ikea- Ozarkblue is self-fertile to a degree, but I don't think it self-pollinates as well as many of the NH varieties. (northern highbush) Summit is the recommended variety to pollinate Ozarkblue. I suspect that many of the NH varieties will pollinate it as well, given it's late bloom date. Ozark is an excellent choice for zone 7a. It will be just fine, and I think that 5 hours of sunlight is enough to keep it happy. The definition of 'full sun' is, if I remember right, at least 5 to 6 hours of direct sunlight. scottfsmith- Ozarkblue is actually not a SH. (southern highbush) It is the result of a cross between a NH and a SH. What they ended up with is a plant that needs 800 chilling hours (far more than any SH) and blooms much later than any SH or rabbiteye. In fact, it blooms later than some of the NH varieties. This is very desirable, for those who don't know, because it helps to avoid crop loss from late spring frosts. Can O'neal be used as a pollinator? I doubt it would make a good pollinator for Ozark. Ozarkblue blooms much later than O'neal, from everything I have read so far. Probably a good 2 to 3 weeks later. I wouldn't think the bloom periods would overlap very well. However, O'neal is recommended to pollinate Legacy, another outstanding NH x SH cross. Fall Creek Nursery has a little info on recommended pollinators for some of the cultivars.

one doenst amend mother earth.. before knowing what to do ... of what benefit to her .. or to you.. had you just went out there willy nilly.. and just started throwing amendments around.. eh???? now that you know you are mid range-fine.. just forget about it ... BTW.. most ext office.. are pretty familiar with their county.. and can tell you off hand.. if the test need be done ... they usually have a pretty good grip on the area ... and do keep in mind.. there business is agriculture.. more than the backyard gardener ... if .. like many in lenawee county MI ... if you are growing 1000 acres of soybean ... you better have a pretty good grip on your soil .. if you want to make a profit ... the science of soil management.. isnt really tied up in viburnum .. lol .. for most of us.. its a curiosity.. rather than a requisite ... unless.. as i said.. you are really out there in plant selection ... ken ps: throwing stuff around the yard.. willy nilly is.. frankly.. pollution of mother earth.. it is kind of within the definition of such.. if she doesnt need it ... i was once told at MGardener class.. that per square foot of garden.. homeowners are the #1 polluters on the face of the earth ... whether i believe that or not.. is one thing.. but i can believe it.. on the common suburban lawn.. weed killers.. bug killers.. pH adjustors.. flying bug sprays.. i mean really.. dig a hole.. plant the darn thing.. and water it.. and 99% of the time.. they thrive.. especially if you grow weeds.. lol ... may i step off the soapbox now?????

sally2- I don't think I ever said "kefir from the store isn't good enough", it's just not anything close to being the same thing as making it yourself with real kefir grains. It's like saying powdered mashed potatoes are just like eating real, peeled, boiled mashed potatoes. Commercially-produced kefir is a fruity, sugared version that includes some of the good bacteria. It would be impossible to use the traditional fermentation process we do at home on a commercial scale. They just like to make you THINK it's the same thing. Real kefir grains are used over and over for each batch and grow and make more kefir grains. It's a living thing packed with many more varieties of good bacteria and yeasts (30) needed to ferment milk (or water with water kefir grains) than they use for commercially-produced kefir. There is also a powdered starter - Yogourmet Kefir Starter - and once again, it's not the real thing and only has a couple types of bacteria necessary for fermentation. This is the product I first used until I found a source for the real kefir grains. How to get kefir grains....person-to-person. You normally get them from someone else who has them. I went on-line and found a source here in Kansas. I paid a small amount for them, plus shipping. There are some web sites that sell dehydrated kefir grains (the real deal, just dried), I just don't have any personal experience with them and can't suggest one. -Grainlady Here is a link that might be useful: Kefir - Wickipedia

Here you go. Home Cookin Chapter: Recipes From Thibeault's Table Cream Cheese Danish Coffee Cake =============================== Source: Home Cooking Magazine 1 c sour cream 1/2 c sugar 1/2 c butter 1 t. salt 2 packages dry yeast (4 1/2 t.) 1/2 c warm water 2 eggs beaten 4 c all purpose flour Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature. In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed. Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long. Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks, Filling 2 packages 8 oz. cream cheese 3/4 c sugar 1 egg beaten 1 t. vanilla extract 1/8 t. salt Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt Glaze 2 1/2 c confectioners sugar 1/4 c milk 1 t. vanilla extract toasted sliced almonds. Combine the first 3 ingredients for glaze and drizzle over loaves with toasted almonds