Heres some interesting info And here Here down in the chemical defense section "Cyanogenic glycosides are a particularly toxic class of nitrogenous compounds that break down to produce hydrogen cyanide (HCN), a lethal chemical that halts cellular respiration in aerobic organisms. Plants that produce cyanogenic glycosides also produce enzymes that convert these compounds into hydrogen cyanide, including glycosidases and hydroxynitrile lyases, but they are stored in separate compartments or tissues within the plant; when herbivores feed on these tissues, the enzymes and substrates mix and produce lethal hydrogen cyanide. Glucosinolates, also known as mustard oil glycosides, are sulfur-containing compounds synthesized by members of the mustard family (Brassicaceae) and produce cyanide gas when broken down by enzymes called thioglucosidases."-Freeman, B.C. and G.A. Beattie. 2008. An Overview of Plant Defenses against Pathogens and Herbivores. The Plant Health Instructor. DOI: 10.1094/PHI-I-2008-0226-01 but heres a breakdown some grass does produce cyanide GAS but not common species and it wouldnt be in significant quantities to alter human, animal, or plant function unless we are talking vulnerable states e.g. impaired immune function animals or like seedlings or weak species of plants. but i dont believe grass will kill a citrus it may help aid its death if there are other factors going on like nutrient defficiency pests lack of water, poor photosynthesis blah blah blah. The main reason we pull out the grass is because its a prolific feeder and outcompetes the citrus. but what some have stated is somewhat true grass does emit volatile compounds as defenses at times but not in significant quantities to kill a citrus. id be interested in starting seedlings from seeds among grass seeds and see if there is a difference to a control group of seedling citrus not among grass seeds. Now i can finally go to sleep ;)

Well, depends on what you want for cultivars. I'm only 6 miles from the ocean, up in the hills with a direct ocean view (which equals direct ocean breezes). Very unusual micro-climate for our area. But, still, I will be warmer than OB, especially if you're close to the ocean. If you're wanting a grapefruit, I would suggest selected a grapefruit hybrid, such as Oroblanco or it's "sister", Melogold. Both are excellent, a little sweeter than, say, a Rio Red grapefruit, but neither need the heat units to sweeten up, that even Rio Red needs some of (but the least of all 100% grapefruit cultivars). Beyond that, the choices are limitless for you. So, if you're wanting two citrus trees, let us know what you're preferring - mandarins, oranges, grapefruits, lemons, etc. We can offer up some cultivar suggestions for you. Most all citrus ripen in the winter with a few exceptions (Valencia orange in late spring/early summer, Gold Nugget will hang on the tree until June, Pixie mandarin ripens from Apr-June). Patty S.

Someone from the forum posted this one a long time ago, but I am not sure who. I make it often, it's become one of our favorites. Party Pear Salad 4 c. mixed greens 2 pears 1/2 c. craisins 1/2 c. toasted walnuts or pecans Dressing: 2 T. white wine vinegar or Balsamic 2 T. Sugar 1/4 c. vegetable oil 1/2 t. salt 1/4 t. pepper For dressing, combine vinegar and sugar; whisk oil into mixture and add salt and pepper. Set aside. Wash and thinly slice pears, leaving skin on. Place into dressing mixture to retain color until ready to serve. Add craisins to soften. Place 1 cup of lettuce on each plate, top with dressing and fruit mixture, sprinkle with nuts. Here are a couple more favorites. Roasted Corn, Black Bean and Mango Salad Source: Cooking Light 1 tablespoon vegetable oil 2 garlic cloves, minced 3 cups fresh corn kernels (about 6 ears) 2 cups diced peeled ripe mango (about 2 pounds) 1 cup chopped red onion 1 cup chopped red bell pepper 1/3 cup fresh lime juice 3 tablespoons chopped fresh cilantro 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 drained canned chipotle chile in adobo sauce, chopped 2 (15-ounce) cans black beans, rinsed and drained 8 cups gourmet salad greens Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens. Macho Gazpacho Vegetable Chunk Salad Source: Rachael Ray 1/2 seedless cucumber, also known as English cucumber 2 vine ripe tomatoes, seeded 1 green bell pepper, seeded 1/2 red onion, peeled 4 ribs celery from the heart, including leafy tops 3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley 1 tablespoon red wine vinegar 1 lime or 1/2 lemon, juiced 1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco) 1/4 cup extra-virgin olive oil Coarse salt and freshly ground black pepper Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve. Linda

Mix condendsed milk 1/2 and 1/2 with lemon juice and vanilla. For about 4 or 5 cups of cut up fruit, use 1 T lemon juice and 1 T condensed milk and 1/2 tsp vanilla. Just don't over dress. Linda C