As mentioned roses are great companion plants for grapes of all kinds. My daughter uses them in her vineyard. We make a rose wine that is heavenly and also a rose-ginger soda. One can also make a rose syrup to sweeten foods up or add some elegance to a dish. I use rose allot in our beauty product business from lotions, to creams, to soaps, rose is great for the skin. It not only heals (in my opinion and historically) but rejuvenates older skin.
We have had some success with certain roses here in the Rockies but newer plants appear to be more sensitive to climate change.
We do use a climber rose as a natural barrier, it does keep goats out t=but that said they do like to nibble rose leaves. .
During blossom season I would expand your culinary experimentation and try adding rose petals to various dishes.
I went to this library about 15 years ago. I do not recall any food forest type vegetation at the time.
This happened allot in S. CA. My great-grandfather, grandfather, and family, had a similar food forest in Garden Grove with species from around the world. They were all botanists. My great-aunt even brought in 'pocket monkeys' from S. America who swung in the trees for years until a deep frost hit one year.
I have pictures and lots of stories. Unfortunately, when my grandfathers eldest brother retired he sold the property to a man from Japan. You would think that would be a good thing, but the man was odd, he bull-dozed all of it, and put in crushed white rock. It makes me so sick. When my family sold it to him they also subdivided the property and the well paperwork says they found redwood trees at 300 feet.
I revisited the place about 10 years ago and the man was still living there and so was the crushed white rock
I can't recall which one but BBC had a series on farming in the 1600-1700's and they would use living hedges/fences and waddle them with flexible trees such as alder, but it can be anything really. It was fascinating.
As for our farm this year, we will be specializing in short season foods from Siberia, former USSR, and Italy. Last year we began our project with excellent success and so we are taking it to the next level this year. The crops go across the food species, some of each, many rare seeds.
I make my own from our organic goat milk. One does have to pressure can it. The only note I would say is that if your milk has a high butterfat content you might want to skim off the fat because it separates during processing. You can leave it too. I just use the thick cream at the top for coffee, etc... Yes, we use it and it is just wonderful and the best part is that I know what is in it.