The price is too much, especially when The National Clonal Germplasm Repository at Corvallis, Oregon, sends out plants for free. I put in an order on line there last year for two Rose de Cote d'Or raspberry plants, after David Karp raved about their taste in his article. Two tiny, rooted cuttings arrived a few weeks ago, after around a year's wait, and are leafing out nicely in their one gallon pot. There might not be enough chill here to fruit them, but it's fun trying. Several French websites report that it's one of the most aromatic raspberries in existence. Here is a link that might be useful: NCGR-Corvallis - Rubus Germplasm

I live about 60 miles southwest of New Orleans. Nothing we have planted is over three years in the ground. The best for me, so far has been my citrus. This year will not be good because of a late frost at bud time. Valencia, blood orange, tangerine, Ruby Red grapefruit and Louisiana Sweet produced heavily. The Owari and Brown Select Satsumas have not grown enough to produce well. Meyer and Lisbon lemons are doing well (planted next to the south side of the house). I spray when I see white flies. There has been a bit of leaf minor damage, but that will be less of a problem as the trees grow. I planted an American and a Fuyu persimon. The American is growing slowly, the Fuyu has died three times in the same spot. The next Fuyu I buy will go in another spot. No bugs were noticed, they just dried up (after looking lush and beautiful) and died. No spraying on them. The muscadines are growing beautifully and quickly. I may have a monster to tame with pruning. The Cowart is loaded with fruit I hope to get some before the animals get them all. The other varieties are Carlos (for wine), Summit, and Fry. One vine makes all the muscadine I can use, if the animals would leave them alone. I had 2 Fry and 2 Cowart at my last house. The only problems so far, with no spraying, is a few aphids. The peaches are a different story. The 2 Florida King, which ripened first, gave us enough fruit to eat and preserve. The other 3, LaPeche and La Festival, ripened later and were beset by bugs and squirrels. It also started raining every day, so I couldn't effectively spray. We lost all those peaches, except a couple we picked still too green to enjoy. Peaches look like they will be a lot of work, but we love them. We planted 3 apple trees (Anna, Dorsett Golden, and Ein Sheimer). Two died (I think because of root damage from hurricanes Katrina and Rita. One bent the trees to the ground from the North, the other bent the trees to the ground from the South.) and of course I didn't mark which was which. I was going to mark them later and then after the tags fell off, I was going to identify them from the fruit. I think I may try to replace them. I had 2 fruit on the remaining tree, but something wanted them more than me and was willing to eat them green. Not much bug problems yet, but then no fruit. The pears are growing well and I have some fruit on the Keiffer. The Pineapple and Orient are growing well, but no fruit yet. They are young trees. Had one banch with fireblight, which I removed. It has not returned, yet. Figs normally do well down here, but I'm having trouble getting them established. Most froze back to the ground or had major limb damage from the last frost we had. All the trees were sprouted and some had breba crops. Now we have a few fruit on the LSU Gold and the Ventura, but as they ripen the birds get them. My neighbor has 2 well established trees, but I looked at them yesterday and all the ripe ones were split from the rain. I don't think he is even picking any. I tried growing pawpaw, the seedling died and the grafted Mango variety died to the root. The root is coming back and is doing okay as I am now shading it. I thought planting them between my shed and my neighbors shed would be shade enough, but they got direct, middle of the day sun and were fried. I plan to try another grafted pawpaw in the future. I have a wild mulberry. It grows very fast and produces a ton of fruit. This year we had tent catepillars (after the fruit was gone). I sprayed the tree once for a scale infestation. I need to trim some branches, but overall a no care tree. I have 2 jujubes (Li and Lang). No pests, no problems. We have fruit this year for the first time. I sure hope I like them. I have never tasted them before. The biggest problem has been root suckers. I mow most of them and cut by hand the ones close to the trunk. I planted some wild cherry trees, but a rabbit ate the bark of and killed them. I will try again. I planted some banana trees a couple of months ago. So far, so good. I planted two Cherry of the Rio Grand and a Strawberry Guava. The goats ate them to the ground, but one of each is coming back. They are very small. I have two English walnuts. I thought they would never break dormancy, but finally did and started growing like gangbusters. Then something (Junebugs?) ate all the leaves off. I sprayed, but it has been raining every day so I don't know if I did any good. They are sprouting again. I have two pecan trees (Sumner and Elliot). They are finally starting to grow. I hope to try a few in about 5 or 6 more years. I have 3 loquats. They produced one year and then I pruned drastically to correct a shape issue. Just a few this year, but should be great next year. No bug problems, except a few leaves were chewed on the edges. I guess the bugs needed something after the walnut leaves were gone. I have (had) 5 plum trees (Methley, Santa Rosa, and Bruce). Several died and yes, I didn't mark the varieties. They seem to have problems with mosses and lichen growing on the trunk and need to be sprayed a couple of times a year. I've used copper and lime/sulphur. Both seem to work. No fruit to speak of yet. The couple we had were small. They may be getting too much shade from an oak tree. I have one seedless concord. It is very slow growing (at least compared to the muscadine) and has not produced any fruit yet.

What a deal, May! I got a deal on some recently, but not near as good a price as that! Here's what I did with mine. These are delicious and much easier than I expected them to be. I didn't make the compote, instead I melted some blackberry preserves and added a handful of fresh berries. Blackberry Buttermilk Panna Cottas with Blackberry Compote For panna cottas 3/4 lb blackberries (about 3 cups) 1 1/4 cups well-shaken buttermilk 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes) 1/4 cup water 1 1/2 cups heavy cream 2/3 cup sugar 2 tablespoons blackberry syrup, store-bought or homemade (see cooks' note, below) For compote 1/2 cup water 1/2 cup crème de cassis 2 tablespoons sugar 1 1/2 tablespoons fresh lemon juice 1/2 lb blackberries (about 2 cups) Special equipment: 6 (6-oz) molds (preferably nonreactive) Make panna cottas: Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours. Linda

Sabayon With Blackberries 6 to 8 servings 1 pound (2 pints) ripe blackberries 6 egg yolks 1 cup sweet Marsala wine or port, sherry, or Madeira 1/3 cup sugar, plus more to taste Whisk to blend the yolks, Marsala, and sugar in a stainless\-steel bowl. Rest the bowl in a saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce  the sabayon should never get so hot that you can't stick your very clean finger in it  and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool. To cool, set the bowl over a larger bowl of ice cubes. Spoon a portion of berries  1/2 cup or more  into each goblet or glass, and top with 1/3 to 1/2 cup of sabayon. Or put the sauce in the glass first, then the berries. Adapted from Julia and Jacques Cooking at Home Berry Liqueur ~~~~~~~~~~~~~ See the link below for a thread on making berry liqueurs. Blackberries make a very good one and its practically no work at all. Jim Here is a link that might be useful: [Berry Liqueur](http://forums.gardenweb.com/forums/load/harvest/msg0823473028955.html?15)