I did read your caul/broc post and thought the same thing, especially about the constant fussing with the plants! I keep saying I need a new hobby to distract me from my new hobby :) The picture is of a Patio Hybrid that I bought almost a month ago from an awesome local greenhouse. It was already a hearty lookin' thing with one bunch of flowers when I brought it home. It remained in it's temp container until 5/13 when I transplanted it into the "20. We've only just started to warm up around here and, until this week, I've been hauling all of my tomatoes into the garage overnight. I even bought a cart the night we had a frost so that I could bring EVERYTHING in. We've had a lot of rain and general drear, but some nice sunny days too. I'm originally from East Brunswick NJ and every time I talk to my mom, we're having similar weather. I think I just got the jump because the plant was well established when I bought it and I've been diligent about protecting it from the cold. My Home Depot Early Girl and home-started seedlings have yet to flower. Anyway, I'm glad I bought it because this is absolutely the best encouragement I could ask for! My BF tells me and I'll tell you: You don't have to worry so much--plants grow, it's their thing! Hang in there :)

Thank you all for your supportive and encouraging words. I have learned so much from all of you. Cameron, I had to laugh at the "no weeds" statement. My garden is positively rampant in places with weeds. I really am slack in that department. :( I have a fothergilla planted with some hostas on one path and when I walked by this morning, I noticed the weeds were almost as tall as the hosta. Oops. Can't be arsed with pulling the suckers this morning--quickly looked the other way. Nell, you bring that truck right on up here. Carolyn and I could meet you for lunch and a day out nursery hopping. :) Then we can all come back here and pull weeds. LOL! Lorna, I have found that the hard work of gardening is my stress reliever. When things get rough, I go play in the dirt. :) Manuela, thank you so much for that wonderful compliment. Our garden is a work in progress. There are as many eyesores as there are eyecandies. But that's what gardening is all about, right? :) You guys are terrific. Thanks.

I have liners (miscanthus) that has brown tips. These plants were delivered from Florida (greenhouse grown) to my home in zone seven. We had several nights with hard frost and one heavy freeze. I am a bit nervous but they seem to be pushing roots just fine. My calamagrostis is growing great; they need potted up. All of my grasses are in two gallon pots in a pine bark/peat/perlite mix. I assume there is some transplant shock. Good luck. PC

Here is a "recipe" that uses figs. It was in my email from Arcamax and it is from Wolf Gang Puck. Honestly I haven't tried it (or figs for that matter) but it sounds interesting for you venture-some soles out there: GRILLED FIG AND PROSCIUTTO SALAD Serves 4 SHERRY-DIJON VINAIGRETTE 3 tablespoons sherry vinegar 1 tablespoon Dijon mustard 1/2 cup extra-virgin olive oil 1/2 cup almond oil or safflower oil Sea salt Freshly ground white pepper SALAD 4 thin slices prosciutto 1 head fris lettuce (chicory or curly endive), leaves separated, rinsed, thoroughly dried and torn into bite-sized pieces 1 head Belgian endive, leaves separated, rinsed and thoroughly dried 1 head radicchio, leaves separated, rinsed, thoroughly dried and cut crosswise into thin julienne 1 shallot, peeled and very thinly sliced 4 ripe fresh Mission figs 1 tablespoon extra-virgin olive oil Sea salt 1 small block Parmigiano-Reggiano cheese, 3 to 4 ounces 1 leaf fresh sage, rolled lengthwise and cut crosswise to form thin ribbons Freshly ground black pepper Preheat an outdoor or indoor grill. Meanwhile, make the vinaigrette. In a mixing bowl, stir together the vinegar and mustard. While whisking continuously, drizzle in the oils until thoroughly blended. Season to taste with salt and white pepper and set aside. You should have about 1-1/4 cups, enough for this salad and several other recipes. Store the remaining dressing in a covered container in the refrigerator. When the grill or broiler is hot, begin preparing the salad. First, drape each slice of prosciutto in the middle of a chilled salad plate. Arrange the frisée, endive, radicchio and shallot on top, taking care not to conceal the prosciutto completely, and set aside. Rub the figs with the 1 tablespoon of olive oil and sprinkle them lightly with sea salt. Carefully place them near the cooler edges of the grill's cooking grid and cook them, turning with tongs, just until they are evenly marked all over with dark brown grill marks but not yet cooked through, 2 to 3 minutes total cooking time. Immediately cut each fig lengthwise into quarters and arrange the fig quarters on top of each plate. Drizzle each serving with about 1-1/2 tablespoons of the Sherry-Dijon Vinaigrette. Using a cheese plane or a swivel-bladed vegetable peeler, lightly shave some Parmesan on top of each plate; you'll only need about 1 ounce total for 4 servings, but it's easier to shave that amount from a larger block of cheese. Garnish with the fresh sage and sprinkle lightly with sea salt and black pepper. Serve immediately. If anyone tries it, let us know. Figs are kind of rare here is in CT. Heidi