Thanks to all of you. Do you all realize this is the only site for accurate info (most of the time) on the internet for fruit growers. Everyone else has something to sell. I know my Enterprise is really late. This is the first year I'll have at least 80 Pristine apples. That is a lot for me! Its quite a crop for its first time at setting fruit after thinning! I'll wait until August to pick them I guess, I really do not want sour apples. Also, I write about the 'Pick Your Own' farms for our newspaper in my gardening column, so I do keep up with crops. The commercial pick your own farms don't grow the varieties I do except for 'Jonagold', that is the only apple we have in common. The farms are all inland, and everything ripens far earlier in those areas. Olpea! I too noticed that Elberta was left out of the Adams County Nursery site. I really like the idea of walking past the trees and smelling the peaches. I hope the squirrels don't sniff before I do! Thanks all, Mrs. G

bencelest, The leaves are sliced very thin, like a fine julienne cut, and added to all kinds of Thai dishes - curries, stews, soups, marinades, etc. Just de-vein the leaves, before slicing. The combination of Kaffir leaves and lemon grass are what give Thai cooking that fresh citrus flavor. If you google the words 'Kaffir' and 'recipe' you will get over 100,000 hits. I just cut and paste what I like into a running Word document. As an example, here's a recipe from the FourWindsGrowers website: Kaffir Lime Aioli This tangy, full-flavored aioli draws its unique flavor from the edible leaf of the Kaffir lime tree and goes wonderfully with steak and shrimp. Use sparingly, as its flavor is wonderfully intense. Small lemon, preferably Meyer 5 TBS mayonnaise 4 small-to-medium Kaffir lime leaves, 'de-veined' 1/2 tsp salt 1/4 tsp ground black pepper 1/4 tsp red pepper flakes 2-3 gloves garlic, to taste In a standard blender, squeeze 2-3 TSP of fresh lemon juice. Take the Kaffir lime leaves and cut the center vein from each leaf; discard veins. Put the leaves themselves into the blender with the lemon juice. Add the mayo and blend thoroughly, until no large leaf pieces remain. Add the remaining ingredients and blend to combine. Adjust salt, garlic, etc. before removing from blender. Pass through a fine strainer -- you may need to use a spatula to move the mixture around, since the leaf pieces will collect at the bottom -- and serve. Here's one of my favorites: Hot & Sour Soup (Good for Colds & Flu) 2-4 servings Time to make 17 min with 7 min prep 2 teaspoons sesame oil 2 chilies, chopped 1 tablespoon chopped fresh ginger 1 tablespoon finely sliced lemongrass 2 garlic cloves, crushed 1 liter (1 quart) chicken stock 2 fresh lime leaves, shredded finely 300g (10-12 oz) chicken breasts, cut into strips (or prepared green prawns) 200g (7 oz.)baby spinach (or use your favourite green vegetable) 1 red capsicum, seeded and sliced finely 2 tablespoons lime juice (or lemon) 1 teaspoon fish sauce 250g (9 oz.)silken tofu, cut into cubes (optional) 1. Heat sesame oil and cook chilli, ginger and lemon grass for a couple of minutes over a gentle heat. 2. Add garlic, stock and lime leaves and bring to the boil. 3. Add chicken breast (or prawns), spinach and capsicum and cook for 2-3 minutes more. 4. To serve: Stir in lime juice, fish sauce and tofu (if used) and serve at once. Here's another favorite (Somebody stop me) Tom Yum Kung 3 servings time to make 20 min with 10 min prep 3 cups chicken stock 1 tablespoon lime juice 1 stalk lemongrass, sliced thinly (tough outer leaves and bulb removed) 1 1/2 teaspoons galanga powder (Thai ginger, but I use regular, powdered ginger) 3 kaffir lime leaf, thinly sliced (or one large strip of lime peel) 3 garlic cloves, minced 1-2 small chili pepper, de-seeded and sliced (as hot as you like or mild) 1 medium bell pepper, sliced (any color) 1/3 cup cilantro 2 tablespoons fish sauce 1 1/2 cups shiitake mushrooms, sliced thinly (or any small mushroom) 12 large raw shrimp, shells removed (or substite 1/2 pound chicken) 1 (11 ounce) can coconut milk 1. Pour stock and lime juice into a deep cooking pot. 2. Place lemongrass in a food processor and process until finely grated. Add to pot. The bulb can be thrown into the pot for additional flavor (remove before serving). 3. Add the galanga powder to the pot. 4. Add garlic, chilies, peppers, and Kaffir leaves (or lime peel). Bring to a mild boil. 5. Add the mushrooms and shrimp. Gently simmer 'til shrimp is pink. 6. Turn down the heat to low then add the coconut milk and fish sauce. Taste to adjust seasonings, adding more chilies and/or fish sauce (instead of salt) as desired. 7. Serve in bowls with cilantro sprinkled over. And on the side, steamed jasmine rice and quarters of fresh lime. The link below gives you 138 recipes. This should be enough to get you started. narcnh Here is a link that might be useful: 138 Kaffir Lime Recipes

If you protect the tree from freeing temps it should survive outside no problem. This year my Meyer did something similar where I had two primary blooms one in early spring, those are starting to yellow now and a second bloom in mid summer which are about the size of yours. I would assume they will just be ready a little later probably late winter or early spring. Or they might just end up being smaller.

What you have is not unusual; it is likely an indication that you may be being overly kind to your tree in terms of fertilizer. The "second" set will ripen later, depending on your climate and the absence of frost. I don't know about your fert. schedule; but in San Bernardino there are quite a few commercial groves around, where you could stop and ask them what is the fert schedule they follow. Growers are usually willing to share with you what they know/do, if you show a little interest. If you don't find anyone in San Berdu, look around Redlands...the climate and the soil are the same.