How long do you cook them, and then you freeze cob and all?

I have some tomato 4" potted plants to put in that already have some yellow on them. I may take them back. I found some better looking ones at another place, and I'll head over there -- if they have more of the same, I'll go with those. No point introducing that yellow blight/wilt/whatever so early on. It arrives by itself soon enough.

It's another weekend. I have plenty to do out in the yard. Mow again after all of that rain, and make a pass at the back (I stopped halfway back last time I mowed, so it's REALLY tall now. Guaranteed to kill the engine a few times.)

SRS