P. Allen Smith's Naturally Holiday 2019

NATURALLY P. ALLEN SMITH'S

H O L I D AY 2 0 1 9

BUTTERMILK

PECAN PIE

Conservation Matters:

Heritage Geese

Decking the Farm

WITH HOLLY CHAPPLE

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Hello friends, It’s that most wonderful time of the year again, and we’ve been busily making preparations at Moss Mountain Farm. We opened the farm for the Holidays just yesterday and we look forward to receiving our guests during open days this month!

True to my interest in all things natural, this Holiday edition of Naturally doesn’t disappoint.

My team of elves and I have been creating an ensemble of stories and ideas that we hope will inspire you! Please share Naturally with friends and loved ones.

In the pages beyond you’ll find tips on using fresh greenery and see the fabulous work of my great friend Holly Heider Chapple and her Holiday transformation of the farm both inside and out. As you know, the food scene is big at Moss Mountain, where we are always trying some of the most delicious and easy to prepare recipes to share, from our kitchen to yours to check out.

What would the farm be without our beloved animals? In this edition, we focus on our Heritage geese breeds, appropriately don’t you think? As the carol goes ...’ six swans a swimming and seven geese a-laying’. However, I think there might be an insurrection if I insisted on eggs from our gaggle of heritage geese this winter! The dutiful Smudge and Squeak, our sister Anatolian Shepherds, stand guard over not only the geese but all of the flocks, including our recently born lambs.

We hope you’ll enjoy this edition and plan to come to see us soon. If you can’t come during the holiday season and enjoy a piece of Buttermilk Pecan Pie with us, I’ve included the recipe herein. But, do plan a visit in 2020!

Until then, wishing you and yours the most joyous Christmas!

Allen

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P. A L L E N S M I T H ' S

NATURALLY PUBLISHER

P. Allen Smith ART DIRECTOR

Katherine Laughlin SOCIAL MEDIA & EDITOR

Hannah Thomas PHOTOGRAPHERS

Beth Hall Mark Fonville Jason Masters Steven Veach Brent Walker Karen Segrave

contents

Decking the Farm 6

Cut Tree Care 28

North Forest Lights 30

Heritage Geese 34

Buttermilk Pecan Pie 38

Dried Orange Garland 52

CONTACT For advertising inquiries, email cfreeman@pallensmith.com.

For editorial and general feedback, email hthomas@pallensmith.com.

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decking the farm with

Holly Every year I pick a Christmas decorating theme, drawing inspiration from everyday items or materials from the garden. Last year’s theme was completely nature-inspired, and I was thrilled that Holly Chapple brought the ‘Holly’ to Moss Mountain Farm!

A longtime resident of Loudoun County Virginia, Holly is a highly recognized and sought after floral designer whose work has been published in countless prestigious publications and top industry blogs.

With over 25 years of successful business experience behind her, Holly now serves as a teacher, speaker, and mentor for other professionals in the wedding industry. She currently sits on a trend report board with industry leaders, owns and operates Holly Heider Chapple.

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Wh ite i s fr e s h and s atisfying, You rea lly c a n' t go wrong.

B o daci ou s w hi te Amary llis bloom s m a ke the room full a nd a bunda nt.

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Gathered from the farm— natura l reinde e r mo s s, Rus sia n Olive, and box wood ga rl and

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s u r pr isingly, A m a ryllis a s a c ut flower holds up f o r a l o ng time .

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T he ' Spa rk le r' Alli u m or name ntal onion dried fl ow e r h e a d s a lway s e li ci ts comme nts from guests.

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C eda r, Eleagnus, pepperb e rry, m yrtle, pine, a nd a ppl e s c om forta bly ha ng togethe r from the c ha ndelier.

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C h at swo rt h, ak a mi s s chatty, s i ts proudly under her Sc ottie them ed C hristm a s tre e .

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b e au ti fu l e v e rgreen dra pes the wa lls of the bac k porc h, w ith for g e d mos s , m agnolia leaves a nd pine a dorning the ta bl e .

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H o lly su rp r i s e d me by tak i ng the dec or to the rose ga rden!

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watc h this video of holly a nd her elv e s ha rd at work! Tha nk you so m uc h, ho l ly !

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W is h i ng you a s il ent ni g h t nea r a crackl i ng f i r e .

H a ppy h ol i day s !

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come for a tour of

moss mountain farm

pa l l e n s m i t h .c o m / t o u r s 24

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in partnership with

first community bank

Cold Hardy Plants: Pansies & Violas For more in formation on how you can suppor t pollinators in your world, check out my BLOOM W I T H US YouTube channel.

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P. ALLEN SMITH NATURALLY

10 HOLIDAY TIPS & PROJECTS 27

For me, the holiday season begins with that first scent of fresh-cut evergreens.

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tree

Cu t Chr ist m a s T r eeC a r e For me, the holiday season begins with that first scent of

Once you get it inside, it’s important to give it plenty of

fresh-cut evergreens. I remember when I was in the retail

water. A fresh-cut tree can drink up to a gallon of water in

nursery business how that wonderful fragrance filled

the first twenty-four hours after you bring it in and several

the greenhouses after a truckload of cut trees had been

quarts after that. If you find it difficult to get water in the

delivered. Their sharp, clean aroma was a signal that it was

stand without getting your packages wet, a simple solution

time to start celebrating the season.

is to place a few ice cubes in the stand.

If you purchase a cut tree this year, there are a few things

Of course, keeping your tree away from sources of heat

you can do to help keep it fresh during the holidays. First,

such as vents and fireplaces will also help it to stay fresh

re-cut the trunk as soon as you get it home. If you’re not

longer. Keep in mind that lights on your tree are also a

ready to put it in the stand immediately, just set it into a

source of heat. The longer you leave them on, the quicker

bucket of water.

your tree will become dry. And it’s always a must to unplug them if you’re going to be away or before you go to bed.

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North Forest Lights at Crystal Bridges Museum of American Art, Bentonville, Arkansas. Courtesy of Moment Factory.

nor t h for est l igh t s:

an extraordinary experience One of my favorite things to do is visit Crystal Bridges Museum of American Art in Bentonville, Arkansas where creativity abounds. I visited the North Forest Lights this past month and it was indeed magical with a symphony light and sound as I strolled through the winter forest landscape. The music is composed for each of the five settings and connects you with nature by engaging all of your senses. It is quite emotional, making it a very welcome place where you can lose yourself, either by yourself or with others. They have created an extraordinary combination that transports you while reconnecting with nature and art.

Crystal Bridges partnered with Montreal-based multimedia and entertainment studio Moment Factory to bring this concept to life.

Visit crystalbridges.org for tickets and more information.

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501(C)(3) NONPROFIT

Help Save Heritage Geese by Adopting a Breed.

There's no better way to show your support for the conservation of our heritage poultry!

CLICK HERE 32

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C on se r v at ion s M atte r s: He r it a g e G eese

goose

December is heritage

month 33

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C ONSE RVAT IONS M AT T E R S:

HER I TAGE GEESE It’s well-founded that standard bred large fowl and quality breeders are in decline, and Heritage breeds of geese are no exception. Many reasons are cited for this decline, such as the cost of maintaining flocks of such large birds, as well as the increasing challenges of processing waterfowl for the farm to table market.

At the August 2019 Large Fowl Summit held at Moss Mountain Farm, the Heritage Poultry Conservancy (HPC), American Poultry Association (APA), The Good Shepherd Conservancy, and the Livestock Conservancy (LC) agreed that December would be deemed "Heritage Goose Month.” HPC board member, Dr. Keith Bramwell, said "this effort is a way to raise awareness for the need for greater conservation work among geese breeds in need." Foods USA is a key component of this conservation effort. Without the support and distribution of Heritage Foods USA, there would not be a nationwide effort to bring these birds back to the market. “Patrick’s dedication to helping save and support small farmers and heritage poultry overall is to be commended” stated Reese.

Click here to read more...

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dragon's breath centerpiece

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DR AG O N ' S B R E A T H ® R E D C E L O S I A

CE N T E R PI ECE FOR T H E

Hoidays

I always look to the farm for inspiration when planning out my Holiday decor. We’ve been lucky enough to have a mild autumn, and I get to reap the rewards! The Dragon’s Breath® Celosia have hung around, and their bold red plumes look gorgeous in my table arrangements for the Christmas season.

I love using Celosia in arrangements. I’ve created a centerpiece for my dining room table using a bunch of greenery and other odds and ends that I collected from around the farm along with Dragon Breath Celosia.

I really wanted the deep red plumes to pop, so I kept everything else neutral.

What do you have in your garden that you can incorporate into your Holiday decor?

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buttermilk pecan

pie

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buttermilk pecan pie Now, don’t be thrown by the title of this recipe. This is another great golden oldie from our family cookbook. Along with roast chicken and mashed potatoes, it is on my short list of favorite comfort foods. Think of it as crème brulee’s culinary cousin.

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ingredients 1 cup pecan halves

1/4 cup all purpose flour

1/4 cup firmly packed light brown sugar

1/2 teaspoon salt

1/4 cup dark corn syrup

1 teaspoon vanilla extract

8 tablespoons butter, melted

1 cup buttermilk

11/2 cups sugar

1 pie crust, 9-inch

3 eggs, beaten

instructions 1. Preheat the oven to 350 degrees F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil.

2. Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl.

Spread the mixture out on the jelly-roll pan, and bake, stirring every 4 minutes, for 12 to 15 minutes, or until the glaze thickens.

3. Remove the pan from the oven and spread the pecans in a single layer on wax paper. Let the pecans cool completely, separating them with a spoon as they cool.

4. Lower the oven to 325 degrees F. 5. Combine all the remaining ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling.

6. Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.

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sweet & nutty kale

salad

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sweet & nutty kale salad Serve this version for a pre-dinner dish, or add grilled chicken or blackened shrimp for a healthy meal that can stand on its own.

(Serves 4)

ingredients SALAD 3/4 cup whole pecans 2 tablespoons butter 1/4 cup sugar 1 teaspoon cinnamon 8 ounces kale, chopped 1/2 cup dried cranberries 1 medium Granny Smith apple, chopped 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper DRESSING 3 1/2 tablespoons olive oil 1 1/2 tablespoons apple cider vinegar 1 teaspoon honey Salt and pepper to taste

instructions 1. Preheat the oven to 350 degrees F. Line a baking sheet with wax paper.

2. Place the pecans in a medium-sized mixing bowl, melt the butter in the microwave.

3. Pour the butter over the pecans, and then sprinkle in the sugar and cinnamon; stir to coat.

4. Arrange the pecans in a single layer on a baking sheet.

5. Place in the oven and toast for 5 minutes.

6. Use a spatula to toss the pecans and return them to the oven until lightly golden and fragrant (approximately 2-5 more minutes).

7. Remove the baking sheet from the oven and set the pecans aside to cool.

8. Prepare the dressing. In a small bowl, whisk together the ingredients and set aside.

9. Chop the pecans into small pieces.

10. Combine the pecans, kale, cranberries, apple, goat cheese, salt and pepper in a large bowl.

11. Pour the dressing over the top, and toss to cover.

Serve immediately.

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sweet potato

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bar

Keep it simple by wrapping sweet potatoes in foil, baking in the oven on 425 degrees F for 45-60 minutes (depending on the size), and then setting up a toppings bar for guests. Offer bowls of cinnamon, sugar, different types of cheese, chives, bacon, marshmallows, pecans, or any other topping you desire.

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Holiday

rice pudding view recipe

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Photography by Rebecca Gallop of adailysomthing.com

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simple dried

orange garland

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Photography by Rebecca Gallop of adailysomthing.com

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D I Y: S i m p l e d r ie d orange garland With citrus just beginning to come into season, dried orange garland is wonderfully simple way to incorporate nature into your Holiday decor! This project is as simple as thinly slicing oranges, drying them in the oven, and stringing them onto twine to form a garland. My friend, Rebecca Gallop, has shared her lovely blogpost with simple directions on creating your own.

supplies Oranges (or clementines or tangerines) Baking sheet Parchment paper Paper towels Cooling racks Twine/yarn/string Yarn needle Scissors

Photography by Rebecca Gallop of adailysomthing.com

directions 1. Dry Oranges. Preheat oven to 250 degrees. Slice oranges in rounds, about 1/4 inch thick. Blot dry with paper towels, and arrange on parchment-lined baking sheet. Bake for 3 hours, flipping slices at least 3 times to bake evenly. The edges should be slightly browned. After 3 hours, remove from oven and place on cooling racks.

Click here for full directions...

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l a r g e s t g r ow e r of day l i l i e s , p

s ho p n ow

p e on i e s , a n d i r i s i n t h e wor l d 55

plan your wedding, rehearsal dinner or bridal photography at p. allen smith's private garden home retreat Photography by ????

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A VISIT FROM

ST. NICHOLAS St. Nick pays a visit to Moss Mountain Farm to bring gifts to all the animals.