Well, here's an update on teh garden. There has not been a whole lot ot harvest, at least not in quantity. A squash here and there, herbs, some cherry toms and both raspberry bushes seem to have a disease so there was essentially nothing harvestable from them. We've also been harvesting lots of green onions and scallion and more carrots. I honestly don't have the time to keep track of ti all but here's some pics of whats going on!! Mint and the left over onion seedlings we had which didn't grow much in this container. We've also harvested the mint pretty heavily and its beginning to flower: The strawberry bed: Fortex beans...what the baby bunnies didn't eat: Chard and celery, also been harvesting pretty heavy: Oregano getting ready to flower. Still any good after flowering? Big beef toms: Cherry toms: Bush beans (wax), parsley, and a couple cucumber vines that haven't produced anythign yet. The bunnies ate 2 of the vines already: More pole beans, had to be replanted.....twice....thanks bunnies!!! More toms: This bed has 4 toms, 4 peppers, salsify and some shallots and onions. I've reseeded more carrots where the straw is but its just too damn hot to get anythign to germinate: This bed has 4 toms, 4 peppers, and 3 honey bear squash that are just forming buds: Big beef nest to brandywines which so far are setting about the same number and size of fruit, just brandywine was slightly later: More toms and peppers, there are also basil plants between all the toms but they are hard to see, genovese and purple. THe genovese is definitely out producing the purple variety: More toms..... Closeup of two cherry plants pruned to a single stem: More peppers, I planted lipstick, poblano and a color mix and I honestly don't know which are which. So far only two have actually set fruti and they both appear to be lipstick peppers: Peppers in the next bed, I also seeded more carrots in both these beds...twice, zero germination :( : Whats left of the cippolinis, some have nice bulbs, some have not much and growth has been really varied, even in the same bed: San marzano toms, these are also pruned to a single stem, producing great: This bed gets the least sun and it shows, it has green zebra, cherry and san marzano toms and 4 eggplants which are just starting to bud as well as a second planting of zucchini and the rest of the leeks that we didn't harvest as babies: There are two honey bear and 3 zucchini here, all of which have been producing well. We've already had 3 acorn squash and a handful of zuc's: Mystery squash growing in the compost...: Kenearly beans (dry shell), mostly an experiment: Second planting of chamomile...and cosmos: Butternut, pie pumpkins, second planting of watermelons, and corn (and yes I know I'll have to hand pollinate) None of these have blossoms yet: Watermelosn and charentais: My little ones sunflowers and eggplant, he planted them all by himself!!! Tomatilloes that have me stumped. The larger one has not produced a single fruit. THe smaller one has a decent amount but also hasn't grown ahrdly at all and they were seeded at the exact same time: And the artichokes. I don't expect much here. I think its just too hot and something has broken off most of the leaves of 3 of 4: Other than that our crab apple is so loaded its leaning over so even though I'm not a huge fan we are going to pick as many as are easily reached and make some jam. So there is my super long update, hoep everyone elses summer is goign great!

The link provided says "...reduce lime by half the amount of ash used...". I read that as: if I need 5 lbs of lime and use 10 lbs of wood ash, then the resulting lime is 5-10/2=0 i.e. 10 lbs of ash replaces 5 lbs of lime. That 10 lbs of ash would supply only 0.3 lbs of potash, so I need to find another source of potassium fertilizer for the remaining 1.7 lbs needed. Am I reading this right? Also, am I right in assuming that the 'K' in the NPK fertilizer label refers to Potash (K20) and not Potassium (K)?

For snap beans, you would be better off with a pole variety. Yes, they can take a little longer to bear (or not, as I'll show below) but the yield will be much higher, and sustained over a longer period. The length of growing season is not as much of an issue for beans picked immature, since they need far fewer days than beans left for shellies or dry seed. I didn't plant my snaps until July 1st this year, and still froze a year's supply before frost. While as a rule pole varieties take longer to bear than their bush counterparts, there are exceptions. "Goldmarie" (wax) and "Earlyriser" (green) are as quick to bear as most bush varieties. There are several other green-podded pole Romano types that mature quickly. "Kentucky Wonder" is a little later, and bears heavily... but since they must be harvested small to be stringless, it may not be the best suited to pot culture. "Emerite" and "Fortex" remain stringless to a large size, so you'll get more pod weight per plant, and both freeze well. In a large pot, I would recommend thinning to no more than 3 bean plants per pot. For limas, I would still recommend a pole variety. "Sieva" (a.k.a. Carolina) has done well for me in Wisconsin, even when direct seeded. It bears heaviliy, and is probably the best pole variety for short seasons. "Sieva" has been in short supply commercially, due to recent crop failures; hopefully that will not be the case next year. "Carolina Red" is similar in all ways to its white-seeded cousin, and is available from Sandhill Preservation. Started early as transplants, limas are more likely to reach maturity, plus that would open up your choice of variety a bit. The root systems of limas are larger than those of common beans, so I would recommend no more than 1 plant per pot. Edamame soybeans are only available as bush. Like any bean, they respond well to additional spacing. I've never grown soybeans in pots, but you can probably get 3-4 plants per pot, depending upon pot size. The yield per plant, though, is fairly low, I'd estimate about 4 ounces or less per plant. I've had widely spaced plants yield much more than that, though; one plant produced over 100 pods, enough for 3 people. Now the bad news. I'm not sure if it is reasonably possible to get 50 pounds of any shelly bean from pot culture, without a huge number of pots. Pole beans have large root systems, and I have observed considerable stunting in pot culture, even with large pots. My dry seed yield from pot-borne pole beans is less than half what it would be in open ground, and depending upon variety, sometimes no more than a few ounces of dry seed per pot. You might get a lot of snaps, but chances are that the limas would give you only a pound or two per pot. That doesn't mean that you shouldn't try it, or that the results won't be worthwhile... just don't go into it expecting to fill a freezer. I should mention that 50 pounds is a lot of edamame by any measure. I grow a lot of edamame soybeans in fertile ground, and a large crop for me is 25-30 pounds. That requires about 40-50 feet of row. But then, edamame soybeans are not typically eaten in large servings, so a little goes a long way.

Sapphires: I use about 6 and one half lbs. of meat for 40 Meatballs. 5 and one half lbs. of beef and 1 lb. of Italian Sausage. They are large Meatballs So , if you use 3 Meatballs ( about golfball size ) for each sandwich, that would be about 6 and one half lbs. of meat. It all according to the size of your Rolls and Meatballs. Of course my Meatballs and Sauce are so good, they would probably eat 2 sandwiches each . LOL !!! Here is my Recipe for my Meatballs if you need it. ****************************************************** Making Meatballs, Traditional Style, in a KA Mixer For years IâÂÂve heard about not mixing the meat too much, ( they will be tough ) I know Grand Mom didnâÂÂt do it this way but it is worth a try. They are Good !!! Lou Ingredients: Close to Traditional 5 1/2 pounds of lean Ground Beef. ThatâÂÂs all that fits in the Bowl. Most times I use Ground Sirloin. 5 links of Mild Italian Sausage. Remove skin and chop into 1 in. pieces 2cups Bread crumbs. I use dried Italian bread 1 cup of Onion chopped small and micro waved , 1 ý minutes w. bit of water. 2 teaspoons of Garlic powder or Fresh Garlic minced fine. I use Garlic Powder , because I make tiny meatballs too, for Chicken Wedding Soup 1 teaspoon of Onion Powder 4 teaspoons of Parsley Flakes 1/4 teaspoon of Oregano 1/4 teaspoon of Black Pepper 1/4 teaspoon of Old Bay Seasoning 3 tablespoons of Parmesan cheese 1 teaspoon of salt ( to taste ) 2 Eggs beaten 1 cup of Chicken stock , College Inn or I use 1 cup of hot water w. 2 teaspoons of Chicken Flavored Soup Base - - - - - - - - - - - - - Place all the Meat and Sausage, pieces alternately into the mixer bowl. Start mixing slow, using the Paddle blade, just until blended. The Paddle will pull out all the Gristle. Place all the Crumbs, Onions and spices etc. into a mixing bowl and dry mix. Beat the egg into the cooled Chicken Stock of choice and add to the Crumb mix. Add enough water to dampen all the crumbs. Put this into the Mixer Bowl with the meat and mix slow until everything is blended. Add a little water if needed but not soft. I use an Ice Cream dipper to measure out and compact the meatballs Bake them on a Cookie tin with oiled Aluminum Foil. 350 Degrees for about 15 minutes . Test with a meat thermometer to 130 Deg. This Recipe will make approx. 40 meat balls, according to size. You can put them in your Spaghetti Sauce 1/2 hour , before it is done cooking. I, double bag them and place in the freezer for later. This recipe can be used for Meat Loaf. Sub some small bread cubes for Crumbs and some Cream of Mushroom Soup for the Chicken Stock. Good Luck, LOU