OK, we'll work on it Mike, and you can post pictures. Ecologystudent's will be easy. Get your new containers ready with a good, coarse, porous mix in the bottom and a pile ready for backfill. Remove the tree from the container and gently shake out as much of the existing potting medium as possible. You can poke and prod at the root ball, it won't scream. Some suggest that you wash all of the soil off, but I don't do that. Lay the plant down on a cutting surface and remove at least 1/4 to 1/3 of the roots from the bottom. Watch out for all the blood! (just kidding) You might find, when you shake them up a bit, that you can simply hold up the plant in one hand and take a pair of sharp scissors to the bottom most roots. This will be more like a quick trim off the bottom rather than the slicing that is required for a more developed root system. Repot immediately into the new container with the fresh, porous mix. Water thoroughly. Watering should always be done on an 'as-needed- basis, as Mike says. Even in ground plantings shouldn't be tied to some sort of arbitrary calendar schedule. Container grown plants will vary in their watering needs depending upon lots and lots of factors, such as type of container, type of potting medium, size of the plant compared to container, health and vigor of plant, time of year, temperature, humidity, blah, blah. Use your fingers to judge when watering is required. When it is time to water, do so generously. Little sips are detrimental to the root/soil system. Don't let newly root pruned plants dry out too much between drenchings. Give them a few weeks to get caught up.

Thanks Josh for the reply! I have them under the ledge of the patio, so they are getting some wind protection. I could put them in the greenhouse away from the fan and they would be better protected wind wise, but I think it may be still too hot for them in there? Yes Josh, I love blood oranges! I have another blood named Vaniglia Sanguigno I got from Logees when I was on vaca in CT, but it is not in fruiting stage yet. I just think blood oranges are so beautiful! And i am also excited for tasting a finger lime. The vesicles are round and the juice is suppose to just pop in your mouth. I was reading some fancy chef article or something that says because the vesicles are round and closed until bit into, the release of flavor in very intense and tasty along with the added addition of texture when it pops open. Again, the article explained it much better than I am here. I hope they have the red finger lime in the US one day. What is considered "too hot" for newly transplanted citrus? Mike, I know the worst part is the change of seasons and hauling the citrus in! I did this for years. But now I have the greenhouse and it has made a tremendous difference! For the first time i did not have to worry about leaf drop due to indoor lighting issues. If I remember correctly Mike, you have a greenhouse, but still bring them in around February when it gets real cold? I kept mine in the greenhouse all winter with heat of course. I only kept it in the low 40's on the coldest nights, sometimes even getting to the upper 30's, experimenting since it was my first year, and the citrus had no issues! I was suprised! Definitely reacted much better to the greenhouse than all the years being in my house with lights. Although I did not have the greenhouse up yet when Sandy came, which was a good thing because who knows if it would of gotten destroyed. But when Sandy came, I had my one room in the house filled with all my citrus and figs and other special plants so I would not lose them in the storm. Then, I had hauled them all back outside just to have them all hauled back inside less than a week later because of our freak Halloween snow storm! I am sure you had part of that too Mike? Oh, before I go, should I give them any epsom salts or vinegar now, or when I first fertlize over the weekend? Thanks guys! Christy

I see you picked the Dijon - good choice! I had not seen it before and think its beautiful. (I did not like the Citron) Just for comments - l I think Cobalt blue is a classic sort of kitchen accessory color because over the years country kitchens, white cabs etc. come back into style and blue looks really wonderful with that. Also "yellow" sunny walls are popular in kitchens and blue looks good with that. I have the Flame and occasionally think I'd like to switch, but then change my mind. Its classic in its own right as one of the original colors of a pretty old name in French cookware - now too trendy for being copied by Rachael Ray, Mario Batali etc. but I like the sense of tradition it gives me and I believe orange is supposed to induce hunger? (not that I need any more of that:)

QS is so pretty. I love oak! My cabinets are a red oak with a "Cider" stain (just Merillat from builder). But I had some pieces made to trim out my island, and close up gaps over/under my fridge panel. Had some white oak trim I was thinking of using left over from my uncle's house. Here's the thing I found - the red oak (which looks pretty white unfinished) stained up fairly red with cherry stain. I had to use golden oak (1 coat) with cherry on top to match my "cider" (orange) cabinets. But the white oak I couldn't use at all b/c it has a brown/gray color to it when it's unfinished - looked truly horrible with golden oak stain, and even cherry by itself wasn't coming out red, more of a muddy brown. So ask Scherr's to send you a sample of white oak with the stain you want before you commit. You might want to change either the wood (I think red oak is less $$) or the stain to make sure you get the color you want. Also, the red oak I used for the fridge trimout stained up differently (more brown, less red) than the red oak I got for the island trim. So it varies from tree to tree! HTH. No pics of white oak sample stains, but here's my red oak with Cider stain - top 3" and bottom 3" of fridge cabinet are my match with golden oak and cherry stains. I'll try to get pics of white oak trim and red oak scraps with cherry stains if you want. Just had Photobucket open, this pic copied for another post. Island trim (1 coat cherry on the first pic, over golden oak, b/c I wanted it redder to match cabinet edge and drawer front) Golden oak with just a dry brush (didn't let it sink in) of cherry - so this is close to just Minwax golden oak on red oak alone. Oh, almost forgot - the thin piece under the plugmold stained up *really* red with just golden oak stain - here it is So you can see the variation just in red oak!