Before the Season of "Everything Pumpkin" - Take time to Savor the Apple

I do adore pumpkins. Soon enough it will be the Season of Everything Pumpkin. But for me, September is the season of the apple.


Apples are the glorious gifts of late summer and early fall. There are so many varieties to choose from, and in New Jersey we have a plethora of pick your own farms. Some apples, like Cortlands, are on the sweeter side. Empires are great for eating raw and have a bit of tartness. Fuji's are wonderfully sweet and last a very long time. Granny Smiths are lovely if you prefer the tartness of apples. Jonathans are great for making applesauce, but not for baking because the mush. Yorks are great for baking. I could go on and on, since there are over 100 types of apples grown for commercial use. Actually, there are over 7,000 types of apples grown world wide, but that would take us rather far afield.

There is so much that apples give us. Not just for eating and cooling. On these first cool nights as summer fades to autumn, there is nothing like some warmed apple cider with a cinnamon stick in it. Around here, Delicious Orchards has the best cider. A great place for pick your own apples is Terhune Orchards. They also make some yummy apple wine. And of course there are the amazing benefits of apple cider vinegar.  We use it in many of our products because it is so good for you on the inside and on the out. Ooh - and I've recently discovered the fun of hard cider, but that again is another story.

Apples are packed with nutrition and fiber. They contain lots of vitamins like A, B, and C. They have antioxidant components, quercetin, collagen, and elastic which make then wonderful for your skin, boost your energy, and aid in digestion.

Applying apples to your outsides might seem strange - but your skin will certainly appreciate it. Here are a few quick tops to try:

• Take a nice fresh apple and run it through the blender with just a little water or green tea. Take that fabulous smelling mush and rub it in to your skin after a hot day. Rinse with cool water and you'll be washing away the heat and damage you've imposed on your face.
• Kick the apple treatment up a little by blending apple mush with honey and make yourself a skin loving face mask. It will brighten and soften your skin.
• Use a little apple mush or gently run a slice of apple under your eyes to help alleviate those dark circles. 
• After shampooing, pour some apple juice through your hair and then rinse. It will help with dandruff and add some nice shine.
• The pectin and tannin in apples helps soothe bug bites. Rub a piece of apple on a bite or apply a little mush.

Of course the best thing you can do with an apple, especially fresh and in season, is eat one a day. It may help keep the doctor away, and it will definitely taste great and make you happy.

The Secret of the Salve for Gardener's

When we started our business, we came up with many wonderful creations. One of our earliest and most popular is our salve for gardeners. Steeped with the treasured little calendula plant in every step, it is the perfect balm for chapped and cracked, hardworking hands.

But this salve for gardeners has a little secret. It is based an the wisdom of herbs and healing shared by Airmid, a goddess of the Tuatha Dé Danann. Her family were healers and surgeons to the gods. Airmid's gift was regeneration. She knew the secret of all of the herbs, one for each day of the year and the different parts of the body. Her recipes and blends have been passed and shared through the ages, her lessons on herbs whispered from the people and plants to all that could hear. We listened, and we heard.

We infuse Calendula, a champion with healing properties and infused it in to oil that is the base of this soothing salve. To that we add comfrey, rosemary, sage, basil, hemp seed and other oils, aloe, and a luscious blend of other herbs and oils. These combine to aid with the healing of nicks, scratches and cuts, all while softening and soothing your hardworking hands. Airmid had a fondness for gardeners, since they tend to her favorite plants - the herbs. 
 
We love to garden and get our bare hands good and dirty. That's why we've created this gardeners salve with the Airmid in mind – Airmids Salve for Gardeners.

You'll also find that it is a wonderful rescue for cuticles and knuckles that are becoming dry and cracked from the cold weather. It's always with me to give a quick treatment after a frosty encounter. 

The secret is out - but the softness and soothing continue!

In the Season of Everything Pumpkin ... It's all about the Spice

Although Halloween has past, the Season of Everything Pumpkin continues. After all, a staple of the Thanksgiving meal is the luscious rich finish with Pumpkin Pie. 

  Everywhere you turn you find Pumpkin Spice everything: Pumpkin Chai, Pumpkin Spice Latte, Pumpkin spice muffins and breads and cookies, puddings, marshmallows, ice cream, yogurt, gum.... you name it and there's a pumpkin spice version of it. It makes you wonder though - is this frenzy really about the pumpkin? Or is it about the spice?

I love pumpkin, don't get me wrong. I have pumpkins all over my yard. Some turn into jack o'lanterns for Halloween. Others get roasted and then frozen. A few get chopped and added to stews or sauteed like other vegetables. Several of them get sliced and dried and ground to be used in some of our products as well as tossed into sauces and such.  Pumpkin is full of vitamins and nutrients, but on it's own it is not a strong flavored fruit. It needs a little something. These autumn gourds handle savory flavoring very well, like rosemary, garlic, and sage. But the biggest draw is for that sweet spicy zing.

 I really believe that most people aren't enamored of pumpkin so much as the spice blend typically associated with it. Most blends are a balance of cinnamon, clove, nutmeg, and ginger. Maybe a dash of allspice or cardamom. Below is a basic recipe for Pumpkin Spice.

PUMPKIN SPICE BLEND
1/3 cup ground cinnamon
2 teaspoons ground allspice
1 1/2 teaspoons ground clove
1 tablespoon ground ginger
1 tablespoon ground nutmeg (or a mix of nutmeg and mace)

Mix everything together and store in an airtight container. Use the blend whenever pumpkin pie spice is called for. Or even apple pie spice.  Mix a teaspoon or two with some sugar or maple syrup and sprinkle over pancakes and waffles. Yum!

This blend is so warming on a chill autumn or winter night. These spices are part of so many things we associate with the warmth and coziness associated with the season. They help with digestion, ease pain, and improve circulation. All of those are important for the more insular, colder time of the year. Even the fragrance is a spirit lifter.

What do you think? Is the Season of Everything Pumpkin about the pumpkin? Or is it about the spice?

It's That Cinnamonny Time of Year

Autumn is a time of shorter days and a sharp chill in the air. The leaves turn color with a flash, then fall to create great mounds of crunchy, kickable fluff. It's not my favorite season, but it does have it's magic.


This time of year I crave cinnamon. I always like it, but now I crave it. Marsala Chai tea, snickerdoodles, pumpkin pie, baked cinnamon apples and all other kinds of warming goodies. Not just food either. Nothing smells as wonderful as some cinnamon and orange rinds gently simmering on the stove. I have a cinnamon broom hanging on my door to great me with the warm and invigorating fragrance. It's used to Tingle my lips, sooth my sore muscles, and scintillate my skin in Pumpkin Chai Latte sugar scrub.  

Here are a few facts about cinnamon you may not know.

1. Cinnamon is made from the inner bark of the tree, which is a tropical evergreen laurel.
2. Cassia is strong, spicy and sweet. Ceylon or true cinnamon is more complex and citrusy.
3. It is an ancient spice, used in embalming, a costly process that filled the body cavities with spiced preservatives. 
4. Chinese myths tell that cinnamon grows in paradise and all that eat it will gain immortality.
5. To maintain their hold on the cinnamon monopoly, ancient Arabians created a myth of giant birds that used cinnamon sticks as nesting pieces.  Donkey meat would be used as bait for the birds. When the birds brought the meat to their nests,  it would collapse from the weight and those below would collect the twigs.
6. It has shown promise in the treatment of diabetes, arthritis, high cholesterol, memory function, and even leukemia and lymphoma.
7. Because cinnamon contains eugenol, you can dust some of it on cuts and scrapes to help relieve pain.
8. The fragrance of cinnamon is said to alleviate exhaustion.
9.  In the book of Exodus, God instructs Moses to make a holy anointing oil out of cinnamon, cassia, olive oil, myrrh, and hemp. (Exodus 30: 22-33).
10. A 2004 study found that the smell of cinnamon helped boost brain function.
11. The smell of hot cinnamon buns produces an aphrodisiatic effect. 

I still crave the sunlight of longer days, but until those days return, I'll cinnamon it up.

We're back - at the Cape May Wine Festival!

This is in our top 10 festivals each year and we're thrilled to be back. Plan a special weekend and join us at:

The Cape May Wine Festival
Saturday & Sunday, October 8 & 9, 2011
Noon to 5 pm
Cape May - Lewes Festival Terminal in Cape May
Tickets are $25 per person if you are sampling wine. Free if you are not.
Under 21 is free. Advance ticket purchase discounts available.

The view is amazing. There are over 20 vineyards providing samples and award winning wines for sale. Food for every craving. Fantastic music playing all day. And vendors - like us! - with a wide variety of gift buying options.

It should be a beautiful weekend. What a great way to welcome in fall. And if you mention this post when you shop at our booth we'll give you a gift!

Skin Care Switch Up

Autumn has arrived in its full, beautiful and chilly glory. The trees are in various states of their color show. Some have even lost their leaves already. The crisp air has us turning up the heat inside and bundling up to get cozy.

But let's face it, as beautiful as it is, and however glad we may be to stop sweating after a very hot New Jersey summer, all these temperature changes are wreaking havoc on our skin. So, just as we change out our shorts, flip flops and tee's for long pants, boots and sweaters, it's time to change up our skin care routine a little.

There are certain staples to your skin care routine just as there are to your year round wardrobe. That perfect fitting pair of jeans works no matter what the season. To keep your skin in the best condition possible - staying well hydrated is important year round. Good hydration helps to remove toxins from your body and keep things nice and properly moist from the inside out.

Even if we're diligent with applying sunscreen, our skin can get damaged during the summer. As the days grow shorter, it's more important to exfoliate and remove those dead skin cells. This removes the yuck (OK, that's not a technical term but it does describe it well) and allows new skin cells to show and glow. Our Honey Pumpkin Face Mask is a gentle exfoliant and toner for your face. Sugar Scrubs works beautifully on the rest of your body while leaving a light moisturizing oil to provide protection from harsher temperatures.

Hands take a real beating in cold weather. Keeping them protected with a good wax based moisturizer. Our Lotion Bars are excellent for providing that protection while soothing dryness and itchiness that can occur in the fall.

Another part of our skin that seems to suffer through the cold months is our lips. Keep them moisturized and protected to prevent cracking and dryness. Our Sweetest Kisses lip balm provides that barrier to the elements and adds the softening sweetness of honey. Should you catch a cold or just have a bout of really dried, cracked lips, Tingles will really help. They'll protect and provide essential oils known for their healing benefits. And it will make your lips tingle.

In the fall and winter, I also change my face moisturizer. Before I go to bed, I use a little Jazzy Lavender Body Butter on my face, especially on those laugh line around the eyes and the nasolabial folds (there's a technical term - those are the lines that go from your nostrils to the corners of your mouth). It gives a little extra softening and extra protection from the dry air.

I always like the seasonal switch up, for my skin care and my clothes. A rediscovered favorite sweater and that pair of jeans and a great skin care routine. That's a great Autumn.

The Pumpkin Aftermath

My archenemies, the evil squirrels, can now munch happily on the carved pumpkin carcasses lying around my front yard. I only managed to carve 8 of them, but I was pleased with the results. The squirrels can pick for another day, and then the pumpkin parts left over will be taken to a back neglected garden and dumped. They'll rise from the dead, I'm sure. Either by nourishing the soil for next season when I try to revive the garden - or a surprise pumpkin or two may appear from the wreckage.

I did have several pumpkin in a few varieties that were uncarved and will find life in a number of ways.

The cheese pumpkins, the beige ones that look like - well, a wheel of cheese, will be roasted and used in pies and cakes and pumpkin butter. They have a lovely, sweet pumpkin flavor and process to a smooth and creamy consistency.

The little grey one in the picture is a Jarrahdale. It's supposed to be a very sweet, stringless pumpkin. Hmmmmm, I'm thinking Pumpkin cheesecake for this little baby.

The white pumpkins seemed to be everywhere this year. I'm not sure if these are Lumina's or Cotton Candy's, but they will be roasted up for some edible goodness. I might trying cutting these into chunks and tossing them into stews or roasted along with the potatoes.

My orange pumpkins will serve in a number of ways. Some will be made into our Honey Pumpkin Face Mask. Some will be dried and ground for some new skin care product experiments ( ;-) ). And some will be roasted and mashed and added to the food of my multitudes of cats and my dog, Rudy. Pumpkin is a great digestive regulator for cats and dogs. Plus they think it's yummy!

I'll also be saving some of the seeds from this collection to roast - and to plant for next year. In fact, looking at this list of things to do with all these pumpkins, I may have to look for a few more.

The Colonial style Pumpkin Pudding Experiment

Well, it happened. The pumpkin fever has come over me and the experimentation has begun. I warned you.

The other day I had picked up a little sugar pumpkin, about 3.5 to 4 pounds, nicely shaped. It has been sitting on the table, reminding me that Halloween is fast approaching.

Last night was the first night of the full moon and there was a definite chill in the air. As I walked by the little pumpkin, I remembered my Colonial Pumpkin pudding recipe. Perfect! I thought, scooping up the little fellow and dashing to the kitchen.

Husband, cats and dog were wise enough to clear the way.

It didn't go as smoothly as I had hoped, but check out the recipe and results below to see for yourself.

Colonial Whole Pumpkin Pudding

• One 4 to 6 pound sugar pumpkin
• 6 eggs
• 2 cups heavy cream
• 1/2 cup brown sugar
• 2 tsp molasses
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp ginger
• 2 tbs butter

This is the basic recipe. Usually, when I find a new recipe I stick to it the first time around. Then, if I like it enough, I'll play with it the next time to make it a little more me. I like playing with my food, but more about that another day.

Prep the pumpkin as if making a jack-o'lantern.

In a separate bowl or large measuring cup, mix all of the ingredients except the butter.

Pour into the pumpkin, careful not to over fill (that's something I learned by overfilling last night).

Top with the butter in a few pats and put the pumpkin top on.

Place in a large baking dish and place in the oven.

Bake at 350F for about 1 1/2 hours until the mixture has set.

Let stand and cool for about 10 - 15 minutes.

Serve from the pumpkin, scraping up the pumpkin meat to go along with the pudding. Should serve about 6 people.

The project wasn't a complete success. It took longer for the pudding to set then indicated. I took the top off for the last 1/2 hour and that seemed to do the trick. I did overfill which made for some spillage.

And it really wasn't very pretty....
But it was pretty yummy! Especially with some ice cream!


More experimentation to come.

Next up - carving!

Welcome to Pumpkin Time!!!!

I LOVE pumpkin!!! I just love how bright and cheerful they look. Seeing them begin to populate the grocery stores and farmers markets tells me that Halloween is coming soon with all it's mystery and spooky goodness.

I guess you could say I'm a Pumpkin head - although I prefer Pumpkinaholic. I love to carve pumpkins for decoration, cook them for everything from appetizers to dips to dinner to dessert, make

Honey Pumpkin Face Mask, and just have them around to look pretty and bright.

I also enjoy experimenting with these favorite Autumn squashes. Last year I tried make pumpkin jelly, but it didn't really work. It never really jelled and had a rather slimy and gloppy consistency. It did make a great Halloween prop though!

This year, I'm going to expand my pumpkin experimentation by trying something Native Americans did with pumpkin skin. Native Americans would take the skins, cut them into strips and dry them and weave them into mats.

My other experiment will be the predecessor of pumpkin pie. During the Colonial times, they would scoop out the seeds of the pumpkin, then add milk and spices and place the whole pumpkin in the hot embers to cook. This makes a type of pudding, which is basically the filling of pumpkin pie. In fact, the Colonials used to use pumpkin mush as an ingredient in their pie shells. I don't know if I'll be that brave, but when Pumpkin fever strikes, you never know what can happen! I'll keep you posted!

Flu Fighting

It seems to be a hot topic of conversation - how to prevent the flu, how to fight it if you've got it, who has it. Colds and flu are an inevitable part of winter. But there are ways to help keep the little beasties at bay. These are very simple, common sense things that we can all do with little effort.

• Wash your hands - often. It's a mantra you've heard over and over again, but it's a valid point. Wash you hands to be rid of germs and bacteria you pick up through out the day. If you're worried about over drying your hands, just keep a moisturizer like one of our Lotion Bars near by to keep hands clean - and soft.
  

• If you work in an office, wipe it down at least once a day. At my office, I wipe down my phone, keyboard, stapler, tape dispenser, mouse, desktop, pen, arm rest and anything else that not only I but others may have touched. I use a disinfectant wipe, or a little hand sanitizer on a napkin. I do this at least once a day - sometimes twice if it's been one of those hectic crazy days.
  

• Wipe it down at home too. At home, I have white distilled vinegar infused with mint and citrus. I use this to wipe down doorknobs, phones, keyboards, pens, cabinet handles, latches, remotes and other things we're all grabbing without thinking. Just be careful with electronics. I spray the dust cloth, not the keyboard.

• Use a tissue. Some people are handkerchief people. It has a certain convenience to it and is perfectly suitable for a single sneeze or a little wipe. But if you're fighting flu or flu season - go for tissues. And pitch them out as soon as they are used. There's nothing quite as yucky as a used tissue lying around on tables.

• Eat Right. Simple, and sensible. Adding beta-carotene rich foods (those orange colored goodies like orange-colored vegetables, including carrots, squash, pumpkins and sweet potatoes) have lots of vitamin C and help build your immune system.

• Chestnuts Roasting on an open fire - or in stew or salad. Chestnuts, those holiday gems fabled in song and story, are low fat and high fiber. They are and excellent source of potassium, folate, vitamins B6 and C, and bolster the immune system to fight infections and stave off the flu.

• Get your sleep. Getting at least 7 hours of sleep every night (8 is better) helps maintain your immune system and keeps your body working at it's best. After just 3 nights of reduced sleep, studies show your immune system function can drop as much as 60%. So go to bed.

And that's just what I'm going to do. After all, I don't want to catch the flu - I prefer to just talk about it.

It's Wine Time! Come to the Cape May Wine Festival

Music, food, amazingly wonderful New Jersey wines and a spectacular view are just the beginnings of the Cape May Wine Festival. This is the last of the festivals sponsored by the Garden State Wine Growers Association - well, at least for the season.

Join us!

CAPE MAY WINE FESTIVAL OCT. 10 & 11 CAPE MAY LEWES FERRY TERMINAL, Cape May, NJ October 10 & 11 from noon to 5:00 p.m.

Tickets for the festival are $20 a person at the gate. Advance tickets for the festival can be purchased only at the association web site for $18 a person. A discount price of $16 per person is available for bus groups and group sales of 15 or more.

We always have a wonderful time at the wine festivals, and the cool autumn days are perfect for a picnic on the terminal grounds. Celebrate the bountiful harvest and growing wine industry of New Jersey! There will be craft vendors (like ourselves) as well as a wonderful selection of food and wines. Bring a chair and spend the day!

It's Grand Harvest Festival Time at Alba Vineyards

Autumn, the time of harvest and celebration. Cool, crisp days that may require a sweater of light jacket, but don't chase you in side. These are days to revel in natures beauty. How best to celebrate? Does sitting on the grounds of a vast vineyard, enjoying an amazing selection of award winning wines, listening to terrific music while enjoying a variety of yummy food offerings and browsing fine crafts and vendors sound good?

Then join us at the

GRAND HARVEST WINE FESTIVAL
October 3 & 4 from noon to 5:00 p.m.

at Alba Vineyard, Village of Finesville, Milford, NJ

This is one of the most fun filled wine events of the season. It takes place at the lovely Alba Vineyards in Hunterdon County. Entertaining the crowd with be the always lively and entertaining VooDUDEs. The event is sponsored by the Garden State Wine Growers Association, and over 20 vineyards from around the state are expected to participate. Admission is $20, which gets you a wrist band and wine tasting glass. If you aren't planning on drinking, admission is $10.

We're excited to be going to this wonderful all out party. And even if it rains, we'll be there having a great time. Hope you'll join us!

Crafts and Wine = a Fun Filled Weekend

The weather is cooler - but the fun is just heating up. It's going to be a busy weekend for Celtic Chairde Creations - and we hope you'll join us!

First up is The 27th Annual Giant Craft Fair in Ocean Grove. It's held on the Ocean Pathway in front of the Grand Auditorium, and the beach is right there. This fair features over 100 crafters and artisans with an amazing array of unique items. From jewelry to hand sculpted pottery, children's items to Celtic Chairde body products, you'll find something that will delight you. The Craft Fair is from 9 am to 4 pm and has free admission.

But that's not all...

Allaire State Park, one of our favorite venues, is home to the Jazz It Up Wine Festival on the 5th and 6th. Admission is $20. From noon to 5, you can sample the award winning wines from over 20 of New Jersey's own vineyards. Plus you can listen to some amazing Jazz from the Gambone Project and Jazz in Pastel. We'll be joining the festivities on Sunday, but what ever day you can attend - you should.

Summer isn't over yet, so join us celebrating the sea, some jazz, and a nice glass of wine.

And if you mention this post - this weekend only we'll give you 10% off your Celtic Chairde order of $10 or more. Let's keep that summer fun rolling until the last possible moment!

Marsh Mallow ... not Marshmallow

Tonight I was making Honey Pumpkin Face Mask. The last of my pumpkins had been roasted up and we were running low. I gathered up the materials I needed - honey, green tea, milk powder, some other herbs and my powdered marsh mallow root. It made me think of summer on this cold autumn evening for a few reasons.

First, I have a lovely stand of marsh mallow plants that spring up every year. It's one of those tall, stately plants that adds a lovely touch to the back of a garden, but you have to be careful not to let it run wild!

Second, it made me think of s'mores and the other marshmallow.

Marsh Mallows are beautiful, with many healthful and beneficial properties. It has wonderful

healing properties, which are even mention in Homers Illiad. It is emollient, demulcent, and soothing to sore throats and irritations. This soothing quality is the reason it is a part of our Honey Pumpkin Face Mask.

When the dried root is soaking, it creates a gel which helps coat inflamed areas and relieve the pain and reduce redness. And the gel was used to make the original Marshmallows.

I've often thought of making marshmallows the old fashioned way, and I may yet. In the meantime, I'll just rest here with my face mask on, dreaming of summer. And maybe I'll make some s'mores.

Pumpkin Wrap Up

Unfortunately, time and family business kept me from writing more about my favorite squash - the Great Pumpkin!

I did get to carve a few of my dozen pumpkins in time to tantalize our trick or treaters. And I also had the opportunity to start the roasting. This is the time of year that I store up on mashed pumpkin for future recipes of pies, butters, cookies, breads and face masks.

So many people opt for canned pumpkin, when its so easy to roast your own. Simply cut
the pumpkin into halves or quarters (depending on it's size). Scrape out all of the seed and strings (see the previous post for a yummy use for the seeds). Place the pieces, skin side up, into a large roasting pan. Put about 1/2 inch of water into the bottom. Cover with an aluminum foil tent and place into a 350 degree oven. Check in about 25 minutes.

Don't let the water totally boil out. If the shell is soft, the pumpkin is done. Remove from the oven and let it cool in the tent (it will finish steaming that way).

Once the pumpkin is cool, turn over and simply scrape out the soft, sweet pulp. You can freeze this or store in the refrigerator until you're ready to whip up some great and tasty treats. When you defrost the pumpkin, if it's too juicy, simply drain through a few layers of cheese cloth.

There will be a lot of pumpkin juice in the bottom of the pan or when you defrost your pumpkin. I like to mix pumpkin juice and sparkling cider or ginger beer.

So don't let you uncarved pumpkin simply turn into squirrel food or a pile of mush. Roast them up and be ready for Thanksgiving Pumpkin Pies, Pumpkin Muffins, or any number of sweet autumnal goodies.

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!

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!

The Nip of Crisp Air Marks the Change of the Season

The light has subtly changed. There's a briskness in the air. Blankets come our for snuggling under in the evening. The days are growing shorter - but candles come out to warm and lighten the night. It's autumn, and it's wonderful.

I love this time of year. The Autumn Equinox the other day marked the beginning of the dark season, but there's such a rush to the end of the calender year, that it's not so bad. After all, tis harvest season - one of the yummiest seasons of them all.

Right now my home is filled with the smell of warm apples getting ready to be made into Lughnasa Butter (apples, fall raspberries and currants - yum!) Very soon I'll be picking pumpkins to carve into dozens of scary and festive scenes for Halloween. Some will be saved for Pumpkin Butter, pumpkin pies and cakes and cookies, and of course our Honey Pumpkin Face Mask. Even the veggies know the time has come. They've suddenly put on that last burst of ripening to fill my table with tomatoes, zucchini and peppers.

The herbs are drawing the bees as I finally let them flower before harvesting them up for the long winter. The rush is on to finish up the gardening and gathering before frost and winter make us huddle up in our homes.

The moral of this story - get out there and enjoy! Season's pass quickly so watch for those leaves changing, celebrate the warm days, and enjoy the change that is Autumn!

Have a Little Honey, Honey, it's National Honey Month!

As you may have gathered from our previous post about honey - which you can find here
- we're a little sweet on honey. What's not to love!? Honey is a natural sweet treat that's nourishing for your outside as well as your inside.

In celebration of National Honey Month, here are two honey based recipes to get you venturing into the wonderful world of honey.

For your outside:

Honey Hair Shine
Honey's softening power will keep your hair soft and shiny.

5 cups of warm water
2 teaspoons of light honey
Optional: a squeeze of lemon juice, strawberry, or a few teaspoons of chamomile tea

Stir the honey into the warm water. Add option of your choice. After shampooing, pour the mixture through your hair. Don't rinse, just dry and style as usual. Not only will your hair be soft and shiny, it will smell wonderful, too!

For your inside:

JP's Glazed Carrots
This is a family favorite - particularly my son's. He started making them with his grandmother when he was about 5 (he's now 25).

Carrots:
2 pounds baby carrots
water to cover

Glaze:
3 tablespoons butter
1/4 cup pineapple juice
4 tablespoons honey
1 tablespoon dark brown sugar
Optional: just a pinch of hot pepper flakes or a dash of hot sauce.

Directions

Carrots:
Cook to carrots in the water until just fork tender but still firm. Don't over cook them or they'll be mushy. Drain carrots and return to put.

Glaze:
Set heat to low and add the butter to the carrots, . Add honey, brown sugar, and pineapple juice. Stir until well combined. Turn up the heat to medium when sugar has dissolved. Let simmer in the glaze until the liquid cooks down and thickens (usually about 5 to 7 minutes).

Place into a bowl, toss the option of your choice, if you'd like. The glaze with thicken slightly as it cools. Yum!

For the best in local honey, check out Herbertsville Honey or E&M Gold. They have wonderful information, terrific products, and are great people.

Have a little honey every day and celebrate the sweetness of National Honey Month.

Fáilte Lughnasa - Celtic Festival of the Harvest

Welcome to August! Summer begins to wind down and the fruits of our gardening labors are ready for picking. In Ireland and the Celtic nations of old, this was a great festival time - the end of summer growing, the start of the harvest.

As with most Celtic festivals of old, there was a lot of celebrating going on. Lughnasa was a day to honor Lugh, a Tuatha De Dannan king who is often referred to as an ancient god of light. There is some wonderful information about the Irish and Scottish celebrations of Lughnasa - both ancient and modern - at the All Saints Parish website.

This is a wonderful time of year to enjoy the fruits of your labors and cherish the

warmth of summer. I'll spend Lughnasa baking some bread, making yummy tomatoe sandwiches, and visiting our local farmers markets.

With the harvest comes lots of work - putting up fruits and herbs into jams and jellies, drying herbs, making herb vinegars and tinctures, freezing fruits and veggies. After the dog days of July, August begins the flurry of activity that leads to the cool of Autumn.

So Happy Lughnasa everyone! Let the celebrations begin.