If I don't have a Gallica...
Spectrograph (NC 7b)
8 years ago
...Munstead Wood is almost as good (sometimes). I love strong repeat, so I don't plant any once bloomers. Munstead's color and firm change somewhat through the seasons here. Sometimes it's the rich, black red of the brochure. Sometimes it's a simple hot pink. Right now it's taken in purple and red tones. Theses photos have an accurate hue, I played with the color balance options until they matched reality (reds are so hard to photograph! My phone won't do it, needed the DSLR).
I finally got to see a real Gallica in bloom as well. I'm in North Carolina and they are not common. Duke Gardens grows a Charles de Milles though:
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Michael H 6b NY
8 years agoRelated Discussions
I don't have roses yet, but I do have......
Comments (16)Wow, we just got SPANKED with another microburst...I thought we were gonna catch a tornado that time, for sure! I had to shut down the 'puter and run and close all the windows. In that time I lost my post, I'll try again. Linda, I spoke to Century Oaks Peony Farm about Butterflies in Flight, and they maintain mine cannot be, since BIF are brand-new this year and mine have been here at leastfive years. My nieghbor behind us also has a HUGE bush of these, and I maintain they hav been around here for many years. However, yours 'could' be BIF, although I doubt they would be offered through Wal-Mart their first year. Cecily, here are a couple closer shots of the 'white' one. Sorry the pics are so yellow...it is so dark this morning that I had to use the light and I didn;t correct for color accuracy before uploading. Close enough, though. The outer petals (are they really sepals?) are a pale pink while the rest of the flower is white. The stamens have a lot of red, but no red flecks in the petals....See MoreWANTED: Gallica roses dark red or purple
Comments (0)Please see my trade list. I don't have a lot of old roses to trade but do have HT's. I don't have a Gallica rose and would like to add at least one to my collection. Thanks....See MoreIf you don't have zucchini, you don't have friends
Comments (39)This one was on the table at a book club potluck last week. Everyone raved and wanted the recipe. I'm going to cross post in new recipes. Zucchini Pickles - Heidi Swanson, 100 Cookbooks There are quite a number of ways to play around with the personality of these pickles. Sometimes I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions. Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color. 3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced 1 medium white onion, thinly sliced 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced 1/2 tablespoon yellow mustard seeds 3/4 cup / 180 ml cider vinegar 3/4 cup / 180 ml white wine vinegar 1/3 cup / 1.75 oz / 50g natural cane sugar Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible. When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar. Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so. Makes one large jar. Prep time: 120 min - Cook time: 5 min Here is a link that might be useful: Quick pickled zucchini...See MoreI don't have a child, I have another dog!!
Comments (34)I'm howling !!! Surprised that I haven't got the neighbors dogs to barking with me... First, because my Welsh Terrier is now eating kibble with a mix in of 'Benefil' which looks like a meat/veggie stew.. and I could imagine anyone eating it..It looks darn good!! Also, we got a new basketball coach & there was the obligatory interview on tv -- he's facing the camera and talking while holding his 2 yr old -- who - of course - partway thru the interview sticks her finger up her nose... You KNOW that MOM is over to the side waving madly at Dad to either put her down or at least get the fingers down!!!...See MoreMichael H 6b NY
8 years ago
ingrid_vc so. CA zone 9
8 years ago
AquaEyes 7a NJ
8 years ago
nikthegreek
8 years agolast modified: 8 years ago
Spectrograph (NC 7b)
8 years agoHaha, I love the roses too much. Waiting between flushes is enough waiting for me. Being in NC, we have a TON of seasonal flowering. The march of spring starts with the pear trees, then cherry trees, then redbuds, dogwoods, wisteria. The whole state flowers. Bulbs go up, periwinkle sparkles, forsythia comes out. After that, azalea season is amazing. Brambles and blackberries everywhere are arches of white flowers. Then my hill of grass and meadow flowers breaks out:
Later it will be black eyed susans and coneflowers and abelias. I don't mind that my roses will offer blooms from April to November.
Anne Zone 7a Northern CA
8 years ago
modestgoddess z6 OH
8 years ago
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Anne Zone 7a Northern CA