It's Pumpkin Time!!!!! Getting the seed of an idea.

I LOVE this time of year. I love the crispness in the air, the bright color of the turning leaves, and the suspense that seems to build around the coming of Halloween. Don't love the fact that it starts getting darker earlier, but I'll accept it knowing that it leads to glowing orange globes delighting passersby and trick-or-treaters. You know - pumpkins!

Every since I was a small child, many years ago, I've adored carving pumpkins. There's something so viscerally cool and yet creepy about slicing off the top of these fruits of Autumn and pulling out all those slimy, icky insides. Cleaning and carving transform the simple pumpkin into a frightful - or playful - vision that dances in the long night.

Over the next few days I'll give carving tips, recipes and preserving ideas for keeping the pumpkin going. Today, however, lets get to the guts of the matter.

Pumpkin seeds are little gems inside even bigger gems. They are packed with zinc, manganese, copper, iron and protein. Their sweet nuttiness makes them a great addition to salads or any dish. And they are a terrific snack.

You can easily buy shelled pumpkin seeds, called Pepita's, but making your own is so easy. This is the recipe I typically use, but you can change around the spices to suit your own taste. Sugar pumpkins have slightly smaller, softer shelled seeds. We leave the hulls on for some extra crunchiness.

Garlic Roasted Pumpkin Seeds
Pumpkin Seeds - about 3 cups
Paprika: Sweet, Smoked and Hot
Garlic Salt
Kosher Salt
6 tbs. salted butter
Garlic Powder

Take the pumpkin seeds from your carved pumpkin and rinse them off, removing all the strings and any visible pumpkin pieces. Put 1/4 cup of kosher salt in a bowl and add pumpkin seeds. Fill with water to cover seeds. Stir, then cover with a dish towel or saran wrap and let sit for at least 2 hours, overnight if possible.

Drain the seeds and rinse off. Spread on a clean, dry dish towel and pat dry.

Set the oven at 375 degrees. In a roasting pan or cookie sheets with sides, place the butter and put in the oven. In about 5 minutes, remove from the oven. The butter should be mostly melted. Add the pumpkin seeds, 1 tsp of smoked paprika, 1 tsp of sweet paprika, and 1/4 tsp of hot paprika. Sprinkle on garlic powder and garlic salt (about 2 tsp of each). Stir into the seeds and spread them out to a thin layer. Return the pan to the oven.

Let the seeds roast undisturbed for about 15 minutes. After that time, stir up the seeds and check for browning - you want them brown and crunchy, not burned. If needed, put in to another 10 to 15 minutes.

Remove from oven and stir. You can add more garlic salt or kosher salt if you'd like. Let cool completely and put in an air tight container.

Munch away any time you want a snack. These are also great in Nuts & Bolts (similar to Chex Mix). And they're the perfect munch while watching Halloween horror movies!

Tis the Season for Holiday Craft Fairs - Support your Local Crafters & Artists

The Autumn Art and Craft Fair season is winding down. Soon the outdoor events will heed to the chill in the air and move indoors. The hectic, fun and exhilarating Holiday Craft Fair Season is about to commence.

Cindy and I love going to craft fairs and festivals. Not just to sell the terrific products we make, but also to see what other artists and crafters have been creating. It a wonderful way to get to meet the creators of your purchase and find out the history of the item. Even before we started Celtic Chairde Creations, we enjoyed spending a few hours (or a whole day!) going through a fair finding unique gifts for friends and family - or ourselves.

Jane Sandlar from Ducky Life Teas is one of the folks we've been blessed to meet at our fair outings. In fact, we now use some of her marvelous teas in some of our jams and jellies (we love to drink them, too!) Her newsletter from September says it best:

"Craft shows started out as huge outdoor events held mostly in rural towns and usually in the summertime. They provided an outlet for local craftspeople to display and sell their creations. When shows moved indoors (in the early 1970s) and tapped into the holiday gift market by continuing into the fall, their popularity grew tremendously, propelling the crafts industry to new levels of recognition and potential profitability.

For some artists and craftspeople, creating and selling their personally crafted products is a hobby. For many though, it is their main source of income. Shows, fairs and festivals, with their low overhead and growing appeal, remain the ideal marketplace for artists and crafters to sell their unique creations directly to the public.

Art & craft shows, fairs and festivals run the gamut from free, local events held in churches or schools and featuring traditional country crafts and very affordable homemade gifts to large, regional, juried events that charge admission and feature higher end jewelry, art, handcrafted furniture, and pottery.

If you prefer green, sustainable products and locally created and individually crafted goods, these shows are the places to find them. Prices, even the higher ones, are reasonable. For your dollar(s), you get art and crafts made with real materials and personal workmanship.

If you still need convincing to support the people who display their wares at shows fairs and festivals, there's the sense of community you'll feel. You get to actually meet and interact with the person who crafted your necklace, wove your basket or used their hands to form your pottery. And how much more special can a purchase be than when it helps artisans continue to pursue the work they truly love?"

What more can I add, other than I hope to see you at one of our upcoming craft fairs and we can get to know each other!

Count Down to Herb Day - It's Here!

Herb Day is here! Saturday, October 11 is the 3rd annual Herb Day. Herbs are such an intricate part of our lives, it seems appropriate to take a day a celebrate these diverse, interesting and useful plants.

Most of us use dozens of herbs in our everyday lives without even thinking about it. A little basil in the spaghetti sauce, some thyme on a chicken dish, a little mint in your tea are simple things. We at Celtic Chairde use herbs in a myriad of ways - all of our products contain herbal infusions to enhance their purpose, use and fragrance. Many of these herbs grow in my backyard, so I've learned to use the simplest things in new and exciting ways.

You can celebrate Herb Day and enjoy these everyday treasures in new and exciting ways. Here are a few additional ideas to get you started.

1. Make an herb jelly! Mint jelly is probably the most popular, but you can make jelly from rosemary, lemon balm, garlic, geraniums, fennel, violets - any edible herb! The recipe for Rose Geranium jelly is great. If you don't have Rose Geraniums, use the herb of your choice and see what happens!

2. Collect your favorite herbs and use them as a bouquet in your house. Lemon Balm, Pineapple Sage, Mint, Calendula, Feverfew, Lavender, and Basil add fragrant and interesting accents to any corner.

3. Infuse herbs into sugars and vinegars. Any herb you have in abundance can be infused into a vinegar or sugar that will open up exciting new options in cooking. We've told you the secret to sweet success with Herbal Sugars. For herbal vinegars, look here.

4. Learn about a new herb. If you aren't sure what Calendula is, or if you didn't know that oregano can also be used as an antiseptic, try doing a little research and learn something new! The International Herb Association has some wonderful books about past Herbs of the Year. Or just check you local library, book store, agricultural service or garden center!

5. Have a nice cup of tea! What better way to enjoy a crisp autumn day than with an aromatic, enticing, warm herbal tea. It's easy to create your own, or enjoy one of our favorites - Ducky Life teas.

Happy Herb Day everyone!

Count Down to Herb Day - A Lemony Look at the Past

Each year, the International Herb Association select an herb that is outstanding in at least two of three categories: decorative, medicinal, and culinary. This years perfect choice was Calendula, one of my all time favorite herbs, which I've highlighted previously here. I use a lot of calendula in our Celtic Chairde Creations products, around the house for decoration, and even in cooking. But what about choices from previous years? Well, last year was another of my favorites.

Sweet Melissa. Melissa officinalis that is. That's the official name for Lemon Balm. This happens to be one of my very favorite herbs. It's easy to grow, and has so many uses.


Lemon Balm is a member of the mint family. As such, it can be a prolific grower in your garden, spreading its pretty leaves and lemony scent to places you may not want it to be. To help keep it from traveling, plant it in a festive and sturdy container. Another advantage to this is that you can bring the container in when the weather starts to turn chilly. You can then enjoy the calming scent all year round.

Use this versatile herb in the kitchen to add a light citrus note to salads, teas, or chicken and fish dishes. Add Lemon Balm last when cooking, as it's flavor dissipates tremendously when heated. It's a perfect compliment to tea, either on it's own or as that little lemon burst in regular tea.

The aroma of lemon balm provides a calming effect, while revitalizing the inner spirit. For skin care, it acts as an insect repellent. Bit already - chew on a leaf a bit to mash it up and rub it on the bite area and sweet melissa will help calm that buggy nibble. It is also a wonderful hair rinse, freshening your hair without stripping out the oils. We use lemon balm in our Mela Tae - Lemon Bright Hair Rinse. Combined with nettles and chamomile and other herbs, this tea makes a refreshing and brightening rinse for tired hair.

The article in the Herb Companion can give you lots of information about the 2007 Herb of the Year.

If you are lucky enough to already have Lemon Balm growing in your garden - just brush your hands through the leaves and take in the lovely, lemony fragrance. Despite the nippy weather, you'll be reminded of a wonderful summer day.

Count Down to Herb Day - Preserve the Harvest

As we approach the end of the harvest season, that age old question comes to mind - now what do I do with all these herbs?

There are a number of methods to keep the taste of summer going all year long. Below are some quick suggestions to help you keep the flavor and fragrance of your herbs until you start harvesting next seasons crops.

The North Carolina State University website has some wonderful guidelines for harvesting your herbs at their peak.

Freezing: I use one of two methods for freezing herbs. One is to rinse them off, then roll them in paper towel to dry them off. Discard that paper towel and place a new one in a zip lock bag and freeze. Then when you need fresh herbs, break off a hunk and use! Another method is to coarsely chop the herbs. Place them into an ice cube tray and barely cover with water. Freeze and use when needed!

Drying: I have some wonderful friends. Last Christmas time they gave me a wonderful dehydrator. I use it for flowers, fruits, and herbs.

If you don't have a dehydrator, try drying them the old fashioned way. Take bunches of your favorite herb. Tie the ends together and hand in a cool, dry place with good air circulation. A closet or the attic are good places to do this. Drying in this manner works really well with lavender, chives, dill, sage and thyme.

If you are lucky enough to have a gas oven, you can also dry your herbs by laying them out on a layer of paper towels that have been placed on a cookie sheet. Let them sit on the lowest rack of the oven to dry.

Preserve in oils or vinegars: Infusing oils and vinegars with the fresh taste of summer herbs is easy and fun.

For more information about preserving herbs, check out this great article in the Herb Companion, and start saving all of your hard work!

Count Down to Herb Day - A Touch of Polish with Horsetail

Horsetail, also known as shavegrass, dates back to prehistoric times. It's a basic plant, whose delicate looking stems are sturdier than you'd imagine. Don't let it's simple appearance fool you - it is a true work horse that is packed with silica crystals.

Although it prefers damp, swampy areas, it's quite adaptable to a variety of soil and light conditions. I have small stand of these interesting reeds growing in my garden, and their stately presences is a real treat. But they can get to be invasive, so I have to watch these wondering wonders.

Shavegrass was once use the sander of choice for wood workers and pewter smiths. Just gather a bunch of the reeds and tie the ends together and you have a fine sander that gives wood and metals an beautiful patina. I've seen walking sticks that have been polished with horsetail that were so smooth and silken to the touch, it was hard to believe a simple herb did this. Whenever I chip a nail while I'm gardening

(which is more often than I'd like to admit), I grab a piece of horsetail and use it as a nail file.

The silica properties in Horsetail also make it a wonderful addition to hair rinses. It's a key ingredient on our Mela Tae Bright and Moon Hair Rinses.

I've never tried using Shavegrass in a tea, although it is said that it is said that it is a good diuretic and antispasmodic.

To find out more about this herb that adds a dramatic touch to your garden, check out Well Sweep Herb Farm, or A Modern Herbal.

Count Down to Herb Day - Herbal Sugars for Sweet Success

Saturday, October 11 is Herb Day! The herbs around us are intricately woven parts of everyday life, whether you realize it or not. From cooking to medicine, beauty care to cleaning, herbs serve purposes besides beauty in your garden.

The first Herb Day was celebrated only a few years ago, in October of 2006. It was the inspiration of 5 herbal organizations: American Botanical Council, United Plant Savers, the American Herbal Products Association, the American Herbal Pharmacopoeia, and the American Herbalists Guild. It's a day to learn and celebrate herbs of all kinds.

As an herb enthusiast and student, I thought I'd share an herbal idea everyday to get you thinking about all the great uses for herbs of all kinds.

Today: herbal sugars.

Making flavored herbal sugars is easy and fun. A great family project, too, because children can help create these multi-use treats.

You'll need:

• 1 large, well cleaned dry glass jar with a lid. Quart mason jars work well or cleaned out spaghetti jars (Well cleaned out!)
• 1/2 to 1 cup (loosely packed) of your herb of choice - see some suggestions below.
• Sugar to fill your jar.

1. Rinse your herbs and make sure the are thoroughly dried off.
2. Lightly crush the herbs to help release some of the oils.
3. Put about 1/2 inch worth of sugar in the jar.
4. Place a layer of herb on top of the sugar.
5. Place a layer of sugar, followed by a layer of herbs.
6. Continue layering until you reach within 1/2 of the top of the jar.
7. Seal the jar tightly.
8. Let this sit for at least two weeks, but the longer you let it sit, the stronger the flavor.

Yes - it's that easy. Some wonderful herbs to use in your sugar: lemon verbena or lemon balm (my favorites), rose petal, lavender, rose geranium leaves - or any of the edible geraniums, mint, sage, marjoram, calendula petals - what ever grows in your garden! You can also do this with spices like vanilla beans, allspice, nutmeg, or coriander. Or try adding the dried rinds of oranges, lemons or limes.

Now what to do with this abundance of sweet flavors? Use them in hot or cold teas or punch. Sprinkly them on French Toast. Use when making a glaze for meat or chicken. They are terrific when baking, adding a wonderful depth and mystery to your usual cake or cookies. Whatever you would use sugar for - make it more flavorful with an herbal sugar.

If you have ideas for using your herbal sugars - feel free to share!