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.
Easter is coming quicker than quick, and it's time to start planning that Easter Brunch or Easter Dinner menu! Or maybe its not brunch, but linner (lunch & dinner), like we are hosting down on the farm this year.
We will be serving the traditional ham at our brunch/linner, along with more of a potluck style meal. I'll be cooking a few other dishes to go with the ham as my contribution. I thought about scalloped potatoes, but Grandma's potato salad is tradition and a must have. Aside from the ham and potato salad, I haven't thought about it much, with the exception of dessert. Dessert first, am I right?
Enter carrot cake. Very traditional and very seasonal. It's the perfect blend of sweet cream cheese frosting, hearty sprouted flour, and the freshness of spring carrots.
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?
As I sit here typing this the rain is coming down. In droves..... and droves.... and droves. While it's not cold and there isn't any snow, the rain just sucks the heat out of the house and makes it dark and dreary inside.
Thank goodness for the crackling of a wood stove to heat our outsides. When it comes to lunch though our insides could use some warming up as well. With soup season hear it's also time for savory scones at lunch. Are you eating gluten free? Maybe you have company coming who can't eat gluten? No worries, these scones are great even for this who are on a gluten free diet (or even if your not!).
"The best of times are always found,
When family & friends are gathered around."
This is truly my favorite time of year because the heat of the summer is tamed, the farm work outside is mostly done and it's now time to spend hours inside with friends and family. By enjoying the harvest from the summer's hard work and keeping warm by the fireside. Be it a fall family gathering and Christmas meals or anything in-between, this is a time for family, food and giving thanks to our Creator for the seasons abundance!
Sometimes though it's easy to get stumped on what to make with that abundance. That is why we gathered 14 recipes from farm/homestead blogs to liven up your holiday meals. It's time to gather, celebrate and enjoy food that is as good as the company we are with! Farmhouse style.
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?
Tea Time. The words bring to mind, delicate, dainty, white, sugary treats. Paired with a dark black cup of tea to counteract the sweetness from the treats. Who doesn't enjoy it, but later finds that their blood sugar is sky high, they are still hungry because those quick carbs have worn off and you are craving even more of those sweet treats.
A favorite on the tea time platter is chocolate and hazelnuts. Well move on over Nutella because these Chocolate Hazelnut Dainty Date Bites (also known as date balls) are taking over at tea time. These healthy tea time treats are sure to be the perfect fit with your cup of Earl Grey or English Breakfast Tea without leaving that sugar coma hang over.
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?
Happy Friday! We have a special treat for ya'll today. I mean that in a couple of ways! One of our first and long time customers, Kris, will be helping us out here on the blog. She not only is a lovely lady but also has a passion for loose leaf teas along with some fabulous culinary skills. Today she is bringing us a super tasty cake. I currently smell is fabulous flavors as I type waiting for it to cool down! So join me in welcoming Kris today!
By: Kris Miller
Devoted wife and mother of two, recently graduated from LBCC Culinary program.
It’s the dog days of summer, but I am one that is in perpetual Autumn mode. And I enjoy desserts with a slightly spiced note. That is what put me in the mood to develop this recipe for white chocolate cherry pound cake using St. Fiacre’s Farm, Cherry City Chai tea blend. Most of us enjoy cooking and baking, and making things look and taste great. And many of us are realizing we have sensitivities and allergies to certain foods and preservatives. I discovered I was gluten intolerant five years ago. I thought my baking days were over.
How many of you are growing a garden this year? How many of you have flowers in your garden? How about medicinal flowers?
We started our garden out with just things that could be eaten. It was a way to help cut down the food cost and to know the story of where our food was coming from. Which growing methods were used, where the seeds came from, the type of soil that they were growing in.
Equally important as our vegetable garden though are our medicinals that we grow as well. It's handy to also know where our medicine comes from as well.
Today we thought we would share a bit about a favorite medicinal flower that we are growing here on the farm. Bachelor Buttons also known as cornflowers are used in many of our teas but that isn't there limitation. Join us as we go over their culinary and medicinal uses!
Did you know that you can cook with tea and not just drink it? One of our Super Fan's and V.I.P. Members, Kris Miller, sent us this lovely recipe using Golden Turmeric Spice Tea in a curry dish. What makes it super fantastic is that not only is it yummy, not only does it have anti-oxidant packed turmeric in it BUT Kris is also a culinary student at a local college! Training as a professional chef she used her culinary skills to cook up something fantastic! It even made it on the college menu :)
Jello salad in the summer time. Jello cups. Jello cheesecake. Pinapple fluff. Jello cake. Layered jello, O my! There is no shortage of jello recipes out there and no doubt most of us grew up eating it in one form or another. Most of these recipes are very high in processed sugar and processed ingredients. Not to mention synthetic dyes and flavorings. But not this one! It's time to make a healthy jello that you can feel good about serving to your friends and family!
Matcha Shamrock Shortbread cookies add that little special touch to our yearly family celebration and heritage.
You see the Farmer and I both have Irish heritage in our family. We grew up celebrating St. Patrick's Day every year and when it came to picking a name for our youngest son we gave him the strong, strapping and Irish name of Patrick.
Oh winter. The last few weeks of the wet and the rain in Oregon really start to get to a person. It's dark, its gloomy. ITS WET! Really wet, like slip around outside when its wet, wet.
We spend much more time in the house than we care to but there is so little to do in so much rain and mud. There is no garden to work on - its too cold. The animals are hunkered down just like us. The only thing to do is to make a mess in the kitchen - I mean be creative in the kitchen. ( As I look behind me to see if the Farmer' saw me type those words... ah hem.)
cooking with, not drinking tea
I have sort of a reputation for being a mad scientist in the kitchen. I think its usually the after math of my creativeness that gives me that reputation. The latest inspired mess - I mean creation - came from a tea called Lapsang Souchong. Lapsang is a special black tea from China that is smoke-dried over a pine-wood fire. It's known as the smoked tea.
Let me tell you what, that is the best name for this tea! While drinking smoked liquid just didn't sound pleasing to MY palate, I had some other ideas! Some people buy Liquid Smoke but what does this farm girl do? I just eat my tea.
Gut shots and kraut pounders. A couple of words I didn't think would probably ever enter my vocabulary until a few years ago. Doesn't sauerkraut just come in a jar? Isn't that, that stinky stuff that goes on roast beef sandwiches? Cabbage? Bleck! I wasn't a fan of sauerkraut in the least, at least the stuff that I saw at Costco being piled on hot dogs and the yellowish stuff out of a jar for on top of St. Patrick's day corned beef. And if your wondering what a gut shot is.... its kraut juice in a shot glass (just had to put that out there.) I'm here to tell you that REAL fermented sauerkraut doesn't taste like that stuff at all. Its actually good!
About 5-6 years ago I encountered traditional cooking. A way of cooking that uses traditional preparation methods for things like grains, vegetables and meats. Some of these methods might not seem so strange like dehydrating meat for jerky. Fermenting bread dough and vegetables was a new thing to me though.
The fermentation process, whether it be bread our sauerkraut adds nutrition to the foods, helps to pre-digest some things our bodies are not so great at digesting and helps with our overall health. Live fermented vegetables add probiotics to our gut which helps us have healthy digestion. It is said that health starts in the gut!
These forms of food preservation were used until the Industrial Revolution making them quite normal in every day life. Over time that changed and these methods were lost and set aside. With so many gut related health issues in the news (think Chrons, IBS, ulcerative colitis) its no wonder that these traditional methods are coming back.
So its time to throw out that jar of store bought kraut and meet the real stuff!
Plain sauerkraut Recipe
2 medium to large green cabbages (purple cabbage works too, a bit spicier!)
9 tablespoons of good quality sea salt
1.) Remove the outer leaves of your cabbage to insure cleanness.
2.) Shred cabbage with a food processor shredding blade, knife, or traditional cabbage shredder.
3.) Add sea salt to shredded cabbage. Blend in well.
4.) Pound the cabbage to help speed the release of the the cabbage juices. When cabbage is juicy pack into a jar that kraut will fill to the top. You don't want any extra space in the top of your jar.
5.) Place a fermenting weight on the top and a lid. Let fermented at room temperature for 3-7 days until you see bubbles and have a sour taste. Time frame will vary depending on the temperature in your house.
If you love spicy and hot things than kimchi is going to be the kraut for you! Ours is a little more low key than the traditional Korean stuff but a great place to start if you are not sure about kimchi .... or if your just not ready for that hot bright red stuff!
Our low key kimchi
2 heads of green cabbage
9-12 tablespoons of good quality sea salt
1-2 daikon radishes
2-3 garlic cloves
Approx. 4 inches horseradish or to taste
2-3 tablespoons red pepper flakes
1.) Remove the outer leaves of your cabbage to insure cleanness.
2.) Shred cabbage, carrots, daikon radish, horseradish, and garlic with a food processor shredding blade, knife, or traditional cabbage shredder.
3.) Add sea salt to shredded cabbage & veggies. Blend in well.
4.) Pound the cabbage & veggies to help speed the release of the the cabbage juices. When cabbage is juicy pack into a jar that kraut will fill to the top. You don't want any extra space in the top of your jar.
We hope that you enjoy these simple sauerkrauts as much as we do! Feel free to try different veggies in either of these recipes. Caraway seed and dill might be great in the basic recipe and remind you a bit of dill pickles. Spice up the kimchi more or less according to your taste! Add some green onion or what ever suits your mood.
If you would like to watch how we make sauerkraut we did a little video here with our 3 year old helping us out, complete with an end of fall farm update! See you next time.
CeAnne & Paul
How to Make sauerkraut
The stores in town are busting out the Christmas trees and the lights. The holiday bazaars have started and so has the shopping. Down at the farm life is a little bit slower.
This time of year we are embracing fall, even if the coldness feels a bit more like winter. We are enjoying the beautiful color on the fall leaves, the reds and oranges are just beautiful here this time of year. Along with the fall beauty we are embracing seasonal foods. Not that that is a new thing here on the farm but the season is new!
That means lots of cranberries, pumpkin and squashes and apples! Its also the season of sharing with friends and family! What better way than to make a dish to take and share at gatherings with friends and family?!
My favorite food at gatherings is usually the snacks or appetizers, aside from dessert of course ;) Little bites of yummy goodness! We decided to spice up a favorite treat of ours, turkey pinwheels, with some tea.
Our Coastal Cranberry Spice was the perfect blend for this recipe but you are welcome to use any fruit tea that you enjoy as well as just plain cranberry sauce.
We used tea in place of cranberry sauce not only because it adds to the depth of the flavor but it also utilizes different herbs that come with different qualities and nutrition. Its super yummy and we think you will love it!
What is your favorite holiday appetizer? Let us know in the comments below!
Tea Infused Turkey Pinwheels
6 Whole Wheat Tortillas
Deli Sliced Roasted Turkey
1.5 TBL Cranberry Tea (We used our Coastal Cranberry Spice Herbal Blend)
6 oz of Hot Water
12-15 leafs of Romain Lettuce
1 - 8 oz container of Cream Cheese (We love Nancy’s Brand filled with Probiotics)
1 TBL Pure Maple Syrup
1.) Steep the tea in 6 oz of water for 10-15 minutes. Strain and set aside until cool.
2.) Once tea has cooled add steeped tea, cream cheese and maple syrup to food processor. Blend until everything is well incorporated.
3.) Spread 1/4 c. cream cheese mixture on one whole wheat tortilla making sure it is thin and even over the entire tortilla.
4.) Place two turkey slices down the middle of the tortilla with cream cheese.
5.) Place 2-4 leaves of romaine lettuce over the turkey.
6.) Roll tortilla tightly and slice in about 2 in. pieces. Top with steeped tea leaves for a little bit of flare.
If you loved this recipe, good news! There is more to be had :) Below are 9 more recipes for our readers in our free cooking with tea e-book!
Grab Our Free
Great tea also needs a great treat! Here are five whole foods recipes to fill your tea time table with this week.
#1 Sourdough Chocolate Zucchini Muffins by St. Fiacre's Farm
Grow an abundance of zucchini like we did this summer and have some stashed in the frige? Here is a great way to use it up, or you can always head to your local organic produce section. Grab the recipe here. They are sourdough and whole wheat to boot.
Do you have a favorite, whole food, tea time treat? We would love to check it out. Please send us the link via email.
Thanks for joining us down on the farm, see you at tea time next week!
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
Sourdough Chocolate Zucchini Muffins
2.) Mix your raw honey and sourdough starter. After butter is cooled add that to this mixture.
3.) Add your eggs and vanilla, give it a good mix.
4.) Next are the dry ingredients; flour, baking soda, cocoa powder, sea salt and blend in well until dry ingredients are incorporated. If its a little wet its ok to add more flour, the thickness of your sourdough starter will affect how much flour to put in.
5.) Add your zucchini and blend well.
6.) Add chocolate chips if you have them and blend in. This recipe is great without them but chocolate chips make everything that much better!
7.) Bake muffins at 400 degrees for 22 minutes, mini loaves for 33 minutes and full size loaves at 45 minutes. Check to see if they are done with a toothpick. If it comes out clean your good to go. Happy eating and don't forget the tea, we might suggest some Peppermint Patty with this.
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.
6 Weeks To Ditching The Grocery Store
7 Reasons For Eating Seasonably
About Our Family
Behind The Scenes
Benefits Of Green Tea
Benefits Of Herbal Tea
Brewing Iced TEa
Brewing Sun Tea
Cherry City Chai Tea
Children And Farming
Coastal Cranberry Spice
Continuous Brew Kombucha
Cooking From Storage
Cooking With Tea
Corporations And Food
Ditch The Grocery Store
DIY Skin Care
Down On The Farm
Dr. Philip Norman
Dr. Winston Price
Eating In Season: Fall
Eating In Season: Winter
Eat In Season
Eat In Season: Fall
Eat In Season: Spring
Eat In Season: Summer
Failure In The Garden
Farm Kitchen Tour
Genmaicha Green Tea
Gourmet Food Products
Grand Opening Week
Growing From Seed
Growing In Winter
Growing Your Own Food
Gunpowder Green TEa
Herbal Baby Care
Herbal Infant Care
Herbs And Plants
Holiday Gift Giving
Hospitals And Health
How To Brew Tea
How To Say Our Name
How To Videos
Jasmine Green Tea
Know Your Tea
Know Your Tea Farmer
Local Herbal Tea
Made In Oregon
Main Dish Recipes
Matcha Green Tea
Mother's Day Recipes
New Tea Blends
No Grocery Store
Nutritional Health Prevention
Our Daily Bread
Patron Of Gardner's
Patron Of Herbalists
Quick Win Wendesday
Sencha Green TEa
Side Dish Recipes
Skin Care Recipes
Small Biz Interviews
St. Nicholas Day
Sunday Is God's Day
Tea For Acid Reflux
Tea For Anxiety
Tea For Colds
Tea For Energy
Tea For Heart Health
Tea For Men
Tea For Sore Throat
Tea For Stress
Tea For Weight Loss
Tea For Women
Tea Of The Month
Tea Press Review
Tea Skin Care
Tea Time On The Prairie
The Prairie Homestead Cookbook
Tisane Tea Tuesday
Week In Pictures
Willamette Berry Pie Tea
Young Farmer Friday