ummm, is the planting material in the barrel holding too much water? I have found I have to load the bottom of a big barrel with styro or other big material and then plant in just maybe 1/3 of the upper portion. gives the plants room to grow w/o being in too much moisture. might change your mulch too....that black stuff might have been hiding in some of it waiting to explode. just my '2 cents'.

Since DH and neighbors are the ones who refer to the labels most often, I use the shorter or more common version such as Clematis, Astilbe, Poppy etc. followed by the variety or name such as "Pizzicato", and if there are several possible colors the label may read "Oriental Poppy ~ Pizzicato ~ Pink -2004". The precision of Latin is kept in my record books along with purchase and planting information, pictures and other information. Labels get lost, but it will take an Act of God to destroy my record books. When your admiring neighbor asks what the plant is, are you going to answer Athyrium niponicum var. pictum or 'Ursula's Red' or Japanese painted fern? But it's your label, so write what you find most comfortable -- and remember: labels *will* get lost, especially if that is your only record of what's planted where.

Lisa You will be losing sleep and pulling your hair out before this is over. I have not worked the last few years so I do nothing but watch out the window during nest building. I have seen these situations more than once. This year I am working and can only hope while I'm gone tragedy will not strike. Running out screaming and waving at hosps is always a good tactic. LOL It does work. First Keep trying with the drst. The natives will not go in it again after they get caught. The titmice always bite me when I let them out. So cute! I like to put it near a brushy area where the hosps hang. Next shoot at them with the bb gun every time you see them at the box. You will find out they are very smart. Even if you don't hit them you can sway them to another box by doing this. I would try to notice where they are flying in and out of your yard from and situate the drst there and also put another box with a 1 1/4" hole near there to see if I could entice them to switch boxes. Then let them get comfy and keep them busy. Then use the Van Ert. Of course like all traps it still must be monitored as other birds fit through that hole. You have to stop feeding the other birds or use only safflower seed when using the drst. Once they get busy nest building for real they will be more apt to eat from the trap. Keep us posted on your situation and your sanity. Any questions don't hesitate to ask. Good Luck Cathy

I love it diced and brownd then added to scrambled eggs or an omelette, you could use it in a quiche. Here are a couple of recipes we also enjoy. Lumberjack Hash from Cooking Light INGREDIENTS: 2 teaspoons vegetable oil 2 teaspoons butter 1 cup chopped onion 1 cup chopped green bell pepper 2 garlic cloves, minced 8 cups frozen shredded hash brown potatoes, thawed (about 1 pound) 1/2 teaspoon salt 1/2 teaspoon black pepper 4 ounces ham, diced 3/4 cup (3 ounces) reduced-fat shredded cheddar cheese INSTRUCTIONS: Heat oil and butter in a large nonstick skillet over medium heat. Add onion; cook 5 minutes. Add bell pepper and garlic; cook 3 minutes. Add potatoes, salt, pepper, and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally. Top with cheese; cook 2 minutes or until cheese melts. You could use it in place of the ham hocks in this one: Navy Bean Soup From Food Network Kitchens 1 pound navy beans, picked over, rinsed and drained 10 sprigs parsley 2 sprigs fresh thyme or rosemary 1 bay leaf 2 large smoked ham hocks, about 1 1/2 pounds 1 medium onion, coarsely chopped 1 clove garlic, coarsely chopped 8 cups of cold water 1 medium carrot, coarsely chopped Kosher salt and freshly ground black pepper Butter for garnish Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine. In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1\-1/2 hours. Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard. Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper. Pour into heated bowls, place a small pat of butter on top of each soup, and serve. Linda