Ron's right. The provenance of the species has a tremendous bearing on its odds of thriving when a tree is out of its native range. This is especially true with the Rocky Mountain natives he cited above. In the beginning, try to stick with plants from a similar climate to the one we have here. For example, ours is a Mediterranean climate. Abies alba is a Mediterranean Fir. It's pretty bullet-proof here. That's an awesome blank canvas you've got there, Lily. It'll look amazing once it's all matured a bit. I highly recommend you check out the American Conifer Society's Western Region conference next month. It's going to be in Olympia. You'll get a chance to visit some over-the-top conifer gardens, buy plants at a couple of really esoteric specialty nurseries and bid for some true rarities of the conifer trade in the auctions. I've attached the link below. ~Dave Here is a link that might be useful: Western conference meeting info

Another picture of the infected leaf

I checked a number of resources before and after posting (web, local and regional field guides etc) and did not see this insect on any page. I have another photo with half a dozen on the same wild oat type of grasses. Allof them were seen early afternoon hanging on the plant. They were not aggressive at all. The photo was taken near where cattle sporadically graze I hope this info helps I can post the other photo soon. I may take the photo. To California Academy of Sciences to see if they can help. I will share what I learn. Stand by

Love your pound cake/whipped cream/berries idea. I would make Korean BBQ flank steak. A friend of mine always used to make it for company and now I often do too. I don't cut the meat in advance, too much work. Pair it with a rice pilaf. http://www.foodandwine.com/recipes/korean-sizzling-beef I would serve a salad, buffet style, so they can make what they like. Eg mixed greens, a choice of vinaigrette and creamy dressing, blanched veggies, croutons, blue cheese. When I cook for people IDK I always have nice breads as a last resort, a cheese platter with fresh fruit and nuts. Usually people can find something to eat in all that! ETA looks like i am way behind. FWIW I love these potato gratin (you can use any cheese) because I get more crispy edges and they present nicely! https://www.foodnetwork.com/recipes/melissa-darabian/individual-potato-gratins-1948456 ETA ...OOPS ... that is the wrong recipe. This is the one i use, and prefer, for individual gratin potatoes https://www.thatskinnychickcanbake.com/cheesy-potato-cups/