I potted them in a 'terra cotta' colored containers and mulched about 2 inches deep and will keep them in filtered sun/partial shade. Used a quality potting mix with slow release fertilizer. Containers have good drainage holes so over-watering should not be an issue and they will get watered when all the other plants get a drink. If they start to show stress, I may plant in the ground but there is a chance that I would need to dig them back up and move them next Spring. Wondering how stressful that would be on the plants vs. babying them in the containers and hoping for the best outcome. During the winter, I will need to store the containers/Kiwi plants in our unheated garage and will throw a handful of snow on them once a month for moisture. This will allow the plants some protections from our brutual winter but also give them the required chill time and allow the plants to go dormant.

a quick update...I took cuttings from the kiwis and they are rooting like crazy! One has fuzzy branches and the other has smooth. I'm guessing this is the difference between the male and female...or maybe variety? Anyway, I'll have lots of kiwi plants shortly lol. I am certain that the smooth cuttings came from one vine and the fuzzy cuttings came from the other. I'm awaiting flowers to see if there is a difference. Thank you everyone, for your input and help. It's been great learning about them. Hope to have a few nice vigorous plants in the near future, that I can have at home :) micrideblois - we average 90-100% humidity where we are and my grandmother also had a huge pair of kiwi plants that were lush and amazing in our area. We are a zone 8b and only get down to maybe 15-25 degrees in the winter...but for very short periods. Not sure of your zone, but maybe they would do well for you also. I'm a novice and these kind folks have answered my questions so I'm only guessing :)

Here's two recipes from Food Network Canada's Sugar. Raspberry Lemon Tart This tart is a classic French Tarte au Citron, finished with fresh raspberries. Pastry 1 cup unsalted butter, room temperature 1/3 cup sugar 4 egg yolk 2 cups all purpose flour 1 tsp salt Filling 1/3 cup fresh lemon juice 1/4 cup sugar 4 egg 1 cup whipping cream 1 tbsp lemon zest To Assemble 4 cups fresh raspberries, red, golden, and/or black Pastry Cream butter and sugar together until smooth. Add egg yolks and blend. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute. Shape dough into a disc, wrap and chill for at least an hour. If making dough far in advance, pull dough from refrigerator an hour before rolling. Preheat oven to 375 F. On a lightly floured surface, knead dough again for 1 minute. Roll out pastry to 1/4 inch thick. Line a 10-inch removable-bottom tart pan with the dough, trim rough edges and chill for 30 minutes. Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and centre of shell is dry. Allow to cool before filling. Filling Reduce oven temperature to 325 F and place tart shell on a baking sheet. Whisk together lemon juice, sugar, eggs, cream and zest and pour into tart shell. Carefully move tart to oven and bake for 25-30 minutes, until tart stops jiggling when you tap it. Tart filling should not soufflé at all. Allow tart to cool at room temperature for a bit, then chill for 2 hours before finishing. Arrange raspberries on top of tart I find starting at the outside edge and moving in works best. Dust lightly with icing sugar if you wish and serve. Tart with lemon filling can be made a day ahead and finished with raspberries up to 6 hours before serving. **************************************************** Lemon Pineapple Brulee Tart Crust 1 1/2 cups all purpose flour 1/2 cup unsweetened coconut, medium shred 1 cup icing sugar, sifted 1/4 teaspoons fine salt 1/2 cup cold unsalted butter Filling 1 (8 oz) pkg cream cheese, room temperature 2 cups sugar 1/4 cup all-purpose flour 3 large eggs 1/2 cup lemon juice 1 Tbsp finely grated lemon zest 1/2 cup drained crushed pineapple granulated sugar for bruling Filling For crust, preheat oven to 350 °F. Grease a 10-inch removable bottom tart pan. Pulse all ingredients together until a rough, crumbly texture (mixture will be dry). Press into prepared pan and bake 12 minutes, until it just starts to brown around the edges. Allow to cool. For filling, reduce oven temperature to 325 °F. Beat cream cheese to smooth and add sugar and flour while beating. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest and stir in pineapple. Pour over cooled crust and bake for 20 to 25 minutes, until set but not browned. Cool for an hour, then chill completely before bruling. Sprinkle a layer of granulated sugar over the surface of the tart. Using a kitchen butane torch melt and caramelize the sugar and serve. *************************************************** Alsatian Apple Tart Sable Crust 1 1/4 cups pastry flour 1 cup icing sugar 1/4 tsp salt 1/2 cup + 2 Tbsp unsalted butter, cut into pieces and chilled 3 egg yolk Filling 1/3 cup sour cream 3 tbsp sugar dash of nutmeg 8 Granny Smith apples 2 tbsp lemon juice 2 tbsp Calvados or brandy 3 tbsp apricot or apple jelly Directions: Sable Crust Sift together flour, icing sugar and salt. Cut in butter until the pastry starts to take on a yellow colour from the butter. Mix in yolks until dough is an even texture. Shape into a disc, wrap and chill for 1 hour. Preheat oven to 350 F. On a lightly floured surface, roll out dough to just greater than 1/4-inch thick. Line a 10-inch removable-bottom with pastry and trim edges. Chill for 15 minutes. Dock with a fork and bake for 18-20 minutes. Allow to cool. Filling Blend together sour cream, sugar and nutmeg and spread over bottom of cooled crust. Peel and core apples, and thinly slice on a mandolin. Sprinkle apples with lemon juice and calvados. Line tart shell with apple slices, starting at the outside and overlapping slices 3/4 over each other. Spiral apples slices toward the center, creating a tart that is taller in the center than its edges. Bake for 25-30 minutes, until apples are tender. To Assemble Warm jelly with a Tbsp of water and brush over tart to glaze. Chill until ready to serve.

I had food allergy testing done because I started having sores in my mouth. Tests came back that I am allergic to a number of things - 3+ on most - shellfish, oats, almonds, strawberries, oranges, nutmeg, cauilflower, mushrooms and of all things - celery! The allergy doctor says most allergies cause stomach problems headaches etc, not rashes or sores unless it is a nut allergy. Anyway - I know that I had been eating lots of oatmeal when the weather was cold and was in hopes that it would lower my cholestrol. Ha - turns out the stomach issues I was having was probably due to the oats! I avoid most of the things now - will eat a little crab once in a while and if the celery is in something else I eat it. I do avoid the almonds and the oats which seemed to be the worst. I think I am also allergic to something that is found in the seasoning I use on my Standing rib Roast. It is called Everglade Seasoning and makes the best roast. Anyway, I had a severe reaction - swelling eyes twice after eating meat I had cooked with it. First time I ended up in the hospital for three days - made the mistake of saying that it started with a shortness of breath. Several tests later I learned that I have a slight narrowing in a small place in one artery but no biggie. They were not worried about the eye swelling - but it took a week to go away even with heavy doses of Benadryl, Claratin and Prednisone. Happened a second time to a much lesser degree - I got out the Benadryl and allergy pills immediately and got it under control. I still carry my Epipen and Bendaryl with me wherever I go, though. Turns out the mouth sores are probably from a Galvanic Reaction to the amount of metal I have in my mouth from fillings and crowns. Took several months to run its coarse but will crop up from time to time. Keeping myself hydrated helps as does a good Vitamin B. Some thought it was called Geographical Mouth, which the same things are suggested for it. One interesting fact is that the mouth issue, eye swelling issue and the heart issue all occured about the same time. Bloodwork during this time also showed my potassium level was low. Since then I take a Potassium tablet every day.