Sorry to hear about the storm and all the damage. Yes, they will root very nicely in water. Trim off any stems/leaves that are sitting in the water as you don't want them to rot and smell. You should probably remove the flowers too, unfortunately. The bottom parts that are in the ground will put out new branches and flower as normal (just a bit later than their companions), so no worries there. For the splinted one, you could wrap it with masking tape or electrical tape. It might come back in the morning, and would probably appreciate some shade if you can rig something up. If not, even if it is badly wilted in the morning, you could cut it off and pop it in a bucket of water to revive it, then put it in a vase to root with the others. Something that helps with is Willow which acts as a root stimulant. If you have access to any, you could cut small branches and pop one in with each tomato plant, but you probably don't need it because tomatoes are so keen to push out more roots along their stems. Linda

Build a screen out of 2x4s with some window screen over it. Shovel the soil into the screen box and wash it through with the hose. Throw away whatever stays in the screen.

Oiled stone? That makes no sense. Soapstone is generally the only stone to ever be oiled. A good quality fix of a fissure or a crack is undetectable. It will be stronger than the surrounding stone. Quarries repair stones all the time and send them along to slab yards and no one is the wiser. A well repaired crack is acceptable, and even to be expected in some stones. Some stones are just prone to cracking. Thats not a well repaired crack. They should strive to do better. But, because you stopped payment, they might not. You set yourself up as an adversary first thing, rather than a reasonable customer who just wants things corrected. Stopping payment was very uncool. If you’ve vetted your fabricator on the front end to be reputable, you just spit in his face, and virtually called him a crook. That's totally not the right way to handle that.

Put a thermometer in a glass of water and put it on a top or middle shelf then check temperature after 12 hours then every few hours after that. ( The water acts as a stable medium and will mimic food temps ) Also if you are putting vegetables in the bottom drawer this could be a problem as most bottom drawers are a meat & cheese keeper drawer that is designed to be around 31 - 32 degrees F. This will freeze most vegetables and damage them.