Here are some good places to buy pomegranates from that I have bought from myself. Bay Laurel Nursery http://www.baylaurelnursery.com/order/clicksite.cgi?cart_id=&xm=on&ftr=Pomegranates&p=Pomegranates Rolling Hills Nursery http://www.rollingrivernursery.com/index.php?option=com_virtuemart&page=shop.browse&category_id=37&Itemid=26 Raintree Nursery http://www.raintreenursery.com/catalog/producttype.cfm?producttype=Pomegranate From what people say the Parfianka, Sin Pepe, and Sirenevyi varieties of pomegranate are the best tasting fresh eating. I know that bay laurel, raintree, and rolling hill all sell one of these varieties under a different name. From what I have heard Parfianka= Garnet Sash Sin Pepe= Pink Ice... May also be named Pink Satin? at bay laurel

Chestnut crab consistently wins rave reviews for flavor(hasn't fruited for me, so I can't speak first-hand), and came out of the UofMN program, so it should be cold-hardy for you there. Wickson also gets good reviews for flavor, but I've not fruited it, either. Centennial crab(DolgoXWealthy)is a first-rate "lunchbox apple"(edible crab) - a favorite here, my one tree doesn't produce enough of them to surpass the demand for fresh eating, so I have no idea about cooking with them - we would never waste a tasty Centennial to make some ol' applesauce. Kerr crab(DolgoXHaralson) is good,too. A little smaller than Centennial, with a more tart flavor and a musky 'wine' undertone. Dolgo is pretty good, in its own right; I like to eat 'em, but it also makes pretty good jelly Some of the red-fleshed crabs might work for you; they're crappy here(as Ed Fackler warned they would be) - but certainly would add nice red color to anything you made with them. Almata is best here(reasonably tasty right off the tree), followed by Geneva, with Giant Russian and Winter Red Flesh both bottom-of-the-barrel.

You're welcome, Andrew. A couple more degrees over the summer months wouldn't hurt, nights can be cooler and your range is perfect. With the right amount of light, I'm sure they'll do well for you - even more so if you're successful with other tropical plants. Many of the "classic" varieties (Candy Stripe, Grove Farm, Aztec Gold, Dean Conklin, Miami Rose, etc.) adapt quite well to cooler temperatures, that's true, but many of them also grow tall rather quickly. Many of JJ's plants stay more compact and are actually bred and selected for that reason. You can pick up JJ varieties for a few bucks, so the investment isn't as risky and they are reliable bloomers. Variegated plumeria do better with more shade when kept outside. They do require plenty of very bright light though, but burn more easily in the sun. They also tend to be reluctant bloomers (not so much a problem if you have the beautiful foliage to enjoy) and are usually less hardy, rot more easily when conditions aren't quite right. I think the humidity in your terrarium will keep them happy though. Keep us posted.

Wow, thanks very much everyone for your very substantive comments and your advice. So, although I hadn't said so, was planning to grow at least a couple of tried-and-true varieties along with the "weird" ones I've chosen from Baker Creek. But considering the cautionary comments about putting all my tomatoes in a single basket, maybe I'll grow a couple more of the reliables and save a couple of the experimentals for next year. I'm really not too concerned about the labor requred, because I'll only be growing 8-10 plants in total. AND I fully intend to "pamper" all of them. I add a several-inch layer of compost in my garden every spring before planting, and add a little more at points later in the growing season. I use no addtional fertilizers except for a sprinking of GardenTone around each plant. All of my tomatoes are caged or staked, depending upon their habit (one of the reasons I was asking about the relative vigor of the varieties' growth). I've been pretty successful with these methods in the past. I also don't expect the productivity I've seen with the regionally popular varieities. But, as I commented earlier, there are a number of farmers' markets here that offer the fruit of locally-grown varieties at very reasonable. cost, amd I'm not too bothered by the prospect of having to support my local farmers if my yield comes up short. And I'm looking forward to more exiting colors and forms that might compensate for the lower yield. But an 80% reduction in yield, if it were to be that high, would be disappointing. So maybe I'll start some heldover seeds of varieties I grew successfully last year, and save a few of the Baker Creek varieties for next. Schule, I'm glad to hear your opinions about Baker Creek, as I felt I was taking a bit of a risk with this company. (I'd always ordered from Johnny's in the past for varieties I've grown from seed.) The Baker Creek catalog is so stunning, and their photos and descriptions so enticing, that it has occurred to me even before I place an order that I might be succumbing to hyperbolic representations. But I did read dozens of company reviews and most were quite positive, so I decided to give them a try. I also read hundreds of their customers' reviews about particular varieties they offer before I made my selections. The Green Vernissage was one of the "free seed" varieties they sent with my order, and it is one that I'll try to grow. One thing I've noticed here on the Growing Tomatoes forum is that quite often there's a lot of disagreement concerning the flavor of a given variety. I realize that climate, soil and other environmental factors have an effect on flavor, as does one's own taste receptors. Riesentraube is one example of contested flavor merit (even here within this thread). I believe the variety was locally developed here in Pennsylvania, and grown and liked by Pennsylvania Germans (Pennsylvania Dutch), so I'm going to gamble that it's suitable for my own Pennsylvania garden conditions and has at least a fair chance of yielding a flavorful fruit. It's interesting that you mention the kumquat series, Tarolli. I was unaware of its poor reputation before I ordered seeds for Indigo Kumquat last year, but when I did learn of it, I decided to give the kumquat a try anyway. Well, it turned out to be the outstanding star performer of last year's garden, superior in every way to any cherry-size tomato I'd ever grown before -- rich and fruity flavor, hyperproductive, the very last to succumb to end-of-season diseases by a full month, and gorgeous! It's the only one on my list above that I've grown before, and I'll definitely be planting it again this year. It's also very vigorous, by the way -- tall and sprawling. So, dunno. I guess one needs to consider assessments concerning flavor (as well as, to a lesser extent, productivity and disease resistance) as subject to variability. Or be able to trial hundreds of varieties as you and Schule and others here have done! I didn't know that Celebrity was determinate, though. That does explain why production fell off a lot after midseason. Thanks again, everyone. Best of luck with the upcoming season. I'm looking forward to reports from you about how your plants are doing, and how those tomatoes taste! ;)