I had a horrible experience with a Green Barn in 2020. We paid 500+ for our order, the trees were sent in such a condition that from 5 trees 4 came dead. The root system was wet and I expecting the reason why the plants are dead is that they did not survive the winter at the Green barn before they sent the order. I would not bother for one dead tree, but 4 out of 5 sounds too much! I never experience such a huge loss of 80 % of trees from a single purchase. This company is absolutely one to avoid for future purchases Trees were super small as well. See photos. Ken refuserefuses to send other plants, no refunds.... This company is really robbing you. It is better to purchase form Canadia Tire.....

The trees in the photo are potted. They were grown outside about two years and I couldn't get anything on Gisela 5 to grow outside. This is their second year in a 15 gallon pot. They have grown much better in pots in the greenhouse than outside. I actually thinned off about 1/3 of the fruit that set. During chilling Extenday reflective fabric is suspended on the trusses over the trees to help keep the heat above the trees. A shade cloth outside would be even better but that requires 42ft by 54ft just to cover the poly. In the past I've tried to keep the temperature between 37 and 54F. The heater maintains 37F fine and most winter nights are that cold. Most days the high is between 54 and 60F when running the cooler pad and two fans. This next winter I'll probably run the heater at 34F to save a little money. The Utah model gives full chilling credit between 37 and 48F, less between 34-37 and 48-54F. Negative chilling above 60F. So yes I've controlled chilling closely to achieve Utah hrs. In a cloudy or cooler climate, winter chilling would be easy compared to our sun and warmth. In Dec and Jan I can average about 19 Utah chilling hrs per day. In Nov and Febr about 16 hrs a day. So that figures out to about 480-570 hrs per month or 2100 hrs for the winter if needed.

Can I add something? For the needs of the grass, who cares water 1/3" 3 times a week or all at once one time a week. If you have the ability to water the lawn, why worry about attempting deep root growth for drought resistance...there will be no drought if you can water regularly, right? BUT If you keep that top 2" of soil always moist, the grass will be happy, but so will the weeds that do not have deep roots. Since my KBG has matured, I barely water. I wait for the grass to stress for a day or two, then hit it all night with about an inch of water over ten hours. The weeds have disappeared, and I can go 7-10 days or so without rain or water. Most weeds are shallow rooted and can't withstand dry soil conditions for several days. We all have different soil types, grass types, and enviromental conditions to contend with so no two people can expect to have the same schedule work for them. There will be adjustments in watering frequency and amounts needed. I still think it helps to keep the top layer dry to control weeds and prevent fungus and disease as well. Oh well, whatever works best for you right?

Ann H., traditional Chanuka foods vary with the community. Jews of Eastern European descent eat latkes (but never agree on how to make them). Israelis eat fried filled doughnuts. As you see in the string, and can find on many web sites, everywhere in the world, Jews come up with something different for Chanuka. The one constant is that it should be something cooked in oil; that's the point. The idea is to commemorate the story about the oil for the menorah. lpinkmountain, if you use a mix for matzo balls, you will go to hell. JUST KIDDING! But really, I have never understood what the point is of that mix. I mean, matzo balls contain matzo meal, salt, egg, water or broth, and fat (chicken fat best if you are not a vegetarian and your cardiologist isn't looking). So what's in that mix? I think it's just matzo meal, salt, and some bouillon powder (which I don't like anyway); you still have to add the rest -- doesn't really save any time and just costs a lot more and uses more packaging. Lakeguy, here is how I (a genuine Jewish mother) make chicken soup and matzo balls. It's a very simple recipe, without even any dill or garlic, but it really doesn't need it, because the strongly developed chicken flavor holds its own, so try it this way first. Really, you can make any kind of chicken soup your family likes, but make sure to follow the two essentials about the type of chicken and the length of cooking. Try to find a kosher chicken -- the bigger, fatter, and older, the better. The taste is just much, much better. It's not that the kosher slaughtering makes a difference. But they grow them bigger, and they don't feed them chemicals (not for kosher purposes, just to broaden their market to foodies), and the soaking and salting of kashering is like brining it. If you can't find a kosher chicken in your town, then go for an organic one, I guess. Lindac taught me the money-saving tip of using a package of wings instead of a whole chicken (kosher chickens are not cheap). Gellchom's Jewish Chicken Soup (eat! eat!) 1 cut up kosher chicken, or a large package of wings, necks, etc. 2 stalks celery, NO LEAVES, scraped and cut into sticks 2 large carrots, scraped and cut into sticks one whole onion, peeled Salt and pepper Rinse the chicken and put it in your soup pot. Cover with water to about 3/4 inch from top. Bring to a good hard boil, reduce the heat, and skim. Then add the vegetables, 1-2 T salt, and some pepper. Cover and simmer a LONG time -- absolute minimum 1 1/2 hours, but I like to let it go to much longer, even to 6. If it cooks too far down, then just add some water; the taste will still be plenty rich, I promise. Remove chicken and use for something that can have seriously overcooked chicken! Discard onion (and celery, if you want, but I like it in the soup). Remove carrots and set aside. Strain soup and return carrots, celery, and maybe some of the chicken. Chill and remove some but not all of the fat before reheating. Serve with matzo balls, kreplach, noodles, or rice. Matzo balls (this is just the old recipe off the back of the Manischewitz matzo meal box, before they changed it from schmaltz to oil) 2 T schmaltz (rendered chicken fat; buy frozen in kosher market or make your own) or oil (if you must!) 2 lg eggs, slightly beaten ½ c matzo meal 1 t salt, optional 2 T water or broth (use broth if no schmaltz) Mix schmaltz and eggs. Mix matzo meal with salt and blend. Add water and mix. Cover and chill at least 15 minutes. Boil slightly salted water. Reduce heat to low, form balls (with wet hands, and note that they will enlarge as they cook), and add to soup. Cover and cook 30-40 minutes.