Good job! Memories of when I first started growing in containers! Watch out, it's addictive... A couple of points for next year. If your soil get saturated in the rain, consider using 5-1-1 mix from the container forum. My plants get tons of rain at times, but never get saturated from it, and in fact, seem to thrive after a long spell of rain. You may be able to leave your plants out of the greenhouse more, which will give them more sunlight. I never worry about leaving them out in the rain. I too have a greenhouse, but only use it in spring and fall for warmth and hardening off. Also, epsom salts is something you should only have to use once or twice a year, not constantly. If you have a properly made soil, it likely has lime in it, and also if your water is pH 8.5, it likely has lots of magnesium in it. Good to correct the pH though when it's that high. All in all though, great to see you succeed!

Had gorgeous Carrara marble in our last house for several years with our two year old, lived normally with them and didn’t baby them, and they still looked dreamy and gorgeous when we sold the house. Everyone loved the counters. So did I. You’ll even run your hand down them and they feel velvety soft, cool, expensive even though they’re not, and just downright perfect.

There is no use in doing anything until the OA can establish for sure where the property line is. You are calling people 'psychos' that may be entirely within their rights by pruning trees on their own property. They definitely aren't, in my book, someone you can call 'good neighbors' but then how you approach someone can dictate how they respond to you. Get get all the facts first, then you approach them with confidence and explain why you are contesting their actions.

Oh, and as promised ... this is my recipe ... it's not technically paella ... but it has the flavors, and it's an easy weeknight dinner. Baked Chicken and Rice à la Paella Ingredients: For the Tomato Sauce* 1 sweet pepper, cored and chopped (optional) 1 shallot or shallot scapes, fine chopped 14.5 oz can crushed tomatoes butter salt and pepper herbs (rosemary, basil, thyme, oregano, sage, etc.), to taste For the Rice ½ lb ground chicken 1 ⅓ cup medium-grain rice 1 ¼ cup chicken broth ½ cup sherry 1 ½ tbsp butter 1 tbsp olive oil sun-dried tomatoes in oil, drained and julienned (optional) salt and pepper paprika saffron rosemary sprig basil, if desired *If you buy crushed tomatoes with seasoning, you can use that directly in the rice for a faster version. Directions: Preheat oven to 400°. To prepare the sauce Sauté the sweet pepper and shallot/shallot scapes in butter with salt and pepper until softened. Add the entire can of tomatoes, including all the liquid, bring to a simmer. Add herbs to taste and simmer until it reaches the consistency of a thin sauce. It’s okay if it’s slightly under seasoned, as the rice will be seasoned, as well. If desired, strain to remove seed and skins. Return pepper pieces to the sauce. To prepare the rice Heat the butter and oil in a 12” oven-proof skillet over medium heat. Add ground chicken, breaking up into clumps into irregular pieces bite-sized or smaller. Season with salt and pepper and sauté until lightly browned. (If you like pieces of onion/shallot in your rice, add them during this step.) Add tomato sauce and stir to coat the chicken. Cook for about a minute. Add broth, wine, rosemary, basil, paprika, saffron, and sun-dried tomato; bring to a boil. Add rice and season to taste. Simmer to allow rice to absorb the tomato flavor; it should become thick but visibly wet. Remove any whole herbs, cover with foil (or cookie sheet) and transfer to preheated oven. Bake for 23-35 minutes, until all liquid is absorbed and rice is cooked. Add in an ¼ cup water if rice is not done. (Do not stir much ... this is not risotto.) Remove cover and move to stovetop. Be careful, the pan will be very hot. Heat on low for 8-10 minutes to form socarrat (crispy, toasted bottom). Listen carefully: you should be able to hear the rice when the pan reaches the right temperature. Be careful not to burn the rice; if you smell char, remove from heat immediately.