As a newbie even I notice one thing you mentioned that isnt good. Taking a tree out on warm sunny days. You need to gradually get it used to being outside.In out in out is definatly one way to stress a tree out... I did that before .Citrus do not do well to dramatic changes. And also, when repotting you are not suposed to fertilize for 2 weeks after. At doing so at full strength, is pretty hard. If its still that wet after that many days, its NOT a good mix. My mix is never WET, damp yes, but it is amazing draining and my trees are inside full time, and I have to water 4-5 days. Having a saucer underneath is no biggie, I dont. I water until the mix runs out the bottom, thn a bit mor, let it drain till no more comes out then put it back in place. I am sure someone with more knowlege will come along, but it really sounds like you are going to have to repot in a much better mix, (I am currently using cactus mix and perlite 50/50 ratio and its amazing!) I wish you a lot of luck, I know all about having put a lot of money into the trees, and love... and it hurts to lose them. I had 10 trees (value of 400 bucks!) that my sister killed and I could never get them to recover. I currently have 5 trees, 2 meyers, 2 key limes and a calamondin. Being in Canada, its hard to find plants, and everything needed for them.

Correction: we do have a hornworm, and he's going to town on my red cherry. So just disregard the third paragraph of my initial post. I'd love to hear any insights you guys have into the yellowing of the leaves. It's my second year growing tomatoes, and the struggle to keep them healthy is making me appreciate how amazing it is that they ever did it on their own.

Is it Nancy's pasties? Do I win the prize? Pasties - Nancy Dough 4 C unbleached all pupose flour 1 Tabsp sugar ½ tsp salt 1 C shortening 1 C unsalted butter, cold, cut in pieces ½ C water 1 lg egg 1Tabsp vinegar In large bowl or food processor, combine dry ingrediens, cut in shortening and butter, to the size of small peas. Combine in a small bowl, water egg and vinegar, gradually add to flour mixture tossing to combine. Donot overwork. If it seems dry, gradually add more cold water, Tablespoon at a time. You need a firm dough, that is not sticky. If I am going to double the recipe, I make the dough in my food processor up thru cutting in the butter, in single batches, then empty the processor into a lg bowl, doubling the egg mixture and tossing it all together at once. Form dough into a disk shape and refridgerate until ready to use. Filling 2 Lbs coarsly ground beef 1 Lb coarsly ground pork Note: I have used different cuts of lean beef and pork, grinding it myself using the grinder of my KA. If you use a knife, mince it well, no larger than ½ inch pieces, smaller is better. 3 C finely chopped potatoes 2 C finely chopped rutabaga 1 C finely chopped carrots 2 med cooking onions, finely chopped 1 Tablsp minced garlic 1 tsp salt ½ tsp pepper butter, approx ½ C Combine all, EXCEPT butter, in a large bowl. I use a food prosessor on the vegetables, but be careful not to grind them too much. You want chunks. Preheat oven to 400° Roll out dough , leaving it a little thicker than you would for pie crust. Cut into 6-8 inch circles. HINT: I use the lid from an older 3 qt saucepan. It has a sharp enough edge to use like a giant cookie cutter. If you have to, use a lid and cut around it with a knife. Fill with about 1 cup of filling and dot with a teaspoon of butter. Fold in half and use a fork to press the cut egde to seal. You might want to moisten the cut edge with a pastry brush dipped in water to insure a good seal. You can also roll the edge a bit before using the fork if your pastry is uneven. Combine 1 egg and 1 Tabsp of water, brush top of pastie and with a small sharp knife, slash the top about 1 inch. Place on parchment lined cookie sheet, Bake 1 hour, or until a fork inserted through the slash meets no resistance, and pastry is golden. Special Gravy Brown 2 C of filling, in rendered fat or butter. You can use more or less depending on what you have left over, but I always save at least 2 C. When browned add 2 cups of water and simmer until vegetables are well cooked,about 15 min. Mash with a potato masher or tranfer to food processor bowl and pulse to smooth slightly. Return to pan,if you like lots of gravey, you can add etra beef stock or water at this point. Bring to a boil and thicken if needed with ¼ C of flour mixed with ¾ C of water. Add gradually to meat mixture, to desired gravy consistancy. Ladel over hot pastie or serve on the side. Salt and pepper to taste. You should get about 6-8 pasties from this recipe, depending on size and amount of filling you put in each one. I like to double or triple the recipe as they freeze very well, I freeze the gravey also, in small amounts. Nancy

Those apples look fabulous! I grow a lot of apples, but none quite that shade of red (or that perfect looking). You must have ideal conditions--or give them a lot of TLC. Nice job!