bencelest, Nice picture; you can definitely see where one tree begins and the other ends. mckh, I am glad you asked since I just saw your other post and it looks like you may have some rootstock sucker growth on one tree, though I can't say for sure. I have read that you want to remove rootstock growth since it takes away vigor from the grafted portion that you want to grow. I don't think it will make any fruit you get from the grafted portion inedible (though it may not be the best since it has to compete for nutrients, water, etc), but the rootstock may produce it's own fruit, which I'd guess is mostly not so tasty. My parents had a tree when I was a kid that got taken over by rootstock--nasty fruit. I can only describe what I have seen here in CA, but the average citrus graft line looks like a little knob on your tree's trunk anywhere from 2 inches or so to a foot or so off the ground (usually 6-8 in); it often looks like a change of angle in the growth and sometimes there is a change in texture of the bark that the above picture dmeonstrates so clearly. I usually see a diagonal line in the bark, but I'd guess all of this differs depending on techniques used...Sometimes the graft line is hard to see, but usually not. If you look up Four Winds Growers, they have some pictures posted on their web site of what a graft line looks like too--you'll have to look around a bit on their website, but it's there somewhere. HTH.

You might call the Natural Gardener. They have had that info posted when they sold their fruit trees last year so they possibly have access to that info this year.. I saw fruit trees out on the grounds in their spring fruit tree blits when I was there day before yesterday. I didn't walk down to the area and read it this year but last year, I was amazed how different places were in the amount of average chill hours around town. I don't think we had hardly any chill hours this year.

We did custom cabinets built in a shop, but they were finished on site. I was the builder on my home, so I was there a lot during the cabinet finishing process. I must have went through an entire roll of tape on them, but they turned out great and I haven't had any problems. We went with SW Dover White. You just need to make sure you look at them closely (especially where the doors meet the cabinet box), and mark them up if you can. Of course, it also depends on how good the painting crew is.

I agree, except about using a second oven as a warming drawer. Some ovens don't go low enough to be used as a warmer. Our last house had double ovens that had a bread proofing mode, and also would go as low as 105 degrees. I found 115 degrees to be perfect for warming plates, and keeping food warm. But I was at a house recently with double ovens (new!) and we tried unsuccessfully to get the oven to a low enough temp to keep some food/plates warm. The lowest it would go was 170 degrees, which made the tortillas crisp and dry on the edges, and made the plates too hot to use.