- One $20 Cyber Gift Certificate
- 1/2 oz Fertile Fields Incense
- Abundance Herbal Beeswax Candle
- Vintage J & G Meakin Studio "Poppies" Sugar Bowl
- "Country Remedies" by Karen Thesen
- Prosperity Herb Bottle Charm
- 10 Wee Baggies of Herbs
$20.00 Cyber Gift Certificate
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| {cyber gift certificate example} |
I will email the winner a cyber gift certificate of $20.00 {CDN/US} value to the winner which can be used to either purchase from my Etsy shop or purchase services that are available on my website.
Fertile Fields Incense
Fertile Fields has a scent that is reminiscent of freshly mown hay thanks the sweet woodruff that it contains. Also added are elder berries, which gives it a touch of an earthy smell. This blend was created to be burnt for fertility, abundance, harvest blessings and other agricultural rituals, Lughnasadh and as an offering for Macha and equine allies. Some may find Fertile Fields is a suitable offering for other deities such as Tailtiu, Amaethon, or other deities associated with agriculture and the harvest.
Abundance Herbal Beeswax Candle
This candle is was made by me with harvest and abundance in mind. It is made from premium local beeswax which has been hand-poured into a small harvest-themed mason jar. Throughout the candle there are botanicals such as grain {locally grown}, lavender and meadowsweet {grown by me} and hawthorn berries and elderberries {wildcrafted by me}.
Vintage J & G Meakin Studio "Poppies" Sugar Bowl
I thought that this sugar bowl would make a lovely offering vessel for Lughnasadh {or Lammas} or perhaps would be suitable for a candle holder. The design is 1970's poppy motif by the English J & G Meakin Studio. It is in excellent condition and apparently this particular design is very collectable.
"Country Remedies" by Karen Thesen
Country Remedies by Karen Thesen is a lovely little book published in 1979. It is full of great herbal recipes and lore and the decorated with sweet botanical images. From the back of the book:
This copy is in good shape with no missing pages. I think is a must for any herbfolk's library. :)"A book full of natural wisdom & old wives' tales that work; the recipes & remedies that have been handed down for generations, from mother to daughter, from good fairy to godchild, to form the heart of self-sufficiency & country lore. Here are remedies that are born of experience & common sense, brewed up in country kitchens with ingredients from the pantry or gathered from gardens & fields."
Prosperity Herb Bottle Charm
I made this little charm to draw in abundance and prosperity of all types. It is a little corked bottle with a variety of ingredients including grains, comfrey root, peppermint, juniper berries, bladderwrack, hollyhock leaves, and cinquefoil. The bottle was then sealed off with melted beeswax.
Ten Wee Baggies of Herbs
A gaggle of herbs that I recently harvested in my garden or out in some of my favourite wildcrafting haunts:
- Mugwort {Caution: can be toxic!}
- Wormwood {Caution: can be toxic!}
- Periwinkle Leaves {Caution: can be toxic!}
- Common Tansy {Caution: can be toxic!}
***Should the winner live in a place where any of these herbs are considered controlled substances, then they can be replaced by another herb of choice {I will provide a list of what else I have available}.***
How to Enter the Giveaway
For those who are interested in entering, all you need to do is share a favourite summer/early fall recipe. All entries must be submitted to the comment section of this post; you can either just type it out there or link to a video or blog entry that is posted elsewhere. Previously some folks were having issues posting in my comment section, so I will accept entries that are emailed to me {unfetteredwood at yahoo dot ca} and I will post them in the comment section, along with listing who the name of the person it is for. The winner will be drawn at random right after the closing date. Below you will see the vitals:
- Only one entry per person.
- Entrants must be 18 years or older.
- The giveaway is open for all countries.
- To enter you are not obligated to purchase anything from me or to subscribe to any of my social media haunts.
- All entries must be submitted by Sunday July 28th at 3pm EST.
- The winner will need to provide a mailing address to receive their pretties. The information provided will not be used for any other purpose than to receive their winnings. The information will not be given to anyone else, or sold to a third party.
*********
Good luck to all of you who enter!
Sláinte!
Laurel
My favorite recipe for the summer, though it's appropriate for anytime of the year, is my White Wine, Olive Chicken with Lemon. It's so light and refreshing and EASY. It's something we have numerous times a month because you can dump everything in one dish and leave it alone until the oven timer goes off. Here's the link to the recipe on my blog:
ReplyDeletehttp://nerdymamacooks.blogspot.com/2011/08/its-all-greek-to-me.html
I like to make honey mustard chicken its equal parts honey to mustard (I usually do half a cup and half a cup for a bag of chicken) and cook the chicken till it has a brown glaze on it. Serve it with rice and edamame.
ReplyDeletePure summertime!
ReplyDeleteDandelion Jelly
Ingredients:
1 quart of lightly packed fresh organic bright dandelion flowers (try to use only yellow petals discarding the green which I just pinch off)
2 tablespoons fresh lemon juice
5 1/2 cups sugar, or 5 1/2 cups lavender sugar with vanilla
1 vanilla bean, split (optional)
1 (1 3/4 ounce) package dry pectin
Directions:
1. Using stainless steel pan, boil the flowers in 2 quarts of spring water for 10 minutes, cool, and strain, pressing the liquid out of the flowers gently, then restrain through a coffee filter.
2. Measure 3 cups of the liquid, add the lemon juice and pectin. Optional: add 1 split vanilla bean.
3. Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
4. Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, carefully remove vanilla pod, pour into hot clean half pint jelly jars and seal.
I have so many favorite early fall recipes but I think my nana's apple cake tops the list, recipe:
ReplyDeleteCecelia's Apple Cake
1.5 cups ap flour
.75 cups white sugar
2.5 tsp baking powder
.75 tsp salt
.25 cup shortening
.75 cup milk
1 egg
.5 cup raisins
1 lrg apple peeled and thinly sliced.
Preheat oven to 375F
Mix first 7 ingredients in large bowl, stir in raisins. Pour into greased pan, arrange apple slices on top pressing in slightly. Sprinkle with cinnamon and sugar.
Bake 30-35 minutes
Enjoy :)
http://southernfood.about.com/od/pumpkinbreadrecipes/r/bl30202q.htm
ReplyDeleteCut up:
ReplyDeleteCucumber (proportionally, there should be the most of this)
Red, yellow, and orange pepper
Red onions
Tomato
Pop open a can of chickpeas, drain them. Mix them in with the chopped veggies. For a nutrient blast, add a handful of spinach or kale.
Crush some mint, and basil or rosemary if you'd like. Gentle crushing. Mix that with oil and vinegar to taste. Go a little more vinegar-y than oily. I use apple cider, but balsamic gives a stronger, richer flavor.
Throw that dressing on the previous mix, just that everything is nice and covered. Then cover it and let it sit in the fridge for at least an hour. If you can, let it sit overnight. Its totally worth it to wait longer cause the flavor pops more.
This is an awesome dish for summer picnics.
I find it impossible to pick a favorite anything, so I'll share what I made yesterday!
ReplyDeleteWe cleared out one of our garden beds so we could plant seeds for our fall/winter garden, and we had some incredibly tiny vegetables that had struggled all season. I didn't want to let them go to waste, so I made this soup for my sister and her friend. This was fast and easy, and tasted amazing due to the freshness of the ingredients. I'll likely never be able to recreate it, unless I intentionally harvest baby carrots and daikon from our next harvest. The dish was perfect for its moment.
Ingredients:
-- Inch-long orange and purple carrots, without greens
-- Inch-long daikon radishes, with greens intact
-- Shungiku (edible chrystanthymum) leaves
-- Yellow onion, chopped
-- Garlic, chopped
-- Ramen noodles, without flavor packets
-- Red miso
-- Soy sauce
-- Mirin
-- Shichimi togarashi
-- Sansho
Add enough water to a pot to cook all your ingredients. Put on medium high heat, and add carrots, daikon, onion, and garlic to the pot, and soy sauce, mirin, shichimi togarashi, and sansho to taste. Cook until the water reaches a boil, stirring occasionally. Add ramen and shungiku. Cook until ramen is soft, then stir in miso. Remove from heat and serve.
I love to soak Elder flowers into fry dough, then let it fry in oil ! Add sugar and enjoy it ! Perfect for summer nights ;)
ReplyDeleteLavender Bread
ReplyDeleteIngredients:
3/4 cup milk
3 tablespoons chopped dried lavender
6 tablespoons butter, softened
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Directions:
Preheat oven to 325°F Grease and flour a 9x5 inch loaf pan.
Combine milk and lavender in a small saucepan over medium heat
Heat to a simmer, then remove from heat and allow to cool slightly.
In a medium bowl, cream together the butter and sugar until smooth.
Beat in the eggs until mixture is light and fluffy.
Combine flour, salt, baking powder, then stir into the creamed butter/sugar mixture alternately with the lavender milk until just blended.
Pour mix into prepared pan. Bake for 45-50 minutes or until toothpick or fork inserted into top of loaf comes out clean. Cool in pan on a wire rack.
This sounds yummy!
DeleteEnglish Trifle
ReplyDelete* 2 (8 or 9) white cake layers, baked and cooled
* 2 pints fresh strawberries
* 1/4 cup white sugar
* 1 pint fresh blueberries
* 2 bananas
* 1/4 cup orange juice
* 1 (3.5 ounce) package instant vanilla pudding mix
* 2 cups milk
* 1 cup heavy whipping cream
* 1/4 cup blanched slivered almonds
* 12 maraschino cherries
Directions:
Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.
http://thebeldam.tumblr.com/post/55698694230
ReplyDeleteThis is a recipe for some amazing rose hip syrup. I made a batch last year, but ran out quickly! Now I can't wait to make it again :)
ReplyDeleteRose Hip Syrup Recipe
You will need the following:
Ingredients:
- 1/2 kilo of rose hips
- 1 liter of water
- 200 grams sugar
- 2 spoonfuls of lemon juice
Tools:
- measurement cup and a scale
- pot + spoon
- sieve + bowl
- cheese cloth
- A clean, sterile jar. (you can use steam or vinegar)
Method:
Cut the stems and flowers off the rose hips ans rinse them in cold water.
Place your hips in a pot, keep them intact with seeds and all.
Pour 1 liter of water over them and place on a hot stove.
Bring to boil and let them simmer for about 25 or until they're soft and tender.
First, pour the mass through a sieve and into a bowl.
Then sieve them once again, but this time through the cheesecloth and into a clean pot.
Add sugar to the juice and bring up to a boil again.
Let it boil for about 10 minutes - until it’s thick as syrup.
Pour it into a clean, sterile jar.
Rose hip syrup tastes wonderfully with yoghurt, pancakes, icecream, cake, cheese and so on. Enjoy! :)
Mostly I make a lot of ice teas of different flavors, but my favorite is a Mango/Peach Smoothie which is very simple to make. I slice Mangos, peaches, and place in a blender with a wee bit of apple juice and lots of ice. It is too good.
ReplyDeleteNext, I cannot figure out how to become a follower here. Need some assistance. LOL!!! Blogger used to be so much simpler when one just clicked a button on the top which said "Follow this Blog".
Mary
An entry from Devorah:
ReplyDelete"A new favorite summer recipe:
Mediterranean Salad
Ingredients:
1 Can Navy Beans (cooked and cooled)
2 Tomatoes chopped small
2 Cucumbers chopped small
1 Bunch Fresh Parsley
1 Bunch Fresh Mint
Dressing:
Juice of 2 Lemons
Zest of 1 Lemon
Olive Oil
Chopped Garlic
Agave Nectar (or honey)
Salt and Pepper to taste"
I love mushrooms! They taste good and I've read that they contain the essential amino acids necessary for life. I'm going to share one of my favorite mushroom recipes that is quick and easy.
ReplyDeleteMushroom Pizza
1 minced clove of garlic
1 portobello mushroom sliced
1 Tablespoon extra virgin olive oil
1/8 teaspoon salt
2 pita rounds
1 cup Swiss cheese
In pan cook garlic, mushrooms, salt and oil until tender, about 5 min.
Split pita into 4 rounds.
Place rough side up on ungreased cookie sheet and spoon mushrooms onto pitas.
Sprinkle Swiss cheese evenly over mushrooms.
Bake 450 degrees for about 10-15 min until cheese is melted.
Cut into wedges and enjoy!
If you love mushrooms and Swiss cheese you'll most likely love this pizza!
My favorite summer recipe is my Italian tomato salad, preferaby with home-grown heirloom tomatoes straight off the vine.
ReplyDelete2 cups tomatoes cut into bite size pieces
1 handful of fresh basil leaves, coarsely chopped
1 cup butter beans
1 cup home made garlic croutons
A drizzle of olive oil
1 Tbs balsamic vinegar
salt and pepper to taste
Make croutons using stale bread, garlic to taste, some olive oil and salt and pepper. Place in oven at 200 deg. C (400 F) until nicely browned and crispy (approx. 15 min).
While croutons are in the oven add other ingredients to a large bowl. Add croutons when done and gently massage the ingredients, allowing the tomato juices to be absorbed by the croutons. Add salt and freshly ground pepper to taste and serve.
An entry from Judith O'Grady:
ReplyDelete"Early in the season, my choice is for Elderflower Cordial:
Ingredients
20 heads of elderflower
1.8 kg granulated sugar, or icing sugar
1.2 litres water
75 g citric acid
Boil up a sugar syrup, and steep the flowers in it, covered, at room temp overnight. DO NOT wash the flowers, the pollen is an essential ingredient, but shake and inspect for bugs. Then strain into bottles and refrigerate or freeze.
Later in the season, Elderberry Crumble is good. Collect, pick over, and wash a lot of berries.
I generally just scout around the Internet for a dough recipe depending on whether I have oats:
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
Or not:
teaspoons white sugar
1 1/2 cups brown sugar
3/4 cup all-purpose flour
1/2 cup butter, melted
1/2 teaspoon ground cinnamon (optional)
Butter a baking dish and put in the berries. Mix the topping ingredients and crumble over top.
Bake at 350 30 min or until done.
Joys of the season!"
Ooh, everything looks lovely!
ReplyDeleteThis time of year I like to get fresh corn from a local farm, I make this texmex salad.
4 ounces black beans
1 cup corn, fresh preferable
1/2 red pepper, diced
1/2 yellow pepper, diced
1 jalapeno pepper, chopped
1/4 cup cilantro, chopped
1/4 cup olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juice of
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon sugar
1/2 large garlic, chopped
salt and pepper
Oops, it cut me off! Anyway, combine all ingredients and let marinate 2-4 hours before serving.
DeleteOne of my favorite recipes that my mum used to make for us when we were small is her version of a Poor Man's Dinner. It's incredibly easy and, as the name implies, cheap! All you'll need is 1 pound of ground beef, a loaf of French bread, sour cream, cheese, and 1 green bell pepper (optional).
ReplyDeleteCook the ground beef in a pan until it's nice and brown and shred your cheese up. Slice the bread in half and scoop the soft insides out to make a nice trench in each half. Our mom always let us gut the bread ourselves because it's easy and fun. You can nibble on the excess bread or feed it to some local birds, but it would be a waste to throw out. Mix your browned beef up with the sour cream. You want to coat the beef entirely, but feel free to add as much or as little as you like. Next, put the beef/sour cream mixture into the cavity of the carved-out bread and sprinkle your shredded cheese over the top. Lastly, cut up the bell pepper and put the slices on top of the cheese for a nice crunch. If you or somebody in your family dislikes peppers, you can put them only on half or leave them off entirely!
Finally, cook the two halves of the loaf in the oven at 350 until the cheese is melted.
Viola! Delicious, easy, hearty meal that's perfect after a long day of work or play. And once the kids get back to school, they'll appreciate the comfort food after a stressful day of playground drama and mathematics!
An entry from Kendra Christopher:
ReplyDelete"My new favorite recipe is chicken breasts with blueberry and herbal soft cheese stuffing. A nice version can be seen at this web site. http://www.kitchenelly.com/2009/06/singin-the-blueberries/"
Better than ice cream.
ReplyDeletePartially thaw a frozen banana or two.
Add cocoa and honey to taste.
Mash/mix.
Eat.
Oh Exciting! I would love to enter your contest..
ReplyDeleteOne of my favorite recipes is Raspberry Jam! If, that is, I can save enough berries to actually get into the jars... I'm always eating them up before hand..
I dont use pectin for my jams... as they are usually eaten up quite quickly.. the recipe and instructions are quite long, so I'll post a link to a site instead (hope that is okay?)
http://www.100daysofrealfood.com/2012/05/10/how-to-can-some-jam-a-simple-method-without-pectin/
I love gluten free Apple Cider Doughnuts.
ReplyDeletehttp://www.tasteofhome.com/Recipes/Gluten-Free-Apple-Cider-Doughnuts
I think I'm too late but one of my favorite simple recipes is avocado cubed, with cubed tomatoes (heirlooms are great) and pesto. It makes an awesome, summer salad when you are very warm. It's so good.
ReplyDeleteMy favorite recipes - Demeter’s Couscous Salad
ReplyDeleteIngredients:
1 ½ cup of vegi broth
1 teaspoon of virgin olive oil
1 cup uncooked couscous
1 jar of marinade - artichoke hearts, red peppers and olives (marinade is saved for dressing)
1 small jar of sundried tomatoes or 10 dehydrated tomatoes slices (from last year’s garden)
2 TBS of Dijon mustard
1 TBS sugar
Fresh ground pepper to taste
5 TBS of fresh parsley chopped
2 sprigs of oregano – use only the leaves
1 cup of feta chopped
Salad:
In a covered pot, boil the broth and olive oil. Add the couscous and remove from heat. Cover pot with lid and set aside for 7 minutes.
While I’m waiting for the boiling and couscous to set, I coarsely chop the marinated vegies. Save the marinade for dressing – I fish the vegies out with a fork. Chop the oregano and parsley. Cut the tomato up into bite sizes. Coarsely chop feta. After 7 minutes, fluff up the couscous and mixed in all the chopped items into the pot.
Dressing. In the marinade jar add sugar, fresh ground pepper, mustard. Shake. Add to the salad and mix in.
Place in pretty bowl. Serve warm or cold.
the vegi broth should read 1 1/2 cups
ReplyDeleteFried Green Tomatoes:
ReplyDeleteI crave them during the cold months. I take my first green tomatoes from my patio garden. I like them big enough to get three or four thick slices from each tomato. Cut them no smaller than 1/2 inch. Dredge your tomato slices in cornmeal seasoned with salt, black pepper, chilli powder and a pinch of sugar. I fry mine in a cast iron pan in a mix of butter and olive oil for a least one minute on each side. Let them brown nicely.