Kelley and Kelley in Long Lake, Minnesota. Most of their plants are in the ground. You just point to the one you want, and they dig it up for you. Wonderful staff too. The only problem with them is that they're too darn close to my house. Sometimes I go there when they're closed, just to walk through the garden. Don't say it... I know I need therapy.

Won't do it any good.....but maybe that's a good use for it? I have an old silver plated bowl....of the sort meant to hold a glass liner. Bought it for $1 or less at an auction. I use it to nestle small potted plants in, as a center piece. Someone said to me a few years badk ..."you're going to ruin that lovely dish!"...I decided I was never going to serve mashed potatoes in it and it might as well be a flower bowl....and so it is! But the inside is decidely cruddy! However with your pitcher....a mayo jar or a tall glass would serve to keep the flower stems wet and the inside of the pitcher in good enough condition to use for water again sometime. "knowlegable Linda C!!" Wow! You made my day!!....polishing my nails on my lapel!

OMG....!! I'll counter with one I have handy....but even then I think I owe you one....or maybe 3....sounds fabulous!! Soup,chilled cucumber I call this Bridal Luncheon Cucumber Soup, because I have served it at several bridal luncheons. The card says it's from "Cooking Across the South" a cookbook of my daughter's. 2 large cucumbers 1 clove of garlic 1 tsp salt 1/2 Tsp dry dill weed 1 cup lemon juice 2 8 oz cartons of sour cream 2 cups half and half And milk to make it thin enough Chopped chives and cucumber slices for garnish Peel and seed the cucumber and puree in a blender. Pour in the sour cream and 1/2 and 1/2 and mix well....add milk as needed to thin if desired. Chill and serve garnished with chives and cuke slices.

Those are the 3 discs I use least. The smaller 3 X 3 julienne pretty well makes a mush of all but raw potatoes.....but if you are making shoe string potatoes and want them cut into small curved 3 X # mm pieces....that's the way to go. The larger Julienne disc works better for french fries....but still cuts curved pieces because of the nature of a whirling disc. The fine grater makes a glorious fine fluff of any hard cheese like a well aged parmesan.....and powders a bar of 70% cocoa chocolate like nothing else......if you want to dust something with chocolate powder. The discs I use most are the 2mm and the 1 mm slicing disc and the fine grater....not the one shown but the step up form that. I also have a 4 MM slicing disc which is great for scalloped potatoes or veggies like carrots, onions and celery for soup.