wstrickland1

Last year we were able to produce enough key limes for 2 pies, so this year we're trying oranges and tengelos. We're getting quite a few "buds" or whatever they're called but not expecting too much. Who knows they may go crazy back there.

Here's a shot of the tangelo




and the navel orange:

cincinnana

Good luck....the grow sounds great...

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wstrickland1

Definitely not expecting much 1 orange or tangelo will be pure gravy

smeash

[quote=wstrickland1;342005]Definitely not expecting much 1 orange or tangelo will be pure gravy[/QUOTE
I am obviously further south of you, but for the most part citrus has been easy. Oranges and tangelos/tangerines seem to be the most cold hardy, then lemons then limes. My tangerine and tangelo trees are both about 15 yrs old, 20 feet tall and produce HUNDREDS of fruits every year. I spend more time cleaning up the deadfall than eating them lol. Should your trees do well in your location, be sure to prune them to keep a low wide habit, rather than let them get tall. Its just too difficult to harvest from trees this large. Another tip.. Tangelos are seedless, unless grown near a seeded citrus variety.. cross pollination will cause them to have seeds so grow them as far from your others as you can. On my young trees, I never allow more than one or 2 fruits to remain on the plant.. the energy needs to go to growing roots. Enjoy the grow! They are always green and the blooms smell amazing!

wstrickland1

[quote=smeash;342046]
Good info on the cross pollination. The Navel and Tangelo are practically touching each other but both are still in pots so I'll separate them. I know most here are producers but I just love the tropical look of the foliage. Definitely hoping for fruit but that's just icing. I did get a decent amount of key limes last year so it's definitely possible.

wstrickland1

20210814_091601 by William Strickland, on Flickr


received_196481376009952 by William Strickland, on Flickr


received_603766100769962 by William Strickland, on Flickr


2021-11-30_08-00-47 by William Strickland, on Flickr

cincinnana

The pie is looking rather tasty

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wstrickland1

Thanks it was very good if not excellent.

Akula

Excellent!

After about five years my citrus (Satsuma and Meyer Lemon) finally got their legs under them...I moved them to a different spot after the original planting and cut the tap root when digging them up. Also can vouch for Seth's advice as my seedless Satsuma is planted near a giant orange tree that came with my house so I get about 1-2 seeds per fruit. No big deal but didn't know about the risk at the time.

Akula

Don't be shy, what's the recipe for the pie?

wstrickland1

Haha I just grow (and eat) 'em...I will get it from my wife though 😀

Last year it took 22 limes to make a pie. This year it took 10 and the taste was significantly better.

Last year container grown, this year in ground and properly fertilized.

Akula

Haha. Okay.

Yeah, fertilizing my citrus made a big difference too.

This past year I really treated it with kid gloves...monthly fertilizer application, sprayed for fungus, used a drench plus spray for leaf miners, did a nutrient spray on the leaves, etc.

Last season I got four satsumas and maybe two lemons. Wife was telling me to get rid of them. I had bananas coming out of my ears but citrus was shameful...for Florida! This year hundreds of Satsumas and maybe fifty lemons. Big difference!!

wstrickland1

Full Disclosure, this is not "hers" but it was last week and truly was the best I've ever had.....and I've had ALOT

For the Lime Filling:

4 teaspoons grated key lime zest
4 egg yolks
14 ounces sweetened condensed milk
½ cup fresh key lime juice

For the Graham Cracker Crust:

2 cups graham cracker crumbs (approximately 14 full graham crackers)
⅓ cup light brown sugar
½ cup unsalted butter melted
Pinch salt

For the Whipped Cream:

1½ cups heavy cream chilled
½ cup powdered sugar



Preheat oven to 350

Make the Filling: Whisk the lime zest and egg yolks together in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.


Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring that the mixture is evenly moistened. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Bake for 10 minutes; transfer to a wire rack to cool to room temperature.

Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set, yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours. (At this point, the pie can be covered directly with plastic wrap sprayed with non-stick cooking spray and refrigerated for up to 1 day.)

Make the Whipped Cream: Using an electric mixer, whip the cream on medium speed until soft peaks form. At this point, add the powdered sugar, 1 tablespoon at a time, while continuing to whip the cream until stiff peaks form. Decoratively pipe the whipped cream over the filling or spread the whipped cream evenly with a spatula. Garnish with lime slices, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.

wstrickland1

Tangelos:

20211205_132058 by William Strickland, on Flickr

20211205_132110 by William Strickland, on Flickr


20211205_132120 by William Strickland, on Flickr

20211205_132144 by William Strickland, on Flickr

20211205_132237 by William Strickland, on Flickr

wstrickland1

Oranges:

20211205_132153 by William Strickland, on Flickr

20211205_132218 by William Strickland, on Flickr