Thursday, September 29, 2011
Tuesday, September 27, 2011
"Purveyors of Fine Seeds Since 1784" and America's 5th oldest continuously operating company, the D. Landreth Seed Co. needs your help. For the first time in their near-230 year history they are facing bankruptcy and are looking to spread the word about their company in the hopes of saving it through sales of their 2012 Heirloom and Vintage Seed Catalog and the resulting sales.
The catalog contains detailed histories and descriptions of their heirloom and vintage seeds plus additional historic information from their archive of antique catalogues dating back to 1839. "This catalogue contains more original historic horticultural information than any other resource currently being published. For the passionate gardener, it will be a valued resource. For the novice gardener, it is an absolutely critical tool and for anyone who is blessed with a love of history and a yearning to be in the garden."
Please visit their site and lend your support.
Monday, September 26, 2011
Thursday, September 22, 2011
Wednesday, September 21, 2011
These creamy delights make a perfect companion to fall desserts:
apple pie, ice cream, custards, popcorn balls—even coffee.
Save 20% on French Butter Caramels, made with fresh butter
Offer good on two items: individually-wrapped candies in a decorative milk pail
and our 7.85 oz. jar of caramel spread.
(No code necessary; sale price already applied.)
While supplies last.
Tuesday, September 20, 2011
All that produce coming out the gardens must reignite some primal instinct he has to build up his and his family’s reserves, feeding our bodies with naturally delicious food now (and the guy can cook, even if he does say so himself) and stocking up our pantry for later. He joyously mixes the two enterprises, making supper while he’s turning out, say, 8 quarts of tomato sauce for the freezer. For days in late August and early September, and for briefer periods throughout the growing season, the counters overflow with vegetables in various stages of production, while the air fills with the most heavenly aromas you can imagine.
Happy as I am to see every last tomato (and a fair number of zucchinis, cucumbers, beans, beets and carrots) that we don’t eat freshly picked put up for later use, I usually feel a pang of worry that we won’t ever use it all. (Hubby, btw, always assures me that we don’t have nearly enough to get us to spring, let alone all the way to next year’s harvest.) Last year, thanks to a storm that knocked out the power and caused some freezer problems that we didn’t discover right away, we lost several bags of tomato sauce and some other vegetables. But I also worry that he burns so brightly during the harvest, that he won’t have the same energy and passion when the fresh produce stops coming, when the days grow short and his thoughts turn to other matters. When it comes time to use all those tomatoes, he’ll be busy getting the firewood undercover, feeding the stoves, not to mention hunting and skiing. Right now, he’s acting like Emiril Legasse or Bobby Flay, but by Valentine’s Day, his enthusiasm will have waned. He’ll still do a fair amount of cooking, and it’ll all be good. But the thrill will be gone. Will that freezer full of tomatoes be gone? Not unless he opens a restaurant, based on what I’ve seen in the last few weeks.
“You worry too much,” he says. True enough. “And I get a little better at this stuff with each passing year,” he says. “This year, I’m not just stewing and blanching and pickling, I’m filling the freezer with sauce. Tomato and garlic. Tomato, basil and garlic. Tomato sauce and meatballs. Tomato sauce with capers and olives. Every kind of sauce I can think of.”
No doubt. He is constantly refining his systems, perfecting his technique.
“And if you get worried, you could always take matters into your own hands,” he says. “You know, you’re a pretty good cook in your own right.”
Such a flatterer.
Every year in September my husband falls in love with cooking again. And I fall in a little bit more in love with him.
Thursday, September 15, 2011
Tuesday, September 13, 2011
Monday, September 12, 2011
When blackberry and honey come together, it creates the most delicious scent. This product was inspired by the intense character created by those little bees.
Bee Fact: It takes 2 million flowers to make one pound of honey.
Blackberry Honey Liquid Hand Soap is available now at Farmhouse Wares. Try the Tupelo Honey Hand Soap, too.
Thursday, September 8, 2011
Wednesday, September 7, 2011
Our new 1000 Flowers Honey, by Bernard Michaud, is made from an age-old recipe. Infused with the flavors of flowers throughout the Pyrenees, this honey is the most sublime honey I’ve ever tasted. Bernard Michaud is a family owned business, devoted to the art of bee keeping and transforming the sweet nectar of bees into pure gourmet goodness. Lightly scented with flavors such as acacia, lavender and orange, the 1000 Flowers Honey is 100% natural-nothing added, nothing taken away. Honey lovers will delight in this artfully crafted treat. Packaged in a reusable decorative pail, this honey makes a beautiful gift for this Rosh Hashanah or for anyone that enjoys a memorable treat.