I have had shredded leaves, protected from the weather, that were quite dry and they did not freeze during the winter even though they were exposed to the same temperatures as some frozen compost that had moisture in it. Well there's the problem. I don't have a compost made of 100% dry leaves. Like most compost, it is a mixture of things, including vegetable and fruit scraps, leaves, straw etc. I'm sure you are right. A pile made purely of dry leaves probably won't freeze, but one that is mixed will. Even if it wasn't wet before the temperatures drop. Although pt03 is from Manitoba. I'm pretty sure even a pile of dry straw will freeze solid where he is. LOL!

There is a natural product called I MUST GARDEN rabbit repellent that works very well and lasts through rain, but needs to be reapplied whenever there is 2" of new growth within reach of the rabbits which is about twice a month at first in the spring for me. I've been very impressed with it. I tried it because it is made locally here in Chapel Hill, NC. I like the spray better than the granules as I ran out of the granules too quickly. The large size of the spray covers a lot of garden for several applications. This is the first year that rabbits haven't touched my rudbeckias. It can be ordered online, but I buy mine at the local Ace Hardware store. Cameron Here is a link that might be useful: repellents

Wonderful. Thanks everyone for your response. The city here had issued (at cost) green containers on wheel for kitchen waste collection that I never us (I compost it). I will store the fertiiizer containers in that container which can accommodate. Now I will tell you how I got these fertlizer containers. Not a happy story. A friend had rented his house to someone and was so much happy with the clients. He once told me that the people were so regular in rental payment and they always bring the cheque to his house. Then two years later he received a call telling him in a hurry that the house keys are in the mail box and to take care of the house & they were gone in a rush. He got fits when he saw indoor gardening in the house, mold and damage etc. He had to tear apart the house and rebuilt over the foundations. It is good to learn from others experience (client bringing cheques to your house !).

smokemaster, you are the first person who has told me I have nice looking heaters (blush). organic_dusty, Id be happy to share my Golden Ghost Jelly recipe with you and everyone else. Honestly, its not original. Im just substituting Bhuts for Habaneros in the Habanero Gold recipe and renaming it :-))) "Originality is undetected plagiarism." In case youre not familiar with the recipe, here are two versions. The first is the original Habanero Gold from the Bernardin (Canadian version of the Ball Blue Book). It only makes a small amount. The second is a double batch version developed by Readinglady over on the Harvest Forum. Habanero Gold Jelly 1/3 cup finely sliced dried apricots 3/4 cup white vinegar 1/4 up finely diced red onion 1/4 cup finely diced sweet red pepper 1/4 cup finely diced habanero peppers, including seeds OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers 3 cups granulated sugar 1 pouch Certo liquid pectin Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar. Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well. Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids. Process 10 minutes in BWB (boiling water bath). Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly. Yield: 3 half pints ---------------- Double Batch Habanero Gold Jelly 1 cup minced dried apricots (1/8" dice) Note: Could use dried peaches or pears instead. 1 1/4 total cups minced red sweet pepper and minced red onion (1/8" dice), approximately half-and-half. 1/4 cup Habanero peppers (Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total.) 1 1/2 cups white vinegar 6 cups sugar 1 3-oz. pouch liquid pectin. Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight. Stir occasionally if convenient. Note: 4-6 hours would be plenty, so the time doesn't need to be any greater than the soaking time for apricots in the original recipe. Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute. Pull off the heat. If necessary, skim foam. Let cool 2 minutes, stirring to distribute solids. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes. When jars are sealed, "agitate" to distribute solids throughout the jelly. Yield: 6 8-oz. jars.