Because Living Well is Always In Season

The Holiday Issue

A Few of Our Favorite Things

A Log Cabin Christmas

Christmas Cookies in a Jar

Easy Entertaining

Farm Fresh Eggnog

Homemade Soaps and Body Care

Printable Gift Tags

Photo by: Whimsical Years Photography

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fantastic content with us.

Brittany May and Penny Ausley have a

combined thirty-eight years experience

raising and using herbs. Brittany is a certified herbalist through the New England Herbal

Academy. Since starting Happy-Days-Farm, this love of herbs has turned into an

opportunity to learn how to apply natural and

herbal prevention and treatments to our animals to keep them healthy.

Jennifer Sartell and her husband Zach have a

passionate goal to enjoy a simple life by creating art,

enjoying nature, raising animals and to continue a deep appreciation for homesteading. Jennifer’s written work,

illustrations and photography have been published in many books and magazines both in print and online

including Grit, Capper's Farmer, Hobby Farms and

Community Chickens.

Darlene Terry is a photographer living along

the Mid Coast of Maine. Over the years, she

has focused her work on taking photographs of people - weddings, portraits, informal

family sessions, high school seniors, children and animals. She loves to go out into nature

and photograph whatever captures her

attention.

Jennifer Burcke lives and writes at the

intersection of family, food, and farming at

1840 Farm in Southern New Hampshire. Three generations of her family call the farm

home along with their heritage breed hens, Nigerian Dwarf goats, and one dapper French

Angora Rabbit named Herbert Menninger.

Katy Light has a 44 acre homestead in North GA, where

she raises goats, rabbits, sheep and chickens. She is

passionate about self-sufficiency, natural ways to live, and fiber.

Jan Berry describes herself as a Mom. Word Nerd. Farm

Wife. Homeschooler. Queen of Tetris. She makes soap

and turns weeds into pretty things.

Lisa Steele is the creative mind behind Fresh

Eggs Daily®, the popular destination for

natural chicken keeping advice and one of the Top 10 Gardening Blogs for 2014 as

named by Better Homes & Gardens magazine. She is a fifth-generation chicken

keeper and certified herbalist who has been

raising her own backyard flock since 2009 and sharing her farming adventures on her

blog and Facebook pages.

Tired of the stress of an eighty hour work week and

motivated by a desire to grow their own food, Jenny

Cazzola and her husband sold their home in the city and moved to a small acreage in a rural farm town of

Northeastern Oklahoma. They have worked to establish a homestead and strive to live a quiet, simple life. The

products they design, and the items they collect are a

reflection of this simple lifestyle.

W elcome to In Season

Magazine! What

started out as a

friendly conversation

between bloggers has finally taken

shape. Our original plan was to

begin publishing our quarterly

issues in 2015. Shortly after we

announced In Season Magazine to

our readers, the comments and

messages started filtering in.

Most of them shared the same

theme: they were kind requests

asking us to consider publishing a

preview of our magazine in time

for the holiday season. One

request was followed by another

and another until we knew exactly

what we needed to do. We needed

to get busy and start creating a

Holiday Issue!

That’s exactly what we did. We

have assembled a great collection

of holiday content just for you.

For the first time, you’ll get a taste

of what’s in store for our readers

as we embark on this journey

together.

You’re invited to take a tour of a

beautiful log cabin in North

Carolina after it has been

decorated for Christmas. You’ll

also find our most treasured

holiday recipes for delicious

eggnog, holiday cookies, and

cinnamon rolls to enjoy on

Christmas morning fresh from a

cast iron skillet. We’ll even share

great tips for making a fabulous

cup of coffee.

There are plenty of great ideas for

delightful homemade gifts for the

friends and family on your gift

giving list. We can’t wait for you to

see the beautiful printable gift tags

that we’ve included in this issue.

They’re perfect for decorating the

gifts under your Christmas tree

this year.

We’ve gathered A Few of Our

Favorite Things in our holiday gift

T he Hol iday I s sue Decem ber 2014

T he Hol iday I s sue

guide. You’ll find the perfect gift

for children, gardeners, bread

bakers, and chicken keepers.

We’re also sharing our picks for

the best stocking stuffers and

gifts priced under $25. There’s

really something for everyone!

We hope that you’ll enjoy this

special Holiday Issue of In Season

Magazine. We’re already

dreaming of the 2015 Spring

Issue that will be published in

March. For now, we plan to enjoy

every last moment of the holiday

season surrounded by friends

and family.

Happy Holidays to you and yours

from all of us at In Season

Magazine!

Photo by: Happy Days Farm

An Old Fashioned Log Cabin Christmas Story and Photos by: Brittany May and Penny Ausley from Happy Days Farm

D o you ever yearn for an old fashioned Christmas, one far

away from the hustle and bustle? Do you wonder what

Christmas may have been like for people long ago? Come along with us and we’ll take a peek into the past, and let our imaginations wander. Is this similar to what Laura Ingalls Wilder wrote about in Little House on the Prairie?

Nestled beside the woods, amongst the pines, is a little, log cabin in North Carolina, on Happy Days Farm. The cabin is constructed of hand hewn logs, making one reminisce of pioneer days and how life may have been hundreds of years ago. The logs are weathered in silver hues with a

bright white chinking, and a tin roof adorns the top.

As you step on the porch of the cabin, you step back in time. Walking through the front door, you enter the cabin as it would have been in the early days of America. Stepping inside, you find one large room,

and a ladder leading to a small loft.

The cabin has been decorated for Christmas, simply. Hand strung popcorn and cranberry strings are on a small tree. We found old potato sacks that had Santa on them, and they have now become pillow cases to add a festive touch. Holly and

berries are added to the table, which has been set with pewter dishes holding a huge apple that has been carved out to nestle a tea candle safely. A wonderful smell fills the

An Old Fashioned Log Cabin Christmas Story and Photos by: Brittany May and Penny Ausley from Happy Days Farm

D o you ever yearn for an old fashioned Christmas, one far

away from the hustle and bustle? Do you wonder what

Christmas may have been like for people long ago? Come along with us and we’ll take a peek into the past, and let our imaginations wander. Is this similar to what Laura Ingalls Wilder wrote about in Little House on the Prairie?

Nestled beside the woods, amongst the pines, is a little, log cabin in North Carolina, on Happy Days Farm. The cabin is constructed of hand hewn logs, making one reminisce of pioneer days and how life may have been hundreds of years ago. The logs are weathered in silver hues with a

bright white chinking, and a tin roof adorns the top.

As you step on the porch of the cabin, you step back in time. Walking through the front door, you enter the cabin as it would have been in the early days of America. Stepping inside, you find one large room,

and a ladder leading to a small loft.

The cabin has been decorated for Christmas, simply. Hand strung popcorn and cranberry strings are on a small tree. We found old potato sacks that had Santa on them, and they have now become pillow cases to add a festive touch. Holly and

berries are added to the table, which has been set with pewter dishes holding a huge apple that has been carved out to nestle a tea candle safely. A wonderful smell fills the

air, and you discover a small, wooden bowl holding fresh oranges that have been

decorated with whole cloves. Bright, red, long johns lay across the old, rope bed, reminding us of how cold Christmas Eve would have been for the people who originally lived in this small one room cabin. The front door is decorated with fresh greens that were cut from the woods directly behind the cabin. Everything is

simple, and simply elegant.

I’m sure we have no idea how hard it must have been for folks living in these times. They had to work hard for every little thing they had, and they didn’t have the luxuries we do today. They could however, take pride in seeing the work of their hands.

Christmas gifts were more than likely handmade, like the little doll in the scrap

stocking. Perhaps, the one pair of shoes or a new book would have been the only purchase the family made that year for Christmas, and they would have been a necessity. They had their families close, and they appreciated the blessings and little things they had, taking nothing for granted.

So this year, as the stress of the holidays begins to take its toll, let’s think back about days of yesteryear and what is really important during this holiday season.

Merry Christmas to you, from Happy-Days-Farm

air, and you discover a small, wooden bowl holding fresh oranges that have been

decorated with whole cloves. Bright, red, long johns lay across the old, rope bed, reminding us of how cold Christmas Eve would have been for the people who originally lived in this small one room cabin. The front door is decorated with fresh greens that were cut from the woods directly behind the cabin. Everything is

simple, and simply elegant.

I’m sure we have no idea how hard it must have been for folks living in these times. They had to work hard for every little thing they had, and they didn’t have the luxuries we do today. They could however, take pride in seeing the work of their hands.

Christmas gifts were more than likely handmade, like the little doll in the scrap

stocking. Perhaps, the one pair of shoes or a new book would have been the only purchase the family made that year for Christmas, and they would have been a necessity. They had their families close, and they appreciated the blessings and little things they had, taking nothing for granted.

So this year, as the stress of the holidays begins to take its toll, let’s think back about days of yesteryear and what is really important during this holiday season.

Merry Christmas to you, from Happy-Days-Farm

http://harrisville.com/

From the

Farmhouse

Kitchen

Photo by: Happy Days Farm

Easy Entertaining Story and Photos by: Jennifer Burcke from 1840 Farm

T he holidays give me the perfect excuse to entertain friends and

family in our farmhouse kitchen. As much as I love to cook and

bake, I like to be finished with as much of the prep work as possible once our guests arrive. I have a few go to favorite recipes that can be prepared before our guests arrive.

Smoked Cheddar Gougères can be made well in advance. They store amazingly well in the freezer and can be popped in the oven straight from the freezer. Our favorite savory jams can be made months in advance, canned, and kept in the pantry for a last minute cocktail hour, cheese course, or round of appetizers

before a meal. With the addition of a few local cheeses, smoked artisan sausages, and crackers, there’s something to please any palate. I love to add in a few heirloom apples and pears from our local farmer’s market for a touch of something fresh and seasonal. A

perfectly ripe slice of pear or apple pairs beautifully with a variety of cheeses. Having the fruit as an option for our guests also ensures that those who are limiting or excluding gluten from their diets will have a safe and delicious option to enjoy.

With most of the work done in advance, I can relax and enjoy the conversation while our turntable provides the soundtrack for a holiday gathering with friends and family . I’ll keep jars of Smoky Tomato Jam and Caramelized

Onion and Red Wine Jam in the pantry, sending our guests home with a little

something to enjoy with guests in their own home. I’ve been known to send friends home with a few jars of savory preserves, a slate cheese board, and a few ripe pieces of fresh fruit from the farmer’s market. I love knowing that they’ll be enjoying a second celebration at home and that we can be a small part of that

warm moment. I hope that you will find that these recipes will help to make your casual entertaining a bit easier during the holiday season and beyond.

Smoked Cheddar Gougères

makes 60 one inch puffs

Gougères are made by enriching pate a

choux dough with grated cheese. As they bake in the oven, the cheese melts and combines with the rich egg batter resulting in a cheese puff that is light and airy yet deliciously rich. They are a hit with children and adults alike and make an excellent addition to a cheese plate, or any plate for that matter.

When purchasing the cheese for this recipe, select a variety that demands your attention. This is not the time to use

cheese with a delicate or subtle flavor. Instead, go for the boldest variety you can find. For me, the choice is a locally made variety from a family owned general store that has been in business since 1869. The cheese is an extremely sharp cheddar with a firm texture along with the same cheese in a smoked variety. The end

result is cheesy perfection. 8 ounces Whole Milk 4 ounces Butter 1/2 teaspoon Sea Salt 1 cup Flour 4 large eggs 4 ounces Sharp Cheddar, grated

2 ounces Smoked Cheddar, grated Position the racks in the top and bottom third of the oven. Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with nonstick baking mats or parchment paper. Measure the flour into a small bowl. Crack all of the eggs into a

bowl and set aside until they are needed. Grate the two cheeses and gently combine them. Combine milk, butter, and salt in a medium sized pot over high heat. Monitor the mixture closely, stirring often, to avoid scorching. As soon as the mixture

comes to a boil, reduce the heat to medium and add the flour in one

addition. Stir rapidly with a wooden spoon until the mixture comes together to form a ball. Continue to stir continuously for two minutes until the dough is completely smooth and leaves a film on the bottom of the pot. Remove the pot from the heat and allow the mixture to cool for five minutes.

Once the five minutes have elapsed, add the eggs one at a time, stirring vigorously after each addition. With the addition of each egg, the dough will break. This is normal; rest assured that the dough will be perfectly smooth by the time the fourth egg is incorporated. Once the eggs have

all been added, stir in the grated cheese until it is evenly distributed. Using a spoon or a Tablespoon sized cookie scoop, drop the dough by rounded Tablespoons onto the prepared baking sheets leaving 1 inch of space between each gougère. Place the baking sheets in

the oven and bake for 20 – 28 minutes, rotating the pans halfway through the baking time. The gougères will be done when they become golden brown in color and have a puffed appearance with a dry exterior. Remove the gougères from the oven and

place the baking sheets on wire racks to cool. Gougères can be served warm or at room temperature. Note: Rounded Tablespoons of dough can be frozen individually on a tray lined with freezer paper. Once they are completely frozen, store the gougères in a freezer bag

until ready to use. To bake, simply place frozen gougères on a prepared baking sheet and bake in a 400 degree oven for 30 – 36 minutes.

Smoky Tomato Jam

adapted from Jennifer Perillo’s Sweet & Savory Tomato Jam

We prefer this jam to be chunky, but I have pureed it in the past to make a smooth puree that more closely resembles ketchup. It is delicious paired with thinly sliced Piave or on a warm chunk of crusty

bread with our homemade goat’s milk quark. One taste of this divine concoction, and you’ll be dreaming of ways to use it in your kitchen. The spices can be changed and adjusted to suit your palate. While I often use heirloom tomatoes during the height of

our fresh tomato season, this recipe is equally delicious using canned diced tomatoes. Once the tomatoes have been reduced and spiced, it becomes very difficult to discern if they are fresh from the garden or fresh from the pantry.

1 Tablespoon olive oil 4 cloves garlic, minced

2 ounces tomato paste 28 ounces diced tomatoes with juice 1 teaspoon chili powder 1/2 teaspoon cinnamon 1/4 teaspoon sea salt 1/2 teaspoon black pepper 1 teaspoon paprika 1/3 cup (60 grams) unpacked brown sugar 1/3 cup apple cider vinegar In a medium saucepan, sauté minced garlic in olive oil over medium heat until fragrant, approximately one minute. Add tomato paste and stir to blend with the oil and garlic. Add the remaining ingredients and stir to combine. Bring to a simmer

before reducing the heat to low. Continue to simmer uncovered for 45-60 minutes, stirring occasionally until the desired thickness is reached.

Caramelized Onion and

Red Wine Jam

fills four half pint jars

While I typically use a bottle of less than perfect wine for this recipe, any red wine will do. I have been known to freeze small portions of leftover red wine until I have enough to make a batch of this jam. Frozen, corked, or leftover: it just doesn’t seem to matter. This jam comes

out delicious every time. The finished jam can be canned by processing in half pint jars with 1/2″ headspace for 10 minutes in a hot water bath. 1 pound yellow onions, sliced thinly 1/2 cup (96 grams) brown sugar 4 Tablespoons honey

18 ounces red wine 4 ounces balsamic vinegar 2 teaspoons dried or 4 teaspoons fresh rosemary 2 teaspoons dried or 4 teaspoons fresh thyme 1/2 teaspoon sea salt 1/2 teaspoon ground pepper

Place a heavy bottomed pot over medium high heat. Add sliced onions and cook,

stirring occasionally for 10 minutes. Add the brown sugar and stir to combine. Reduce the heat to medium and continue to cook for 20 – 40 minutes, stirring often, until the onions are softened and caramelized. Remove the pan from the heat, add the

honey and stir to fully incorporate. Add the remaining ingredients and return the pan to medium heat. Bring the mixture to a boil. Reduce the heat to a simmer and cook 20 – 30 minutes or until the liquid is thick and syrupy. Taste for seasoning, break out the blue

cheese! You can also use this jam to make my recipe for a Red, Wine, and Blue Grilled Cheese Sandwich. It’s a showstopper!

Holiday Eggnog Story and Photos by: Lisa Steele from Fresh Eggs Daily

O ne of the many benefits of raising backyard chickens is

the knowledge that the eggs I cook and bake with are fresh

and have been handled properly. I feel confident making recipes that include partially cooked eggs as long as I am using eggs laid by our hens and try to include many varied egg dishes in our family's weekly menus as well as our

holiday menus. Eggnog is a holiday tradition at our house. Our fresh eggs, along with some scraped vanilla bean and freshly ground

nutmeg, make my eggnog truly a guilty pleasure guaranteed to deliver plenty of

holiday cheer. Adapted from a combination of Martha Stewart's Classic Eggnog recipe and Emeril's Eggnog recipe, I think you will agree that my eggnog is worthy to be served all through the holiday season to special friends and family.

(My recipe does contain alcohol, but please feel free to just omit the liquor if you want to make a family-friendly version.)

~Ingredients~ 8 fresh eggs, plus 4 additional eggs

separated 1-3/4 cup sugar

2 cups heavy cream, plus 1/2 cup 6 cups whole milk

Vanilla bean 1 Tablespoon vanilla bean paste

1 teaspoon freshly grated nutmeg, plus more for garnish

1/2 cup bourbon 1/4 cup sherry 1/4 cup brandy

Whisk the 8 eggs plus 4 additional yolks with the sugar in a medium bowl until

pale yellow and thick. Heat the 2 cups heavy cream, milk and scraped vanilla bean in a large saucepan over medium-low heat, whisking until hot. Add about a cup of the milk mixture into the whisked egg and whisk to blend, then pour the egg/milk mixture into the hot

milk in the saucepan and continue to

Holiday Eggnog (makes approximately 3 quarts)

cook, whisking, for about 3-5 minutes, or until thickened enough to coat the back

of a spoon. Pour the mixture through a fine-mesh strainer into a bowl and allow to cool. Add the vanilla bean paste, nutmeg and liquors to the eggnog and stir well. In a

small bowl, beat the 4 egg whites until

soft peaks form and then gently fold into the eggnog. In a clean chilled bowl, beat

the remaining 1/2 cup heavy cream to soft peaks and fold it into the eggnog. Refrigerate until chilled, then garnish with additional fresh grated nutmeg and serve.

A Holiday Cookie Tradition Story and Photos by: Jennifer Burcke from 1840 Farm

H omemade cookies are intertwined

with my holiday memories in the

most delightfully delicious way. As a child, I could count on my maternal grandmother to fill our family’s holiday season with a few of our favorite cookies.

Now I find myself continuing the tradition of making holiday cookies for my family. A few of our favorite holiday cookie recipes are directly linked to those memories

from my childhood. Every year, I would look forward to the chocolate crinkle cookies my grandmother made. They were beautiful and delicious, full of chocolate flavor and highlighted by the powdered sugar that

Grandma rolled each one in before baking them in the oven. It has been decades since I enjoyed one o f my Grandmother’s chocolate crinkle cookies, but my

memory of them remains vivid. Every year, my family gathers in our farmhouse

kitchen to make our annual batch of chocolate crinkle

cookies. I look forward to the time I spend with them in the kitchen as much as I look forward to the first bite of the delicious cookies still warm from the oven. I hope that you will add my

family’s favorite holiday cookie recipes to your holiday tradition. With each passing year, you’ll find that these recipes will become your very own. So go ahead, make them with the people that you love and attach

your own memory to each delicious bite!

A Holiday Cookie Tradition Story and Photos by: Jennifer Burcke from 1840 Farm

1/2 cup (60 grams) powdered sugar 1 stick (4 ounces) butter, softened 1 cup (192 grams) granulated sugar 6 Tablespoons (30 grams) unsweetened cocoa powder 6 Tablespoons (33 grams) Ovaltine chocolate malt powder 1 teaspoon vanilla extract 2 large eggs 1 2/3 cup (200 grams) All-purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Silpat liners or parchment paper. Place powdered sugar in pie plate or casserole dish. Set aside as you prepare the cookie dough. Cream butter and sugar together using a mixer or food processor. Add cocoa, Ovaltine powder and vanilla and blend. Add eggs and mix until fully incorporated. Add flour, baking powder and salt and mix just until combined. If time allows, the dough may be chilled in order to make forming the balls of dough a less messy task. Form approximately 1 Tablespoon of dough into balls. Roll each ball in powdered sugar and place on cookie sheet spacing cookies about 2 inches apart from each other. Bake for 10-12 minutes or until the surface of the cookie is puffed and cracked. Set aside to cool for 15 minutes. Remove from the baking sheet to a wire rack to cool completely. Enjoy! This cookie dough freezes very well. Shape the dough into balls before placing on a tray lined with freezer paper. Once the dough is frozen solid, transfer to a freezer bag for long term storage. When you are ready to bake the cookies, remove them from the freezer as the oven preheats. Roll each ball in powdered sugar and bake. Frozen dough may need to bake an additional 2-4 minutes.

Chocolate Malt Crinkle Cookies makes 36 cookies

This recipe brings back a flood of childhood memories for me. I substitute Ovaltine chocolate malt powder for half of the cocoa called for in the original recipe. The malt adds a depth of flavor that my family enjoys even if the malt flavor itself is very understated. If you prefer, you may omit the Ovaltine and double the amount of cocoa. If you do, I would add another 1/4 cup of granulated sugar to the dough in order to balance out the increase in unsweetened cocoa powder.

This recipe is the perfect opportunity to break out your oven thermometer. If your

oven is too cool, the meringue will not dry adequately. If the oven is too warm, the beautiful white and red cookie will brown and affect both the taste and appearance of the cookies. 3 large egg whites, room temperature 3/4 cup sugar

1 large candy cane, crushed finely Preheat oven to 175 degrees Fahrenheit. Line two baking sheets with parchment paper. Combine egg whites and sugar in a heatproof mixing bowl over a pan of

simmering water. Stir constantly until the sugar has completely dissolved and the mixture is warm to the touch. Remove from heat and whisk on medium-high speed with a mixer until

stiff peaks form. Use a spatula to gently fold the crushed candy cane into the

mixture. Fit a large pastry bag with a plain 1/4 inch round tip. Using a small pastry brush, paint 3 or 4 stripes of red paste food coloring inside the pastry bag from tip to end. Carefully add meringue to pastry bag. Pipe the meringue into circles

approximately one inch in diameter on the prepared baking sheets. Bake the meringues until crisp, but not browned, about 90 minutes. The cookies should lift easily from the parchment paper when completely baked. Move to a wire rack to cool completely.

Meringue cookies will keep for several

days if kept in an airtight container at

room temperature.

Peppermint Humbugs

adapted from Martha Stewart Living December 2010 makes 48 one inch cookies

The Five Most Important Factors for Brewing Great Drip Coffee

Story and Photos by: JL Hufford

T he most important thing to remember when brewing any type

of coffee is that you’ll have to experiment to find exactly what

you’re looking for. You may have to brew three of four different test batches to really dial in your machine. Luckily, a few groups like the Specialty Coffee Association of America (SCAA) and America’s Test Kitchen have done a lot of

testing on these different variables with many different brewers and their results will help you hit the ground running! First and foremost, you’ll want to select a high quality coffee to brew in your drip machine. It is important to purchase your coffee as soon after it has been roasted as

possible. Fresh roasted coffee is extremely essential to a great cup of drip brewed coffee. You should only purchase specialty coffee in small amounts – generally only as much as you’ll use in a given period of time, say 1 to 2 weeks. After you’ve selected the type of coffee that you’ll be brewing, keep these

important factors in mind during the brew: 1. Water Quality

We’ll start off with the water that you use to make your coffee. Water constitutes a large portion of the finished product when you drip brew coffee, so using the highest

quality water available to you is paramount to making an excellent brew. Generally, using filtered water or bottled water will give you the best water quality for drip brewed coffee, but feel free to experiment; you may find that you enjoy

the taste of your tap water over bottled or filtered water! The SCAA recommends

certain standards for the water used to brew specialty coffee, just in case you want to know what the absolute best is when it comes to water:

Odor – The water should have a clean and fresh scent without any chemical odors or other unusual smells.

Color – The water should have a crystal clear color and should not be cloudy. Total Chlorine Content – 0 mg/L Total Dissolved Solids (TDS) Content – 150 mg/L (target), 75-250 mg/L (acceptable range) Calcium Hardness – 68 mg/L (target), 17-85 mg/L (acceptable range)

Total Alkalinity – 40 mg/L (target), at or near 40 mg/L (acceptable range) pH Level – 7.0 (target), 6.5 to 7.5 (acceptable range) Sodium Content – 10 mg/L (target), at or near 10 mg/L (acceptable range)

2. Water Temperature

This is where a high quality machine comes into play. Your brewer should be able to maintain a water temperature between 195° F to 205° F for optimal coffee extraction. When you use water that is lower than 195° F it will result in an under-extracted extremely flat and

watery tasting coffee; when you use water that is higher than 205° F it will cause the finished product to become acrid and bitter and will cause a noticeable loss of quality in the taste of the coffee. The

The Five Most Important Factors for Brewing Great Drip Coffee

Story and Photos by: JL Hufford

sweet spot is generally right around 200° F although you will have to tinker within

the acceptable range to find what you enjoy the most. 3. Ratio of Water to Coffee Grounds This is the hallowed battleground for coffee nerds world round (seriously, Google search for “coffee to water ratio”

and select images). There are many differing opinions as to what the most correct coffee to water ratio is. This never ending argument is for a good reason though as your decision here will have the greatest impact on the quality and taste of the finished coffee. A good rule of thumb: ABOUT 2 TABLESPOONS OF

COFFEE FOR EVERY 6 OUNCES OF WATER (1 GRAM OF COFFEE FOR EVERY 16 MILILITERS OF WATER). Again, this is something that you will have to adjust a few times before you get it exactly right. 4. Size of the Grind

Along with the timing of the brew cycle, this component of the process will have a noticeable impact on the taste of your finished coffee. If you prefer to purchase coffee in whole bean form you should always take care to grind your beans as close as possible to the start of your brew

in order to maintain the integrity of the coffee and keep it as fresh as possible. Consistency is the key! A burr or mill

grinder is the preferred method for

grinding as the ground coffee will be

consistent each time. Blade grinders will

have less consistency and may affect the

quality and consistency of your grind. If your coffee tastes bitter it is probably over-extracted, or ground too fine. If it’s flat or watery it is probably under-extracted, or ground too coarsely. Many times, expert roasters have determined for each of their roasts exactly what the best grind size is

for different types of coffee preparation

and will grind it to that size for you upon picking up your beans, just ask! You’ll have to play around with the grind size to find what suits you best, but a medium grind is generally considered optimal for drip brewing.

Also, this should go without saying but NEVER, EVER reuse your spent coffee

grounds, all of the good stuff has been extracted and you’ll only get bitter after tastes when you reuse extracted coffee, it’s not worth it! 5. Brew Cycle Timing

This component of brewing will have a major impact on the flavor of your coffee. The brewing time is the amount of time that the heated water is in physical contact with the ground beans. The length of time that the brewing process is allowed to go on for will have a direct effect on the quality of your finished

coffee. Water contact time should be determined primarily by the size of the grind that you use and the depth of the ground coffee (known as the “coffee bed”). Recommended brew cycle times range from 1-4 minutes for finely ground coffee, 4-6 minutes for a medium-fine (or Drip) grind, and 6-8 minutes for a coarse grind.

The general guideline is the finer the grind, the shorter the time. There are three major components to the brew cycle:

Pre-Wetting (or Wetting) – As the

brew cycle begins, the ground

coffee starts to absorb the water as it is released from the machine. The coffee begins to release gases as it brews. For a consistent extraction, the entire bed of coffee must be evenly pre-wetted within the first 10% of the brewing cycle time.

Extraction – After the grounds

release their gases and are thoroughly wet the actual process of extraction begins. During this phase, the water-soluble materials dissolve and move out of the coffee

grounds and into the water. The best and most desirable flavors are

extracted near the beginning of the cycle and the most bitter are extracted near the end of the cycle.

Hydrolysis –Through chemical

reaction with the water, the materials that were created during the extraction process are broken

down further into water soluble proteins and sugars that truly define the taste of a cup of coffee.

Making truly great drip coffee can be a simple task if you have practiced a little and set the parameters of your machine to work with the water and coffee that you

are using. Also, good equipment doesn’t hurt either. One of the most important factors when making drip coffee is the coffee brewing machine itself. A subpar machine will leave much to be desired as far as water temperature and cycle time consistency.

W hen I was a little girl, my

grandmother used to take

me to a market by her

home. It was a little Mom-

and Pop grocery store. It smelled like bananas,

sweet rolls and the musty smell of cardboard. I

remember the tan, square tiles on the floor were

flecked with avocado green and rust. I would

amuse myself by not stepping on the cracks

between the tiles while grandma gathered items

in her cart for the week.

Toward the end of the shop, by the registers, was

a great big display of bulk candies. I remember

grandma would give me a bag and let me scoop

out portions of delicious candies to take back to

her house. There were always so many to choose

from, and it was hard to narrow down my

choices. Grandma was patient while I struggled

with the large metal scoop and tipped out two or

three candies from each wooden barrel.

They were mostly candies by Brach's. The pink,

brown, and white of the Neapolitan Coconut

Cubes, the Milk Maid Caramels, Royals, and my

favorite Jelly Nougats.

For those of you who have never had a Jelly

Nougat, they are a white, creamy candy, vanilla

and very sweet, with slices of Jelly bean mixed

throughout. As you chew, every once in a while

you get a little taste of fruit with the creamy cube

of nougat.

Unfortunately, these candies are next to

impossible to find now-a-days. I've looked in

many grocery stores and haven't come across

them in years.

It 's not so much that they are a culinary

amazement, but they taste like my childhood.

They taste like grandma’s house, with her black

and white TV and her button box. So in memory

of my grandma, I came up with this white,

candied fruit studded fudge. It is a delicious

fudge recipe, dense and creamy. The bits of

candied fruit give it a grown up take on the

memory of my childhood. In a way, this fudge is

a symbol of how the seasons of life change, and

though the sweet memories of our past aren't

always as tangible as they once were, we must

adapt and make new sweets with the elements of

the present.

Sweet Memories Story and Photos by: Jennifer Sartell, Iron Oak Farm

¾ cup butter

2 2/3 cup sugar

5 ounces evaporated milk

1 bag white chocolate chips

1 large jar of marshmallow fluff

1 teaspoon almond extract

1 cup candies cherries, diced

1 cup dried apricots, diced

1 cup pistachios, shelled and diced

Melt butter in a medium pan. Stir in sugar and

evaporated milk. Cook until it reaches 230 to 235

degrees on a candy thermometer, stirring constantly.

Remove from heat and pour in white chocolate chips,

mix rapidly until smooth. Using a mixer, beat in

marshmallow cream and almond.

Stir in the candied cherries, apricots, and pistachios.

Pour into a 9x9 glass dish sprayed with cooking spray.

Let cool, slice and enjoy.

White Chocolate Fudge with Candied Cherries,

Dried Apricots, and Pistachios

A Very Merry Christmas Farmhouse Breakfast Story and Photos by: Jennifer Burcke from 1840 Farm

O n Christmas morning, as I open my eyes and greet the day, I’ll

be filled with anticipation. I won’t be wondering about gifts

underneath the tree. Instead, I’ll be counting the moments until we can begin our Christmas Farmhouse Breakfast. On such a special occasion, only one recipe will do: Cast Iron Skillet

Cinnamon Rolls with Bourbon Caramel Sauce. The farmhouse will be infused

with the intoxicating aroma of cinnamon as they bake in the oven. When served with a great cup of coffee and shared with family, this breakfast is reason enough for a celebration!

A Very Merry Christmas Farmhouse Breakfast Story and Photos by: Jennifer Burcke from 1840 Farm

Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce

serves 4-6

I like to use our WonderMill to mill our own organic, non-GMO flour for this recipe, but there’s no need to pass up making these rolls if you don’t have the ability to mill your own flour. You can substitute high quality whole wheat flour or All-purpose

flour depending upon your personal preference. If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough. If you don’t have a proofer, you can provide the dough with another warm, draft free

location to rise. Additional time may be necessary for the dough to rise sufficiently, but the cinnamon rolls will taste equally delicious. If you prefer to assemble the rolls the evening before, they can be kept overnight in the refrigerator for a slow proof.

Remove them from the refrigerator as the oven preheats on Christmas morning. Transfer them to the warm oven and bake as directed. Refrigerated dough may take a few extra minutes to bake, but will emerge from the oven bubbling and delicious.

Dough ¼ cup (2 ounces) warm water 1 Tablespoon (20 grams) molasses 1 package(2 ½ teaspoons) active dry yeast ¼ cup (2 ounces) warm milk 2 large eggs, room temperature 1 Tablespoon vanilla extract

2 cups (240 grams) All-purpose flour 1 cup (120 grams) whole wheat flour

½ teaspoon salt 4 Tablespoons (2 ounces) butter, cubed Bourbon Caramel Sauce ½ cup (96 grams) brown sugar 4 Tablespoons (2 ounces) butter 1 Tablespoon honey 1 Tablespoon maple syrup

1 Tablespoon bourbon Filling 4 Tablespoons (2 ounces) butter, softened ¼ cup (48 grams) granulated sugar ¼ cup (48 grams) brown sugar 2 Tablespoons ground cinnamon

In a large bowl, combine the warm water and molasses, stirring to dissolve the molasses. Sprinkle the yeast over the

mixture and set aside to bloom as you measure the dry ingredients, approximately five minutes. Measure and combine the flour and salt in a bowl. Use a whisk to mix the dry ingredients and evenly distribute the salt throughout the flour.

When the five minutes have elapsed, whisk the liquid ingredients and then add the warm milk, eggs, and vanilla. Whisk until the eggs are incorporated and the mixture is smooth. Add the dry ingredients in one addition to

the yeast mixture. Use a dough hook on a stand mixer or a wooden spoon, mix until a shaggy dough forms. If you are using a stand mixer, continue to mix the

yeast mixture. Using a dough hook on a stand mixer or a wooden spoon, mix until

a shaggy dough forms. If you are using a stand mixer, continue to mix the dough on the lowest setting for 5 minutes or until a smooth, elastic dough forms before beginning to add the butter slowly. Add the butter a piece at a time, allowing the mixer to work the dough between each addition. Continue to mix

until all of the butter is incorporated into the dough. Transfer the dough to a large bowl that has been brushed with butter or oil. Place the dough in the warm proofer or a draft free spot to rest and rise for approximately 60 minutes. Remove the

dough from the bowl and knead lightly before returning the dough to the bowl to rise for another 60 minutes or until doubled in size. As the dough is rising for a second time, prepare the bourbon caramel sauce. Add the brown sugar, butter, honey, maple

syrup, and bourbon to an 8 inch or 10 inch cast iron skillet. Place the skillet over medium high heat. Bring the mixture to a boil without stirring. Reduce the heat to medium and continue to simmer until the mixture thickens slightly, approximately five minutes. Remove the skillet from the

heat and allow the caramel to cool to room temperature. In a small bowl, combine the sugar, brown sugar, and cinnamon for the filling. Ideally, the butter should be soft enough to spread across the dough easily without stretching the dough. If it needs

a bit of encouragement, a fork can be used to mash it onto a plate before rolling out the dough. When the dough has risen sufficiently, transfer it to a floured surface. Lightly flour the surface of the dough before

using a rolling pin to roll it into a rectangle approximately 18 by 12 inches

in size. Using a pastry brush or your hands, brush away any excess flour from the surface of the dough. Spread the softened butter evenly over the dough before sprinkling the cinnamon sugar mixture on top of the butter. Begin

rolling the dough from one long side of the rectangle to the other, forming a tight tube and brushing away excess flour as you roll. Using a sharp knife, cut the dough into rolls approximately 1 ½ inches in width. Gently transfer the individual rolls

to the cast iron skillet, placing each one cut side down on top of the bourbon caramel sauce. Continue until all of the rolls are evenly spaced within the skillet. Place the skillet in a preheated bread proofer or a warm, draft free location to rise for another 30-60 minutes or until

the rolls have expanded to fill the pan. As the rolls rise, preheat the oven to 350 degrees. If you are planning to bake the rolls the following morning, the pan can be covered loosely with a buttered piece of plastic wrap and placed in the refrigerator to rest overnight.

Transfer the skillet to the preheated oven. Bake the rolls for 20-30 minutes, until lightly browned and slightly firm. Remove the skillet from the oven and allow to cool for at least five minutes. Using oven mitts and a healthy dose of caution, carefully cover the skillet with a larger plate or pan and flip the

skillet to release the cinnamon rolls. Remove the cast iron skillet, scraping any caramel from the pan. The bourbon caramel sauce will now be on the top surface of the rolls. Serve the rolls while still warm and enjoy every last bite!

Handmade,

Homemade,

and

Heartfelt

Photo by: Happy Days Farm

Christmas Cookies in a Jar Story and Photos by: Katy Light from Poppy Creek Farm

H and-made, home-made gifts are one of the greatest parts

of the festive season for me - to both give and receive!

They show such love and thought on the part of the giver, selecting or making something for the recipient to enjoy. And, because I am a firm believer that food is love, kitchen gifts always feature highly on my list of

things to give. One year I made bourbon and brandy truffles, another year canned goods from the previous summer were

wrapped and be-ribboned. This year, it’s all about cookies in a jar. They’re so

simple (and low cost) to make but, dressed up with some Christmas ribbon and festive paper, are a wonderful thing to give and receive. These are two of my very favorite recipes, and are the ones that I will be gifting to friends and neighbors this

year. All are made with ingredients that you can pick up at your local store, and they take a matter of minutes to put together.

Whether you are using wide or narrow mouth quart jars, use a

canning funnel to help get the ingredients into the jar without spilling them everywhere.

Press down each layer of

ingredients carefully, in the middle and all the way around the edges,

between layers. I use a wooden spoon to do this.

Write out the baking instructions on Christmas paper and tie with

Christmas ribbon for a festive touch. You could print the labels, but I love the additional personal touch of a hand written tag.

For a little something extra, you

could add a small bottle of homemade vanilla extract or a

basket of fresh eggs from your hens.

A couple of handy little hints

to make the construction easier

Into your jar, layer the following. I put the spices around the edges so that they add

a little color to the layering:

1 cup sugar 1 1/2 tsp baking powder 1/2 tsp chili powder 1/2 tsp finely ground black pepper 1/2 tsp ground ginger 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/4 tsp cayenne pepper 2 cups all-purpose flour 5 ounces bittersweet chocolate pieces (in a small bag)

On the label, instruct the recipient to add the following:

1/2 cup butter, softened 1 egg 1 Tablespoon milk

Include the recipe instructions:

Mix the content of the jar with the softened butter, then add the milk and egg and mix to a firm dough. Split the dough in half. Roll each half into a 6-8” roll and chill in the fridge for 6-24 hours.

Slice into 1/4” slices with a sharp knife and place 1” apart on a baking sheet. Bake at 375 for 8-10 minutes. Melt the chocolate in a double boiler and add 1 Tablespoon shortening. When melted, dip the cooled cookies into it.

Three Pepper Spiced Cookies

I gave these a couple years ago to my husband’s colleagues and there were rave

reviews. This year I went a step further, and picked the red and green M&Ms out of the packet to give a Christmassy feel. You can sometimes find the red and green ones during the Christmas season, but our store didn’t carry them. Layer the following into the jar:

1 1/3 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup quick cook oats 3/4 cup M&Ms 3/4 cup chocolate chips 1/2 cup brown sugar, packed 1/2 cup white sugar 1/3 cups chopped pecans

On the label, instruct the recipient to add the following:

1 egg 1/2 cup butter 1 teaspoon vanilla extract

Include the recipe instructions: Mix the contents of the jar with the

softened butter, then add the milk and egg and mix to a firm dough. Split the dough in half. Roll each half into a 6-8” roll and chill in the fridge for 6-24 hours. Slice into 1/4” slices with a sharp knife

and place 1” apart on a baking sheet. Bake at 375 for 8-10 minutes.

Christmas Cowboy Cookies

DIY - Slate Cheese Board Story and Photos by: Jennifer Burcke from 1840 Farm

S everal years ago, we were

having an impromptu dinner

party at 1840 Farm. We had

collected a lovely selection of

cheese and crackers, savory jams, and

nibbles to share with our guests. Things

were shaping up to be beautiful and

delicious.

I like to keep our gatherings casual. We

live in a farmhouse and I like the setting

to be filled to the brim with farmhouse

style to reflect what I love most about our

home. I often use wooden cutting boards,

mason jars, and a collection of simple

plates and platters to set the scene and

display the day’s menu.

On this particular occasion, I realized

that I was short several serving boards

and plates. I was certain that I could

repurpose something here on the farm to

make my own unique serving pieces while

staying true to our farmhouse setting.

I didn’t have to look very far. Our

farmhouse kitchen has several interesting

features. One of them is a slate tile floor.

I love the variation in color, shape, and

size in the collection of tiles that were

used to build the floor of my favorite room

in our house.

I knew that we had quite a collection of

slate tiles that had been left by the

previous owners of the farm. I selected a

few different sizes and shapes and put

them to use that afternoon. They were

perfectly suited for the task. They were

durable, beautiful, and full of the rustic

charm that I love so much.

Since then, I have found that these tiles

are perfect for serving cheese or cured

meat as part of a cheese course. I can

easily chill the tiles in the refrigerator

before use, helping to keep food cool even

on a warm summer day.

The slate boards are beautiful and

provide a lovely backdrop for the food

displayed on them. By design, they have

a rough surface on the reverse side. In

order to protect the table or counter that

the tiles will be displayed on, I crafted a

few non-slip feet using something else I

had on hand: synthetic wine corks.

Using a pencil, I marked a few corks at ¼

inch increments. With a craft knife, I

carefully sliced the corks at each mark.

Using a dab of hot glue, I attached a cork

foot to each corner of the bottom of the

tile.

DIY - Slate Cheese Board Story and Photos by: Jennifer Burcke from 1840 Farm

I have been using the original slate cheese

boards for three years and they’re still in

excellent condition. The glue and

synthetic cork tolerate hand washing very

well and are no worse for their years of

use.

So many of our guests have remarked at

their interesting style and look that I have

made several sets to give as gifts. A pair of

these slate boards tied with garden twine

and accompanied with a few of my savory

jams in glistening mason jars with a

wedge of local cheddar is always a

welcome sight as a hostess gift. The

boards are unique and almost always

serve as a conversation piece. I love

knowing that our friends and family will

be using them for happy celebrations and

gatherings for years to come.

While I used slate tiles, you could use any

type of tile that suits your décor or

whatever you might have on hand. Tiles

are inexpensive and readily available in a

range of colors and sizes. Sealed tiles can

be washed in warm soapy water by hand

and allowed to air dry before storing for

their next use.

Craft Your Own Herbal Soap Without Using Lye Story and Photos by: Jan Berry from The Nerdy Farmwife

P ossibly the most often expressed sentiment I hear, when it comes

to soap making, goes something like:

“I want to make soap, but I’m really

scared of the lye!”

That is a completely justified fear and one that I shared for a very long time. It took

months of research before I felt comfortable enough with the idea and even then, I had my husband handle it for the first few batches. I would like to tell you that if a complete chicken like me can now handle lye like a pro, then you should be able to do so too,

one day! However, until you’re ready, or if you just aren’t interested in that aspect of soap making – I’m here with a work-around to help you create your own unique herbal soaps, without handling the lye part. It’s so safe, your children can help you!

What Soap & Cake Have in Common Making soap can be compared to making cake. You can either go to the store and buy a ready-made cake from the bakery section OR you can buy a box of cake mix to whip up at home OR you can buy the individual ingredients to make one from

scratch. In the same way, you can buy ready-made bars of soap OR you can buy a pre-made mix (melt & pour soap base) OR you can buy the oils, lye, etc. needed to make

your own from scratch (cold process or hot process soap.)

Each step you take further away from the made-from-scratch version, you have an added price to pay. Convenience is not only more expensive, but you also have to put up with extra ingredients, preservatives, and

unpronounceable chemicals. I have yet to find a melt and pour soap base that does not have a sketchy additive or two in it. (If you’ve found a completely natural one that is palm free, please leave me a note in the comments so I can check it out!)

However, let’s do a quick comparison of ingredients in the melt & pour base I’m going to use in this post (from Brambleberry.com) and Dove Beauty Bar (just because that’s a random one I remember using as a kid):

Melt & Pour Soap Base: Coconut Oil, Palm Oil, Safflower Oil, Glycerin (kosher, of vegetable origin), Purified Water, Sodium Hydroxide (saponifying agent, i.e. lye), Sorbitol (moisturizer), Sorbitan oleate (emulsif ier), Soy bean prote in (conditioner)

Dove Beauty Bar: Sodium Lauroyl Isethionate, stearic acid, sodium tallowate or sodium palmitate (that’s animal fat or palm oil that has been reacted with lye), lauric acid, sodium isethionate, water, sodium stearate, cocamidopropyl betaine,

Craft Your Own Herbal Soap Without Using Lye Story and Photos by: Jan Berry from The Nerdy Farmwife

sodium cocoate, fragrance, sodium chloride, tetrasodium EDTA, trisodium

etidronate, BHT, titanium dioxide See that both of those have lye (sodium hydroxide) in the ingredients? Making soap without lye isn’t really possible, whether you are a large corporation or home hobbyist! However, you can pay the extra bit of cost and have someone handle

that part for you, which is what we’re doing here today.

The Fun Part

Okay, now it’s time to get creative! These projects revolve around a block of clear melt & pour base that I purchased

from Brambleberry.com. There are several other suppliers out there, along with your local craft store – shop around until you find a base whose ingredients you like (they are surprisingly diverse!) I chose this one because it had the least amount of additives, than others I had looked at. I also like a clear base because I like how

the colors shine through, in jewel like tones. If you can’t find any locally, try a search like THIS ONE at Amazon.com. They have a huge selection! 1. Melt The Soap Base

To melt the soap base, cut it into chunks and place in a glass measuring cup. You can either use a double boiler or heat it in your microwave for 30 seconds at a time, until it turns to a smooth liquid.

2. Prepare Your Molds I picked up a pack a little square molds at my local craft store for just a few dollars, but you can also try silicone muffin pans,

candy molds, paper cups, frozen juice containers… look around your kitchen and get creative! Lightly spraying your mold with a tiny bit of oil and then wiping it smooth will help with release. (Though I forget as often as I remember and it still usually works out

okay.) 3. Add Colors, Scent, Herbs & Flowers Now that you have a liquid base to work with – you can do all sorts of things to it!

To add dried flower petals to the top of your soap, pour a very thin layer of

melted soap base into the bottom of the mold. Sprinkle your flower petals on and let this set up for about ten minutes before adding more soap. A few ideas for natural colorants (Where to buy):

green: French green clay, chlorella powder

yellow: finely ground safflower

orange: annatto seed powder

pink/red: rose clay, alkanet root powder, beet root powder

Start with about 1/8 teaspoon per pound

of soap base. Make sure to mix your colorants with either a tiny bit of water or oil first or even a small amount of soap (in a separate cup) until they are smooth. That way you don’t end up with chunks of unmixed powder in your soap. (You will have specks though.)

If you’d like to add honey and/or oatmeal, try adding two to three teaspoons per pound of soap base. Make sure your soap has thickened up a bit, before stirring the oatmeal in or it will all settle to the bottom of your mold. Poppy seeds and flecks of vanilla bean can be handled the same way.

Essential oils can be used to add a lovely scent to your creations. (Where to buy)

Peppermint

Rose

Lemon

Orange

Spearmint

Cinnamon (use sparingly)

Jasmine

Bergamot

Ylang Ylang If you’d like to add herbs, try rubbing the leaves through a fine mesh sieve first, to

break them down into a powder of sorts. (You can also use a small coffee grinder.)

This will be easier on your drains than larger pieces. To avoid all of your herbs settling to the bottom of your soap mold, let the soap mixture thicken somewhat before stirring them in. I buy most of my herbs through: Mountain Rose Herbs or Bulk Herb Store.

Below, I’m rubbing dried peppermint leaves through the sieve. I added them to the green soap shown in the photo at the top of this post, along with peppermint essential oil, French green clay and chlorella powder. Keep in mind that some items such as dried mint leaves &

lavender buds will eventually turn brown, so don’t rely solely on those for color & decoration.

4. Finishing Up!

Once you’ve colored and added and layered to your heart’s content, then it’s time to pour your soap into your selected molds. You might notice a few bubbles across the top. If you spritz them with rubbing alcohol, they’ll magically disappear!

Once poured, let your soap sit for an hour or so to harden before trying to unmold. If you find it won’t come out easily, you can pop it in the refrigerator for a short while and see if that helps, but do that as a last resort. Refrigerating or freezing will make

your soap prone to getting beads of moisture on it. (I learned that the hard way!) You can read an excellent post on how to keep that from happening: HERE. Once your soap has completely cooled,

wrap it up tightly (plastic wrap will work great.) This is just an overview of melt and pour soap! There are so many other things you can do with it. SoapQueen.com has tons of projects you might like plus a google search will surely turn up dozens more!

Using melt & pour soap can be a fun hobby all on its own, or you can use it as a stepping stone to making your own from-scratch soap. When you’re ready for that, check out my Soap Making 101 post for more details.

Make Your Own Wild Rose Whipped Body Butter Story and Photos by: Jan Berry from The Nerdy Farmwife

T his luscious body butter is so rich, so moisturizing… it has quickly become a new favorite of mine! I adapted it from the wonderful whipped body butter recipe found

HERE on the Soap Queen Blog. I love that it’s super easy to put together – no melting, no chilling, no complicated steps. I loaded my version up with wrinkle

fighting rosehip seed oil, skin nourishing mango butter, rose petal infused sunflower oil, and then lightly tinted it pale pink with a smidge of rose clay.

Wild Rose Body Butter

7 ounces mango butter (or shea or avocado butter if you’re allergic)

2 ounces sunflower oil (I infused mine with rose petals – see HERE to learn how)

1/2 ounce rosehip seed oil

10 drops geranium rose essential oil

8 drops rose absolute

2 teaspoons tapioca starch

1/2 teaspoon rose clay You can buy the ingredients you need for this project at BrambleBerry or Mountain Rose Herbs.

To start, place your mango butter in a mixing bowl. The original recipe suggests that you use a stand mixer; however, I don’t own one so made do with my cheapo hand held. It worked great; I just had to remember to stop it every so often so it wouldn’t overheat. Begin mixing the mango butter, gradually increasing speed until it’s light and fluffy. Add the sunflower oil, rosehip seed oil, tapioca starch, rose clay, and essential oils.

Note: If you’re allergic to sunflower, just substitute with another light oil such as avocado, olive, meadowfoam, jojoba, etc. If you don’t have tapioca starch on hand, you can try substituting arrowroot or corn starch instead. The rose clay adds a pale pink tint to the body butter; you can leave it out or replace it with a bit of alkanet root infused oil, if you’d like. For scent, you can use all Rose Absolute or all Geranium (Rose) essential oil; I only

combined the two, since I had both on hand. Geranium gives a nice rosy scent, usually at less cost than rose essential oils.

Make Your Own Wild Rose Whipped Body Butter Story and Photos by: Jan Berry from The Nerdy Farmwife

Resume mixing, starting on low then gradually increasing speed.

Beat until the body butter is light and fluffy. The texture reminds me a bit of buttercream frosting when it’s ready. (But, don’t eat it!) Spoon into jars and cap tightly. This recipe fills about 7 or 8 of the small two ounce jars as shown below. If you’d like to make round labels, check out my tutorial HERE on how to do so. If you love roses, you may also like my ebook: Things To Do With Roses!

https://www.etsy.com/shop/FreshEggsDaily

http://sierrasageherbs.com/Animal.html

A Few of

Our

Favorite

Things

Photo by: Whimsical Years Photography

W hen the notion of putting

together a Holiday Issue

started to become a

reality, we couldn’t help

but dream of sharing A Few of Our

Favorite Things with you. This section

started to take shape quickly as we

organized the growing list of products

that we love into categories. Then we

had an amazing idea. What if we

invited companies and Etsy Shops to

s e n d i n t h e i r p r o d u c t s f o r

consideration?

The more we discussed the idea, the

more we loved it. We sent out over 100

invitations and waited with excited

anticipation to see who would respond.

We were delighted when the Emails

s t a r t e d r o l l i n g i n . W e w e r e

overwhelmed when the products

started arriving on our doorstep!

The requirements for being included in

our Gift Guide were simple. First, the

product had to be amazing. Then we

had to have the ability to see it in

person. We wanted to have the chance

to see it, touch it, and share our

personal introduction to every single

item with you.

We knew that moving forward in that

direction would take considerably

longer. We didn’t mind at all.

We felt like adding our own personal

caption for each and every item would

help to explain why we had chosen it

from the collection of products that we

had reviewed. We wanted you to know

why we would happily purchase these

products for someone special on our

holiday shopping list.

We didn’t require that these companies

advertise in our magazine. We didn’t

want them to pay to be included in this

comprehensive collection of our favorite

things. Instead, we merely wanted to

have the opportunity to share these

fantastic items with you. We’re proud

to introduce our readers to these

fabulous products and the shops that

created them.

We’re also incredibly grateful that so

many companies chose to participate

in our A Few of Our Favorite Things

Holiday Gift Guide. We know that

you’ll love their amazing products as

much as we do!

A Few of Our Favor i te T hings H o l i day G i f t G u i de

A Few of Our Favor i te T hings

For the C ook A digital food scale just

might be my pick for the

most important tool in my

kitchen. I always use my

scale to measure ingredients

when baking. Doing so

allows me to achieve

consistent results time after

time. I can’t imagine baking

without it.

This book’s recipe for brioche

inspired me to try my hand at

making my favorite type of bread.

The detailed instructions and photos

guided me every step of the way to

delicious success.

As soon as I saw this cookbook, I

couldn’t wait to make the beautiful

sticky buns featured on the cover.

Since then, I have worked my way

through its pages delighting my

family with delicious dishes.

This cookbook contains so much

more than recipes. It details a food

philosophy called the “traditional

foods movement”. I t features

recipes inspired by the four seasons

and eating what is at its local best.

This cookbook is filled with classic

French recipes that have been

updated and simplified. I’ve made

the Salmon with Lentils on page

136 that I no longer need to consult

the recipe!

A pie bird is essential when

baking double crusted pies.

These little birds allow steam

from the bubbling filling to

escape. Less steam under the top

crust yields a flakier crust and

perfectly gelled filling. When not

in use, these little birds make a

whimsical bit of kitchen décor.

If you’re considering putting up your

harvest for the first time or hoping

to find new recipes to add to your

annual canning routine, this book

will inspire you. Basic canning

practices are explained in detail and

each recipe i s easy to fol low,

ensuring canning success.

Thi s book inspired an ent i re

winter’s worth of “French Fridays”

here at 1840 Farm. We cooked and

baked our way through the book,

enjoying each and every bite. From

savory to sweet dishes, you’re sure to

find something to please the family

and friends gathered at your table.

I find myself using my Proteak

board as a serving tray as much

as I do a cutting board. The

surface is so beautiful, making it

ideal for serving appetizers or a

cheese course. The teak is

organically and sustainably

grown, making this cutting board

even more beautiful in my eyes.

http://www.jlhufford.com/

These hand carved mahogany dibbles are as beautiful as

they are useful in the garden. They’re ideally suited for

creating tiny indentations in the soil for seeds or larger

hollows for seedlings and bulbs. When not in use, these

beautiful and traditional tools make a wonderful

conversation piece and serve as a warm reminder of the

promise of the next growing season.

This book combines gardening and

cooking into one fabulous read.

The subtitle really does say it all,

calling the book, “A Food Lover’s

Guide to Vegetable Gardening.”

This charming book combines

history and farming. With each

page, you’ll gain a more vivid

understanding of the Founding

Father’s love for agriculture.

A membership in the Seeds of the Month Club offers seasoned

and novice gardeners alike the opportunity to add non-GMO

varieties to their gardens. Members enjoy having non-GMO

seeds delivered to their mailbox every month. Joining is a

wonderful way to expand your gardening horizons!

Mother Nature’s Winter chill may send gardeners inside for the

season, but this organic Mushroom Farm won’t mind at all. In as

little as ten days, you can grow a crop of fresh mushrooms indoors,

making this kit the perfect gift for gardeners and gourmands alike!

Snap Circuits sets entertain children for hours.

There’s always another machine to build, one more

circuit to reimagine. Like the best activities, the fun

never ends because the possibilities are endless. If

you’re looking for a way to encourage creativity and

problem solving, these are the perfect inspiration!

With this kit, children and kids at heart can make a pair of large

potholders in time for holiday gift giving. This metal loom is sturdy

and will withstand years of use. Additional loops are available and

can be used to create beautiful, useful gifts in any color combination.

This busy bag is the perfect way to keep small hands occupied during a

holiday car trip or visit to Grandma’s house. Everything is safely

packed away in a reusable muslin bag and hours of creative fun await.

Little ones can while away the day drawing, creating, and playing before

packing it all up and taking it home. These kits make the perfect way to

greet a visiting child during the holiday season!

This coloring book

features 40 images

inspired by daily life at

Iron Oak Farm. It

i n c l u d e s f a r m

an ima l s , s ea son a l

harvests, and farm

activities for a young

art ist to color and

enjoy

These all natural

products make a

lovely gift for the

baby, toddler, or

expectant Mom on

your gift list. They

are lightly scented

w i t h s o o t h i n g

ingredients designed

to help protect Mom

and baby’s skin

naturally.

These activity crates make

a great holiday gift for the

child who loves to explore

science, art, and the joy of

creating something all their

own. The fun begins as

soon as the box is opened!

These waterproof blankets are as beautiful as they are versatile.

They’re perfect for any use where a dry place to land will be

appreciated. They’ll be a welcome sight at picnics, playgroups, or

visits to Grandma’s house. They provide a great spot for a little

floor time for baby or any activity where its waterproof inner layer

just might save the day.

If you’ve ever considered

making sourdough, then

this book will be a worthy

companion in your journey.

The detailed book is filled

with advice and recipes that

use natural yeasted starters.

Waiting to slice into a

loaf of fresh bread

might just be the most

difficult part of bread

baking. A double

serrated bread knife

makes the job of slicing

it that much easier.

The specialized blade

s l ides ef fo r t le s s ly

through the loaf without

compromising the soft

texture of fresh bread.

This bread proofer creates the ideal

environment for your homemade bread dough

to rise evenly in far less time. Its unique,

foldable design makes it easy to store when not

in use.

If you love fresh bread, then

this linen bread bag is the

perfect place to store it.

These bags keep a loaf’s

exterior firm and crisp. They

are also beautiful and look

lovely on the dinner table.

U s i n g t h e

WonderMil l ,

you can grind

fresh flour in

your kitchen.

In moments ,

you’ll watch as

t he mac h in e

transforms the

grain of your

c h o i c e i n t o

beautiful flour.

This is the perfect cookbook

for someone who wants to try

their hand at bread baking.

The recipes are simple,

forgiving, and delicious.

If you’re lucky enough to

collect fresh eggs from

your own flock, you’ll want

a s t e a d y s u p p l y o f

delicious recipes to feature

them in. This book will

inspire you to add a few

new egg focused recipes to

your breakfast, lunch, and

dinner routine!

These sachets of

blended herbs will

help to freshen

your flock’s nest

box and coop.

W h i l e t h e s e

aromatic herbs

deter pests, your

hens will enjoy

the ir ca lming

scent. The herbs

are all safe, edible,

and beautiful!

A busy chicken is a

happy chicken and this

sturdy swing will keep

your birds busy every

day. The innovative

design allows the swing

to be adjusted and

leveled while keeping

safety in mind. This

swing is made in the

USA and perfect for

keeping your birds

entertained all day long!

These lovely photographs capture the essence of life on the

farm. You’ll find many more beautiful photographs of animals

and the farm landscape that they call home. There’s something

in their shop for everyone to enjoy.

This beautiful print seems to catch a free ranging hen in

the act of engaging in a little friendly conversation with an

equine pal. No matter the subject of their conversation,

the scene is absolutely beautiful!

The Mason Shaker is a

fabulous way to add a little

Farmhouse Style to any

cocktail hour. Whether

you’re mixing homemade

raspberry lemonade in the

summer or an Old

Fashioned to battle Winter’s

chill, you’ll love using this

unique and stylish shaker.

What if the goal of eating seasonally was

applied to cocktails? This book is the

result of just that sort of thinking. Within

its beautifully illustrated pages, you’ll find

delicious cocktails ideally suited for

enjoying during each of the four seasons.

A craft cocktail is equal

parts appealing to the

palate and the eye. If

you’re dreaming of the

latter, these ice cube

trays are a step in the

right direction. Perfect

cubes of ice can dress

up any cocktail during

the holiday season.

This fabric coiled wine trivet comes

paired with a matching drip collar. Both

are stylish and machine washable.

They’re the perfect tabletop accessory for

a great bottle of wine.

This Small Batch Homebrew Starter Kit is the

gateway into the world of beer making. The

recipe of your choice will be paired with all of

the guidance and specialized equipment

necessary to craft your own beer. In a few

weeks, a gallon of delicious homemade beer

will be ready to bottle and share.

This hand forged

r a i l r o a d s p i k e

bottle opener is as

u s e f u l a s i t i s

beautiful. What

was once a humble

railroad spike has

been transformed

w i t h h e a t a n d

a r t i s t r y i n t o a

b e a u t i f u l ,

completely one of

a k ind tool for

your home bar.

This all natural sleep stick can be applied to pressure

points to help relax and soothe. The calming

lavender scent will help you drift off to a peaceful

night’s rest and infuse your day with its lovely scent.

These products are 100% natural and smell fabulous. Even

better, they soothe dry and irritated skin in moments and are

perfect for combating the elements all year long.

These handcrafted soaps are made in small

batches using natural plant and essential oils.

You won’t find any artificial colors or

fragrances, just the delicious scent and

luxurious feel of a fabulous bar of soap!

This tumbler is the

perfect way to take an

iced coffee or tea on

the go. The BPA free,

dishwasher safe lids are

available in a range of

colors and are sized to

fit standard or wide

mouth jars. When

paired together, they

provide an eco-friendly

and stylish way to

transport your favorite

beverage wi thout

spilling a drop.

https://www.etsy.com/listing/126161050/chicken-flour-sack-towel-deluxe-natural?ref=shop_home_feat_2

These unbleached

100% cotton flour

sack towels are

adorned with

beautiful artwork.

Each piece is

made by hand

using a screen

p r i n t i n g

technique. The

lovely prints in

deeply saturated

c o l o r s

compliment any

home décor.

This pair of oatmeal

tweed cable knit socks are

beautiful and functional.

They are also hand sewn

with an incredible

attention to detail. They

are long enough to stretch

to just under the knee,

but versatile enough to be

worn loosely between the

ankle and knee. They

can also be rolled down

over the top of your

boots, making a boot

sock and cuff in one

delightfully comfortable

fashion accessory.

Shoelaces are so last year. This responsive lacing system is perfect for

your favorite pair of running shoes or any shoe that you’d rather wear as a

slip on instead of bending over to tie and untie. Not only are they

colorful and stylish, but they’re the perfect gift for the child who hasn’t

quite mastered the art of tying their shoes. They are available in a

rainbow of colors and can be mixed and matched to create a completely

unique set of your very own.

This handmade

bracelet is an

updated, modern

take on a classic

design. It’s

anyth ing but

simple and a

beautiful way to

add a bit of style

to your day.

There are few things more

versatile than a clothespin.

These beautiful clothespins are

handmade using quality

hardwood and fitted with a

heavy duty fully-wound spring.

You’ll find yourself using these

sturdy pins for crafts and a

multitude of other uses around

the house.

This stylish t-shirt and poster support

a great cause. By wearing your heart

on your sleeve or your walls, you can

help to make the first New York Bee

Sanctuary a reality. It’s not often that

you can add to your wardrobe while

protecting natural biodiversity!

A Gift for You

Thanks to our

f r i e n d s a t

Scratchy Pixel, we

can share the

b e a u t i f u l

printable gift tags

on the following

pages with you.

We hope that

you’ll enjoy using

them on the gifts

you’re sharing

with friends and

f a m i l y t h i s

holiday season.

Homemade herbal solutions for cleaning your

home, coop, and everywhere in-between

Planning and planting your garden with delicious

meals in mind

How to add to your flock, herd, and homestead

Recipes to celebrate food at its seasonal best

For Spring

In Season Magazine is a quarterly publication that

celebrates the promise of living well and enjoying

the adventure of each distinct season. Subscribe

for FREE and celebrate each season with us!