Danielle, I'm so glad you want the Gold Lace Juniper and I've already got it potted up for you! It's pretty large (I didn't prune it before potting), but it's in a nice, 3-gallon-ish fiberglass/plastic(?) pot I had laying around so it's not heavy. I would love the Navajo Salvia and the trailing Veronica sounds great too. Thanks!

Paul it's good that it's the end of the season! Fortunately for me there are no deer in my neighborhood,even though there are white-tailed deer in our region,we just don't have any here where I live. As for your original question,I never cut back my hosta leaves,just leave them until they go dormant. Even those "stubs" are green enough to provide hostas with food until dormancy. I know your humor was an attempt to hide your disappointment,about deer eating your hostas. My brother-in-law lives in western KY,and deer eat his hosta to the ground every year also. He had a Sunflower by his house one year,and your could see where deer ate every leaf up the stem,and there was this sunflower way up at the end of the long stem,untouched! Lol1 Phil

OFFERS TODAY: Tuesday Feb 10, 09 1 offer Bi-color Mixed varieties? 1 offer Watermelon Sugar Baby 1 offer Melon: Honey Dew 4 offers Maltese Cross 1 offer Watermelon Jubilee 1 offer Large Pear Shaped Tomato 1 offer Passion Flower Passiflora caerulea yr unknown Comm. pk 1 offer Lavatera Mont Blanc Annual yr unknown Comm. pk Full Sun 1 offer Euphorbe Summer Icicle Annual yr unknown Comm. Pk Sun to Part Shade 1 offer Thyme (Organics Biologique) Comm.pk yr unknown 1 offer Lettuce Mesclun Bon Vivant yr hand written on it 2008 1 offer Dill Chia Brand Herbs Comm year unknown 1 offer Morning Glory Heavenly Blue Comm yr unknown 1 offer Tomato Brandywine (Oragnic Biologique) yr marked out 1 offer Castor Bean feels like 4 seeds comm. pk unknown yr 1 offer Tomato could be black no other info 1 offer Heirloom Tomato Basinga 2006 1 offer Isis Yellow Flag 2 offer Asclepias Soulmate Pink zone 3-9 Please note I have NO clue what the first one might even remotely be, your guess is as good as mine! Also remember anything you are requesting could be on your list and if I have put one pack in your bag already and you request these extras too, then you have 2 I will not pull the first pack or the requested. It would be too confusing to try to keep up wiith I think so you will just have 2 lol. :) Fran

Murphy, When I eat this salad, I sort of spread the dressing/topping around a bit when I have my portion on my plate. When on the rare occasions I have had some of this salad left over, I carefully remove it from the larger bowl and put it in a smaller container, cover and refrigerator. Just don't stir it up to blend the dressing with the salad! For a couple of days it is still just fine, but begins to "weep" and get watery after that. I was always told to spread the dressing completely to the edges to "seal" the salad from air. That is how the lettuce stays crisp and doesn't go limp. My family loves this salad and is about the only recipe with lettuce and fresh vegetables (that I have seen) that can be made ahead. For me, this recipe appeared in our church cookbook in 1979, so my versions pretty much follow this recipe: Twenty-four Hour Salad Use in of the following ingredients layered in a large glass bowl or casserole, layered in this order: chopped iceberg lettuce chopped fresh spinach leaves 1/2 package frozen green peas, thawed 1 small thinly sliced red onion 1/2 lb. crumbled, cooked bacon 2 chopped hard-cooked eggs, chopped 1/2 to 1 cup grated sharp or medium cheddar cheese Combine: 1/2 cup mayonnaise 1/2 cup sour cream opt. 1 TB sugar opt. 2 TB finely grated Parmesan cheese Spread over top evenly to seal in salad ingredients. Cover with plastic wrap and refrigerate up to 24 hours. Optional: top the creamy dressing with a sprinkle of paprika for some color. Teresa