hey jon .... i realize you have done many posts about all this.. but i cant recall the facts in all the different posts ... these look like very young babes.. how long ago planted??? i think its a function of not quite being 'established'] .. the roots can not process enough water to offset the ambient weather ... once fully est'd ... they will be very much more able to handle the vagaries of weather [which i call free range] ... but until then.. they will have the potential to do this ... whether or not you have proper water ... water deep into fall ... if not all winter, of which i have no idea what you call winter ... its sunburn ... to my eye ... [which i also see in winter in my z5 ... winter dessication] i am presuming that you are inserting your finger.. and insuring the amount of water.. is actually keeping the soil moist at root depth ... mulch sounds about right ... otherwise .. its young tree-father paranoia ... presuming proper water.. there isnt much more you can do .... good luck ken ps: the leaves on the maple look like they might be drooping.. beyond the sunburn... if so.. its not getting enough water.. or its normal for whatever maple that is .... pps: i appreciate the pix of the logbook.. but they werent necessary.. i believe you if you say you took notes .. lol ...

We pretty much grow all the veggies we consume, and fruits too. We still buy avocados (plan to buy a baby tree), bananas, and artichokes, since mine are only starting to produce. I do not think I can grow bananas here, but might still try. Our situation is a little different since we grow 365 days a year. It is just two of us, but we produce a lot of excess that goes into canned/pickled/dried/smoked/fermented gifts. I stretch the season by planting in shade, or using amaranth and New Zealand spinach as summer greens, this way we always have fresh garden greens. We always have some type of legume growing (peas, favas, runner beans, limas, southern beans, regular beans) so we only preserve the excess. I recently gave several gallon bags away to friends, but we also pickled 10 pints. I do very little canning per se, since we simply eat what is growing. In a couple of months, different things are growing, so we eat that. I can and preserve when I have an excess that might go bad. However, in some cases, i like some preserved products so much that we grow extra, so we have the excess. Examples are smoked peppers, dried and smoked tomatoes, picked relish, pickled peppers, pickled green beans, stuff like that. It allows you to make your own gourmet food, that you would pay $$$$$ at a place like Bristol farms, except what you can produce from your own garden veggies and seasoning will be even better. You have to find out what works for your family, but I will offer some alternatives to canning the food on your list. - Tomatoes can be dried, and also smoked and then dried. Dried tomatoes can be ground up and made into an 'instant' tomato paste/sauce. No canning, jar costs, water costs, electricity, freezer space. You can use a solar dehydrator in many areas too. -Potatoes can also be dried, but they will keep in the cellar a long time. You can extend the growing season by staggering plantings, then you store them in the earth ;-) -same thing with winter squash, it keeps in the cellar. -peppers dry and smoke very well. I grow extra just for smoking. I have dehydrated zuchs, onions, carrots, green beans, kale, garlic, fruit.....I do it mostly for backpacking trips, but the dehydrated veggie flakes also make a nice addition to soups. I have not found any good way to preserve eggplant, except to make a dish with it and freeze it, like eggplant parmesan or moussaka.

A few thoughts, though I am late in the catching of this thread: 1. I disagree on the Boron deficiency claim. Or at least I disagree that it is so obvious. First off, the leaves are curled the wrong way to make that claim off a pic. Also, boron deficiency looks exactly like 3 other mineral deficiencies, so somebody is being demeaning without good reason. Boron deficiencies simply don't happen often by themselves in hydro. In hydro, boron is more available than in soil and is supplied plenty well in commercial nutes. 2. I think your pH is/was too high for optimum. 6-6.5 is optimum in soil. Not in hydro. 5.5 to 6 is optimum in hydro. Sounds like some of the advisors here forgot to pull out the right chart or were unaware that pH needs are lower in hydro than in soil. Likely the latter as I find many growers use the same charts for both by mistake. Easy mistake and even easier to grab the wrong chart if you don't know it by eye. Iron and Manganese, for example, become less available in hydro as the solution drifts toward neutral. Iron is virtually unavailable around 8 and up. In soil it is available all the way to 9+ (my charts don't go any further). Thus the importance of using the right info. 3. On pH again, I would like to point out that just because you may have a deficiency of a mineral it doesn't mean that your solution is deficient. It only means the plant is. Adding the mineral won't help you if your pH keeps it locked out of the root systems ability to accept it. That is a common mistake, too, in the ground. If you have blossom end rot you may assume you need calcium. Usually wrong. It's because the calcium isn't getting in the plant. In the ground that is usually due to drought stress that later causes mineral transport issues. Not because the mineral isn't in the ground. Point: don't assume a deficiency in the plant automatically means a deficiency of that mineral in the solution. 4. Tomatoes don't have an end of life cycle so soon. Remember, they are a perennial that is grown as an annual. They can actually grow another crop. Your browning could be lack of nitrogen and the browning of the stem could just be the tissue turning woody. Don't know without a good pic of the stem. Sometimes, when you go to a fruiting formula you deny the plant the nitrogen you used to give it. I do. This will cause yellowing and ultimately browning and falling off of lower leaves (clip them off before they die as dead/dying tissue invites disease). No worries. More will grow elsewhere. there are greenhouses that grow the same plants for 18 month stretches. Eventually, my understanding is that they stop producing as quality of fruit. I've never grown that long with one plant to verify this, though. My 9 month old tomatoes produced as well as my 4 month old ones, though. Unfortunately, the cat got to them and mistook my set up as a cat tree. I cried. Seriously.

what exactly did he replace? The lines from the transformer on the pole to the top of the mast is power company owned. There, the wires splice together and from the top of the mast, down the pole into the meter and so on is customer owned.