I had the same worry about the plants under the eaves - until this morning. It rained (hard) all night, and it is still pouring. I just looked out a low window that looks onto a bed that is half under the eaves. The entire bed is flooded, it has been raining so much, so I guess I don't need to water those flowers (I do need to stake them - they are lying flat in the mud - Oh, well........ Jackie

Francois Verhaert is really looking good. I had Indian Giver for couple of years, then moved it & it didn't survive. I've tried it twice since & it died both times. I really love the look of it, but apparently it doesn't like the look of me. Beautiful picture of Beautiful Edgings.

Thanks NHBabs! Hi Poppa I am Michelle ... NH babs hit the nail on the head. I am the nutty plant lady behind a sale that happens every Fri Sat sun in May to benfit CHB. Costco in Avon donates the space among other helpful things like restrooms and water and employees to help. Even when we do not get "frost bit" we are always looking for people who want to help. Maybe you started more plants then you can use? We can put em to good use for the plant sale.

I agree, you're so lucky. I've had three eggplants so far this year off my regular old "Black Beauty". I make eggplant parmesan occasionally, but Elery loves baba ganouj. I like it just sliced and dipped in flour, then fried in butter but it kind of takes the "healthy" right out of it that way. (grin) Oh, and I made the Unorthodox Epicure Szechaun eggplant, it was really good. I didn't have fresh cilantro for garnish, so it wasn't as pretty as his, but still good. Szechuan Garlic Eggplant 5 � slender eggplants (Italian or Asian) 4 � garlic cloves, minced 2 � green onions (white and green parts) sliced thinly 1 Tablespoon � chile paste 1 teaspoon � ginger, minced 3 Tablespoons � vegetable oil 1/2 cup � vegetable or chicken stock 3 Tablespoons � dark soy sauce 1 Tablespoon � rice wine vinegar 1 Tablespoon � light brown sugar, packed (or 1 TB of Turbinado sugar) 1 Tablespoon � cornstarch 1 tablespoon � toasted sesame oil Cilantro leaves Cut the eggplants in half, lengthwise. Slice into strips about 1-inch wide. Heat a wok or large skillet to medium-high. Add vegetable oils, making sure bottom and sides of pan are coated. Add half of eggplant. Stir-fry until edges are slightly browned � about 2-3 minutes. Remove cooked eggplant and set aside. Repeat method with remaining eggplant. In same heated pan, add onions, garlic and ginger. Stir-fry for about 30 seconds. Add chile paste. Stir-fry for another 30 seconds. Add the stock. Meantime, in a separate bowl, mix soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour mixture into hot wok with onions, garlic and ginger. Cook about one minute, stirring constantly, until sauce has thickened. Add eggplant and sesame oil. Cook, tossing for about a minute. Garnish with cilantro leaves. Cherry tomatoes? Darned if I know, I've got them by the silo full, it seems like. They're good tossed in a pan with other veggies and roasted, or in salads or as snacks, but I'm pretty much over it, LOL. Jalapenos? You could make salsa with the cherry tomatoes. As LindaC mentioned, you could make pepper jelly or you could can pickled jalapeno rings, although I have some left from 2005 that no one ever wanted to eat so they were a bust. Jalapeno poppers wrapped with bacon? Or you could use them in place of Habaneros in Habanero Gold jelly and get a milder version. Good luck! Annie