Frank, I got it from the same ultimate source, Dave Wilson Nursery. I got it through Bay Laurel Nursery, one of the other nurseries selling DW trees online. I owe another installment on the fruits. Wickson - this little apple has been excellent. It needs to hang until the background turns yellow. It keeps a long time. The taste is more like a stone fruit: sweet/sour like a plum and the aroma of peaches and apricots. Yum!! Myers Royal Limbertwig - A very nice apple on the sweet side with good aroma as well. It has the pendulant branch habit of many limbertwigs. Rambour d'Hiver - a large French apple which is pretty obscure these days. It is actually not that different from many American apples, e.g. Stayman Winesap comes to mind. Not a strong aromatic favor but a very good sweet/sour balance plus an exceptionally good crunch. Gold Rush - not too many apples this year but they are all excellent - hard, flavorful, with this unusual anise/spicy flavor. A truly great gourmet apple. The quality of the fruit has been very good. The tree did well except it gets cedar apple rust - not sure why this tree touted for such disease resitance is a CAR magnet. Most of my White Winter Pearmain dropped to early, I think the tree lacked water (it sits on a raised area). But, a couple hung on and they are really excellent apples -- something like a Mutsu but quite a bit more concentrated in aromatic flavors. My Geneva 3 hardy kiwis are coming in now, tons of 'em. They are ripening unevenly which makes harvest difficult. I don't like them until they have started to shrivel, they are too acidic before then. Fully ripened they are very good, a bit better than a good Hayward. I had a big harvest of quince and made various compotes, jelllies, etc. I don't know how big a fan I am of them, it takes a lot of quince to make jelly and I feel like I am just flavoring sugar. My wife made a baked quince recipe which was very good. If nothing else the quince will be handy as pectin for other jellies and jams. Scott

Could very well be, Evan. I know this person or nursery has been in the industry for decades, according to Clausen's, and sold off a lot of their budded stock since they were not planning on going under screen to continue to propagate their own citrus. You should check with them to see if they still have any Primosoles hanging around, and pick on up. I think it is really our answer to a satsuma, which for me, are not their best here in my growing conditions. Many of the smaller wholesale citrus growers have been summarily put out of business due to those new growing restrictions CA that were put into place last year. All propagation must be conducted under screen. Clausen's is one of those growers. They are the grower that started the Weikiwa out here in California. They acutally used to grow them commercially, then switched to propagating citrus on a wholesale basis, and allow us regular old folks to come in and buy at retail too. They are very, very nice people. They just don't have the investment funds to drop a million or two for a screen house, as well as no level land to do so. We have a lot of citrus history in our area, don't we? Patty S. This post was edited by hoosierquilt on Tue, Dec 2, 14 at 11:44

Brian my buddy!! If I was there I would give you a big ole Christmas hug! Did I ever tell you how much you mean to me, my mother and many others? You do and I appreciate all you do here, your friendship and your kindness...You are the perfect example of the reason I keep coming back and what makes coming here enjoyable..I am so glad you never left and continue to share your prize winning trees and fruit. Please give Sugar a hug for me and much love from us here at my household. By the way, what great bunch looking of fruit! Are they worth getting even for me who can not eat acidic fruits? Are they sweet without the acidic content? I can actually eat Kishu maderines without any problems at all. By the way, it's -3 today on my thermometer and it's only going to get colder. Thank GOD for my thermometer alert that lets me know once the temps drop down to a certain temp down there remotely on my cell phone. I got beeped this a.m so I had to turn the second space heater on. It dropped to 50 degrees this morning in there. Hugs buddy Mike

John that was probably the first time they've had a proper label on the juice oranges! Every other time I see juice oranges they're piled up in an unlabeled basket. I'm also pretty newbie to citrus and I thought there might've been many varieties of juicing oranges. nik I never knew that could happen to citrus. It would be such a nightmare if you had left for a vacation when it is green on the tree and came back to find it is still "green" but in actuality, it already went past the orange spectrum! Andrew I'm not surprised that the citrus there would be delicious. I think most non-hardy citrus tend to sweeten with hot weather and sun. I can't imagine grapefruit tasting as good anywhere else as the ones grown in Texas. Denise thanks for chiming in to ID the orange! Do they give Valencia oranges at work to eat fresh rather than juicing them?