Seed Sharing!

Tuesday, August 30, 2011
I thank my God upon every remembrance of you. Philippians 1:3

I just adore flowers – especially the old-fashioned flowers that women have been growing for ages. Sometimes you can tie these old-fashioned beauties to a time, place or person. MEMORIES! Sweet peas always remind me of my grandma -- she had a huge hedge of them growing near her clothesline and hollyhocks remind me of a sweet, elderly neighbor lady from when I was a little girl and my family lived in the BIG farmhouse (the first farmhouse I loved), before moving to the burbs and into a tract home (okay, that was 1972 and I still am sad about that, lol) – her hollyhocks were giants in her yard and beautiful against her PINK farmhouse – those flowers and her house simply mesmerized me.

My sweet friend Sharon from A Merry Heart Journal put out the word that she had hollyhock seeds available to gift – she sent me the most precious package of them. I will be planting them this weekend in a little bed on the west side of my garage. I edged and tilled that bed this last spring but never did get it planted – now I know why – it was supposed to be for Miss Sharon’s hollyhocks!

The act of sharing seeds, cuttings and divisions of your flowers is a very special thing ---- women have this done forever – passing on their beautiful blooms and prize winning garden goodies. I will share seeds from these hollyhocks when they become available. Thank-you Sharon for such a precious gift! Everytime I see those blooms, I will think of and pray for you. Do you have something to share with a friend or a neighbor -- seeds from something sweet or something needing dividing?

photo credit: BH&G

Growing Hollyhocks ~ Fall Planting

1). Sow the hollyhock seeds directly into the flower bed. The area must receive at least six hours of direct sunlight each day. Plant the seeds 1/4 inch deep.

2). Water the seeds well and keep the soil moist until the hollyhock seeds germinate. Thin out unwanted plants or transplant to another garden area. Continue watering at least once a week.

3). Cut back the hollyhock stalks to ground level after the first frost hits. The roots will continue to grow and establish into a good root system for spring.

4). Mulch the new plants to protect them from the winter. Remove the mulch in the spring to allow the hollyhocks to sprout easily.

5). Maintain a biweekly watering schedule for the hollyhocks in the spring. Either deadhead the flowers as they die or allow the hollyhock to drop the seeds and self-seed the area for new plants the following growing season.


Farmer's Market Report & Roasted Eggplant Parmesan

Monday, August 29, 2011

What was available at Farmer's Market this week? Well, there was cantaloupes and watermelons, potatoes, red and green peppers, sweet corn, green beans, tomatoes, honey, baked goods (the last week for our bakery folks -- we'll miss you) AND EGGPLANT.


Have you tried eggplant lately? You should.

Called aubergine in France, eggplant is a member of the nightshade family of vegetables, including tomato and potato. Known for its characteristic taste as well as texture, eggplants are best enjoyed between August and October. This much-overlooked vegetable is loaded with all kinds of health benefits. Eggplant’s fiber content is high, which helps our digestive process and acts against coronary heart disease. Eggplants are loaded with a number of vitamins, proteins and minerals (including Potassium which helps balance salt intake for us and helps regulating blood pressure), they also contain important phytonutrients. All that said, you should run not walk to buy yourself an eggplant and try it today.

Choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and their color, whether it be purple, white or green, should be vivid. They should be free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed. The stem and cap, on either end of the eggplant, should be bright green in color. To test for the ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe, while if an indentation remains, it is not. Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed.



Many (maybe even most) eggplant recipes call for breading and frying. Those recipes are wonderful BUT do not fit in with my way of eating. Healthier ways of preparing eggplant are equally yummy and this one is not fussy to make and can be made ahead (isn't that a huge help on busy weeknights?). Serve this on the side of grilled meats OR combine with a salad and some crusty bread as a meatless meal.

Roasted Eggplant Parmesan
(Printable Version)

2 medium eggplants (about 2 pounds)
1 tablespoons coarse salt
2 tablespoons olive oil
1 cup ricotta cheese
¾ cup mozzarella (divided)
1 tablespoon chopped parsley
1 tablespoon chopped basil
1-½ cups marinara sauce (divided)- I make this from my fresh tomatoes and herbs
2 tablespoons parmesan cheese

Heat oven to 450°F. Trim stems and ends from eggplant and peel, leaving several 1-inch wide strips of peel intact. Cut the eggplant lengthwise into ½-inch thick slices and place in a colander. Sprinkle with salt and allow to sit for 15 minutes. Rinse the eggplant under cool water, drain thoroughly and pat dry. Toss the slices in the olive oil and place on 2 baking sheets. Bake 20 minutes until golden brown. Let cool. Reduce oven heat to 350°F. In a small bowl, combine ricotta cheese, ½ cup mozzarella cheese, parsley and basil. In an 8 x 8 baking dish, spread ½ cup of marinara sauce on the bottom of the pan. Place a layer of eggplant slices in the dish and spread ½ cup of the cheese mixture on top; repeat, layering 2 more times. Top with remaining (1 cup) marinara sauce and sprinkle the remaining (¼ cup) mozzarella cheese and parmesan cheese on top. Cover loosely with aluminum foil. Bake at 350°F for 30 minutes; remove aluminum foil and bake another 10-15 minutes or until cheese is melted and slightly golden brown. Cool slightly and serve.

Do ahead: Cover the unbaked Roasted Eggplant Parmesan with aluminum foil and refrigerate up to 24 hours. You may need to bake covered 10-15 minutes longer or until bubbly. Uncover and bake another 10 minutes or until slightly golden brown.

Posting to Yvonne's On The Menu Monday!

Old-Fashioned Bake Sale ~ Grandma's Apple Butter Cake & Welcome Home Brands & A GIVEAWAY!!!!

Thursday, August 25, 2011

A few weeks ago I was at the mall with #1 daughter. We strolled through Auntie Em's. I LOVE going in there but found an unexpected treat on that day -- Paper Bakeware from WELCOME HOME BRANDS. I purchased some of the little loaves and muffin tops and brought them home and used them almost right away. Oh, I just loved not only the convenience of the product BUT how lovely my baked goodies looked in these sweet papers. I found the company webpage and sent them an email asking for (read that UNASHAMEDLY BEGGING for) some more of their wonderful product for review AND giveaway to my lovely readers. They quickly sent me out a sampling of their wonderful products and something special for the giveaway. All I can say, is you gotta get yourself some for fall and holiday baking -- they are perfect for your baking that is intended for gift giving and of course they'd be PERFECT for bake sale goodies! Very convenient....no pans to prepare or clean up after......keeps the messies out of baking. Thank you WELCOME HOME BRANDS! Wonderful, wonderful products!! If there is not a retailer in your area that sells these great products, they are available at Amazon.

My Grandma Mae was a BAKER EXTRAORDINAIRE! Her specialty was cakes. I remember people always commenting on how she made the BEST cakes. One of her specialties was what she called Applesauce Cake -- it was always my Mom's favorite cake. I don't have Grandma's actual recipe since ALL of her recipes were in her head but I've made my own version that Mom says it is just about as good. Mom and I both know Grandma's secret ingredient -- APPLE BUTTER!!

Grandma Mae’s Apple Butter Cake
(Printable Version)

1 pkg yellow cake mix (without pudding in the mix)
1 pkg (4 serving size) vanilla instant pudding mix
3 eggs
1 cup sour cream
1 cup apple butter
1 stick butter, melted
¼ c water
2-3 tsp apple pie spice (see recipe below)
1 cup pecans, toasted (optional)

Preheat oven to 375°F. Spray 10-inch tube pan with nonstick cooking spray. Beat cake mix, pudding mix, eggs, sour cream, apple butter, water, melted butter, nuts and spice in large bowl with electric mixer at low speed 1 minute. Beat at medium speed 2 minutes or until well blended and fluffy. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 20 minutes. Run sharp knife along edge of pan to release cake from pan; invert cake onto serving plate. Cool completely.
I have baked this cake in layers (if you remember last year when I made my Mom & Dad’s 50th Anniversary Cake – it was THIS cake) and in loaves. It is very versatile – you will have to adjust the baking time accordingly. To serve, you can simply sprinkle with powdered sugar, dollop with fresh whipped cream, ice or glaze with a simple glaze or vanilla buttercreme BUT my favorite is icing it with cream cheese frosting Y-U-M!!!

Apple Pie Spice
(Printable Version)

1/4 cup ground cinnamon
1 tbsp ground allspice
2 tsp ground nutmeg
1/2 tsp ground cardamom (optional)

Pumpkin Pie Spice
(Printable Version)

1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg
1/2 tsp ground cardamom (optional)

Combine all ingredients for desired mix and blend well. Store in a small, airtight container. Feel free to experiment with amounts to get a blend that works for you.

So, now the important stuff, GIVEAWAY TIME!! This is a celebration giveaway. What are we celebrating? -- well, let's see -- August is the 2 Year Anniversary of Faithfulness Farm -- 300 Posts (okay, I am at 298 posts but close enough, lol) -- and MOST IMPORTANTLY, My LOVE of BAKING!!

Here are the details of the Old-Fashioned Bake Sale Giveaway -- it includes 2 packages of WELCOME HOME BRANDS products, a Faithfulness Farm Vintage-Inspired Apron and Set of Embellished Dish Towels, a little mason jar of both the Apple Pie & Pumpkin Pie spice mixes and The Bake Sale Cookbook (isn't that just perfect). You have 3 EASY opportunities to enter -- 1. Comment on this post (remember to leave a email address so I can contact you), 2. Follow Faithfulness Farm Blog (let me know in a separate comment that you follow) AND 3. Blog about Old-Fashioned Bake Sales and this giveaway (let me know that in separate comment too). We'll have a drawing of all the entries and announce the winner on LABOR DAY September 5th!


Editing to participate in my dear friend Yvonne's On The Menu Monday Party!!

Preserving Your Summer Herbs

Wednesday, August 24, 2011

Fresh is BEST -- especially when we're talking herbs. I enjoy my fresh herbs from the garden all summer long....but all good things come to an end. As my mind starts to turn to fall, I know that the goodness of my fresh herbs will be ending......but I'll have wonderful reminders of all that fresh goodness -- preserved herbs! There are several methods of preserving and depending on what herbs you are wanting to keep will determine how to preserve. Some things to remember, an herb's flavor is most pronounced just before the plant begins to flower. You can prolong the harvest by snipping off the flower buds whenever they appear. The essential oils are concentrated in the leaves in early morning, before the sun causes them to be released into the air. Early morning is, therefore, the best time to harvest. Snip individual leaves or cut an entire shoot just above a leaf node (this will encourage dormant buds to grow at the nodes for a bushier plant). Harvest the seeds of dill, fennel, and coriander when the flower heads have faded and started to dry. Clip the flower heads and place them in paper bags, then shake the heads to dislodge the seeds. Store seeds in an airtight container.

Drying: Many herbs can be air dried by tying several stems together with a rubber band and hanging them in a cool, dark, dry location. Bay, marjoram, oregano, parsley, rosemary, sage, and thyme are good candidates for drying. If the area is dusty, keep the herbs in paper bags during the drying process. Parsley and thyme retain more of their color if they are dried in a 150-degree oven or in a dehydrator. When leaves are brittle, pull them off the stems and store in airtight jars in a cool, dark place. Don't crumble the leaves until you use them because they will lose flavor. Dried herbs keep their flavor and color for about three months.

Freezing: Some herbs keep their flavor best when frozen. These include basil, chives, chervil, dill, lemon balm, mints, oregano, parsley, rosemary, sage, French tarragon, thyme, and lemon verbena. Wash them thoroughly and shake or pat off the excess water. Place individual leaves or chopped leaves in freezer bags. Flatten the bags to remove air. Dill, sage, rosemary, and thyme also freeze well on the stalks, which you can add frozen to cooking pots and remove before serving.

You can also puree herbs with a small amount of water and freeze the paste in small, zippered freezer bags. Then break off frozen pieces as you need them. Combine herbs that are good culinary companions, such as sage and thyme, mix with a little olive oil, and seal the paste in freezer bags. Or pour the mixture into ice cube trays. Once frozen, remove and store in freezer bags and thaw individual cubes as needed.

Every cook should have these top ten basic culinary herbs within his or her reach, fresh or preserved. If you don't grow herbs or not all of these anyway, check with your local Farmer's Market.

Basil – Use in pesto (which freezes beautifully), Italian sauces, soups and stews.

Dill – Not just for dill pickles, use in cottage cheese, cream cheese, goat cheese, omelets, seafood (especially salmon), potato salad and breads.

Chives – Great in everything from eggs to potatoes.

Cilantro – Essential ingredients for any salsa.

Mint – Fabulous with beverages like teas and lemonade, desserts with chocolate or with lamb.

Oregano – Great in Italian sauces , soups, and stews and a must have for greek salads.

Parsley – Blends flavors, adds color, and garnishes any dish beautifully - grow both curly and flat-leaf.

Sage – Primarily used in sausages and turkey stuffing -- must have for Thanksgiving!

Tarragon – Used in fish, omelets, and chicken cooked with mustard, and it’s a crucial component of Bearnaise sauce -- disclosure: NOT my favorite although I grow some because I like the scent I don't bother with stocking it in my pantry.

Thyme – French herb primarily used in beef burgundy, soups and stews also perfect for seasoning poultry and pork. I love the *flavored* thymes you can grow.

Editing to include in my dear friend Yvonne's On The Menu Monday Party!!

Don't It Make My Brown Eyes Blue

Saturday, August 20, 2011

This subject is a bit of a departure from my normal subject matters although it certainly falls into the catagory of FRUGAL or HOMEMADE which is always me. A few weeks ago I was reading Kim's Marmee's Pantry blog. Kim writes a lot about natural and homemade products. She is a wealth of knowledge on these subjects. Her post on eye make-up removal got my full attention -- expecially when I read *we should NOT use oily eye make-up removers b/c they leave a little bit of oil on your eyes w/every swipe. And, after a while, the only way to truly clean it off is w/eye surgery*. YIKES!! That hit home -- I've used baby oil to remove eye makeup FOREVAH. Well, that had to stop and stop that very day!! I set out to try the 3 listed homemade alternatives that Kim suggested. I didn't have the ingredients on hand for #1 or #2 so I skipped to #3 -- *Simply dip a cotton ball in a small saucer of milk (preferably raw) OR yogurt & LIGHTLY work around your closed eyes & eye lashes. ~GENTLY wipe off w/a tissue using your ring finger.* I found this method to be very refreshing and cooling and it did a great job of removing the makeup. Problem is we're not a huge milk family and I don't always have milk available.

On my next trip to the BIG BOX store, I had the ingredients for the other 2 suggestions on my list. After pricing the ingredients for both #1 and #2, I decided to skip straight to #2 and only attempt #1 if I was unhappy with the results of #2. Well, I will have to believe Kim that #1 is effective, I LOVE #2 and do not plan to look further or go back to any other method used over the years.



#2 Eye Make-Up Remover

1 part gentle, unscented baby shampoo
10 parts water
~Mix together in a clean bottle (a clean, used one is fine)
~Shake before using
~Using a cotton ball or cotton pad, LIGHTLY apply & LIGHTLY work around your closed eyes & eye lashes
~GENTLY wipe off w/a tissue

After this great success I plan to try Kim's formulas for Homemade Eye Serums & Gels . THANKS Kim -- from me and my BROWN eyes!!

Linking up to Susan's Metamorphosis Monday!

Old-Fashioned Bake Sale ~ A Little Help From My Friends

Thursday, August 18, 2011

Remember the old Beatles song ---

Oh, I get by with a little help from my friends,
Mmm, gonna try with a little help from my friends
Yes I get by with a little help from my friends,
with a little help from my friends...........

This week got away from me with no baking AT ALL. Here I go offering excuses....I think it a good excuse, but still an excuse, lol...my sweet friend at work was getting her daughter ready to go off to college so I covered for her and worked more hours than I planned to (and didn't take my usual Thursday off). I had plans to do a wonderful (baking) product review and kick-off my giveaway (which will include aformentioned (baking) product). SO, instead of rushing thru, I am working on that post for NEXT Friday and this week am going to share what my SWEET friends have baking in their kitchens. All of these gals are top-notch bakers and these recipe all would be perfect for bake sale fare or a sweet treat for your family and friends!

Thank you Kim, Lynn, Linda, Tina and Linda! Be sure to check in with me next friday for a great product review, a 2011 update of one of my Grandma's tried and true recipes AND a giveaway!!

Chocolate Chip Cheesecake from Kim @ A Well-Seasoned Life


Lemon Zucchini Bread from Lynn @ Happier Than A Pig in Mud


Oreo Cupcakes From Linda @ Lemon Drop


White Chocolate Cherry Sweet Bread from Tina @ Mommy's Kitchen

Apple Slab AND
Strawberry Lemonade Scones from Linda @ Prairie Flower Farm