Cages. Size of cages depends on the variety. I use CRW cages. Check out Bingsters pics here of his container support system not to mention all the pics Raybo has posted of his EarthTainer system and the cages he builds for them. He has posted detailed instructions here numerous times. And if you search 'cage or stake' here you'll find 100's of pics posted of various support systems on this forum and on the Container gardening forum. Dave

Getting rid of books, ANY books, is difficult for me. I have been noticing that I am interviewing friends before I give them a book. It happened just yesterday... I said, "Do you read such-and-such author?" She said, "Yes, but I tend to take that author to the beach and the books get filled with sand and I just leave them at the vacation house for the next family." And I said, "Wow. Isn't the weather lovely today?" I kept the book. In my brain, I know that books are meant to be shared and discussed. In my heart, they ALL belong to ME. But when I do get a few that are ready to be out on their own in the world, the library sale gets them, family and friends get them. Somehow, I feel much better giving them away if I know they are going to a good home. Weird, and strange to attach such emotion to inanimate objects. But what can I say? It's the truth, I do it. PAM

<"because it is more dense and rigid than greens such as spinach, the process time for Spinach and Other Greens would not necessarily be sufficient heat treatment to destroy pathogens and the final product could be under-processed. As you probably know, low acid foods like cabbage are at risk of causing botulism, so we do not just guess at a process time – the risk is too great. So I’m sorry to disappoint, but we do not have a recommendation for home canning cabbage as is. We currently do not have the resources to conduct individual product testing, and we do not know of others looking to do so at this time."> Whoever posted that comment on the blog didn't think it through well first or was simply reciting the standard "lack of research" response and the "quality first" response. Just as we are taught in classes. Since the 75-90 mins processing time required for all the greens is the longest processing times available for anything (except tuna), even meats, then there simply is no way it would not also be sufficient for cabbage given the detailed instructions given by NCHFP for canning it. Why that particular individual chose to single out cabbage at this time I can't say. But I sure wouldn't put much stock in it because they have not been doing any research on anything for over 2 years now so can't have learned anything new about it. And in all their prior discussions of cabbage processing it has been incorporated under the greens guidelines with no problems (same for collards). The real issue is quality. Canned, processed cabbage is an undesirable mush in their opinion which is why they have always preferred freezing it. So I see that blog discussion more along the lines of past instances where recipes previously approved, have been withdrawn from the later editions of books merely because of lack of interest in them and because of such a viable alternative option. In this case freezing. If NCHFP truly believes that pressure canning cabbage (or collards) is hazardous then they can easily post such a notice on the official website as they have with other changes recently. Dave

It depends on what you want to store in the drawers. E.g., if you just one "layer" for silverware, then I would get one with a shallower top drawer. Personally, I don't like "stacked" rollouts in the same drawer; IMO, that defeats some of the purposes of having drawers (one movement to open/close). Separators, though, can be useful. Maybe not bins so much as they waste space, but separators don't waste nearly as much. I have one 4-drawer stack that has 3 shallower drawers with a deeper bottom drawer (we use as our "bread drawer"). In the shallow drawers, I (1) silverware, (2) foil/plastic bags/wraps, and (3) electrical (extensions cords and the like) My suggestion is to plan your storage -- look at your layout and determine what dishes, tools, utensils, pot holders, etc., you need in each Zone and select your drawer options accordingly. Here's an example of a storage plan: