Ok...Now that the app rate for fertilizer is over I re-fertilized to bring all the plants up to speed together..I have a question on a few varieties that I'm growing that are just not doing well..I'd like to know if anyone else knows if these bb varieties are more difficult to grow..Keep in mind I grow 13 varieties.. 1st is Patroit...Aweful..Didn't perform that well in pots before planting and really has suffered in the ground. Leaves are constantly a red tinge and just lagging along..Had several die. 2cd is Collins...Although not suffering as much as Patriot, it's a close second..Not as many red leaves but the smaller ones are really struggling.. 3rd is Bonus..This one was one that I got from another vender last fall and was small in 1 gallon pots along with several others...It was nice and bushy though, and healthy green and now the whole row is turning reddish and suffering.. Keep in mind that all are treated the same way except for the fertilizer test but ironically these that are suffering received avearge, not low rates... If you read this post you know that the whole field was treated the same, so that's not an issue or they would all be suffering..Rows of other varieties on both sides are thriving with tons of new growth and good green foliage.. The only thing I'm thinking is that the month of June was near or above 100 degrees almost every day, and no rain, although we irrigate...All have 4+ inches of sawdust..All applied the same way and the same type of sawdust..So if the sawdust was an issue depleting N from the plants, they would all have the same symptoms I would think. The heat is the only factor I can see playing a role here..If someone sees something I'm not please speak up.. Soil test on every row provided a consistent 4.8-5.4 average. I'm thinking that there just must be some varieties that will not tolerate a Ky. summer..Should I just accept this and replant with one of the other 10 varieties that are thriving... I chose the varieties I grow for hardiness and different berry qualities, as well as ripening times so I could stagger ripening times to have berries most of the summer... This is how I planted to ripen across the field... Duke - 2 rows Hannah's Choice - 1 row Patriot - 2 rows Collins - 1 row Blueray - 2 rows Draper - 1 row Bluejay - 2 rows Bluecrop - 3 rows Bonus - 1 row Chandler - 1 row Jersey - 2 rows Aurora - 2 rows Anyone got any ideas??? Harvestman, Fruitnut???

I can't see any problem substituting berries for berries, but I would make sure not to increase the amount of banana since it is low acid.

Cran, you're welcome. I hope you find a few recipes you like. LisaB: you are so incredibly thoughtful to pull up this thread from last year. Thank you! Here's some new ones. The pancake and Red pesto Sauce I've been making pretty much every weekend lately. Healthful, easy and super delicious. ALMOND MEAL PANCAKES Serves 2 Ingredients: 1 cup almond meal 1/4 cup cooked quinoa 1/2 cup Egg Beaters or 2 eggs 1/4 cup water 2 tablespoons walnut, olive, avocado or canola oil, your choice 1 tablespoon sweetener ( I usually use blue agave syrup) blueberries, if you choose Directions: Mix all ingredients, except blueberries if using them, together in a bowl. Gently fold in blueberries (if using). Cook on hot oiled griddle as you would regular pancakes. * The cooked quinoa keeps the pancakes moist and fluffy. I've tried it without, but prefer them with it. LEMON BLUEBERRY YOGURT MUFFINS Makes about 2 1/2 dozen Ingredients: 1 1/2 cups Bob's Red Mill Low Carb Baking Mix (don't accidentally get his Low Carb Bread Mix like I did last month! I buy mine from Amazon Prime or from Bob's Red Mill directly) 2 teaspoons baking powder 1/2 teaspoon salt 1 cup plain Greek yogurt (I prefer Fage 0%) 1 cup sugar (I know, it seems like a lot, but comes out to less than 2 teaspoons per muffin. You can try an artificial sweetener, if you like. I'm very allergic to them myself, though) 3/4 cup Egg Beaters or 3 extra large eggs 2 teaspoons grated lemon zest (from approx. 1 lemon) 1/2 teaspoon pure vanilla extract 1/2 cup unsweetened applesauce 1 1/2 cups blueberries) 1 tablespoon of the baking mix, or regular flour Directions: Preheat oven to 350-degrees. Add muffin liner papers to muffin cups and spray the inside of each with olive oil spray (or Pam, if you prefer). This is very important because without the spray, the finished muffins will stick to the papers badly. Or, you can use the Caphalon Silicone cupcake liners. You do not need to spray them. Mix together the baking mix, baking powder and salt in one bowl. In a second bowl, whisk together the yogurt, sugar, Egg Beaters, lemon zest, vanilla and applesauce. Slowly mix the dry ingredients into the yogurt mixture. In a third bowl, sprinkle the blueberries with the 1 tablespoon of baking mix or flour. Toss until covered. Gently fold blueberries into batter. Fill muffin cups about 3/4 full with batter. This recipe should make about 2 1/2 dozen. If using large muffin papers, you may get just 2 dozen. Bake about 40 minutes, or until done. I say "about 40 minutes" because I live at an altitude of 6,000 feet above sea level and baked goods can take a bit longer up here. * These muffins are very moist. They also freeze well. RED PESTO SAUCE FOR SALMON, ETC. Serves 2-3 We eat fresh salmon a couple of times a week. I've been making this heart healthy sauce for it lately, and we love it. You'll need a food processor or blender for this recipe. Ingredients: 8 blanched almonds 1/2 clove garlic, minced 1 tablespoon tomato paste 1 tablespoon extra virgin olive oil 1/3 cup chopped, bottled roasted red bell peppers, drained Directions: Blanch your almonds by dropping them in a 1/2 cup of boiling water (off the stove) for 8-10 minutes. Drain, and pinch each almond to slide off skin. Pat dry and cool a few minutes on counter. In a food processor, pulse almonds until you have a powder. Add rest of ingredients, pulse to blend. Taste and add salt if you prefer. Serve at room temp or slightly warmed.

Al's 5-1-1 mix, which you've no doubt seen reference to in this forum, is ideal for berries of all types. The ingredient list is very simple -- five parts pine bark fines, one part peat, and one part perlite. For raspberries and blackberries, you would also add one tablespoon of lime per gallon to raise the pH, but you should leave out the lime when growing blueberries. In zone 6B, you more than likely will have no trouble overwintering Northern Highbush, Half High, or any of the more northerly adapted Rabbiteye or Southern Highbush blueberry varieties without protection. Nonetheless, it never hurts to add an insulation layer of mulch, leaves, etc. around the pots as a precaution. As for blueberry pot size, you can start as small as three to five gallons (depending on the size and age of the bush when you purchase it), but, long term, you'll get better results with a pot in the 10 to 15 gallon range. You can certainly go bigger, especially with a vigorous rabbiteye variety, but that's not essential.