
Yellow leaves
Started these two this summer. Noticed yellowing leaves the last few days. Is this normal fall color change or am I losing my starts? (USDA Zone6b)

Started these two this summer. Noticed yellowing leaves the last few days. Is this normal fall color change or am I losing my starts? (USDA Zone6b)
The first one is understory with minimal shade. The second is on east edge of wooded area so in gets morning sun. USDA 6b
Looking for meatball (Italian) dishes that don’t use tomato sauce. My wife’s heartburn objects to tomato sauce. Maybe something that also uses ravioli or tortellini. Thanks
What’s one dish took you totally by surprise how good it was and where it came from?
For me it was oxtail barley soup at a little hole-in-the-wall bar in small-town Nebraska. I was young so first thing was “Oxtail? Really?” But my god it was the best soup in my life. Forty years later I’ve tried to imitate it with little success. Jesus, it was good!
Have read a bunch of threads about propagation. What I can’t seem to find is when to consider the propagation complete so you can actually plant the thing. Thanks
I was given some pawpaw seeds last fall. Stored in fridge over winter. Planted this spring. Thought I had misfired so I used the planting medium to propagate rose cuttings. Then this shows up. Has a seed finally germinated? (Ignore the rose stem in the background)
I seem to have for the first time managed to get a cutting started. There is a green shoot coming up beside the cutting. Is this a rose stem or something else?
Don’t remember everything I plant, or where
What are good varieties for pulsating? I understand you’re looking for flexible canes.
Recently built this trellis using old barrel hoops. Initial purpose was for a climbing rose. On second thought I’m concerned for the height v. width. Will a climber work on this or would it need a more horizontal trellis?
One of our favorite comfort foods is scallop and ham. Ingredients: russets, white sauce, ham, yellow onions, salt and pepper, butter. Sometimes the sauce stays creamy; sometimes it separates. Anybody know why?