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
Thursday, December 6, 2012
Friday, July 6, 2012
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 http://karenmpowers.blogspot.com/ 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
Karen
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 http://karenmpowers.blogspot.com/ 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
Karen
Wednesday, August 24, 2011
Wool Hats for Sale
WOOL HATS
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 harvestandhome@gmail.com
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
978-544-7911
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 harvestandhome@gmail.com
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
978-544-7911
WH107
24"
Black, Med Brown, Lt Grey
WH108
24"
Med Brown, Lt Grey, Med Green
WH109
24"
Deep Red, ,Squash,Med brown, Med Blue
From Left to Right
WH101
24 "
Cobolt Blue, Squash, Fir Green, Pumpkin
WH102
23"
Med. Grey, Fern Green. April Sky Blue, Deep Red
WH103
21"
Lt Grey, Med. Green
Left to right
WH104
23"
Med brown, Med green, Med green, Deep Red
WH105
25"
Lt Grey, Med green
WH106
22"
Black, Med green, Med Blue, Deep red
WH 111
24"
Med Brown, Red, Black
WH112
23"
Med Green, Squash, Med brown, Deep Red
Friday, October 1, 2010
Menu
Menu Suggestions
Breakfasts and Brunches
Breakfast
$8-$14/Person
Omelettes, Crepes and Custards
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
Crepes
Folded over Seasonal Fruits and Fillings:
Apples and Cinnamon
Riccotta and Herbs
Chocolate Mousse
Brunch
$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
Waffles
Add Nuts
Add Dried Fruit
Served with Fresh Fruit Bowl. Pancakes and Waffles Served with Butters, Honey and Maple Syrup
Teas and Lunches
Tea
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.
Lunches
Wraps
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
Crepes
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
Soups
Ginger Butternut Squash
Cream of Cauliflower
Cream of Tomato Basil
Vegetable Minestrone
Spring Pea
West African Peanut
Tomato Rice
Minestrone
Garlic AKA 'The Cure'
Spanish Black Bean
Split Pea
Potato Leek
Corn Tortilla
Borscht
Mushroom Barley
Beef Barley
Sweet and Sour Cabbage Soup
Apple Soup
Onion Soup
Corn Chowder
Potato
Kale and White Bean
Chunky potato Cheese
Avgolemeno
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
CousCous
Tabouli
Salsas - according to the dish and season
Chutneys – According to the dish and Season
Quinoa with Nuts and Dried Fruit
Snacks & Sides -
Hummus
Pico de Gallo
Cucumber H’ordouvres
Pepitas
Pub Cheese
Bread and Butter Pickles
Harvest pickle
Vegan Cole Slaw
Hummus
Potato Salad
Tabouli
Couscous
Sweet and Sour Lentils
Baked Beans
Black Bean Dip / Spread
Vegan Samosas
Corn Fritters
Stuffed Tomatoes
Breads
Irish Soda Bread
Irish Brown Bread
Naan
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.
Supper
$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
Lasagna
All above Served with Green salad
Most Menu Items are available in Vegetarian, Vegan, and Gluten Free and raw versions
Dinner
$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
Marsala
Piccata
Served with Green Salad
Desserts-
$3/person
Gingerbread
Apple Pie
Vegan Chocolate Gateau
Fruit Tart
Cheesecake
Sugar Cookies
Baklava -
Maple Walnut
Honey Walnut
Chocolate Pecan
Struedel -
Seasonal Fruit Fillings icluding
Apple
Pumpkin
Mincemeat
Lemon Curd
Ricotta with Lemon and Honey
Galaktoboureko
Tea Cakes
Almond
Chocolate
Lemon
Applesauce Spice Cake
Babka -
Chocolate
Merangue
Cinnemon
Raw Strawberry Banana Cream Pie
Brownie Pie
Shortbread
English Scones
Spritz Cookies
Assorted, Decorated Cookies
Pecan Pie
Pumpkin Pie
Phyllo Strudel
English Trifle
Baklava
Country Store Cookies
Choc Chip
Coconut Rum
Almond
Lemon
Molasses Spice
Oatmeal Raisin
Rugalach
Pomagranate
Chocolate
Vegan Sponge Cake
Chocolate
Vanilla
Almond
Lemon
Cake Fillings
Boston Cream
Lemon Cream
Fruit Creams
Blueberry
Raspberry
Vegan Muffins
Vegan Coffee Cake
Vegan Brownies
Muffadoo
Banana Coffee Cake with Struesel Topping
Vegan PBJ Cookies
Lebkuchen
Tart Tatin
Vegan Fudge
Stroopwafel
Vegan Chocolate Gateau
Butter Cookies
BEVERAGES -
Coffee
Teas
Waters
Mead
Wine
Beer
Juices
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
Morning
Muffuns, Deviled eggs benedict, fresh Fruit, Teas and Coffee
Afternoon
Small Sandwiches, Cookies, Fresh Fruit, Juices and water
Evening
Assorted Cheeses, Fruit, Crackers, Pates, Wine and Beer, Waters,
and Cocktail Punches
Or consider these other event themes
Café Cuisine
Coffee Tea Pastries
Bistro
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
Breakfasts and Brunches
Breakfast
$8-$14/Person
Omelettes, Crepes and Custards
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
Crepes
Folded over Seasonal Fruits and Fillings:
Apples and Cinnamon
Riccotta and Herbs
Chocolate Mousse
Brunch
$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
Waffles
Add Nuts
Add Dried Fruit
Served with Fresh Fruit Bowl. Pancakes and Waffles Served with Butters, Honey and Maple Syrup
Teas and Lunches
Tea
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.
Lunches
Wraps
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
Crepes
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
Soups
Ginger Butternut Squash
Cream of Cauliflower
Cream of Tomato Basil
Vegetable Minestrone
Spring Pea
West African Peanut
Tomato Rice
Minestrone
Garlic AKA 'The Cure'
Spanish Black Bean
Split Pea
Potato Leek
Corn Tortilla
Borscht
Mushroom Barley
Beef Barley
Sweet and Sour Cabbage Soup
Apple Soup
Onion Soup
Corn Chowder
Potato
Kale and White Bean
Chunky potato Cheese
Avgolemeno
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
CousCous
Tabouli
Salsas - according to the dish and season
Chutneys – According to the dish and Season
Quinoa with Nuts and Dried Fruit
Snacks & Sides -
Hummus
Pico de Gallo
Cucumber H’ordouvres
Pepitas
Pub Cheese
Bread and Butter Pickles
Harvest pickle
Vegan Cole Slaw
Hummus
Potato Salad
Tabouli
Couscous
Sweet and Sour Lentils
Baked Beans
Black Bean Dip / Spread
Vegan Samosas
Corn Fritters
Stuffed Tomatoes
Breads
Irish Soda Bread
Irish Brown Bread
Naan
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.
Supper
$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
Lasagna
All above Served with Green salad
Most Menu Items are available in Vegetarian, Vegan, and Gluten Free and raw versions
Dinner
$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
Marsala
Piccata
Served with Green Salad
Desserts-
$3/person
Gingerbread
Apple Pie
Vegan Chocolate Gateau
Fruit Tart
Cheesecake
Sugar Cookies
Baklava -
Maple Walnut
Honey Walnut
Chocolate Pecan
Struedel -
Seasonal Fruit Fillings icluding
Apple
Pumpkin
Mincemeat
Lemon Curd
Ricotta with Lemon and Honey
Galaktoboureko
Tea Cakes
Almond
Chocolate
Lemon
Applesauce Spice Cake
Babka -
Chocolate
Merangue
Cinnemon
Raw Strawberry Banana Cream Pie
Brownie Pie
Shortbread
English Scones
Spritz Cookies
Assorted, Decorated Cookies
Pecan Pie
Pumpkin Pie
Phyllo Strudel
English Trifle
Baklava
Country Store Cookies
Choc Chip
Coconut Rum
Almond
Lemon
Molasses Spice
Oatmeal Raisin
Rugalach
Pomagranate
Chocolate
Vegan Sponge Cake
Chocolate
Vanilla
Almond
Lemon
Cake Fillings
Boston Cream
Lemon Cream
Fruit Creams
Blueberry
Raspberry
Vegan Muffins
Vegan Coffee Cake
Vegan Brownies
Muffadoo
Banana Coffee Cake with Struesel Topping
Vegan PBJ Cookies
Lebkuchen
Tart Tatin
Vegan Fudge
Stroopwafel
Vegan Chocolate Gateau
Butter Cookies
BEVERAGES -
Coffee
Teas
Waters
Mead
Wine
Beer
Juices
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
Morning
Muffuns, Deviled eggs benedict, fresh Fruit, Teas and Coffee
Afternoon
Small Sandwiches, Cookies, Fresh Fruit, Juices and water
Evening
Assorted Cheeses, Fruit, Crackers, Pates, Wine and Beer, Waters,
and Cocktail Punches
Or consider these other event themes
Café Cuisine
Coffee Tea Pastries
Bistro
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
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
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