We decided to go with a tire because the guy that cuts the lawn has run over many trees that my dad planted. He did not put protection on them so hopefully the mower guy will get the idea that he can't run these things over. I had a harder time than I thought finding the supplies. One guy at Menard's didn't even know what tree wrap was. I thought I'd have better luck at Home Depot and I purchased remesh panels but then they wouldn't fit in my van. We ended up at Bomgaar's and found the welded wire. Neither Home Depot nor Menard's had welded wire in decent gage. Hindsight is 20/20. I just feel really relieved to have the trees in the ground. I don't have much hope for the Indian Free peach, but I put it in the ground anyway. I think my aunt is a little overwhelmed, but I know how she loves fruit and I think she will enjoy watching the trees grow. Fortunately this first year there won't be too much to do. I only wish I had done this for my grandmother when she was alive. She used to scrounge from abandoned fruit trees in the area. The one apple tree I gave her when I was in my teens did thrive. We are working to rejuvenate it and bring it down. My biggest regret has been coming home and trying to dig in my Colorado clay filled with river rock. What I wouldn't give for some of the good soil she has. But alas, the humidity is much lower here and that means a lot fewer pests and diseases.

Hi Silvia, maybe they're kind words but you make it easy, over a Sungold Caprese salad LOL. The thread got so big, I'm reading it in pieces so forgive me if I say something you've covered. To tell the truth, I just keep coming back to look at the pictures ;-) When/how are you going to pull your plants this year? Do you take them to the end, or as you say force a break to lessen carrying any disease (and I say enjoying Christmas). I think we're going to have an early frost this year since that's the way it's been going. It'll definitely get us up here, but hopefully you'll be insulated around 3 hours to the south. Three hours, hmmm. If things work out I might just crash your April party! I'm actually going to try the mix with spinosad and neem, because you suggested it... The spinosad alone is worthless but I've never used neem, and need to look more into it, since it gets such good reviews. I have a highly refined horticultural oil called Sunspray that I've used for mites successfully which may be an ok swap, so I'll read up on the difference to be sure. I started keeping single vines, and you're right about that. At this point, I am letting the plants put out everything they can. It's not because I am happy with that, only because every single flower counts here and pruning and waiting as the Sun falls further won't get a few last clusters in. So it used to single but now they are an intertwined mess with lots of yellow ;-) October was a great month in general as it always is, but the party will be over as quickly as it started. September was a total rainout which delayed everything and why transplant date was Oct 3. Hi labs ! Yes a sort of summer fabric would be just what the doctor ordered. Sounds like a project for next year spring/summer. But for extending the season, the plants now couldn't take the hit in loss of light. Sometimes I think I should just get a grow room inside the house with silver wallpaper and a huge electric bill :-( Cheers! PC EDIT... about Citrus, nope that's not our source here but I bet it is a big deal around Indian River... we're too far north except for an ocassional pet tree in the yard for fun. There are two trees within 500 feet and later I'm going to sneak a look at them both just for fun. Better not to ask, since it might not go over well, if I say can I inspect your lemon and orange tree for leafminers I have on my tomatoes ;-)))) This post was edited by PupillaCharites on Wed, Nov 12, 14 at 11:58

My dad is super picky, but he loves beets, carrots and squash, all of which can sub rather easily for potatoes and are great roasted. Turnips are good roasted too, they aren't as bitter that way. I also love rutabagas, lightly steamed and then mashed with salt, butter and lots of pepper. You might try rutabaga on your family. They look ugly as sin in the grocery store, but just take a sharp knife, peel away the ugliness to reveal the peachy goodness underneath, steam in a pot with a small amount of boiling water (DON'T OVERCOOK), then drain, mash with small amount of butter and season to taste. If you don't overcook them they have a mild flavor. My dad likes the frozen mashed butternut squash as a side dish, and like I said, he's the world's pickiest eater so if he'll eat it it must be tolerable to most. I find it insipid and like my butternut squash peeled and roasted. But being of northern European descent, there's hardly a root vegetable I'm not enamoured with. I even like parsnips. Here's another recipe you can make and keep the leftovers for reheating and to add to other dishes. Roasted Root Vegetables - from my friend Bev. B. Feel free to leave out veggies you don't like, just sub more of the ones you do like. 2 lb. carrots - peeled and chunked 3 turnips - chunked 2-3 sweet potatoes (recipe calls for white ones but I like both kinds roasted. As far as I know, sweet potatoes are not in the nightshade family, but if I'm wrong, leave out. If you want to use them, peel and chunk) 1 med. rutabaga (or butternut squash, or both), peeled and chunked 4-8 parsnips, peeled and chunked 1 lg. yellow or red onion, cut into large chunks 3 med. beets (optional) Either steam and rinse under cold water to peel, or just peel with a veg. peeler. Cut into chunks. As to the size of the "chunks" about 1" square is the smallest I would go with. Mine are about 2 inches. Depends on your taste for the presentation. I like my chunks bite sized, but you can do this with bigger chunks that then need to be cut up to eat. Because the beets bleed and stain the other veggies, do them in a separate small pan. Sauce: 1 cup lowfat chicken broth (or veggie broth. can use less) 1/4 cup olive oil 2 tsp. ground rosemary 1 tsp. sugar or maple syrup (I think I use more like 1 TBLSP, but that's because I also use some balsamic vinegar in the sauce). Mix together until blended. I also add 1 TBLSP tamari, some sea salt to taste, and ground pepper. Also sometimes 1 TBLSP red wine or a splash of balsamic vinegar. Place veggies in a 9x13 inch roasting pan (or larger). Pour sauce over veggies and stir to mix. Frankly, I don't mix up the sauce separately. I chunk up the veggies, put them in my steel roaster, dump the sauce ingredients over them, and then stir them to mix before putting in the oven. I've made these in pyrex baking dishes and nonstick coated aluminum pans too. My steel roaster is the best but the others are still good. Roast at 375 degrees uncovered for 1 hour. Check after 30 min. stir if veggies are drying out. Check again after 1 hour, may need to go a little longer if veggies are not done. Stir occasionally to redistribute the sauce. Don't stir too much though, or your veggies will turn to mush. Can cover with foil at the end if it is drying out too much, and/or add a little water. This freezes pretty good. Can use these veggies later in salads or casseroles or soups.

I'd also suggest adding plums to tea and mixed drinks. Would also be a good way to use the plums you end up preserving or freezing. For next winter: From http://www.totalitea.com/recipes.html Cinnamon - Plum Punch 3 cups hot TotaliTea Winter Dream tea (look for it in autumn-winter season!) 1/2 cup sugar 2 cinnamon sticks 10 plums 1/4 cup port Place tea, sugar, cinnamon sticks, washed plums and port in a saucepan. Simmer gently for 10 minutes or until plums are soft. Serve warm or cold with custard or cream. From http://www.cctm.com/recipes.htm Cinnamon Plum Rum Tea (serves 2) 1 1/2 cups brewed Cinnamon Plum Tea 1 cinnamon stick (for garnish) 1/2 cup milk, warmed 1/2 cup heavy cream, whipped 2 tsp. brown sugar 1 ounce white or dark rum Combine milk, brown sugar and cinnamon stick in a sauce pan and simmer over low heat 1 to 2 minutes, stirring occasionally. Add the tea and stir so all ingredients are mixed. Pour into 2 mugs and add the rum. Top with whipped cream and sprinkle with cinnamon.