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Well it's been a minute....

We have been SUPER busy the last few weeks! I've missed getting to sit down and write a Blog! We have had so much going on. We had our Harvest Festival a couple weeks ago. What a great turnout!! Then our minds had to switch to preparing for the HUGE transformation from Fall to Christmas! Now that was a BIG JOB!!! (Shout out to my wonderful hubby for all his hard work!!!) We just finished up with that on Tuesday. Just in the nick of time!!!




We are SO EXCITED for our 9th Annual Christmas Open House!!! Please join us on Thursday & Friday, Nov. 2nd-3rd from 10-5 and Saturday, Nov. 4th 10-3! We have so many wonderful items for you to see! We will have several sales, give-away opportunities and samples!! This year has flown by, has it for you?? It's hard to believe Thanksgiving is in just a few short weeks! Stop by this weekend and grab some of our in-house mixes that are perfect to keep on hand for entertaining!!


Now I can't let this week's Blog go by without mentioning the crazy weather change!!! OH MY! We went from the 80's to the 20's in just about a day LOL! Now my old body was not prepared for that! HAHA

Did you remember to bring in your sensitive plants?? I hope you got out and grabbed the last of the produce from your gardens too! We have some lemon balm growing on the east side of our building and it did fine but I know the time is coming that it will be gone too. I harvested some more for our in-house tea blends! I do love me some lemon flavor!




Well speaking of the last of the produce......

Did you all decorate with pumpkins for your Fall displays??? I love the look of pumpkins, gourds and cornstalks! Well this week's recipe is how to use the seeds from your pumpkins for a delicious snack and it is great fun for the kiddos too!!!


How to Roast Pumpkin Seeds

What you will need:

Fresh pumpkin seeds

2 Tablespoons of butter

Seasoning salt to taste


Preheat your oven to 325 degrees. Take your pumpkin seeds that you have gathered and spread them in a single layer on a cookie sheet. You do not need to wash the seeds because the pumpkin meat that is left on them will add to the flavor. Melt two tablespoons of butter and pour it over the seeds. Mix the pumpkin seeds up so the butter is coating all of them. Making sure the seeds are covered with butter is an important step because this will affect how the pumpkin seeds roast. Sprinkle seasoning salt over the seeds. The type of seasonings you use and the amount can be decided according to your taste. Mix the seeds up again to ensure the pumpkin seeds are coated evenly. Then place in the oven and allow them to cook for an hour – stirring every 15 minutes. The seeds should eventually turn a golden brown color. Let the roasted pumpkin seeds cool then serve and enjoy!

It is recommended that you store your pumpkin seeds in an airtight container in the refrigerator. The typical shelf life for the seeds is about two months.

Did you know that Pumpkin seeds provide several health benefits? They provide many nutrients including magnesium, zinc, iron and protein. If you eat a quarter of a cup of pumpkin seeds you would receive about 46% of the recommended daily value for magnesium, about 16 percent of the recommended daily value of protein and around 17 percent of the recommended daily value of zinc.


Have fun and enjoy!!




Well time to sign off for this weeks blog.

Let us know what you think on our Facebook page!

We hope you enjoy the rest of the week and are able to come by and see us!!

Thank you for reading our blog & being a part of our adventure!

Stay tuned for more Blogs and updates soon!

Until then, blessings from our house to yours!!

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