Yes you can.. Be sure to plant them close to each other for pollination. Dave

You know? It is very interesting to see how everyone's trees adjust once the colder temps come along. It seems the majority of us exposing our trees to a comfortable cooler temp, whether in cold rooms, cool greenhouses, or in temps lower than the dry heated 70 or above house temps has better results during the winter. It seems that those of us that are storing them at cool temps for the short term are pretty much happy with this. I can tell you that when I was using lights and exposing my trees to very warm temps with the heat on, I was dealing with spindly growth and pests on a continual basis. It was so bad one year, that I threw them all out into a snowstorm, but one. Ryan, your observence of your trees doing better with shade makes a lot of sense. With very warm temps and limited sunlight, mine would always drop their leaves. The only way they would hold on was to give 12 or more hours of artificial light all winter, but then came other issues. Now with no lights and much cooler temps, they do well with just very little sunlight. I once accidently turned the heat on which kept temps way above the 70's by day in one room, and within that same week, many of my tree sshed leaves drastically. Eric, thanks, you are right. All I want to do is leave them out as long as I can too. I too fertilize heavily until last month, then lighten it a bit for the rest of the winter until Feb. Fab, every year my trees do the same. The mix takes it's time to dry out for about a month, and then they start responding to indoors again. They will take up water at a much faster rate. I really think trees know when they are comfortable with their new surroundings. Bugs!!! Bla....I hope you don't have to deal with them this winter! Very interesting to see how your trees respond once brought inside. Thanks to all of you for sharing. Mike

I think come June an July my whold front yard is going to be shade. I been watching the past few days no 1 area in the front yard gets more than an hour of sun a day. The yard is very small 20x 30 feet about the oaks are 25 yrs old so good sized trees. There not as many leaves on them now as there will be come summer so even tho the days are shorter now be more shade in summer or just as much. Not a lot of money to spend on yard an if hubby spends 100.00 on yard that a lot of money to him for a yard that he really does not care if there is grass or anything out there he could care less what it looks like. So what ever I do I have to know for a fact it will grow not just this yr but in years to come because he's not gonna want to fork over the money yearly. 1 big problem with the grass has been it's never been able to take root good before someone came along an scalped it with a mower. The yard needs a couple of years of grass only being cut 3 or 4 times a summer but the others in the community not about to let that happen because the yard will look unkept. Many of the yards has same problem in sun an shade no grass because it's never been allowed to grow an become good strong grass. Maybe I can lay cardboard then mulch a good bit of it set some ornaments out there not everyone likes yard art tho never going to please everyone tho.....

Hi Pete, Wasn't sure if you were looking for a Salsa Verde or Tomatilla sauce for Enchilladas. Here are a few recipes that I like that use Tomatillas in the sauce. Maybe one of these sauces will work for whatever you want it for. Home Cookin Chapter: Recipes From Thibeault's Table ================== Filete Al Chipotle ================== Adapted from The Taste of Mexico by Patricia Quintana Will serve 2 to 4 Sauce 1/2 cup vegetable oil 1 dried Chile ancho 2 canned chile chipotles 1 white onion cut into 1/8ths 4 cloves of garlic whole 1 can of Tomatillos 2 cups chicken broth 1/2 cup Cilantro Beef 2 to 4 Beef tenderloin filets cut 1 1/2 to 2 inches thick 2 tablespoons butter 2 tablespoons olive oil Salt and fresh ground black pepper to taste 1 cup beef broth. 2 to 4 Corn Tortillas 2 to 4 slices of Manchego Cheese or Monterey Jack Cilantro Heat Vegetable oil in frying pan. Add the peppers and sautfor a minute or two. Remove peppers from oil and reserve. Add onions to oil and cook over low to medium/low heat until the onions are golden brown. Stir occasionally so onions brown evenly. Add the garlic cloves and cook for another 3 to 4 minutes. Add the canned tomatillos and 2 cups of chicken broth and simmer for 5 minutes. Pour the mixture into a blender, add the cilantro and the reserved peppers and blend. Pour mixture into sauce pan and simmer over low heat until the sauce thickens and the oil rises to the top. Spoon off excess oil. Remove sauce from heat. To cook the Steaks, heat a heavy frying pan and add the olive oil and butter. Brown steaks on both sides. Be careful not to over cook. Set steaks aside and pour 1 cup of beef broth into pan and simmer until the broth is reduced by half. .Add the sauce to the beef broth and simmer for about 10 to 15 minutes on low. Heat the steaks in the sauce again being careful not to overcook. Beef should be rare to medium rare. To serve, fry the corn tortillas in oil and place one on each plate.. Top each tortilla with a steak and cover steak with a slice of cheese. Place under the broiler to melt the cheese. Spoon some of the sauce over each steak and sprinkle with chopped cilantro and serve. Home Cookin Chapter: Recipes From Thibeault's Table Salsa Verde =========== 2 to 4 Jalapeno chiles 1 lb fresh or canned tomatillos cilantro to taste 1 clove garlic 1/2 cup finely chopped onion fresh lime salt . Remove papery husks from fresh tomatillos. If using fresh tomatillos, place in a medium saucepan. Add cold water to cover. Bring to a boil; drain. If using canned toatillos, drain. Place chiles, tomatillos, and garlic in blender or processor. Blend until finely ground. Pour into a bowl and add the chopped onion and cilantro. Season with salt and fresh squeezed lime. Home Cookin Chapter: Recipes From Thibeault's Table ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) chileen Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeno chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated. Home Cookin Chapter: Recipes From Thibeault's Table =================== Deluxe Chicken Enchiladas Source:Barbara Hansen's Mexican Cookery 2 whole chicken breasts chicken broth 1/2 small onion 1 bay leaf 8 peppercorns garlic clove salt 1/2 medium onion chopped 3 tablespoons grated parmesan cheese 1 cup shredded Monterey Jack Cheese 1 4 oz can green chilies 1 13 oz can tomatillos, drained 1/4 cup cilantro leaves 3/4 cup whipping cream 1 egg salt 1/4 cup lard or oil 8 corn tortillas 1 cup cheddar or Monterey Jack Cheese Gaucamole 1 cup sour cream lettuce black olives . Place chicken in large pot and cover with chicken broth. Add onion, bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove chicken and save broth for another use. Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan cheese and Monterey Jack Cheese. Taste and add salt if needed. Set aside. IN a blender or processor, combine green chilies, tomatillos , cilantro, whipping cream and egg and blend until smooth. Add salt and pepper to taste. Set aside. Preheat oven to 375°F. Heat lard in small skillet. With tongs, carefully place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain on paper towels. You want the tortillas to be softened but not crisp. Place some of the chicken mixture on the tortilla and roll tightly. Place seam-side down in a baking dish. Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of cheddar or Monterey cheese. Bake about 20 minutes or until heated through and bubbly. Serve with sour cream, guacamole, lettuce and olives.