As said elsewhere, please post picture so we can understand by "webbing." In the meantime, check for info about giant whitefly. Also call your county's Univ California Extension Service office; phone number in section for county offices.

Thanks Nandina....where did you get your seeds?

Here is a post from the Once a Week Cooking Forum on freezing a casserole very similar to the one you want to use. I would still try a partial recipe and freeze it to see what you think, but it sounds as though you will be fine with your recipe. I think it's a wonderful fund raising idea. The thread where I found this is linked below. Lee RE: How do I freeze eggs? * Posted by Brenda (brenda_t@ivillage.com) on Fri, May 18, 01 at 10:05 I found it: anyone interested: 4 1/2 c. seasoned croutons 2 c shredded cheddar cheese 1 medium chopped onion 1/4 c. chopped sweet red ppper 1/4 c. chopped green pepper 1 jar (4.5 oz) sliced mushrooms, drained 8 eggs 4 c. milk 1 t salt 1 t ground mustard 1/8 t pepper 8 bacon strips, cooked/crumbled Sprinkle croutons, cheese, onions, peppers and mushrooms into 2 8-inch greased square baking dishes. In a bowl combine the eggs, milk, salt,mustard and pepper. Slowly pour over vegetables and sprinkle with bacon. Cover and freeze one casserole for up to 3 months. Bake the second, uncovered, at 350 for 45-50 minutes, or til knife comes out clean. To use frozen: Thaw in fridge for 24-36 hours. Bring to room temp for about 30 min then bake. Bake uncovered at 350 for 50-60 minutes or til knife comes out clean. Makes 2 casseroles (6-8 servings each) Here is a link that might be useful: How Do i Freeze Eggs

A while ago I got a library book from Readers Digest called Magic Foods. It's all about foods with healthy GL, which raises blood sugar slowly. The recipes focus on good GL foods such as fruit, bran, broccoli, garlic, olive oil, vinegars, sweet potatoes, onions, brown rice etc etc. Last nite we had a sirloin tip in a marinade, which incorporated a lot of the GL foods. It was good, but it might have had a touch too much balsamic, I was tasting a "bite" so I think cut back, would be better. Sliced the steak in think slices with steamed carrots and potatoes. Flank Steak with Balsamic Sauce (Readers Digest Magic Foods) A zesty marinade is transformed into a rich-tasting sauce. Use a ridged grill pan or skillet, or indoor grill. 1/3 cup orange juice 1/4 cup balsamic vinegar 1 tsp worcestershire sauce 1 tsp dried thyme 2 garlic cloves, minced salt and pepper 1 1/2 lb flank steak, trimmed 2 tbsp finely chopped shallot 1 tsp olive oil 2 tsp unsalted butter Whisk the orange juice, balsamic vinegar, worcestershire, thyme, garlic, salt and pepper. Place the steak in a shallow glass dish, pour the marinade over and turn to coat. Cover and refrigerate 2-8 hours, turning several times. Remove steak from marinade and pour marinade into a small saucepan. Add the shallots and set aside. Brush a ridged grill pan or heavy skillet with oil and place over medium-high heat. Add steak and cook 6-7 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes. Bring marinade to a boil over medium-high heat, and cook until reduced to 1/3 cup; 3-5 minutes. Remove from heat, add the butter and whisk until melted. Slice steak thinly across the grain, add any accumulated juices to the sauce, and serve with the steak.