#Banksia 'Honey Pots'

[malleedesign]

New Post has been published on http://malleedesign.com.au/but-whats-the-difference-banksia-spinulosa-dwarfs/

But what's the difference? Banksia spinulosa Dwarfs

There are so many different cultivars now of Banksia spinulosa that it is difficult to know which to choose… although they all look similar independently when you see them next to each other whilst they are flowering they really do have different attributes.

Banksia ‘Coastal Cushions’

First up is Banksia spinulosa ‘Coastal Cushions’ this produces shorter golden flowers in Autumn and is one of the lowest growing of the Dwarf Banksias. It is almost a ground cover which spreads up to 1 metre wide whilst only growing half a metres tall. It has soft narrow, short leaves which look a little ferny from a distance.

Banksia ‘Honey Pots’

Next is Banksia spinulosa ‘Honey Pots’ this small shrub has a dense mounding habit made up of large coarse leaves which have a notable white/silver underside.

Banksia ‘Honey Pots’

This Dwarf Banksia lives up to its name with plenty of golden flower spikes from Autumn into Winter and is a real bird magnet. It can get quite tall up to 2 m high by the same wide and is very fast growing for a Banksia. ‘Honey Pots’ makes an excellent screening or hedging plant.

Banksia ‘Stumpy Gold’

This one is dear to my heart, for some reason I really like its lumpy habit 😉 It flowers a little behind the others which means you have flowers well into Winter.

Banksia ‘Stumpy Gold’

Banksia ‘Stumpy Gold’ has bright green leaves with the white underside and the flower spikes are tall and skinny and a lighter yellow. I generally find this Dwarf Banksia slow growing but worth the wait for its spreading , horizontal habit. It reaches around 1 metre high x 1.5 metres wide.

Banksia ‘Cherry Candles’

Banksia ‘Cherry Candles’ is probably the most luscious looking of the spinulosa Dwarfs. The fine lime green leaves sit on vertical stems, somewhat hiding the flower spikes.

Banksia ‘Cherry Candles’

Banksia ‘Cherry Candles’ retains a very compact small shrub shape of roughly 1 m x 1m. It prunes very nicely and general looks quite ‘neat’ 🤩

Banksia ‘Birthday Candles’

And this is the one that started the fad, Banksia ‘Birthday Candles’! a lovely very slow growing low shrub it definitely gets wider than it does high at 1.5metres wide x 0.7m high.

Banksia ‘Birthday Candles’

‘Birthday Candles’ has a long flowering period and is very hardy. All these Dwarf Banksia respond well to an extra deep water every now and then and look much nicer if pruned after flowering. They also like to receive some Iron occasionally to keep their leaves a deep green. I hope I have shed a little more light on the 5 cultivars above of course there are more Dwarf Banksias than I have listed above but you should find these are readily available.

[livingcorner]

Tom’s tips for attracting native birds to your backyard – ABC Everyday

The highlight of my work-from-home day is watching the rainbow lorikeets, honeyeaters and occasional kookaburra in my backyard.

It’s calming watching them nibble away on our plants and take a dip in our bird bath (although more often they bomb dive our pool).

You're reading: Tom’s tips for attracting native birds to your backyard – ABC Everyday

And attracting native wildlife to your backyard or balcony benefits them too. 

I spoke to bird fan and ecologist Tom Hunt from Adelaide for his top tips for bringing all the birds to your yard — no matter where you live.

Why attract native birds?

Where you live and whether it’s an urban or regional area will dictate what native birds you can attract.

But Tom says most of us have the potential to see birds like rainbow lorikeets, magpies, honeyeaters and finches.

“Depending on the city you are in, and the amount of bushland around, you have the opportunity to attract a really wide range and variety of bird species. Especially if there is some habitat nearby like a park or green spaces.

“But that’s not to say if you live in the most urbanised concrete jungle you still don’t have an opportunity. Even if you have a balcony you can create a habitat in pots.”

It’s always exciting to spot a kookaburra in your backyard.(

Pexels: Valeriia Miller

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Tom says creating a safe haven for native birds at your home can help them survive.

“When we clear habitat there are species that disappear. Attracting birds to your garden is an opportunity to try and redress some of that imbalance we’ve created.”

Birds can also increase the health of your garden — as well as your mental health.

Read more: Organic Garden Soil: Use Organic Compost +more | Gardeners.com

“Nature has proven to improve people’s wellbeing,” Tom says.

Five ways to attract native birds

Plants

Choosing the right native plants for your garden is one of the best things you can do to attract birds, says Tom.

You want to include a variety to suit different bird types. For example, dense shrubs to provide cover for smaller birds, nectar plants like grevillea (spider flower) for nectar feeding birds like honeyeaters, and eucalyptus (gum trees) for rainbow lorikeets.

“Make sure you include dense plants and have different structure in the garden; that way the more aggressive species won’t out-compete the smaller birds,” Tom says.

Native grass will also help attract insects for birds who like to forage.

If you’re working with a balcony, Tom recommends potted natives that produce nectar.

“Some that might do well are a compact form of candle banksia, kangaroo paws or a hardy grevillea species.”

Water

All birds need to drink, especially those like finches and pigeons which have a dry diet, says Tom.

“But in hot weather all species need water, and providing a clean source of water like in a bird bath or trough is a great way to help the birds out.”

Make sure it is off the ground so birds feel safe, and have cover nearby so they can make a quick getaway if a predator does appear.

Tom says to add sticks in your water source to make drinking easier for the birds, and allows lizards and bees to crawl out so they won’t drown.

You’ll need to clean the water each day to prevent the growth of algae and bacteria.

Nectar mixes and sugar water will attract honey eaters and rainbow lorikeets.(

Pixabay

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Nest boxes

If you have large trees, consider adding a nesting box where birds, possums and reptiles can live.

“We are the only continent other than Antarctica that doesn’t have woodpeckers and they create hollows just by drilling into tree trunks,” Tom says.

���Our hollows form over long periods of time, [like in] very old gum trees through fungus rotting them out. Yet we have so many species that need hollows — parrots and cockatoos [for example].”

You can buy pre-made boxes or kits from gardening stores, or look up designs online and build your own.

Food

Many of us like to feed wild birds, yet it is discouraged by many bird groups.

Tom and some other bird experts say it’s OK as long as it’s done the right way.

“We know from research, regardless of what you tell people, they are going to do it. People like to see birds up close — and that’s a good thing. It’s engaging people in nature,” Tom says.

Read more: How to make compost

Seed will attract birds including finches, pigeons and doves. But Tom says there is also the risk of attracting non-natives like house sparrows — the little brown birds you see in food courts.

Nectar mixes and sugar water will attract honey eaters and lorikeets.

Other birds like currawongs, magpies and kookaburras prefer high-protein food.

Many people put our raw mince which can be dangerous because it can spread bacteria.

Tom says to instead purchase meal worms or native insectivore mixes, which have the perfect mix of macro and micronutrients, fibre and protein.

Fruit will attract wild birds like rosellas, lorikeets and king parrots.

It’s a good idea to not put out feed every day, and mix up the times you do it.

“That will prevent huge flocks of predators like magpies coming in,” Tom says.

He also says you need to keep the feeding area clean and hygienic to avoid spreading bacteria that can be fatal to wildlife.

Be mindful of pets

Attracting native birds to your garden means you have a responsibility to keep them safe.

“It’s on the pet owner to ensure their pets don’t harm our wildlife,” Tom says.

Pets like dogs and cats can kill birds and other wildlife.

Tom suggests keeping cats indoors or building an outdoor cat run.

With dogs, you may choose to supervise or limit their time in your backyard to give birds a chance to visit.

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Posted 23 Jan 202123 Jan 2021Sat 23 Jan 2021 at 9:00pm, updated 22 Jan 202122 Jan 2021Fri 22 Jan 2021 at 3:43am

Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/toms-tips-for-attracting-native-birds-to-your-backyard-abc-everyday/

[artloversaustralia]

Indigenous plants are a natural part of all Aboriginal people.

They tell us how Country is feeling and what it needs to continue to thrive. They are our source of nutrients and our protection.

Whether it be seed pods as spoons, gum nuts as earrings or crushed seed to make damper.

Nothing is wasted and there is such an intricate view of another life form, process and system by studying Australian Natives.

Kate Constantine Banksia Honey Pot Acrylic on canvas Size: 75w x 90h cms

Available at: https://artloversaustralia.com.au/product/banksia-honey-pot/

[floralswholesale]

Using Australian Native Dry Flowers in Your Floral Arrangement

Almost all Australian native dry flowers are beautiful, but there are some that are really special. These include Acacia Pycnantha, Anigozanthus flavidus, and Banksia.

Acacia Pycnantha

Known as the golden wattle, Acacia pycnantha is a native of Victoria. It grows up to eight metres tall and produces large puffy golden-yellow flower blossoms in late winter. The flowers are pollinated by honeyeaters and thornbills.

The Golden Wattle is a member of the legume family, the Acacia genus. The leaves are palm-like, with dark green foliage.

The bark of the Golden Wattle has been cultivated for tannins, and is also used for honey production in humid regions. The flowers are bright yellow and are packed into globular clusters.

The flower heads are arranged in showy sprays of six to twenty heads. The golden wattle is most commonly found near Sydney in central New South Wales, but is also found farther inland near Kalgoorlie.

When the wattle is young, the tree produces yellow flower balls. It is an Australian native shrub that flowers from June to October.

It is often naturalised along roadsides and in woodlands. It grows from three to eight metres tall. It has smooth, dark brown bark. It also grows in fynbos shrublands.

Anigozanthus flavidus

Known as the evergreen kangaroo paw, Anigozanthos flavidus is a native Australian plant. This clumping plant can grow up to 1 metre wide and has strap-like leaves. It grows in sandy and drained soils. It also does well in clay soils. It grows well in pots and borders and makes a lovely cut flower.

Anigozanthos flavidus can be grown from seed. It can also be started from cuttings. It is a hardy native plant that grows well in many climatic zones. In the right conditions, germination can occur in just 21 days. It can grow to about two metres tall.

Anigozanthos flavidus has a wide range of colouration and can be very attractive. The flowers have a tubular shape and are generally yellow-green in colour. The flowers have thick red or green hairs on them that can be a problem if they come into contact with skin or eyes.

The flowers have a distinctive kangaroo paw look and are often used as cut flowers. The flowering season runs from November to February. The flowers are produced in clusters on stems that are a little shorter than the leaves.

Actinotus helianthi

Known as the Flannel Flower, the Actinotus helianthi is an Australian native dry flower that grows in southern New South Wales and Queensland. The flower is usually found growing in sandy soils or coastal heaths.

This plant is a popular choice for cut flower arrangements. The small creamy-white flowers are surrounded by velvety bracts. The flowers last for several weeks in a vase. They are also popular for garden settings and courtyards.

This plant is hardy and can tolerate a variety of conditions. However, it is not suitable for colder areas. It thrives in a variety of soil conditions, including sandy and rocky soils. Actinotus helianthi is also tolerant of mild frost once it has been established.

Actinotus helianthi is a small shrub that can reach a height of 0.5 to 1.5 meters. It can also be grown as a potted plant. Actinotus helianthi can be planted in sunny, exposed sites. The leaves are deeply lobed and crinkled, and the foliage reduces moisture loss in dry conditions.

Banksia

Using Australian native dry flowers in your floral arrangement is a fun and functional way to pay tribute to our country's unique flora. Australian native flowers are also a nice way to add texture and colour to your floral creation. They are easy to maintain and will last for months to come.

The best way to keep your dried flowers fresh is to use a glycerin solution. This is a simple process of mixing glycerin with water to create a solution. Place the flowers in the solution and leave them for up to three weeks. If you notice tiny beads on the leaves, take them out and re-pot them.

For the most part, drying your Australian native flowers will not harm them. In fact, some natives can stand the heat. For example, the everlasting strawflower is a great choice. The flower produces non-stop blooms in summer and tolerates most soil types.

The best place to dry your Australian native flower is in a dark, dry area of your home. You can also hang them in the bathroom or your bedroom.

[bethestaryouareradio]

May flowers…without the showers

By Cynthia Brian

"My garden is my most beautiful work of art" – Claude Monet

We’ve all heard the adage, “April showers bring May flowers!” We have the flowers this year, but April precipitation did not materialize. 2021 is lining up to be the third driest year in the history of California. And that means that we must be more diligent than ever to prepare our properties for a season of increased wildfires.

I have been weeding my property with every spare minute since February. It is essential to pull out weeds by the roots, else they return promptly. This is round three and the resulting garden is looking beautiful. I’ve been experimenting with mixing flowers of iridescent pinks with buttery yellows and pumpkin orange accented by sky blue and bold purple. The palette has taken on an Impressionistic essence of which Monet would be proud.

April and May have always been my favorite months because of the plethora of blooms, birds, and fragrances. The perfume of the jasmine permeates the morning air, the lilac scents the afternoon sunshine, while the wisteria and mock orange infuse the evening with glorious aromas. My two thornless Lady Banksia rose bushes with their profusion of creamy double-petaled flowers have commandeered thirty linear feet of a fence as well as twined to the tops of a plum and chestnut tree. The flowering cherry tree showcases puffy blossoms resembling pink snowballs. The mock orange tree’s white blooms are candy for the bees. The cerise flowers of the Western redbud tree offer a gorgeous contrast to the unfurling green leaves of the honey locust trees. Under a canopy of pines and surrounded by white calla lilies and lacy hemlock, a New Zealand hawthorn brightens the verdant scene with clouds of blush blooms. Bearded irises in a variety of colors are delicate and fragrant. Azaleas and camellias thrive in the shadow of the redwoods. Freesias, tulips, daffodils, calendulas, anemones continue their carnival of blooms. Despite the lack of rain, the spring display is splendor in the grass.

In many parts of the country, people wait until after Mother’s Day to start planting their vegetables but because of the warmth of this season, I advise that you get started soon. Getting children involved with planting vegetables and herbs will encourage them to eat what they plant. After researchers spent time with children in Central Texas who had gardens and gardening classes at their schools, they discovered that the nutrition of both parents and children improved. Also, those who participated began enjoying more vegetables.

If you are planning a vegetable patch, buy pint or quart size containers of your favorite vegetables. Don’t attempt to plant everything you see at the nursery. Only plant what you and your family love. For example, for my spring veggie garden, I’ve planted nine varieties of tomatoes as I’m a tomato snob. I only eat tomatoes in season and prefer only tomatoes that I, a friend, or a family member grows. Also planted are eggplant, zucchini, cucumbers, and peppers. Already growing are a plethora of herbs including basil, oregano, fennel, sage, thyme, dill, cilantro as well as leafy greens of arugula, sorrel, lettuce, and sugar snap peas, artichokes, onions, chives, strawberries, and broccoli.

Make sure that you rotate your crops from year to year so as not to deplete the soil. Most summer vegetables require a minimum of six hours of sunlight. Read and follow the instructions that come with your plant.

Another beautiful, long-flowering, and excellent fresh-cut for arrangements is the dahlia. Although they are supposed to be deer-resistant, the deer that graze around my property seem to find them delicious. I don’t advise dahlias to be planted in areas where you have marauders. Dahlias produce large, colorful blooms and are a welcome addition to any garden. Here’s how to get them started in your landscape:

1. Choose a well-drained area with plenty of sunlight.

2. Plant the tubers after the danger of frost have passed.

3. Dig a hole about a foot deep and amend with compost or potting soil.

4. Place the tuber flat and cover with the amended soil.

5. Make a patch of dahlias spaced 12-36” apart for maximum impact.

6. Water immediately.

7. After sprouting, pinch off the side buds to allow the central blowers to be larger.

8. Deadhead as flowers fade to maintain blooming.

Because of the arid times in which we are living, make sure to cut all tall wild grasses, trim limbs up from the ground six to ten feet to prevent fire laddering, and clear a safety zone around your home. Clean out gutters, remove debris, be cautious when barbecuing and careful around the fire pit. Keep gardens irrigated, watering early in the morning or early in the evening. Be diligent and responsible to help prevent a fire from igniting. Pray for rain yet be prepared for drought.

Mother’s Day is approaching and a welcome gift for mom can always be found in the garden. Consider a bubbling fountain, birdhouse, or colorful annuals to plant. Make a simple arrangement using flowers from the garden accompanied by a garden book that will be treasured always. Whatever you do, let your Mom know how much she means to you whether it is through a virtual visit or an in-person brunch, picnic, or walk. Moms love the little remembrances and deserve accolades, at least once a year!

Spring is the time to savor the beauty surrounding you. If you’ve ever been to Giverny in France, you will know that Monet was not exaggerating about his garden being his most beautiful work of art. He was inspired by nature and you can be too. Be an artist and create your masterpiece in your garden.

Happy Gardening. Happy Growing. Happy Mother’s Day!

Photos and more: https://www.lamorindaweekly.com/archive/issue1505/Digging-Deep-with-Goddess-Gardener-Cynthia-Brian-May-flowers-without-the-showers.html

Press Pass: https://blog.voiceamerica.com/2021/04/27/no-showers-for-may-flowers/

Cynthia Brian, The Goddess Gardener, is available for hire to help you prepare for your spring garden. Raised in the vineyards of Napa County, Cynthia is a New York Times best-selling author, actor, radio personality, speaker, media and writing coach as well as the Founder and Executive Director of Be the Star You Are!® 501 c3. Tune into Cynthia’s StarStyle® Radio Broadcast at www.StarStyleRadio.com.

Buy copies of her best-selling books, including, Chicken Soup for the Gardener’s Soul, Growing with the Goddess Gardener, and Be the Star You Are! Millennials to Boomers at www.cynthiabrian.com/online-store. Receive a FREE inspirational music DVD.

Hire Cynthia for writing projects, garden consults, and inspirational lectures.

Cynthia@GoddessGardener.com

www.GoddessGardener.com

[kansascityhappenings]

Traditional Halloween foods and preparing for a cold holiday

KANSAS CITY, Mo. — Fall took a sudden cold turn this last week. On Halloween, temperatures could drop to what we usually see in winter — plus, the ground might be too wet for walking, especially for kids in costumes. There is even a chance for snow.

Not everyone likes the idea of a White Halloween, but there are some alternatives that can help keep the holiday fun for you and your family and friends.

This weekend is an excellent time to prepare in advance, buy some groceries, and to create a backup plan in case you decide to ditch the parties and keep the kids indoors.

One alternative: focus on making a memorable Halloween meal and think ahead about some kid friendly Halloween movies and shows. Some candy at home with a couple of friends over in costumes might be more manageable this year than a hike through the neighborhoods in freezing to almost freezing temperatures. Contact other parents you know and see if you can come up with an indoors plan together.

A snowy Halloween will likely be memorable for your kids, help them see it as positive

Most people on Halloween focus on getting candy, but there are also a lot of hearty foods associated with the day. The spooky holiday originates from a mixture of European influences, including pagan festivals and Christian observances. Foods that were available for these events hundreds of years ago are commonly used at fall and Halloween gatherings today including: turnips, apples, gourds, nuts, corn, squash, potatoes, beef, pork, lamb, poultry, wines, and ale.

Halloween gets a lot of its identity from an older Irish holiday called Samhain, which has a long list of savory and sweet foods associated with it. Western Christianity’s influence on Halloween led to churches and communities abstaining from meats around that time of year as a way to reflect on departed loved ones.

At the bottom of this post, there are a couple of recipes and a plan for a Halloween dinner if you need to make an alternative indoors plan this year. These foods could also be used for another cold day this week or in the near future. This post would be far too long to add a recipe for each item below, and this isn’t a cookbook. The foods on this list could also teach you more about Halloween and its history.

Side dishes

Boxty

The Irish love potatoes in just about every form. Boxty is another take on potato pancakes. It consists of finely grated potatoes or mashed potatoes mixed with flour, baking soda, buttermilk, and sometimes eggs. The mixture is fried on a pan for a few minutes, then flipped to the other side — just like a more traditional pancake. The most noticeable difference between boxty and other fried potato dishes is its smooth, fine-grained consistency. It can also be served as a type of dumpling. This is generally easy to make and great for kids.

Champ

Several Samhain foods feature potatoes, including champ. It is made by combining mashed potatoes and chopped scallions with butter, milk, salt, and pepper. It is simple and inexpensive to make. In Samhain lore, a bowl of champ along with a spoon was set at the foot of a hawthorn bush. People believed the shrub was the entrance to a fairy home — and fairies played a big role in Irish folklore. Leaving behind a bowl of champ was a way for people to honor and remember the dead, and for others, a way to give an offering to fairies.

An Irish Halloween tradition is to serve colcannon with a ring and thimble hidden in it. The dish champ is similar, but made with buttermilk. Colcannon is generally made from potatoes, butter, milk, and kale. Image taken from Wikipedia.

Colcannon

Similar to champ, colcannon is another traditional Irish dish made of mashed potatoes, but with kale or cabbage. It’s a mashed potato dish with butter and milk, with chopped up cabbage and herbs. It can contain other ingredients such as scallions, leeks, Laverbread (a type of seaweed), onions, and chives. This dish is popular at Samhain gatherings. There are several variations out there of it. Brady’s Public House in Kansas City serves colcannon.

Finnish mashed turnip casserole

This is a traditional Christmas dish in Finland — sorry, it’s not Halloween themed, but it’s one of the better turnip dishes out there. The root vegetable is popular in European dishes around autumn. The casserole is also called “Lanttulaatikko.” It’s not easy to pronounce for English speakers.

The casserole is usually served as a side to ham, fish, or other meats. It’s made of boiled and mashed rutabagas and enriched with a mixture of bread crumbs, eggs, cream, treacle, butter, and seasoned with salt, cinnamon, or nutmeg.

Irish stew

Warm and filling, Irish stew is a popular dish typically made with lamb, potatoes, carrots, onions, parsley, and beer. Many food historians believe that goat was originally the meat of choice for this classic stew; it eventually was supplanted by beef and mutton. Recipes vary widely as this meal dates back to medieval times. Recipes today generally include Guinness or an Irish stout, but there are ways to cook a pot of this without using alcohol.

Stewing is an ancient method of cooking meats throughout the world. Cauldrons came to Ireland around the 7th century AD and became the dominant cooking tool at that time. This type of stew goes great with bread.  Conroy’s Public House has a version of the stew. Browne’s Irish Market has an Irish potato soup on its menu along with several other traditional Irish foods.

Potato pancakes come in a variety of forms. Different cultures around the world have their take on the treat. Image taken from Wikipedia.

Potato pancakes

Also called boxties, draniki, deruny, latkes, or raggmunk are shallow-fried pancakes of grated potato, matza meal, or flour. It is made with a bonding ingredient — like applesauce or eggs — and flavored with garlic or onions. The dish is sometimes made from mashed potatoes to make pancake shaped croquettes. These pancakes can also be made from sweet potatoes.

Several European, Middle Eastern, and Asian countries have some kind of potato pancake recipe.

Pumpkin and squash soups

Pumpkin dominates Halloween food season, especially in the United States. In Europe, turnips are more abundant and have a tie to Halloween that dates back hundreds — if not thousands — of years. When the holiday moved overseas, pumpkins were used in place of turnips as the gourd was more common in the U.S.

There are a variety of soups that fit the fall season from pumpkin and roasted butternut squash soups, apple based soups, chilies, and vegetable broths. These are often easy to make and great to eat on a cold day.

Squash soups often include acorns. Roasting squash before putting it in a soup can help concentrate the gourd’s flavor. Squash soup can be prepared with chunks or pieces of squash. Onion, cream, sage, thyme, cinnamon, old bay, and marjoram all make for great spices with pumpkin or squash dishes. You can find pumpkin and squash like soups at Panera Bread locations, Rye Plaza, and Brown & Loe.

Sowans

Also called virpa, sowans are a Scottish porridge dish made from oats after milling. The oat husks are soaked in water and fermented for a few days. The liquor is strained and allowed to stand for a day. This allows starchy matter to settle. The liquid part can be poured out or used as a drink. The leftover sowans are salted and boiled with water until thickened, then served with butter or dipped into milk. Recipes for sowans might be complicated if you’re not familiar with these processes.

Meats & mains

Beef and Guinness pie

Beef in dark, silky gravy composed of fat and reduced stout, along with vegetables, and in a covered pastry. It’s a dish that works well to warm people up and fits for any day in fall. This food is a challenge to make and takes a lot of time – it’s for the expert cook or baker in the family to attempt. One recipe online listed it takes more than 4 hours to make and needs 2 hours of refrigeration.

Meat pies

Samhain is big on the meat pies. Historians date the pies back to the Neolithic Period around 9500 BC. It’s simply a pie with a meat filling and other savory ingredients. Meat pies are great for fall dinners and can be assembled in hundreds of different ways.

Meat pies in Kansas City are found at a variety of places including Banksia and PotPie. Ashleigh’s Bake Shop in Westport serves meat quiches.

Other meat mains

If pies don’t really satisfy your meat cravings, other main courses that might work include: roasted lamb, meatloaf, chicken fricassee, apple cider glazed chicken, garlic rosemary pork chops, honey garlic glazed salmon, and chicken Florentine.

Vegetable main courses

Try casseroles or pastas with apples, turnips, pumpkin, onions, or squash. Also, try harvest bowls with a mix of your favorite fall vegetarian ingredients.

Cakes & breads

Apple bread

For the baker in the family, there are plenty of great bread recipes online appropriate for autumn. Apple bread pairs well with foods for both Halloween and Thanksgiving. An added bonus: bread can easily be made from ingredients from your pantry without having to buy too many items from the store.  Apple bread usually consists of flour, cinnamon, white and brown sugar, vanilla, vegetable oil, eggs, baking powder, and, of course, some apples. Throw in some chocolate chips, nuts, or bacon if it fits your palette. Make sure to give yourself plenty of time if you want to make bread for a specific day.

Barmbrack is a quick bread with sultanas or raisins. For a traditional Irish Halloween gathering, a baker may add objects into the dough to play a game.

Barmbrack

Cake has long been a part of Halloween celebrations. Barmbrack is a quick bread with sultanas and raisins. The dough is sweet, but not as rich as a regular cake. It is sometimes called Bairín Breac.

The cake is often used as part of a fortune-telling game or for entertainment. Traditionally, a baker would place in the dough a pea, a stick, a piece of cloth, a small coin, and a ring. Each item meant something for the person who discovered it in their slice. These items can easily pose as a choking hazard. If you ever place objects in food like this, you should warn those about to eat it… so they can look for items thoroughly before biting into something unpleasant.

The symbolism behind the traditional objects in barmbrack often had to do with marriage. The pea meant the person would not marry that year. A stick: the person would have an unhappy marriage or continuous quarrels with their spouse. A cloth signaled bad luck. The coin meant good fortune. The ring meant someone would wed within the year.

Other articles added to the cake include a medallion, usually of the Virgin Mary, to symbolize going into the priesthood or into nunhood.

Barmbrack is often sold in flattened rounds, served toasted with butter along with a cup of tea.

Garlic and herb Irish soda bread & buttered rolls

Rolls with lots of herbs and spices are a mainstay of Samhain. Throw in some whipped butter or a specialty butter and most dinner guests will be happy. Rolls and soda bread go great with stews, soups, and mashed potatoes. Browne’s Irish Marketplace has soda bread and other traditional Irish foods.

Fairy spice cakes

A delicate treat popular for Samhain will appeal to children. Fairy cakes are actually smaller versions of cupcakes. They’re widely popular in the United Kingdom, and come with far less icing than here in the United States. Our friends across the pond find our sugar addiction somewhat cloying.

Fairy cakes are traditionally made with a lighter sponge cake as opposed to the thicker butter cakes used in cupcakes. Muffin tins were not widely available back in the 1700s, so people used ramekins or individual pottery cups to make the tiny spice cakes. In Irish lore, the cakes would be small enough to serve to fairies. Children will like the size of these – but it’ll be far too easy to eat too many of them. Pack in a variety of spices to give it a punch.

Making smaller cakes in tins might also be fun for older children or teens who like to bake.

Pumpkin cider bread

For those who love both apple cider and pumpkin spiced lattes, you can marry the two flavors in a bread that will have the full taste of fall. You can use pumpkin puree (which is usually squash) or carve a pumpkin and use the pumpkin guts to make the bread… or use the guts for soups, pastas, cakes, and pies. Pumpkins are pretty versatile and soak up spices. The gourd goes well with a variety of meats, sauces, and pastries.

Red beet chocolate cake

The color of this cake is perfect for Halloween; it should come out a brownish-red hue. It might look a little like a red velvet cake. This is an earthy sweet cake – and despite the concerns around beets and whether you like them – the mix should be moist and with a slight kick to it. This cake does well with a variety of spices — the best recipes include cinnamon.

Soul Cakes are usually filled with allspice, nutmeg, cinnamon, ginger, or other sweet spices. They usually contain currants. Before baking, the cakes are topped with the mark of a cross to signify the food is meant for alms. Soul cakes are traditionally set out with glasses of wine as an offering for the dead — this was an early Christian tradition. The cakes are customary around Halloween, All Saints’ Day, and All Souls’ Day. Image taken from Wikipedia.

Soul cakes

A soul cake is a small round cake usually made for Halloween, All Saints’ Day, and All Souls’ Day to remember the dearly departed — this is part of a Western Christian tradition popular in the United Kingdom. The cakes were given out to children who went from door to door during  the days of Allhallowtide. The children would sing and say prayers often in exchange for gifts. The practice in England dates back to the medieval period, but it lost prominence in the 1930s as trick-or-treating became mainstream. Soul-mass loaves usually have currants in the center and include oats.

Treats

Bonfire toffee is a customary bitter treat in the United Kingdom for Halloween and Guy Fawkes Night.

Bonfire toffee

Also called the treacle toffee, Plot toffee, or Tom Trot. It is a hard, brittle toffee associated with Halloween and Guy Fawkes Night in the United Kingdom. The toffee is bitter and tastes of molasses. In Scotland, the treat is called claggum, and less sweet versions are called clack. In Wales, it is known as loshin du. The toffee tastes similar to butterscotch.

People first started using molasses in the United Kingdom in the 1660s to make gingerbread. At first, people thought bonfire toffee had medicinal value — this led to an inflation of the price. Toffee was widely popular by the 1800s. Bonfire toffee is popular in the northern part of the United Kingdom, where sweets darker in color are preferred.

Candy apples

Known as toffee apples outside of North America — these are whole apples covered in hard toffee or sugar candy coating. A stick is placed in the middle to act as a handle. These are commonly sold during Halloween, at fall festivals, and for Guy Fawkes events. Toffee apples are made by coating an apple with a layer of sugar that has been heated to hard crack stage. Humidity can prevent the sugar from hardening, so it is better to make this treat in fall and not in summer.

Caramel corn

Caramel corn is a confection made of popcorn. This is also a popular item during Christmas. A caramelized candy syrup is used in the process. Making this item is time consuming and requires skill to make without burning the sugar. You can find a bag of caramel corn at Topsy’s, Velvet Crème Popcorn Co., Popculture Gourmet Popcorn, and Walmart.

Cranachan is traditional Scottish treat with raspberries.

Cranachan

For raspberry fans, this is a traditional Scottish harvest dessert. It includes whipped cream, raspberries, oats, honey, and whiskey. These ingredients are all popular in Scotland. Cranachan is served all year round. Alternate versions of the recipe include oranges, trifle, spiced rum, and shortbread. Chocolate cranachan can be made with chopped toasted hazelnuts, light muscovado sugar, and chocolate.

Sweet potato cream cheese pie

A cheesecake-like pie made with fresh or canned pureed sweet potatoes, cream cheese, and brown sugar. Top it off with cinnamon and nutmeg. Fall foods are all about the spices and the herbs, but don’t go too crazy – too much paprika or cloves distracts from other flavors. Recipes for this item should be easy to follow and can be made in a decent amount of time, an hour or less.

Suggested Halloween menu

Irish beef stew

The hearty stew is easy to make and great for a cold night. Cooking it in a slow-cooker during the day means it will be ready for you by the time you get home.

Ingredients:

2 tablespoons olive oil

3 tablespoons all-purpose flour

2 pounds beef chuck, cut into 1 ½ inch cubes

1 pound of carrots, peeled and cut into 1-inch chucks

6 large potatoes, peeled and cut into large chucks

1 white onion, cut into large chunks

2 cloves garlic, minced (yes, you can use more)

2 cups of beef broth

A six-ounce can of tomato paste

A 12 fluid ounce can or bottle of Irish stout beer (Guinness). If you cannot consume alcohol, substitute the Guinness with 2 cups water + 1 tbsp Worcestershire sauce + 2 beef bouillon cubes crumbled. This will make it a classic beef stew.

1 tablespoon cold water

1 tablespoon cornstarch

Instructions:

Heat the oil in a large skillet over medium heat. Toss beef cubes into flour to coat them, then fry the mix in the hot oil until browned.

Place the carrots, potatoes, onion chunks, and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.

Cover and cook on high for 6 hours or on low for 8 hours.

During the last hour before serving, dissolve the cornstarch in cold water and then stir it into the broth. Simmer on the high setting for a few minutes to thicken.

Champ potatoes

The Irish love potatoes and there are numerous potato recipes online. Champ is an easy to follow potato recipe that’s made from scratch.

Ingredients:

22 ounces / 675 grams of potatoes (floury Idahos or russets are recommended. Peeled and quartered)

1 cup green onions

2 ounces of salted butter

2 to 3 ounces of milk

Sea salt (to taste)

Black pepper (to taste)

Instructions:

Simmer the potatoes in lightly salted water until cooked (when pierced with the tip of a sharp knife, the potato should be soft in the middle). This will take about 20 minutes depending on the size of the potatoes.

Finely chop the white part of the green onions and roughly chop the green part. Set aside.

Drain the potatoes in a colander. Place both butter and milk into a pan and heat gently until melted.

Add the potatoes to the pan and mash until smooth and creamy. Be careful not to over-mash the potatoes. You’ll end up with an unpleasant texture.

Add the finely chopped white part of the onion and mix well.

Season well with the salt and pepper to taste. Serve with the green part of the onion sprinkled on top.

Pumpkin cider bread

Ingredients:

22 ounces / 675 grams of potatoes (floury Idahos or russets are recommended. Peeled and quartered)

1 cup green onions

2 ounces of salted butter

2 to 3 ounces of milk

Sea salt (to taste)

Black pepper (to taste)

Instructions:

Simmer the potatoes in lightly salted water until cooked (when pierced with the tip of a sharp knife, the potato should be soft in the middle). This will take about 20 minutes depending on the size of the potatoes.

Finely chop the white part of the green onions and roughly chop the green part. Set aside.

Drain the potatoes in a colander. Place both butter and milk into a pan and heat gently until melted.

Add the potatoes to the pan and mash until smooth and creamy. Be careful not to over-mash the potatoes. You’ll end up with an unpleasant texture.

Add the finely chopped white part of the onion and mix well.

Season well with the salt and pepper to taste. Serve with the green part of the onion sprinkled on top.

Pumpkin cider bread

Ingredients:

2 cups of pureed pumpkin

1 tablespoon of cinnamon

2 tablespoons regular sugar

1 tablespoon nutmeg

2 cups of all-purpose flour

2 tablespoons dry yeast dissolved in a half cup of warm water

1 tablespoon salt

2 tablespoons vegetable oil

1/3 to 1/2 cup molasses

2 cups of apple cider

Instructions:

Combine cinnamon, sugar, and nutmeg with the pureed pumpkin.

Combine salt and 2 cups of flour. Add the cider, yeast mix, and all other ingredients. Add more flour if necessary.

Pour the dough into a lightly greased bowl, cover it, and let it rise for about 45 minutes in a warm place. Wait until it’s doubled in size.

Pre-heat oven to 400 degrees.

Punch down the dough and turn it out onto a floured surface. Roll the dough into a long strip and then roll it up jellyroll style to fit into a bread pan. Place in a greased pan and let it rise until double again.

Bake in the oven for 50-60 minutes until brown. A fork should come out of it clean.

from FOX 4 Kansas City WDAF-TV | News, Weather, Sports https://fox4kc.com/2019/10/26/traditional-halloween-foods-and-preparing-for-a-cold-holiday/

from Kansas City Happenings https://kansascityhappenings.wordpress.com/2019/10/27/traditional-halloween-foods-and-preparing-for-a-cold-holiday/

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New Post has been published on http://malleedesign.com.au/portfolio-west-wollongong-revisit/

Portfolio: West Wollongong Revisit

The images in this blog post were taken of a local garden I designed a few years ago which has been filling out beautifully. The requested privacy is beginning to really take shape, the front garden has been reclaimed as a relaxing outdoor space which can be utilised more often by critters and humans alike.

You can view original the garden here http://malleedesign.com.au/portfolio-garden-design-west-wollongong/

In the image above you can see the raised Corten Steel garden bed has been almost completely covered by the spill over plants, creating a soft natural look.

The screening plants along the front and side fences have also begun to cover and frame the views of the neighbouring park.

The Stoneset curved steps look as clean and non-slip as the day they were laid and the Crushed decomposed granite is slowly disappearing as intended amongst the ground covers and grasses.

My favourite screening plants in this garden are the Eremophila nivea Grafted ‘Gubburra Bells’, Banksia ‘Sentinel’, Grevillea ‘Ivory Whip’ Grafted and Casuarina ‘Green Wave’, they have a mixture of foliage texture and colour which just compliments each species.

All of these screening shrubs do like a regular prune to keep them dense and bushy and avoid having getting die back in the humid months.

In the image above in the centre you can see Leptospermum ‘Foreshore’, this was positioned on the side of the decking stairs to create a sense of the stairs floating in the garden.

I also think it is a lovely little feature shrub, and would prune very nicely into a sphere if so desired…

The sandstone boulder low retaining walls are also being consumed by the plants located on the upper and lower levels, making the layers of the garden indistinguishable.

A low border of Grevillea ‘Pink Midget’ was installed in front of the front fence to enhance the native cottage garden theme. This position is very shady and I’m sure those little Grevilleas are regularly wee’d on by passing dogs and they still look happy 😃

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New Post has been published on http://malleedesign.com.au/potfolio-ashfield-revisit/

Potfolio: Ashfield Revisit

I was very excited to be asked back to one of my favourite clients garden to do a design for the rear of her property, it also meant I was able to have a proper nosey at the establishment of the front garden. This garden is a very good example of the 3 to 4 year timeframe it takes for a garden to begin to look established, it was built at the end of 2015 and so is nearly 4 years old you can see the original images here http://malleedesign.com.au/portfolio-garden-design-ashfield/

The Eucalyptus ‘Tuckertime Honeypots’ have reached the height required to provide the intended screening to the front windows.

And the newly planted Callistemon ‘Little John’ are beginning to catch up to the original’s  in shape and size.

The grasses have filled out even further, the Poa ‘Kingsdale’ and the Lomandra ‘Little Lime’ were the first natives to start taking advantage of the space but now the Meeboldina ‘Velvet Rush’ is the shining star with its ever present bright rusty seed heads.

  It was a windy day on the hillside garden and it reminded me how exposed this west facing spot can be. However everything remains luscious and green looking especially the Xanthorrhoea johnsonii which are the striking feature in the garden.

This garden still brings the owner so much joy and pleasure I am looking forward to hopefully creating something just as special in the back.

Wish me luck!

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New Post has been published on http://malleedesign.com.au/portfolio-garden-design-lilyfield/

Portfolio: Garden Design Lilyfield

This is the tiny front garden of a small cottage in Lilyfield that was planted out about about 2 years ago, during that time it has flourished! Providing well needed privacy from the street and adding a lovely sense of arrival as you step off the pavement.

The feature screening tree is a grafted Dwarf form of Eucalyptus citriodora, chosen for its dense weeping habit, strongly scented leaves and beautiful clean white trunk.

It provides scent in the evening and when it rains and also when brushed past, this specimen is narrow and will eventually grow up to be viewed from the upstairs window.

A low mixed hedge of Acacia ‘Honeybun’ and Banksia ‘Honey Pots’ fill the garden beds on either side of the entrance path, adding texture and contrast.

They are also spilling over onto the front porch and peeking through the fence, which I love. We also planted out the small nature strip garden under the existing Callistemon with Themeda ‘True Blue’, Anigozanthos ‘Landscape Lime’ and Themeda ‘Mingo’.

This planting was repeated in the small driveway mixed with some Chrysocephalum apiculatum, which can be walked or parked on if need be.

An Acacia cognata was planted in a difficult south facing side area, to screen the neighbours wall, it has thrived in this heavily shaded position. Plectranthus argentatus was planted as a border along the house to add contrast and cover the unsightly piers.

Given the tiny spaces in this garden I am overjoyed with the way the selected plants have created a uniquely Australian feel to the entrance. I hope the owners are enjoying spending time on their front porch a whole lot more!

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New Post has been published on http://malleedesign.com.au/portfolio-garden-design-ashfield-2/

Portfolio: Garden Design Ashfield

Dear Kath, the garden is beautiful and makes me very happy

These are the words that I love to hear and is how this client describes her garden, and I can’t ask for anything more from a garden. This garden was built in December 2015 please see this link for details and this is my first visit to see how it has settled in.

The client knew exactly what she wanted and is relishing watching it unfold before her eyes right in front of her house.

  The grass trees have flourished in this full sun position, and seem to have grown a great deal for such a notoriously slow plant. The  Banksia ‘Coastal Cushions’ which can also be a slow grower are beginning to form their intended green mounds.

This custom made sandstone Birdbath was a later edition to the garden and has served the birdlife well through the hot dry summer that has just broken.

The 1.8 metre tall Xanthorrhoea lovingly named ‘Etienne’ is still the main feature of the garden although he does not remain the tallest. This grass tree is positioned to be viewed from inside  as you walk down the hall way to the front door, it is also at eye height when you are in the entranceway patio. The grass tree is looking a little small due to being burnt back after flowering last year.

There are three Eucalyptus ‘Tuckertime Honey Pots’ also positioned to give privacy to the windows, these have filled out nicely and their decorative bark is just beginning to develop.

The client is also beginning to “own” the garden by incorporating found objects from a relatives farm and other treasures rescued from recent explorings. I love the colour of the Poa ‘Kingsdale’ with this rusty tow chain.

The owner says there is plenty of discussion and comment from passers by and neighbours about her front garden, it is a bit of a talking point. When the grass tree was in flower and also when the 3 x Anigozanthos ‘Orange Cross’ stole the show everybody noticed. I have been informed that lots of ‘blokes’ like the garden and it has somewhat of a masculine edge………we decided there is nothing wrong with putting this bold native garden in that particular box even though I don’t believe gender really has anything to do with it

  I love this garden for it softness…..the weeping blues and greens of the Lomandra and Poa, the fascinating black shapes of the grass trees and the naturally sculptural forms of the sandstone boulders. The whole garden comes together effortlessly, and for me it is a reflection of the personality of the owner as it was her vision after all…..