separated out from the pulp. It's pleasant, though without it the pulpy part a bit too pulpy and needed more chewing than a popsicle should. Next time, I'll make it liquidier. There will definitely be a next time. I don't know what mad faerie prompted me to make green bean popsicles, but they're really good!