Wait, I know that voice. Oh, God. The image of Dave Coulier’s face twisted in ecstasy as he moaned like Popeye flashed through my head, and I nearly crashed my car. I flipped a U-turn and headed back to return the movie.

Thanks. I didn’t know that I didn’t need to have that image in my mind. Now I do.

are you not?

Because I’m currently volunteering to develop a cat anti-venom.

(well not volunteering. my cats just bite me to wake me up every morning)

is it giving them an edge though?

they seem woefully behind and flatfooted

hue hue hue

The countries:

anarchy is in the back yard waiting for me with a shovel.

i need to flip the compost.

Thanks Pelosi

Thanks Pelosi

Yeah I wouldnt expect the elevation to be an issue? I’ve always found it growing at sea level/ warm climates. My understanding is that it can’t withstand cool temperatures. Its for a friends farm, but we don’t expect fruits for decades.

import tax

I’m in.

All basically sea level. I was in a longan & rambutan grove last week, with some trees as old as 80 years.

Get capt’ cooked.

Nice! I’ve never seen anyone cut rambutans in half like that, but you do you. Are those longans I see?

The cut of the rambutans was a point of contention. I kept them as seed and in-spite of their perhaps, less than optimal cut, I did get plenty seedlings. And yes, longan and lilikoi and soursop.

On the calamondin, I think its at least partially due to it being a little more “wild” than the mexican lime and its planted near which got trimmed on the same day. The mexican lime “loves” being trimmed; it responds with almost extraordinary growth every time I trim it. The calamondin, well, its languished, and I literally planted them both on the same day, fertilize them same amount each time, trimmed them same day, everything same (even both 1 gallon plots when planted).

I think it might be more to do with how “bred for captivity” the mexican lime is compared with the more wild calamondin. Prior to the skeleton trim, the calamondin was far outperforming the mexican lime.

:uses it confusedly:

Bananas coming in. Harvested maybe… 40 lbs last week. Should have two more bunches about the same size over the next 1-3 weeks.

Soursop should be ready soon. Vanilla is still flowering. Cacao is coming in, but my main producing plant wasn’t planted in a good place so I had to dig it up and move it. It will take a few months/ years to get back to production, but thats a bummer because I was getting a couple pods a week. I did, however, take some pods and germinate them and have about 40 seedlings ready for planting, and another 40 on the way. I have a friend who just bought a farm that had been abandoned and they need plants.

Papaya (pawpaw) is coming in strong. Harvesting edamame soon. Calamondin, mexican lime, and bayers lime all coming in continuously now that we’re leaving the cool season, although I did a skeleton trim on my calamondin last year and it really hasn’t recovered like I had hoped. Its mexican neighbor responded far better to the pruning. I’m afraid I may have disabled it, because I was getting almost an entire fruit box of limes off that calamondin before I trimmed it, but it had a low fork and I was afraid it was going to rip its self apart as it got bigger. Eggplant, and asparagus also coming in stronger now that its warming up.

I traded some pizzas last weekend for about 3 five gallon buckets of mangos. About half were ripe so those all got cut up and frozen. Then the other half, the green ones, we cut up and pickled. But I don’t like li hing powder so we’ll do something else.

bananas from a few weeks ago:

breakfast:

Considering I’ve been screeching this to myself, I wonder how they heard.