Weekend














Happy Sunday!  Fall weather is back - pretty excited about that.  It was quite warm and humid throughout the week, not Fall-ish at all, but the air has found it's crispness again.

Friday was our last trip back to Rhode Island for the year.  That's the reason for all the beach photos.  It's a 4-hour drive for us each way, but it's a place we can just relax, clear our minds, and reset.  Winter is going to be extremely busy for us so we decided we were in need of this little day trip.

The weather was amazing - breezy but the sun was shining brightly.  We walked the beach in Galilee, had fresh seafood for lunch, and sat to watch the boats coming and going.  The surf was just starting to get pretty good because of the hurricane in Bermuda so we enjoyed watching the surfers for quite some time at Point Judith as well.

Saturday was a rainy day and our last day at the summer Farmer's Market in Ballston Spa.  Despite the rain and the very poor vendor appearance {only 5 of us showed up}, we had quite a few happy customers that could at least cross some items off of their lists.  Our winter market starts November 2nd giving us 1 full weekend off to prep products.  We spent the time between customers on Saturday discussing our gameplan for the winter market as well as next summer's market{s}.  We were cold from sitting in the rain so we turned the pellet stove on and made a quick stovetop version of Chicken Tortilla Soup when we got home.

Today we're making soap and filling orders.  We're also on our way down to the Sunday market to find out where our space will be when we start that in 2 weekends.

If you don't follow our facebook page, then you missed the link I shared to these yummy and adorable Bloomin' Apples shared on the Gunny Sack blog.  It's been a pretty popular link.  I'm going to give the recipe a try this week.  Some of the readers have already tried them and shared that the tartness from the apples mixes so well with the creamy caramel to make a scrumptious little bite.

On the menu this week:  Pot Roast with Mashed Potatoes and Gravy and Carrots; Baked Cod with Seared Scallops, Rice and Roasted Broccoli; Chicken Teriyaki with Pot Stickers and Vegetable Stir Fry; Honey-Soy Korean Cut Ribs with Risotto and Sauteed Squash; Chicken Relleno Bake with Mexican Rice and Corn; and Cider-Braised Pork Tenderloin with Scalloped Potatoes and Green Beans.

Hoping you're having a wonderful weekend!!



Disclosure: In an effort to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendations, testimonial and/or link to any products or services from this blog. Thank you for your support and please know that I will only feature products I love.

English Muffin Bread


I've thought about trying this recipe for some time.  I enjoy english muffins for breakfast during the busy workweek with a dab of nut butter and/or jelly and of course homemade bread is divine.  But would a recipe that combines the two actually work?

Well, it's delicious.  It's the best of both worlds.

Easy to make, it's something I can throw together on a Sunday evening and have available for quick breakfasts all week.


English Muffin Bread
source:  Cooks Country
Makes:  2 Loaves

Cornmeal
5 cups Bread Flour
1 1/2 Tablespoons instant or rapid-rise yeast
1 Tablespoon granulated sugar
2 teaspoons salt
1 teaspoon baking soda
3 cups hot whole milk {120 degrees Fahrenheit}

Grease two 8 1/2 x 4 1/2 inch loaf pans and dust with cornmeal.  Set aside.

In a large bowl, combine the flour, yeast, sugar, salt and baking soda.  Stir in the hot milk until combined, about 1 minute.  Cover dough with greased plastic wrap and let rise in a warm place for 30 minutes, or until dough is bubbly and has doubled in size.

Stir dough and divide between prepared loaf pans, pushing it into the corners with a greased rubber spatula.  Cover pans with greased plastic wrap or a clean dish towel and let rise, in a warm place, until dough reaches the edges of the pans, about 30 minutes.

Adjust oven rack to the middle position and preheat oven to 375 degrees Fahrenheit.

Discard plastic or towel and transfer pans to oven.  Bake until bread is well browned and registers 200 degrees Fahrenheit, about 24 minutes.  Be careful not to overbake or it will be very dry.

Turn out bread onto wire rack and let cool completely, about 1 hour.  Slice, toast and serve.



Disclosure: In an effort to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendations, testimonial and/or link to any products or services from this blog. Thank you for your support and please know that I will only feature products I love.

Weekend


chilly mornings require being wrapped in blankets

butternut squash



so many leaves!

Sam

Hattie

Wilma
Cait

always together
We've had some very chilly mornings in these parts lately.  Our second light frost happened last night.  Our remaining veggies are still hanging on.  It's the beautiful changing of seasons.

I adore all things Fall.  The colors, the scents, the clothing, the food - love it all.

Speaking of Fall, our home is filled with a yummy apple goodness.  I am using up the rest of the apples we purchased last weekend.  I have applesauce cooking in the crockpot, and I made pie crust this morning to throw together an Apple Galette later today.  I also have Sausage-Tortellini Soup simmering on the stove for lunch.

Today is also chock full of making products.  I'm filling an order for 100 jars/bottles of body butter and lotion as well as soap orders.  Also on a business note - those of you who are local can find us at the Sunday Saratoga Farmer's Market starting next month and going throughout winter.  We're excited to give this market a try with our products.

I've given up on our logo development.  At least for now.  We tried helping someone out who is local and trying to start his own business.  We began talking with him in June about creating a logo for us that we could use interchangeably with our farm products and our skincare/bath line.  The preliminary drawings we finally saw in July looked great.  And that's where it has halted. We've seen and heard nothing since.  We're moving on.

The Coop Girls have halted egg production for the most part.  They are molting and the weather is changing so they're taking a break.  We're lucky to see 3-4 eggs per day right now.  It actually works out well since we won't be selling eggs, except to a few customers, throughout winter.

The garden is also almost completely halted for the year.  The eggplant, peppers, tomatoes, zucchini and broccoli are still hanging on and providing us veggies for the week.  I'm guessing this may be the last week for harvesting any of them.  It's always sad when the growing season ends.  But it's also a sign that it's time to start planning the next growing season!!

On the menu this week {a week of comfort foods!}:  Crockpot Pub-inspired Beef Short Ribs with Rice and Corn; Roasted Herb Chicken with Mashed Potatoes and Gravy and Roasted Carrots; Spaghetti and Meatballs with Salad; Ham with Scalloped Potatoes and Broccoli; Chicken with Creamy Mushroom Sauce over Pasta with Broccoli; Slow-Cooker Pulled Pork Sandwiches with Baked Mac and Cheese and Salad.

Hoping you're having a wonderful weekend.




Disclosure: In an effort to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendations, testimonial and/or link to any products or services from this blog. Thank you for your support and please know that I will only feature products I love.

Jack's Winter Obsession {and it doesn't include stealing.....}


My man Jackson has a deep-rooted love.
Love of something he only sees in the Winter.
Flannel sheets.
Clean flannel sheets.

He does also enjoy clean summer sheets, but not quite as much as the flannels.
When I switch out the flannel sheets I have to give him a few extra minutes to enjoy.

When I change the sheets, Jack paces until I get the fitted and flat sheets on the bed.
Then he jumps up on the bed.


It starts with lovingly sniffing the sheets.
Yes, sniffing.

Then he grabs the sheets with his claws and drags his body all over the bed. 


In between the dragging from side to side, he spins onto his back.
This continues until I finally boot him off the bed.

Life is good!



Disclosure: In an effort to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendations, testimonial and/or link to any products or services from this blog. Thank you for your support and please know that I will only feature products I love.

Giveaway Winners!!


The Coop Girls get very excited about choosing giveaway winners.
I must admit, however, that their initial excitement is because they believe it's food.
Good food.
They do get rewarded for their hard work.


So poor Little Lizzie was the first to choose a name.
She looks so pathetic because she's molting.
I suspect she jumped at the chance to dig in because she thought it was a bowl of pasta.
My girls love carbs.
She was a bit disappointed to find out it wasn't spaghetti.


Emma was the next to jump in.
Emma is also molting - pardon her bare head and sparse back.


She picked winner #2.
After quickly discarding the paper {again, disappointment it wasn't pasta....} Allie and Sam took off with the papers.  Luckily they didn't eat them so we now know who the 2 winners are.....


The 2 winners of our Ginger-Citrus products are

Natalie Redd and Deborah Martino.

Congratulations!!
Please email me at JayNStaci@aol.com with your mailing address and I'll get the yummy items shipped out.

Thank you so much to all who entered.  Don't despair....more giveaways coming soon!


Disclosure: In an effort to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendations, testimonial and/or link to any products or services from this blog. Thank you for your support and please know that I will only feature products I love.

Homemade Food In Jars: Spicy Tomato Juice


We are still knee-deep in tomatoes!  If you are too, here's a favorite use for quite a few of them.


Similar to the popular V-8 juice, this homemade version has a bright, fresh, tomato flavor coupled with a complex and slightly spicy base.  And much less sodium.  It's great on it's own or added to soup or pasta but also makes an outrageous Bloody Mary!


Spicy Tomato Juice
Makes:  approx. 4 pints

8 pounds ripe tomatoes
1 cup chopped celery {approx. 2 stalks}
1/2 cup chopped onion {1 medium}
6 Tablespoons lemon juice
2 Tablespoons granulated sugar
1 Tablespoon Worcestershire Sauce
2 teaspoons prepared horseradish
1 teaspoon salt
1/4 teaspoon Tabasco sauce

Wash and core tomatoes.  Coarsely chop them and transfer tomatoes to a large colander set in the sink.  Drain.  Measure 19 cups coarsely chopped tomatoes and add to a large stainless steel, enamel or nonstick heavy pot.

To the tomatoes, add the celery and onion.  Bring to a boil over medium-high heat, stirring often.  Once boiling, cover pot and reduce heat to medium low.  Simmer 15 minutes, or until tomatoes are soft, stirring often to prevent sticking.

Prepare 4 pint jars, lids and rings for hot water bath canning.

Press the tomato mixture through a food mill to extract the juice.  Discard seeds and skins.  Measure 12 cups of juice and return to the pot.  Bring to a boil over medium-high heat, stirring often, and reduce heat to simmer, uncovered for 20 minutes.  Stir often.

Remove from heat and measure 10 cups juice.  Return to pot.  Stir in lemon juice, sugar, Worcestershire, horseradish, salt and hot pepper sauce.  Return to boiling over medium-high heat, stirring often.  Simmer, uncovered, 10 more minutes.

Ladle hot juice into hot, sterilized, pint canning jars leaving 1/2 inch headspace.  Wipe jar rims and add lids and rings.

Process filled jars in hot water canner for 35 minutes {start timing when water returns to a boil}.  Remove jars from canner and allow to cool, undisturbed.



Disclosure: In an effort to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendations, testimonial and/or link to any products or services from this blog. Thank you for your support and please know that I will only feature products I love.

Homemade Food In Jars: Spiced Blueberry Jam


I adore Blueberry Jam and the addition of spices really kicks it up a notch.  Delicious on morning toast, stirred into oatmeal, or warmed and poured over ice cream or pound cake, it's the perfect way to use up blueberries.


Spiced Blueberry Jam
Makes 9 half-pints

6 cups blueberries, washed and stems removed
2 Tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
pinch ground cloves
7 cups granulated sugar
1- 6 ounce package {2 foil pouches} liquid fruit pectin

Prepare jars, lids and rings.

Place the blueberries in an 8 or 10 quart heavy pot {stainless steel, enamel or nonstick}.  Crush blueberries using a potato masher.  Measure 4 1/2 cups crushed berries.  Use any remaining in another recipe.  Add back to the pot and  stir in lemon juice, cinnamon, allspice, cloves and sugar.

Bring mixture to a full rolling boil, stirring constantly, over medium-high heat.  Stir in pectin.  Return to a full rolling boil, stirring constantly, and boil hard for 1 minute.  Stir constantly.  Remove from heat.  Quickly skim off any foam with a metal spoon and discard.

Ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.  Wipe jar rims and add lids and rings.

Process filled jars in a boiling water canner for 5 minutes {start timing when water returns to boiling}.   Remove jars from canner and allow to cool.



Disclosure: In an effort to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendations, testimonial and/or link to any products or services from this blog. Thank you for your support and please know that I will only feature products I love.