Ya I dont think the apricot will do anything this year. We are looking at record low temps tonight again. I walked thru the orchard this morning and it looks like most of the apples, tart cherries, pears, and plums are ok. A few of those have swollen buds, but no color and not all of the buds are swollen. Peaches, apricots and of course the pluots are toast for the year I bet. They for the most part are showing color. Its so hard to grow anything here. We have hit 80 already with lots of 70's and then we dive back down like this. My average last frost is still aways out, may 1-10! Bruce, Im at North Platte. Got a place down on the state line by beaver city that I am planning on moving to this summer. Might help to get out of this river valley and down into some real soil.....

This one was on the table at a book club potluck last week. Everyone raved and wanted the recipe. I'm going to cross post in new recipes. Zucchini Pickles - Heidi Swanson, 100 Cookbooks There are quite a number of ways to play around with the personality of these pickles. Sometimes I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions. Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color.
 3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
 1 medium white onion, thinly sliced
 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 
1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced 1/2 tablespoon yellow mustard seeds 3/4 cup / 180 ml cider vinegar
 3/4 cup / 180 ml white wine vinegar
 1/3 cup / 1.75 oz / 50g natural cane sugar 
Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.

When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar. Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so. 

Makes one large jar. Prep time: 120 min - Cook time: 5 min Here is a link that might be useful: Quick pickled zucchini

I am confused why you would NOT put the DW next to the sink. Does the corner sink not let you have the DW next to the sink? I like working with garbage bowl (in my case compost bin) on the counter better than having a pull out. I have a pull out and tried to have compost there but the receptacle on the counter makes less mess on the floor and is more efficient for me. I know someone that works with a compost receptable on the floor (out of the pullout) while working. I find that having a pull out that is pulled out while working in the kitchen is a hazard. Therefore, one has to pull it out and close it constantly while working, which I find inefficient and requires steps that can be avoided if the receptacles were out on the counter while working. We do not use garbage disposal and have a compost plus city food waste pick up bin. Our garbage is the smallest volume that goes out. We have recycle, compost then garbage in the order of volume going out. If you have a second pull out, you can then use it for recycle or compost even if you end up not using it for garbage. If you have enough storage for everything else, I would get the second trash pull out. If this is coming from really needed storage, I would NOT. I also find that trash/compost is well stored under the sink contrarary to what others say in the GW forum. It is a wasted space unless you plan for it well. Since I work with the compost bins on the counter, under the sink is a good storage for these compost bins. I don't have that much cleaning supply that can go under the sink.... I have a pull out for under the sink and I put two compost bins, DW detergent AND cleaning supplies under there....

jjpeace, and anyone interested my first 3 Pomponella from Palatine where huge for my zone also. Buy the 3rd year many thick canes would reach over the top of my head ( 5'5" ) then fountain out making her anywhere from 8 to 12 feet across. The grafts eventually rotted out. She had gone own root so I was able to save a good hunk of her own root and replanted else where. She's making a come back as an own root. I also planted a new one from Palatine just in case. hcarnevale, I really miss those beautiful blooms. Yours is gorgeous. Bonnie I don't think I've ever seen a warm zone photo of Pomponella but I have visions of a disappearing home.