Thursday, December 6, 2012

OK Winter I'm ready!! Sheepskin Boots from Turners Falls Salvation Army - $4, sheepskin Gloves  - Free from NELCWIT Clothes Closet, Sheepskin coat -  A friend's Husband bought it for her at Victoria's Secret and it did not fit so she gave it to me. Wool sweaters and corduroy trousers from Hazel's in Orange - $10 donation  for a shopping cart full of clothes. Over the knee smart wool socks - a gift from my boyfriend. Opened an Etsy Shop, Put a couple of designs on Zazzle with more to come. Posters and ads created for new online Business. One day of snow so far. It looked like powdered sugar on a gingerbread village. The business district is hung with strings of coloured light bulbs, a magic tunnel to walk through. I have been knitting a hat a day for several weeks and you can find them on Etsy. Here is a link to  My Etsy Shop  Have fun and please let me know what you think. My plan is yo post here once a week, so follow me down the path to Harvest And Home

Friday, July 6, 2012

OK I figured it out, where to start I mean.
It's summer so lets start with Ice Cream. Homemade.
Local fruit and sweeteners (Honey and Maple Syrup) 
Organic Raw Milk and Cream. Don't forget your spoon!
This weeks flavour Banana Creme. 

Melon Berry Ice Cream
Canary Melon, Fresh Strawberries, Organic Cream from Pasture fed Cows
Local Honey, Local Maple Syrup, Lemon Juice.

Thursday, July 5, 2012

Hi Folks!
It's been awhile since I've blogged here and so much has happened that I hardly know where to start.
I haven't really been able to sew very much since my car accident in October 2010. I still design and dream but my creative endeavours are leading me back into music and I am becoming more of a regular at a few of the local open mikes. I have been taking better care of myself and you can check out to see pictures of me now and hear some of my music. You can find me on Facebook just search for Karen Powers. On YouTube my channel is GraphicaSpiritus and I put my videos there.
I am working on getting my neck bck in shape because I really miss making things . To keep my art brain turned on I have been working with watercolors and I will share them with you soon.
OK that's all for now, I promise to be back soon.
Love and Blessings

Wednesday, August 24, 2011

Wool Hats for Sale

100% Wool
Hand Knit and Machine Fulled
Each hat is $40
Sizes are listed as inches, Just measure around your head at the forehead for correct measurement
If you order through the Swift River School Catalog 20% of sales goes to the School!
It's Easy! Just contact me with your desired hat, order through the catalog and as soon as I get confirmation from the school I will mark that hat sold, or just buy directly from me and I will give 20% of that sale to Swift River School.
To see the hats in person or to order contact me at
or call 978-544-7911 to set up a visit to the New Salem Studio.
Custom Color Design also available, come by the studio to pick out your colors from the yarn in the studio.
For Delivery by the Winter Holidays Custom Orders Must be placed before November 25th 2011

The Studio is located at -
170 Daniel Shays Hwy in New Salem Massachusetts

Black, Med Brown, Lt Grey
Med Brown, Lt Grey, Med Green
Deep Red, ,Squash,Med brown, Med Blue

From Left to Right
 24 "
Cobolt Blue, Squash, Fir Green, Pumpkin
Med. Grey, Fern Green. April Sky Blue, Deep Red
Lt Grey, Med. Green

Left to right
Med brown, Med green, Med green, Deep Red
Lt Grey, Med green
Black, Med green, Med Blue, Deep red

WH 111
Med Brown, Red, Black
Med Green, Squash, Med brown, Deep Red

Friday, October 1, 2010


Menu Suggestions
Breakfasts and Brunches

Omelettes, Crepes and Custards    


Scrambled Eggs (Fluffy and Light)

With bacon

With Ham and Sweet Pepper

With Roasted veggies (Peppers Onions tomato)

Add Goat Cheese

With Herbs and Garlic

Add Fontana Cheese

Bread Pudding - Corn, Raisin, Ginger

Breakfast and Brunch served with freshly made bread and Rolls

Quiche Lorraine

Quiche with Cheddar Cheese and Broccoli

Quiche with Roasted Vegetables

Add Goat Cheese

Add Smoked Salmon

Quiche with Garden Herbs

Add Sausage (Turkey, Beef, Pork or Veggie)

Add Fontana Cheese

Omelette Station $30/hour (2 hour minimum)

offers freshly prepared Fillings and Toppings

Folded over Seasonal Fruits and Fillings:

Apples and Cinnamon

Riccotta and Herbs

Chocolate Mousse

$12 – $30/ person

Eggs Benedict

With Canadienne Bacon

and Lemony Hollendaise

Eggs Florentine

With Chard, Spinach and Kale

and Lemony Hollendaise

Frittata with Sausage

Orchard Pancakes

Add Nuts

Add Dried Fruit


Add Nuts

Add Dried Fruit
Served with Fresh Fruit Bowl. Pancakes and Waffles Served with Butters, Honey and Maple Syrup

Teas and Lunches


An assortment of Organic Teas

served with a selection of

Sweets, Pastries, Handmade Candies and Homemade Raw Milk Ice Cream

Desserts are designed around the season:

For Winter 2010 we offer

Omni Gingerbread and French Vanilla Ice cream made with Raw milk, Vegan Chocolate Bon Bons, Vegan and Gluten Free Gingerbread, Vegan Gluten Free Sugar Cookies, Omni Sugar Cookies.

Also available Maple Walnut Baklava and Honey Walnut Baklava by the tray. Shaped and Decorated cookies for each season.



Herb infused Chicken

Add Blue Cheese

Curried Tofu Salad

Hummus with Olives, Sprouts

Add Feta Cheese

Black Bean with Rice and Corn

Add Jack Cheese


Strawberry jam with White Chocolate Drizzle

Bananas and Salted Peanuts in caramel sauce with Dark Chocolate Drizzle

Salmon and Cucumbers

Roasted Squash and raisins

Mushrooms and Carmelized Onions

Most Menu Items are available in Vegetarian, Vegan, and Gluten Free and Raw versions


Ginger Butternut Squash

Cream of Cauliflower

Cream of Tomato Basil

Vegetable Minestrone

Spring Pea

West African Peanut

Tomato Rice


Garlic AKA 'The Cure'

Spanish Black Bean

Split Pea

Potato Leek

Corn Tortilla


Mushroom Barley

Beef Barley

Sweet and Sour Cabbage Soup

Apple Soup

Onion Soup

Corn Chowder


Kale and White Bean

Chunky potato Cheese


Classic French Onion

Mulligatawny Soup

Salads -

Tossed field greens with Italian vinaigrette

Iceberg wedge with bleu cheese vinaigrette

Potato salad with vinaigrette

Cucumber Salad

Vegan Ceasar

Grilled Pear and Walnuts

Crispy Kale

Vegan Potato Salad

Omni Potato Salad

Vegan Cole Slaw

Omni Cole Slaw



Salsas - according to the dish and season

Chutneys – According to the dish and Season

Quinoa with Nuts and Dried Fruit

Snacks & Sides -


Pico de Gallo

Cucumber H’ordouvres


Pub Cheese

Bread and Butter Pickles

Harvest pickle

Vegan Cole Slaw


Potato Salad



Sweet and Sour Lentils

Baked Beans

Black Bean Dip / Spread

Vegan Samosas

Corn Fritters

Stuffed Tomatoes

Irish Soda Bread

Irish Brown Bread


Garlic Bread

Babka - Garlic Snails

Vegan Crumpets

Omni Crumpets

English Muffins

Vegan Cinnamon Swirl Bread

Supper, Dinner and Beyond
Supper is the end of the day meal with Family and Friends, a casual event gathered around the sharing of the days stories and the breaking of bread together. Whether it is potluck or your Fathers recipe for Mac and Cheese these foods are designed to bring comfort. Dinner is a more formal affair, with Roasts, Lasagnas, and Special Desserts. Many of these recipes are adapted from ones that I have found in Community Cookbooks.

$8 – 10/person

Mac And Cheese

Spaghetti and Meat or Meatless Balls

Meatloaf (or meatless Loaf) with Mashed Potatoes Gravy and Green Beans

Beans, Franks and Brown Bread

Chili with Cheese and Corn Bread

Pizza - Assorted Toppings

Sloppy Joes on Home Made Rolls

Pot Roast

Shepards’ Pie


All above Served with Green salad
Most Menu Items are available in Vegetarian, Vegan, and Gluten Free and raw versions


$15- $30/person
Roast Pork with Pommes Anna and Caramelized Onion and Cabbge Sauer Kraut

General Taos Tofu with Rice and Spicy Green Beans

Chicken Mirabella with Ratatouille

Choose Tofu or Chicken for the following entrees


Served with Green Salad



Apple Pie

Vegan Chocolate Gateau

Fruit Tart


Sugar Cookies

Baklava -

Maple Walnut

Honey Walnut

Chocolate Pecan

Struedel -

Seasonal Fruit Fillings icluding




Lemon Curd

Ricotta with Lemon and Honey


Tea Cakes




Applesauce Spice Cake

Babka -




Raw Strawberry Banana Cream Pie

Brownie Pie


English Scones

Spritz Cookies

Assorted, Decorated Cookies

Pecan Pie

Pumpkin Pie

Phyllo Strudel

English Trifle


Country Store Cookies

Choc Chip

Coconut Rum



Molasses Spice

Oatmeal Raisin




Vegan Sponge Cake





Cake Fillings

Boston Cream

Lemon Cream

Fruit Creams



Vegan Muffins

Vegan Coffee Cake

Vegan Brownies


Banana Coffee Cake with Struesel Topping

Vegan PBJ Cookies


Tart Tatin

Vegan Fudge


Vegan Chocolate Gateau

Butter Cookies









Sparkling Waters

Mineral Waters

Cocktails and Cocktail Punches
Most Menu Items are available in Vegetarian, Vegan, and Gluten Free and raw versions

The Workday Meeting Menu

Muffuns, Deviled eggs benedict, fresh Fruit, Teas and Coffee


Small Sandwiches, Cookies, Fresh Fruit, Juices and water


Assorted Cheeses, Fruit, Crackers, Pates, Wine and Beer, Waters,

and Cocktail Punches
Or consider these other event themes

Café Cuisine

Coffee Tea Pastries


Sandwiches Soup and Salads

Family Dinners

Full course menus based on our family recipes or yours

Romantic Dinners for Two
Beer and Wine Tastings

Host a craft beer or wine tasting
Specialty Food Products

Harvest And Home offers a collelction of Food products
Special Occasions

Birthdays, Weddings Anniversaries, Mitzvahs , Engagements,
Openings and Shows
Festival Foods

Most Menu Items are available in Vegetarian, Vegan, and Gluten Free and raw versions

Thursday, May 20, 2010

What to do with Rhubarb

Rhubarb is delicious eaten straight from the garden. I love the young red tender stalks to chew on. It's very citrus-y and can take the place of lemon or lime in many of your summer recipes. Try a Rhubarb chutney with pork, chicken, fish or tofu. Try a Rhubarb relish on your next turkey burger.

An easy way to use rhubarb is to make rhubarb syrup and then add that syrup to drinks and sauces!
Rhubarb Dessert Sauce and Syrup

In a sauce pan combine 3 cups of sliced fresh rhubarb stalks and 1 cup of water
 Boil Rhubarb until very tender. If you want to drain off the liquid and strain the larger pieces of Rhubarb out of the juice. or you can leave the Rhubarb mush intact. Add 1/4  cup sugar or sweeten to taste with the sweetener of your choice (try stevia or honey). Cool and keep in a covered container in the fridge. Will keep for about 1 week. Increase recipe as you need. You can spoon this over ice cream, waffles, oatmeal, a slice of bread etc....and you can use the syrup in sauces, in drinks and as a topping for strawberries.

TIP: Use small tender red stalks as swizzle sticks in Lemonade or add Rhubarb Syrup to Sparkling water for a refreshing sip!

Simple Strawberry trifle
Makes one
Alternate layers of fresh sliced strawberries over 1 inch slab of pound cake with whipped cream and rhubarb syrup. Top with a dollop of Cream and a drizzle of Rhubarb Syrup with a sprinkle of sugar.

Rhubarb Martini
Makes two 6 oz
1 ounce fresh squeezed lime juice
1/4 cup rhubarb juice

6 ounces Vodka or Gin

You can find lots of Rhubarb recipes on the web. I will be adding more recipes as the seasons progress
You can find Harvest And Home Rhubarb at the  New Salem General Store