WOW, Robert, what a thrill. I'll bet they're there ten times for every time we actually happen on them. My Black and Blue will be blooming in a few days I hope. Major Wheeler is a winner-- blooms all summer into fall, and a couple of major flushes of bloom where it's nearly a wall of red. I love it. BTW, 'Ava' blooms the first year, a little later maybe and a little sparser, but bloom they do. My old guys are showing about 1/4 pink right now. Debra, you've worked hard, too, building that beautiful garden for them. You'll catch them coming around, too, and soon, I hope. Don't forget to let us know when you see them. I'm catching them at odd moments, just as Robert did. Just happen to see the honeysuckle bobbing with no wind, just happen to be on the phone. They're not buzzing around all day yet like they did last year in July and August. But they will be. And you're right, it's a thrill to see them, and a pleasure to have someone to share it with. :)

Aminopyralids...DESTROY ALL PLANT LIFE ESPECIALLY BROADLEAFS like Beans Peas broccoli family etc etc http://www.the-gardeners-calendar.co.uk/news/story.asp?nid=1448 i had trouble in washington state with the CERTIFIED ORGANIC COMPOST i was using...seems most commercial composters use municipal as well as public sources for their compost ingredients. all it takes is a few contaminated yard clippings that have been sprayed with ROUNDUP!!!!!!!!!!!!!! yep ROUNDUP that poison pushed by Costco even...thousands of gardens wiped out!-it takes up to 4 years for it to COOK out of your soil even after that you might experience problems-MAKE YOUR OWN COMPOST and boycott MONSANTO! ALL THEIR PRODUCTS! for they are poisoning the world. there are tests you can do -home control plots etc etc-but you need to start with pure virgin soil...good luck p.s. i am Michigan Now and they are having the same problems as WA state had 10 years ago...they are finally waking up though as people pass around this information.Namaste T

O.T. to Melaska, We're an equal opportunity cheese consumer here--I even seek out and buy Limburger, which is still made in Wisconsin but DH draws the line here. There are a number of very affordable gorganzolas and blues made in Wisc. and Minnesota. Also lots and lots of cheddars in Wisconsin. Wisconsin marketers produce a cheese-beer road trip map that is my guide. I love it. Have hit about a third of the dairies. I can get aged cheddars at Burnett Co Farmer Coop for no more than $7/pound, which has spoiled me. They've worked up some specialties also which we're really enjoying. They do a mail order business. Moozarilla is their yogurt cheese that is very white and gets a lot of comments. Alpha Morning Sun and the Wood River series are nicely done. I'm not sure their parmesan would be up to your standard, but maybe. They've won awards for provolone for a long time and for string cheese. "The Splendid Table" on NPR turned me on to Roth Kase's gruyere from Monroe, WI. Best quality gruyere made in USA. Prairie Breeze, made in Iowa, is also showing up in specialty stores here. A real hit at wine tastings. We send boxes of cheese and wild rice to family in Fairbanks in Priority Mail boxes. No California cheese need apply, despite all their marketing. Here is a link that might be useful: Burnett Dairy Cooperative in Alpha, Wisconsin near Grantsburg

Does anyone have personal experience with both Somerset and Petite Jewel grapes? I have both planted but my “Petite Jewel” seedless grapes which I bought from Whiffletree turned out to be small purple grapes with 50% mass made up by seeds. Obviously mislabeled. Petite Jewel is supposed to be a bit less hardy than Somerset. I want to know if it is worth it to try with another “Petite Jewel” or if I should just plant another amazing Somerset vine. My Somerset grapes were amazing. Here in zone 4 I started harvesting August 8th and finished with the last bunch from the vine today September 4. Early they are a paler red with a slightly spicy flavour with definite strawberry flavours. Early brix of 20-21. Later they turn darker red and become more aromatic. Sugar increased to a peak brix of 23. Acidity decreased and strawberry flavour was more prominent. My wife and I probably had a slight preference for the earlier taste but they were still winners later. They are a non-slipskin grape with a slightly crunchy texture. As of Sept 4 some grapes in the last hanging bunch were starting to shrivel. An absoluty wonderful grape and one that every cold weather gardener should have in their yard. I took samples to work and there were 100% unanimous amazement at the flavour and texture. Several people asked how they could buy vines for their backyard. Early - August 8 Later - August 25