From another similar post that I responded too: You can eat the stems! If you like artichokes, you will like them. Here's the directions I wrote for another post awhile back: You need to collect the stems in spring while the plants still resemble rhubarb plants. And like rhubarb, you want the stems only, no leaves. Once they go into flower stalk mode, it is to late. After cleaning well, you want to cut the stems up sort of like chopping celery for soup, but a bit bigger. Put them all in a large pot of water and bring to a boil. Then simmer for 15-20 minutes, then drain. The draining out of the water is to get rid of the sometimes strong flavor. Put back in the pot and add new hot water and bring to a boil again and then simmer for at least 15 more minutes. You need to check every once in awhile after that to see when tender. Once tender, drain. Put the burdock in a large mixing bowl. You will need to add beaten eggs to them until well coated. How many eggs of course depends on how much burdock you cooked so to give an exact amount I can't say, but it should be a gooey mess. Then you need to add bread crumbs and grated parmesan or romano cheese. Using already seasoned bread crumbs is easier. When I used the seasoned I still add a bit more garlic powder, oregano, and black pepper. Again how much I can't say but you want to make a really nice gooey mess. You don't want it to get to dry, but you don't want it too wet either. Lol, I hope I'm making sense. Well, the amounts don't need to be exact. It will come out good! Then you fry the mixture in batches over med high heat. Use a good pan or flat griddle that doesn't stick and a little bit of oil. When you put the mixture into the pan, you need to flatten it out a bit so it is like a thick pancake. You want to fry until one side is golden brown, then flip and cook until that side is golden brown also. If something doesn't make sense, let me know, Remy

Thanks all for the suggestions. UC Berkeley is having its fall sale this weekend so I will check them out. Failing that, it's mail order. That Earthworks website is fantastic by the way, has lots of other fuchsias I'd like to order, and all so cheap! Don't know why I never stumbled upon it before. As for Pedrick's Corner, I had looked at their website in the past, and although they list paniculata, it isn't "add to cart"-able. I'll call them if all else fails. Do you guys think it's okay to plant paniculata now? I recently read on some website about growing fuchsias in San Francisco that they will die during the winter unless they are well established with woody growth. I just planted some 'Ruddy Rodney" and "Del Campo" 2 weeks ago and now I'm concerned for their well-being as well. Chad, I rarely go down that far, but thanks for the clipping offer! John

Something isn't working correcting in the Gallery - my photo is being continously rejected for "no link name" - which I certainly did give it. Oh well - here's a link. Anyone know what this is? Here is a link that might be useful:

yeah, that's what i thought, too. but over on the tomato forum, they id'd it as leaf-footed stink bug nymph. check out the color plates: http://ftsg.ifas.ufl.edu/LFBIBC.HTM i sprayed some pyrethrin and smushed the ones i could find. at this point in the game, the tomatoes are pretty unhealthy. if this does the trick, great. i'll count my blessings to have had fresh tomatoes from march to july. if not, hello fried green tomatoes and southern peas!