Quite a variety this spring! I'm topworking several trees to new varieties, some with several varieties on different branches.
I have a mature changshou kumquat tree that is drowning me in fruit. I made 50 pints of marmalaide and that didn't even make a dent in the fruit! I plan to bark graft to a height where I still get plenty of kumquats and above that would be some more edible varieties.
I also promised a customer to work over about 6 satsuma trees to something else. He wanted bigger caliper trees and all I had were satsuma trees. This particular guy bought 40 large trees from me, all I had!
Topworking:
Valencia to 88-2
Stump to 88-2
Tarocco to Bream tarocco
Several branches of yuzu to sudachi
Cocktail grape fruit to lower on the branch where the existing cocktail froze out on me.
Satsuma to sanguinelli blood orange
Owari satsuma to better selection of owari.
Branch of large stump to 15-150
Branch of large stump to 88-2
Potted pomona acidless lemon to new zealand lemonade
Potted indio mandarinquat to tavares limequat
Add branches of clementine fina sodea and clementine de nules to mature algerian clementine
501 USDA 88-2 Lee x Nova
693 Sudachi hybrid
734 New Zealand Lemonade
691 USDA 15-150 Mandarin
moro blood orange
meyer lemon
sunburst tangerine
fallglow tangerine
clemeninte fina sodea
w murcott afourer
bower mandarin
select owari satsuma
bream tarocco blood orange
dobashi beni satsuma
seedless nagami
cocktail grapefruit
tavares limequat
sanguinelli blood orange
cocktail grapefruit
