First, do you know for sure you have lead contaminated soil? Have you had a soil test done that measured heavy metals? Often, in areas that once supported heavy industry that did generate lead contamination, there is far more atmospheric and residual (surface) contamination than soils that are seriously compromised. And the lead problem can be made to go away. Biologically active compost is used extensively for bioremediation of all sorts of toxic and contaminated soils and it is cheap, relatively rapid and very effective. There is also no documentation that supports that lead in excessive levels is necessarily transported into the plant tissue and subsequently to you as the consumer of the plant parts. The greatest risk is exposure to you through working the contaminated soil and its dust or tracking it into your house, etc. So there is really no need for "bottoms" to your raised beds, although container growing is certainly an option. Sterile potting soil is just that - it has been pasturized or heat treated to eliminate pathogens and is used primarily for seed germination. The "organic" component is the ingredients in the mix, often peat, sometimes bark fines or other, non-soil organic components. The microbes typically present in any OM have been killed off by the heat as well - the pasturization process doesn't distinguish between the good guys and the bad guys :-)) But that doesn't necessarily mean your seedlings will starve for nutrients. Seeds are plant embryos that contain all the nutrients necessary for germination and the development of the first true set of leaves. It is not until these leaves emerge and the photosynthesis process begins that seedlings are even able to access soil nutrients. And pasturization or sterile potting media doesn't necessarily eliminate nutrients - these elements will remain in place in some quantity regardless. Once the seedlings have started producing true leaves you may, however, want to start supplementing with a dilute liquid fertilizer to ensure they are getting everything they need. And it is at this point in time you can consider potting them up into larger containers with a non-sterile potting medium, as the greatest risk of damping off or other fungal problems that affect seedlings has passed at this stage of growth.

Thanks for the great recipes! We planted heirloom zucchini seeds this year and they are coming in strong. We will have tons in no time. I so glad to be able to add some recipes to bag of tricks. I have a great recipe for zucchini bread. I have tried many zucchini bread recipes in the past and this is the very best bread! It is very moist. I'm sure you will love it! Zucchini Bread 1 c zucchini 3/4 c nuts (optional) 1 c any dried fruit (optional) 1 1/4 c flour 3/4 c sugar 1 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp nutmeg 2 eggs 1/2 c melted butter 1/2 c vanilla yogurt 1 tsp vanilla 1 tsp citrus zest Pre heat oven to 350â¢. Grate zucchini, dry and set aside in small bowl. Combine flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg in large bowl and set aside. In medium bowl whisk eggs, melted butter, yogurt, vanilla and zest. Fold into bowl of dry ingredients. Mix well. Add zucchini, nuts and dried fruit. Place in prepared 9X5 pan. This recipe can be easily double. Enjoy! ~Tina~

Jenn, your party will be great. I am tempted to say, "Don't worry," but that's a pointless thing to say to anyone. I will tell you what the experienced hosts who post here say over and over and over again: the secret to a successful evening is a relaxed host who isn't stressing out over everything. I know that's easier said than done, even for experienced hosts. But here are some tips that help a LOT: 1) This is obvious: don't bite off more than you can chew. If you are pretty new to entertaining (and even if you're not), now is not the time to be trying 5 new recipes, 4 of which require a lot of attention at the last minute, for 30 people, on homemade tablecloths. Keep it simple. I think most people prefer that anyway. Let's take your backyard party. It sounds like fun! Plan simple appetizers you can make ahead -- honestly, for a party like that, I'd probably just have a big bowl of grapes and and some chips and dip, maybe pita and hummus. Have some soft drinks, beer and/or sangria, and one kind each of white and red wine -- let the store advise you if you don't have a preference. Hard liquor too if you like, but don't bother with a full bar for all kinds of cocktails -- it's too labor intensive for you when you have guests. BBQ foods -- you know how to do that. 2 or 3 of chicken, burgers, hot dogs. Buns, condiments. 2 or 3 salads you like and can make ahead. Everybody likes pickles. More chips. Dessert: anything you can make ahead. Maybe brownies and watermelon and sorbet? You'll know when to clear away the BBQ stuff and bring out dessert: when people have stopped going back for more of the BBQ course. Just put it out and let people help themselves; ask who wants coffee. Don't worry about "and then what?" They don't need you to orchestrate activities. They will either play more games or just chat, and they will probably keep picking at the desserts and chips. Think about when you are the guest. Isn't that what happens? Were you bored and never wanted to come back? Of course not. You had a nice time and appreciated the hospitality. Your guests will, too. 2) Plan ahead. Of course it makes it less likely you have to run to the store twice the day of the party. But really I think the biggest benefit to writing stuff down is that it keeps it from circling around and around in your head and seeming like more than it really is. 3) This is the most important: This is about your guests having a pleasant evening, NOT your performance as a host. No one is judging or grading you, your cooking, your bartending, or your home. This wrecks the nerves of hosts who do an excellent job, because when the slightest thing goes wrong, they lose it -- they were focusing on the perfect fulfillment of their vision for the party, not on everyone just having a nice visit. 4) A perfect party is NOT a flawless party. Something WILL go wrong, or at least not as planned. Maybe it will be something you do, like spilling or overcooking something, or it will rain, or someone will break something, or one of the guests will cancel at the last minute. So what? That doesn't mean it won't be just as good an evening, even if you are disappointed about some item. Just don't focus on it, and certainly don't let your guests see that you mind in the slightest. We entertain a lot, and I am sure that not ONCE has everything been perfect. But it's usually wonderful. And I notice that now that I have my confidence and have learned to go with the flow and not get upset when things don't go the way I've planned, not only do I have a better time, my guests do, too. I mean, you say you've often been a guest. I'm sure you can think of lots of things that went "wrong" at those events. But it didn't ruin the evening, did it? I bet if you think of the very best time you ever had at someone's house, probably you can think of something that went wrong -- and almost surely it wasn't the most perfect example of entertaining you ever saw. It's hard to have fun when the hosts are uptight and exhausted. So keep your plans simple, have confidence that your friends are there to enjoy your and each other's company, not to see if you rate five stars, and laugh off anything that goes wrong. I promise you a successful party!

Rhubarb wine is one of my favorites and easiest to make. To begin the process I harvest rhubarb during the season, cut and freeze it in gallon zip lock bags. For my recipe I use twelve pounds of frozen cut into one inch size rhubarb, usually about three gallon bags, a two and a half pound bag of raisins, ten pounds of sugar, and three jugs of water. All is put into a (guessing about a 20 gallon plastic tote) as the rhubarb thaws I begin stirring allowing all to warm not quite to room temp before adding a package of Red Star premere curvee yeast... Prior to adding the yeast i check the liquid if its at my desired "balling"reading. Stirring is done twice a day for about a weeks time, at which time I tip the tote up a couple of inchs on one end and insert a siphon hose down into the other end and begin drawing off the juice into a five gallon carboy. I stop filling at the point in the glass carboy where it begins to round into the top portion to allow for expansion during "working" process. usually I fill a couple more cleaned jugs for topping off after racking the first time... Note at no time was a wine press used or any boiling of water. I use city water from the tap which is prefect for use in my wine making recipes and cleaning of equipment... Most of my fruit wines are made using the same steps... In using rhubarb wine - I usually use it in a mix with other wines because it usually enhances the favor of the wine to which its added without any rhubarb after taste.