Turkey Creek Lavender

Little Sweetie Pies for All of Your Little Sweeties!

2012-02-01T09:07:00.000-06:00

A fun, delicious, and quick idea for Valentine's day...Sweetie Pies! You may call them tarts, or pastries...whatever you call them, they're delightful little bites of loveliness.

Quick and easy? Yes and yes. And my fave V word...what is that? Versatile!

It starts with a pie crust. Homemade or store bought.

And the filling is...ta daaaa...jam for the fruity, or Nutella for the chocoholic.

Other things to gather up...sanding sugars, sprinkles, heart-shaped cookie cutters, powdered sugar, culinary lavender...lavender sugar...a little egg wash for the tops...

The process is easy. Roll out, or unroll, your pie crust. Using heart shaped cookie cutters, cut out your hearts and place on your cookie sheet.

Put a spoonful of jam in the middle, place another pastry heart on top. Don't overfill as the jam will bake out the sides. Seal the edges by using a fork, or brushing a little water/egg wash on the edges and pinching together to form a little scalloped edge. You could also give the edges a little roll if you prefer.

Brush the tops with a little egg wash and sprinkle with sanding sugar, colored sugar, plain ol' white granulated sugar, or wait until they're done baking and cooling and give them a generous sprinkling of powdered sugar...especially good on the nutella-filled hearts!

Even more fun...use a fork to create a little X or O on top for those little kisses and hugs you'll be getting.

Nutella Filled Hearts

Bake at 350 degrees anywhere from 8-12 minutes depending on the size of your heart tarts. In other words, until they're a nice light golden brown.

Have some fun with the packaging for gift giving.

Tags that say "To the queen of tarts," "For My Sweetie Pie," "Sweeties for a sweetie...", well you get the idea.

Lastly...Enjoy! Happy February!

Sunday Morning Refrigerator Pie...aka Easy Quiche

2012-01-29T11:36:00.000-06:00

I would have always referred to this egg conconction in a pie crust as quiche if I hadn't seen Alton Brown of Food Network Good Eats fame whip it up and call it "Refrigerator Pie." Er...okay...

So now I'll call it Refrigerator Pie. Whatever. Alton just made it so darn easy. The usual science and history lesson...refrigerated pie crusts, some miscellaneous fillings, egg and cream mixture referred to as a royale, pour it in, bake it. Easy Sunday morning breakfast. Count me in! (When you follow the link make sure to read the ratings and reviews. Some people are so creative. One guy even used shredded hash browns as the crust. I'll do that next time.)

For this recipe I used half and half, not cream. A girl's gotta cut a little fat somewhere.

Refrigerator Pie
1 cup heavy cream or half and half
2 eggs
2 pinches kosher salt
Freshly grated nutmet

For 1 refrigerator pie
1 frozen 9 inch pie crust

Any one of the following combinations suggested by Alton, or make up your own
Cooked spinach, cheddar cheese, cubed cooked ham
Bacon, sauteed leeks, and gruyere cheese
Cooked spinach, canned artichoke hearts, and parmesan cheese
Roasted chicken, goat cheese, and sun-dried tomatoes
Blanched asparagus and smoked salmon
Port Salut and Spam

(I used chopped ham, green onions, chopped prosciutto, roasted garlic, cheddar cheese and a dash of red pepper flakes.)

Directions
Preheat oven to 350. Combine cream or half and half and eggs in a bowl. Whisk until combined thoroughly. Add the salt and the nutmeg (I did not use nutmeg). Whisk to combine.

Evenly distribute the pie fillings in the pie crust. Do not overfill the crust with the filling ingredients as the eggs will expand upon cooking.

Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing. This allows it time to set up and become firmer.

That's it.

I normally make my own pie crust, but in the interest of experimentation, I did buy frozen pie crust. Pillsbury Ready Crust would work, too.

Other Ideas: Just in time for the Super Bowl you could make your own little quiche tarts. Just press the pie crust into little tart pans, toss in your fave fillings, pour in that royale, bake and voila! If my kids were still little it would be fun to do those little mini pie pans and let them pick the fillings from an assortment. Oh, and wouldn't that be a fun brunch idea when you have house guests. Just set everything out in bowls, let them design their own, pour in the base royale and bake. How fun! Okay, I'll stop now...

Have fun!
Cathy

Turkey Creek Farmhouse Apple Crisp with a Buttery Caramel Topping

2012-01-28T13:04:00.000-06:00

Turkey Creek Farmhouse Apple Crisp with Buttery Caramel Topping

I mean really...who hasn't made an apple crisp? Who doesn't have their own recipe? Who doesn't have a favorite? I know very few people who don't. In my experience, most recipes are just a variation on another one. We all tweak and tamper until it turns out how we want it to be. And thus, we can call it our own.

Such is the case with my Farmhouse Apple Crisp recipe. Over the years I've taken several different recipes and eventually blended them into one that our family likes. One that fills a 9 x 13 pan, with a crisp, buttery topping that doesn't get soggy, with apples that cook but don't get mushy. One that I can tweak by using apples and pears, or apples and pears and cranberries, or...well, you get the idea. Easily adapted to the season.

I've always added a little lemon juice, but I got the idea to add freshly squeezed orange juice from Ina Garten. We all love Ina, don't we? The Barefoot Contessa. I've never made a recipe of hers I didn't like. So now I add orange juice, and orange and lemon zest. (Thanks, Ina.)

I like this recipe because it makes alot. One big serving spoonful with a drizzle of a divine, Buttery Caramel Sauce, perhaps a tad of vanilla ice cream...well...let's just say it can serve 8-12 (unless you have to beat them back when they come for seconds!).

And the Buttery Caramel Sauce...besides drizzling it on apple crisp, or apple pie, or vanilla, chocolate, or even coffee ice cream, I eat it off the spoon, or stir it into coffee and cream, or (shhhh) hide it in the back of the fridge. And sometimes I even infuse it with lavender. Love it!

The choice of apples...well, we all have our favorites. Granny Smith if you like tart and firm, Golden Delicious if you like sweet and soft...truthfully I use whatever is in the crisper. Today it was Red Delicious, Gala (our favorite), and Golden Delicious. Gala is my favorite apple for everything. In the fall I buy whatever is selling locally and try to eke it out through the winter.

Turkey Creek Farmhouse Apple Crisp
10 apples, cored, peeled and cut into slices or chunks
1/2 cup granulated sugar
1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg or mace
1 teaspoon freshly grated orange zest
2 Tablespoons fresh orange juice
1 teaspoon freshly grated lemon zest
2 Tablespoons fresh lemon juice

Preheat the oven to 350 degrees.

Place the apples and sugar, flour, spices, juices and zests in a large bowl and toss thoroughly. Pour into a 9 x 13 inch pan and spread out. Make the topping.

Topping
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup old fashioned oatmeal
1/4-1/2 cup chopped pecans or walnuts (chopped pretty small, optional of course)
2 sticks cold butter, cubed

Combine the flour, salt, sugars, oatmeal and butter in a bowl. Cut the butter into the dry mixture using a pastry cutter, your blender, or my preference, your hands. I find a food processor makes it too fine. You want it to be coarse, not too fine. Sprinkle it over the apples, covering them completely right up to the edges of the pan.

I have never had this particular recipe bake over, but I still put the 9 x 13 on a baking pan just in case. Bake for 50 minutes to 1 hour, until the top starts to brown and the apple mixture is all bubbly.

Turkey Creek Farmhouse Buttery Caramel Sauce
1/3 cup water
1 1/4 cups sugar
3/4 cup whipping cream
1/3 cup butter, cubed
1 teaspoon vanilla extract

Combine water and sugar in a saucepan. Cook over medium low heat, stirring until the sugar dissolves. Now increase the heat to medium high and boil gently until it starts changing to a light caramel color. Brush down the sugar crystals with a wet pastry brush as they stick to the side of the pan. At this point do not walk away. Do not leave your sauce alone. (This is when your sauce can either a) burn, or b) cook down to sugar again.) Now gradually stir in the cream. Add the cubed butter and stir until it is melted. Remove from the heat and stir in vanilla. Drizzle over warm apple crisp. Store in the refrigerator. Sneak spoonfuls when no one is looking.

NOTES: Nuts in the topping are optional. The reason you chop them small is if they are too large they can get a little too toasty. And we don't want a burned nutty flavor in our topping, do we? If you like nuts, you could always stir them into the filling instead. Chopped blanched almonds are also good.

This same recipe and topping works well for: Plum Crisp, Pear Crisp, Cherry Crisp, Pear Cherry Crisp, Cherry Apple Crisp, etc. etc. Play with your food people!

Wishing you a lovely weekend and happy baking!
Cathy

Seasonal Eating...Creamy Turnip Soup: Freakin' Delicious!!

2012-01-27T14:14:00.001-06:00

Creamy Turnip Soup

I know what you're thinking....turnips...yuck. Seriously...this soup is fantastic. It is!! Absolutely restaurant worthy!

I first read this recipe in Garden and Gun, in the column on seasonal eating. We try to practice slow food as much as possible, and eating local, so with over an acre of turnips I'm pretty much game for trying something new. You may have read this post about the dogs eating turnips on our daily nature walks (still haven't figured that one out!), or this post about using raw turnips in salad with a recipe for Lavender Vinaigrette and a bunch of fun facts about the nutritional value of turnips.

By now you've probably gathered we have alot of turnips, and new ideas for using them get me pretty stoked.

And I get to use some of my Chesnok Red Garlic from Baker Creek Heirloom Seeds that I planted last year. (Remember that fantastic Garlic Scape Pesto? I can't wait for summer to get here so I can have this glorious concoction again!) Doubly stoked!

Turkey Creek Farm Chesnock Red Garlic

Anyway, this recipe begins with roasting the garlic. I had pre-roasted garlic, which I keep in the fridge in a little olive oil for spreads, dips and so forth. (I also keep pre-chopped garlic at the ready for cooking.)

I purposely picked some of the smaller turnips in the field because the bigger ones get really fibrous and bitter.

So here's the recipe. This is a wonderful winter soup, and I think it would make a great first course to a dinner with braised short ribs or a hearty roast.

Creamy Turnip Soup
from Holly Herrick's Southern Farmers Market Cookbook
via Garden and Gun Magazine

1 head roasted garlic
4 cups white turnips, trimmed, peeled and cut into 2-inch cubes
1 medium onion, cut into 8 wedges
4 cups chicken stock
salt and pepper (I used white pepper)
1/2 teaspoon ground nutmeg
2 slices prosciutto, cut into thin strips at 1 inch intervals
1/4 cup whole cream or creme fraiche (I used cream)

Wrap garlic in foil and roast at 425 degrees for 30-45 minutes. When cool enough to handle, squeeze out soft pulp by pressing blade of a knife against the bulb to release the roasted flesh; discard the papery casings. Place garlic, turnips, onions and stock in large saucepan. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook uncovered for 30 to 45 minutes.

Puree until smooth with an immersion blender or food processor. (I used my food processor.)

Return soup to pan. Add nutmeg, prosciutto, and cream.

Bring to a boil; reduce to a simmer, stirring to blend. Garnish with freshly chopped green onions and serve immediately with crusty bread and a simple salad. (I did not have salad, too, as this as a very filling soup...uh...and I ate 2 bowls.)

(I think chives would also be a tasty garnish. I'm particularly fond of garlic chives.)

Now I'm off to Amazon to check out the Southern Farmers Market Cookbook. Might be another one I'll have to add to my already huge cookbook library!

I'd love to hear if any of you try this recipe. Let me know!

Cathy

Valentine's Day Quick Gift: Cowboy Cookies in a Jar...Again!

2012-01-26T13:15:00.000-06:00

I know, I know. You all know I do these for every holiday. (Yawn.) But they're just so cute with all the pink, white, and red M&M's!!! And what a great little Valentine's Day gift for friends, neighbors, co-workers, teachers, relatives, customers...It's just too easy, and too delicious!

Here is the link to the original post for Cowboy Cookies in a Jar with all the directions that we did for St. Patrick's Day with my Nana's original Cowboy Cookie recipe at the bottom of the post. And here is the link for the fall cookies just to give you an idea of how much fun you can have with this!

I know you are all wildly creative and can come up with some super labelling ideas. (Don't forget to include the directions with the jar.)

This time I just sandwiched a little ribbon in between some leftover paper, added the greeting on the front, and the directions on the back, glued a little paper to the lid and it's ready to go.

Hey...make sure you bake a batch for yourself!

Happy Baking, Cathy

National Peanut Butter Day! Quick, Easy, Flourless Peanut Butter Cookies

2012-01-24T12:08:00.000-06:00

Peanuts. What can I say. We love 'em. Did you know: it takes 540 peanuts to make a 12-ounce jar. The average American consumes more than six pounds of peanuts and peanut butter products per year. Sixty percent of consumers prefer creamy over crunchy. The peanut is not a nut, but a legume related to beans and lentils. The Reese's Peanut Butter Cup was first introduced in 1928. Okay, Enough trivia. For more pb facts check out the National Peanut Board site.

OK Farm Bureau Photo

Farmers grow alot of peanuts here in southwest Oklahoma. Most of the peanut farmer's we know personally live in Tillman County. So in honor of our friends, and National Peanut Butter Day I'm sharing one of our favorite easy cookie recipes, Flourless Peanut Butter Cookies. They whip up in a jif (pun intended!) and are so easy even your little ones can help. And here's a tip: Mix the ingredients in zip- loc bags, then let the kids knead the bag till mixed. Once they are dipped out by the teaspoonful, the kids can criss-cross the cookies with a fork dipped in sugar. (They don't have to be pretty.)

Flourless Peanut Butter Cookies
1 cup granulated sugar
1 cup creamy peanut butter
1 egg, slightly beaten
1 teaspoon vanilla extract
Mix all ingredients thoroughly. (I just use a spatula.) Drop by teaspoonful onto baking sheet and press with fork. Bake at 325 degrees for approximately 10-11 minutes. Cool before removing from the baking sheet as these are soft peanut butter cookies. Yields 2 dozen.

Another favorite when the kids were little was what we called Peanut Butter Playdough. I don't know if it's called anything else but when the kids were little they liked to mix it up, play with it and eat it. It was fun for a rainy or snowy afternoon.

Peanut Butter Playdough
1/2 cup creamy peanut butter
1/2 cup honey
1 cup dry milk powder

In a medium bowl combine peanut butter and honey. Stir in dry milk, mixing well. Store in a zip loc bag. Doubles easily. If the dough is too sticky you can add powdered sugar until it reaches a consistency you like.

Lastly, I occasionally make my own nut butters. Easy and all natural, especially if you source your peanuts straight from the farmer. If your peanuts are not already roasted, it's easy to do in the oven. Just layer your raw peanuts, in the shell or shelled, one layer deep in a shallow baking pan. (I use a cookie sheet.) Roast in a 350 degree oven 15-20 minutes for shelled, 20-25 for in-shell peanuts. TIP: Remove from the oven just before desired doneness as they will continue to cook as they cool!)

Once they are roasted, making the peanut butter is easy. I use a food processor.

Homemade Peanut Butter
2 cups roasted peanuts, shelled (see directions above for roasting)
1/2 teaspopon salt (Omit if salted nuts are used)

Process ingredients continuously in your food processor for 2 to 3 minutes. As the peanuts grind they will start to form a ball which will slowly disappear. Continue to process until the desired consistency is reached. You will probably have to stop your food processor periodically and scrape down the sides of the bowl. For crunchy style, stir in 1/2 cup chopped roasted peanuts after the processing is complete. Makes about 1 cup smooth. Store in a tightly closed container in the refrigerator. (I use a glass jar.) It's normal for oil to rise to the top, just stir it in before using.

Don't forget to check out those pb facts, and this article in Prevention Magazine. Enjoy National Peanut Butter Day!

Just in Time for the Weekend: Easy Oven Pork (or Bear) Stew

2012-01-20T09:27:00.000-06:00

Easy Oven Pork Stew

Yes, this recipe works for bear, too. Bear stew. Yes, I did say bear. When we were in Alaska hubby the avid hunter brought home a few bears. Bear meat is much like pork. It has to be cooked until it's done because of the risk of trichinosis. I could tell you alot about cooking bear meat, but you've probably read more than you ever wanted to know. So on to the pork part.

I use a nice thick pork roast. Around here it's usualy wild pig, but my friend Eva gifted me with a nice pork roast from one of her hogs. (So nice to have domestic meat once in awhile!) I love knowing where my meat comes from.

Naturally this recipe is versatile, my fave word. Sometimes I add jalapenos, or green chiles, or use sweet potatoes, purple potatoes, golden potatoes...well, you get the idea. Like most basic recipes, it's a good one to have handy. And it's great over rice or egg noodles.

Oven Pork Stew
1 pound lean pork pieces, cut into 1-2 inch chunks
3 medium potatoes, cut into 1 1/2 inch chunks
1 medium green pepper, cut into strips
6-8 carrots, peeled and cut in 1 inch slices
1 medium onion, cut in wedges
2 beef flavor bouillon cubes or envelopes (which I dissolve in the water)
1 cup water
1 8-ounce can tomato sauce
1 Tablespoon all purpose flour

Preheat oven to 350 degrees. About 2 1/2 hours before serving trim the excess fat from the pork pieces. In a 9 x 13 inch pan combine all of the ingredients, except for the flour. Evenly sprinkle the top of the pork mixture with flour. Cover the casserole with foil and bake 1 3/4-2 hours or until the pork and vegetables are tender, stirring occasionally.

NOTE: I always add just a light sprinkling of our signature Herbs de Provence de Oklahoma for extra flavor.

Now you see why this is versatile. This week I added chopped fresh jalapenos. The time before that I added a few turnips. It's one of those easy recipes you can improvise depending on the season and what's available from your garden.

Try this for an easy, hearty Sunday dinner. Wishing you all a wonderful weekend.
Cathy

Oh, You Darling Clementine!

2012-01-19T11:43:00.001-06:00

Clementine's. Sigh.

We are on (and I kid you not) box number 5 just since Christmas. We love these delectable little seedless orange balls of delight! So easy to peel and eat. So portable. So sweet and citrusy.

The variety we buy around here, Cuties, comes from California. Last year, on our fishing trip to Venice, Louisiana, we were able to buy several bags direct from the grower. Wow! There's nothing like fresh Clementine's.

So, when I received my copy of Martha Stewart Living yesterday in the mail, and there was a delicious feature on orange and chocolate, well you know I had to try it. Why didn't I think of dipping Clementine's in chocolate? Where was my head? After all, I make Chocolate Covered Orange soap. Duh.

I knew I wasn't going to take the time to make the chocolate fondue recipe in the magazine. (No, I'm too impatient. Surprising, I know.) So I melted semi-sweet chocolate chips in the microwave, dipped those little sections, and let them set up on waxed paper just long enough so that the chocolate was firm, but not gooey. After one taste, I knew we needed some more tropical infusion. So, I took it a step further and dipped them in coconut. Oh. My. So good! Took it right over the top.

So, if you are in need of a little tropical infusion here in the dead of winter, I give you...

...chocolate covered Clementine's dipped in coconut.

Hey, consider it winter therapy. Chocolate is a mood lifter, full of anti-oxidants, and the citrus is loaded wih vitamin C. How can you go wrong? I'm feeling pretty happy right about now.

A Little Something to Warm You Up on a Cold Winter's Night

2012-01-18T20:24:00.001-06:00

Is it cold where you are? It is January, after all. Dear daughter said it was snowing in the pacific northwest. Ten inches on the ground and more coming down. It's been pretty chilly here in Oklahoma. And even though I've lived in Alaska, and in the upper midwest, I've certainly acclimated to our warmer climate.

Warm Spiced Wine courtesy of Turkey Creek.

It's cold here tonight, so I built a blazing fire and made some warm spiced wine. Yumm. I've had this recipe for over 20 years and keep it on hand in the winter months with a few bottles of red wine. Bonus! It's great for gift giving, so keep that in mind for next Christmas! A bottle of red wine and a package of spice mix with directions attached...Maybe Valentine's Day? With chocolate?

So before we get to the recipe, I have to tell you about Eva's visit. Eva, as you all know, is my supplier of locally sourced goat milk for the goat milk soap we make here at Turkey Creek. Well, she stopped by to drop off some fresh milk and introduce me to her little friend, Jack. Not your typical farm dog, I'll agree, but he fits right in with the big dogs, horses, cows, pigs and goats on Eva's farm.

Eva and Jack

Isn't he cute? Wish he'd wandered up to my farm. We'd be snuggling on the couch right now. Anyway, in addition to the goat milk and Jack, Eva brought me some delicious chocolate from Czechoslovakia. It's out of this world fantastic. Called Studentska, it's full of nuts and dried cherries and (I think) dried fruit. I should have had her translate the package. She also brought a package of Katy bar, which she finds funny as a play on my name, Cathy. I'm sure it will be delicious.

Needless to say, the Studentska was a perfect pairing with the spiced red wine. Both were rich and fruity.
And here's the recipe for the Spiced Wine Mix. It makes alot, so I usually cut it in half, and still have half to give away.

Spiced Wine Mix
6 cups sugar
2 tablespoons cinnamon
2 tablespoons ground cloves
1 tablespoon allspice
3/4 teaspoon nutmeg

Combine all ingredients and mix well. Store in an airtight container.

To prepare hot spiced wine, add 1/2 cup of water to 2 teaspoons dry mix and bring to a boil in a small saucepan.

Reduce the heat and add 1 cup dry red wine. Heat through but do not boil the wine. Serve warm with a cinnamon stick. Makes 6 1/4 cups of mix.(Sometimes I put a few cinnamon sticks and orange slices in the pan as the wine is heating. Extra delicious!)

Cheers! Here's wishing you a warm and cozy evening!
Cathy

Happiness is...

2012-01-17T22:28:00.000-06:00

Field to Table, Literally

2012-01-17T20:51:00.000-06:00

Most of you already know my husband loves to hunt. Correction: Lives to hunt. We eat alot of wild game around here. Alot. Over the weekend he took Molly and Sukie duck and goose hunting. No ducks on this day, but he did get a large goose, which was dutifully retrieved by the girls.

Molly is on the left and Sukie is on the right.

Now, if you've never eaten a wild goose, you might not realize just how large and meaty the breast meat is. Kind of like a dense roast. When cooked just right it is better than the best steak. Over the years, through much trial and error, and more error, I have found the best, and most delicious, way to cook goose breast is to first, marinate it. Second, wrap it in bacon. And third, grill it over charcoal. (Although smoking it comes a close second.) Cutting the goose breast in large 2 inch chunks helps it cook quicker and keeps it from drying out. KEY here is to cook it no more than medium to, at the very most, medium-well. Like all meats it will continue to cook once you take it off the grill. (We cook it to medium, then see how much more it cooks once we take it off, and if it's too red, we microwave it a few seconds. Better to take it off a little too rare than let it dry out and get tough. Non one likes that. Yuck.)

Steakhouse-type marinades are my first choice. Today I used Lawry's Signature Steakhouse Marinade and wrapped the goose chunks in thick pepper bacon, also a delicious choice. (If you don't use pepper bacon, sprinkling on Grill Mates is a good alternative.)

It was like eating succulent little filets. Alongside the goose, a nice Santa Rita Cabernet Sauvignon. (Oh yeah, a baked potato and garden salad, too.)

Just a little piece of my world. It was just so darned good I had to share. So if you, or your significant other, hunt, but never cook, your goose...if you enjoy the hunt, but give the game away...and you know who you are! Stop. You'll like this. I promise. And if you don't, I'll be happy to take that goose off your hands. : )

Lazy Sunday Morning: Easy Apple Enchiladas

2012-01-15T11:44:00.000-06:00

Easy Apple Enchiladas

Yep. Easy and satisfying.

I got this recipe from a dear friend several years ago. I was going to make it for Christmas brunch, but we had so much food already I just skipped it. With everything still in the pantry, it was an easy choice or this chilly January morning.

Apple Enchiladas
1 can apple pie filling
6 flour tortillas, fajita size
1 tsp cinnamon
1/3 cup margarine, or butter (I use butter)
1/2 cup white sugar
1/2 cup firmly packed brown sugar
1/2 cup water

Preheat oven to 350 degrees. Grease your baking pan. (I use a 7x11 and they fit perfectly.) Fill and roll the tortillas and place in the greased pan.

Melt the margarine (or butter) in a saucepan. Stir in white sugar, brown sugar, water and cinnamon. Bring to a boil, then reduce to a simmer for 3 minutes.

Pour the syrup over the apple filled tortillas, making sure to cover them completely.

Bake for 20 minutes. (Make the coffee, go for a walk, walk the dog, let the dog walk you, read the paper, check your e-mail, etc.)

Ding. Remove from oven. Let cool a little so they absorb more of the syrupy goodness. Serve warm. Doubles, triples, quadruples easily for larger crowds.

Enjoy! Have a wonderful day wherever you are. And if you haven't followed Turkey Creek Lavender on FB yet, hop on over there and give us a like. I post all kinds of good stuff you don't see here on the blog!

Hugs, Cathy

Morning Ritual: Labs and Turnips...A Curiosity

2012-01-03T13:06:00.000-06:00

Mornings around our little farm are pretty much the same. After I send hubby off to work, and before I start my work day, I take the dogs for their morning walk along the creek. I know you're wondering what labs and turnips have in common, but I'll get to that.

Everything looks kind of drab this time of year, but the creek burbles along, reflecting the blue sky, adding a bit of color. It's very peaceful

Then we walk through the woods. Our pointer, Sarge, whom we refer to as Uncle Sarge (as in that odd uncle everyone has!) is always on the hunt. Constant motion. Constant energy.

The labs run along, searching for sticks, hoping that I'll throw a few.

Then we circle back around to the field, which brings me to the turnip mystery. We've planted cover crop and turnips every year since we've lived here. For some odd reason, this year the labs discovered the turnips. And they consume them voraciously.

Perhaps it started with a game. I pulled a few turnips and threw them just for fun, to see if they would retrieve a turnip. But they didn't retrieve it. They ate it. I can understand consuming the green tops in the winter. I just wonder what it is about the vitamins and minerals in a turnip that a dog's body craves.

I guess I could caption this "Dogs Grazing on Turnips, a Bucolic Setting."

After the turnip grazing, followed by some stick chewing...

the dogs go back to their respective kennels and I start chores for the day. Right now that includes trying to finish pruning the lavender.

Fortunately, it was a lovely morning, the sun was warm, the air chilly. I had to take a wee break and enjoy it, like a fat toad on a log.

Then I come in, have a cup of tea, return emails, read some blogs, and get down to work. Which, for today, is several batches of the ever popular Lavender Lemongrass.

(FYI: Every year I make Russian Tea for the holidays. I tried adding ground lavender, but the orange was too strong so the taste was imperceptible.)

Oh, and isn't my tea towel cute? Courtesy of my sweet sis-in-law from Epoc Ink. See how she can personalize each one for you? Names, dates, addresses. Very cool.

But wait, look at her Christmas design this year...

Love!! And check out the bag she customized for me. A pic of me in the lavender with two of my chocolate labs. The ideas are seemingly endless. Having a reunion? Wouldn't a pic of the family patriarch from 1880 be cool on a t-shirt?

Before I leave you for the day, here is a link to a blog called Dear Lillie. She has alot of cute things in her shop, but her free downloads are such fun. I printed off this little guy for January, added it to a frame with some lavender sprigs and, voila! Cute in an entry hall, or, in my case, on the breakfast bar.

Now off to work! Have a great day. And if anyone knows why the labs are eating turnips I'd be very interested to know!

Cathy

Happy 2012!

2012-01-02T00:34:00.000-06:00

I just couldn't let the day pass without wishing all of you a wonderful 2012. I love the first day of a new year...so full of promise and plans. It would be very remiss of me not to thank all of you for your constant support and encouragement for Turkey Creek...for the business...the farm...and for me personally. I couldn't do it without you. So, THANK YOU! (Yes, I know typing in caps is shouting! I'm shouting!)

I look forward to seeing your smiling faces every year at the Lawton Farmer's Market, at the shows, and just around town. You make it all worthwhile. And there are big changes coming to the business. I usually take some time in January to re-think things, write a new business plan, look at the progress, or lack of progress, in the previous year, what I can do differently, and better in the coming year. You know...reassess, realign, redo, remake, refresh...that sort of thing.

Then I get really excited. Really, really excited! Stoked! Fired up! Full of ideas I know you will love! And I can't wait to get started!

So, from my family to yours...

a very, very heartfelt...HAPPY NEW YEAR!

All the best,
Cathy

Merry Christmas!

2011-12-25T03:51:00.001-06:00

Kael's First Christmas

Special wishes to all of you for a wonderful, and blessed, Christmas Day! May joy and peace find you wherever you are, and may your heart be filled with happiness.

Warmest Regards,
Cathy

Mama Nina's Peanut Clusters

2011-12-15T10:48:00.003-06:00

I never thought I'd be sharing this recipe. Because...Well...it's just so darn, embarassingly easy.

When anyone asks for the recipe I sort of shuffle, and hem and haw and glance away. Always promising to share. But I never do.

But here it is...Mama Nina's Peanut Clusters. Suitable for all gift giving, for dressing up and taking to a party...for your family...teachers...neighbors...friends...yourself. I got this recipe, much like I do so many of my recipes, from family. From my sweet mother-in-law in fact, Nina Field. My hubby loves these. (Don't tell him I said this, but if I don't wrap them up tight and hide them, he'll eat them two and three at a time until they're all gone!)

Best of all, I keep them in the freezer during the holidays for quickie last minute gifts. (Like that surprise visit from a neighbor who never brings you anything during the holidays but lo and behold this year has a fruit cake!) I just pre-package them in cello bags with a bow and tag and they're always ready to go!

Mama Nina's Peanut Clusters
1 pound white almond bark
12 ounce bag semi-sweet chocolate chips
1 pound Spanish salted peanuts or cashews
Melt the almond bark in the top of a double boiler. Add the chocolate chips. Stir until completely melted together. Stir in peanuts. Drop by spoonfuls onto waxed paper. Allow to cool and harden. Enjoy! (Note: I've tried using all chocolate almond bark but it's just not the same. Trust me!)

Too easy, right? And to dress them up even more melt white chocolate and drizzle across, or dark chocolate, or even caramel with a little sprinkle of fleur de sel for that touch of salted caramel flavor. Sometimes I even sprinkle them with the red/green/white sprinkles. So fun to play with!

On the left is peanut clusters drizzled with white chocolate.
On the right is cashew clusters drizzled with dark chocolate.

I got these cute boxes at Big Lots.

The two different types are packaged individually in
cello bags, labelled, and popped in the box.

Add a personalized tag and a ribbon, and voila! Easy!

Trust me. People will ask in wonder if you made these. And you will shuffle, and hem and haw and glance away...You might also want to check out this recipe for another easy home baked gift!

Enjoy!
Cathy

PS: At this busy time of year, when you're feeling so stressed, please take time to smell the lavender. Inhale it...breathe it in...let it weave its special magic. All is calm. All is bright. All is good. Be merry! : )

Still Have Turkey Leftovers? Ta-daaa!

2011-11-30T10:59:00.001-06:00

It's my All-Time Most Versatile Turkey Rice Casserole Recipe! Why I love this recipe? It's my favorite word....VERSATILE! As long as you have the basics of the turkey (or chicken!), the rice, and the white sauce you can pretty much add whatever your heart desires to make it your own.

My favorite way to make this is the original recipe, which calls for chopped pimentos, chopped green peppers, mushrooms, and slivered almonds. It is gorgeous on a Christmas buffet...full of red and green from the pimentos and green peppers! But...and this is a big BUT...my boys don't like nuts or mushrooms. In anything. Ever. (I know. I know. They're young adults now, but I try to be a good Mom and accomodate!) So I rarely add them. But when I do, it's company worthy!

I've added hot sauce to the white sauce, and green chiles and red peppers. Even dried red pepper flakes for added kick! I've used leftover rotisserie chicken chopped up from the deli, or smoked from the grill. I've added cheese to the white sauce, making a cheese sauce. Parmesan or pepper jack are particularly good! Chopped scallions, herbs, chives, onions, garlic...all a nice touch. I have even substituted shrimp, or chopped leftover ham, for the turkey (or chicken). I've even made this with leftover cooked quail and the Uncle Ben's Wild Rice! So good! Such a great way to use up those turkey (or chicken) leftovers!

What do you like the most? Just try it. I'm serious when I say it's hard to go wrong here. The worst you could do is make it too bland. But even then it's pretty good.

All-Time Most Versatile Turkey Rice Casserole Recipe
1/2 cup butter
2/3 cup all purpose flour
3 teaspoons salt
1/4 teaspoon ground black pepper
2 cups turkey or chicken broth
3 cups milk
3-4 cups cooked white rice
4 cups cut-up cooked turkey (or chicken)
2 4-ounce cans mushroom stems and pieces
2/3 cup chopped green pepper
4 Tablespoons chopped pimiento
1/2 cup slivered almonds

Preheat oven to 350 degrees. In a dutch oven, heat margarine until melted. Blend in flour, salt and pepper.

Cook over low heat, stirring constantly, until bubbly; remove from heat.

Stir in broth and milk. Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute.

Remove from heat and stir in the remaining ingredients.

Pour into an ungreased 9 x 13 baking dish. Cook, uncovered, 40-45 minutes, until bubbly.

NOTE: If this is too much for you,
just cut the recipe in half and put it in a 2-quart casserole dish. And don't be married to the increments. If you only have 2 1/4 cups turkey, or 3 cups of rice, it will still work!

Of course we do the usual round of turkey noodle soup, turkey pot pie, turkey salad sandwiches, hot turkey and gravy, ya da ya da ya da. But I love this the best!

Cheers!
Cathy

The Quandry of Booth Design...and a Thank You

2011-11-29T23:17:00.001-06:00

Booth design.{Sigh} I'm always in a quandry about booth design. My booth arrangement has definitely improved from my first show two years ago. I tried making it a sort of shop you could walk into, but I quickly found out it gets verrrry crowded in a 10 x 10 booth when you have people trying to shop, look and pay at the same time. What you didn't know was that my son and I made a PVC frame for those "curtains" the day before, that I sewed said curtains the night before, and that I had to change in the locker room and rush off to a Field Artillery Ball. I just felt lucky to pull it all off. And I felt blessed and thankful that you loved everything we brought with us to that first show!

2009

For our most recent event at the Craft Harvest Show here in Lawton I had a nice end spot and took advantage of that fact by placing the tables in an inverted U with my son and myself in the middle. This allowed the shoppers to walk completely around the displays from the outside. It worked very well, except that every once in awhile I had my back to people. I hate that, 'cause I like to talk to everyone!

This weekend we have the Christ Kindl Market at Ft. Sill on Saturday and Sunday. This time I have a corner aisle booth in the middle. Not sure quite what to do, but I was thinking about opening it up for people to walk through at an angle. Perhaps having more vertical elements...Any thoughts? I'm always open to suggestions. Even though I've worked in retail over the years, arranging shoes, clothes, signage, window displays and so forth, it's not quite the same as arranging soap and lavender!

Thank you! I wanted to take a minute and thank all of you for stopping by our booth, and for loving our products. As you know, lavender is near and dear to my heart, and I always enjoy visiting with each and every one of you about our lavender farm, growing and harvesting the plants, the million uses for lavender, and our all natural soap and lavender products.

I will again have teas, including Lavender, Lavender Mint, Lavender Earl Grey (my fave!), Lavender Lemongrass, and Lavender Chamomile, plus soap and bath bomb gift sets, and assorted gift baskets, at the Christ Kindl show, and, for those of you who love our Lavender Lemongrass soap...the Lemongrass candles arrived this week!

Gift Boxes will be available. Perfect for teachers, neighbors,
friends, yourself!

Lavender gift basket!

Lavender tea in a mug. Very calming!

And don't forget, suggestions are always welcome. We are a small, but rapidly growing business, and, trust me, our growth is fast outpacing my limited knowledge!

I look forward to seeing you this weekend!!
Cathy

Fast and Easy Dinner, but....shhhh....Nobody Has to Know!

2011-11-21T22:35:00.001-06:00

First, let me take a minute to thank everyone for coming to the Craft Harvest Show in Lawton this past weekend. Wow! Fantastic time making new friends and visiting with old ones. I so miss seeing everyone from the Farmer's Market each week. (Can't wait for April to get here!) I really appreciate each and every one of you. Thanks for loving the soap and lavender products and always being so enthusiastic and encouraging. You make me want to do more, and do it better. We strive to provide an excellent product for you to enjoy. One that is always natural and healthy...for your psyche, your skin, and your home. Lavender lovers are truly special people! Thank you for being you!

Now to the recipe. Actually I posted one of these last November here for Olive Garden Soup. So easy, and no one needs to know just how easy. If you're a vegetarian you could leave out the ground beef/venison and just add more pasta and beans. It's even good with ground turkey, too.

The second recipe, one I made today to go with the soup while it was pouring down rain and looking really dreary, is for 30 Minute Rolls. I found this recipe over at Your Homebased Mom. I've made it once before and it is super easy, and yes, it is a raised yeast roll! Not quite as light and fluffy as the longer version, but still quite delicious.

30 Minute Rolls
1 cup plus 2 Tablespoons warm water
1/3 cup oil
2 Tablespoons yeast
1/4 cup sugar
1/2 teaspoon salt
1 egg
3 1/2 cups flour

Heat oven to 400 degrees.

In your mixer bowl, combine the water, oil, yeast and sugar and allow to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with the hook until well incorporated and dough is soft and smooth, which only takes a few minutes.

Form the dough into 12 balls and place in a greased 9 x 13 inch pan.

Allow to rest for 10 minutes. Bake for 10-12 minutes at 400 degrees, or until the tops are golden brown. I like to brush the tops with melted butter for extra yumminess!

Doesn't this look yummy on a cold and dreary fall day? Olive Garden Soup and 30 Minute Rolls. (I think I'll be making this for Christmas Eve, too!) Company always loves this soup. Shhhh...don't tell how easy it is!

Look forward to seeing all of you at the Christ Kindl Market at Fort Sill on Dec. 3 and 4! If you'll remember, last year we made Lavender Filled Christmas Cones...well, this year we have a bunch of other ornaments we filled with lavender, like little stockings, and glass balls...such fun! See you soon!
Cathy

Philadelphia Style Goat Milk Ice Cream

2011-11-10T21:07:00.001-06:00

This is so yummy, and so, so easy. Mainly because Philadelphia Style ice cream doesn't have any egg custard that you have to cook for prep. I've always hated doing that. Making the custard, chilling the custard. Sorry, but I want to make my ice cream now thank you very much.

Not sure where I got this recipe but I've used it for awhile now. This version, which is a lightly flavored chocolate, was perfect for the Cajeta sauce which we talked about yesterday. And this recipe falls under my favorite word...versatile! Yes, you can use vanilla and a vanilla bean, or peppermint extract with crushed peppermint, add chocolate chips, lavender, whatever you like. I do so like to have fun with a basic recipe!

Philadelphia Style Goat Milk Ice Cream

1/4 cup powdered unsweetened cocoa
1/2 cup sugar
1/4 teaspoon salt
1 cup goat milk
2 cups heavy cream (goat milk cream if you have it. I use store bought heavy cow cream)
1 teaspoon vanilla

Mix the cocoa, salt, and sugar together in a medium sized mixing bowl.

Whisk in the goat milk and stir until sugar is completely dissolved and cocoa is thoroughly blended.

Stir in the heavy cream and vanilla.

Pour into ice cream maker. Churn according to manufacturer's instructions. (I have an electric ice cream mixer that I use, and love!)

Done.

Enjoy right away, like soft serve, or transfer to another container and freeze until it gets a little harder. It's all good!

Cooking With Lavender: Lavender Cajeta Sauce

2011-11-10T13:33:00.001-06:00

Okay, so I've been promising several people this post for a long time. (Hi Daniel!) As it turns out, this is very timely since Cajeta reminds me of fall. As in caramel. Caramel on baked apples, crispy fresh apples dipped in caramel sauce, poured over apple cake, pound cake, ice cream, cheese cake, stirred in coffee...well, you get the idea.

(And yes, eaten straight from the jar! There, I said it!)

I posted about Eva and her rich and creamy goat milk I use to make my goat milk soap here.

Well, sometimes I have a little goat milk left over after measuring and freezing the milk for future soap batches. So of course I have to experiment with it.

I've tried several different things to flavor cajeta sauce. A hot pepper once, but that didn't go over well. A cinnamon stick, which was tasty. A split vanilla bean, also tasty.

But, hey, I do have a lavender farm after all. So naturally I had to try lavender. It was the best. Best. Best by far. (And perhaps I'm prejudiced, but there you go.)

The recipe I use is adapted from one I found a while back by chef Rick Bayless. Except for the addition of the lavender, it's pretty much the same recipe as his, so I don't lay claim to being the original creator. Just want to make that clear. (That said, it's a common homemade recipe in Mexico, so probably not original to Rick either.)

Lavender Cajeta
2 quarts goat's milk
2 cups sugar
1 tea ball strainer filled with culinary lavender ( probably 1 Tablespoon, which you could also wrap in cheesecloth or muslin)
1/2 teaspoon baking soda dissolved in 1 Tablespoon of water

In a large pot (I used a 6 quart dutch oven), combine the milk, sugar and lavender over medium heat. Stir regularly until milk comes to a simmer and all the sugar is dissolved.

Remove the pot from the heat and stir in the dissolved baking soda. It will foam up a bit. When the bubbles subside, return the pot to the heat.

Adjust the heat so the milk is simmering briskly, but not boiling.

Cook, stirring regularly, until the mixture turns a pale golden color, which takes about an hour.

After about an hour the mixture will start turning more of a caramel brown color. Stir more regularly as it begins to thicken so that it doesn't start to stick to the bottom of the pan. This step usually takes me another 30 minutes. I test the sauce by dropping it on a chilled plate, but you can also drop some into ice water to see if it forms a little ball. It should have a medium-thick consistency.

(Note: Chef Rick suggests adding a tablespoon or so of water if it gets too thick, like caramel candy. I've never had to do this 'cause I'm a pot watcher!)

At this point remove it from the heat and allow to cool. For a stronger lavender flavor, leave the tea strainer in as it cools. For less of a lavender flavor, take it out and allow to cool.

I usually strain it as I pour the cooled sauce into jars to remove any lumps. This will keep a month in the fridge, just re-heat when you're ready to enjoy!

People love to get this as a gift. I think they like the novelty of it. If you don't want to make your own, you can buy it from Fat Toad Farm (I'm dying to try it over brie as they suggest on their site, or banana crepes, or a dozen of the other great goat milk recipes they have, like goat milk brownies! Yum!). Or Beekman 1802 where the Beekman boys spice it up with a hot pepper.

If you know of another resource and want to add it to the comments, please do. If you've made cajeta I'm sure we'd all love to hear about it.

For this batch of Cajeta I also made Goat Milk Ice Cream, which I'll share in another post. It was divinely smooth and creamy and rich!
I'm thinking of dressing up a plain cheesecake with Lavender Cajeta for Thanksgiving. A nice little surprise on the dessert buffet!

Have a wonderful day!
Cathy

It's Not Too Early to Start Thinking About Christmas! Check Out Epoc Ink on Etsy!

2011-10-18T00:15:00.000-05:00

I usually don't start thinking about Christmas in October, but this year my show schedule will be very busy in the months of November and December and I am forced to think ahead. I know. I know. Christmas comes around every year, so why not be prepared, right? I guess I think I'll get the best deal at the last minute. And it drives me nuts if I think I didn't get the absolute best deal on something. So this year I resolve to just get it done, and get it done early.

And I have a secret weapon.

My sweet, creative, always stylish sister-in-law Michelle has a custom printing business in St. Charles, Missouri.

And she has an etsy shop called Epoc Ink. She can custom design for you, or use your designs and logo to personalize items like market bags for your business or cause, pillow cases for your graduate, socks, aprons, tee shirts, onesies, tea towels...It's a wonderful direct to garment printing process that prints the ink into the fabric, rather than screens it on. And...big bonus...she can do full color!

Here is a sampling of the lovely, high quality flour sack tea towels she can customize with any name, address, design, business logo, event, whatever you can dream up! Wouldn't this one be nice for your neighbor, with a pretty tea cup and, dare I say it? Lavender tea?!

Customized socks for all your nieces and nephews? Or perhaps birthday party favors? Or sports teams? She can do it.

Need to personalize tee shirts for a reunion, anniversary, or special occasion? How about a onesie for a new baby gift?

Porch Pillows! How cute is that for the person who has everything?!

As you know, I'm a sucker for quotes, and I just love these custom pillow cases.

Especially this one!

So now I've given you the heads up. Just put your thinking cap on and create, then convo Michelle at her etsy site and, voila! I'm sure everyone will be impressed with your creativity and forethought this Christmas!

Hugs! : )
Cathy

Male Chocolate Lab for Sale

2011-10-03T11:50:00.000-05:00

Hi everyone! Just a heads up regarding one of Molly and Beau's pups. Buford is 17 months old, full male, with current shots. The owners are being reassigned to Korea and can't take Buford. They are asking $200. He is not hunting trained, but shows natural retrieving ability. He has wonderful instincts, and a sweet and pleasing disposition. He has been raised around children and, as you can see from the photos, loves to swim. He would be great if you just want a family pet, but if you have some time and patience, he could turn into an awesome hunter and retriever like Molly and Beau. As a pup, he was one of the large males with the biggest head. We called him "Chunky Monkey!" If you are interested just e-mail me and I will give you the owners phone number so you can contact her directly. Please pass this on if you know anyone who might be interested.
Thanks!
{{Hugs!}}
Cathy

Making a Lavender Wreath

2011-09-20T22:52:00.000-05:00

I guess you've heard...the summer of 2011 will go down in history as one of the hottest on record for the state of Oklahoma. Despite that, the sweet little lavender plants here at Turkey Creek Lavender have rallied for a repeat September bloom. Thanks in part, I'm sure, to the installation of the drip irrigation in June.

It's a different type of blooming. Not nearly as many stalks, and not all over the plants. More random. And the colors seem a little more subdued. The stalks are short and the leaves extend further up towards the head. But it's enough to make wreath or two.

I've tried several different methods for making wreaths, and this is the one that works best for me. (Probably because I'm all thumbs, and not a very talented wreath maker!) But it also allows me to use the shorter stalks and prepare little bundles ahead of time until I have enough. I just keep them in the refrigerator in water until I'm ready to put the wreath together.

For this project you will need a wreath base. Here I used a grapevine wreath. (I have used a straw wreath wrapped with strips of burlap, and a wire wreath form covered with sheet moss. Both are pretty but the grapevine is the easiest.) You will also need a paddle of floral wire to wire everything together. And, of course, fresh lavender, because it's so much easier to work with when it's pliable. (Some companies use dried lavender but I find it way too brittle and I lose most of the buds in the process.)

Begin by wiring your lavender into little bundles.

Next, attach your wire to the wreath by looping it around a piece of grapevine and twisting it until it's securely attached.

Starting on the outside of the wreath, lay a bundle against the grapevine and wrap the wire around the stems several times.

Next, lay a bundle beside the first, and wrap the wire several times. Follow with a third bundle until you have worked your way across the wreath. Then just repeat the process as you work your way around the wreath, covering the stems of each previous row as you go.

When you get to the end you will probably have to work a bundle under the very first bundle you wired on to finish it off. This wreath was made with several varieties of lavender since I didn't have enough of just one color blooming.

After the wreath dried, this is what it looked like. It could stand to be trimmed up a little so it doesn't look quite so shaggy. In this wreath there is some dark lavender, some light, some grey. If you have sage, bay leaves, thyme, or other herbs or flowers that dry well you could also make a beautiful mixed wreath. Even wheat looks good worked into a lavender wreath.

This wreath is not quite as full and is made with all fat spike grosso. It dries more of a lavender-grey color.

Dried lavender wreaths last for a very long time. You can extend their life by spraying with dried flower fixative, or hair spray. Hang them in a protected area, preferably inside. They will fade in direct sunlight. You can hang them directly on a nail, or add a beautiful bow, as we did here.

Just be patient when making a lavender wreath. The first time I tried making a lavender wreath several years ago I tried way too hard to get it perfect. I repeatedly took it apart and started over. I do get better each time I make one. The great thing is they're all beautiful once they dry!

Green Chile Lovin'!

2011-09-05T00:40:00.001-05:00

We love green chiles around here. And I mean looooove! Chile Relleno, Chile Verde, Salsa Verde, green chiles and eggs, green chile mac and cheese, added to soups, stews, and sauces, nachos, or green chile cheeseburgers, ...well, I could go on and on!

Each year on Labor Day weekend they have a wonderful celebration in Hatch, New Mexico, the Hatch Valley Chile Festival. And despite the drought conditions, this year was no exception. One of these years I am going to go, but until then, I'll just have to be satisfied with roasting fresh Hatch green chiles here at home. (And this method works well for other varieties of chiles, too.)

Now you might think, given the intense heat here in southwest Oklahoma last week, that I could just lay them on the patio and they'd burn to a crisp. Alas, not so. And it was too hot to roast them on the grill. And I'm not lucky enough to have a handy, dandy chile roaster. So I did the next best thing and roasted them in the oven. It works just as well but I do sorta miss the smoky charcoal flavor.

Method
First, wash and dry your green chiles. Move your oven rack to the top and preheat your broiler. Line a sheet cake pan with foil. Lay your chiles on the foil and place under the broiler. Shut the door and let them broil, checking periodically for browning and charring. While I don't time this process it takes about 10 minutes or so under my broiler, then I just turn them and do the other sides until they are charred all around.

Once they are nicely charred, remove from the oven and place in a zip-loc bag and seal. Let them steam about 20 minutes. This softens the outside and allows the charred skin to loosen and peel right off. Discard the skins.

Now split them and scrape out the seeds. You can leave the seeds if you want, but unless they are pureed I find them to be hard little things to chew! Naturally you can't get all of them anyway, so a few won't hurt anything.

At this point you can use them, or freeze them for future use. I generally do both. The day I roasted these I made chicken and green chile enchiladas. The next morning I added chopped green chiles and monterey jack cheese to an egg dish. So good!

Luckily, we're close enough to New Mexico to get fresh Hatch Green Chiles at some of our local grocery stores. You can also order them online from various growers. Our lucky friends in El Paso and Las Cruces take advantage of the locally roasted green chiles. Apparently you can purchase them just about anywhere, from street vendors, to road side stands, to grocery store parking lots! So jealous!

You can find a few yummy recipes here and here. And here's how the Blue Mesa Grill in Texas dishes it up...Hatch Cheese Bites anyone? Steak Relleno Tacos? Green Chile Potato Tart? Oh yeah! Good stuff!

A few years ago my eldest son and I took a road trip which took us to Santa Fe and northern New Mexico.

Perhaps next year we'll make it to Hatch. I'll let you know in time to place your order! How do you use green chiles? If you have any great green chile recipes I'd love to have them!

What is Surviving the Blistering Heat of Summer?

2011-09-01T11:40:00.000-05:00

The record heat wave continues here in southwest Oklahoma! I've given up wishing for rain. Not even my rain dance works anymore!

Despite the heat, there are a few plants that just keep going. Thankfully. Otherwise everything would just be different shades of dead! It's about this time of year that I take stock of what survived in the garden so that next year I won't waste time and money on things that aren't suitable for our climate.

As usual, my zinnias are a solid and proven survivor, year after year.

Happy yellow sunflowers...

...the bottle tree ...

...okay, just a little joke!...but I do love my bottle tree, and it adds alot of color and is the only thing that doesn't take water!...

...pots filled with mexican heather, pentas and asparagus fern...

...the herbs, especially the basil and chives...

...vinca, aka periwinkle, more penta's and some variegated sweet potato vine...

...moss rose, aka portulaca grandiflora, and, naturally, lavender!

As you can see, I like to use the common names and not the latin names. Sorry, my memory is just not good enough to remember too much latin! And, as you can see, I have a fondness for lavender and pink flowers in the garden. I just sort of gravitate to all things lavender!

Now that it is September it won't be long until I start pruning back the lavender. Thanks to the drip irrigation the lavender is looking pretty good, although I did lose alot of plants. I gave in and planted six Munstead. I don't know why I keep trying to get this to grow. They all died yet again. I won't be planting it again. Ever.

I'm going to try seeding the field with wildflowers this fall, and poppies. Lots of poppies. Wouldn't that be gorgeous against the blooming lavender?

Here's hoping September brings an end to this brutal drought and we can enjoy a lovely fall!

Repurposing Your Lavender Wreath for Fall

2011-08-24T14:04:00.000-05:00

If you bought one of our lavender wreaths this year (or last year, or the year before!) and just sort of have it hanging around looking boring, it's time to change it up a little! And really, it couldn't be easier. Um...just add a ribbon. Like this...

Of course, lavender comes in many different shades. This happens to be made of Fat Spike Grosso, which turns a lighter, greyish lavender when it dries. It's so neutral you can change it with the seasons. I like bright green for Christmas, yellow for spring, and white for summer.

To get the most life out of your lavender wreath hang it inside, or in an area protected from the elements. Sunlight will cause it to fade. Our wreaths are always untreated, but you can spray them with dried flower preservative or plain old hairspray as a fixative. You can't really dust them, but you can usually just blow the dust off as needed.

I just love purple and orange together for Halloween, don't you!?

Longing For Fall? Make Pumpkin Bread! And Back at the Market...Lavender Gingersnap Soap!

2011-08-19T00:01:00.000-05:00

It's easy to fool yourself into thinking fall is on the way. We are at day 71 of over 100 degrees, a new record, and there is just no end in sight. If you're like me and just sick of it, you can fake it. (Until you go outside, that is.)

Well, I faked it today and made a batch of pumpkin bread and muffins, and scarfed some down with a cold, frosty glass of apple cider. It was so nice to pretend.

I received this recipe from Rosie Wright of Hurley, Missouri when I got married back in 1979. It was clipped to a homemade recipe holder her husband Orie had made me in his woodshop. Orie was the minister of the Primitive Baptist Church in Hurley where my Nana and Teta attended. Teta, known to everyone else as Mote Gwaltney, was a deacon at the church, and I have so many childhood memories of that simple, little church and of Orie in the pulpit. I remember one Sunday in particular when Orie was talking about manna in his sermon. I was probably around eight at the time and I leaned over to Nana and asked her what manna was. I know I whispered, but somehow Orie heard it. He stopped mid-sentence and smiled down at me in that sweetly gentle way he had, then took the time to explain exactly what manna was. Needless to say, I was mortified to have everyone looking at me, but I have never forgotten that lesson. Nor the delicious potluck lunches every Sunday, or the baptisms in a burbling creek.

And that is why this Pumpkin Bread recipe is so special. Plus, it's versatile. You start with the simple recipe and add your favorite things. And it works well for both bread and muffins. Today I added walnuts to the bread, and raisins and pecans to the muffins. Sometimes I add pineapple, coconut, and dates. Or blueberries. Or chopped apples. You get the idea. When the kids were little I made them plain since kids don't normally like stuff in muffins. And yes, I've even added a touch of lavender!

Rosie didn't put any directions on the recipe so I just stir together the dry ingredients in one bowl, and the wet ingredients in another, then stir them together. I don't even get out the mixer, that's how quick and easy this is.

Rosie Wright's Pumpkin Bread
1/2 teaspoon cinnamon
1 1/2 cups sugar
3/4 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
1 cup pumpkin
1/2 cup salad oil (I use vegetable oil)
2 eggs
1/3 cup water
1 cup nuts

Preheat oven to 350 degrees.

Stir dry ingredients together in one bowl. Stir wet ingredients together in a seperate bowl. Pour the wet ingredients into the dry ingredients, stir until combined. Stir in nuts plus anything else you want to add, such as raisins, etc.

Spray one large loaf pan with vegetable oil spray. Pour in batter and bake approximately 1 hour, to 1 hour and 15 minutes. Makes 1 large loaf.

NOTE: I usually use 2 smaller pans, 7 3/8 x 3 5/8 x 2 1/4, and bake 45-50 minutes.

Or 1 dozen muffins, baked 20-25 minutes. And you can use a variety of toppings.

Sprinkled With
Powdered Sugar

Slathered in Butter

Dipped in Melted Butter
And Brown Sugar

And if that wasn't enough, our small batch, handmade Lavender Gingersnap soap will be back at the Lawton Farmer's Market this Saturday. (Follow the link for my favorite gingersnap recipe!)

Still need more inspiration? Hop on over to Holiday with Matthew Mead! Order your copy of his fabulous magazine and follow the instructions for entering to win a $250 gift card! Fall will be here before you know it!

Hope to see you Saturday at the market!
: ) Cathy

Mumpkins!

2011-08-17T18:00:00.000-05:00

Photo from Lowe's Creative Ideas

Okay, it's still 100+ here in Oklahoma. But my mums all have tiny buds. They know fall is coming...eventually! I saw this darling idea for Mumpkins in Lowe's Creative Ideas mag and thought it would be so ideal for a fall centerpiece, and very elegant arranged on pedestals for Thanksgiving. And we all know you have to trim the blooms to keep them blooming, right? So, I'm just planning a little ahead!

They also had a lovely Mum Wreath. I'm sure most of us have made cut flower wreaths exactly the same way. It's a great trick to know if you have an event coming up. I've done it with roses, carnations, and even cheap old marigolds from the garden. I was thinking I'd make one with my end of year multi-colored zinnias!

Photo from Lowe's Creative Ideas

Both the Mumpkins and the Mum Wreath will keep for several days. The Mumpkins will draw moisture from the pumpkin, and you just have to spritz the wreath to keep it fresh.

Yay for fall! I can't wait for cooler weather!

Fun at the Watermelon Festival!

2011-08-15T11:03:00.000-05:00

Good morning everyone! Just a quick post to thank you for stopping by the Turkey Creek Lavender booth at the Rush Springs Watermelon Festival. It was a busy, but fun-filled, day. And, as always, it was wonderful to see old friends, and delightful to make new ones!

Among our many visitors was Miss Natalie Wells, the current 2011 Miss Oklahoma International. She stopped by for a visit and graciously posed for us. A lovely young lady, inside and out, and turns out she loves lavender!

I look forward to seeing our new friends, and fans, at the Lawton Farmer's Market on Saturdays! I will post soon about the new items I will have this coming weekend!
All the best,
Cathy

Where I'll Be This Weekend: The Rush Springs Watermelon Festival

2011-08-11T23:57:00.001-05:00

Why, yes, that is a giant watermelon. And that's where I'll be on Saturday from 9 a.m. to 6 p.m. with soap, lavender bundles, buds, and a variety of other lavender related items.

FYI: The Rush Springs Watermelon Festival has been held continuously since 1948 on the second Saturday in August to celebrate the local watermelon harvest. They have a rodeo, carnival rides, craft booths, a 5k run, watermelon related activities, like seed spitting, and they even crown a watermelon queen. You're in for lots of fun, any way you slice it!

Hope to see you there! And don't forget, lavender salt is good on watermelon, too! Honest!
Cathy : )

"Life is Just a Bowl of Cherries!"

2011-08-05T21:22:00.000-05:00

Rainier Cherries, that is!

Rainier Cherries are all over the place here in the Pacific Northwest. 'Tis the season! Of course, I had never had a Rainier Cherry, so we stopped at a farm stand and bought a basket. They are so large, and sweet, and juicy. I quickly became addicted and have been buying them wherever we go.

Developed in 1952 at Washington State University, they are a cross between a Bing Cherry and a Van cultivar. The result was this large golden, reddish, orangish cherry with sweet golden flesh. They're just so yummy, and so darn sweet! Thankfully the season was later than usual this year due to the cool spring weather. Lucky for me!

I wonder if they would grow in Oklahoma? Nah. Too hot probably. Might be worth a try though. Hmmmm...

Visiting a few Lavender Farms in Washington

2011-08-04T19:54:00.000-05:00

While I was hanging out with Katie waiting for baby Kael to make his appearance we decided visiting a few lavender farms in the area might be a fun, relaxing way to move things along.

We were surprised to find two very near to where she lives, so we set out on a lovely, sunny afternoon to pay them a visit.

But before I take you there, I wanted to share a few pictures that reflect how they use lavender in their commercial landscaping up here in the Pacific Northwest. Perhaps it will give you some ideas.

The temperate climate seems ideal right now. However, when it rains alot, it does drown, and the roots can rot. Given the abundance of lavender available in this area, I don't think replanting is much of an issue.

The first farm we visited was Stringtown Farms in Eatonville, WA. In addition to lavender it is also a small winery.

We met with John Adams, who was happy to show us around and talk about lavender, the lavender business, and his winery. Katie took pictures and rested while I picked a bundle of assorted varieties of lavender that I don't grow in Oklahoma.

This is John's gift shop and tasting room. He has both dried bundles, and freshly picked bundles available, plus plants and a variety of lavender products, including honey, soap, lotion, fudge and many I'm sure I missed seeing.

A few visitors dropped by for a wine tasting, which John is all too happy to offer. You can see the varieties of wines he produces posted on the board just behind him. We left with our fresh bundles, some soap, and some lavender honey, which you know I love. I enjoy it in my tea every morning.

After we left John's place we headed over to Mountain Meadow Lavender Farm in Roy, WA and visited with Barbara Hulscher.

I bought some of her Royal Velvet culinary lavender to try, and some blackberry jam for our toast.

As a lavender lover Barbara was only to happy to talk about the joys, and trials, of growing our favorite herb. It seems foreign to us in Oklahoma given the drought, but they do have to deal with too much rain here in the northwest, and Barbara lost quite a few plants during the spring rains.

The view of Mount Rainier from their lavender is spectacular. I love the contrast of the purple lavender, the green of the pine trees, and the white of the snow capped peak.

A big thank you to John and to Barbara for sharing their farms, and their knowledge. I am always learning something new and fascinating about lavender, and I continue to be inspired to create more products for us to share in Oklahoma.

Escaping the Heat of Oklahoma and Travelling to...

2011-08-01T02:12:00.000-05:00

Washington!

If you've ever flown into the Seattle/Tacoma airport then you know you get a fantastic view of the mountains, and of Mount Rainier. And, while I flew up to help my daughter and her husband with the new baby, I was so happy to leave behind the hellish heat of Oklahoma I almost kissed the ground! Every day has been lovely. But...no baby yet.

So we've had a little time to tour around, and one of the trips we made was up Mt. Rainier.
Mt. Rainier dominates the view from just about every direction where the kids live.
From the Wal-Mart parking lot...

to Wal-Greens...

and all points in between, there are beautiful views of the snow covered peaks. And...well...I just had to get a closer look and play in the snow. In July!

So off we went. Past the glacier fed lakes...

through the tall pine forest...

to Mt. Rainier.

It was a lovely, clear, sunny day, perfect for viewing the peak. We wound our way through the sun-dappled forest...

past rivers, and streams, and waterfalls...

and beautiful vistas...

until we reached the Paradise Visitors Center, and the end of the road at the peak of the mountain.

Hard to believe it's the end of July in this winter wonderland, isn't it?

I could have spent the day here, basking in the cool 65 degree weather, and frolicking in the snow.

But we were running out of daylight and, alas, had to make our way back down the mountain.

I'm really going to miss this when I have to go home!

Just waiting on baby to make an appearance...

Goat Farming with Eva

2011-07-22T11:38:00.000-05:00

Today I'd like to introduce you to Eva and her goats. Eva works at the cattle ranch at the end of my road. She has various and assorted duties, but taking care of the calves just happens to be one of them. And to do that, she has to pass my place on her way to another pasture.

Eva and I met by chance one day. She was going by on her 4-wheeler on her way to check the calves, and I was hunkered down in the lavender field, perched on an overturned bucket, methodically cutting and banding bunches of lavender for the market. I heard her 4-wheeler go by, and I probably stuck up my hand in a half wave, as is customary when someone passes and we are outside. Most of the time I barely look up when someone passes, just wave and keep cutting. But I heard the 4-wheeler slow down, and Eva turned into the drive and cut the engine.

Naturally that got my attention. I was sweaty and unkempt from being out in the heat, and the dogs had left paw prints all over my shirt and shorts that morning. I think I had my hair stuffed under a baseball cap, too. Not exactly how I like to greet people. But I got up and walked toward her. She was asking if this was lavender with a distinct accent. Hmm, I thought, this is interesting. I confirmed that it was indeed lavender, and she was so enthralled. "I love lavender!" she exclaimed enthusiastically, bending to caress the stalks at her feet. I thought perhaps her accent was German, but I was wrong. Turns out Eva is from Czechoslovakia.

We stood out in the field carrying on a conversation about lavender and then I invited her into the soap trailer for a look around. As we looked at the soap selection I explained that I made all natural soap, and that I also made an all natural goats milk soap, but that my source for milk was drying up.

Her eyes got bright and she became excited as she talked about her goats, and how much milk they were producing. Naturally I got excited about finding this new source. I sent her on her way with a fresh lavender bundle and some products, and her assurance that she would be by with some milk for me the next day.

The rest, as they say, is history. This lovely young lady not only came by the next day, but every day after that for the next week with a gallon of milk a day. I was able to put countless pre-measured bags in the freezer for the goats milk soap.

As most of you know, I am somewhat enamoured of goats, so naturally I wanted to visit Eva's farm and see her lovely creatures, and she was only too happy to oblige.

The buck in her herd is Chert, which, when translated, means Devil. He sort of had that devlish look about him. I felt like he was watching me the whole time I was there, kind of freaky like.

Seriously. I think he was staring me down. Are billy goats unpredictable? I don't know, and I don't want to find out. He is beautiful though, with his thick, glossy coat shining in the sun. I just sort of avoided staring at him directly. Just in case.

Here are some of the goats waiting patiently to be fed and milked. You can tell they know the routine. (See?! Chert is still staring at me!)

The little spotted one standing on a bench in the background was born this year. Eva said it is unusual to have spotted goats. Isn't she lovely, though?

She couldn't quite get her head in the feed trough so she just hopped right in to eat...

...while everyone else lined up to chow down.

Then the goats start lining up at the milking pen to wait their turn to be milked.

They are very patient. There is no jostling or pushing.

Eva has Boer, Nubian, Sanaan, and Lamancha goats. I'm not very good at identifying them so we'll have to ask her which is which.

This lovely doe is a Lamancha. See her ears? Lamancha's either have tiny ears, or are earless. She was so sweet and affectionate. She liked having her neck stroked, and she kept trying to nibble my camera strap. We bonded.

Eva hangs a bucket of feed on the wall and, while the doe is preoccupied, she gets to work milking. She likes to work in this small area to contain the goats and keep them calm.

The milk is then put into bottles to be used for the bottle-fed calves, but not before kitty gets a taste of the cream, which I shared with you in this post.

Some of the milk is saved for her family to drink. I have already made several batches of soap with her creamy, fat laden milk, and they are so deliciously smooth and luscious, with a fluffy, creamy lather.

I love hearing Eva's story. She came to the U.S. via California, then Colorado, then Oklahoma with her husband and daughter. She told me that when she was growing up in Czechoslovakia she always saw herself living on a farm, surrounded by her sweet goats. When she describes her homeland you can almost see it...rolling green pastures bordered by trees and hills. So lovely.

Our meeting was so serendipitous. I am so glad she stopped on her 4-wheeler, and so glad to have Eva as a friend. I think it's important in this life to be open to everyone, and everything. You just don't know what treasures are waiting for you!

Turkey Creek Farm Peace, Love, and Harmony Granola!

2011-07-19T13:44:00.003-05:00

This was me in April 1980.

My how time flies! And how trends change. Are you diggin' the Farah Fawcett flippy do here?

Will and I had just been married not quite a year. {Sigh}

I love how the new generation (and mind you I'm not that old!) has embraced chickens in their back yards, and baking their own artisan bread, and eating organically, and drinking goats milk, making their own cheese, growing vegies, shopping at the Farmer's Market, buying local, and embracing the handmade...it's all great. I mean really, really great! Granted, it's nothing new, but it's comendable considering there is so much at their fingertips provided by the Wal-Marts of the world.

Circa 1980 Valley, Nebraska. Nana visiting my rather sad little garden

Why it is so important, and why this type of lifestyle is of such value, is that it keeps the old ways alive, and shines a spotlight on how it should be: living naturally, by the seasons, off the land, by your own resources. I think they've even coined the phrase, "the new food movement!" Go figure. I think people are just craving simplicity in their life.

A book I have thoroughly enjoyed from front to back this summer is "Little Heathens: Hard Times and High Spirits on an Iowa Farm During the Great Depression," by Mildred Armstrong Kalish. Get it on your Kindle. Now that is a book about what it means to depend on the land, to live by the seasons, to spend the majority of your days planning, planting, harvesting, preparing, and putting by. Despite the current economy, people, we have it good!

And here's my recipe. I eat granola just about every day in one variation or another. And this recipe is so versatile you can add, or take away, what you like or don't like. And change up the nuts and fruits. Sometimes I feel like a tropical dried fruit mix, and sometimes I like dried cherries, blueberries, and walnuts. It's kind of whatever you like.

And wouldn't lavender honey be wonderful!? If you don't have any, infuse your own! Directions here!

Turkey Creek Farm
Peace, Love, and Harmony Granola

Dry mix
3 1/2 cups old fashioned oats
1 cup chopped pecans or almonds (or pepitas, sunflower seeds, cashews, etc.)
1 tablespoon of flax seed
1 tablespoon of wheat germ
Wet mix
1/2 cup honey (lavender honey is especially good!)
1/2 cup light brown sugar
1/4 cup vegetable or canola oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon dried culinary lavender buds (for peace, love, and harmony!)
Fruit
1 cup of whatever dried fruit you like; raisins, chopped dates, dried cranberries, cherries, blueberries, strawberries, tropical mix, etc. (Today I had raisins, dates, and cranberries in the pantry)
1/2 cup coconut (I sometimes add this to the dry ingredients for a toasted coconut flavor)

Preheat oven to 300 degrees.

Mix dry ingredients in a large bowl.

Thoroughly mix wet ingredients in a seperate bowl.

Now combine the two. Just use your hands.

I use a cookie sheet with a lip and my silpat non-stick pad, but you can grease your cookie sheet, or spray with a non-stick spray. Spread your granola mix out.

Bake for 20-30 minutes, stirring every 10 minutes. It can brown really fast so you want to keep an eye on it. This morning I went to turn off the sprinklers and it got a little more golden brown than I like!

But I ate it anyway!

And there you have it, Turkey Creek Farm House Granola for Peace, Love and Harmony!

Great on yogurt! Goes especially well with our Hippie Joy soap! Lavender, patchouli, hemp oil (and those are ground flax seed ya'll!)

Far out!

Yummy All Natural Flavored Water to Help You Beat the Heat!

2011-07-18T22:17:00.000-05:00

With the temp hovering around 103 and the heat index at 113 we've been drinking plenty of water to stay hydrated. In fact, I don't really want anything else to drink but water. However good it is for you, water...well...it can get rather boring.

Sometimes I make skinny lemon water by adding a squeezed lemon and a few teaspoons of splenda, ditto for limes. And naturally I drink alot of lavender water. But lately I've been making tons of naturally flavored water with whatever fruit or veg is in the refrigerator that seems appealing. It's all natural, it's colorful, it's healthy, and you can have a snack when you get to the bottom of the glass! Best of all, you can be inventive and kids find it fun to create their own concoctions.

Sometimes I make this up by the pitcher and leave it in the fridge. Today it was by the glassful.

I started the day with cucumber water. Very refreshing!

Then watermelon water...

...then cucumber, watermelon, lemon water...

...then cucumber and mint water...

...ending the day with the whole shebang...cucumber, watermelon, lemon, mint...

...verrry tasty! I have to cut my basil and rosemary tomorrow so I'm thinking that's how I'll start the day! It does keep water from getting so boring, doesn't it?

Hope you're staying cool!

Dark Chocolate Mint Soap! Zero Calories and a Whole Lot of Yum!

2011-07-15T19:40:00.000-05:00

I have a confession. I looove chocolate and mint. Together. Candy, cookies, desserts and yes, finally, soap! I know you're thinking back to the Chocolate Covered Orange Soap, which was so wonderfully popular. Well, here's a new one for you chocolate devotees! I combined the yumminess of dark chocolate with the minty freshness of peppermint essential oil and it's oh so good! Like an Andes Mint, or a chocolate creme de menthe, or a Girl Scout Thin Mint. Just chocolate and minty freshness!

And now I get to go eat the props! See you tomorrow!
Hugs!

A Trip to the Lake and Blackened Walleye for Dinner

2011-07-11T12:08:00.000-05:00

As you know, we're in the middle of a heat wave here in Oklahoma. I've lost track of how many over 100 degree days we've had in a row. Too many! I have to get up and out by sunrise to beat the heat just to cut a little lavender and take care of the chores around the little farm.

Well, yesterday the guys wanted to go fishing, and since the only place you can stay cool during the day is in, or on, the water I decided to tag along, drive the boat, and take the pictures.

We headed out to Lake Waurika at 4:30 a.m. It wasn't exactly cool out, but it wasn't blue blazes hot either. We arrived at the boat dock right before dawn.

We were already out on the water and fishing when the sun came up. It was a strangely hazy sunrise, kind of hard to capture on camera, with a nice, cooling breeze coming off the water.

Nathan caught the first fish...white bass and sand bass. He fished two rods, one in each hand. I asked him if that was to improve his odds but he just grinned.

Then Will caught a hybrid and a nice walleye, the perfect size for eating. Since I didn't have anything planned for dinner, we kept the walleye.

About 9:30 it was already starting to get hot, and the wind was picking up, so we trolled back to the dock and headed home.

My idea for dinner was blackened walleye. I've made blackened fish before, but for some reason it never occurred to me to do it with walleye. Probably because it is such a mild flavored fish and we like it pan seared, or baked, or grilled. I can tell you it was restaurant worthy when prepared this way, so if you're fortunate to catch a walleye you have to try it.

There's no recipe to blackened fish. Just high heat and cajun seasoning. (I buy the cajun seasoning at Sam's in the large container.) I use a cast iron skillet and heat it over high heat about 8-10 minutes until it's good and smokin' hot. Then I melt a stick of butter and dip a piece of fileted fish in the butter and sprinkle generously on both sides with cajun seasoning. Then I lay that puppy in the skillet and let one side blacken 2-3 minutes, turn and repeat on the other side. (It will smoke up the kitchen so be prepared with the exhaust fan,open a window, or do it outside!)

Red beans and rice, and some sliced fresh, summer tomatoes on the side...

...wonderful end to a wonderful summer day!

Life Lessons

2011-07-05T15:13:00.001-05:00

If you don't want to hear my horrible clicking video, turn your volume down and just watch. However, you will miss the buzzing bees!

People ask me quite often why I do what I do. Why do you grow lavender? Why do you make soap? And I suppose the simplest answer is because I love what I do. Lavender is my gentle obsession. Always has been. I love everything about it. Everything. So why not do something I love? Soap making allows me a creative outlet I would not otherwise have. I'm not an artist, in the conventional sense of the word. I don't draw or paint very well. I can't sing, or play an instrument. I'm passable at sewing. But I can combine scents and colors, and the magic of alchemy, and create something beautiful and useful. My own form of self-expression that intertwines the things I love to do the most.

One of my favorite essays is by Ralph Waldo Emerson on Self Reliance. So many lessons to be learned by that one essay. So many.

"A man should learn to detect and watch that gleam of light which flashes across his mind from within..."

"To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment."

"The need to create, be creative, is natural. Self expression is part of each of us and we have to quit resisting the natural impulse to express ourselves."

"Nothing can bring you peace but yourself."

And my favorite, "Dismiss the standards of society and follow ones heart. We only have ourselves to answer to in the end."

I feel like this poem by Mary Oliver speaks to my heart, and expresses so much of where I am in life right now. When you get to mid-life, and by mid-life I mean half of a hundred (assuming you will live to a hundred!) certain things become clear. So, when I had to put on my big girl panties and step out into the world of small business and (horror of horrors!) expose myself, I knew that a) I had nothing to lose by trying and everything to gain, b) If I didn't do it soon, I probably was not going to, c) If I failed I still had time to try again.

Despite the huge learning curve of navigating the ins and outs of small business, I knew I didn't want to work for anyone else. I wanted to work for myself. (Fortunately my husband has a job.) More importantly, I knew I wanted to live the last half of my life with purpose, and significance, and no regrets.

The Journey

by Mary Oliver

One day you finally knew
what you had to do, and began,
though the voices around you
kept shouting
their bad advice--
though the whole house
began to tremble
and you felt the old tug
at your ankles.
"Mend my life!"
each voice cried.
But you didn't stop.
You knew what you had to do,
though the wind pried
with its stiff fingers
at the very foundations,
though their melancholy
was terrible.
It was already late
enough, and a wild night,
and the road full of fallen
branches and stones.
But little by little,
as you left their voices behind,
the stars began to burn
through the sheets of clouds,
and there was a new voice
which you slowly
recognized as your own,
that kept you company
as you strode deeper and deeper
into the world,
determined to do
the only thing you could do--
determined to save
the only life you could save.

Peace, dear friends. C

Happy Independence Day! Split Second Cookie Recipe! Fast and Easy!

2011-07-04T16:26:00.003-05:00

"Oh beautiful for spacious skies,
for amber waves of grain.
for purple mountains majesty,
above the fruited plain.
America, America, God shed his Grace on thee,
and crowned thy good with brotherhood
from sea to shining sea."

This morning I had a visit from some lovely friends who came to see what is left of the blooming lavender. And they brought me a jar of delicious Strawberry Lavender Jam. Well, after scarfing some down with toast, (after they left, of course!) I remembered this recipe from Christmas. So easy and quick when time is at a premium. Or when it's so hot you just want to run from the kitchen!

I believe I originally got the recipe from Taste of Home, always a good source for yummy goodies. The original recipe called for raspberry jam, but I always use just what I have in the cupboard. Thought I had blueberry or blackberry for the blue, but, oh well. Guess we'll just have lavender strawberry and apricot today.

They have a Thumbprint Cookie kind of texture. I have rolled them in chopped pecans first, then filled. And sometimes I drizzle on a little powdered sugar glaze. They're so...What's my fave word? Versatile! Plus, I never follow a recipe exactly. That's the beautiful thing about baking and cooking...be creative folks!
A big thank-you to Sharri for the jam!

Split Second Cookies

Ingredients:
3/4 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup jam, you choose the variety

Directions:
1.In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

2.Divide dough into four equal portions; shape each into a 12-in. x 3/4-inch log. Place 4 inches apart on two greased baking sheets. Make a 1/2-inch depression down center of logs; fill with jam.

3.Bake at 350 degrees F for 15-20 minutes or until lightly browned. Cool for 2 minutes. Cut diagonally into 3/4-inch slices. Remove to wire racks to cool completely.

Hopefully you're not in the kitchen today and are out enjoying yourself. Wishing you a happy 4th of July! Celebrate that independent spirit!

Cathy

P.S. You might also want to check last year's post on the S'More's Bar! Also a great way to stay out of the kitchen!

Cooking With Lavender: Lavender Salt, Incredible on Farm Fresh Cantaloupe

2011-07-02T22:02:00.000-05:00

I thought I'd hop right on today's post and thank everyone for coming out to the Lawton Farmer's Market this morning. We wouldn't be there if it wasn't for the continued support of the Lawton community. We keep adding new vendors, which means we'll continue to grow. And that is a good thing. So, on behalf of all the vendors, Thank You!

Cedar Hill Quail Farm was there with their delicious quail eggs and today they had cute little 2 week old babies that were pre-purchased and awaiting pickup.

Always fascinating for young and old alike.

This is Gary Grose of Tipton Valley Honey. He was sporting the most patriotic outfit of the day.

Boyd Isom is always ready with a little tip of the hat...

...and a ready smile. Boyd brings his free range eggs to the market along with assorted vegies from his garden.

One of our new vendors, Acadian Family Farm, had piles of fresh basil among their lovely produce. If you want to preserve a little summer for those cold winter months you can make fresh basil pesto and freeze it in ice cube trays, then bag it for a quick addition to winter soups and stews.

Also new today, the Sappington's brought yummy varieties of fudge and canned goods. My particular fave? The Spicy Cajun Olives. Great tip from Mr. Sappington...after you eat the olives, pour the sauce over cream cheese and have on crackers as an appetizer or snack.

From the Daniel's Farm south of Lawton, a big variety of produce plus these wonderful canteloupe.

Here's how you make a wonderful lavender salt to sprinkle on cantaloupe, corn on the cob, watermelon...you get the idea. I's so easy to make and adds such a wonderful flavor.

Lavender Salt
1 teaspoon culinary lavender
1/4 cup sea salt or kosher salt or table salt, basically your salt of choice
Finely grind the culinary lavender. Add to the salt, stir. Keep in a tightly sealed jar. Can be used immediately.

If I want it all to be finely ground I just put the salt in the grinder with the lavender.

That's it. You can also double the recipe, triple it, even quadruple it. It really gives plain old salt a kick and is incredibly delicious on cantaloupe.

You can visit the member pages at the Lawton Farmer's Market site and see their farms and gardens. Isn't it nice to know where your food comes from? Straight from the farm to table!

To Market, to Market...Again!

2011-07-01T23:48:00.000-05:00

Just where has this week gone??!! It's already time for the Lawton Farmer's Market tomorrow and I haven't even posted my pictures from last weekend. Pitiful. I have been busy watering, and cutting, and drying lavender and making soap and products. Perhaps that will be a good enough excuse.

Tomorrow I will have the first of the darker purple dried lavender bundles, namely Hidcote and Twickle Purple. And "Oh, Bug Off!" will be back just in time for the holiday weekend.

So last week we had this little cutie who was as yet unnamed. Snickers was one of the names they were considering and I think it fits, don't you? Just look at that sweet little puppy face!

And this is sweet little Lizzie. Hello Lizzie! Lizzie's Mom loves lavender!

Lastly, this is Molly, who took a break from the heat and scooted under the table. Smart dog since it was beastly hot.

Now for the humans...This is Glen, who helps at the market in every which way. I always appreciate it when he helps me wrangle my canopy! Thanks Glen!

And this is Ira, who has the most delicious Candy Apple onions. They're purple on the outside and white on the inside and so good between two pieces of bread. What? You haven't had an onion sandwich?!

This is Ronnie who brings his free range farm fresh eggs, both chicken and duck. I used the duck eggs in Nana's Cake, which I wrote about last year. It made the cake higher in the pan and gave it a rich flavor. Go on, try them. You only live once!

This is Jerry and Patty. Such beautiful cabbages! Slaw anyone?

Lastly, isn't this a gorgeous lavender sachet? The picture doesn't do it justice. Such beautiful crochet and attention to detail. It was made by Victoria Stringer Watt who has been buying lavender by the cup at the market. Good news for you...they are available for purchase at Past Perfect Home Decor Consignment Shop at 1605A West Gore, Lawton, Oklahoma. Smells so good and what a great gift...totally made in Oklahoma from the lavender to the sachet. I'm keeping it by my bed where I can look at it. It makes me happy. Thanks, Victoria!

So I guess I'll see you tomorrow at the market!

A Surprise Visit

2011-07-01T01:05:00.000-05:00

As I was clearing the dinner dishes and setting them in the sink this evening I just happend to glance out the window and this lovely fellow was staring back. Well hello, black beauty.

Needless to say I was a little startled because there was also this one...

...and this one...four in all...

...contentedly munching away...

...I hated to call but, well, I thought Ronnie might wonder where they'd wandered off to. It was so peaceful and relaxing watching them cropping the grass lazily. An occasional stamp and snort. Regretfully, Ronnie arrived all too soon and herded them back across the road to Love's Quarter Horses.

There are a million reasons why I love living in the country. This is just one.

One of my favorites quotes from Henry David Thoreau just about sums it up: "I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion."

Hope your evening was peaceful and relaxing, too.

Of Cats and Cream

2011-06-24T14:04:00.001-05:00

Before a cat will condescend
To treat you as a trusted friend,
Some little token of esteem
Is needed, like a dish of cream.
T.S Eliot

On a visit to my friend Eva's farm where I pick up goats milk for my goats milk soaps I arrived right at milking time. I was delighted by the spectacle of this darling little furry kitty helping herself to some of the goats milk cream.

She waited patiently while Eva milked, then, as each bottle was put in the crate, she had a little sample.

This process was repeated over and over. Dipping...

...licking...

...until she was finally replete.

Oh, the life of a farm cat!

I can't wait to share more pictures of Eva and her beautiful goats. They were so sweet I was almost tempted to break down and get the goats I keep talking about. Almost, but not quite!

Instead, I will have a lovely assortment of goats milk soaps to share with you at the market as soon as they are done curing!

Do You Like Your Arnold Palmer Clean or Dirty? Add Some Lavender and, Voila! A Lavender Arnold Palmer!

2011-06-18T14:53:00.000-05:00

It is hot, hot, hot here in Oklahoma! Too hot for man or beast! Beastly hot! Okay, I'll stop. But...one more time: dang, it's hot!

Now that I've got that off my chest...we had the Lawton Farmer's Market this morning. As usual, there was a line for the fresh, Oklahoma home-grown tomatoes. If you want tomatoes you have to get there and get in line by 7:30.

Some lovely produce...

...and happy, smiling faces of our vendors...

...and customers. (As you can see, Sylvia very sweetly posed in front of my lavender booth in her lavender!)

I got a great idea today from a customer as we were discussing culinary lavender. She was recently served an Arnold Palmer, which is half lemonade and half tea, but it had lavender in it! Sounds yummy, doesn't it? Remember this post where I talked about making lavender syrup and using it in all types of beverages? So now you can make a Lavender Arnold Palmer! And if you bought the Lavender Monin Syrup from me at one of the shows or festivals, here's yet another delightful use.

But here's one better. How about a Dirty Lavender Arnold Palmer?!

Just substitute Burnett's Sweet Tea Vodka for the tea, add a few lavender blossoms, a lavender stir stick for garnish, and a squeeze of fresh lemon. It is so goood! (Note: I don't use the Burnett's at a 50/50 ratio cause it's too strong for me. I make my lemonade, add the lavender syrup, and a splash (or 4!) of the Burnett's. Obviously it's to taste!)

I'm enjoying mine right now! Your choice...Virgin Lavender Arnold Palmer or Dirty Lavender Arnold Palmer! Might be more elegant in a pretty glass. But sometimes a girl just needs a canning jar!
Thanks to everyone for stopping by the market today, as always, love visiting with you!

Wishing you a wonderful, lavender filled weekend!
Cathy

Beautiful Art Glass Hummingbird Feeder by Robbins Ranch

2011-06-16T08:04:00.001-05:00

Do you like to add a little art, a little class, a little sass to your garden? I found this recently at the Lawton Arts for All Festival. I loved the gorgeous shades of purple and lavender. (Naturally!) And I just knew it would look beautiful in my predominantly purple hued flower bed.

Karen and Dana Robbins of Robbins Ranch, from Moriarty, New Mexico put so much attention to detail, and artistic flair, into each piece of their awesome work. I almost went home with a bottle stopper and a ring holder. Uh, and a paper weight. And I love their wine chillers. Really I loved everything they made. And Karen and Dana are friendly and love visiting about their work, and their life in New Mexico, their art, their glass blowing schedule.

I thought the feeder looked particularly cool with the artistic stepping stone my lovely daughter created. (I'd like a few more of those please! Hint! Hint!) Karen and Dana do quite a few shows in the Oklahoma, New Mexico, Colorado area so check their show schedule at their website. They may be coming your way.

The solution for the feeder? 4 parts water to 1 part sugar; stir until sugar dissolves and bring to a boil for 1-2 minutes. Cool in the pan, then refrigerate to cool completely. Fill the feeder completely to the top and overflow it slightly, then add the stopper to create the suction. The red tip attracts the hummingbirds, of which I will have to stalk for a picture as they flit in and out rather quickly.

Hope you have a great day!
Cathy

Well Good Morning Mr. Tarantula!

2011-06-15T12:55:00.000-05:00

If you've been reading this blog for awhile you know we have our share of critters who visit the farm. The neighbor's horses, the other neighbor's mini ponies, another neighbor's cattle, coyotes, bobcats, snakes and yes, plenty of spiders, including black widows and brown recluse. Occasionally we have these creep around...

I don't bother them and they don't bother me. This one just took me by surprise early in the morning creeping across the patio.

When it gets really hot, like the blistering 100+ degree days we are having right now, I sometimes see them scurrying across the asphalt roads going goodness knows where. I wonder why they don't stay in the cool grass in the shade.

It wasn't long before this guy had scurried through the fence and was off towards the woods. Even though they're fascinating to watch, I was happy to say good bye (and good riddance) to Mr. Tarantula!

Make Lavender Wands with Fresh Lavender

2011-06-10T22:29:00.001-05:00

Tomorrow I will have fresh bundles of lavender at the Lawton Farmer's Market. There are several things you can do with a fresh bundle. You can enjoy it fresh. Simple enough. Just cut the stems when you get home and change the water every day and they should last about 5 days before the buds begin to shatter. Collect up the shattered buds and put them in a sachet, or simply in a bowl, like the Victorians did for an easy room freshener. They would just turn them every day to keep the fragrance fresh.

You can dry the bundle by hanging it upside down, or standing it right side up in a vase. Depends on the look you want for your dried stems. You can even lay it down and it will dry.

The lavender blossoms are edible, so you can use them in salads, slaw, potato salad, on desserts, in drinks, to freeze in ice cubes and so on. They add a lovely and distinctive taste.

And lastly, if you've ever wanted to try to make a Lavender Wand, here's your chance. They keep for years and make lovely little gifts.

The wands can only be made with the pliable, fresh lavender stems. Here's a pretty good tutorial for wands and bottles. And this one from Essential Herbal is good, too. We did this as an activity last year when the Dahlia Garden Club came for a visit, which you can see here, as well as how I used the fresh blossoms to garnish Gooey Butter Cake and a delicious recipe for Lavender Mixed Berry Sorbet.

Just thought I'd throw this out there for those of you coming to the market tomorrow! See you there!
Cathy

Newest Soap for Saturday: Chocolate Covered Orange! Oh Yeah! Now You Can Take a Bath in Chocolate!

2011-06-10T10:57:00.000-05:00

Do you love these?

Or these?

Then you're gonna love these!

Smells just like chocolate covered orange! Because that's what it is! All layered up. A layer of orange topped with a big layer of chocolate. Our soaps are all natural, nothing synthetic, no artificial colorants. The chocolate is actually cocoa and the orange color is from a little paprika. Of course there is lavender essential oil, there always is, plus orange and bergamot to add that lucious smell. And cocoa...well it smells like chocolate!

Also back tomorrow...Oh, Bug Off! I expect some constructive feedback from everyone who is trying this soap. I know it works for me, but does it work for you? We're all created differently, after all.

I have 80 bars of Lavender Lemongrass for those of you who are making a donation to the food bank. And I want to give them all away. Remember it has to be a 28 ounce or larger jar of peanut butter AND a jar of jelly to get the free soap! If we give them all away you will receive a voucher for the following Saturday, June 18. Turkey Creek Lavender and the Lawton Food Bank thank you!

See you at the market!
Cathy : )

Attention all Chefs! Put This on Your Menu: Garlic Scape Pesto Sandwich! Incredible!

2011-06-07T19:45:00.000-05:00

This picture does not do this sandwich justice! Remember the Garlic Scape Pesto recipe I shared with you? Well, as I suspected, it made an absolutely awesome sandwich spread. A little ham, a little mozzarella, on a little foccacia, plus a little heat to make the cheese all melty....simply divine! If I had a panini press it would have sent this over the top! I do hope, wherever you are, you can get your hands on some garlic scapes and try this!

And now out in the heat of hades again to cut lavender. Well, someone's got to do it! Hope to see you tomorrow at the Lawton Farmer's Market!

: ) Cathy

Just a Quick Note About Where I'll Be This Weekend

2011-06-07T08:26:00.000-05:00

Good morning everyone!

I just have a quick blog post this morning. Last year I did the festival in Apache, but I wanted to let you all know I will not be there this year. By the time I signed up they were pretty full, so I will be at the Lawton Farmer's Market on south Sheridan in front of the Great Plains Coliseum from 7:30-Noon.

The Lavender is starting to really come on strong and I will have fresh bundles.

Plus all the lavender soaps, and an assortment of lavender products. You just never know what I will bring. Such a happy surprise!

I have been defoliating the dried field bundles from last year.

If you bought bundles last year and want to de-bud them, it's an easy process. I just put the top in a plastic zip loc bag and roll gently back and forth. The buds fall off easily and I pick out the leaves and stem pieces, and voila! You can stuff a sachet, make potpourri, put in a bowl by your bed...so many things you can do!

Once they are defoliated, don't throw away the leftover dried stalks. There's still lots of fragrant oil left in them. I have sold them to people who make their own incense. They form it on the dried lavender stalk. But you can also just light one end and let it send off a fragrant smoke. Toss in your fire pit, soak and use on your grill, under your meats, in you smoker. The whole plant is useful!

See you Saturday!
All the best,
Cathy

Garlic Scape Pesto Makes a Delightfully Light Summer Meal

2011-06-07T00:20:00.001-05:00

I had to take a little trip up to Norman, OK today. I was so tired, and so hot, by the time I got home this evening I didn't have the heart, or energy, to cook much. Earlier in the week I picked the last of the garlic scapes.

What are garlic scapes? Well, I'm glad you asked. Last year I purchased some Chesnock Red Garlic from Baker Creek Heirloom Seeds and it's almost ready to harvest. It is a nice hard neck garlic, and will be good for drying. About a month before it is time to harvest the garlic bulbs, the plant sends up a shoot in the center that curls and whurls and has a flower head at the end. The idea is to cut the scape off so that the bulb continues to grow. My understanding is that if you do not cut off the scape, the bulb stops growing. This is my first time growing garlic, so bear with me. And if anyone has anything to add on this subject, please chime in.

I already knew I wanted to make Garlic Scape Pesto. I think you know how much I love pesto from this post. While in Norman I stopped by one of my favorite eateries, La Baguette. I have never had anything from La Baguette I didn't like. Ever. And I love their bread, so after a scrumptious slice of chicken and mushroom quiche I bought a loaf of poppy seed and onion foccacia and a baguette.

I sort of snacked on it while I made the pesto. (Sad but true, bread is my crack! Also why I will never be a skinny cook. Never trust a skinny cook!)

I have never seen garlic scapes for sale. I believe you can sometimes find them for sale at Whole Foods, and some farmer's markets. If you're lucky enough to live near Gilroy, CA, the garlic capital of the world, I suppose you might find a garlic scape or two. I know when my daughter and I passed through a few years ago travelling from Santa Monica to Seattle the smell was heavenly. One day I hope to go to their festival where I can indulge my love of garlic all day long, and not have to worry about slaying people with garlic breath!

Garlic Scape Pesto

1 cup garlic scapes, flower top removed, cut into 1/2 inch pieces

1/3 cup walnuts

3/4 cup olive oil

1/4 cup grated parmesan

1/2 teaspoon salt

black pepper to taste

Place walnuts and scapes in the bowl of your food processor. Blend until combined and somewhat smooth. Slowly drizzle in the olive oil while the food processor is running, until the olive oil is blended with the walnut/scape mixture. Add parmesan, salt and pepper, blend.

If you are using this on pasta, the recommended amount is 2 tablespoons per 1/2 pound of pasta. I cooked a pound of the cute mini penne pasta and used 6 tablespoons of pesto. I'll leave it up to your taste buds. I also chopped up some fresh tomato and stirred that into mine. (The boys are anti-tomato!) I can't begin to tell you how yummy this was!

I think it would be absolutely delicious with shrimp stirred in, too. Also makes a great bread spread. Perhaps tomorrow I should split the remaining foccacia and make some kind of sandwich...hmmm...would also be good in cold pasta salad, or potato salad...

This little guy was our entertainment while we enjoyed our light summer dinner al fresco.

Shoo. Go away.

I'm not fond of snakes. ~~~~~~~~~~~~~~~~~~~~~~~P

Alas, life in the country!

Cathy

A Hot and Lazy Sunday and Re-Working Soap

2011-06-05T16:39:00.001-05:00

Sometimes you're just not completely satisfied with how a soap turns out. Such was the case with Oh, Happy Day! I loved the scent, and I loved the layer, but I was aiming for a more yellow layer. Think smiley face yellow. Instead I got an orangey yellow on the first try. Soooooo...back to the drawing board.

Now you never know when inspiration will strike. But as I was cleaning out some soap from the December show that had lost alot of scent, as soaps made with essential oils will do, I just sort of played around with some soap shavings and bits of yellow soap and...

...this is the happy result. A happier looking soap having a party on top! And happily the customers liked it. I have a few bars left but will be adding it to the permanent line up.

The other soap that got re-worked this year was Lavender Gypsy Rose. Like citrus essential oils, the rosewood I was using just did not hold very long in the soap. The addition of two more deliciously decadent essential oils resulted in a very lovely mix that smells exactly like a bouquet of fresh roses. I made no change to the beautiful pink color (which did not photograph well here), or the ground rose petals in the soap and on top.

You know how fickle I can be! Naturally this is my new favorite! I will be using this same combo of essential oils for a special goats milk soap called...Rosy Goat!

I've escaped the heat of the day long enough and must head outside for more watering...

...or more of this...I think a lavender margarita might be in order!

Have a happy summer day!

Cathy

Animals Who Visited the Lawton Farmer's Market Today

2011-06-04T23:22:00.000-05:00

A giant thank you to everyone who came to the market today! Thank you, thank you, thank you! Thank you for buying local, for supporting small farms, for so enthusiastically supporting the market, and for just being so darn nice! I think we really have a great vibe going on. I know you feel it, too.

I especially love getting to visit about lavender, and the soap. By now you know I love talking about both. Sometimes I know I run on, so you'll have to excuse my enthusiasm! I just love what I do, and I want to share it.

Today I did remember my camera and wanted to snap some shots of the animals that visit us at the market. Many people bring their dogs. To my knowledge we've never had an incident.

This little guy was first up at the booth early this morning. I just love his goggles.

His owner said he loves to stick his head out the car window so she bought him the goggles. (Now that would be a good picture! Ears flying in the wind!) He was just so adorable!

This little guy was a sweet bundle of energy. He didn't want to stand still for me for very long but I did snap this quick pic.

The most unusual critters we had at the market today came along with these two darling little girls.

Really, how perfect is that?! Sweet little girls with sweet little fuzzy bunnies! And the bunnies seemed so perfectly relaxed. Don't they look like they're sleeping?

Thanks to all the owners for letting me share these here on the blog!
Cathy

New Vendor at the Lawton Farmer's Market: Cedar Hill Quail Farm

2011-05-29T00:20:00.001-05:00

Wow! Great to see everyone today at the market. Thanks for coming out, despite the heat. Sorry to say I forgot my camera, so I can't show you all the wonderful potatoes, onions, green beans, beets, greens, cabbage, squash and other items that were available, in addition to the soap. What I can show you are these little beauties...

Aren't they just adorable? I love their pretty brown speckles. Do you know what they are?

Here is one compared to a regular sized chicken egg. Any ideas yet?

We have a new vendor at the Lawton Farmer's Market: Cedar Hill Quail Farm. Yes, that's right. It's quail eggs. I bought 2 dozen. They're small. I wasn't quite sure what I was going to do with them, but I had to try them. The nice folks from Cedar Ridge suggested boiling or pickling. Uh, I wanted to taste them today, so boiling won over pickling.

I did the standard boiled egg technique that I talked about here. However, I think the white's were a little overdone so I suggest, with an egg this small, just bringing it to a boil and immediately turning it off or they could get tough. Then I just sliced a few up...

...and had them on salad with some sliced, farm fresh sweet onion. (Okay, I also popped a few in my mouth. They were small, okay?!) I thought they were delish, and the yolks were very mild and not as rich and eggy as a regular farm egg. It was a nice little gourmet treat, straight from the farm, and straight from the producer. I think they would make a wonderful, elegant little appetizer, perhaps deviled. Not something you see in Lawton every day. A little on the gourmet side. Yeah, we're getting upscale down here!

Cedar Hill also had live quail at the market. They were so cute. They may even custom prepare the birds to order. (I forgot to ask.) But I know you're going to want to check them out anyway.

They're very photogenic, don't you think?

My apologies to those of you who came for "Oh, Happy Day!" and I was sold out. I'll have more next week.

Enjoy your weekend!

Cathy

2011 Lawton Farmer's Market Starts May 28! The Newest Soap? Oh, Bug Off!

2011-05-27T23:24:00.000-05:00

For those of you who don't follow along on Facebook or Twitter, the Lawton Farmer's Market starts tomorrow. Or today, depending on where you live, since it is almost midnight! Seems I'm always up late the night before anything trying to get organized. Guess if I were organized I would be in bed right now! But such is life! The new soap for tomorrow is Oh, Bug Off! just in time for mosquito season. A blend of lavender (of course!), rosemary, lemongrass, orange, tea tree, eucalyptus, and cintronella essential oils, all natural, and all proven to deter those pesky bugs. I gave the dogs a bath in it today. All four of them. It doesn't smell so much like dirty dog around here now!

Hope to see you there from 7:30-Noon, Great Plains Coliseum parking lot on south Sheridan Rd. And hop on over to Facebook and Twitter and follow there, too, so you get all the info on TCL! Sometimes I actually say something intelligent and entertaining!

Thanks for following, thanks for loving the soap, and just, well, thanks! Have a great weekend!
Cathy

Oh, Happy Day! Happy New Soap!

2011-05-19T12:04:00.001-05:00

Oh yes! Yes! Yes! So I was creating a new soap recently with a new combination. And...well...it just made me feel so darn stinkin' happy!

Remember this from Sister Act? Yeah, well that was me dancing around the kitchen. Except I can't hit the high notes. And I can't sing. But I do. :-) So naturally the soap got named "Oh, Happy Day!" Tagline? A happy mix of lavender, lemongrass, and patchouli...So good it will make you want to sing! Go ahead. You know you want to! It will stick in your head all day. I guarantee it!

I took some to Lulabelle's last weekend. It gave her a happy day, too!

Oh, happy day! (Oh, happy day!)
Oh, happy day! (Oh, happy day!)
When Jesus washed (When Jesus washed)
My sins away (My sins away)
Oh, happy day! (Oh, happy day!)
Oh, happy day! (Oh, happy day!)

Now you hit the high notes and have a wonderful, happy day!
:-) Cathy

Marlboro Man's Sandwich made with Elk Steak

2011-05-04T17:08:00.000-05:00

Most of you who know us, know that we don't buy much meat. Not because we don't like meat. Because the guys hunt so stinkin' much I never can get to the bottom of the dern freezer. About the time I start seeing through the pile of freezer wrapped packages, it's hunting season again.

Which brings me to the recipe.

A few years ago hubby got a nice, big elk. A bull elk is really big. Needless to say we've been eatin' on this for a few years now and are finally down to the last little bit of cube steaks. I thought I had fixed elk about every way you can fix it. Then I ran across this recipe by Ree Drummond. You know Ree...the Pioneer Woman? Yeah, that one. Anyway, it was delish with the elk. Restaurant worthy. Finger lickin' good!

So here it is.

Marlboro Man's Favorite Sandwich Made with Elk
1 large onion
Butter, lots of it
2 or 3 pounds cube steak (I used Elk)
Seasoned salt
Lemon pepper
Black pepper
Worcestershire sauce
Tabasco
4 French or deli rolls

1.Start by slicing the onion.
2. Next, melt 1/4 stick butter in a skillet over medium heat. (I always use a cast iron skillet.)
3. Add the onion and cook over medium-low heat, stirring occasionally, until it is soft and light brown, 5-7 minutes.

4. Remove the onion from the pan and set aside.

5. Cut each piece of cube steak (which is tenderized round steak run through a tenderizer by the butcher) into 1-inch strips.

6. Season the meat with a nice sprinkling of seasoned salt, lemon pepper, and black pepper.

7. Add 2 tablespoons butter to the same skillet you cooked the onion. Turn the heat to high. Let the butter begin to turn brown, about 2 minutes, so the skillet is hot.

8. Add enough hot meat to the skillet to form a single layer. Do not stir. Let it sit for about a minute, or long enough for one side to turn brown. Then, using a spatula, flip the meat over. Cook for another minute, then remove to a plate.

9. Repeat with remaining meat.

10. Return all the meat to the skillet and add the cooked onion. Pour in Worcestershire sauce, several dashes of Tabasco, and an additional 2 tablespoons of butter. Simmer the mixture over low heat for about 5 minutes until thoroughly warm.

11. Cut each roll in half and spread generously with butter, then brown on a griddle or skillet. (I browned mine under the broiler in the oven.)

12. Place the rolls face up on a plate, then place the meat mixture on the bottoom half. Spoon 2-3 tablespoons of the pan juices over the top to keep the meat moist. Top with bun and enjoy.

We may not have a working ranch with lots of hungry cowboys, but we do have lots of hungry men around here. They love this sandwich. Next time I'll try it with deer. I think that would be quite good, too. Wonder if it would be good with buffalo? Hey! Ted Turner...are you listenin'?

Happy eating! :-)

I'm a Lucky Girl...er, Soap Maker!

2011-04-30T00:33:00.000-05:00

So I think my family is getting tired of having to give up the kitchen/house for the soap. How do I know this?
Well, hubby bought me this...

Pretty big hint, don't you think?
Now I know it's a trailer. In its former life it was used as an office. It needed electricity...
Here's one of the boys digging a trench for the electrician to hook me up to the pole...

...THANKS BOYS! But I still need plumbing before I can really move in. This is a view from the front to the back...

...and the back to the front (Please ignore the stuff. I'm storing my show tables and display items in there right now.)

Soon it will be filled with drying racks and all sorts of lavender, and soap making paraphrenalia. My own Creative Space. And this sweet little bump out? I just may have a loveseat that would fit here perfectly...

...because I might need to take frequent breaks to dream up new soaps. Or just daydream. Okay, maybe an occasional nap, too. But I can't keep calling it "it." She needs a name. Soapin' Trailer, Soap Shed, Soap Box on Wheels? I don't know. Nothing has really hit me yet. If you have a creative name I'd love to hear it. I'll keep you posted on the progress.

And, before I forget, just for my hubby, thank you for your faith and support!

Have a wonderful weekend!

Cathy

P.S. Lulabelle is re-stocked with soap, including Sweet Prarie Sage, my current fave!