I have an interest in info on tomatoes to, but I would love to keep this thread to worms and egg shells, I could not find a way to rout tomato posts to a new thread. Harry, I have been considering a similar set up. For my own information; did you do strait up or at an angle? did you do 1 row or 2 (2 like a tent shape) how far apart did you put your containers What did the roots look like in your pot at the end of the season (heavy root lock? amount of the total volume that was root? etc) Diagnosis questions: Do you plan on reusing the same soil next year? Do you know the ph of your soil and your water sources? Is egg shell the only Calcium you plan on adding? Did you notice any patterens with the BER, such as plant, type of plant, height of fruit with BER, or time of growth season of the BER?

Don't take it too literally. Of course I mean that it is "wrong" in a tongue in cheek manner, of course. To me, it IS the worst thing to do to a pan of real cornbread to make it sweet. . It may not be to others. Once you have added sugar to the cornbread, you no longer have a. cornbread that goes with the meal. How do you eat cornbread and beans? You cut open that piece of cornbread and pour a ladle full of beans over it. I grew up on cornbread and beans. It was our mainstay meal. My mom used to make deviled eggs to serve with it. That is not a regional preference, just what mom liked. I keep cornbread around and chunk off a piece and warm it in a skillet. Then I use the still warm skillet and pour in some beans to heat up. A bit of Tabasco or hot vinegar over the top and it is a little bit of heaven that I never tire of. Some of those mills scattered down I95 through the Carolinas make some wonderful cornmeal. It was sold in the Publix, of all places, but the last time I was in Florida at a Publix I could not find it. Good meal does make a difference. If I can't find one of the ones out of the Carolinas from the small mills, I will go for Indian Head. White and yellow are not that much different in taste but I prefer yellow. They are both good. A good skillet of southern cornbread is a basic cooking skill. I put southern cornbread in to two categories. One is the cornbread that came to be favored by those who inherited the traditions from the mountains and inland and the other is the low country cornbread of the coastal regions. There are a couple of variations of each of them, but the main difference is that the inland folks began to use some flour and made a higher and richer cornbread. Some ever use sugar! Those low country folks around the coastal areas made a thinner cornbread with all cornmeal, less leavening and they used buttermilk. Sometimes I will use a bit of molasses and some whole wheat flour in a cornbread that is going to be had with a beef stew and vegetables in the winter. But that is not my go to cornbread. I understand that this is going to be something different from my "real" cornbread. Just once in a while when the weather turns colder and we begin to gravitate towards root vegetables, winter squash and the like, a small bit of rich sweetness can be welcome. If it is BBQ or beans or gumbo or any of that nature, there is nothing like a warm and crusty piece of low country cornbread. I don't use bacon grease like my mom did. I don't buy bacon but once in a long long while.

Plllog, The Princess is a sweetheart, she takes care of us "old" people, LOL. LindaC, it is exactly like lemon curd and involves no boiling water or any stovetop cooking at all. I sometimes make it with Meyer lemon and I've also made a lime version, it all came out just fine. I just plain sugar, I never have superfine. I just whisk the eggs by hand, and leave out the zest, because the girls like it "smooth". And, in spite of Colleen's instructions about what to do if the stuff separates, I've never had a curdled batch. The "sneaky notes" are Colleen's, not mine. Lemon Butter (Colleen) 4oz butter (NOT margarine) 3/4 cup lemon juice (about 3 lemons' worth) all the rind from the lemons, grated 1 cup sugar (I use superfine) 4-5 eggs, thoroughly beaten Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Store in refrigerator to prolong the shelf life, which is short. Makes about 3 cups, maybe less. Sneaky notes: If you are making a LOT of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverised. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. You can double or triple the recipe, just use a bigger bowl and adjust the times. I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white which don't look great. If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it?) mixture into egg. Repeat if necessary. Annie

Hey Zeeman , ( or anybody else). I was talking to you earlier on about a substitute for "Etna" shell beans. Do you have an opinion about " Dwarf Horticultural Taylor" : https://www.trueleafmarket.com/products/dwarf-horticulture-taylor-bean-seeds I tried these this (last) year and got the best shell bean crop I've had in at least 5 years. I tried them in two different locations , eastern okla ( more flooding rains) where they did very good and in central okla ( less rain) where they failed. ( this was after a 6 inch rain around May 2022) I've tried " Lina Sisco's Bird Egg " , Flambo and Supremo but had poor results. Don't know if it's the variety or the weather conditions.... Okie HU