Life At Cobble Hill Farm FAQ's

Blogging is, for me, a way to share bits of our life and lifestyle.  It's also a great way for me to connect with all of you who are like-minded and share similar goals and dreams.  Lucky for me, many of you actually enjoy what we share here!

We posted a few FAQ's on our "about" page and many of you have asked for more.  We are flattered and surprised at the number of questions we get asked each week about ourselves and our life, mostly because we think we are pretty boring.

Here are some of the more common questions:

Do You Homestead Full-Time?
At this time we do not.  We have regular 9-5 jobs in addition to our business, homesteading and blogging.  I am a Human Resources Manager with a company that employs around 600 people and J is a Contractor with a small company in town.  Homesteading full-time is the goal we strive to get to eventually, which is partly why we've started our business, Cobble Hill Farm Apothecary.

Emerson & Oliver
Did You And Your Husband Always Have the Same Goals and Dreams?
Yes and no.  17 years ago, when we met, he wanted more of a simple life and I wanted a McMansion in the burbs.  A few years later, he wanted a nice home in a neighborhood and I started dreaming of a simpler life on property outside of town.  A year or two later, we both had the same dream for house and property but while I wanted animals {LOTS of animals}, he thought maybe a dog and the cats would be enough.  After the chickens came into our lives, our visions began melding toward a life surrounded by more animals.  Homesteading was still largely my dream, however.

It was the same with the garden.  I wanted to start out with a large garden that supplied the majority of our veggies.  He thought that was insane.  We can just go to the farmer's market, he reasoned.   I agreed to a small garden to start and was able to get his buy-in for expanding, gradually, for 2 years to where we are now.  We can now grow about 80% of our veggies we use for the entire year.

We now have a single vision regarding the path of our life.

Did any of this happen overnight?  Absolutely not.  I picked and chose my battles {carefully} and didn't push my vision onto him.  Easier said than done at times, but I knew if I forced it on him it wouldn't end up the way either of us wanted.  We both adjusted our dreams and goals to eventually become an agreed upon path we could both work toward.

One thing we don't agree on, however, is that I long to live without a tv which he finds ludicrous.......

homemade pasta drying
How Do You Juggle It All?
The downright honest answers are:  1. Some days I have no idea, and 2.  Some days, not so well.  Here's the thing.  I am realistic enough to know I can't juggle it all forever.  I am also realistic enough to know that I have a lot of dreams and goals and that I can't just sit back and wonder "what if....".  So, I jump right in and do it.  Crazy?  Quite possibly, but it works for me.

Here's how the "all" started.

As our vision began to meld regarding a homesteading lifestyle, we started thinking about the future.  What do we want it to look like?  We have a few goals for our "someday" future {and a bit larger} farm such as a small CSA, farm store and more animals.  We thought about what we could do here, on our "today" farm.  We thought about jams and jellies, veggies, meat and eggs, and finally decided we would slowly try making and selling soap and skincare products, handcrafted by us.  We would both keep our full-time jobs and wait to see if it worked it's way into a business or not.  Then, things went from bad to worse {actually, worse than worse} at my job and we decided I would leave.  We hadn't even begun making and selling products yet.  I took the next year to get the business off the ground, then I went back to work.  Now we both work equally at our business in addition to each of our 9-5 jobs.

So, as I said before, although I know I can't juggle all of this for a long time, for now it's a necessity.  A necessity to see if we can build our small business into something that can actually become an income, or if we need to adjust our sails and move onto something different.  In the meantime, we continue to work to pay bills in the here-and-now as well as to save up for the "someday" farm and home.

gifts from the Coop Girls
What Is A Typical Day For You?
Oh my!  That's different depending on the day.  Here's a brief look at a typical week:
Monday - Friday, wake up between 4:30 and 5, take the dogs out and feed them {J has chicken duty throughout the week}, check emails, pack any boxes I didn't finish the night before, prep lunches, get ready, make a quick breakfast and head out the door.  Work all day and run to the post office to mail Cobble Hill Farm Apothecary boxes at lunch.  That evening, dinner and dinner clean-up are typically first.  After that:
Monday - I typically take Monday evenings off except for packing any orders that need to be shipped and a blog post when I can.
Tuesday - Make 4-5 batches of soap which takes about 4 hours from start to finish.  Pack orders, check and respond to emails, and add a blog post if there is time.
Wednesday - Make lotion, deodorant, salves or whatever is in need of re-stocking.  Pack orders, check and respond to emails.
Thursday - Write the next week's blog posts {except the Weekend post which is written on Sunday}, check and respond to emails and pack orders.
Friday - J makes soap Friday morning while I'm at work so Friday evenings are typically either running errands and/or wrapping soap.

Saturday - SLEEP IN!!  Ollie lets me sleep until about 6, then I take care of them and make coffee for myself and J {if he wakes up}.  I get the Coop Girls up and their coop cleaned before I try to write blog posts for about an hour, then check and respond to email.  If there are errands to run, we do that in the morning after I make breakfast, then I make lunch when we get home.  Together we make and package any products we are running low on as well as more soap.  The weekend is the only time I don't go to the post office.  The evening is busy with making dinner, getting ready for the farmer's market, and responding to emails.

Sunday - Depending if we need to finish packaging any products, we either get up around 5 or sleep in until 6.  We make breakfast, pack up our products and head off {either one or both of us} to the farmer's market.  Sunday evenings I try to take off with the exception of cooking dinner and writing the "weekend" blog post.

Spring thru Fall add gardening, preserving food, and caring for meat birds to the list{s}.

*Lest you think we  a. don't have any fun or b. don't take care of ourselves.  This list is "typical".  We do make time to do things just for us.  The "us" time is just limited right now.*

garden bounty
Do You Grow All The Veggies And Fruit You Consume?
No.  Someday, perhaps, but for now we aim for about 80% of the veggies and a small amount of the fruit.  We plan to add cold frames to help lengthen our growing season as well as with greens in the winter and continue to re-visit our list of items we Water Bath Can or Freeze for use during the off-season.  I will also be adding beans for drying to the list of things to grow this year.  Additionally, I plan to add Pressure Canning to my repertoire.  My goal is to open my cupboards next November and see only our home-canned products.  No store-bought items.  I came close to that goal 2 years ago while last year was a bit of a struggle trying to juggle everything.

I can honestly tell you that part of our success is the fact that my husband not only takes pride in also accomplishing these goals, he helps do each and every task.

I Want To Add Chickens To My Backyard.  Do You Have Any Advice?
Yes - build your coop larger than you think you'll need because raising chickens is ADDICTIVE.....  On a serious note, this can't possibly be summed up in an email or part of a post, so I'm going to leave you with links to some of the posts I've written on this subject in hopes it answers this question.

So You Want To Raise Chickens:  Part 1 - Getting Started
So You Want To Raise Chickens:  Part 2 - Bringing Home The Chicks
Supplementing A Chicken's Diet
Introducing New Chickens To The Flock
Wait....You Don't Need A Rooster?
Chicken Water
The Chicken Coop At Cobble Hill Farm
Chicken Coop 101:  13 Lessons Learned While Building Our Coop
All You Need To Know About Chicken Roosts
All You Need To Know About Nesting Boxes

Will You Raise Birds For Meat Again?  What About Other Animals For Meat?
Yes to the birds, no to the other animals.  For now.  We just don't have the space for other animals and we have eaten rabbit {the only other animal for meat we have room to raise} and found it to be "ok".

As far as the meat birds, we were thrilled with the quality of chicken from those raised last year and will be raising around 75 birds this year {and adding another freezer in the house}.  The cost was less than purchasing organic chickens from the store or market and they weren't much trouble at all.  We won't process our own birds only because it's so much easier with the proper set-up when you are doing that many.  We don't have that proper set-up.  Raising them in the heat of summer won't happen either - we'll do Spring and Fall only.  We just felt too bad for them last year and don't want to see them suffer from the extreme heat and humidity as they got bigger and bigger.

homemade animal cookies
Are You Going To Get Goats?
I have longed for goats - we both want goats but the town said no.  What about dwarf goats, I pleaded to the Town Clerk, they're roughly the size of a dog?  NO!  She demanded without an ounce of personality.......  Why must people be so miserable?  That being said, our neighbors have them, which is fine and dandy, I just don't want to take the chance of getting them and then having someone turn us in.  It would be heartbreaking to have to give them up.  So, for now, no goats.

What Things Will You Be Doing Next?
This is a funny question.  I have a ton of goals, as you already know, so it's always a challenge trying to figure out what I can fit in next.

Business:  we plan to add men's products and the skincare line next.  I will probably not add any more products this year after those are out.  We are in a much busier farmer's market this summer so although we had originally planned to branch out to Wedding shows in addition to craft shows, this year we will work to keep up with the market.

Blog:  I really, really, really want to post regularly with articles such as DIY projects, recipes, chicken keeping and more.

Next "life list" item:  I am bound and determined to teach myself how to create an online magazine {homesteading/homemade living themed} and get at least one edition out this year.

Homesteading:  we will be adding many more meat birds this year and planting as much as possible to try and achieve growing at least 80% of our veggies again.  I want to learn to pressure can and  attempt preserving/making all of our canned goods.

And now a sincere thank you.  We are so grateful for all of you who stop by our little part of the internet and share in our lives.  It is so much fun corresponding with each of you.  We are grateful for the very kind comments and emails.  And those of you who insist you are bothering us with all the questions - you really are not.  Keep 'em coming.  :)

Thank you!!

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.

Slow-Cooker BBQ Baby Back Ribs

I have been doing a pretty good job with enlisting my slow-cooker at least once a week to help get a nice dinner ready for us.  We picked up 6 racks of pork baby back ribs a few weeks ago when one of our local stores had an amazing sale.

I have seen recipes for cooking ribs in the slow-cooker and just wasn't sure about trying it.  Partly, I wasn't interested in in ribs that were colorless and without a crusty glaze.  Then I realized that, just like slow-cooker wings, they could be finished up under the broiler.  Brilliant!

So, we tried them and they turned out delicious.  Moist and flavorful, and the best part - throw them in and forget about them.  What I will say is it is important to remember to put a rub on these for 10-24 hours prior to cooking to help impart flavor.  Because the slow-cooker basically steams these, any less than that and the flavor doesn't permeate the meat.  Other than remembering this little piece, they are an easy peasy and delicious meal.

One quick note about the photo below.  No, that's not the typical boxed mac & cheese.  I keep a cheese powder on hand {found here} to mix up quick mac & cheese when I don't have a lot of time for a side.  Much more flavor than the boxed version!

Slow-Cooker Baby Back Ribs
makes:  1 rack ribs

1 rack pork baby back ribs
1/4 cup BBQ Rub {we use the BBQ Rub featured in this post}
1 cup BBQ Sauce {such as our Strawberry-Chipotle BBQ Sauce}

10-24 hours prior to cooking the ribs, rub the BBQ rub all over the ribs, set in a dish or on a cookie sheet and cover with wrap.  Refrigerate until ready to use.

Remove any wrap from the ribs and set ribs in the slow-cooker, putting them on their side and wrapping them around the cooker.  If they are too tall, you can also cut the rack up into 3 pieces and lay them, meaty side down, in the bottom and around the sides of the cooker.

Cook on low for 4 - 4 1/2 hours, or until very tender.  Remove from the cooker and lay, meaty side up, on a baking sheet.  Preheat broiler.  Brush BBQ sauce on the ribs and put under the broiler, watching closely, until browned.

Remove and serve with sauce on the side.

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.


Oliver and Emerson
breakfast burritos

gifts from the Coop Girls

Slow-Cooker Whole Chicken
Hey - it's snowing again!  Shocking, isn't it????  It wasn't supposed to begin snowing until 10p.m.  Well, that wasn't correct because we've had flakes since about noon.  The original forecast was 3-6 inches, so I'm not sure if they've bumped up the accumulation since it started earlier than expected.  The good thing is that at least the temps are in the positive numbers and even double digits today!!

We started our chilly morning with breakfast burritos and a hot cup of coffee.  For me, Vanilla Caramel, lightly sweetened, and for J, Hazelnut, light and sweet.  Sunday's are not for slow beginnings around here.  We have dogs to take out, Coop Girls to get up, as well as products to get ready and packed up for the Farmer's Market.  I must say, the chores are a bit easier on warmer mornings.

I really don't mind winter and the snow is beautiful.  It's just been awfully cold the entire month of February with not much for a break.  It's stretches like this that makes me question why in the world we moved from Hawaii 16 years ago.......

Yesterday afternoon/evening I worked on getting tons of body butter made to continue building my back stock.  Because I was busy with that, I decided to throw a whole chicken in the slow-cooker for dinner.  I've only tried that once before and wasn't as pleased as I'd hoped to be.  The recipe came from a popular Crock-pot cooking website and, well, I was less than impressed.  A couple of weeks ago I ran across another recipe for a whole chicken and it swore it was a super-moist and delicious bird.  It had one major difference from the first recipe I had tried.  The first had you cook the chicken on high for 4 hours and this recipe had you cook it on low for 3-4 hours.  Success!!!  It was delicious!  I can now highly recommend it.  Throw some seasoning on it {I put a chicken seasoning under the skin and in the cavity along with some lemon slices}, plop it in the slow-cooker and turn it on.  That's it.  Easy peasy.

And for dessert was Blueberry Cobbler made from our shrinking supply of berries we put up in the freezer from last summer's bounty.

Speaking of delicious garden bounty, we did a pretty good job estimating how much of our veggies and fruit we would need to get us through winter and spring.  So, although the jars and bags are quickly disappearing, it appears most goods will last us until the beginning of summer.  Hooray for that!  And, as usual, I made too much jam.  Oh well.  I have no doubt I will do that again this year too.

It was a busy weekend for us.  J had a Home Show in town to work at both Saturday and Sunday.  I popped over Saturday morning to visit and look around.  The company we will be getting our bathroom & laundry countertops from was there.  They had actually brought the countertop we will be purchasing as one of their samples.  I fell in love with it all over again.  And then I saw the price.  Holy cow.  Reality stinks sometimes, doesn't it?  We've also begun planning the new kitchen.  Actually, it's completely planned.  It won't be renovated until next year though.

I am working on a FAQ post with answers to the questions emailed to us about both our life and lifestyle.  If you have any questions for me to answer, please leave us a comment or send us an email.

On the menu this week:  Slow-Cooker Pub-Inspired Short Ribs with Rice and Squash; Baked Tilapia with Crab Cakes, Orzo and Baked Broccoli; Chicken Pot Pie {with leftover Slow-Cooker Chicken}; Pork Chops with Jalapeno-Peach Jelly Glaze with Smashed Baby Red Potatoes and Squash; Parmesan Chicken with Rice and Broccoli with Cheese Sauce; and Spicy Poblano Bolognese with Pasta and Butter-Glazed Carrots.

Hoping you've had 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.

Pineapple Upside-Down Cake

Pineapple Upside Down cake and I go way back.  This was a childhood favorite.  When my mother would make it, it was definitely a special treat and one to be savored.  And licking the pan after it was turned out onto a plate?  Now, that was what memories are made of.

It's an unassuming cake, one that doesn't really stand out in a crowd of desserts.  It's not piled high with layers and frosting.  Nope, just a simple sweet treat.

There's just something wonderful about a moist, delicious cake topped with a sticky brown sugar topping and warm pineapple slices.  A true comfort dish.

Pineapple Upside-Down Cake
source:  America's Test Kitchen
Makes 1 9-inch cake

12 Tablespoons unsalted butter, softened and divided
3/4 cup packed light brown sugar
1 can pineapple rings or 1 fresh pineapple, peeled, cored and cut into 1-inch chunks
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 large egg white, room temperature
1 teaspoon vanilla extract
1/3 cup whole milk, room temperature

Preheat oven to 350 degrees Fahrenheit.  Put 4 Tablespoons of the butter in a 9 inch cake pan and put in the oven until the butter melts, about 4 minutes.  Remove from the oven and add the brown sugar and stir until all the butter is incorporated.  Pat down into the bottom of the pan, evenly, with a wooden spoon.  Arrange the pineapple pieces evenly over the sugar in a single layer.  Set aside.

In a medium bowl, whisk together the flour, baking powder and salt.

In a large mixing bowl, beat together the remaining 8 Tablespoons butter and the granulated sugar on medium speed until light and fluffy, 3-4 minutes.  Scrape down the sides and beat in the eggs, egg white and vanilla.

Reduce speed to low and beat in 1/3 of the flour mixture.  Beat in half the milk.  Add half the remaining flour mixture, then the remaining milk, and the remaining flour mixture.  The batter will be thick.

Give the batter a final stir with a rubber spatula, making sure it's fully incorporated.  Drop mounds of the batter over the pineapple.  Smooth over the top with a rubber spatula, making the batter even over the pineapple.  Rap the pan several times on the counter to settle the batter.

Bake until a toothpick inserted in the center comes out with a few crumbs attached and cake is lightly browned, about 40 minutes.  Let cake cool on a wire rack 10 minutes.  Run a bread or paring knife around the edge of the cake to loosen from the pan.  Place an inverted platter over the the cake pan and flip the cake out onto the platter.  Let cool completely before serving.

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 + Giveaway Winners

homemade baguettes

Lori and Allie checking out the snowy ground


it's icicle season

some of our Cobble Hill Farm Apothecary soap!

the girls heading to bed
It's Sunday again AND the end of February.  And no surprise, it's been snowing......  So, although the days seem to be flying by, they start to all meld together with snow falling at least a couple of times each week.  J started the morning by snow blowing so the sun expected this afternoon could melt some of the snow left on the driveway while we were at the market.  Today is the warmest day we've had in weeks with highs in the upper 20's/low 30's.  Balmy!

I think I've been fighting off all the nasty germs that are going around {and around and around....}.  Have you ever had where you don't feel great but, thankfully, you don't feel sick either?  That's where I'm at.  Fingers crossed I can continue to fight it all off.

It's hard not to let my mind wander to thoughts of Spring.  Of a time when my hands will touch the cool dirt to prep it for this year's selection of seeds.  Of asparagus peeking through the soil along with the carrots we started last fall, and strawberry plants coming back to life almost overnight.  {sigh.....} yes, it's hard to stay focused on the snowy and cold winter days and the gratitude that can be found in them.

We are now officially washer-less.  Last weekend I told you our washing machine had broke and this week we found out it really did break.  The drum, that is.  Of course, this is one of the most expensive parts on it making our decision quite easy.  We'll buy a new one, thank you.  We were going to buy a new set in a couple of months anyway, when we renovate our bathroom and laundry room, so it just happened a bit earlier than expected.  Unfortunately, the set we chose is not in stock {go figure}, leaving us washer-less for 2 weeks.  We have gotten pretty good at inviting ourselves over to my mom's house for dinner so we can also get laundry washed.  I bring dessert and sides and she makes the main meal - it works out for us all.

The Coop Girls were SO excited today.  While it wasn't technically "warm" out {just ask Oliver, he was still a shaky mess when made to go outside and do his business}, it was moderate enough that they could spend a good majority of the day outside.  They were so happy and, in return, we received a dozen eggs.  Such sweet girls!

I wanted to give a sincere thank you to any of you who submitted our blog in the Top Modern Homesteader contest at From Scratch Magazine.  We will be listed as an honorable mention, I believe in the next issue.  It truly is an honor, with all the fantastic blogs that are out there.  Thank you!

On the menu this week:
Lasagna; Oven-Fried Chicken with Baked Mac & Cheese and Roasted Balsamic Glazed Brussels Sprouts; Stuffed Cabbage with a side of Squash; BBQ Pork Tenderloin with Rice & Broccoli; and Stuffed Red Peppers and Maple Butter Carrots.

And now, on to the giveaway winners.

It was early evening before I could get out to the Coop so the girls could choose the winners.  So, I apologize ahead of time that the photos are not ideal.

I've learned from giveaways past not to show the Coop girls the food reward first.  Like dogs, all they think about is food.  And with a bowl full of warm oatmeal topped with blueberries, well, I knew there would be no work only focus on food if they saw it.

So, I set the basket of names on the ground, and they were, well, less than impressed.

Finally, Deb took interest in the basket.

Deb selected a name.

And then another.
We have 2 winners.

Then, as I was trying to get a quick photo of the 2 winners, Deb stole another piece of paper.
And promptly ate it.
I quickly shared the oatmeal and blueberries to prevent more paper eating.

And the winners are........

Amber at Making A Home
and Linda Wigger Clark

Congratulations to both of you!!
Email me at JaynStaci{at} with your mailing address and I'll get the soaps shipped right out!

Hoping you all have had 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.

The Best French Toast

My husband has told me many times, he is NOT a fan of french toast.  I love french toast.  Hmmm.....this, of course, posed a predicament on mornings where I though french toast would be the perfect breakfast.  And he did not.

So, I would make him something like breakfast burritos and french toast for myself.  Even when I discovered this amazing recipe and wanted so bad for him to try it, nope, he would prefer something else he said.  Then finally one day I convinced him to try a bite.  He liked it.  And now, he actually asks for french toast for breakfast.  Hooray!!

The reason he didn't think he liked french toast was because it was often soggy.  This recipe is not.  This recipe has flour added to the egg mixture which helps to crisp the exterior.  Additionally, I've found soaking bread that has been dried out slightly for only a few seconds in the egg mixture makes a perfectly non-soggy piece of french toast.

**I put the bread slices in the oven for a few minutes while I bake a side of bacon in the oven. {lay bacon on a foil-lined cookie sheet and bake in a 400 degree Fahrenheit preheated oven for 15-20 minutes.}  Watch the bread closely and only allow to start drying out.  Remove from the oven and set aside.**

The Best French Toast
source:  slightly adapted from a recipe by America's Test Kitchen
Serves 3-4

8 slices high-quality white sandwich bread or Italian loaf bread
6 Tablespoons unsalted butter, divided
1 cup milk
1 large egg
2 Tablespoons sugar
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup all-purpose flour

Adjust an oven rack to the middle position and heat the oven to 200 degrees Fahrenheit.  Arrange the bread on a wire rack set over a baking sheet and bake until slightly dried, about 15 minutes.  **see note above about using an already warmed oven**

While the bread is in the oven, melt 2 Tablespoons of the butter and whisk it together with the milk, egg, sugar, vanilla, cinnamon and salt in a medium bowl.  Slowly whisk in the flour until smooth.  Pour into a large, shallow dish {I use a pyrex pie plate}.

Heat a 12 inch nonstick skillet over medium heat.  Add 1 Tablespoon of the remaining butter and heat until just beginning to brown.  Lightly whisk the egg mixture and soak 2 pieces of the bread for about 15 seconds per side.  Remove the bread from the egg mixture, allowing excess to drip back into the dish, then add to the heated skillet.  Cook until golden brown on both sides, approx. 2 1/2 minutes per side.  Repeat with remaining butter and bread.


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.


I had announced on our Facebook page that once the Farm Facebook page went over 1900 likes, we'd be offering a Cobble Hill Farm Apothecary giveaway!!

Woo hoo!!

We are giving away 4 of our most popular bars of soap!
We will select 2 winners and each winner will receive 1 of each bar:
Calendula Tea + Sweet Orange
Rooibos Tea + Ginger & Citrus
Honey Bee
Blackberry Sage

We will be enlisting the Coop Girls to select the winners again.  Fingers crossed they are willing to do's been chilly and snowy which equals grouchy Coop Girls.

But we'll give it a shot.

How do you enter, you ask?
There are 3 ways:
  1. Leave a comment on this post letting us know you'd like to be entered.
  2. Leave a comment on the giveaway post on our Farm Facebook page letting us know you'd like to be entered.
  3. Leave a comment on the giveaway post on our Cobble Hill Farm Apothecary Facebook page letting us know you'd like to be entered.
The giveaway is open to all of you, regardless of where you live, and closes Saturday, February 21st at 9p.m. e.s.t. and the Coop Girls will select the winners on Sunday.

Good luck!

p.s. bribery of the Coop Girls with warm oatmeal or meal worms, although highly encouraged by them, is discouraged by the people of Cobble Hill Farm.  :-)

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.