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By Bob Lipinski

“Some are kissing mothers and some are scolding mothers, but it is love just the same, and most mothers kiss and scold together.” — Pearl S. Buck

When we think of Mother’s Day, images of multicolored flowers, greeting cards with heartfelt words and perhaps breakfast in bed come to mind. Platters of cheese, dried fruit and chilled glasses of wine usually are not thought of in the same breath.

Oh by the way, it wasn’t until May 9, 1914, that President Woodrow Wilson issued a proclamation declaring the first national Mother’s Day.

Now, my idea of a Mother’s Day celebration starts several days before, shopping for the many delicacies mom will certainly love. On the shopping list should be balsamic vinegar, dried apricots and cherries (or cranberries), unsalted walnuts, green and black seedless grapes, strawberries dipped in chocolate and wines … rosé and Champagne. We also need a bouquet of multicolored flowers or perhaps several different colored rose bushes for later planting to keep Mother’s Day all summer long.

There is an old saying, “You eat and drink with your eyes” and that’s precisely where we are headed.

Regarding cheese, purchase a wedge of an orange-colored New York State cheddar, a wedge of your favorite blue cheese, a wedge of brie (bree) from France and a hunk of Parmigiano-Reggiano from Italy.

Regarding rosé and sparkling wines, here are my recommendations:

2014 Jaboulet Parallèle “45,” Rhône Valley, France. Blend of Grenache, Cinsaut and Syrah grapes; perfumed aroma of a fruit salad, wild berries and candy apples. Light-bodied with a zesty aftertaste.

2014 Hecht & Bannier; Côtes de Provence, France. Blend of Grenache, Cinsaut and Syrah grapes. Fruity bouquet of cherries, pomegranate and herbs. Clean, crisp tasting and well balanced, with hints of watermelon. Lovely finish and aftertaste.

Pol Roger Brut Rosé 2006, Champagne, France. Blend of pinot noir and chardonnay. Salmon colored with a bouquet bursting of raspberries, pomegranate and oranges. Full in the mouth with citrus, wild cherry and spices. The wine is dry, yet a fruity flavor persists to the end.

N.V. Chandon “Brut”; Napa, California. An abundance of tiny bubbles as well as an aroma and flavor of ripe wheat, toasted bread and a lemon-fresh aftertaste makes this a very enjoyable wine.

Now, let’s assemble the delicacies: On a large, flat satin-white platter, carefully plate the cheese so the various colors and shapes stand out but do not touch. Around the cheeses, arrange some green and black grapes, walnuts and dried apricots or cherries. Carefully, place two chocolate-dipped strawberries in front of each piece of cheese. Ever so lightly, drizzle about 1/4 teaspoon of balsamic vinegar over the Parmigiano-Reggiano cheese. Before we invite mom to partake, be sure there are napkins, perhaps some espresso and a camera. That’s it … and say hello to mom for me!

Bob Lipinski, a local author, has written nine books, including “Italian Wine Notes” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine & cheese, sales, time management and leadership. He can be reached at boblipinski.com or at [email protected].

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Spring flowering, creeping phlox can be seen cascading over rocks on a garden wall. Photo by Ellen Barcel

By Ellen Barcel

Most people know that roses need a lot of sun to really thrive and put out lots of gorgeous flowers. Grasses, too, need enough sun to do their best. Hydrangeas need a lot of water — after all the name, hydrangea, literally means “water vessel.” On the other hand, cacti need very little water. One of the easiest ways of killing a cactus is by overwatering. Some plants, like blueberries, rhododendron and azaleas need a very acidic soil. But, are there plants that seem to do well everywhere? Actually, yes.

Phlox is an interesting genus of plants. Some are very small and are matlike. Others are tall. Some bloom in spring, some in summer and some in fall. Different varieties will grow in almost any environment — a very ubiquitous plant.

Phlox have been popular with home gardeners for over 100 years. The vast majority of phlox are native to North America. Of the over 60 species there are more than 100 varieties. Wow! While some grow in an alpine region others thrive in a prairielike environment.

There are some commonalities. For example, virtually all have flowers with five petals, sort of star shaped, that is. Another is the color of the flowers: white, pink, blue and purple predominate. They are fragrant, do well in hardiness zones 4 to 8 (although there are some that do well in a colder climate) and prefer a well-drained soil.

Most phlox used in gardens are perennials. They can be divided in spring or fall if the bed becomes overcrowded. There are basically two types available for the home gardener: the spring blooming creeping phlox, which are stunning in rock gardens and cascading down walls, and the summer flowering tall phlox.

Generally, phlox prefer full sun, but creeping phlox does well in some shade.

In many of my columns, I’ve noted where plants prefer an acidic, neutral or alkaline soil, but, phlox seem to be one of those plants that do well in almost any soil pH, as the Old Farmer’s Almanac says (6.0 to 8.0). And yes, they will do well even in soil with a lower pH, particularly the creeping phlox, which can tolerate levels as low as 5.7. This is particularly useful for the home gardener, who can plant phlox in with or near other plants that have very specific requirements.

But there are things to consider when planting them. Phlox can be prone to powdery mildew. Look for varieties that are noted as disease-resistant and plant where there is good air circulation.

I’ve seen contradictory information on whether phlox are deer-resistant. Some sources say yes, some say no.

So, you’ll have to see for yourself and consider a deer repellent of some sort if the deer in your area decide yours are very tasty.

Because there are so many different varieties of phlox that are adapted to so many different environments, it is particularly important with phlox to read and follow the information provided either in the gardening catalog or on the tag that comes with the plants you select. This way, you’ll be able to get the effect you desire.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension and its master gardener program, call 727-7850.

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North Shore native revives homegrown business, using late wife as motivation for revamped brand

By Jenni Culkin

After two decades, a Smithtown-based fitness clothing line that once enjoyed stellar success in the 1990s is making a brute and swift comeback.

Robert Alario stands with a model showing off his BRUTE FORCE fitness clothing line. Photo by Jenni Culkin
Robert Alario stands with a model showing off his BRUTE FORCE fitness clothing line. Photo by Jenni Culkin

Robert Alario, who was born and raised in Smithtown, started bodybuilding as a junior high school student.

He used his weight-lifting skills to develop his wrestling team reputation, eventually becoming co-captain of the team.

“Fitness has always been at the center of my entire life,” Alario said.

Alario originally began selling his products under the brand name BRUTE FORCE INC., during 1988 at Macy’s through a licensing agreement. The brand was completely homegrown with a Smithtown resident using Smithtown businesses to help propel him to fitness clothing prominence on a local scale and beyond.

But Alario eventually decided to take a break from the business, citing a problem with the licensing agreement.

Alario officially began bringing the line back in 2013, raising funds from private investors and crowdsourcing.

Alario is making his way back to success in his business without a licensing deal this time.

“I’m setting the stage for a multimillion-dollar platform,” said Alario. “I’m going for it.”

BRUTE FORCE’s website will be up and running in mid-May. The World Gym in Ronkonkoma will also be selling the clothing.

“I call it fashion-forward fitness ware,” Alario said about his clothing line.

Alario continued to describe the clothing line as sexy, explaining that the clothes don’t conform to the status quo.

Products from Alario’s BRUTE FORCE clothing line are being manufactured locally in a factory in Bellmore. But what motivates Alario most of all, he said, is bringing the clothing line back to life in the wake of his late wife Angela, who died from a pulmonary aneurysm after undergoing a surgery several years ago.

Angela was once a model for Gold’s Gym television commercials and was enthusiastic about fitness just like Alario. Alario restarted his business, calling her the inspiration for the new and improved line of clothing.

The tags on each piece of clothing even bear the words, Inspired By Angela.

“She’s amazing in every way,” Alario said about his late wife, explaining that she was always encouraging him to get back to his business. “I learned a lot from her and I see through her eyes.”

Alario currently lives in Miller Place with the hope of moving back to his hometown of Smithtown sometime soon to spread the word of his comeback. He has two stepsons, Angela’s sons, who are planning on becoming doctors.

BRUTE FORCE has huge plans, including plans to eventually expand into footwear to go with the clothing line. Alario can be reached at 800-326-9059.

“This is not a small-time thing,” Alario said. “We’re going to make it big.”

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Stock photo

By Elof Carlson

For the past four years I have participated with a writing group at Indiana University’s Emeriti House, where old-timers like me gather and once a month discuss what we have written. I much enjoy listening to the stories told.

A Norwegian opera singer described his youth near Oslo on an island in a fjord and how that idyllic childhood was shattered by the Nazi occupation. A linguistics professor discussed what it is like to eat with one’s hands in Kathmandu where table manners are very different than the world of knives and forks or chopsticks. A Spanish teacher described her adventure learning how to chop wood with a wedge. A journalism professor described sailing a boat alone from New England to Florida and back. Along the way we learned that some growing up experiences were frightening, especially those who were refugees during WWII in the Baltic states.

A different opportunity arose recently when my daughter Christina located the granddaughter of my Uncle Charles Vogel. I had seen him a few times as a child when my mother would visit him at his home in Brooklyn. He sold clothing door to door and he gave me about a dozen ties so I could wear them to my high school. My mother said he sold to gangsters. I never knew if this was part of my mother’s psychotic beliefs or real, but I downloaded this previously unknown relative’s manuscript called “Charlie’s story” based on a 1985 interview she had with her grandfather. It turned out he sold men’s clothes to Al Capone, Gaetano Luchese, Lucky Luciano and Albert Anastasia. He also survived a disastrous childhood accident in Bound Brook, New Jersey, when he was hit by a car that had him hospitalized for a year. Later he ran away to join the Barnum & Bailey Circus until his father located him. These family stories are usually oral and then forgotten after a couple of generations. But if someone types them up after an interview, they can be part of the delight of tracing our ancestors and seeing how things change over several generations.

Social history decays rapidly, and many of us have only scattered memories of our childhood. We know virtually nothing about our grandparents’ or great grandparents’ lives. If we have our DNA examined for selected genetic markers, we can identify different ethnic components (Asian or African or Middle Eastern or Native American). Each person who has a European ancestor is related to virtually every person in Europe if one goes back 2,000 years (something difficult to do for those who do not have a royal lineage).

All Native Americans in the western hemisphere are related to ancestors who lived in eastern Siberia about 15,000 years ago. The genetic crumbs of information of this past ancestry tell us little about who these people were and what they did. But what we preserve as memoirs can last for many generations delighting our descendants. Every time I open up a volume of Samuel Pepys’ diary the world of the 1660s shifts from history to eyewitness narrative.

Elof Axel Carlson is a distinguished teaching professor emeritus in the Department of Biochemistry and Cell Biology at Stony Brook University.

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Peaches grow so easily on Long Island, this volunteer has thrived for years. Photo by Ellen Barcel

By Ellen Barcel

One of the nice things about gardening on Long Island is our very acidic soil. Did I say that was one of the nice things? Yes, actually, if you are fond of certain fruits.

Soil pH measures how acidic or alkaline your soil is. The scale ranges from 0 to 14 with 7 being neutral. Below 7 is considered acidic with 4.5 to 5 being very strongly acidic. Much of mine tests out in this range. Above 7 is alkaline. How acidic or alkaline soil is determines how certain needed nutrients are taken up by different plants.

If your soil is very acidic, in the 4.5 to 5.5 range, then blueberries top the list. Blueberries are tasty and considered a nutrition powerhouse filled with phytonutrients and high in fiber. Blueberry bushes come in a number of varieties including high bush (tall) and low bush (shorter). The white spring flowers give way to the berries in summer. To prolong the picking season, select several varieties that range in maturity date from early to medium to late. Yes, consider netting as the berries begin to ripen since birds do love them, too.

Apple trees do well in Long Island’s soil, even down to a pH of 5.0. Photo by Ellen Barcel
Apple trees do well in Long Island’s soil, even down to a pH of 5.0. Photo by Ellen Barcel

In addition to the wonderful fruit they yield, the plants make a great living hedge. Since blueberry bushes are deciduous, the living hedge does not provide much screening in winter.

Bilberry and cranberry also do well in this very acidic range, 4.5 to 5. Cranberries were once raised commercially on Long Island. Cranberry Bog Preserve in Riverhead is located where this commercial operation was in business from the late 1890s to the 1930s. Local women were employed to harvest the berries. If you decide to try to raise cranberries, remember that lots of water is needed.

Other fruits that do well in acidic soil include rhubarb (5.5 to 6), raspberries (5.5 to 6.2), wineberries, which are an invasive variety of raspberries from Asia, and strawberries (5.5 to 6.5).

A plant that may need some lime is the grape vine. While it does well in a variety of soil conditions, the ideal soil pH is 5.5 to 6.8, lower for American vines, higher for some of the imports. If you soil is below the 5.5, then add lime. Different varieties of grapes do better in different soil pH levels, so read the tag that comes with your plants or do a bit a research on the specific variety you have selected.  Like most of the fruits mentioned above, grapes prefer a well-drained soil.

When it comes to fruit trees, the apple does very well in acidic soil, growing well even down to 5.0, which is considered strongly acidic.  Dwarf and semidwarf varieties mean that the home gardener can grow one or more even on a small piece of property and can easily harvest the fruit come fall.

Peaches do well in pH 6.5 (slightly acidic). If your soil is very acidic, you may need to add some lime. Two trees that “volunteered” in my yard are filled with beautiful pink flowers, which is why I keep the trees since the peaches themselves aren’t really great.

Another tree that yields fruit and does well on Long Island is the mulberry, pH range 5.5 to 6.5, moderately acidic. There are some negatives to the mulberry tree, however. It’s a “messy” tree in that the fruit and juice can easily stain anything with which they come in contact. And large limbs can easily break off from the tree. So, while it easily grows here, think about the negatives versus the positives before planting it.

All in all, many different varieties of fruit do well here in Long Island’s acidic soil. Remember to add fertilizer to you soil. Yes, compost is ideal, but if you prefer chemical fertilizers, read the package carefully to make sure it is formulated to help the fruits you are growing. Always follow manufacturer’s directions.

Also remember, that if you do need to add lime, depending on the variety it can take over a year or more for the lime to break down in the soil and be available for your plants to use. Again, read the package carefully.

So plant your favorite fruit tree or bush, sit back and enjoy the fruits of your labor.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension and its Master Gardener program, call 631-727-7850.

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Small, colorful vases are perfect to use in rooting cuttings. The purple vase, back right, was from the 1934 Chicago World’s Fair. Photo by Ellen Barcel

By Ellen Barcel

Once a gardener finds a really special plant, one that he or she wants more of, lots more of, the gardener begins to think about how to propagate that plant. Seeds are always a possibility — it’s worth a try — but many seeds do not breed true especially if the mother plant is a hybrid.

If you want a genetic clone — that is, an exact duplicate — you need to propagate the plant vegetatively. Wood cuttings are possible but require some work and care. Isn’t there an easier way to get more of what you have already?

Rooting cuttings in water is truly the easiest way to propagate plants. However, not all plants can be rooted in water.

The houseplants that can be propagated in water include philodendron, pothos and other viney plants. Herbs such as pineapple sage and all variety of mints can also be rooted in water. When the weather gets cold outside consider taking cuttings from begonias, coleus, impatiens, sweet potato vine and even geraniums to overwinter them in water inside. I’ve been told, though can’t verify myself, that African violet leaves will also root in water.

Shrubs hat need a lot of water, such as willows, including pussy willow, will also root easily in water. Some plants, like euonymous, will root just about anywhere. I even had one root behind the shutter on my house against the cedar shakes. Removing it carefully, I was able to plant it in the soil where it is still growing.

Some general guidelines include:
* Select a small container to hold the cuttings. A small colorful vase is particularly attractive when the sun hits the glass.
* Use room temperature water.
* Change the water periodically, say once a week or sooner if it becomes cloudy.
* Keep the water level at the same height from week to week.
* Do not add fertilizer to the water.
* Set the rooting container where it will get partial sun but not get excessively hot if its summer.
* If the end of the cutting turns brown or mushy, it’s beginning to rot. Discard this cutting and try again.
* When enough roots have formed and you move the plant to soil, make sure you use good quality potting soil appropriate for the type of plant if it’s going to be a container plant.
* Use a completely clean planter to help prevent the spread of disease to the new plant.
* Make sure you keep the new plant’s soil wet enough during the transition period. Remember, it’s been growing in pure water for weeks or even months.

Woody stems are more difficult to root in water. You usually need to use rooting hormone and put them in soil. But, if you notice tiny roots forming along the stem of a woody plant, gently bend the stem over to the ground or a pot of soil. Keep the stem pressed against the soil by weighting it down with a rock or brick. This works very well with hydrangeas. If I do this in the spring or summer, I leave the new plant attached to the mother plant until the following spring when I cut it free of the mother plant and dig it up and move it to its new home.

Cactus plants are particularly easy to propagate, but not in water. Take a broken piece, put the end in potting soil designed for cacti, water periodically but not excessively and soon you’ll have a new plant.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension and its Master Gardener program, call 631-727-7850.

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By Linda M. Toga

The Facts: I recently listed my house for sale with a real estate agent and signed a brokerage agreement. Someone offered the full asking price for the house. My attorney forwarded a contract of sale to the potential buyer’s attorney.

Although the potential buyer had the assets needed to purchase my house, he insisted that costly repairs be made to the house and he did not want to close on the transaction for six months. Since I refused to do the repairs and to wait to close, the deal fell through. The agent is now claiming she is owed the commission since she found a buyer who offered to pay me the full asking price for my house.

The Question: Does a real estate agent earn a commission simply by bringing in a potential buyer who agrees to pay the asking price?

The Answer: Although it is impossible to definitely answer your question without reviewing the brokerage agreement you signed, it would be very unusual if a commission was earned based solely on a potential buyer agreeing to the purchase price. When it comes to residential real estate, commissions are generally earned only when the agent produces a buyer who is “ready, willing and able” to purchase the property.

This standard requires that the seller and the buyer not only agree on the price to be paid, but also on other terms such as the condition of the property, what personal property or fixtures may be included in the sale, financing and the date of possession. A buyer may be ready and willing to purchase but, if he lacks the resources, he won’t be able to make the purchase, precluding the agent from earning a commission.

Similarly, a buyer may have sufficient funds and be able to make the purchase but, if he is not willing to accept the house in its present condition, the sale will not proceed and the agent generally would not have earned a commission under most brokerage agreements.

Even if the buyer and the seller agree on all of the terms and a contract of sale is signed, an agent may not earn a commission if, for reasons beyond the seller’s control, the deal falls through.

In difficult real estate markets where there are many obstacles to closing, experienced real estate attorneys are often able to negotiate and find creative solutions to those obstacles that turn potential buyers into buyers who are ready, willing and able to close on a purchase. When that happens, both the seller and the buyer, as well as the broker, reap the benefits of the sale.

Linda M. Toga, Esq. provides legal services in the areas of litigation, estate planning and real estate from her East Setauket office. The opinions of columnists are their own. They do not speak for the paper.

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By Bob Lipinski

With the cold weather finally leaving and the holidays just a memory, what better way is there to celebrate warmer weather than with a wine and cheese party. Some helpful hints for a successful party include:

Cheese
Choose an interesting variety of cheeses. Different milks, different countries, the cheese-making styles … all play a role in the subtle differences in each cheese’s color, texture and flavor. Your guests will appreciate the unique colors and textures of the cheeses.
Cheese has sufficient beauty to stand by itself. It shows off best on white dinner plates, plain wooden cheese boards, rustic wooden boards, marble slabs, flat wicker baskets or trays, straw mats or other natural materials.
Do not precut cheese for guests. It exposes too much surface to the air and the cheese will dry out. Before serving the cheese, allow it to sit for 30 minutes to one hour at room temperature, which will soften the texture, release the aromas and maximize the flavor. Serve three to five different types of cheese. More than this causes confusion and leads to cheeses left untouched. Be certain to include one well-known cheese.
Allow approximately four ounces of cheese per person at cocktail parties, unless lots of other food is being served. For eight to 12 guests, have no less than three-quarters of a pound of each cheese.
Provide each cheese with its own knife or spreading utensil, especially soft cheeses. This is necessary, particularly for all blue cheeses. Use tags or flags to identify each cheese … don’t forget the country of origin.

Wine
Offer wines from the same country as the cheese or even decide on a French, Italian or Spanish theme for the festivities. Put up some decorations, play some ethnic music, and perhaps have some small nibbles in addition to the cheese. Provide your guests with small cards containing information about each cheese and matching wine, next to each being served.
Wine choices may include sparkling, dry white or red, sweet white or red, sherry, port or maybe even a pitcher of sangria, decorated with fresh lemons, oranges and several maraschino cherries.
To determine how much wine to purchase, figure on two (6-ounce) glasses of wine per person or one bottle (750-ml = 25.4 ounces) for every two guests. Always purchase one additional bottle in the event of a “bad” bottle or just so you don’t run out. If you don’t use the extra bottle, you can enjoy it when your guests leave!

Bob Lipinski, a local author, has written nine books, including “Italian Wine Notes” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine and cheese; sales, time management and leadership. He can be reached at boblipinski.com or at [email protected].

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While most pumpkins are fairly large, tiny varieties, such as the white and orange ones above, make cute decorations for the dinner table. Photo by Ellen Barcel

By Ellen Barcel

It will soon be time to plant your vegetable garden. Do you sometimes feel that you plant the “same old, same old?” The same tomatoes? The same green beans? If so, why not try some really unique veggies along with the traditional ones? Some say they’re ugly while others call them cute. They’re the veggies that differ from the norm. Here’s a sampling, but you can find lots more in all the seed catalogues that are arriving.

Cauliflower
When you think of cauliflower, you usually think of a snowy white head of florets surrounded by green leaves. But, have you considered Graffiti Hybrid, which has purple florets, or Cheddar Hybrid, which is the color of cheddar cheese and a good source of vitamin A. A really unique looking cauliflower is Veronica Romanesco Hybrid, which has a green head, and a sweet nutty flavor that is milder than most cauliflowers. The florets are spiraled and resemble a bunch of hens and chicks. Yes, I really want to try this one myself.

Radishes
Most radishes have a red skin and a white interior. This fast-growing crop likes cool weather, so plant early for a spring crop or late in summer for a fall crop. But a really unique radish, Watermelon, reverses the colors. It has a white and green skin and pinkish-red interior. It grows bigger than most — two to four inches. The flavor is said to be mild with a bit of sweetness.

Pumpkins
Nothing says autumn like pumpkins, whether for pies or jack-o’-lanterns. But if you want to grow some eye-catchers, consider any one of a number of bumpy pumpkins. There’s Red Warty Thing, Goosebumps Hybrid, Galeux d’Eysines and Knucklehead Hybrid. Yes, they’re edible, but these eerie pumpkins are ideal to be turned into Halloween jack-o’-lanterns, warty faces and all. Tiny, smooth-skinned pumpkins include Jack Be Little, which is so small it fits in the palm of your hand. If you’re planning on entering a contest for the biggest, try Prizewinner Hybrid, which has been known to reach up to 400 pounds.

Tomatoes
Say tomato and most people will think of the round, orangy-red fruit that goes perfectly with bacon and lettuce to form a BLT sandwich. But, tomatoes, like so many other fruits, come in different colors such as yellow — Yellow Pear and Lemon Boy Hybrid — or blue — Indigo Blue Beauty and Indigo Apple. Tomato sizes range from tiny to enormous. Ugly Ripes are wrinkled but delicious.

Yes, there are many other veggies and fruits that have varieties that differ from the norm. There’s bicolored corn and Golden Detroit, a pale orange beet. Read your gardening catalogues and try at least one or two unique veggies this year.

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension and its Master Gardener program, call 631-727-7850.

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Above, a goldenrain tree in early summer with bright green-colored pods. Photo by Ellen Barcel

By Ellen Barcel

Have  you ever walked or driven past a plant you just loved — one you might even want to add to your garden, but you don’t know what it is? Maybe no one’s around to ask? Yes, identifying an unknown plant can be challenging.

For a number of years, I had seen a unique tree with yellow spring flowers followed by seed pods which start out green but then turn a brownish color, resembling paper lanterns. Each pod contains several seeds. I asked a number of gardening friends, yet no one was able to identify it. Finally I resorted to the web, and in just a few minutes, quickly found the answer.

The tree was a goldenrain tree (Koelreuteria paniculata), a native of Asia. It is also called Pride of India or China tree. The small- to medium-sized tree makes a nice specimen or ornamental tree and is grown in home gardens primarily for that purpose. The mature tree is about as wide as it is tall. In autumn, the leaves turn bright yellow. It even has winter interest as some of the “lanterns” will remain on the tree for a while.

While some consider the goldenrain tree invasive, particularly in Florida, it is not on Suffolk County’s banned or management lists. The management list consists of plants which, while currently legal to sell or propagate, are considered somewhat invasive and therefore it is recommended they not be planted. The low maintenance tree does well in hardiness zones 5 to 9, meaning that an unusually cold winter, like we’ve had the last two winters, should not be a problem. The moderate to quickly growing tree prefers full sun. It even tolerates a bit of a dry spell, meaning that Long Island’s occasional droughts will not affect the tree. It is somewhat salt tolerant, so should do well near roads where winter salt spray hits nearby plants, and tolerates some pollution. All in all, it’s a sturdy tree with few pests and year-round interest.

It does well in varying soil pH levels, from strongly acidic, 5.1 to 5.5, through mildly alkaline, 7.8. This means that you can plant it in areas where you have “rhodies” and azaleas, which require very acidic soil, or in a lawn where you find yourself liming the soil to make it more alkaline. As with all trees, keep the grass away from the trunk so that lawn mowers and “Weedwackers” don’t damage the bark.

Another identification needed was of a “really cool” hanging plant a gardening friend of mine saw at a recent home and garden show. I recognized it immediately as a variety of sedum, but which one? Another quick online search gave the name — Sedum morganianum. It’s a flowering perennial plant, a succulent, note the blue-green fleshy leaves, native to Mexico and Honduras.

This sedum can be grown outdoors in late spring, summer and early fall, but once it gets really cold, needs to be grown indoors as a houseplant. Don’t overwater — sedum can rot in soil that isn’t well drained. It propagates easily from broken pieces (the plant is somewhat fragile when touched), just like most cacti. If grown indoors, it likes a sunny location but not excessive heat. It’s also known as burro’s tail because of its unusual shape. Like most succulents, it needs good drainage.

As this plant can get very large, make sure to put it in a sturdy container. A hanging basket is best or a large pot on a pedestal, both of which show off its training nature. Dark red flowers appear April to July.

To track down an unidentified plant using the web, type the description into your search engine. I used “photo trees with seed pods” and up popped dozens of possibilities. I was then easily able to pick out the goldenrain tree. For the sedum, I typed in “photo sedum hanging basket.”

Ellen Barcel is a freelance writer and master gardener. To reach Cornell Cooperative Extension and its Master Gardener program, call 631-727-7850.

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