Yes, the same Leyland is second from left in the first picture, third from left in the bottom picture. I'd say it has grown three feet in a year. I wish now I had given it a little more room. I went by the UT Extension Office recommendations for a screen planting (5'-7'). I guess it will be OK, but I think 10' might have given it a little more elbow room. Oh well! Everywhere I looked reported a different mature width for these. I just sort of tried to split the difference...

Thank you for all the responses! Helenh - I had already googled to find info on these tomatoes, I'm looking now for more personalized experiences. Most of what you find through google are specifics from places who sell the seeds/tomatoes, and not personal growing experiences (which I find much more useful) :) We also had a lot of splitting last year because of all the water, so it is difficult to tell whether that was "normal" or not! I hadn't heard of Green Grapes (I'm assuming it is a smaller fruit, almost a cherry) but I'll definitely look into that one! Green Zebra is on the list, and they sound quite popular although polarizing. Some people really love and some people really hate ... the pictures of it almost sell me on this tomato right there, so beautiful! Ladon - thank you for the Pineapple endorsement. That is actually one of the yellows I am looking at for next year, and you make it sound so delicious. I do love the show offs :) Hemnancy - thank you so much for all the suggestions. I've actually not heard of any of those so it gives me good reading ... I really appreciate the suggestions! Does anyone have any comments on Zapotec, the pink one? or Ferris Wheel? Or Vintage Wine? I'm finding it difficult to get good info on these ones. Are they as tasty as the ads make them sound? Are they on your must-grow list, or not?

Here it is. Typed it up just for you. Home Cookin Chapter: Recipes From Thibeault's Table Plum Crazy Carrots ================== Source Green on Greens 1 pound carrots peeled 2 1/2 tablespoons unsalted butter 2 teaspoons sugar 1/2 cup chopped pitted fresh blue plums 1 teaspoon finely slivered orange peel 1 1/2 teaspoons brandy salt and freshly ground black pepper chopped fresh parsley Cut the carrots into strips 3 inches long and about 1/4 inch thick. Cook in boiling salted water until just barely tender about 4 minutes. Rinse under cold running water; drain. Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the carrots; sprinkle with the sugar. Cook, tossing gently until the carrots begin to caramelize. Add the plums and orange peel to the carrots. Cook over medium-low heat until the plums give off their juice and are almost tender, about 5 minutes. Stir in the brandy and remaining 1/2 tablespoon butter. Raise the heat slightly and cook, tossing gently, until most of the liquid has evaporated. Season with salt and pepper to taste. Serve sprinkled with fresh chopped parsley.

If it were mine, I'd go with a creamy color for the house, with a darker green from the roof for the trim and facia. Change out the wrought iron...it's too frilly for the house. Put some mullion trim and shutters on the addition...those horizontal windows don't work with the mullioned windows in front. I would keep the shutters the same color as the facia & trim, not black. I'd do the front door in black, tho. If you keep the wrought iron for now, paint it black, that would give it some weight and look less frilly. I'd put flagstone down on the porch, that is contemporary, fresh and would fit with the house. Rip out ALL those shrubs and relandscape. Those shrubs are really dating the house. Check with local landscapers to see what works in your area, but get rid of those shrubs...PLEASE! Also, get a more updated lamp out front. That one is very, very dated, and there are beautiful ones out there now that work much better.