Tina, you are an eager student, soon you will have big harvests! Dianne, you learn quick, that is the basis, the harvests will come your way too, sooner than you expect, in fact you are being successful with your greens at this moment. Tom, what can I say to my all time favorite Floridian? You are always a big part of my garden, most things as you saw when you walk through the garden have your name on it! I am so thankful for knowing you, if anybody is happy to be your friend is me! Did you see the movie Like water for chocolate? each time I cook for friends I remember this movie and how you have to cook with love and not with sorrow, like in one scene she was crying while cooking and everybody who ate her dish felt sick, if you did not see the movie, it is a good one to see. Especially when I cook my veggies and I think how healthy they are going to be for me. And of course the zucchini pickles are reserved for you with all my thanks for being who you are. But I don't want to keep the secret from all our other well deserving friends, if you never made a pickle please make this one, you will be happy that you did. I am including the link for you to try. Luther, my friend - Your dear wife Dottie loves you that is why she wants to make you the best gardener, and you are! think of flowers like icing on the cake, I will take a picture of those on the trellises when blooming to see how all turn out. And just like you said, we did not have time to talk, that is the reason that we will do get togethers more often.:) I am going to answer your questions about the mangos and take a picture of mine next. Silvia Here is a link that might be useful: zucchini pickles

I don't use a scale for my melons, I price all the same price for cantalope. You will find that some people will pick the largest ones, other people pick the smallest one. Larger ones don't have the same sweetness as the small ones. Not knowing your area, prices would be hard to determine. I don't set my prices, in stone, until I show up at the market. I have even let my first customers tell me what they would pay. Sometimes, I change it later, if their price is too low. Your corn price is about what we got last year. Use a scale and weigh up a few quarts of beans to get an idea how much is in the quarts. Legally (weights & measures) says that using boxes/quantities are not recommended and strongly discouraged. Different tomato samples would help sell your tomatoes. Trust me, if a customer taste a tomato that is really great, they will tell your other customers and customers of different farmers. I use a full-size van, and have for several years. You should have plenty of room, except maybe sweet corn time. I save 2liter bottles and freeze them with water. these are my "ice", I have put them in coolers, I have even used a old freezer that didn't work anymore. I strongly recommend the plastic tables made by "Lifetime". I have used them for about 5 years, everyday, 6 months/yr, 3 days/week. After 5 yrs, they are starting to show some wear. I also use plain, flannel backed, green tablecloths. The color is compatiable with almost any produce, and not distracting. Also, it doesn't stain with berries juice. Just throw in washer and dry, ready to go for next market. I picked my up in the after Christmas sales. I strongly recommend a Pop-up canopy, 10x10 best size. Do invest in a better quality canopy. Well worth the extra money, it will hold up better. I have 1 that has seen 5 yrs of market before the top starts to need repair. (I am really hard on my equipment).

Ha, yeah i saw that. I was going to link that on the post about baking pans and parchment. When cookies are passed around at work, home baked or shop baked, (NYC has thousands of bakeries), it seems everyone has a favorite style. "oh, yum, flat and crispy with burnt edges", "oh, yum, soft and chewy" ... Good one in the comments....if they get too hard, place a slice of bread in the bag for just the right amount of time to absorb some moisture and soften a bit. (i'd forgotten that) My favorite comment. "Oh great, my kid just saw my screen and now wants to bake cookies." : ) (NPR salt is saved on my bookmark bar, adding 911 link to my cooking bookmark, thanks)

Chisue, When we were in on Tuesday, and she STILL had not been seen by her Dr, since Sat. we were not impressed. We'd asked the nurses when he'll be coming in, and they have no idea, as he does surgeries, and comes in whenever. He did come in Wed. am, and both us, and my brother tried getting info out of the nurses what he said. They wouldn't tell us. Brother lives in Toronto, and he is forceful, but even he couldn't get answers. This whole thing has been not good care from the get-go IMO. When the paramedics first got called, and he looked in her garbage pail and said. Quote !"I've never seen anything like that before!" , and her resting heart-rate was over 130, they should have taken her in. Actually, they DID say, they could take her in if she wanted, but she had to sit in a chair, and wait her turn to be seen. The only way she could be rushed to the top of the line, if it were something dreadful/death-threatening. So we should be glad that she won't be at the head of the line. AND she couldn't get a bed. The paramedics the second time we called, took her in, and stayed with her, on the stretcher. That's what we expected with the first crew.