You're in Alaska, so maybe your seed starting times are different than us. I set my peppers out 8-10 weeks after sowing seed because I am waiting for the soil to heat up enough to their liking (I don't use black plastic). So, in Mid-March or beginning of April, I sow my seeds in ProMix in the 72 cell flats on heat mat (No settings, just plugged in) under 2 shop lights (4 lights). I have found that if your seed is fresh or up to 2 years old, it is pretty reliable in sprouting in around a week or so. Any older, it can take a long time. I planted a flat of peppers 2009 age and only about 9 came up after ages. I took those old seeds and put them between moist coffee filters in closed plastic containers about 3-4 weeks ago and just yesterday, I have chitting. Much better percentage than the same seeds planted in the Promix which turned mossy with watering and waiting. Be patient, they will come--especially given light and bottom heat.

You can go either way, Charlene. If it stays nice enough, long enough tomorrow, you can go ahead and stick them in, then water them in well, and then I'd recommend throwing a pile (a few inches) of fallen leaves over them to give them a little insulation till the snow melts and it warms up a little again over the weekend. I don't think there's any question at all that we're ALL gonna get some snow in this one, and once the leaves have a snow cover, they'll be all snuggly right at 32 degrees! If you can't get them in tomorrow, I'd recommend you still leave them outside--stick them against the side of the house somewhere, and still throw a little pile of leaves over them for the same effect as above! Either way, when the snow melts and it's getting back up into the upper 20's or above, take the leaves back off so they can get more sun while they're still "growing." I don't know exactly what you got, but for everything I can think of that I brought, once they've been in the ground for a week or so and the overnite temps are gradually getting colder and colder, I wouldn't recommend any more mulching over winter. They should be ok being exposed to the normal winter weather, and the sun will be good for them. Just recommending the leaves right now because of the very sudden drop in temps from SO warm to below 20! If you have any questions about a specific something, let me know. I'm assuming they all have at least some roots visible down to the bottom of the pots by now! Skybird P.S. I still have one of the daylilies I haven't gotten into the ground, and it's sitting outside right where I didn't get it planted today. That's where it's staying, and it'll be fine.

Just so everybody can envy us, it's in the mid-60's here in Northern CA, the sun is shining, and my freesias and rhodies should be blooming by next month. This is why we put up with earthquakes, LOL. Sunshine Soup So named because it's high in beta-carotene - invented on the spur of the moment by me. Good hot or cold. Suitable for vegans. 1 lb baby carrots 1/2 tsp salt 1/4 tsp pepper 1 qt of unflavored soy milk or almond milk one 14.5-oz to 16-oz can of stewed tomatoes, preferably Muir Glen or S&W brand (S&W, a regional subsidiary of Del Monte, has less salt than any other major brand) three 2" sprigs of fresh basil, marjoram, parsley or oregano, or substitute 1 tsp dried herb Bring the carrots, salt and pepper to a boil, cover and simmer until very tender. The amount of water to cook the carrots depends on how fresh they are. If fresh, use 1 cup of water and check after 15 minutes. If they are old, cook the carrots in 1-1/2 cups of water and test in half an hour. Most of the water should have evaporated; if not, uncover and cook over high heat until there is approximately 1/2 cup water left - measurement is NOT critical. Let cool slightly before blending (this reduces splashing). Using a blender, puree the tomatoes with the herbs - if using fresh herbs, discard any woody stems. Working in batches, puree the carrots with the tomato puree and the soy or almond milk. Taste for seasoning. Depending on how salty the tomatoes are, you may need more salt, although this will increase sodium content considerably. In each soup bowl, float one whole herb leaf or a parsley leaf, for an attractive appearance. Makes about 1-1/2 qts of soup.

Bread Crumbs... Because I make my bread with coconut oil, I don't have a problem storing homemade bread crumbs vacuum-sealed in a canister because I use it a lot. Coconut oil keeps foods much longer and doesn't readily go rancid like other fats do. Freezing or refrigerating will also work well. Emergency Eggs... It's a good idea to have things on hand you can use as a substitute for eggs. For me, that's flax seed. Made into flax seed "goop", it does nicely in most recipes requiring an egg. You can also use flaxmeal (ground flax seed) as a substitute. One egg in a recipe usually serves as a binder in the recipe. In that case, almost any egg substitute will work. Two or three eggs in a recipe typically provide leavening. That's when Ener-G Egg Replacer is a good choice. --In most cases eggs can be eliminated from pancake and waffle recipes. --In cookies without eggs, add 1/4 t. more baking soda, increase liquid to one tablespoon per egg AND 1/2 to 1-teaspoon more cooking oil or fat. Some other choices... -2 T. cornstarch = 1 egg -2 T. arrowroot flour = 1 egg (good binder in baked goods) -1 heaping T. soy powder + 2 T. water = 1 egg -1 T. flax seeds + 1 cup water. Blend seeds and water for 1-2 minutes until desired consistency. OR Boil 1 T. flax seed in 1 cup of water for 15-minutes. It will cook down to 1/2-3/4 c. Cool, and add to baked goods, substituting for part of the liquid ingredients. This mixture can be kept in the refrigerator for a few days and used as needed. -Lecithin and water to equal 1/4-cup = one egg -1/4 c. mashed potatoes = 1 egg and can be used in cookies as a substitute -One whole egg = 2 T. water + 1 T. oil + 2 t. baking powder -One banana or 1/4 c. applesauce for each egg (use only if banana or applesauce would taste good in the recipe) -Grainlady