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Post by zephyrbird6a on Nov 25, 2008 18:52:44 GMT -5
I was invited here by a good friend, and I see many folks I already know! To those folks who know me, I promise to be good! To those of you who don't know me, I promise to be good! ;D Organic grower for 15 years, heirlooms, cut back on veggie growing last two years, but raving about old garden roses now. I do rose consulting for peeps who want to plant roses, am building a collection garden of OGR from 13th century upwards, including some really exciting roses from modern breeders. I have four parrots. Yes, it's true. You don't own them, they own you. Excited to be here, hope to make many new friends!!
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Post by lavandulagirl on Nov 25, 2008 18:58:36 GMT -5
Yay! You came over! It's a good group here... not a lot of the goofy disagreements that happen at (cough) other sites. Oh, we tussle on occasion, but it's a family squabble kind of thing. ;D
Glad you're here... now dive in and talk gardening! There's an ornamental area where a lot of us talk flowers. I'm sure Alan would be happy for you to post a tutorial for roses, if you're so inclined.
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Post by zephyrbird6a on Nov 25, 2008 19:08:12 GMT -5
Hey baby!!! Whoot! I just read a thread about "the other place" and broke a sweat thinking uh oh, I bet my name is in there as a nutjob!! ROTFL!
I'm working on a tutorial right now for a friend who disseminates info on the web. I'll be sure to send it to you for review. It's called: "I buy, I try, they die, WHY???" about the 5 biggest mistakes in growing roses.
I'm also working on articles regarding old garden roses (OGR) and researching history of certain kinds, such as gallicas. Eh! I get obsessed!
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Post by canadamike on Nov 25, 2008 19:08:42 GMT -5
Welcome to the bunch!! And there are many ways to eat roses!!! So, you're still in veggies after all!
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Post by lavandulagirl on Nov 25, 2008 19:20:46 GMT -5
Eh... mostly the idig dust up is old news here, although every once in awhile one of us will bitch about life over there again, and dredge up real and imagined hurts.
I may pick your brain this spring re: some of the older roses, especially Apothecary's Rose (Rose gallica var. officinalis).
(And Alan or Michel are the go-to guys for posting the tutorial, BTW... Canadamike is on here ALL the time!) Much Love, Michel!
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Post by cff on Nov 25, 2008 19:24:08 GMT -5
Glad to see another new face - welcome - welcome welcome zephyrbird6a
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Post by zephyrbird6a on Nov 25, 2008 19:37:10 GMT -5
You're so right, canadamike. I started with rugosas because I was interested in rosehips for nutritional value, and it exploded from there. I am trying to put together a big collection of rugosas for both viewing purposes and for hip production. For the north, it is the most carefree rose to grow. They don't like being sprayed, and need very little care or nutrition.
Yak! There I go, spouting off!
Lavandula, I have Apothecary's Rose on order for arrival next spring. Rosa Mundi, Apothecary and blush hip will all go in the same section as three of the oldest surviving roses. I find the gallicas and rugosas fascinating! I got hold of Ralph Moore's striped rugosa and his Topaz Jewel this year, so I am a happy camper.
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Post by Alan on Nov 25, 2008 19:59:37 GMT -5
Glad to have you here buddy and hope you enjoy it! A rose tutorial would be great and much appreciated and surely used!
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Post by canadamike on Nov 25, 2008 20:29:11 GMT -5
Zephyr, it would be great to give rose recipes too....
Baklavas with rose water mixed in the honey....mmmmm!!
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Post by grungy on Nov 25, 2008 21:16:22 GMT -5
Just popping in to give you a warm welcome to our zany family, from one rose "lover" to another. Cheers, Val / grungy
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Post by tuttamatta on Nov 25, 2008 21:47:03 GMT -5
Welcome Zephyr, you'll enjoy this group, we are all a bit nutty, after all look at my name......it means "all crazy" in Italian! I really enjoy this bunch of gardeners. And, Mike, why don't you post your rose recipes? Paola
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Post by canadamike on Nov 25, 2008 21:57:04 GMT -5
I am asking for them tutta, I am not offering them. But I think the lebanese are the best bakers of sweets in the world ( I don't think I could post that at Tomodori without starting a revolution! ) and they use rose water and honey. Other flavored waters too, like orange petal. There is what I consider a world class lebanese baker in Ottawa, going there for me is like entering a shrine, it is an almost religious experience, albeit on a decadent scale! And the taste of these sweet things perfumed with rose water is simply divine
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Post by cff on Nov 25, 2008 22:21:43 GMT -5
I've seen Baklava here a few times during the holidays but man it's expensive - $5.00 for a slice as big as my thumb. Guess I'll have to stay with sweet tater pie Zephyr, it would be great to give rose recipes too.... Baklavas with rose water mixed in the honey....mmmmm!!
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Post by bluelacedredhead on Nov 25, 2008 23:21:06 GMT -5
My SIL and her Mother make little Lady Fingers of Baklava instead of a sheet cake. They are Divine!! Small enough to eat in two bites and just dripping with syrup. It's a good thing I don't live close to them or I'd have 'sugar' problems, I'm sure.
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Post by zephyrbird6a on Nov 25, 2008 23:52:23 GMT -5
Oh yes, there's a Lebanese bakery in Detroit (I can't remember which area) and for Christmas every year for the past 10 years we get one of those great big boxes with all different kinds of treats. It's what we have instead of cookies. ooooooooo that rosewater soaked pastry ahhhhhhhh!!!!! I can actually smell it right now! LOL
And everyone, thanks so much for the welcome! There are some great looking areas of interest here, I look forward to hours of reading. I've already been in the fishing and hunting area, simply because although I love to fish, you can always learn news things!!!
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