Ahhhh! Glad I logged in today. I have two recipes for concord grapes. Grape Jam This is from the Ball Blue Book. This yields about 7-9 half pints of jam. Ingredients 2 qts. stemmed Concord grapes 6 c. sugar Separate pulp from skins of grapes. Chop skins in a food blender or chopper. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp without water until soft; sees should start to separate out of pulp (about 10-15 minutes); press through a sieve or food mill to remove seeds. Combine pulp, skins and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 20 minutes. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Grape Pie I had an overabundance of grapes a couple years back. I had no idea of what to do with them all. I had already made 70 jars of grape jam. I stumbled on this pie in the Best of Amish Cooking by Phyllis Pellman Good and combined it with a recipe I found on www.allrecipes.com that was submitted by Terri. This is what I came up with. It makes 8 servings. Ingredients 3-4 1/2 cups grapes 3/4 cup sugar 1/4 cup flour 1 tablespoon tapioca 1 tablespoon lemon juice 1 tablespoon butter 1 disc pie dough Topping 1/2 cup quick oats 1/2 cup packed brown sugar 1/4 cup all purpose flour 1/4 cup butter Stem grapes, wash, drain and squeeze from skins. Chop skins and set aside. Simmer pulp for 5 minutes. Remove from heat and immediately put through a food press or strainer to separate seeds. Discard seeds. Stir pulp and skins together. Blend in sugar 1/4 cup flour, tapioca, lemon juice and 1 tablespoon butter. Roll out pie dough to fit 9 inch pie pan and place in pan. Spoon grape mixture into pie shell. Combine topping ingredients until it resembles a coarse crumble. Sprinkle over pie. Bake at 425 degrees F for 10 minutes. Reduce to 350 degrees F and bake an additional 30 minutes. I also stumbled upon a Concord Grape focaccia, but haven't made it yet. Everything else I've made from this website has worked out well, though. Here's a link to the recipe. Hopefully this gives you a few ideas to run with. Here is a link that might be useful: Concord Grape Focaccia

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I would say, absolutely go for it! I kept most of my existing cabs and had them refaced (new doors and stain). Since it was a matter of staining and needing a new section of cabs built, I had a local cabinet maker do it all. But, in a painting situation, it would be so much easier. I have read many good things about Scherr's and don't think you could go wrong with that one plan of yours. Call them up so you can be advised as to the best hinges and bore holes for the doors so ordering the doors and hanging them will go smoothly. They will make the holes for you. Good luck and let us know what you decide to do!

Rosemary really doesn't require much in the way of nutrients - it generally thrives in pretty lean soils. But it can benefit from a light fertilization in late winter/early spring just as it starts to push new growth. Fertilizer spikes or sticks are just a waste of money. They do not deliver nutrients evenly where the fine feeder roots of the plants can easily access them but rather concentrate them to a very narrow area. If anything the MG liquid is far preferable. Try creating a small moat of soil or mulch on the downward slope side of each plant. That should help to slow water movement down the hill and concentrate it where the roots can absorb it.