Hello and thanks for the responses. they are in expanded clay pebbles. They get 15 min of water every hr and 15 min. They were bare roots, however they already had 1 or 2 leaves each. They are in my homemade system, not sure exactly what you'd call it. I've got plants in pots, sitting a tray that drains into a 5 gallon bucket. There's a pump in the bucket that delivers water to the plants with a drip system. the reservoir holds about 2-1/2 gallons of water. The plants are under a 100 watt HPS light. Thanks for the help!

Jaybird, This is an easy one! Several people have asked me how I made it. Now you have to experiment with proportions spice to cider, but all I did was put commercial pickling spice in a tea bell or similar and simmer for awhile. I haven't measured but I guess if I had to do a recipe I'd use one that you have and use like proportions. - Magpie

Believe it or not, this idea just came up tonight while having a friend over for dinner - he has a garden and is always looking for new idea and strawberry rhubarb pie came up in the conversation and he mentioned rhubarb wine and - well - here you are, LOL, glad I read this tonight. I'll be sending your recipe along to my friend - thanks.

The various cherry tomatoes have the best heat tolerance in my experience. I've had a little luck with normal size tomatoes on the patio in containers, but they all stop growing when the highs get around 110-115 and the lows are in the mid-high 80s. At that point you just have to keep them alive by keeping them in the shadiest part of the patio and keeping the bottom half of the soil barely moist in the container. It's a lot less work to plant new ones in the fall, even if you have to start them indoors in the summer. I've never had any luck with strawberries here past spring. I have a hula berry patch in the middle of my yard for the past few years but they never grow berries since they need a pollinator and it's the only variety that I've found that lives through our summer.