Try and distinguish between the new growth and the oldest leaves, especially on artichokes. As long as the rhizomes stay healthy, the leaves & fruit will eventually come, no matter how ratty any one leaf looks. Transplant shock can be rough and produce stress signs in all plants, but it's best to wait it out a bit and see if the new growth recovers. Splashing soil up on the leaves while watering can produce yellow & black spotting too, it's one of my biggest challenges, as a moment of garden ADHD while watering means I've just splattered an entire row of seedlings with soilborne fungi and bacteria. It's often localized and never spreads beyond the affected leaf, except on my solanums (tomato, eggplant, potatoes, ...) it can mean I've just sent early blight everywhere, as I can't seem to get that disease out of my garden ever since my Home Depot tomatoes were infested. Whiteflies leaving your nursery-bought plants is a huge problem, it's illegal for the nursery to sell you infested plants. Get a refund and/or find another nursery. I rarely use box stores anymore, their pest prevention is weak (at best).

Hi, if your tomatoes are laying on the ground then that's not good. Rot is common in those conditions. If they're not on the ground then you're experiencing Blossom End Rot. This is common early in the fruiting period and usually clears up. Try to adjust your watering so it penetrates deeply and don't water so often. Use some kind of mulch to retain moisture at a constant level. Don't fertilize again until the BER departs. You'll be told that this is a calcium problem but don't add any at this time. You should be fine. Best of Luck.

Bev... 1. Shut down your computer and restart...if that doesn't work go to #2 2. Open PSP > File > Workspace > Load....if this doesn't work try #3 3. File > Preferences > ReSet Preferences If that doesn't take care of the problem, I will give you a web site where you can post the problem.....you may have to reinstall PSP. Let us know... Joy

I've been learning a lot about beans recently, but more like pintos, black beans, navy beans. I always think of limas as more like a vegetable. What I've learned is that soaking doesn't actually do anything particularly good for beans. People say it reduces the flatulence, but that seems to be an old wives tale. It does make them cook quicker, but not quicker enough to make it worth the loss of quality. What it does do is make them mushy. Also, there are wives tales about what makes beans tough. The only one I've heard/done proven is acid. Acids should go in after the beans are cooked. The real trick to making good beans is to put them in the oven. If they're good and fresh (haven't been in the cupboard for five years), a whole big pot of beans takes less than an hour to cook through. Cover well with water, an inch or so above bean level, and bring to a boil. Cover and put them in the oven at 300-350ð depending on your oven. Mine is very up to temperature and 300ð is good. Most people might want 325ð or a little more, though low and slow is a good motto. My last pot of pintos took about 50 minutes. There is some guesswork, but they're beans. Just check. Then there's the flavor without salt. If you're used to a lot of salt, you may have an adjustment period. Do you have to watch sodium in vegetables, too? If not, adding plenty of garlic (no sodium) and onions, and some celery (has the most sodium), should give you some saltiness without spoons of salt. Can you have hot peppers? They're low sodium and can help amuse your tongue. Also, try adding in some acid at the end. Some vinegar or wine. Lemon has only a little sodium. Acid can increase a sensation of saltiness without adding salt. And there are all kinds of spices and herbs you can add to any kind of cooking that will just amp up flavor in general. Mostly, if you find your beans are bland even after you've added vegetables and spices, you may need to reset your receptors. Try to eat them as is, maybe with something tasty on the side, and get used to how they taste. After awhile of cooking and eating low sodium, foods that used to be "tasty" will taste salty to you, and your well flavored beans will taste normal. There's way too much salt in most American food. Oh, yeah. The kind of beans I'm talking about freeze pretty well after cooking, but like all things can lose some texture in the freezer. As to the "consequences" of eating beans, that usually comes from not being used to the quantity of fiber. Eat them when you won't be embarrassed, and keep them as part of your diet, and eat them regularly, and the effect should wear off. As an alternative, you can sprout them. That is supposed to de-gas-ify them, and also make them easier to digest in general. This post was edited by plllog on Sun, Jan 18, 15 at 0:18