Seed Germination tips,Epsom Salt/Miracle spray & Spicy Crabcakes

Hello to all Fellow Gardeners, Chileheads and New subscribers. It's been a cold, damp April and now a Hot May here in the Mid-Atlantic states. I hope you haven't rushed your Chiles and Tomatoes out too soon..parts of Pennsylvania and Maryland had a frost last month and I'm sure other parts of the country did as well. Overall since the last newsletter the germination rates have been good according to most e-mails. Many of you reported that patience did pay off. I've been getting some great reports on bottom heat pads and that information will appear in "ask Pepper Joe" to follow shortly. Next month we celebrate our 1st year anniversary. Our subscriber base has grown to 3500+ in that time. To celebrate we're going to have a '1st Anniversary Chilehead Riddle' with Free prizes for the winners. If you have any other ideas to help us celebrate send them in. And thank you to our loyal subscribers who have stayed with us.

Pepper Tidbits ============== As you may know I frequently recommend an epsom salt spray for a great Hot Pepper crop yield. I've been using it for over 20 years with great success and I believe I first learned of that tip and about burying a pack of matches in the hole when you transplant Peppers (for the sulfur) from Organic Gardening Magazine. Well imagine my suprise when I was in a Wal-Mart in Hunt Valley, Maryland and actually saw epsom salt merchandised in their garden department!! The nations largest retailer has caught on that epsom salt is good for more than bathing..and it's inexpensive.

Pepper Joe Original Recipe ========================== Without a doubt Maryland has the best crabcakes. When I've been tempted to try them outside of Maryland in a restaurant I usually get disappointed. Well it is pretty easy to make world class crab cakes right in your own home. The trick is quality ingredients.

Hot-N-Spicy Crabcakes

* 1 lb. lump crabmeat * 1 egg * 1 tsp. worcestershire sauce * 1 tsp. Tabasco sauce or Habanero sauce * 1 tbs. mustard (I like Grey Poupon) * 2 tbs. mayonnaise * 3 tbs. of fresh chopped parsley (or 2 tbs.dried) * flavored breadcrumbs * Old bay seasoning (can substitute cajun spice seasoning or a mixture of paprika and Hot Pepper powder) * salt and pepper

The key to these crabcakes is they are not too much filler..the emphasis is on the delicious lump crabmeat. Separate the crabmeat into crabcake size mounds. Sprinkle a moderate amount (just enough to coat them) of flavored breadcrumbs. Mix together in a bowl the egg, worcestershire sauce, mustard, mayonnaise, parsley and Tabasco sauce real well. It takes a while to get these

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