Horster, Eliot Coleman describes in "New Organic Grower" adding montmorillonite (which he said is also called Wyoming bentonite) to forage crops and the soil in hoophouses to improve the quality of the soil and humus. "Montmorillonite is an expanding lattice clay that has been determined to have both biotic and abiotic effects in aiding the conversion of organic matter into stable humus. The resulting clay humus fraction that develops is very beneficial to soil fertility and plant growth." He refers to a publication by P.M. Huang and M. Schinitzer, eds., "Interactions of Soil Minerals with Natural Organics and Microbes," SSSA Special Pubn., No. 17 (Madison, WI: Soil Science Society of America, 1986) According to my soils textbook, montmorillonite clay has a specific surface up to about 800 m2/g, "which means that 3.5 grams of this clay has a serface area equal to that of a football field." "Montmorillonite clays have the greatest specific surface" of the clays.

the so called lemonade tree is no doubt a marketing ploy. It's probably one of the 3 most common varieties, Eureka, Lisbon or Improved Meyer. Pink lemon is a Eureka lemon that has variegated leaves and will be pink when cut open but the juice is not pink, it's just regular ol' lemon juice color, dull yellow. If you are going to grow it in a container, Meyer is your best bet. for cooking Eureka or Lisbon are both similar in acidity, tartness and sweetness. Pink, while novel, tend not to produce quite as well in most areas. Ponderosa is a nice lemon, it is huge, so you have to watch your branches so that they don't break, and one piece of fruit is more than you need for most recipes, unless you are making lemonade, which takes a lot of juice. Most nurseries consider Ponderosa a novelty for it's size rather than a producer, although the fruit is good and juicy.

I'm not sure the status of your plans, but I did work on a couple, based on your current plan. Traffic...I would definitely try to direct traffic through the left side of your kitchen rather than the right. Through-traffic will be in the way of any work being done if the right side is utilized (that's where all the primary work zones are). This means making sure you have a clear path on the left, not cluttered with stools, etc. if the aisle is too narrow. If it is cluttered, people will perceive that the right side is easier to navigate and will use it...even if someone is working there! Seating at an "island"...If you don't really need the storage on the left wall, you might consider eliminating the bookshelves (see Layout #4 below for an example of what might be possible). Pantry/Laundry Room...Just how much pantry storage is there in the "Pantry/Laundry Room"? It looks to me like you have a 30"x12" pantry and a 21" x 24" or so broom/utility cabinet ("Br"). I don't know what "F2" is. How would you feel about moving the door to the Porch and installing a corner pantry? A walled-in pantry might help to reduce the impact of the laundry's steam/heat on the food in the pantry. Plus, it will be "hidden" in case your pantry isn't always "photo ready". See the very last layout for what I'm suggesting. Tall Cabinet or Shelves...As to the bookshelves vs a utility/pantry cabinet to the right of the range, I would actually recommend getting rid of it altogether...unless you really need it. You can store baking supplies in drawers and upper cabinets...meanwhile you gain "permanent" working and landing space b/w the range and oven. Refrigerator...To be able to open the refrigerator door fully (assuming there's a door w/a hinge on the left), you will need to either reduce the depth of that wall to approx 24" or pull the refrigerator out so the refrigerator carcass/box is flush with the "end" of the wall. Some modification (or pulling out) will be needed regardless of depth...counter or standard. I don't recommend a refrigerator with one door with the hinge on the right...it will make it more difficult to get things out of it and place them on some landing space. OK....here they are: .. .. .. .. .. And...no set of layouts is complete without at least one with a prep sink! :-D .. Pantry/Laundry Room: (12" deep shelves on the left; 15" deep shelves on the "top")

Wow interesting! Here is my list with some minor differences with yours: # 1 shiranui # 2 gold nugget: a favorite on this forum! # 3 kishu: Brian, I bought a bag of tiny small mandarins at my asian grocery (the size is about a looney or smaller). It wasn’t label as kishu so I am not sure but they were very, very sweet. They really taste like orange life saver. I read about this description before but never thought much about that until I taste it. The description ws very accurate. # 4 xie shan: winner at the citrus expo held in alabama. Must be really good to win the favor of all those enthusiastic citrus lovers. # 5 page: never taste it but seems a classic to have. Everyone was raving anout this variety in another forum some years. Sugar Belle, Pixie, Daisy and Tango are all great varieties but I never taste them and can’t find lot of information on them.