In Season Magazine - The Holiday Issue 2014

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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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.

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.

Lisa Steele is the creative mind behind Fresh Eggs Daily速, 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.

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.

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.

T h e H o l i d ay I s s u e

December 2014

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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

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 Cab Story and Photos by: Brittany May and Penny Ausley from Happy Days Farm

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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

in Christmas

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-DaysFarm

From the Farmhouse Kitchen

Photo by: Happy Days Farm

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

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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

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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.)

Holiday Eggnog (makes approximately 3 quarts)

~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 mediumlow 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

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

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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 p ow de re d s ug a r that Grandma rolled each one in before baking them in the oven.

It has been decades since I enjoyed one of 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!

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.

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.

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

The Five Most Important Factors Story and Photos by: JL Hufford

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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

for Brewing Great Drip Coffee

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 re le ase d f rom the machine.

The coffee begins to release gases as it brews. For a consistent extraction, the entire bed of coffee must be evenly prewetted 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.

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

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hen I was a little girl, my grandmother used to take me to a m arket by her home. It was a little Momand 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.

White Chocolate Fudge with Candied Cherries, Dried Apricots, and Pistachios 他 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.

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

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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!

Farmhouse Breakfast 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

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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.

A couple of handy little hints to make the construction easier 

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.



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.



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.



For a little something extra, you could add a small bottle of homemade vanilla extract or a basket of fresh eggs from your hens.

Three Pepper Spiced Cookies 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.

Christmas Cowboy 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.

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

Layer the following into the jar:

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.

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

1 egg 1/2 cup butter 1 teaspoon vanilla extract Include the recipe instructions:

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.

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

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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 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.

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.

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.

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.

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 Âź 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.

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 dĂŠcor 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 Story and Photos by: Jan Berry from The Nerdy Farmwife

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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 workaround 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 readymade bars of soap OR you can buy a premade 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 (e mul si f ie r ), Soy be a n pr ote 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,

Without Using Lye 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 (Where to buy):

for

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.

natural colorants

 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

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.

M a ke Yo u r O w n Wi l d R os e Story and Photos by: Jan Berry from The Nerdy Farmwife

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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.

W h i p p e d B o dy B u t t e r 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!

A Few of Our Favorite Things

Photo by: Whimsical Years Photography

A F e w o f O u r F avo r i t e

Ho l iday G ift G uide

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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 send in their products for consideration?

We knew that moving forward in that direction would take considerably longer. We didn’t mind at all.

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 started rolling in.

We were o v e r w h e l me d w h e n t h e p r o d u c t s started arriving on our doorstep!

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.

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 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’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!

T h i ng s

For the Cook

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.

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.

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.

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.

This cookbook contains so much more than recipes. It details a food philosophy called the “traditional foods movement”. It 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!

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.

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 is easy to follow, ensuring canning success.

Thi s b oo k i n spir ed a n e nti 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.

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!

These all natural products make a lovely gift for the baby, toddler, or expectant Mom on your gift list. They are lightly scented with soothing ingredients designed to help protect Mom and baby’s skin naturally.

This coloring book features 40 images inspired by daily life at Iron Oak Farm. It includes farm animals, seasonal harvests, and farm activities for a young artist to color and enjoy

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.

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.

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 i d e s ef fo r tl e s s ly through the loaf without compromising the soft texture of fresh bread.

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.

Using the Wond erM ill, you can grind fresh flour in your kitchen.

In moments, you’ll watch as the machine transforms the grain of your choice into 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 steady supply of 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.

While these aromatic herbs deter pests, your hens will enjoy t h e ir c a l mi n g 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 railroad spike bottle opener is as useful as it is beautiful. What was once a humble railroad spike has been transformed with heat and artistry into a b e a u t i f u l , completely one of a ki n d t o o l f o r 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.

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 w i t h o ut spilling a drop.

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!

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 dĂŠcor.

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 an yt h i n g 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 friends at 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 family this 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

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