It's not too late to plant most vegetables, with the exception of those which tend to bolt or otherwise not perform well during hot weather, such as spinach, lettuce and radishes. Beans, squash, cucumbers, turnips, chard and many other things can be direct seeded now in your area. Seedlings of tomatoes, eggplant and many other veggies can be set out now. Jim

I think the only way you can prevent LB is by ensuring the plant don't get wet. Hego

Thank you for your kind comments. I know some people don't care at all for lamb (Karen, you have a very good reason for not wanting to eat lamb!) Here's the recipe: I love Google! I Googled "Peppercorn Lamb + Silver Palate Cookbook") and.......voila....the recipe appeared! Lots of fun comments about how good it is came up too! Roast Lamb with Peppercorn Crust From The Silver Palate Cookbook The mixture of mustard and three peppercorns gives this roast a crisp and piquant crust. (6 to 8 portions) 3 tablespoons crushed dried peppercorns, an equal mix of white, black, and green 1 tablespoon fresh rosemary leaves, or 11âÂÂ2 teaspoons dried 1âÂÂ2 cup fresh mint leaves 5 garlic cloves, crushed 1âÂÂ2 cup raspberry vinegar (Available in specialty food stores) 1âÂÂ4 cup soy sauce 1âÂÂ2 cup dry red wine 1 boned but untied leg of lamb (about 5 pounds after boning) 2 tablespoons Dijon mustard 1. Combine 1 tablespoon of the crushed peppercorns, the rosemary, mint, garlic, vinegar, soy sauce, and red wine in a large shallow bowl. Add the lamb and turn to coat with the marinade. Marinate the lamb, covered, in the refrigerator, for 8 hours, turning occasionally. 2. Preheat the oven to 350�F. 3. Remove the roast from the marinade and drain; reserve the marinade. Roll the roast, tying it with kitchen twine. 4. Spread the mustard over the meat and pat 2 tablespoons of crushed peppercorns into the mustard. Set the roast in a shallow roasting pan just large enough to hold it comfortably and pour the reserved marinade carefully around but not over the roast. 5. Bake for 1-1âÂÂ2 hours, or 18 minutes per pound, basting occasionally. The roast will be medium rare. Bake for another 10 to 15 minutes for well-done meat. Let the roast stand for 20 minutes before carving. Serve the pan juices in a gravy boat along with the lamb. (I strain the pan juices, thicken w/ a tad of cornstarch mixed with water.......yum!)

z6 is about half the Us.. and very divergent ... where are you ... and what kind of sun exposure are we talking about .. ALL hosta can still look good in august ... properly cared for .. and in the right place .. so we need some more info ... what kind of planter .. and will you be starting with fresh media ... its usually the most important thing in a decorative planter .. speaking of which.. does the planter have drainage??? oh.. and what size???? ken ps: and what will you do with it for winter? .. so many questions.. so little time ...