Sorry, you are disappointed with your cherries. The Earthbox is a great product so it may be just your variety choices as mentioned. I also find with some tomatoes the flavors improve as the days pass. While yellow pear may have some admirers there are many who find the taste bland and the texture yukky--I am in the latter camp. Can't imagine it being tart though--maybe it is just the first few off the vine. Hopefully you will like them better given a little bit more time. A great SWEET red cherry available most everywhere is Sweet Million or Sweet 100--taste like candy (Psss, don't tell anyone but I like them better than SunGold). Hopefully you got that one and will like them more and more as they ripen. Not sure which other type of cherry you may have purchased?? I have read that tomato plants need full sun to develop maximum sweetness--hope you have those conditions.

Pie crust rolling isn't that hard, really. The biggest things to remember with pastry are keep things cool and don't fuss with it too much. So handle it with your warm hands as little as possible and don't knead it. When your pastry has just come together with the water, pat it into a rough ball shape and place on a lightly floured surface. I roll it in the flour so I don't have to worry about flouring the rolling pin. With the rolling pin, flatten the ball by pressing on it (not rolling) until it is an inch thick or so. Now lightly roll it with the pin until it is about 3/16" thick. Don't turn the pastry over, but to keep the round shape you can turn it around as you go. Don't squish hard or you will stretch it out- this causes shrinking. When the pastry is rolled, let it rest a couple of minutes, then transfer it to the pie pan. You can either roll it loosely around the pin, move the pin then unroll it over the plate, or I usually lightly fold it in half or quarters (without creasing :-) )then unfold it over the pie plate. Use a sharp knife to cut off any surplus. This pastry is quite short and fairly forgiving. It's really not a black art LOL.

As a life long allergy sufferer, I'm always interested in learning more on the topic. The following is from a Web MD link: In oral allergy syndrome, your immune system treats proteins similar to those in pollen that are sometimes found in fruits or vegetables the same way. It's as if it says, "Close enough!" and attacks it. That's called cross-reactivity. Foods to Watch Out For Ragweed Allergy: "Ragweed, in theory, cross-reacts with bananas and melons, so people with ragweed allergies may react to honeydew, cantaloupe, and watermelons, or tomatoes," says Warren V. Filley, MD, from the Oklahoma Allergy & Asthma Clinic in Oklahoma City. Zucchini, sunflower seeds, dandelions, chamomile tea, and echinacea also go on that list. Birch Pollen Allergy: People with birch pollen allergies may react to kiwi, apples, pears, peaches, kiwi, plums, coriander, fennel, parsley, celery, cherries, carrots, hazelnuts, and almonds. Grass Allergy: People with grass allergy may react to peaches, celery, tomatoes, melons, and oranges, according to the AAAAI. Latex Rubber Allergy: Like pollen allergy, people allergic to latex rubber may react to bananas, avocados, kiwi, chestnut, and papaya.

If the thin layer of inner bark - the xylem - has been completely removed around the trunk circumference then yes, the trees are doomed. This is the primary vascular system for young trees and is responsible for the transport of water and nutrients to the top growth. Grafting is certainly a possibility and you may want to do it soon while there is still life left but I'll let someone else make those suggestions on how and when.