I ended up buying an Evans Bali a few days ago, by the way. Nice looking little tree (about 6 feet tall sitting in its pot on my patio right now). Even has some flower buds, so maybe if I protect a few clusters of the cherries in mesh bags this year I'll even get to taste a dozen or so cherries this August. My main concern at this point is whether I have gotten a tree that will end up growing too large for the space I have. The label says 15 - 20 feet tall and 12-15 feet wide, though other things I have read have suggested that this variety gets 10-15 feet tall. I guess I am figuring I will try to keep it pruned to a smaller height. We'll see how this goes. If it produces good fruit in abundance, I will probably be willing to indulge its space needs. I know a person in the neighborhood with a Masabi cherry as it turns out, so maybe I can learn how to do grafting and get a branch of Masabi on my Evans Bali! Thanks everyone for answering my questions.

Wow...what an AMAZING collection you have. I can't get over how many different ones you have. Thanks for sharing your beautiful collection!

Melissa, I'm late to the party, but I'm glad you used the cheesecloth. My Squeezo/Villaware food mill does not get all the seeds out of raspberries, they are too tiny. It gets a lot, sometimes even most, but not all. Cheesecloth works better. As for rhubarb, I love it but it is definitely past season here in Michigan. I have mine stashed in the freezer, already sliced and ready for rhubarb pie at Christmas. And, here is my recipe for rhubarb/raspberry jam. Raspberry Rhubarb Jam 3 cups whole, fresh or frozen unsweetened raspberries 1 cup chopped rhubarb 2 Tbsp lemon juice 1 (1-3/4-ounce) pkg. powdered pectin, plus 2 Tbsp from another package, same size 8 cups sugar Rhubarb contains a lot of water. Before adding anything, simmer the raspberries and rhubarb for about 8 minutes, to allow the rhubarb to give up some of the liquid. Let the mixture cool. While the fruit is cooling, wash 9 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Stir the lemon juice and pectin into the cooled fruit. Bring to a full rolling boil that cannot be stirred down. Add the sugar, stirring constantly. Return to a full rolling boil, and boil for 1 minute. Remove from heat. Ladle the jam into one hot jar at a time, leaving 1/4-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet). Makes 8 to 9 half-pints. Annie

Thank you Lisa for Sharing!!! Sheri ~ if u don't have enough, its okay if I don't get all of them. Sharing is caring :) Mammoth Yellow Sunflower Luna White Hibiscus zone 5-10 Balloon Flower Sentimental Blue Helenium "Helena Red Shades" Liatris spicata Purple Blazing Star Liatris floristan White Herb: Spilanthes oleracae HAVE A WONDERFU WEDNESDAY!!