Hi Lynn, I went to Camp Cuyamaca in 6th Grade, I still remember the Camp Song (YEA,YEA,YEA,YEA CUYAMACA ;-) Yes, Oregon Clay and yes, it loosens it real well, check out my video link below. BTW.. Also ..Yes , I use Decomposed granite for breaking up the Clay as well as for providing Micro-nutrients to the Beneficial herd. Decomposed granite is a rock powder and is an excellent amendment for clay soils. All rock powders are great sources of minerals and micronutrients. All growing soils need them. As the microbes and macrobes like earthworms, digest the insoluble minerals, they break down into the various soluble micronutrients that all forms of plants need. For example, limestone rocks are rich in calcium. Granite rocks are rich in potassium, etc. Seaweeds of course are the king of micronutrient fertilizers and soil amendments. There can be up to 70+ trace elements in seaweed. In locations where seaweed is not readily available; rock powders is one answer to the problem. Research continues to reveal that insoluble tiny particles like rock powder minerals, can be easily digested or absorbed via microbial activity, over time, into the anatomy of growing plants, thriving in the presence of rich organic compost, and other forms of powerful biostimulants like aerobic compost teas. Obviously a heavy clay soil is very difficult to initially dig, whereas a sandy loam is much easier. Heavy clay soils can be improved considerably by adding a lot of sawdust and mason's sand. DO NOT use beach or river sand! Mason's sand, being crushed granite, has sharp edges and actually loosens the soil. Here is a link that might be useful: Jon's Wonderful Soil 2010

I bought the M242 already and I love it, quiet, easy to start and strong enough. If it is as good as the tried and true T231 engine, which is the same as in their hedge trimmer, I am happy.

I'd particularly love the Melothria, but the Baby boo pumpins, any of the beans, and the China Rose radish would all be of interest if you want to do a larger trade. Check my list to see if there's anything you like :)

Colleen, I agree, for what that's worth. I live in a small college town, but my chances of being a victim of violent gun related crime are 1 in 346, according to state statistics. It would be 1 in 47 if I lived in Detroit. My chances of getting sick from eating home canned jam are far lower than that, as bacteria and mold can live in the acidic environment of home canned jams, but only a few are pathogens. The government writes their "guidelines" based on the premise that the dumbest person in the dirtiest kitchenstill won't die if they follow the instructions. They build in room to mess up and still be OK. They fail to differentiate between quality issues and safety issues, as KatieC also mentioned. So, would I eat LindaC's jam sealed with paraffin? Without hesitation, and I have, her crabapple jelly was lovely and delicious, she sent me some. I just cannot get the "hang" of paraffin and never have been particularly successful, so I use rings and lids on the jam and use the old jelly jars that had metal covers without threads for things like a salt container by the stove. Ashley uses them as containers for her homemade candles and sugar scrubs, along with any "cool shaped" jars, so they aren't discarded, but I don't use them for canning. Additionally, if you are providing those items to the public, many are very suspicious about home made products. Remember all those threads here about whether something is safe to eat? I know people who throw out milk because it's reached the expiration date, without even stopping to see if it's sour or can still be used. Those people are not going to buy/want/consume a product that's out of their comfort zone, and people will sue you at the drop of a hat if they even think there's an inkling that you have an "unsafe" product. Aa for reusing jars, first the guidelines said not to use them, they were not approved. Then the guidelines said go ahead and use them, but expect more breakage and seal failures. Now they are "not suggested" or something similar. Whatever. I use those old wide mouth Miracle Whip jars to can tomatoes, I reuse spaghetti sauce jars if lids fit, some of the old marshmallow cream jars have a really nice "squatty" shape and wide mouth lids fit perfectly, I use those for salsa. So, if a lid fits, I use it, and I don't get any more breakage than I do with commercial mason jars. I do not put them in the pressure canner because then I do seem to get some additional breakage, but boiling water doesn't hurt them and some of those Miracle Whip jars that I put tomatoes in are 25 years old or more. (shrug) They still work. Annie