darwinslair Hatfield

If it had died back you can cut the old stalks out and just compost them.  It resprouts from the root systems.  They are rather invasive so if you have issues with them spreading too much dig it out, sink a large pot into the soil (4-5 gallon)and replant it their to restrict the roots to that one area.  I usually just take a few leaves, or I cut the last 5 inches or so.  I dry a ton of it for tea and it comes in nearly endless varieties.  Have fun.

I am in Minnesota.  sorry I did not reply earlier.  three kids, two jobs and the garden  kept me busy but now things are winding down for the garden so have some time.  I will have quite a bit of antique german pink tomato seeds available (I will have to bag them) as well as a great tasting paste tomato.  both are indeterminate.  My beans did not do as well this year and just have enough for family.  anyone can send me an SASE and tell me which one they are interested in.  Please, just one bag per person and although you are welcome to send me something to try here, I do request that you save some seeds from what you grow of my tomatoes and pass them on to someone else too.  Send SASE to:  Darwinslair/tomato seeds 3444 Livingston Ave. Orono MN 55391

It is a good premise.  I hope the model works.  This is a great (looking) idea for places like cities where space is so limited but there is so much rooftop for solar collection.  I am a big fan of wind power but it is situational since we are looking at the south shore of lake superior and a $5000 windmill and $1000 of batteries will run your home pretty much in perpetuity.  Winds are constant due to the heat-sink effect of the lake.

I grow heirloom vegetables every year from seeds I carry over from one year to the next.  I have some great pole beans and wonderful heirloom tomatoes.  If anyone is interested I can mail people bean seeds or started tomato plants (within reason) and I would be happy to find other heirlooms I am yet to try.  you can email me at darwinslair@mchsi.com

Just as an FYI for everyone.  Sourdough can be stored pretty much indefinitely in it's dry state.  If you have a great starter, take some in its liquid state and spread it thinly on tinfoil.  Place the tinfoil in your freezer until the starter has completely dehydrated.  Once it has dried out this way (without starving to death on your counter in it's wet state) you can store it in any container in your fridge pretty much forever.  Crack it off of the tinfoil and powder it before storing.  Just add a tablespoon of it to some water/flour mixture and you have a duplicate in a day or two of the starter you had before.

Just something I picked up years ago.  My family has had a sourdough going for decades.