Summersrhythm, Houses built before refrigeration/electricity often had an unheated room off the basement in which perishable food items were stored to keep them cold and hydrated since these cellars were humid as well as cold. Iceboxes were kept in the kitchen for perishables like fresh meat, eggs and milk to keep at hand for ready availability. Root/fruit cellars were used for storage of perishables that had a longer shelf life but needed cold, but not as cold as an icebox. Foods were stored in them such as: apples, potatoes, carrots, cabbage, winter squash, cheese, cured meats, and bad little boys...just kidding! Put a couple bushels of local, fresh picked McIntosh or Cortland apples in a root cellar at harvest time. Leave then there until they have turned fully ripe when they actually have a glow and feel like they have been rubbed with olive oil. This could be as late as December/January. They're slippery! Now, make applesauce from them, no sugar needed, just a little nutmeg and/or cinnamon. Freeze or can the sauce. You NEVER tasted a better, super healthy, more delicious applesauce in your life!

Seasoning time for bulbs is like onions and garlic- you can eat onions and garlic right out of the ground, but if you want to store or ship it, you need to let it cure a bit first. Bulbs are like that too. If you plan on transplanting them quickly, you can pull them and use them fresh. But if you want to hold them for replanting later, you need to give them time to season and really go on hiatus before storing them. I've moved around daffodils, crocuses, and hyacinths no problem without seasoning if I do it directly. I also don't treat bulbs like a lot of folk do. When I get a package, I pot them up and grow them out for a year first before putting them into garden spots. After their blooming time is done, I empty out the pot and let the bulbs season till it's planting time in the garden later that year. It takes a year of patience, but most pots divide a lot, so I end up buying half the bulbs I would otherwise. Anyway.. I came to give an update. I planted in the first bed with plants, and the second bed will be finished by the end of the weekend. I haven't done any bulbs yet, because I figure I'll do all those at once when I'm doing other bulbs in the yard.

Update, six weeks later. The tree doesn't want to go on the cart... Red arrows point to one sucker branch and one sucker bud(?). Purple dashed line is what I believe to be the graft scar. Green arrows point to what I hope are new growth above the graft. These appeared all within the last week; maybe due to the days getting longer, maybe due to a few degrees rise in temperature inside as some other inhabitants were running fevers. I have read on this forum that sucker branches are usually not desirable. Are they worth letting grow for a while, if they are the only source of active chloroplasts on the tree? My hunch is yes, but I admit knowing very little about the regrowth tendencies of Meyer lemons. My next question is whether the old branches are actually dead,or whether they have some hope of rejuvenation: Most of these branches used to be green, but are now brown or near black. Some show hints of green near the branch collar. Is it worthwhile to prune back branches which look brown, if that might encourage growth from the same collar? Or do brown branches ever return to green, and it's worthwhile to wait? Thanks, all!

Well by the time we got the free bare root rose bushes it was June or July it was really hot out . I let them soak for several days and then planted them out there or put them in a pot and used a full Brown paper bag to cover it and just kept it really super wet. I just wet it every single day sometimes twice A-day in the heat until they leafed out . They are still there and it's been 12 years. Is it an ideal way ? Absolutely not but when you are given 13 free bare root rose bushes you do what you can to make them thrive.