Go to Johnnys Seeds web site and clic on the type of vegatable you want to grow then click on the growing information highlight the information copy and past it into a word processing program then move on to the next one and repete the process and soon you will have growing information on all of the vegatables you can grow. here's the one from lettuce. Remember to go alphabeticaly from a to z. www.johnnyseeds.com Growing Information: CULTURE: Lettuce is hardy and can be planted as early as the soil can be worked. It is a cool weather crop and makes its best growth at temperatures of 60-65°F (16-18°C). Careful variety selection is important for hot weather crops. Sow every 3 weeks for a continuous supply of fresh lettuce. THERMAL DORMANCY: Lettuce can be dormant at high temperatures. For best germination results sow at soil temperatures of 68°F (20°C) or lower. The priming process in pelleted lettuce seeds broadens the temperature range in which the seeds will germinate, overcoming some of a lot's thermal dormancy. TRANSPLANTING: Sow in flats, 4 seeds/in., or in 3/4' plug trays, barely covering seeds with fine vermiculite, 3-4 weeks before transplanting outdoors. Shade the flats on sunny, warm days if necessary to keep the soil surface cool, below 75°F (24°C), until germination. If sowing into flats, transplant 1-2' apart into flats, pots, or cell-type containers about 2 weeks later. Harden seedlings by reducing water and temperature for 2-3 days before planting outdoors. Properly hardened transplants can survive temperatures as low as 20°F (-6°C). Transplant iceberg lettuce 12' apart in rows 18' apart, other types 8-12' x 12-18' apart. DIRECT SEEDING: Seeds germinate even at low, 40°F (4°C), soil temperature, but poorly above 75-85°F (24-29°C) depending on the variety and seed lot. Cover seed lightly, about 1/8', and firm soil gently. Dry soil must be watered to ensure coolness and moisture, and for even germination. Thin young seedlings to one plant per spot. For salad mix: sow in a 2-4' wide band, about 60 seeds/ft. MT0 SEEDS: A variety name followed by MT0-10 indicates that the seeds offered for sale in sizes larger than a packet have been tested for the presence of lettuce mosaic virus and that no LMV was found in a sample of 10,000 seeds or less. MT0-30 indicates that no LMV was found in a sample of 30,000 seeds tested. NOTE: A disease-free test result does not guarantee a seedlot to be disease-free, only that in the sample tested, the pathogen targeted was not found. DAYS TO MATURITY: For full-size heads from direct seeding and growth in mild temperatures; subtract 10-14 days if transplanting. Note: maturity can be 3 or more weeks later in cool weather, and up to 1 week earlier in hot weather. AVG. DIRECT SEEDING RATE: For full-size heads (precision seeded): 5,300'/oz., 220'/1,000 seeds, 5.5 oz./acre at 3 seeds every 8' in rows 18' apart. For salad mix: 400'/oz., 16'/1,000 seeds, 6,400'/lb. At 60 seeds/ft. TRANSPLANTS: Avg. 20,000 plants/oz. SEED SPECS: SEEDS/OZ.: 20,000-30,000 (avg. 24,000). MINI: 0.5 gm. unless otherwise noted (avg. 400 seeds, sows about 17' at 24 seeds/ft., or makes 250 transplants). PACKET: 1 gm. unless otherwise noted (avg. 800 seeds, sows 34' or makes about 480 plants).

What a great thread.. glad I got around to reading it. My normal salad at home-- the one I always have ingredients for is a mix of lettuces/spinach, carrots, cucumbers, onions, dried cranberries and pistachios. I add parmesan if using a vinaigrette.. skip it if using a creamy dressing. A favorite I've been craving is red leaf lettuce, butter (or any other delicate lettuces), blanched asparagus, red onion and orange segments in a citrus vinaigrette. I've added grilled shrimp and chicken to it.. but most often I like it as is. I had a life changing salad at a restaurant once-- I keep meaning to try it at home but havent as yet. Mix of lettuces, grilled chicken, blanched green beans, carrots, cucumbers, onions, macadamia nuts with a spicy thai dressing. Speaking of thai dressing-- the Thai Chicken salad at panera is my favorite "pick up a salad" treat. I don't remember what all is in it but I know there's carrots, cucumbers, roasted edamame, peanut sauce and a spicy dressing. I make a southwestern-ish salad with chopped lettuce, black beans, garbanzo beans, brown rice, onions, cucumbers, cilantro and lime vinaigrette. Love apples in my salads.. and also in my tuna salad. I'll try any concoction but I never use egg, blue cheese, feta cheese or olives.

Both from "Low Country, Up Scale": Gado-Gado (a precursor to a Rijstaffel feast) Ingredients: The vegetables: 2 cups French beans, cut into 1-cm / 1/2-inch lengths 4 medium carrots, peeled and sliced thinly 1 cup cauliflower florets 1/3 cup snow peas ½ cup broccoli florets For the garnish: Some lettuce leaves and watercress 2-3 whole hard-boiled eggs, quartered 1 medium potato, boiled in its skin, and then peeled and sliced/diced 2 medium ripe tomatoes, quartered ½ medium cucumber, thinly sliced 1 Tbs crisp-fried onions Par-boil the vegetables separately in slightly salted water, for 3-4 minutes. Drain each vegetable separately in a colander. To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes, and sliced cucumber on the sides. Heat the peanut sauce (recipe follows) in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. Peanut sauce Ingredients: 3 Tbs peanut butter (or homemade peanut paste) 2 Tbs coconut cream 4 Tbs water Any quantity chilies, to taste, chopped finely 2 medium shallots, chopped finely 1 or 2 cloves garlic, minced 1 tsp cumin 1 Tbs peanut oil Directions: Heat the oil in a wok and then add shallots, garlic and chilies, and fry for a couple of minutes until the shallots begin to appear transparent. Add the cumin, then the peanut butter and stir over reduced heat to form a paste. Gradually add the water, continually stirring until the mixture has a creamy consistency. Remove from heat, and then add the coconut cream. Reserve the paste as a sauce. Butter Bean Salad, Tuscan Style Ingredients: 4 oz pancetta, diced 3 Tbs white wine vinegar 4 Tbs olive oil ¼ tsp pepper 1 Tbs fresh parsley, chopped fine 30 oz butter beans, rinsed and drained 11 oz shoe-peg corn, drained 14.5 oz diced tomatoes, drained but not completely 1 small sweet onion, thinly sliced Directions: In a large skillet, render the pancetta on medium-low heat. Allow to cool. In large bowl, combine vinegar, olive oil, salt, pepper, and parsley and mix well with wire whisk. Add remaining ingredients including the cooked and cooled pancetta with its rendered fat. Toss to coat. Cover and chill 2 hours, or serve immediately. Joe

WOW! So many great ideas! I had no idea there was so many potato salad variations. Since my DD loves potatoes (practically the only veggie that she will eat) many of these sound good for a side dish. I like the low fat, no mayo, recipes too. Can't wait to try. GIBBY: Do you cook the egg whites in your salad? Or froth them up and mix with the other ingredients? I think this sounds very good - low cholesterol and yummy! DH is being a pain in the youknowwhat, since I make potato salad the way his dear ol' Mom made it. So he is sticking to his guns on what he likes. Stubborn, yes? However, on yesterday's salad I omitted my usual poultry seasoning and instead I added dill, celery seed, minced garlic, fresh parsley + basil (right from my mini herb garden) diced vadilia onion, chives, and some purple onion for a little colour. Oh! And I baked the potatoes on the bbq, since I was going to cook dinner on it anyway. I just put some EVOL on the mini potatoes (whole) and sprinkled them with onion salt and put them in a foil pie plate. (This is how we like our baked potatoes). I let them cool then cut them up removing any peel that was falling off, otherwise I just left the peel on. I couldn't tell much difference (dh didn't even notice) between the baked potatoes and the boiled pots, but the texture of the baked potatoes were a little different, slightly denser, and it did add a nice flavour. However, I think I'll stick to boiling the potatoes, personally I like the texture of boiled potatoes better. Overall, it was wonderful. DH liked it okay, but it wasn't like my other salad (ie., his Moms). Geesh. His Mom never added roast chicken seasoning, that was my addition, I've tweaked it over the years and he never noticed. I think this version tasted fresher, imo. Today we try some sour cream, and a few other other combinations. Maybe dill pickle. DD has been away all week and will be home today, so she'll be my lab rat! :-) Have a great day all! BJ