You never know what you’re going to learn, or how good things can be when they don’t seem very good.
Last Saturday, Joseph was sick. He woke up at about midnight puking. I mean lots. I have no idea where he was keeping it all. One of his dresser drawers was half-open, and of course, he yacked there. I put him in bed with us and he spewed 2 more times. Poor little guy.
Well, he was fine by next morning, eating some banana and toast. He was curled up to me a little later and I said, “well, one good thing that comes from all this is that when you’re sick you’re extra snuggly!” He looked at me and said, “Another good thing is I was frowing up and you took care of me.”
I just laid there and hugged him more. It seems that sometimes we can break through and recognize that this a bad world, not our place. And we know things will be tough—from the aggravation of a stomach bug to real suffering and death. And yet, we pray that God fills us with compassion, that we don’t walk by, that we don’t just keep living our lives. We stop, pray, love, minister, and let suffering open up paths for mercy.
A long-time member of the church received news that he has terminal cancer. As the family gathered around the bed, there was a lot of sadness and the confusion that comes from wondering what are you supposed to do or think? He said simply, almost as if he did not understand the fuss, “You knew I wasn’t going to live forever.”
He is just stone-faced about it. Not set like flint, as if he endures some uncommon trial. He was in church the Sunday after the bad news, and we just rejoiced to know that he lives in triumph. He is a Methodist, and we have no fear of death. [I have seen the peace of the Gospel among the dying too many times to dispute it. It is the gift of those who believe. Not resignation to fact, but faith in the Living God] He has assurance of Jesus. He had no false hopes for this life, only the promises of Jesus for this life and the life to come.
He wants to keep reading the Scriptures I read to him, Psalm 50:9-12 and Philippians 3, esp v. 20-21.
Saturday, February 14, 2009
Thursday, February 12, 2009
Seeds For Sale
Hey guys-- this is a long post. We're having a seed sale, with heirloom seeds-- old varieties, with lost of flavor! You won't find these in the store or at the garden center. We're selling seeds as a fund-raiser for our garden ministry, which is growing by a huge amount this year! So please help us out! Ordering instructions at the bottom-- or come to the Sale, Saturday March 7, from 9 a.m. to 3 p.m.!!!
BEANS
Empress - $2.00 Bush variety - exceptional flavor, stringless green snap bean, a great bean for fresh eating, freezing or processing. 55 days.
Rattlesnake Snap - Certified Organic $2.50 Pole variety - dark green pods are brushed with purple streaks, drought resistant. 60-90 days.
Sultan’s Golden Crescent - Certified Organic / Very Rare $3.00 Pole variety - Nearly extinct! Curved yellow snap bean, stringless, and prolific. 75 days.
BEETS
Albino - Rare $2.25 Totally white, sweet roots. 50 days.
Early Blood - Certified Organic / Rare $2.50 Dark red, sweet, crisp and tender.Good for summer and autumn planting. 48-68 days.
Broccoli
DeCicco - Certified Organic $2.00 Made U.S. debut in 1890. Italian origin. Early variety. Compact plants with 4” main head, prolific side shoots. 48 days from transplant.
CABBAGE
Winningstadt - $2.25 German heirloom introduced to American in 1866. Sweet mild flavor and dense heads are great for sauerkraut or other favorites. Excellent keeper. 85 days.
Corn
Country Gentleman - Certified Organic $2.50 Introduced in 1890. Late season white, “shoe peg”, 7 - 8 foot stalks often produce two ears. 88 days.
Cucumbers
Armenian - $2.00 Heavily ribbed, pale green, burpless, no need to peel. Retains flavor at 12 - 18” long. 50 - 75 days.
Boothby’s Blonde - $2.00 From the Boothby family in Livermore, Maine. No peelin’, fresh eatin’. Crisp sweet flavor and pale green skin make it a great choice for bread and butter pickles. Best picked at 4”. 55 - 60 days.
Crystal Apple - Certified Organic $2.50 Originated in New Zealand. Unique creamy green, apple shaped variety, very prolific. 65 days.
Mexican Sour Gherkin - Rare $2.50 Culinary oddity. 1 -2” cukes look like tiny watermelons and fall off the vine when ripe. Sweet flavor backed up by an unexpected sourness, as if they were pickled on the vine. 60 - 70 days.
Miniature White - $2.00 Short vined variety is great for gardener with limited space. No peel, sweet flavor. Best raw or in salads, under 3”. 50 days.
Parisian Pickling - Certified Organic / Rare $2.75 From early 1800’s France. Used for pickling gherkins and cornichons. 55 days.
White Wonder - $2.00 Introduced in 1893 from New York. Blocky, ivory-white, 7” fruits are great raw or for pickling. Highly productive, even in hot weather. Cukes start to turn yellow when past maturity. 58 days.
EGGPLANT
Applegreen - Certified Organic / Rare $2.75 Oval, 5” fruits have pale green skin, are non-acidic, no peel, extra early variety that does well in cool and wet conditions (a true feat for eggplant). 65 days from transplant.
Thai Green - $2.00 Long & slender 12” fruits are light green, no peel, and absorb spicy flavors well, hence their use in Thai cuisine. Drought Resistant. 75 days from transplant.
LETTUCE
Amish Deer Tongue - Rare $2.50 Slow bolting. Unique triangular green leaves with straight edges. Broadcast for fantastic baby leaf, “cut and come again” lettuce, or wait for very loose bibb heads. 30 days baby. 55 days head.
Bronze Arrowhead - $2.00 Medal winner at the 1947 All American Selections. One of the very best. Red and green oak leaf type, looseleaf. 45 days.
Crisp Leaf - Certified Organic $2.50 Romaine. Flavorful heads grow to 10” tall with serrated leaves. 45 - 55 days.
Forellenschuss - Rare $2.50 Romaine. Austrian heirloom. Superior flavored lettuce with green leaves and maroon splotches. Holds well in summer. 55 days.
Grandpa Admire’s - Certified Organic $2.50. From civil war veteran George Admire. Bronze tinged lettuce that forms large loose heads. Slow bolting, stands up well to summer heat. 60 days.
Merveille Des Quatre Saisons - $2.00 Butterhead. French heirloom chronicled
in 1885. Attractive reddish bibb type rosette with excellent flavor. Color and flavor do best in cool spring/autumn climate. 60 days.
Reine des Glaces (Ice Queen) - Certified Organic $2.50 Crisphead. Great slow bolting, summer variety. Dark green, deeply pointed, lacy leaves. Use as leaf lettuce once head is cut. 62 days.
Rouge d’ Hiver (Red Winter) - Certified Organic $2.50 Romaine. Green heart with brownish red leaves. Grows 10 -12” tall. Great for salad mixes. 60 days.
Tennis Ball - Certified Organic $2.50 Butterhead. First introduced in the 1850’s. Small tight rosettes of light green leaves form loose heads no bigger than 7”. 50 days.
LIMA BEAN
Christmas - $2.00 Pole variety. Dates back to the 1840’s. Heavy yields of large white beans with maroon spots and swirls. Use as a green shell lima, or dry. Does well even in extreme heat. 75-90 days.
MELONS (canteloupe/honeydew etc.)
Canoe Creek Colossal - Rare $2.50 Large, 8 to 15 pound, deeply ribbed. Great taste, pick when just beginning to “slip”. Pale orange flesh. 85 - 90 days.
Charantais - $2.00 Consensus pick among melon lovers. Smooth, round, 2 pound melons have sweet, fragrant and juicy, salmon colored flesh. Creamy-gray skin with green stripes. 75 - 90 days.
Delice de la Table - Very Rare $2.75 Nearly extinct, late 1800’s French heirloom. Small 1 to 2 pound fruits are mottled orange, have deeply ribbed fruits, and are very sweet. 85 - 90 days.
Ha’Ogen - Rare $2.25 Israeli variety. Deep yellow-orange rind with slight green ribs. Green flesh is sweet with spicy undertones. 75 - 80 days.
Minnesota Midget - Certified Organic $2.75 Extra early, short vined variety. Round 4”+ fruits have a high sugar content and are edible to the rind. Resistant to fusarium wilt. Developed at Univ. of Minnesota in 1948. 60 - 75 days.
Petit Gris de Rennes - Certified Organic $2.75 French melon grown nearly 400 years ago in the garden of the Bishop of Rennes. Sweet orange flesh. 80 - 85 days.
Prescott Fond Blanc - Rare $2.25 French melon documented before 1850. Fruits weigh up to 9 pounds, have a dense sweet flesh and a divine aroma. Skin is “lumpy”. Drought tolerant, and like all rock melons, will NOT “slip”. 85 - 95 days.
Tigger - $2.00 Armenian variety. 1 pound fruits are a vibrant yellow with dark orange zig-zag stripes. The white flesh is semi-sweet, but it is mostly used in gourmet restaurants for it’s visual appeal and incredibly powerful aroma. They are often cut in half and used as striking dessert cups. 85 days.
OKRA
Red Burgundy - $2.00 From Clemson University. 4 foot tall plants with 6 - 8” burgundy colored, tender pods. 55 - 60 days.
ONION
Long Red Florence - Rare $2.00 Italian heirloom. Elongated, bottle shaped bulbs with mild flavor. Great for fresh use. For spring and fall planting. 110 days.
PEPPERS (Heat scale 1 to 5)
Alma Paprika (1) - $2.25 The best for drying and grinding into paprika. Can also be eaten fresh. Round, thick walled peppers are slightly warm and sweet. Ripens from cream-white to orange to red. 75 days.
Fatalii (5) - $2.50 One of the hottest peppers we know of. 3” long, top-shaped, golden-yellow peppers have a citrus flavor, with very few seeds. Can be grown in large pots and kept alive for several seasons. 90 days from transplant.
Fish (3) - $2.50 Pre-1870’s, African-American heirloom. Variegated leaves are creamy grey and dark green, making this a nice edible ornamental. 3 inch fruits start out cream with green stripes, then ripen to orange with brown stripes, then finally red. Use in white stage for cream sauces, or for salsas and fresh use at any stage. 80 days from transplant.
Mustard Habanero (5) - Rare $2.75 Unique colors and shape. Starts out pale green with a purple blush, then mustard orange, then finally reddish orange. 95 days from transplant.
Miniature Chocolate, Miniature Red, Miniature Yellow - $2.50 each color. From the Lucina Cress family in Ohio. 2 inch, mini 2 -3 lobe peppers. Great for stuffing or pickling. 90 days from transplant.
Quadrato Asti Giallo - Rare $2.75 Large blocky bell pepper from Italy. Ripens very slowly from green, to green and yellow, finally to a golden color. Sweet and spicy flavor at any stage. Thick, crisp flesh. 70 - 80 days.
Tolli’s Sweet Italian - $2.50 Sweet red Italian heirloom is versatile and tasty. Great for fresh eating, canning, or added to tomato sauces. Heavy yielding, 4 - 5” long tapered fruits. 80 days from transplant.
Swiss CHARD
Five Color Silverbeet - Certified Organic / Color Guarantee $2.50
Unlike most commercial “rainbow” chard, all the colors in Silverbeet are grown in isolation to insure a proper balance, and give you the best color. 50 - 60 days.
SOYBEAN
Agate - Certified Organic / Very Rare $2.50 Historic New Mexico heirloom. Highly productive, medium-sized yellow seeds with reddish-brown saddles. 80 days.
RADISH
Helios-Certified Organic $2.50 Pale yellow, sweet spring radish, white flesh. 35 days.
Plum Purple - Certified Organic $2.50 Exceptional variety. Round, deep purple roots, white flesh, sweet and mild all season, hardy and never pithy. 25 - 30 days.
SPINACH
Monnopa - Certified Organic $2.50 Round leaf type, claimed to be the sweetest of all spinach. High in vitamins A, C, and E. It is very low in acid which promotes the absorption of calcium and other minerals. 45 - 60 days.
Strawberry Spinach - Very Rare $2.50 Grown in Europe for centuries. 16” plants have triangular toothed leaves and tender shoots good in salads or steamed. Red mulberry-like fruits grow on the same plant and are edible, good for drying or mixing in with salads. A self-seeding annual.
SQUASH
Australian Butter - $2.00 Thick, dry orange flesh is superb for baking and is a good keeper. Hard shelled fruits weigh up to 15 pounds, with a small seed cavity. 95 days.
Galeux d’ Eysines - Rare $2.50 First seen in Tranzault, France. Sweet, moist, orange flesh is great for baking and soups. Fruits weigh 10 - 20 pounds and should be harvested before total maturity. 90 days.
Musquee de Provence - SSE Prize Winner $2.75 From southern France, introduced to America in 1899. Gorgeous, flat “pumpkinesque” fruits average 20 pounds and ripen from green to a rich brown. Deep orange flesh is perhaps the very finest for baking, and is a good keeper too. Often mixed into Fall ornamental displays.
100 - 110 days.
Thelma Sanders Sweet Potato - Certified Organic $2.50 Ohio heirloom from the Knoche family, noted squash collectors. Cream-colored acorn-type squash is great for baking. Very productive. 85 - 90 days.
TOMATO
Blondkopfchen (a.k.a. Little Blonde Girl) - Certified Organic $2.75 Perhaps, the very best all-around grape tomato. 1” golden-yellow fruits with sweet taste, high yields, grows in giant clusters, and unlike many grape/cherry varieties it does not crack. Bears until frost. Indeterminate. 75 - 80 days.
Isis Candy - $2.25 Gorgeous grape tomato marbled with red and has a cat’s eye starburst on the blossom end. Almost too pretty to eat. Sweet and fruity. Indeterminate. 70 - 80 days from transplant.
Jaune Flamme - $2.25 Deep orange, apricot-shaped heirloom from France. Excellent, “bitey” flavor. Great for drying as well. 2 - 3 ounce fruits, borne in clusters. Indeterminate. 70 - 80 days from transplant.
Martino’s Roma - Certified Organic $2.50 SSE’s pick for best Roma variety. Good flavor for a Roma, unlike the supermarket. As always, great for sauce, salads and salsa. Rugose. 75 days from transplant.
span style="font-weight:bold;">John Baer - Certified Organic $2.75 Great all-around tomato. Use for canning and fresh eating. Bright red, smooth and round, meaty with a balanced flavor. Indeterminate. 70 days from transplant.
Plum Lemon - $2.25 Seed found in Moscow market during the 1991 coup. Small, yellow, meaty, pointed end fruits really resemble a lemon. Sweet, refreshing flavor.
Indeterminate. 72 days from transplant.
Purple Russian - $2.25 From Erma Henkel in the Ukraine. Plum shaped, purple-black fruits are meaty with the fantastic “black” flavor, but without the heavy cracking most other black tomatoes have. Indeterminate. 80 days.
Moonglow - Certified Organic / SSE Prize Winner $3.00 Medium size, bright orange fruit, with orange meat and few seeds. Winner of the SSE’s 2007 Heirloom Tomato Tasting. Wonderful flavor. Indeterminate. 80 days from transplant.
Striped Cavern (a.k.a. Schimmig Stoo) - Rare $2.75 Gorgeous stuffing tomato. Hollow, red fruit with yellow stripes and thick flesh, looks like a pepper! Holds 4 weeks in the fridge. Perfect for stuffing with pimento cheese, chicken salad or more. Super choice for caterers. Indeterminate. 80 days from transplant.
Watermelon
Cream of Saskatchewan - Rare $2.50 White fleshed, Russian heirloom. 4 - 10 pound, round fruits have exceptional flavor. Stands up to cool weather. 85 days.
Golden Midget - Rare $2.75 Very early variety with golden-yellow exterior and sweet salmon-pink flesh. Small melons have thin rind and black seeds. 70 days.
Mountain Sweet Yellow - Rare / SSE Pick $3.00 Popular in 1840’s Pennsylvania. Very high sugar content. Dark yellow flesh inside of long, 20 - 30 pound melons. Productive plants. 90 - 100 days.
Moon & Stars (Van Doren strain) - Rare $2.50 This is the original strain of the famous green melons covered with yellow “stars” and having one larger yellow “moon”. Unlike many novelty heirlooms, Van Doren’s sweet pink flesh is good eating. Spotted foliage and brown seeds. 90 days.
Mail Order Instructions
: Simply send us a list of the heirloom varieties you want, and indicate how many packets of each heirloom you need. Add up your total from the pricing given in this list, then add the postage and handling from the guide below. Allow 5-7 days for delivery. Make checks and money orders out to The Rock / LaRoca. Send your seed order to:
In-Feed
c/o: Bob McKinley
472 Larkwood Drive
Lexington, KY 40509
Shipping Fees:
$10 or less………..$3.50
$10 to $20.……….$5.00
$20 to $30.……….$7.00
$30 to $50.……….$9.00
Over $50.…………$10.00
BEANS
Empress - $2.00 Bush variety - exceptional flavor, stringless green snap bean, a great bean for fresh eating, freezing or processing. 55 days.
Rattlesnake Snap - Certified Organic $2.50 Pole variety - dark green pods are brushed with purple streaks, drought resistant. 60-90 days.
Sultan’s Golden Crescent - Certified Organic / Very Rare $3.00 Pole variety - Nearly extinct! Curved yellow snap bean, stringless, and prolific. 75 days.
BEETS
Albino - Rare $2.25 Totally white, sweet roots. 50 days.
Early Blood - Certified Organic / Rare $2.50 Dark red, sweet, crisp and tender.Good for summer and autumn planting. 48-68 days.
Broccoli
DeCicco - Certified Organic $2.00 Made U.S. debut in 1890. Italian origin. Early variety. Compact plants with 4” main head, prolific side shoots. 48 days from transplant.
CABBAGE
Winningstadt - $2.25 German heirloom introduced to American in 1866. Sweet mild flavor and dense heads are great for sauerkraut or other favorites. Excellent keeper. 85 days.
Corn
Country Gentleman - Certified Organic $2.50 Introduced in 1890. Late season white, “shoe peg”, 7 - 8 foot stalks often produce two ears. 88 days.
Cucumbers
Armenian - $2.00 Heavily ribbed, pale green, burpless, no need to peel. Retains flavor at 12 - 18” long. 50 - 75 days.
Boothby’s Blonde - $2.00 From the Boothby family in Livermore, Maine. No peelin’, fresh eatin’. Crisp sweet flavor and pale green skin make it a great choice for bread and butter pickles. Best picked at 4”. 55 - 60 days.
Crystal Apple - Certified Organic $2.50 Originated in New Zealand. Unique creamy green, apple shaped variety, very prolific. 65 days.
Mexican Sour Gherkin - Rare $2.50 Culinary oddity. 1 -2” cukes look like tiny watermelons and fall off the vine when ripe. Sweet flavor backed up by an unexpected sourness, as if they were pickled on the vine. 60 - 70 days.
Miniature White - $2.00 Short vined variety is great for gardener with limited space. No peel, sweet flavor. Best raw or in salads, under 3”. 50 days.
Parisian Pickling - Certified Organic / Rare $2.75 From early 1800’s France. Used for pickling gherkins and cornichons. 55 days.
White Wonder - $2.00 Introduced in 1893 from New York. Blocky, ivory-white, 7” fruits are great raw or for pickling. Highly productive, even in hot weather. Cukes start to turn yellow when past maturity. 58 days.
EGGPLANT
Applegreen - Certified Organic / Rare $2.75 Oval, 5” fruits have pale green skin, are non-acidic, no peel, extra early variety that does well in cool and wet conditions (a true feat for eggplant). 65 days from transplant.
Thai Green - $2.00 Long & slender 12” fruits are light green, no peel, and absorb spicy flavors well, hence their use in Thai cuisine. Drought Resistant. 75 days from transplant.
LETTUCE
Amish Deer Tongue - Rare $2.50 Slow bolting. Unique triangular green leaves with straight edges. Broadcast for fantastic baby leaf, “cut and come again” lettuce, or wait for very loose bibb heads. 30 days baby. 55 days head.
Bronze Arrowhead - $2.00 Medal winner at the 1947 All American Selections. One of the very best. Red and green oak leaf type, looseleaf. 45 days.
Crisp Leaf - Certified Organic $2.50 Romaine. Flavorful heads grow to 10” tall with serrated leaves. 45 - 55 days.
Forellenschuss - Rare $2.50 Romaine. Austrian heirloom. Superior flavored lettuce with green leaves and maroon splotches. Holds well in summer. 55 days.
Grandpa Admire’s - Certified Organic $2.50. From civil war veteran George Admire. Bronze tinged lettuce that forms large loose heads. Slow bolting, stands up well to summer heat. 60 days.
Merveille Des Quatre Saisons - $2.00 Butterhead. French heirloom chronicled
in 1885. Attractive reddish bibb type rosette with excellent flavor. Color and flavor do best in cool spring/autumn climate. 60 days.
Reine des Glaces (Ice Queen) - Certified Organic $2.50 Crisphead. Great slow bolting, summer variety. Dark green, deeply pointed, lacy leaves. Use as leaf lettuce once head is cut. 62 days.
Rouge d’ Hiver (Red Winter) - Certified Organic $2.50 Romaine. Green heart with brownish red leaves. Grows 10 -12” tall. Great for salad mixes. 60 days.
Tennis Ball - Certified Organic $2.50 Butterhead. First introduced in the 1850’s. Small tight rosettes of light green leaves form loose heads no bigger than 7”. 50 days.
LIMA BEAN
Christmas - $2.00 Pole variety. Dates back to the 1840’s. Heavy yields of large white beans with maroon spots and swirls. Use as a green shell lima, or dry. Does well even in extreme heat. 75-90 days.
MELONS (canteloupe/honeydew etc.)
Canoe Creek Colossal - Rare $2.50 Large, 8 to 15 pound, deeply ribbed. Great taste, pick when just beginning to “slip”. Pale orange flesh. 85 - 90 days.
Charantais - $2.00 Consensus pick among melon lovers. Smooth, round, 2 pound melons have sweet, fragrant and juicy, salmon colored flesh. Creamy-gray skin with green stripes. 75 - 90 days.
Delice de la Table - Very Rare $2.75 Nearly extinct, late 1800’s French heirloom. Small 1 to 2 pound fruits are mottled orange, have deeply ribbed fruits, and are very sweet. 85 - 90 days.
Ha’Ogen - Rare $2.25 Israeli variety. Deep yellow-orange rind with slight green ribs. Green flesh is sweet with spicy undertones. 75 - 80 days.
Minnesota Midget - Certified Organic $2.75 Extra early, short vined variety. Round 4”+ fruits have a high sugar content and are edible to the rind. Resistant to fusarium wilt. Developed at Univ. of Minnesota in 1948. 60 - 75 days.
Petit Gris de Rennes - Certified Organic $2.75 French melon grown nearly 400 years ago in the garden of the Bishop of Rennes. Sweet orange flesh. 80 - 85 days.
Prescott Fond Blanc - Rare $2.25 French melon documented before 1850. Fruits weigh up to 9 pounds, have a dense sweet flesh and a divine aroma. Skin is “lumpy”. Drought tolerant, and like all rock melons, will NOT “slip”. 85 - 95 days.
Tigger - $2.00 Armenian variety. 1 pound fruits are a vibrant yellow with dark orange zig-zag stripes. The white flesh is semi-sweet, but it is mostly used in gourmet restaurants for it’s visual appeal and incredibly powerful aroma. They are often cut in half and used as striking dessert cups. 85 days.
OKRA
Red Burgundy - $2.00 From Clemson University. 4 foot tall plants with 6 - 8” burgundy colored, tender pods. 55 - 60 days.
ONION
Long Red Florence - Rare $2.00 Italian heirloom. Elongated, bottle shaped bulbs with mild flavor. Great for fresh use. For spring and fall planting. 110 days.
PEPPERS (Heat scale 1 to 5)
Alma Paprika (1) - $2.25 The best for drying and grinding into paprika. Can also be eaten fresh. Round, thick walled peppers are slightly warm and sweet. Ripens from cream-white to orange to red. 75 days.
Fatalii (5) - $2.50 One of the hottest peppers we know of. 3” long, top-shaped, golden-yellow peppers have a citrus flavor, with very few seeds. Can be grown in large pots and kept alive for several seasons. 90 days from transplant.
Fish (3) - $2.50 Pre-1870’s, African-American heirloom. Variegated leaves are creamy grey and dark green, making this a nice edible ornamental. 3 inch fruits start out cream with green stripes, then ripen to orange with brown stripes, then finally red. Use in white stage for cream sauces, or for salsas and fresh use at any stage. 80 days from transplant.
Mustard Habanero (5) - Rare $2.75 Unique colors and shape. Starts out pale green with a purple blush, then mustard orange, then finally reddish orange. 95 days from transplant.
Miniature Chocolate, Miniature Red, Miniature Yellow - $2.50 each color. From the Lucina Cress family in Ohio. 2 inch, mini 2 -3 lobe peppers. Great for stuffing or pickling. 90 days from transplant.
Quadrato Asti Giallo - Rare $2.75 Large blocky bell pepper from Italy. Ripens very slowly from green, to green and yellow, finally to a golden color. Sweet and spicy flavor at any stage. Thick, crisp flesh. 70 - 80 days.
Tolli’s Sweet Italian - $2.50 Sweet red Italian heirloom is versatile and tasty. Great for fresh eating, canning, or added to tomato sauces. Heavy yielding, 4 - 5” long tapered fruits. 80 days from transplant.
Swiss CHARD
Five Color Silverbeet - Certified Organic / Color Guarantee $2.50
Unlike most commercial “rainbow” chard, all the colors in Silverbeet are grown in isolation to insure a proper balance, and give you the best color. 50 - 60 days.
SOYBEAN
Agate - Certified Organic / Very Rare $2.50 Historic New Mexico heirloom. Highly productive, medium-sized yellow seeds with reddish-brown saddles. 80 days.
RADISH
Helios-Certified Organic $2.50 Pale yellow, sweet spring radish, white flesh. 35 days.
Plum Purple - Certified Organic $2.50 Exceptional variety. Round, deep purple roots, white flesh, sweet and mild all season, hardy and never pithy. 25 - 30 days.
SPINACH
Monnopa - Certified Organic $2.50 Round leaf type, claimed to be the sweetest of all spinach. High in vitamins A, C, and E. It is very low in acid which promotes the absorption of calcium and other minerals. 45 - 60 days.
Strawberry Spinach - Very Rare $2.50 Grown in Europe for centuries. 16” plants have triangular toothed leaves and tender shoots good in salads or steamed. Red mulberry-like fruits grow on the same plant and are edible, good for drying or mixing in with salads. A self-seeding annual.
SQUASH
Australian Butter - $2.00 Thick, dry orange flesh is superb for baking and is a good keeper. Hard shelled fruits weigh up to 15 pounds, with a small seed cavity. 95 days.
Galeux d’ Eysines - Rare $2.50 First seen in Tranzault, France. Sweet, moist, orange flesh is great for baking and soups. Fruits weigh 10 - 20 pounds and should be harvested before total maturity. 90 days.
Musquee de Provence - SSE Prize Winner $2.75 From southern France, introduced to America in 1899. Gorgeous, flat “pumpkinesque” fruits average 20 pounds and ripen from green to a rich brown. Deep orange flesh is perhaps the very finest for baking, and is a good keeper too. Often mixed into Fall ornamental displays.
100 - 110 days.
Thelma Sanders Sweet Potato - Certified Organic $2.50 Ohio heirloom from the Knoche family, noted squash collectors. Cream-colored acorn-type squash is great for baking. Very productive. 85 - 90 days.
TOMATO
Blondkopfchen (a.k.a. Little Blonde Girl) - Certified Organic $2.75 Perhaps, the very best all-around grape tomato. 1” golden-yellow fruits with sweet taste, high yields, grows in giant clusters, and unlike many grape/cherry varieties it does not crack. Bears until frost. Indeterminate. 75 - 80 days.
Isis Candy - $2.25 Gorgeous grape tomato marbled with red and has a cat’s eye starburst on the blossom end. Almost too pretty to eat. Sweet and fruity. Indeterminate. 70 - 80 days from transplant.
Jaune Flamme - $2.25 Deep orange, apricot-shaped heirloom from France. Excellent, “bitey” flavor. Great for drying as well. 2 - 3 ounce fruits, borne in clusters. Indeterminate. 70 - 80 days from transplant.
Martino’s Roma - Certified Organic $2.50 SSE’s pick for best Roma variety. Good flavor for a Roma, unlike the supermarket. As always, great for sauce, salads and salsa. Rugose. 75 days from transplant.
span style="font-weight:bold;">John Baer - Certified Organic $2.75 Great all-around tomato. Use for canning and fresh eating. Bright red, smooth and round, meaty with a balanced flavor. Indeterminate. 70 days from transplant.
Plum Lemon - $2.25 Seed found in Moscow market during the 1991 coup. Small, yellow, meaty, pointed end fruits really resemble a lemon. Sweet, refreshing flavor.
Indeterminate. 72 days from transplant.
Purple Russian - $2.25 From Erma Henkel in the Ukraine. Plum shaped, purple-black fruits are meaty with the fantastic “black” flavor, but without the heavy cracking most other black tomatoes have. Indeterminate. 80 days.
Moonglow - Certified Organic / SSE Prize Winner $3.00 Medium size, bright orange fruit, with orange meat and few seeds. Winner of the SSE’s 2007 Heirloom Tomato Tasting. Wonderful flavor. Indeterminate. 80 days from transplant.
Striped Cavern (a.k.a. Schimmig Stoo) - Rare $2.75 Gorgeous stuffing tomato. Hollow, red fruit with yellow stripes and thick flesh, looks like a pepper! Holds 4 weeks in the fridge. Perfect for stuffing with pimento cheese, chicken salad or more. Super choice for caterers. Indeterminate. 80 days from transplant.
Watermelon
Cream of Saskatchewan - Rare $2.50 White fleshed, Russian heirloom. 4 - 10 pound, round fruits have exceptional flavor. Stands up to cool weather. 85 days.
Golden Midget - Rare $2.75 Very early variety with golden-yellow exterior and sweet salmon-pink flesh. Small melons have thin rind and black seeds. 70 days.
Mountain Sweet Yellow - Rare / SSE Pick $3.00 Popular in 1840’s Pennsylvania. Very high sugar content. Dark yellow flesh inside of long, 20 - 30 pound melons. Productive plants. 90 - 100 days.
Moon & Stars (Van Doren strain) - Rare $2.50 This is the original strain of the famous green melons covered with yellow “stars” and having one larger yellow “moon”. Unlike many novelty heirlooms, Van Doren’s sweet pink flesh is good eating. Spotted foliage and brown seeds. 90 days.
Mail Order Instructions
: Simply send us a list of the heirloom varieties you want, and indicate how many packets of each heirloom you need. Add up your total from the pricing given in this list, then add the postage and handling from the guide below. Allow 5-7 days for delivery. Make checks and money orders out to The Rock / LaRoca. Send your seed order to:
In-Feed
c/o: Bob McKinley
472 Larkwood Drive
Lexington, KY 40509
Shipping Fees:
$10 or less………..$3.50
$10 to $20.……….$5.00
$20 to $30.……….$7.00
$30 to $50.……….$9.00
Over $50.…………$10.00
Friday, February 6, 2009
Rock Rhythms
The ice storm, for reasons nearly unrelated to the ice storm, kept me out of internet access...
The Rock is… a hard place to describe. Maybe I can give you a sense by describing Monday, February 2, 2009 to you.
I came in about 8:15, after dropping the boys off at school. I came in to the smell of strong coffee, the sounds of the Gaither Vocal Band; Leo was getting the day started. He met me with a friendly, “They’ll let anyone in here nowadays.”
I grabbed a quick bite to eat and Ica and I went to God’s Pantry to pick up our Food Bank order. We loaded it up on the bus. Then Melissa showed up and we grabbed 35 10lb bags of potatoes—for free!
When we got back to the church, we had staff meeting while halving the bags of potatoes to give out that evening. As we divided the potatoes and culled the bad ones (very few—thanks for cold weather!), we discussed the week’s ministries. The staff meetings are our time to touch base, keep abreast of each others’ work. After Susan Rogers led us through some streamlining of our meetings a little more than a year ago, we have worked hard to talk only to the things that impact us all. Other issues that arise get dealt with by the individuals involved. I didn’t know you could get so much done in a food pantry.
I met with a young man, Blake Brodien. Brodien is hard-core. He not only moved into the neighborhood, he moved into a tough place. He has a ministry just living where he does. He is committed to the youth. I asked him to preach, so I could see if he was ready for “prime time.” He rocked it, and now we’ll begin the work of the discipline of preaching—regular, consistent preaching.
I picked up the boys from the bus stop; we went to McDonald’s for a snack.
Got back to the church, began to get ready for the Monday night crowd. Some of them were already there, and there’s a lot of conversation and some informal counseling that happens in the hallway. We’re trying to create a family for the people who have not had and/or do not have a family. Over the long haul, there’s hardly anything better for that than prayer; not just the prayers themselves. When people pray, when they speak out their requests, when they hear what others are praying for week after week, knowing and sympathy grow.
It has also been important in the service to take prayer requests, to let people speak their concerns. For a group of people who are so often powerless and voiceless in life, just taking a prayer request and returning it to God is important. We see a lot of prayers for families, a lot of prayers for people dying early, in poor health. Ica ministered to a very young man who is afraid an oral cancer has returned. His mother died of it, his first bout was at 16. He’s under a weight.
Randy and Hobbs— two unlikely friends. Randy is a short, stocky black man, and Hobbs is a very tall rangy white man. They have been “traveling buddies” for over 10 years, on the streets, camping out. They first came about a month ago, and Randy asked for prayer for him and Hobbs. When it came time to pray, I pleaded that they would lay down the bottle and turn to Jesus. I did not want to pray that; I was afraid it would alienate them. But I felt compelled. At dinner, Randy said, “I heard your prayer. I’ll think about it. I appreciate it.” When I processed my fear about alienating him with a pointed prayer, Melissa McDonald said, “he knows you care. Anyone who has cared enough in his life to say something has is long gone or has stopped saying anything.”
Well, Randy had a sad story—Hobbs stepped into a hole and broke his leg bad. Randy is kind of lonely and maybe a bit scared of the streets.
Doug got jumped on the way to church. Doug is the fellow who has the mind of an 8 year old. Some of the guys were really upset that anyone would do such a thing, and a negative side of the “fellowship” developing is that there are some guys who will beat the tar out of someone. Once again, our motto, “The Rock—we got your back.”
I know there are a lot of stories to tell… I wish each one of us could share the things we’re seeing and hearing and saying.
The Rock is… a hard place to describe. Maybe I can give you a sense by describing Monday, February 2, 2009 to you.
I came in about 8:15, after dropping the boys off at school. I came in to the smell of strong coffee, the sounds of the Gaither Vocal Band; Leo was getting the day started. He met me with a friendly, “They’ll let anyone in here nowadays.”
I grabbed a quick bite to eat and Ica and I went to God’s Pantry to pick up our Food Bank order. We loaded it up on the bus. Then Melissa showed up and we grabbed 35 10lb bags of potatoes—for free!
When we got back to the church, we had staff meeting while halving the bags of potatoes to give out that evening. As we divided the potatoes and culled the bad ones (very few—thanks for cold weather!), we discussed the week’s ministries. The staff meetings are our time to touch base, keep abreast of each others’ work. After Susan Rogers led us through some streamlining of our meetings a little more than a year ago, we have worked hard to talk only to the things that impact us all. Other issues that arise get dealt with by the individuals involved. I didn’t know you could get so much done in a food pantry.
I met with a young man, Blake Brodien. Brodien is hard-core. He not only moved into the neighborhood, he moved into a tough place. He has a ministry just living where he does. He is committed to the youth. I asked him to preach, so I could see if he was ready for “prime time.” He rocked it, and now we’ll begin the work of the discipline of preaching—regular, consistent preaching.
I picked up the boys from the bus stop; we went to McDonald’s for a snack.
Got back to the church, began to get ready for the Monday night crowd. Some of them were already there, and there’s a lot of conversation and some informal counseling that happens in the hallway. We’re trying to create a family for the people who have not had and/or do not have a family. Over the long haul, there’s hardly anything better for that than prayer; not just the prayers themselves. When people pray, when they speak out their requests, when they hear what others are praying for week after week, knowing and sympathy grow.
It has also been important in the service to take prayer requests, to let people speak their concerns. For a group of people who are so often powerless and voiceless in life, just taking a prayer request and returning it to God is important. We see a lot of prayers for families, a lot of prayers for people dying early, in poor health. Ica ministered to a very young man who is afraid an oral cancer has returned. His mother died of it, his first bout was at 16. He’s under a weight.
Randy and Hobbs— two unlikely friends. Randy is a short, stocky black man, and Hobbs is a very tall rangy white man. They have been “traveling buddies” for over 10 years, on the streets, camping out. They first came about a month ago, and Randy asked for prayer for him and Hobbs. When it came time to pray, I pleaded that they would lay down the bottle and turn to Jesus. I did not want to pray that; I was afraid it would alienate them. But I felt compelled. At dinner, Randy said, “I heard your prayer. I’ll think about it. I appreciate it.” When I processed my fear about alienating him with a pointed prayer, Melissa McDonald said, “he knows you care. Anyone who has cared enough in his life to say something has is long gone or has stopped saying anything.”
Well, Randy had a sad story—Hobbs stepped into a hole and broke his leg bad. Randy is kind of lonely and maybe a bit scared of the streets.
Doug got jumped on the way to church. Doug is the fellow who has the mind of an 8 year old. Some of the guys were really upset that anyone would do such a thing, and a negative side of the “fellowship” developing is that there are some guys who will beat the tar out of someone. Once again, our motto, “The Rock—we got your back.”
I know there are a lot of stories to tell… I wish each one of us could share the things we’re seeing and hearing and saying.
Wednesday, January 28, 2009
Wish You Were Here
So much to tell... Of course, today, we are under ice and snow. Won't thaw out tomorrow. Maybe Friday. Anyway, it was a great day. For starters, Glandion Carney is here. I suspect I will blog on this later. He works with Richard Foster adn Dallas Willard; I have wanted to study with him for 9 years. He is here to lead our staff thru some deep spiritual development. So while that was happening, we also had some water laking into the basement from all the rain coming down... so we stopped and got that fixed. The Zoch boys came and shovelled snow. We all ate lunch together. I don't know how to explain this place. There's just always something happening.
There's no power at our house, so we are sleeping at the church. Air mattresses from Room in the Inn. I stopped by some of the elderly folks on our street, to see if they were ok and needed to sleep at the church, but they are all ok. The church what a great place.
O)ne of the things I have been focusing on is thankfulness for the faithfulness of the church-- all the steps and stages that brought us to the place and time where we cna have the ministry we have.
There's no power at our house, so we are sleeping at the church. Air mattresses from Room in the Inn. I stopped by some of the elderly folks on our street, to see if they were ok and needed to sleep at the church, but they are all ok. The church what a great place.
O)ne of the things I have been focusing on is thankfulness for the faithfulness of the church-- all the steps and stages that brought us to the place and time where we cna have the ministry we have.
Saturday, January 24, 2009
Strategery
I am proud of the kids getting together to play chess. It’s not just chess—we go down to the weight room afterwards. My great grandmother used to say plenty of people have strong minds and weak backs; plenty of people have strong backs and weak minds—you should have a strong mind and a strong back.
There are 5 kids, and I think that’s all I can handle right now. Not just because helping people look at three different chess games or playing three myself is too much, but because the weight room gets too crowded. Any chess playing weightlifters out there? We could do this in two shifts…
I guess what I want to get across to the kids, or maybe not get across to them… I suppose that I just want them to internalize some things from chess that are helpful in life. I think the main one is not to react. Chess can teach you patience. Novice or impatient players will be tempted by taking a piece easily. They don’t realize that it is either bait or it takes away their focus and forces from winning the game. Don’t react to a temptation if it keeps you from your goal. And don’t get panicky or mad if someone is pounding on you. Keep playing with focus and determination. Run what you brung. Chances are, your opponent is a “reactor,” and you’ll win just because they will self-destruct, the way you’re about to do if you don’t keep it together…
Or novice/impatient players are afraid to sacrifice a piece to advance the aim of winning. How many times have I heard one say, “if I do that, she’ll get my knight…” Yeah, but two moves later, you’ll have her king. They can’t be scared to sacrifice and work for a goal. If you play to not lose, you’ll get crushed. In chess and in life. This is why so many of the downtrodden don’t move up or forward—they are trying too hard to keep from losing ground. And many times putting in the hard work and sacrifice to go to school and work hard seems like too much for no gain… not seeing that the gain is a few moves down the road.
Last night, one of the boys came over to the house… to play chess. He stayed for two hours straight. Six games because he was getting pounded. The last two games, I made him touch every piece and show me all the possible moves, and then the moves he might make on his next turn. He was kind of mad at me at points. “Don’t react,” I said, “Think!” There are lots of choices—some meaningless, some disastrous, some ok, some leading to victory. But if he doesn’t look at every option, have a plan…
Finally, some of these kids have a hard time focusing, have a hard time thinking through. You’d think chess would be too much for them. But chess is the very thing for it. Not only will it make them think through and ahead, it will bring discipline.
Statistically, the best first move is for White to move the King’s pawn forward two spaces. They know this. When I play Black, I almost always play what’s called the French Defense. The first 5 or 6 moves of the game are almost automatic. Next week I think we’ll work through something called the Caro-Kann Defense. A new set to memorize, to set up. After that the Sicilian Defense, which I do not know much about, so we’ll learn together. They will have to recognize what each other are playing, and pull out the moves accordingly. They’ll never know that they are dealing with issues of symmetry, transposition, memorization of complex forms that will come naturally, leaving their brains open for the middle of the game where things get murky and furious—they won’t know this until it is too late and they’re having fun…
And I hope at the end I have some cunning s.o.b’s on my hands. People who think it through, who don’t react, who grab it and growl. We’re getting there. Matthew Highfill is 1-5 versus me. It should be 0-6, but he is quite wily. MK Punk still gets trashed every time, but he is going to crush me on the bench press.
There are 5 kids, and I think that’s all I can handle right now. Not just because helping people look at three different chess games or playing three myself is too much, but because the weight room gets too crowded. Any chess playing weightlifters out there? We could do this in two shifts…
I guess what I want to get across to the kids, or maybe not get across to them… I suppose that I just want them to internalize some things from chess that are helpful in life. I think the main one is not to react. Chess can teach you patience. Novice or impatient players will be tempted by taking a piece easily. They don’t realize that it is either bait or it takes away their focus and forces from winning the game. Don’t react to a temptation if it keeps you from your goal. And don’t get panicky or mad if someone is pounding on you. Keep playing with focus and determination. Run what you brung. Chances are, your opponent is a “reactor,” and you’ll win just because they will self-destruct, the way you’re about to do if you don’t keep it together…
Or novice/impatient players are afraid to sacrifice a piece to advance the aim of winning. How many times have I heard one say, “if I do that, she’ll get my knight…” Yeah, but two moves later, you’ll have her king. They can’t be scared to sacrifice and work for a goal. If you play to not lose, you’ll get crushed. In chess and in life. This is why so many of the downtrodden don’t move up or forward—they are trying too hard to keep from losing ground. And many times putting in the hard work and sacrifice to go to school and work hard seems like too much for no gain… not seeing that the gain is a few moves down the road.
Last night, one of the boys came over to the house… to play chess. He stayed for two hours straight. Six games because he was getting pounded. The last two games, I made him touch every piece and show me all the possible moves, and then the moves he might make on his next turn. He was kind of mad at me at points. “Don’t react,” I said, “Think!” There are lots of choices—some meaningless, some disastrous, some ok, some leading to victory. But if he doesn’t look at every option, have a plan…
Finally, some of these kids have a hard time focusing, have a hard time thinking through. You’d think chess would be too much for them. But chess is the very thing for it. Not only will it make them think through and ahead, it will bring discipline.
Statistically, the best first move is for White to move the King’s pawn forward two spaces. They know this. When I play Black, I almost always play what’s called the French Defense. The first 5 or 6 moves of the game are almost automatic. Next week I think we’ll work through something called the Caro-Kann Defense. A new set to memorize, to set up. After that the Sicilian Defense, which I do not know much about, so we’ll learn together. They will have to recognize what each other are playing, and pull out the moves accordingly. They’ll never know that they are dealing with issues of symmetry, transposition, memorization of complex forms that will come naturally, leaving their brains open for the middle of the game where things get murky and furious—they won’t know this until it is too late and they’re having fun…
And I hope at the end I have some cunning s.o.b’s on my hands. People who think it through, who don’t react, who grab it and growl. We’re getting there. Matthew Highfill is 1-5 versus me. It should be 0-6, but he is quite wily. MK Punk still gets trashed every time, but he is going to crush me on the bench press.
Tuesday, January 20, 2009
Victory in Jesus
Last night, our Monday ministry was perhaps the best it has ever been.
For a few weeks, there was a problem brewing among the volunteers. I was not quick enough to see it, recognize its seriousness.
And then there were the conferences held in corners where individual gripes and anxieties became bigger then they were individually and became something it was going to be hard to pull back from.
In addressing it, we realized we had all played a part in it, and that straightforward, honest communication would have been better. And yet, it is hard, because as we were honest in the meeting, there were hurt feelings and anger. But we left it at no more gossiping and meeting again later that evening to see how we could bring all the parties together in a way that airs grievances without slamming people down.
Unfortunately, one among us decided it was time to move on. We miss this person greatly. Their work and energy were a blessing to the work.
So, we knew we had big shoes to fill. And there were others who could not make it. So it was a skeleton crew! We rolled up sleeves and got after it.
It is a difficult balance for a pastor. The apostles had to make sure that they did not get so involved in details that they missed preaching the Saving Word. And yet, last night there was no choice.
And then, this beautiful thing happened. More of the people who come to the Monday meal and service jumped in. Mary and Tina had already planned to make dessert—three wonderful cakes! Chris helped in the kitchen. Robert set up tables. The people themselves are beginning more and more to make it work.
This is the growing edge, the place where tension is really going to emerge: those who are the volunteers and leaders in the ministry are going to have to let go of those roles! The time they have put in, the effort, the work, the spirit—sometimes these things create in us “ownership.” We are comfortable in our zone, where we work. We become resentful if it seems like someone in another area does not do as we do, as much as we do, work as hard as we do. Pride takes over. We do not want anyone to come into our area, as if somehow our value, our beauty to the Lord, will be lessened if another person can or does do what we do!
So when we think that we will have to seek out a person we have ministered to and train them to take away the job that has given us a sense of value—this is hard to imagine, harder to do!
We have to keep before us the progression to, with, from. We start with ministry to. Then, as the Spirit speaks, we can do ministry with those who answer the call. Finally, we turn that ministry over; like good missionaries, we force the ministry to become “indigenous.” The ministry flows from the very people we used to do ministry to.
We are out of a job—for now. We turn the impulse of the Spirit and the command of Jesus to a new task, where we work to, with, and from.
For all the work we took on last night, for all the worry about getting too bogged down in details that I could not set about the task of making sure I am not washing dishes when I should be holding out salvation, I can rejoice. In the work of making Monday night a ministry, a man accepted Christ last night in the service. That is another story… but I’ll tell it now.
About 2 years ago, knocking on doors, I came to a house that was not fit for human habitation. I met a guy who was living in the bathroom. Honestly, folks, the landlord had blocked off a bathroom and rented the closet sized bathroom to a guy who slept in the tub.
This fellow has more tattoos on his fingers than some tattoo lovers have on their whole body. And he has an unmistakable prison tattoo on the right side of his face: a spiderweb, radiating from his eye. That day we talked a bit.
I went back a few weeks later and he was gone, the house condemned as unfit for human occupation.
He came to Monday night last week. Last night, as I preached about Jesus interceding for us, standing between us and the righteous decrees of God, this man came forward, said he needed to “change everything” and was looking to be baptized.
I will gladly wash dishes if this is the result.
Sunday, January 18, 2009
New Church's First Service
So Rosario launched the new church's first service. It's called Embrace United Methodist Church. The goal is to embrace God and others.
The church meets in the Kentucky Theatre on Main Street in Lexington.
150 people showed up for the first service.
We are going to keep supporting the church with prayers, people, and resources, looking forward to the day Rosario starts a new church from the new church.
Rosario has been through a lot to get to this point. We prayed a lot, planned a lot, suffered a lot, screwed up a lot, were right a lot, too. But I guess the key piece of success is Rosario. He is an uncommon leader for the church. That is, he did not show up and think he needed to be the boss. He started by cleaning toilets in the church.
So he knows church from the bottom up. You have to be willing to be on the bottom, to start unnoticed. It's not a gimmick, a rung on the ladder, it's an attitude. A part of leadership that at one time rolls up the sleeves but also says that the work of the church is too important to be passive.
I have a link to his blog over there on the right. Check him out. And pray that the Lord grants us success. Hopefully this is but the beginning of church planting for us. We have a new bishop who planted 98 churches in 12 years in Georgia. It may be that we are primed to see revival in Lexington and Lentucky!
The church meets in the Kentucky Theatre on Main Street in Lexington.
150 people showed up for the first service.
We are going to keep supporting the church with prayers, people, and resources, looking forward to the day Rosario starts a new church from the new church.
Rosario has been through a lot to get to this point. We prayed a lot, planned a lot, suffered a lot, screwed up a lot, were right a lot, too. But I guess the key piece of success is Rosario. He is an uncommon leader for the church. That is, he did not show up and think he needed to be the boss. He started by cleaning toilets in the church.
So he knows church from the bottom up. You have to be willing to be on the bottom, to start unnoticed. It's not a gimmick, a rung on the ladder, it's an attitude. A part of leadership that at one time rolls up the sleeves but also says that the work of the church is too important to be passive.
I have a link to his blog over there on the right. Check him out. And pray that the Lord grants us success. Hopefully this is but the beginning of church planting for us. We have a new bishop who planted 98 churches in 12 years in Georgia. It may be that we are primed to see revival in Lexington and Lentucky!
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