Information for whoever might care to read it. I live in Dodge City,Ks. I am now growing my 2nd Stella sweet cherry. The first one froze back in the early 90's when we had a temp drop of over 80 degrees in one day in Oct. The first tree easily produced over 100 lbs of cherries if the frost didn't catch it. This is a semi-dwarf tree.We always netted it. The fruit is great tasting and has a great crunchy quality. The new tree produced some fruit the 3rd year. It is self pollinating. I'm thinking its about 10 years old now and we have had 1 bumper crop. Really 2, but we didn't net it and the birds and neighbor kids got a lot of the cherries. We never have sprayed either tree and have never seen a worm so far. I got this tree from Stark Bros. There has been only one year we haven't picked cherries since it began producing. Had a bad late freeze that year. The only cherries saved were under the hanging leaves. My brother lives 52 miles from me and he has the same kind of tree, with the same result. We think its the greatest.

Good morning, i am sorry to revive such an old thread. I am new to fruit trees, in canadian zone 5b ish. (Its my inderstanding that the official calculation method for zone hardiness differs between canada and USA so i wonder if I should assume i actually am in zone 4b) I hope those who tried sweet cherry in z5 or z4 got some success! I am commenting because I found this publication, in french, of Quebec fruit "production" of cherry and peach. The book is titled "Les fruits du quebec, histoire et traditions des douceurs de la table" from Paul-Louis Martin. Starting page 167 on, he mentions some sour and some sweet cherry varieties that where seemingly commercially grown around here at the time (Village of Abbotsford is zone 4b/5a for example) circa 1800. Since I am not an expert, I might be reading this wrong as he switches from sour to sweet varieties names between paragraphs. (Grillote, Cerise de France, cerise commune et cerise franche are some of the denominations I read, without knowing to which group they belong to, except for Grillote which is montmorency type.) There are some phrases like "Many years ago, a black sweet cherry with a delicious flavor grew largely about Montreal". Later, there is mention of varieties such as May Duke and Black Eagle that grew as cold as Saint-Denis-De-Kamouraska Z4. Here is a link to the google book Les fruits du Quebec Histoire et traditions des douceurs de la table. I dont know it it can be of any help to anyone. Here is a list of varieties, maybe someone knows them and can say what they are and if they could be of interest (1790): May Duke (sour) Morello (sour) Early Black Black Heart Kentish I too am looking for hardy varieties. On my side I see some green on my sweet varieties but I dont think i'm getting much fruit this year, as when I dissected buds in March with razor blades, most had some brown in the center. Thank you for all the great information you provide!

Leftwood, After talking with Bors about these previous experiments at Sask grafting high I found out it applied only to using less than 2 year old pie cherry seedlings as scions. Apparently such seedlings when less than 2 years old grow out of sync. and often winter kill (when left growing that way) where as the more mature bigger trees work in sync. (stop growing soon enough). Using these young scions when grafting high to mature trees makes them change to act more mature... thus the act of grafting high saves tender seedling types from otherwise freezing to death. In light of these facts it now appears that maybe grafting high tender varieties on a hardy rootstock no longer applies the way I used to think because it applies to making seedlings cold hardier which in itself might have nothing to do with how hardy the rootstock your grafting to is... Notice I said might. So I'm going to give it a shot using sweet cherries high on the hardy Amur cherry anyways. Who knows. Grafting on Amur cherry is good anyways for vole prevention. Has anyone seen a moose eat Amur cherry? I havn't. Neither has Dr. Bors seen it. He's tasted them and says the reason must be that the wood is too tart. He's also pulled opened freezers with his hybrid pie cherries inside and says the whole freezer smells really great (ie. compelling to herbivores) as of sweet cherries.

I just found this post, and hope it's not too late to leave a comment and get an answer to a question. First, I adore your wonderful kitchen...it's truly a "heart of the home" kind of room. The warm wood countertops are really beautiful, and something I will consider when we re-do ours. Right now, we are looking for a refrigerator that will blend with our Wedgewood 40" stove, and are considering the Fisher Paykel. Since you have one, can you tell me if you like it. We are looking at the model that has the pull out freezer, rather than the swing door, and I think its slightly larger, but basically the same in other respects. We have a four bedroom house, over 2300 square ft., but the kitchen is a galley, about 20 ft long, with 62" of floor space between each side. We have a 36" French door refrigerator right now, but I would like to replace it with one that is 33" so I can gain a couple of inches to the right, where we have only about 12 inches of counter between the fridge and the sink. The alternative to what we have would be either the Fisher Paykel, which is narrower and almost counter depth, or another brand, like Maytag, etc., that is 33" but also 33" in depth....the reason to go to that one is the added interior space. Is the 17.5 cu. ft. in the Fisher Paykel enough? There are only 3 of us at home, but some of my friends feel that it's too small for the size of house we have. Are you happy with the size...does it hold enough...or would you go larger if you were to do it again? Thanks for any opinion or advice...we need to buy something within the next two weeks!