“Spring is nature’s way of saying, ‘Let’s party.’” – Robin Williams
As September arrives here in Australia, we finally welcome the long awaited return of springtime. For me, the seasonal shift feels like a breath of fresh air after the stillness of winter. Over the past few years, as I’ve become more in tune with the seasons, I’ve learned to appreciate every month for what it is - each carrying its own little treasures and changes.
September is the month of light and warmth returning, the month where the garden stirs, animals come alive again, and the whole world feels just that little bit brighter. My hens and ducks, who were quieter over the colder months, are laying again, and life feels abundant once more. As I write this, my most friendly hen, Rosie, is watching me through the back door - no doubt wanting me to come outside for a cuddle. Only a couple of months ago, she was tucked away in her hen house out of the cold, and now she’s out and about, full of life.
Inside, a vase of cheerful poppies sits on my dining table, the first of many fresh flowers making their way back into the home. Oh, how I’ve missed them. They instantly lift a room. Out in the garden, the changes are everywhere - the paper daisies are popping up in different colours across the beds, my lavender has given its first flush, and even my climbing rose has decided to put on a show. The asparagus is shooting up at a rapid rate, the broccoli is abundant, and the honey eaters have returned, flitting from branch to branch. Ollie and I have been absolutely delighted to sit and watch them fly about the garden each day. These small, simple pleasures remind me why I love living seasonally.
Another thing I adore about this time of year is lovingly watching all of the autumnal content from our northern hemisphere friends. This is where I truly do love the monstrosity that is social media - feeling connected to people and friends all over the world, able to share in different seasons from afar. While we’re soaking up spring sunshine, I can also enjoy scenes of pumpkins, falling leaves, and cosy firesides, and it feels like the best of both worlds.
Life with the flock
Since we’re talking about hens, it feels only right to share a little update on our feathered family. A couple of weeks ago, we welcomed two new members - a duckling called Snowdrop (named for the many snowdrops popping up around the garden at the moment) and Sweet Pea, a beautiful Buff Orpington hen with the gentlest nature. Sweet Pea has taken Snowdrop under her wing quite literally - they sleep together, spend their days snuggling, and she is fiercely protective of him. Birds can be strangely territorial and cliquey (newcomers are rarely greeted with open wings), so it’s been such a joy to watch this bond form.
Our flock now includes Rosie, our ever friendly Isa Brown; Fig and Honey, our quirky white Silkie rooster and hen; Peggy, the golden laced Wyandotte; Sweet Pea, our Buff Orpington; Beatrix and Clementine, our elegant runner ducks; little Snowdrop the duckling; and Lucy, our goose who keeps watch over everyone. And soon, in late September, we’ll be welcoming an Araucana hen - and with her, the magic of blue eggs!
Springtime Quiche Recipe
Ingredients:
1 sheet puff pastry or shortcrust pastry
6 free range eggs
½ cup cream or milk
1 cup grated cheese (cheddar or gruyère work beautifully)
1 cup fresh vegetables (think asparagus, broccoli florets, spinach, or zucchini)
A handful of fresh herbs (parsley, chives, or dill)
Salt & pepper to taste
Method:
1. Preheat oven to 180°C. Line a tart or pie tin with pastry and blind bake for 10 minutes.
2. Whisk together the eggs, cream, salt, and pepper in a large bowl.
3. Scatter the vegetables, herbs, and cheese evenly over the pastry base.
4. Pour over the egg mixture.
5. Bake for 30–35 minutes, or until golden and just set in the centre.
6. Serve warm or cold, with a side salad or fresh herbs on top.
Perfect for spring picnics, light lunches, or even dinner alongside roasted potatoes.
A little note
I’ll be heading away on a short holiday from the 7th of September for 10 days. During this time, all orders placed will be lovingly packed and sent when I return. Emails will still be monitored, so if you need me, don’t hesitate to reach out - I’ll just be a little slower to reply than usual.
This season always feels like a new beginning - one where the garden, the home, and the heart start to bloom again. I hope this September brings you the same joy and sense of renewal that I feel, whether that’s through fresh flowers on your table, meals shared with family, or simply noticing the small changes happening around you.
Here’s to springtime.
With love and wildflowers,
Kels x