Growing up on Sunday's for both my Farmer and I meant Sunday breakfast was a little different from the rest of the week. While I was use to pancakes, my Farmer loved his mom's coffee cake.
Before realizing I had a sugar allergy I remember going to his parents for Sunday breakfast and having his mom's coffee cake. It really was a favorite.
Then we dived into the world of whole foods and that coffee cake just wasn't a treat that I could have any more.
One recent Sunday I asked the Farmer, "What would you like for breakfast?" He replied, "Coffee Cake!" with a twinkle in his eye, knowing well that there was usually so much sugar in coffee cake that I would never make it.
I'm always up for a good challenge though!
Quiche is a quintessential tea time recipe, but what really makes these special is that they are tiny and bite size. The dangerous part is that they are so yummy it might seem like you didn’t eat many with their delicate size and impressive flavor.
A good maple sausage really pairs well with the comforting earthiness of the sweet potatoes. These tiny quiches also freeze well and can be ready in a toaster oven in a matter of minutes. Make them in bulk so you can stock up and have them on demand. They also work great for a quick breakfast on the run.
Nothing says October like pumpkin spice, am I right?
Did you know that the spices in pumpkin pie spice are the perfect blend of medicinal goodness for fall? Cinnamon, nutmeg, ginger, allspice, and cloves. Not only are most of these herbs anti-viral and anti-bacterial, but they are also considered catalysts or movers in the herbal medicine world. They get the blood a-moving, along with the lymph. They warm you up and keep things flowing. They are the movers and the shakers of the spice world.
So, for all of you "pumpkin spice everything" fans, you now have another reason to love on your pumpkin spice. The recipe we are sharing today is no different and in addition to pumpkin spice, we are adding the very loved flavor of chai. The two together are a dangerous combo and then add them to this real, whole food, muffin recipe and you have some fabulous fall deliciousness!
Can you guess what the top two scone flavors are amongst tea drinkers?
As a business owner that makes and blends tea for a living, one could can imagine I'm in quite a few different tea groups. When I polled all of these groups to see what their favorite treats were, to eat with their tea, they came back with a two resounding answers.
Lavender Lemon Scones and Orange Cranberry Scones.
We decided we had to take these traditional and popular scone flavors into our farm kitchen and give them a little real, whole food make over. The result was fabulous! So fabulous we decided we would share it!
"Two hundred years ago, the average American ate only 2 pounds of sugar a year. In 1970, we ate 123 pounds of sugar per year. Today, the average American consumes almost 152 pounds of sugar in one year. This is equal to 3 pounds (or 6 cups) of sugar consumed in one week!" [source]
That's total insanity, no wonder we have obesity rates at the highest its been and why not only adults, but children are also facing diabetes at alarming rates.
So, must we give up all the sweet things we love to bake? Certainly not but there is an alternative that is not only a healthy replacement to sugar, but also has health benefits when it is consumed.
The answer comes from the colder parts of the country, and despite the name, sugar making, the only sweetness here is from maple trees.
Mother's Day is not far off and the mad dash to find just what mom has been hoping for has started.
As a mom myself, I'd be happy to help you out, since you asked ;) Just some quiet time, with loved ones, good food and a good cuppa tea. With lots of sunshine. Flowers and chocolate never hurt either.
That's where these lavender lemon scones come in.
Sweet. Fresh. Spring Like.
Lemon Curd is the quintessential must-have for topping your tea time scones. Not only is it the most fabulous tasting topping but its also very simple to make and a great way to use up any springtime egg abundance you might have. Paired with clotted cream made with fresh cream from your dairy cow, this is the perfect snack to go with your afternoon cuppa. No chickens and no dairy cow? No worries, eggs, and dairy from the farmers market or local grocery will work as well.
Biscuits are the quintessential farmhouse food, next to maybe a loaf of fresh baked bread. They are the perfect quick food for a slower life style. Faster than baking bread, yet just as hearty.
Today we are sharing with you our basic sprouted wheat biscuit recipe. One we often throw together when we have been working out in the garden or when we have been busy in the tea studio. But this ain't any ole' biscuit recipe now.
These biscuits are made with sprouted whole wheat. Why sprout the wheat you ask?
Ahh, light and fluffy, with fresh rosemary and savory cheeses! These Rosemary Gruyere Savory Scones are the perfect addition to your afternoon luncheon or tea. Served with a crustless spinach quiche and the perfect cuppa earl grey or English breakfast tea and you are set for a satisfying meal.
These scones come together quickly and are easily made in a pinch when you find out company is coming over or when you realize there isn't anything to serve with your tea. But the question begs to be answered. What is the difference between a scone and a biscuit?
Some may say that a scone is a sophisticated baked good. While I agree that their delicate and refined nature might suggest sophistication, they really are not that hard to bake. Scones take many different faces from a drop scone, to a fine cut wedge, to a rustic round shape. One thing is for sure though, there is no other baked good that pairs better with tea than a scone.
From gluten and sugar free scones, to the ancient but healthy einkorn and those for every season such as sweet potato and forsythia. These five scone recipes are sure to meet your tea time needs and hit the spot. Spot of tea eh?
But first cake! This post may contain affiliate links. What's that you say?! Sometimes we share products that we love with you and those may pay us a little something to keep ye ol' farm a running, feed the children, teach them their arthimatic and the like. These links don't change the cost of the product. Read our full disclosure here. Thank you for supporting our family farm with your purchases!
Welcome to another round of Tisane Tea Tuesday! This will also be our last round in this series as we approach the Lenten season. Here down on the farm we start diving into the season of fasting and so tea time is less here on the farm. We plan to have another exciting weekly post on the blog though, so stay tuned to see what is next on our little farm adventure!
If you are new to this series of posts, every week we have been sharing some fabulous tea time recipes and then pairing them with one of our lovely herbal teas also known as a tisane tea. These teas are not made from the typical tea leaf but rather from fruits, herbs and flowers. We hope you enjoy your visit to tea time down on the farm!
Pacific Peppermint Patty Tea
This week we are featuring our super yummy Pacific Peppermint Patty tea! This tea was blended with a peppermint patty in mind and I think that we have achieved that. It goes great with almost any tea time treat and especially good after a meal. There is nothing like peppermint when it comes to calm and relaxation.
This tea features Organic Peppermint, Organic Cocoa Nibs and wee pinch of Organic Stevia leaf to take the edge off of the cocoa nibs. No worries, this isn't the processed white powder that comes in the stevia packets but an actual herb and green leaf. There is a very small amount added and so it doesn't tend to carry that after taste that Stevia sugar replacements can be known for.
Brew this tea hot or cold it makes a great drink! Iced in the summer time for a cool and refreshing thirst quencher or hot in the winter with some warm frothy milk on top. Sprinkle the top with some extra cocoa nibs and you are good to go. Grab your bag of Pacific Peppermint Patty here.
It goes great with this weeks tea time treat..... Caramelized Balsamic Skillet Cake!
Caramelized Balsamic Skillet Cake
While shopping at one of our favorite local grocery stores I had the pleasure of meeting the owner of Crate Expectations, the maker of this lovey Caramelized Balsamic Vinegar. Its always fun learning the story behind a product and how it is made and to see the passion , interest and knowledge that small business owners put into their product. Bill was no exception and he certainly knows how to pair his Caramelized Balsamic Vinegar with the perfect foods. We were privileged to try it on some strawberries, which was my favorite but the little farmers seemed to favor the vanilla ice cream with this vinegar on top. Since it was such a hit we had to purchase a bottle to bring home and today we are drizzling this goodness on top of a sourdough griddle cake - they are the perfect pair!
This skillet cake is a little reminesant of a bread pudding and a German pancake combined. A little vanilla ice cream on top wouldn't hurt either but we were fresh out. Make sure to add an extra drizzle of Caramelized Balsamic Vinegar!
Caramelized Balsamic Vinegar Cake
1 tbl. Organic/Grassfed Butter
3/4 cup Sourdough Starter
1/4 cup Raw Grassfed Milk
1 tsp. Coconut Sugar
1/2 tsp Ground Nutmeg
Caramelized Balsamic Vinegar
Heat oven to 425 degrees. Place a small cast iron skillet (6-8 inches) in the oven with the 1 tbl. of butter to melt and heat up the pan. While the pan is heating and the butter melting blend together the ingredients leaving aside the Balsamic Vinegar. When oven is heated pour your cake mixture directly into the pan. Bake for 20 minutes or until toothpick comes out clean. Immediately after removing from the oven drizzle with Caramelized Balsamic Vinegar to your liking, you may always add more :) Serve with a slice of lemon or vanilla ice-cream.
Plant a zucchini and feed the world, the saying goes. Well my over exuberant self had to plant the WHOLE package of zucchini seeds because what if those pill bugs liked zucchini seeds and left me with none like my lettuce, like my beans? I didn't stop to consider that they might all grow. They might all turn into viable large, feed the world plants. And they did, but I couldn't dare throw them all out. What a waste! Well, not only are we 'feeding' the world with zucchini now but our whole family, at every meal and every dish. Time for some variety! Here are a few yummy looking zucchini recipes for your zucchini abundance.
Preserving Zucchini (freezing shredded zucchini) from Life Between the Kitchen and the Coop
Salt and Vinegar Zucchini Chips by Sugar Free Mom
Dehydrating Zucchini for Winter Use by Learning and Yearning
Fermented Zucchini Pickles from the Fermented Food Lab
Blueberry Banana Zucchini Bread from Made to be a Mamma
Zucchini Brownies from Crazy for Crust
Zucchini Breakfast Casserole from Simply Recipes
Side Dish Recipes
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes from Cooking Classy
Zucchini Tots from 31 Daily
Main Dish Recipes
Zucchini Stuffed Shells with Italian Sausage from Yellow Bliss Road
Zucchini Season Italian Sausage Boats from The Beautiful Life
Zucchini Pad Thai from Eat. Drink. Love
Zucchini Meat Loaf by Diet Taste
Mexican and Zucchini Beef from Low Carb Yum
Garlic Margherita Chicken and Zucchini from Healthy Fitness
Chicken Parmesan Zucchini Boats by The Wholesome Dish
Last but not least our yummy zucchini muffin recipe for those rather large, "missed you when I checked the garden yesterday" zucchini, you know the type. They are now going into one of the best chocolate muffins I've ever had. We hope you will think so too or at least have a new way to use those monster zucchini's!
Welcome to our Family Tea Farm!
Howdy from our farm to your home! It is said that the, "farm is the nursery of the family," and that "the family is the nursery of the nation." We hope you enjoy your visit to our blog as we share with you the happenings on our little "nursery". Thank you for following us on our journey and watching us GROW! Read more about our farm HERE.