Naturally Holiday 2016

P.Allen Smith's

NATURALLY Holiday 2016

Open here for

Pie

Holiday Gift Ideas Rosemary Wreath

Be Generous

We always hear it’s better to give than to receive. It’s absolutely true, but why? Humanity has pondered the giving-receiving paradox for many ages. Because, if we’re perfectly honest, giving can feel uncomfortable and counterintuitive at first, but when you do, I guarantee you will find abundance. So, relax and lean in to the giving season. Even if you can only spare a kind word or the gift of your knowledge and time, you have more than you think!

While you’re giving, remember to be generous to yourself!

An empty well has nothing to offer. So, nourish your roots, then share what you create. They say the meaning of life is to find your gift, and the purpose is to give it away.

Consider the earth. She gives us food, minerals, fuels and precious stones. Her fruitfulness knows no bounds. Of course, we should not take her for granted, but even still, her abundance boggles the mind. She supports us, loves us, feeds us and, ultimately, outlasts us. When you give, think of the earth and all you have already received.

Be kind. Be grateful. Be generous.

P. Allen Smith's

NATURALLY PUBLISHER

P. Allen Smith CHIEF MARKETING OFFICER

Mike Mueller EDITOR

Melissa Tucker DESIGNER

Katherine Laughlin SOCIAL MEDIA

Christa Page PHOTOGRAPHERS

Beth Hall Mark Fonville Jason Masters Jane Colclasure STYLIST

Lori Wenger

“Be practical as well as generous in your ideals.

Keep your eyes on the stars, but remember to keep your feet on the ground.” ― Theodore Roosevelt

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Table of Contents

Citrus-Glazed Turkey 10

Pie Crust Secrets 20

Grow Refresh-Mint 24

Rosemary Wreath 28

Dahlias Indoors 30

Sweet Potato Pie 32

CONTACT For advertising inquiries, email mmueller@pallensmith.com For editorial and general feedback, email mtucker@pallensmith.com On the Cover: Sweet Potato Pie

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give thanks

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butternut squash soup

CLICK HERE FOR BUTTERNUT SQUASH SOUP RECIPE

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roasted sweet potatoes

CLICK HERE FOR ROASTED SWEET POTATO RECIPE

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turkey

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Dinner Party

CLICK HERE FOR CITRUS-GLAZED TURKEY RECIPE

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HOLIDAY ENTERTAINING OUTDOORS

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TREAT YOUR THANKSGIVING LEFTOVERS RIGHT WITH PIE

By Jennifer Burcke

I look forward to our Thanksgiving feast all year long.

I use leftover turkey, mashed potatoes, green beans,

It’s difficult to top a holiday that’s celebrated with

and gravy to create a delicious dish that delivers

a feast of what’s in season. As the day approaches,

comfort with every bite. When the refrigerator holds

I begin to anticipate sitting down to a dinner plate

a tiny bit of creamed spinach or a few spoonfuls

filled with roasted turkey, dressing, mashed potatoes

of roasted carrots, they are also worked into the

and gravy, creamed spinach, sweet potatoes, and

filling. I often add a few other seasonal favorites like

green beans. I look forward to the leftovers almost

mushrooms and parsnips to this recipe. I love their

as much as the original meal. You can count on me

earthy flavors, but don’t usually serve them as part of

sitting down to an open faced hot turkey sandwich

our Thanksgiving dinner. Adding them to this recipe

topped with gravy once or twice in the days following

gives the leftovers a completely new flavor and feel.

Thanksgiving.

This pie is delicious, reminiscent of a homemade

As much as I love a simple and delicious turkey

pot pie. I bake it in my large 12-inch cast iron skillet,

sandwich, I also enjoy reinventing the holiday meal

placing a sheet of homemade herbed pie crust on

leftovers into new and delicious dishes. One recipe

top before baking. You can also make a double batch

my family requests year after year is Thanksgiving

of the herbed pie crust, placing half in the pie plate

Leftover Pie. I alter the recipe each year depending on

before adding the filling and the top crust before

what’s left from our Thanksgiving meal.

baking. No matter how you choose to create your Thanksgiving leftover pie, the results are sure to be delicious!

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Thanksgiving leftover pie

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THANKSGIVING LEFTOVER PIE Serves 4 as a main course HERBED PIE CRUST 1 ½ cups All-purpose flour ½ teaspoon salt 6 Tablespoons chilled fat (butter, lard, or shortening) 1 ounce olive oil 1 teaspoon fresh thyme leaves cracked black pepper to taste ice water as needed FILLING 1 Tablespoon lard 5 ounces shiitake mushrooms, stemmed and sliced 1 generous cup diced carrot 1 generous cup diced celery 1 generous cup diced parsnip 2 cloves garlic, minced ½ teaspoon fresh rosemary, roughly chopped ½ teaspoon fresh thyme leaves 2 fresh sage leaves, finely minced 1 cup frozen pearl onions 1 cup leftover green beans, chopped into bite sized pieces 2 cups leftover turkey, shredded or cut into bite sized pieces ¾ cup leftover gravy 1 cup bone broth ¼ cup heavy cream 2 cups leftover mashed potatoes salt and pepper To make the crust, place flour and salt in the bowl of

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a food processor. Grate or cut into small cubes your choice of chilled fat (any combination of butter, lard, and shortening). Add the fat to the food processor and pulse until the fat has begun to incorporate into the flour and resembles small grains of rice. Add the olive oil, thyme, and black pepper. Pulse, adding ice water as needed until the dough forms a ball. Take care not to over process the dough. Over processing will help to develop the gluten in the flour and lead to a crust that is chewy and tough. Less is more when it comes to working pie crust and will result in a flaky, light crust.

Transfer the pie crust dough to a sheet of parchment or freezer paper. Using a rolling pin, roll the dough until it is of an even thickness and large enough to cover your pie filling while leaving a slight perimeter of the filling exposed to allow the steam to escape as it bakes. Transfer the pie crust to the refrigerator to chill while the oven warms and the filling is prepared.

Preheat the oven to 425 degrees. Position an oven rack in the middle of the oven. Line a baking sheet with aluminum foil to catch any drips from the bubbling filling.

To make the pie filling, place a 12 inch cast iron skillet

or other large oven-ready skillet over medium high heat. Add the lard to the skillet, swirling to coat the bottom of the pan evenly. Add the mushrooms to the pan and sautĂŠ, stirring frequently, until they have released their liquid and the pan is nearly dry.

Add the carrots, celery, and parsnips to the pan.

Reduce the heat to medium and cook, stirring frequently until the celery is translucent and the carrots and parsnips are softened. Add the garlic, rosemary, thyme, and sage to the pan. Season with salt and pepper and cook until the garlic and herbs are fragrant, stirring constantly, approximately two minutes.

Add the frozen pearl onions, green beans, and turkey to the skillet. Cook for about five minutes to warm,

before transferring to the preheated oven. Bake for

stirring to combine all of the ingredients.

30-40 minutes until the filling is thick and bubbly and the crust is golden brown. Remove from the oven and

Meanwhile, in a large bowl, combine the gravy, bone

serve hot.

broth, heavy cream, and mashed potatoes stirring

If you have leftover cranberry relish or chutney from

gently to create a thick, batter, like mixture. Add this

your Thanksgiving meal, it is a delicious complement

mixture to the warm skillet and stir gently to fully

to a slice of this savory Thanksgiving Leftover Pie.

combine all the ingredients. Remove the pan from the heat. Add more bone broth if needed. Taste for

Jennifer spends her days living and writing at 1840

seasoning, adding more salt and pepper as needed.

Farm with three generations of her family and their dogs,

Remove the chilled herbed pie crust from the

chickens, ducks, goats, and rabbit. She loves to create

refrigerator. Carefully transfer the crust to the top

homegrown recipes in their farmhouse kitchen and dream

of the filling, peeling away the parchment or freezer

up new handmade products for their Etsy Shop. You can

paper. Using a sharp knife, cut several slits in the

follow their daily adventures on Facebook and Instagram

crust. These slits will allow steam to escape as the

and enjoy a collection of homemade recipes on their blog.

filling bubbles and bakes in the hot oven.

Place the skillet on top of the prepared baking sheet

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“That's what I consider true generosity: You give your all, and yet you always feel as if it costs you nothing.” ― Simone de Beauvoir

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The Terrace Garden at Moss Mountain Farm.

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SECRETS OF THE PERFECT PIE CRUST

By Jennifer Burcke

When asked to declare my favorite food to prepare

greet me with a warm embrace and then humbly

and enjoy with my family, the answer is simple: pie.

proclaim, “There might be a little pie.� My feet could

I love to make pie almost as much as I love to eat a

barely carry me fast enough to discover what sort

delicious, flaky pie crust filled to the brim with the

of pie she had made in anticipation of our arrival.

best of what the season has to offer. If I can share

More often than not, she would delight with not one,

that pie with friends and family, then all the better.

but two or three freshly baked pies cooling on the

I was blessed with a grandmother who was a gifted

counter.

pie baker. When we visited her, she would always

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I don’t have any of my grandmother’s recipes for pie.

It’s no wonder that pie was one of the first dishes that

In fact, I doubt that she had one written down on

I taught myself to make. I was around 11 years old

paper. She cooked and baked by feel, adding a

when I first attempted to make a pie from scratch.

bit of this or a bit of that until it was just right. She

Perhaps it was the act of missing a grandmother who

honed her skills for decades, cooking for her large

had left us a few years before, but I wanted so badly

family. Written recipes were no longer necessary by

to master that flaky, delicious crust my grandmother

the time I was sitting in the kitchen watching her

seemed to make so effortlessly. I tried in vain, turning

work her magic.

out pies that had tough, chewy dough where I hoped the light, flaky crust would be.

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With each pie, my skills improved. Thankfully, my

Working the fat into the dry ingredients can be tricky.

parents were happy taste-testers and never refused

If the fat is too cold, it can be difficult to break down

to eat a slice of pie no matter how tough the crust

into small pieces without overworking the dough.

turned out. It wasn’t too long before I had read

If the fat is softened to room temperature, it breaks

enough cookbooks and made enough pies to hone

down too much, robbing the dough of those pieces of

my own skills and realize I could indeed

solid fat and the flaky crust they create.

make a pie crust that would have made my grandmother proud.

My solution is simple yet effective: I grate the cold butter for my recipe and chill any shortening or lard

Along the way, I picked up a few tricks for making

that I will be using. The resulting small pieces of

flaky, light pie crusts without fail. These methods are

butter require less mixing to incorporate them into

so simple to use and will help you create delicious

the dry ingredients and the chilled lard or shortening

homemade pies to share with your friends and family

are much easier to mix without blending too much

during the holiday season and for years to come. I

with the flour. Less mixing and therefore larger pieces

hope you will find my four favorite tips helpful and

of fat in the dough help to create a flakier crust.

you’ll be enjoying a delicious homemade pie to finish your Thanksgiving feast!

2. RESIST THE URGE TO OVERMIX OR OVERWORK THE DOUGH

1. GRATE THE COLD BUTTER AND USE

When it comes to mixing dough for a pie crust, less

CHILLED FAT

is more. Stop mixing the dough as soon as it forms

One of the main contributors to a flaky pie crust is

a ball. Overworking the dough will encourage the

the solid fat (butter, lard, shortening) that is used.

gluten in the flour to strengthen and result in a crust

If the fat is properly incorporated, it will remain in

that tends to be chewy rather than flaky.

small visible pieces within the dough. When the pie is placed in the hot oven, those bits of fat begin to melt,

Gluten strands are formed when flour and liquid are

releasing steam. That steam creates tiny air pockets in

combined. Working the dough strengthens those

the dough, separating the layers of dough slightly and

strands and creates more elasticity in the dough.

resulting in a flaky crust. The larger the bits of

Think about pizza dough being pulled and stretched,

fat remain in the dough, the flakier the baked crust

tossed to chewy perfection. For pie crust, we want

will be.

the opposite: a flaky, light crust without much elasticity at all. Therefore, pie crust dough must be worked as little as possible to preserve that flaky texture.

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3. PUT DOWN THE ROLLING PIN

4. USE A PIE BIRD

So often, the prospect of rolling out a pie crust and

If you are baking a pie with a top crust, call a pie

transferring it whole to the pie plate is daunting

bird into service. A pie bird helps to allow excess

enough to prevent even confident bakers from

steam from the bubbling pie filling to escape while

making their own pie crust. If you have found yourself

it bakes in the oven. Allowing more steam to escape

fearing the rolling pin, I have great news. You can

encourages the top crust to bake more evenly and

put away the rolling pin and still create a delicious,

the filling to thicken. The result is a flaky, tender pie

beautiful pie crust.

crust and thick, rich filling.

If you’re making a pie without a top crust, the rolling

Jennifer spends her days living and writing at 1840

pin is unnecessary. Simply transfer the freshly made

Farm with three generations of her family and their dogs,

pie crust dough to the bottom of your pie plate and

chickens, ducks, goats, and rabbit. She loves to create

press it into shape using your fingers. Press the dough

homegrown recipes in their farmhouse kitchen and

gently until it covers the bottom and sides of the pan

dream up new handmade products for their Etsy Shop.

completely and is of a uniform thickness. Flute or

You can follow their daily adventures on Facebook and

decorate the top edge as desired and chill until ready

Instagram and enjoy a collection of homemade recipes

to fill and bake.

on their blog.

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Peppermint

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Grow Some Refresh- mint

Among all of the herbs I grow, mint requires the least amount of care. In fact, it grows so prolifically, it could overrun the garden! Peppermint has many helpful qualities: it’s anti-inflammatory, antimicrobial, reduces nausea and has a calming scent.

I grow two main varieties, spearmint and peppermint. You can easily tell them apart by their distinct aromas and by their stems and leaves. Spearmint has a broader leaf, its stem seems to be a bit greener and the leaves are more crinkled. Peppermint on the other hand has a narrower leaf and its stems are a bit redder.

Over time, you may find your plants can become tall and spindly. If this happens, just cut them back. I use scissors, but if you have a larger plot you can mow it with a lawn mower. This will

Peppermint

cause the plants to produce lots of new tender shoots, where you’ll find the best flavor.

To keep peppermint from invading your garden, keep in containers or plant in a bottomless plastic nursery pot that is at least 10 inches tall. The aggressive underground stems will be confined within the container, and you’ll have plenty of fresh mint for tea, lotions and infusions.

FIVE USES FOR PEPPERMINT: 1. BREATH FRESHENER: Mix a few drops of peppermint oil and lemon oil in water to make a mouth rinse.

2. PICK-ME-UP: Carry a small spray bottle of peppermint oil and water in your car.

The scent can perk you up on long drives and freshen the air, too!

3. MUSCLE AID: Add a few drops to bath water to relax muscles and clear up congestion 4. COMBAT NAUSEA: Rub a few drops of peppermint or spearmint oil on your wrists or neck (like perfume) to ward off nausea 5. BUG REPELLENT: If you rub a Q-tip soaked in peppermint oil onto a tick’s head, it will let go.

Other household bugs don’t like peppermint, either. So, use peppermint oil on a doorway to keep ants from entering.

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Garden Home Candle Collection by AromatiqueÂŽ

shop.pallensmith.com

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EASY AND AROMATIC The holidays call for wreaths on every door, and for me, wreaths are where I can be the most creative. I love to add color with fruit, holly, and dried flowers. But sometimes, simple is best.

This classic green wreath is made with fresh rosemary from my garden. It smells as lovely as it looks!

SUPPLIES: 1 grapevine wreath 1 arm load of fresh rosemary, cut about a foot in length Smaller cuttings of fresh herbs to fill in the gaps Thin floral wire DIRECTIONS: Ensure your long stems of rosemary are cut the same length.

Using the thin floral wire, weave your cut rosemary into the grapevine wreath, so it extends at a diagonal, and matches the circular pattern of the form.

Fill in the gaps with smaller stems of rosemary or other herbs from your garden.

Hang on the door to greet guests, or in the kitchen

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s o r

W y r r a e at m e

h

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DRESS UP WITH DAHLIAS

INVITE THESE BOLD FLOWERS INSIDE FOR SHOW-STOPPING COLOR AND PANACHE. Dahlias bloom in summer but put on a big show late in the season, which is the best time to bring them indoors.

I’ve always found dahlias to be a lively flower with plenty of spirit. Traditionally, the dahlia’s meanings range from a sign of warning, to change, to travel, to even an omen of betrayal. The varied symbolic meanings of the dahlia make this flower a wild card, well-suited for the unpredictable, eclectic person with a fiery side. They symbolize elegance, inner strength, creativity, change, and dignity. They are also known to represent one who stands strong in his or her sacred values.

And the variety is astounding! Dahlias can range in height from 15-inches to standing 6 feet tall or more. They can be found in almost every color, and bloom shapes include anemone, ball, cactus, orchid, decorative, collerete, single, waterlily, pompom and fimbrated, which has delicately forked petals.

Several years ago, I visited a dahlia farm in Holland and was able to see these festive flowers blooming on a massive scale. The fields of cheery, brightly colored dahlias were breathtaking. To my surprise, the growers were lopping off the blooms, leaving behind stems and foliage. It turns out that this practice makes for better dahlias for our gardens because removing the blooms shifts the plant’s energy inward to producing big, healthy tubers.

PLANTING DAHLIAS Plant dahlia tubers after the last frost date in your area and soil has had a chance to warm up. I plant them about the same time that I plant tomatoes.

Select a place with full sun. Dahlias aren’t fussy about soil, but they don’t like “wet feet” so it’s important that the area drains well. Amend heavy clay soil with sand or grow your dahlias in containers. Dwarf dahlias are perfect for pots and you can get the soil just right.

Plant the tubers about 6-inches deep and about 24-inches apart. Add some compost and a spoonful of bone meal or soft rock phosphate to the planting hole and place the tuber horizontally with the eye pointing upward. Backfill the hole with soil and water lightly.

Once the green shoots emerge from the ground, give the area a good soak.

If you selected a variety that grows over 3 feet tall, set up supports at planting time.

CARING FOR DAHLIAS Give your dahlias a deep soak once a week more if the weather is especially hot and dry.

When dahlias are about 12 inches tall, feed with a fertilizer that is low in nitrogen. Too much nitrogen will cause plants to produce weak stems and fewer blooms. Apply as directed on the package. Pinching back the stems at this time will make the plant full and compact.

About a month before blooms appear start a routine of feeding with a water-soluble fertilizer high in phosphorous every 7 to 10 days. Continue this until plants die back in autumn.

Dahlias will bloom from late summer until the first frost. Removing faded flowers helps keep the blooms coming.

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sweet potato pie

1 box refrigerated pie crusts, softened as directed 2 eggs ž cup sugar 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 2 cups cooked, mashed sweet potato 1 can (12 oz) evaporated milk Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust filled pie.

In a large bowl, beat eggs with a wire whisk. Stir in remaining ingredients until well-blended. Pour into crustlined pan.

Bake 15 minutes. Reduce oven temperature to 350 degrees F, bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.

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DRESSING

Cranberry Pecan Rice Salad INGREDIENTS:

4 Tablespoons apple cider vinegar

2 cups cooked rice

2 Tablespoons lemon juice

½ cup dried cranberries

2 teaspoons crushed garlic

1 cup roasted pecans, chopped

2 teaspoons Dijon mustard

½ tsp ground ginger

2/3 cup vegetable oil

1 tsp of orange zest

1 teaspoon pepper

Wedges of a seedless orange or tangerine 3 Tablespoons of sugar 1 green onion, chopped 1 stalk celery, chopped ¼ red onion, diced

Toss all ingredients together with ½ of the dressing.

Cover and chill 30 minutes. Reserve the rest of the dressing for time of service.

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shaved Beet Salad

INGREDIENTS:

4 'Touchstone Gold' beets

1 teaspoon honey

4 'Merlin' beets

1 ½ Tablespoons apple cider vinegar

4 carrots

3 Tablespoons extra virgin olive oil

1 small bunch of radishes

salt and pepper to taste

2 teaspoons Dijon mustard

chopped fresh parsley

Thinly slice beets, radishes and carrots on a mandolin. Combine Dijon mustard, honey, vinegar, oil and salt and pepper to make dressing. Toss with beets and marinate 30 minutes. Stir in parsley before serving.

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merry HOME COMPANIONS Walking in a Whimsical Wonderland

I believe meaningful objects in the home can add beauty and style, and sometimes, I go overboard with my collecting. I’ve been known to hang onto well-made pieces for years, waiting for the right opportunity to use them.

And the holiday season is my favorite time of year for adding beauty to the home. It’s the perfect excuse to reintroduce traditions and create new memories with family members. Quite often, this means adding new things to your holiday décor, and sometimes it means finding new uses for heirloom pieces. I find comfort in both.

I created this shop to share some of the things that have caught my eye along the way. When putting together this year’s collection, I wanted to highlight some of the whimsy in nature. Throughout the year, we can take ourselves too seriously, and these pieces remind me to laugh, stay present, and go with the flow. I hope you enjoy them as much as I do. I’d be honored if you wanted to share them with your family and friends.

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Marketplace WESTROCK COFFEE shop.pallensmith.com

VINTAGE-STYLE PIE BIRD shop.pallensmith.com

HOMESTEAD® hubbardfeeds.com

PLAID BLANKET SCARF shop.pallensmith.com

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DELANO PLANTER crescentgarden.com

POLY SCOOP FORK shop.pallensmith.com

WASSAIL CANDLE shop.pallensmith.com

CREAMWARE PIE PAN shop.pallensmith.com

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MEET trudy

Our official hostess and resident equine, Miss Trudy, grew up on an Amish farm pulling a cart before settling down here at Moss Mountain Farm. She loves meeting guests, adores the camera, and enjoys spending most days grazing with her boyfriend Moose. Often, she can be persuaded to take just about anyone on a carriage ride in exchange for a bit of sweet crunchy apple.