Mike, Unfortunately I have to start over with my ice cream banana because i left it out in the cold. I'm currently moving and might try with a metal halide indoors. While we're on the subject of tropicals though I have a miracle fruit (Synsepalum dulcificum) in Al's 5-1-1 by a window with a cfl which is currently flushing yet again. It initally dropped all its leaves back in march but its come all the way back. Hopefully I'll get some fruit from it soon. I also have a second one of these trees- I put it in the 5-1-1 but with Sphagnum instead of peat. It dropped all its leaves and has done nothing at all for the past 3 months. The moss is very slow to dry but I hear these love water so I don't know whats wrong with this one. Maybe it needs humidity indoors to get it kick started. If anyone would know, i'd love to hear. I'm anxious to try growing some citrus this summer. -Greg

Nice to see you check in treefrog and thanks again for the seeds,i have 2 of the goosecreeks growing now from seeds you sent and one brandyboy. Im surprised i havent read no where on this site or rthe other of anyone growing florida pink. These huge, 2 to 3 lb fruits are a gorgeous light pink. Extremely juicy, sweet and crack free, Florida Pink out-produces most plants in our garden. With very few seeds, huge production and great flavor, it is a favorite for cooking and fresh eating. Setting fruit well in hot areas, this beautiful tomato will be a fine addition to your garden. thats what laurel says about it. rowdy red is another i think will do well im growing. Named by Gary Ibsen, the seeds of this variety came to Gary from tomato breeder, Archie Millett, who crossed his favorite tomato varieties over many years to finally produce a disease resistant tomato with intense flavor. 'Clint Eastwood's Rowdy Red,' is an open-pollinated tomato (78 days to maturity). The tall, indeterminate, plant produces lots of 2-inch (6-10 oz.), deep-red, round fruits with a subtle point on it's end. Fruit has robust, 'not for sissies,' bold, tomatoey flavors, with a firm, juicy flesh, that invites snacking in the garden, cooking, canning and seed-saving. Its fruity sweetness is perfectly balanced with plenty of acidity, earthy nuances and complexity. kirk Here is a link that might be useful: laurells tomato plants

I grew blackberries when I lived in Gardnerville. I don't know what variety they were but they loved being next to the irrigation ditch! Also I have 2 aunts (in Gardnerville) that have incredible raspberry patches. 1 aunt grows 'September Reds' not sure about the other aunts variety. I live in the Elko area now and I have a friend that grows raspberries in Lamoille. She has no problem growing them. We're in zone 3-4 and I'm starting a raspberry patch this spring. I ordered my berries from noursefarms.com. Nourse have a great selection of berries. I don't think you'll have any problems with berries in the Reno area. Good luck!

Actually, I checked and found that I grew them in 2007. Then my home saved seed flopped in 2008 & 2009. Here's the recipe which I received from Sandhill Preservation Center: Garden Huckleberries Place 8 cups of berries in a non-aluminum one gallon size pan and add enough water to not quite cover the fruit. As they begin to boil add a total of 1/3 cup of baking soda (a little at a time) and stir continuously. As you add baking soda, green foam will appear. After adding the baking soda, cook for 10 minutes at a low boil. The mixture will continue to foam quite a bit as the berries are cooking. After they have cooked for 10 minutes, drain this solution off and rinse with clean water. The berries will still be somewhat hard. Next return the pan of berries to the stove, add 1/3 cup water and ý cup of lemon juice. Watch with amazement as the mixture changes from emerald green to a royal purple color. Cook an additional 35 minutes until the berries are tender and then add 2 þ cups of sugar, 1 ý tablespoons lemon extract, ý teaspoon salt and ý cup of tapioca. Pour the above mixture into two 8 inch unbaked pie shells, the add a top crust or lattice and bake as you would a blueberry pie. You can also eat the sauce or use it as an ice cream topping.