Holley, yes, I love our fence. When first having it installed in the Dark Ages, the consideration was practical; we needed a secure place for our children and dog to play without danger of wandering into the street. As soon as the fence went in, I began to notice how nice the trees and other plants looked set off against it. Just as we had hoped! And in all the years since, I've enjoyed all the landscaping with that fence as a background. Even if we had never had children or a dog, the fence would have been a wise investment in landscaping beauty, just as much so as, say, a pergola, a boxed planter, or anything else in the yard. We didn't choose it as a solid fence because of any knowledge of deer habits at the time; we just thought it would look good with our house and yard. In retrospect now, though, a solid 6-foot tall fence is the kind of fence I'd recommend to anyone living in the proximity of deer. Best wishes, Mary

I found this old thread quite interesting! I have been noticing in the last couple of weeks that all my teas & chinas that held their leaves all winter long have suddenly shrugged most of them off, which looks a little funny because all the roses around them have just put on all this beautiful new spring foliage. The teas and chinas are showing lots of signs of new growth, but they now look like trees in autumn, half naked with mostly red foliage. What remains of last year's foliage has all come down with BS, I hope it falls away quickly & is replaced by new, clean foliage. The difference in rose species and their habits is fascinating. Jessica.

I dont care for daylilys raw, but I have had them stuffed and they were tasty. Anyway, the snow pea garnish and the salad are quite pretty..... and if you are interested in expanding your recipe base, this came frm on of the daylily club newsletters I subscribe to. Daylily Recipes A few pointers on picking day lilies. Pick them from your own garden, not from along the roadside, to assure that they're chemical-free. It's best to pick them in the morning, and keep in the refrigerator to use in the evening. Pull the stamens, rinse them to make sure there aren't any bugs hiding in them, and shake them dry. Then put them in a plastic bag or container and keep them in the fridge until they're needed. From article "Gilding the Lily" in South Coast Today newspaper, New Bedford, MA. http://www.s-t.com/daily/07-96/07-24- 96/c01li075.htm. Daylilies are used for more than their beauty. The foliage is very tasty when young and can be simmered or stir-fried in oil or butter and is said to taste like creamed onions. Their blossoms are the most delicious of all edible flowers. Scattering a few petals or buds of yellow, white, red, purple or pink in a bowl of green salad definitely adds a gourmet touch and taste. STUFFED DAYLILIES Stuffed daylilies are beautiful as a centerpiece or hors d'oeuvres. Select the colors you wish to work with first thing in the morning. Trim and wash the bloom and place in the refrigerator until ready to use. Mix the following recipe. Fill each blossom and set them upright in a beautiful serving dish. Very delicious: 1 cup diced cooked chicken* 1/4 cup mayonnaise 1 -3 oz pkg. cream cheese (softened) 1/4 cup diced celery 1/2 teaspoon lemon zest 2 teaspoons Hidden Valley Ranch Dressing Mix well. Fills approximately 8 large or 12 small daylily blossoms. Or use your favorite chicken salad-chopping all ingredients small. *See www.foodfightgrocery.com for some possible chicken substitutes. ORIENTAL DAYLILY BUDS 2 cups daylily buds 1 tablespoon peanut oil 1/3 cup almond slivers 1 tsp. freshly grated ginger 1 Tbs. Rice wine vinegar 1 Tbs. Tamari or soy sauce 1 Tbs. Water 2 cups cooked brown rice Steam daylily buds for 10-15 minutes, until tender. In a wok or heavy skillet, heat the oil over a high heat until very hot. Add the almond slivers, sautuntil browned. Quickly remove the almonds from the pan, set aside. Turn heat down to medium. Add grated ginger and cook 1 to 2 minutes. Add vinegar, tamari, and water. Stir to mix. Toss in daylily buds. Serve over hot rice, topped with sautéed almonds. Serves 4. From LOWDER FARM & NURSERY http://www.lowderfarm.com/DayRecipes.html ********* DAYLILIES STUFFED WITH ORIENTAL CRAB SALAD 1 cup fresh bean sprouts 2 medium cucumbers, peeled, seeded and sliced into matchstick-sized pieces 1/2 pound crab meat or crab substitute* 1 tablespoon sesame oil 2 tablespoon light soy sauce 1/2 teaspoon sugar * Blanche the bean sprouts by dropping them in boiling water for about a minute. Then cool under cold running water. They should still have a crunch. * Combine all ingredients thoroughly and refrigerate. You can even make the crab salad a day in advance. *When you are ready to serve, spoon several tablespoons of the salad into the center of each daylily flower. You may also top each filled daylily with a scattering of toasted sesame seeds or finely chopped scallions for a more colorful presentation. * Smaller daylily flowers require less crab salad, so this recipe makes enough to stuff two dozen large daylily flowers or 30 smaller flowers (such as Stella D'Oro. Source: Kristen Kearney, Tranquil Lake Nursery. A SALAD OF FLOWERS AND HERBS One head red leaf lettuce, cleaned and torn 1 cup mixed herbs, picked over and cleaned 1 cup petals, daylilies, roses and nasturtiums Dressing: 1/2 cup verjus (tart juice from an early pressing of grapes) 1/4 teaspoon salt 5 turns freshly ground black pepper Grated zest of one orange 1/2 cup canola oil * Toss together in a large bowl the lettuce, herbs and flowers. * Combine all the dressing ingredients but the oil in a 12-ounce jar with a lid. Cover and shake. Allow to sit for about 15 minutes then pour in the oil. Shake well again. Store chilled. * Stream 1/4 cup dressing around the edge of the bowl and toss to coat. * Source: Kerry Downey Romaniello, executive chef, Westport Rivers Vineyard and Winery. DAYLILY FRITTERS WITH STRAWBERRIES * Batter: 1 cup all-purpose flour 1/2 teaspoon baking powder 1 tablespoon cornstarch 1 teaspoons salt 1/4 teaspoon turmeric White pepper to taste 18 ounces water 4 ounces oil 12 daylily flowers * Sauce: 8 ounces demi-glace 4 ounces strawberry jam 8 strawberries, quartered * Prepare the batter: Combine all dry ingredients, then whisk in water. * In a sauté pan, add oil and heat until it just starts to simmer. * Dip the flowers into the batter and quickly fry on both sides, no more than 20 seconds. Place flowers on a towel to drain. * Prepare the sauce: Heat demi-glace, add jam and simmer until jam is incorporated into the sauce. Add strawberries, toss and remove from heat. * Place sauce on plate and decorate. Arrange flowers on top. Garnish with strawberries. * Serves four. * Source: Anthony Marsella, executive chef, Johnson & Wales Inn. from article "Gilding the Lily" in South Coast Today newspaper, New Bedford, MA http://www.s-t.com/daily/07-96/07-24- 96/c01li075.htm ************* DAYLILY CHEESECAKE Ingredients: 1 lb. cream cheese, softened 3/4 cup granulated sugar 4 eggs, room temperature 1 cup half and half 2 cups daylily petals, thinly sliced Preheat oven to 325 degrees. *Coat a nine-inch cake pan with non- stick spray. *Beat the cream cheese with an electric mixer on high speed until fluffy. *Stream in the sugar and beat until dissolved. *Beat the eggs in one at a time on medium speed. Reduce the speed to low and stream in the half and half until completely incorporated. *Fold the daylily petals in by hand. *Pour the batter into the prepared pan. *Set into a shallow roasting pan and fill with warm water at least halfway up the outside of the cake pan. *Bake for one hour or until the center is just set. Chill until completely cooled. *Remove by setting the pan in a shallow bowl of warm water for about ten seconds and turning out onto a plate. *Serve with fresh berries in a daylily. -Kerry Downey Romaniello--Westport Rivers Vineyard- DAYLILY DESSERT For an elegant dessert, try filling a daylily flower with fresh fruit, ice cream or sherbet. Pick several medium-sized daylily flowers in the morning, wash them, remove the stamen and put them in a covered bowl in the refrigerator. When you are ready for dessert, place each daylily flower in a goblet. Fill the flowers with raspberries and cream, orange or lemon sherbet or your favorite ice cream. Top with a sprig of mint or a few Johnny-jump-up flowers. FRIED RICE WITH GOLDEN NEEDLES "Golden Needles," a traditional ingredient in Chinese dishes, such as Hot and Sour Soup and Moo Shu, are actually sun-dried daylilies! Vast fields of daylilies, probably a species, are grown for harvest in Asian countries including China and Thailand. The buds are picked when colored, but unopened, and dried in the sun for about a week. You can harvest your own (use the milder yellow varieties) and either sun-dry them or use a dehydrator. They may also be found in oriental markets. To use them, soak the dried flowers in hot water about ten minutes. Then pinch off the stem end, and cut in half if large. They add a chewy texture and are rich in carotene. Ingredients: 4 eggs 4 scallions, sliced 20 golden needles 1 small can bamboo shoots 1/2 pound snow pea pods, cut in half the long way 1 medium carrot, cut into match-stick (julienne) pieces Substitutes: water chestnuts, bell peppers or broccoli, all cut in comparable sized pieces, can be used in place of any of the vegetables. 2 cloves minced garlic 2 Tablespoons grated or minced garlic 4 cups cooked rice 2-4 Tablespoons soy sauce 2 Tablespoons canola oil 1 Tablespoon sesame oil Heat the sesame oil in a 10-12 inch non-stick skillet or wok. Add eggs, spread over pan as thinly as possible. When done, but not brown, remove and slice into thin strips. Set aside. Heat canola oil until smoking. Add ginger and stir. After one minute add garlic, the vegetables, scallions and golden needles. Mix and stir-fry rice about three minutes. Lower heat and cook until vegetables are done but crisp. Add rice, egg and soy sauce to taste, and mix until heated through. Serves 4 as a side dish or 2 as an entree. -Kristin Kearney- From Tranquil Lake Nursery http://www.tranquil-lake.com/cooking/ 6995 NW Cornelius Pass Rd Hillsboro, Oregon (503) 626-4070 ext 3# www.POPPAinc.org

I missed Tropicana, one of the first three roses I ever bought and the only one that I had more than one. determined this year I'm going to buy another, don't know why I have not replaced it. Also missed Pink Peace, my very favorite rose. Tried to buy it several times but was never able to find the real Pink Peace. there seem to be two in commerce, one very fragrant (the original one I had) and the other the right color but no fragrance at all. I missed Fragrant Memory (Jadis) because I would cut her back to 2 feet in the spring and by fall would be 7 feet tall, beautiful blooms, good repeat, and very fragrant - one bloom would perfume my whole office. Almost shovel pruned her after a couple of years because she was still a wimpy little thing - glad I didn't. The two of them were on either side of my front door. Finally replaced them this year at Roses Unlimited. I miss Sheer Stripes, one of my first striped roses, purchased at Ashdown. A Mike Lowe rose and it doesn't seem to be available any more. Also Priscilla Burton with her always different colored blooms, never fading red with white center. I may have to look for her again. Also have a little twinge every now and then for Snow Fire, purchased with Tropicana as discount body-bag roses for 50 cents. stingy with blooms, but when it did....wow! Honorable mentions, miss but not enough to replace at this time: Perle des Jardins, Mme Pierre Oger, Jacquenetta, Fourth of July, Ann Marie de Montravel, Rio Samba, Cary Grant, Sunblest