palms - goodies or baddies?
Amelie
21 years ago
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wollemia_TC
21 years agoJari
21 years agoRelated Discussions
Some Rare Palms in California
Comments (6)The C tuerchheimii would probably be happier in northern California than in So Cal as it does NOT like heat (nor cold, though... sort of a narrow happiness range). That is indeed a Nannorhops in that third photo... So Cal's only really truly branching palm. Hyphaene do not branch in so Cal for some reason. Every once in a while a freak Dypsis branches, but Nannorhops reliably branch (once they get this old- probably about 30 years old is that plant)....See MoreJust recieved a box of goodies!
Comments (2)Hey Jim, Here are a couple of pictures. They seem to have taken the moving/shipping/transplanting process pretty well..So far. I ran out of larger pots, so i had to place some of the smaller ones in the small containers. All of the triangle palms had a really large root mass. These are the Dypsis Leptocheilos (teddy bear palm). And no, they don't look like teddy bears. lol. They're called like that because they have a fuzzy brown crownshaft when they are mature, hence the name Teddy bear. There are seven palms in each three gallon container. And these are four of the five volunteer phoenix canariensis i potted up. They sprouted in my succulent garden. And a volunteer washingtonia species. I've only potted up three of the more than 12 that i've found. And I just wanted to share this one too. I bought this nice pachypodium yesterday at home depot for $2. And next to it is another pachypodium which is much smaller. I'm not sure what species the smaller one is though....See MoreNeedle palm protection in zone 6
Comments (27)I got your email and sent you one. Okay, now I can see that you tried a Quercus Virginiana and it died in a bad winter. If I were you, I would try a Quercus Fusiformis. If possible a Quartz mountain Q. Fusiformis. But you may be fine with a Q. Fusiformis (regular Fusi) in Ark, especially if you kept a Virginiana alive for several years. I am shocked that as far south as you are that a Virginiana died on you. I will dare to mention the :Late drop" Live oak from Mossy oak natives. I had one live for me through winter 2012-2013 ( I THINK so) my memory is crap, but, anyhoo, it was a milder winter here that never went below 0F. We got to 12F, and higher. I just gave away 2 of them already that came up from the roots in my zone 6 yard. If you go onto "Mossy oak natives nursery" and look at the "late drop" Live oak. They are available for purchase, but, you have to spend $20-$25 bucks minimum. It is your choice to look them up, just mentioning I got them there and they do NOT say they are any hardier than regular Q. Virginiana, but, I tried seedlings of reg Q. Virginiana from coastal Virginia, where the Q. Virginiana grows fine, and in a not so harsh winter, even after protection, they croaked. Another thing Db, I have a Q. Fusi from Arizona, that has died back to the ground for the last 4-5 years, it has stayed at about 3 feet tall for those 4-5 years, because it keeps coming up from the ground EVERY FRICKIN YEAR. If you want I will dig it up, and send to you in the spring. It is never going to be a tree here in my yard. I have another Q. Fusi from Joe in Mo, (not the Quartz mountain Live oak) if it dies back to the ground again(reg Fusi) I just may ask if he minds if I send it to someone who can give it a chance to be a majestic tree, you know, zone 7 and up person. The Quartz mountain Live oak is the only Live oak in my yard that I want to keep, the others have top died/killed. The Quartz mountain Live oak is my last try at growing a Live oak in Pa zone 6. I do have the "Compton's oaks" hybrids of Quercus VirginianaX Quercus Lyrata. I've mentioned them a bazillion times already. Well, Danny I will send out the 2 Needle palms, if that is what they really are, Dec 28 or 29. Let me know about if you have room for the Q. Fusiformis I got from Arizona 4-5 years ago....See MorePassover baked goodies
Comments (8)PASSOVER BROWNIES 8 oz. semisweet or bittersweet bar chocolate, chopped 1/2 C canola oil 1 C sugar 1/4 t salt 3 large eggs 3/4 C matzo cake meal Melt chocolate and oil together in medium saucepan over very low heat, stirring constantly. Remove from heat and let cool to room temp. By hand, use wooden spoon to stir sugar and salt into chocolate mixture until combined. Beat eggs until foamy, then add to chocolate mixture and stir until totally incorporated. Add cake meal and gently stir 2-3 minutes. Batter will be thick. Let rest for 5 minutes, to soften up cake meal. Line 8" baking pan with foil, grease foil. Stir batter briefly, then spread into prepared pan and smooth top. Bake at 350 for 30 minutes, do not overbake. Cool on wire rack in pan. Passover-friendly Chocolate Mousse Cake (JM Hirsch NYT 3-29-06) Serves 10 Nonstick cooking spray (I used a little margarine) 1 T ground almonds, plus more for the pan 10 ½ oz. dark chocolate (I used semi-sweet) 1 ¼ sticks unsalted butter (I used margarine) 1 ½ c sugar pinch of salt 5 large eggs confectioners sugar (optional, even when it isnt Pesach!) Preheat oven to 350. Lightly spray or grease an 8- or 9-inch spring form pan, then dust it with ground almonds, shaking off any excess. [Dont worry if some of the almond "dust" gets on the top of the cake it looks really good that way.] In a double boiler set over barely simmering water, melt the chocolate, butter, sugar, and salt, stirring frequently. Remove from heat. In a medium bowl, beat the eggs and 1 T ground almonds. Fold the egg mixture into the chocolate and stir until thickened, several minutes (I put it on a lowish speed on the mixer and left it there 10 minutes). Pour the batter into the pan and smooth the top. Bake 45 minutes, or until the top is set and begins to crack. Remove the side of the pan and let the cake cool completely. Dust with confectioners sugar if desired. MATZOH BAKLAVA 6 sheets matzoh For syrup 2 cups sugar 3 tablespoons fresh lemon juice 1 tablespoon honey 1/2 teaspoon rose water For assembly 1 cup walnuts, chopped 1 cup shelled raw unsalted natural pistachios, chopped 1 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 cup (1 stick) unsalted margarine or butter, melted Briefly pass each sheet of matzoh under cold running water until wet on all sides. Layer sheets between damp paper towels and let stand until somewhat pliable but not soggy or falling apart, about 2 hours. While matzoh is softening, make syrup In small saucepan over moderately high heat, stir together 1 cup water and sugar. Bring to boil, then lower heat to moderate and cook, uncovered, until syrupy and thick, about 15 to 20 minutes. Stir in lemon juice, honey, and rose water and simmer 1 minute. Remove from heat and let cool, then chill until ready to use. Assemble dessert Preheat oven to 350°F. In large bowl, stir together walnuts, pistachios, brown sugar, cinnamon, and cardamom. Separate out 1/6 of nut mixture and reserve for topping cooked baklava. Transfer 1 sheet matzoh to counter. Press rolling pin once over sheet from one end to other to flatten. Rotate 90 degrees and repeat. Transfer to 8-inch-square pan and brush with melted margarine. Sprinkle with 1/5 of unreserved nut mixture. Roll out second sheet of matzoh and transfer to pan. Brush with margarine and sprinkle with nut mixture. Repeat with remaining matzoh sheets and remaining nut mixture, ending with matzoh sheet brushed with margarine on top. Bake until golden, about 25 minutes. Transfer to rack and immediately pour chilled syrup over. Sprinkle with reserved nut mixture. Let cool, then cover and let stand at least 8 hours and up to 3 days. (Do not chill.) Cut into small squares or diamonds and serve. Makes 8 to 10 servings. Epicurious March 2007 Chef Einat Admony (Adapted by Nancy Davidson) Restaurant Taim Double Citrus Sponge Cake This moist perfect for passover cake is subtly flavored with lemon and orange peel. The cake is especially light and fluffy because egg whites and yolks are beaten separately, then folded together. 1 cup unsalted matzoh meal 1/4 teaspoon salt 2 tablespoons plus 1 cup sugar 9 large eggs, separated 2 teaspoons freshly grated lemon peel 1 teaspoon freshly grated orange peel 1 tablespoon confectioner's sugar (optional) Preheat oven to 375 degrees F. In food processor or blender, grind matzoh meal with salt and 2 tablespoons sugar until very fine (consistency will resemble flour). In large bowl,, with mixer at high speed, beat egg yolks with 1/3 cup sugar until thick and lemon colored and mixture forms ribbons when beaters are lifted, about 5 minutes, occasionally scraping bowl. Beat in lemon and orange peels. Fold in matzoh meal mixture until well blended. Set yolk mixture aside (mixture will stiffen upon standing). Wash and dry beaters. In another large bowl, with clean beaters and with mixer at high speed, beat egg whites until foamy. Gradually sprinkle in remaining 2/3 cup of sugar, 2 tablespoons at a time, until sugar has dissolved and whites stand in stiff peaks when beaters are lifted. Do not overbeat. With rubber spatula, stire about 1/4 of beaten whites into yolk mixture to loosen. Fold in remaining whites, 1/3 at a time, just until blended. spoon batter into ungreased 10 inch tube pan with removable bottom. With metal spatula, cut though batter to break large air bubbles. Bake until top springs back when lightly touched with fingers, 40 minutes. Invert cake in pan on metal funnel or bottle; cool completely in pan. Run thin knife around cake to loosen from side and center tube of pan; lift tube to separate cake from Pan side. Invert cake onto cake plate, slide knife under cake to separate from bottom of pan. Remove cake from pan and if you like, sprinkle with confectioners sugar. Passover Banana Almond Torte (recipezaar) 12 servings 1¾ hours 40 min prep 7 large eggs, separated, at room temperature 1-1/3 cups sugar 3 tablespoons fresh lemon juice 1 teaspoon fresh grated orange rind 4 very ripe bananas, mashed (about 1 1/3 cups) 1 cup matzo cake meal 1 cup coarsely grated blanched almonds 1 pinch salt 1. Set oven rack at middle of oven; preheat oven to 325 degrees F. 2. In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick. 3. Beat in lemon juice and rind. Add remaining ingredients (EXCEPT egg whites). Beat until combined well. 4. In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks. 5. Stir 1 cup of the beaten egg whites into the banana mixture. Fold in remaining egg whites gently but thoroughly. 6. Pour into an ungreased 9 inch tube pan (3 ½ inches deep) with a removable bottom. Bake about 55 to 60 minutes or until cake tester comes out clean. 7. Invert pan onto a bottle neck, let torte cool upside down. 8. Run a knife around edge of pan; remove side of pan. Run a knife under bottom of torte to release it. 9. Transfer carefully with two spatulas to a serving plate. Matzo Crêpes Ingredients: 2 1/2 cups whole milk 1 1/3 cups matzo meal 4 large eggs 1/4 cup vegetable oil plus additional for brushing skillet Blend milk, matzo meal, eggs, oil, and salt in a blender until smooth. Let batter stand 30 minutes. Stir batter before using. Lightly brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook crêpe until top is set and edge and bottom are golden, about 1 minute. Remove skillet from heat and loosen edge of crêpe with a flexible heatproof spatula. Quickly invert skillet over a plate to release crêpe. Make 11 more crêpes in same manner, brushing skillet lightly with oil for each and stacking crêpes on plate as cooked....See MoreRosie_WA
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