In all honesty, I cannot take credit for the wonderful examples and analogies quoted above... they belong to Al. They are important, interconnecting parts of the entire article on container soils and water retention he offers, but they serve to get the point across in a way we can all visualize, which sometimes works better. I recently mentioned in another forum... it might even have been this one... that the gardening industry as a whole exists for one purpose, and one purpose only... that being profit. They found a niche to fill, one where consumers are less likely to take the time and expend the effort to learn the basic science of plant culture and the physics of how water reacts in soils, or mediums... not to mention proper watering technique and nutrition regimens, and other variables that allow us to grow our plants to their genetic optimum. The general public has been sold the same methods and supplies for so long that the whole thing has become rather... stagnant, I guess would be the word I'm looking for... but our automatic reaction is to trust that the industry is offering us what we need, what works. It might work for us, the consumers... but we're not the ones planted in such mediums... our plants are! It also might work from the viewpoint of convenience, because we only have to water or feed so often with the heavier, peat based soils... but that doesn't mean our plants are happy or healthy residing in such soils, and more often than not, we are not getting them to grow anywhere near their genetic potential. An expert, or someone with an understanding of such heavy mediums, who has the experience and know how to properly water and feed to the best advantage they offer might have a fair level of success... but most of us are just average, everyday, weekend gardeners who don't really know what is happening under the surface of our soils. A lot of growers throw out the axiom "it works for me"... and it very well may... but no one else has their exact environment, climate, level of experience and knowledge, plant material, schedule of care, or other variables that could make a small or large difference. It's also kind of a sentence or argument ender for some. They may not want to explore the depths of container growing as thoroughly as someone else, and may feel that the convenience is ok for them. Not everyone is so devoted to growing well. Under the surface of that heavy soil, however, where there is a perched water table, and moisture is held for long periods of time before drying out... roots literally drown due to lack of oxygen, and they die. As the soil dries out, new live roots are then able to re-colonize those areas... and then we come along and water again... and the cycle replays. As this cycle continues to replay, decaying root matter accumulates, causing toxic gasses to form... and the plant is weakened by this continual cycle of death and regeneration, and an inadequate exchange of fresh oxygen and gasses at the root zone. All this prevents our plants from growing as they should... as they could. If we didn't re-pot on a very regular basis, those plants would surely meet their demise. I'd also like to touch briefly on something else we don't talk about nearly enough... the vast differences between growing in the confined space of containers... and growing in the ground. Once you understand the science of growing plants in pots, you understand why a more inorganic approach works best... one where we are in control of the moisture, nutrition, PH, and we're using a medium that holds its structure well, etc. We wouldn't really want to use organic methods with pots because the two environments, that within a pot and that in the ground, are so uniquely different. In the ground, Mother Nature has an entire army of tiny insects, worms, microscopic creatures, fungi and bacterias that all work in unison, decomposing organic matter into usable nutrition, and maintaining and balancing the environment, keeping it aerated, nutrition rich, and drained well. We don't have that same natural army within our containers doing all that work, actually maintaining the environment and keeping it all in perfect balance, and trying to duplicate Mother Nature within our pots would be next to impossible! Therefore, it makes sense to reserve organic gardening methods for the garden outside, and stick with a more inorganic approach for our containerized growing. Outdoors, in my vegetable garden and perennial beds, I use mostly organic methods. I fertilize using composted goat and horse manure, and the used pool water from a group of Muscovy Ducks. For pest control, I try to stick with natural predators and encourage beneficial insects to stick around, like praying mantises, spiders, toads, snakes, and other critters that eat the bad bugs. I use aged natural wood mulch to help protect roots from our frigid winters, and I generally try not to use chemicals or anything unnatural. With my containerized plants, whether I grow them indoors or outdoors, I realize that they depend on me to ensure proper moisture levels, aeration, drainage, protection from damaging insects, the proper amount of light, humidity and temperature... and they need a nutrition regimen in which the food is in a form that is immediately usable for uptake by the roots, and doesn't require anything to break it down further into usable form. Often, fertilizers like fish emulsion and other natural items aren't really broken down enough for immediate uptake, so it pays to check into that when shopping for a container plant food. The garden has a pretty steady food supply going on, so I try to maintain that type of buffet for my potted plants, by offering them a weakened solution of liquid fertilizer that's ready to be up-taken by the roots, and complete with the micro-nutrients needed. I offer it every time watering is necessary. There was more I wanted to mention, but I can't remember what it was, now... oh, well... it'll come to me later. Frank, there's nothing wrong with a grown man, or woman for that matter, getting excited over the pending arrival of new plants! I'd call it enthusiasm for something you enjoy greatly... and part of life is about attaining that state of happiness! I'm happy for you! :-) And I can't wait until next spring, when I'll be in the very same euphoric state, awaiting the arrival of whatever I decide to order! And don't worry so much about getting everything exactly perfect with the Gritty Mix... once you really grasp the concepts entailed, when you reach that epiphany moment, when the light bulb goes on and you think, "aha!"... you'll find that you will begin slightly adjusting the various ingredient ratios you use in a batch of mix to suit different plants, pots, and situations. And I think you've reached that point. Instead of using a topsoil or a manure compost as your "extra moisture retention ingredient", though, I would get a bag of high grade potting soil that doesn't have anything added, like those nasty moisture crystals, or extra feed. Miracle Gro potting soil has really tanked in quality over the past few years, so I pass on that. We use a different brand, though I can't recall the name at the moment. Sunshine is a good brand, too. You want something fairly even and nice in quality. And remember... turface holds a decent amount of moisture, so take care when adding anything else. Eddie Haskell?! No, no, no... you're much too intelligent and funny to play a secondary sidekick role like that! ;-) Thanksgiving... I know... time flies faster the older we get. Remember when you couldn't wait to be old enough to ride a two wheeled bike? And you couldn't wait to go from grade school to middle or high school... to be able to earn your own money... to get your driver's license... to be approved to drink alcohol... so many milestones. Every time I turn around, another decade is gone. I'm only 50, but I feel ancient sometimes. In fact, this has tired me... I'm thinking a nap sounds good. ;-) Have a nice day!

No, leave the unopened flowers alone. If I'm remembering right from my veg crops class (from thirty years ago), you can refrigerate the pollen flower, and use it the next day on another open female flower. I've read it's best to pollinate squash early in the morning, soon after the flowers open. As to the brassica's, it's actually close to the time to start them from seed- around August 1, to get a late fall crop. Or you can buy plants in about a month to set out. Still, you will need to be hyper-vigilant to keep cabbage butterflies from laying eggs on the plants. Supposedly you can buy lightweight floating row cover fabric from nurseries to protect the plants from insects, but I wonder it the cost is worth it for as little as you plant, you don't want to wind up with 5 dollar a head cabbage! To be honest, I gave up on trying to grow them long ago, it was too much trouble. If it wasn't worms, it was aphids, sigh. Do you like snap or sugar peas? they get planted about mid September, after the last hot spell of summer, and are foolproof once they get a few inches tall, so snails cant eat them in one gulp. Beets, chard, potatoes, onions, garlic and lettuce tend to be easy. Carrots need sandy soil to do well, and radishes in the home garden usually wind up too hot to eat, but they're fun to grow. Still, don't be afraid to do what you want, and see what happens, it's the best way to learn.

Jasdip, These were the other threads. The cookalongs. I know I said tried and true, but this is what I was thinking of...

I love, love, love short ribs. This is a rich dish, so a little goes a long way. I serve them in a bowl-y plate on top of mashed potatoes to which I've also mashed celery root It's a fatty cut and can be prepared the day before so the fat can harden and be easily removed. Great, easy dish. Braised Short Ribs of Beef 3 T. Flour 2 t. Salt Pepper, to taste 2 t. Rosemary 4 lbs. Beef short ribs, rinsed and dried Vegetable oil 1 C. Chopped onions 3/4 Cup Chopped celery 2 C. Chicken stock - boiling (can substitute chicken broth) Preheat oven to 300°. Combine flour, salt, pepper, and rosemary. Dredge ribs in seasoned flour. In skillet, heat 2 T. oil and add onions and celery, sauté for 5 minutes. Transfer vegetables to heavy Dutch oven with lid. Add 2 T. oil to skillet and brown ribs on all sides. Add extra oil as needed. Transfer ribs to Dutch oven. Add boiling chicken stock to ribs and cover tightly. *Bake 3 hours. Skim off excess fat and reduce gravy until thickened. *Alternatively: Simmer ribs slowly on stove top. Notes: Can cook one day ahead, chill, and remove fat layer from gravy. Heat slowly for 45 minutes before serving. Serving Ideas: Wonderful served over mashed celery root, mashed potatoes, or wild mushroom risotto. ====================================== Red Wine Braised Ox Tails 2 750 ml Bottles Dry red wine 12 large oxtail pieces (about 6 pounds total) 1/2 stick unsalted butter (1/4 cup) 5 shallots 5 garlic cloves 2 medium carrots 2 medium leeks (white parts only) 1 medium onion 2 celery ribs 3 fresh thyme sprigs 3 bay leaves 1 bunch parsley stems 4 Cups Chicken broth Preheat oven to 325°F. In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened. Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter. ============================================= Chicken Sorrentino 6 Boneless, skinless chicken breasts, pounded very thin 2 T. Butter 1 Eggplant, peeled and sliced into ½-inch diagonal slices 1 Egg, beaten 2/3 C. Flour 1 C. Seasoned breadcrumbs Cooking spray 1 C. Sherry 1 C. Chicken stock (or canned broth) 6 Slices prosciutto 6 Slices mozzarella Preheat oven to 375° F. Lightly coat a jelly roll pan (cookie sheet) with oil. Coat eggplant slices with flour, then dip into egg, then breadcrumbs. Place eggplant slices on cookie sheet and bake for 20 minutes While eggplant is cooking: Heat large skillet and melt butter. Brown the chicken cutlets for a few minutes until golden brown. Remove from skillet, set aside and keep warm. When eggplant slices are tender, remove from oven and set aside. Over medium-high heat, add sherry and chicken broth to skillet, scraping up all brown bits (deglazing the pan) Cook for about 2 minutes, reducing sauce somewhat. Add chicken cutlets back to pan and top with a piece of prosciutto and a piece of eggplant. Spoon some sauce over the top and cover for 2 minutes, over medium-high heat. Remove cover and top with mozzarella slices. Cover and heat over medium heat for 1 minute or until mozzarella melts. ====================================== i like to serve this with Spaghetti. Chicken Saltimbocca Lidia Bastianich Ingredients Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded Salt and freshly ground pepper 8 large sage leaves 4 thin slices prosciutto di Parma All-purpose flour, for dusting 2 tablespoons extra-virgin olive oil 4 tablespoons unsalted butter, cut into tablespoons 1/4 cup plus 2 tablespoons dry white wine 1 cup chicken stock or low-sodium brot Directions Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess. Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet. Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes. Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve. =================================== For guests who like salmon... Pecan-Crusted Salmon with Mango Salsa 8 Salmon filets 2 C. pecans 1 T. Garlic 1/2 t. Salt 1/4 t. cayenne pepper 1/2 C. Mayonnaise Mango Salsa Preheat oven to 400°. Grind pecans into a course meal. Mix together garlic, salt, and cayenne. Coat filets with mayo, then dip into pecans, coating thoroughly. Place filets on cooking rack set in a baking pan. Bake for 15-20 minutes, or until fish is cooked through. Serve with mango salsa. Mango Salsa 2 Mangos, skinned and cubed 1/2 Red onion, diced small 1 teaspoon Orange zest 1 ounce Orange juice 1 ounce red wine vinegar 1 bunch cilantro, chopped 1 Jalapeno pepper, seeded, minced Mix all ingredients and let sit for 2 hours. ================================================ Pork Medallions in Mustard-Caper Sauce 1 Pork tenderloin 2 Cups Bread crumbs, seasoned, Fresh or packaged 1 Egg, beat it up 3/4 Cup Flour 4 Tablespoons Butter 4 Tablespoons Cooking oil Mustard-Caper Sauce Slice tenderloin into 1/2-inch medallions Pound medalions into 1/4-inch rounds Dredge each medallion in flour, then egg, then breadcrumbs Lay on wax paper until ready for frying Melt 1/2 the butter in heavy, large skillet over medium-high heat Add 1/2 the oil when foaming subsides Add pork to skillet in one layer, being careful not to crowd. Cook for 2 minutes per side. Remove and keep warm in a 250° oven Cook remaining medallions and keep warm. Prepare Mustard Caper Sauce Arrange medallions slightly overlapping on plate and drizzle with sauce. Mustard-Caper Sauce Notes: This sauce is usually prepared in a skillet that was used to saute pork tenderloin medallions. The pan drippings from the pork provide added flavor to the sauce. 1 Tablespoon Butter 1/4 cup Sliced shallots 1 Cup Chicken broth or stock 2 Tablespoons Heavy cream 1 1/2 Tablespoons Drained capers 1 Tablespoon course-grain Dijon mustard Melt butter over medium-high flame. Add shallots and stir 1 minute. Add chicken broth and cream. Mix in capers and mustard and stir for 1 minute. Simmer until sauce is thick enough to coat the back of a spoon, about 8 minutes. Serve sauce over pork tenderloin medallions. ====================================== Chicken Breasts with Sun-Dried Tomato Cream Sauce Bon Appetite 1999 Serves 4 Notes: Make extras sauce and toss with cooked pasta; then plate. Add sliced, pan-cooked chicken breasts if desired. To make just the sauce saute the shallots, garlic and sundried tomatoes, then add wine and reduced to almost nothing. Add the chicken stock or broth and reduce by half. Add the cream and reduce until desired consistency. 4 tablespoons olive oil 4 boneless skinless chicken breasts 1/2 cup sun-dried tomatoes, oil-packed, coarsly chopped,drained 2 large shallots, thinly sliced (about 1/2 cup) 4 garlic cloves, minced 1/2 cup dry white wine 3/4 cup Chicken stock , or broth 1 cup whipping cream Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. ========================================