Cedar House Farm
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Nature’s Glow: A Guide to Making Homemade Herbal Butter Candles
Baking is one of my love languages and when the sun shows herself, I venture out to share fresh baked goods with neighbors and friends. Lately, these herbal butter candles have been accompanying my still-warm sourdough boules and have been so well-received that I’ve chosen to share my recipe and tutorial so they might accompany your homemade baked goods too. -
Roasted Brussel Sprouts with Hot Rosemary Honey
In the realm of vegetables, there exists an under-appreciated gem that often finds itself sitting on the sidelines of culinary appreciation—the Brussels sprout. These miniature cabbage-like orbs might not immediately elicit excitement in the minds of many, but delve a little deeper, and you'll uncover a world of flavor, versatility, and nutritional prowess that deserves recognition.
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Herbes de Provence Prime Rib
Herbes de Provence Prime Rib is the traditional dish we serve at our annual holiday party, so when I smell the traditional herbes de Provence seasoning blend, it immediately makes me think of those festive gatherings. -
Sweet + Savory Butter Boards
A close cousin to the charcuterie board, the butter board is a new trend that’s taken appetizers to a more refined level by prominently displaying fresh ingredients over a bed of smooth butter. -
Chive Blossom Compound Butter
One of my favorite and a simple ways to use fresh chives is to make chive blossom compound butter. I grow common chives with delicate purple blossoms, but yours may be white, pink or even crimson. Any variety can be used for this recipe. Compound butter can be used to add a delicate buttery onion flavor and splash of color to fresh-baked bread, savory biscuits... -
Chive Vinegars
Chives are always among the first spikes of green to peek through the soil in my garden. It’s such a treat to see them because it means longer, warmer days are just around the bend. With these recipes, you can choose if you’d like a bold or delicate base flavor of vinegar. -
Chive Finishing Salts
In my first chive journal article, I shared all the benefits and uses for chive, along with tips for growing, caring for, harvesting and preserving chives. In this article, I'm excited to share two ways I've made chive finishing salts. -
Herbal Fire Starters
Simple things made beautiful. These botanical fire starters give me the opportunity to rummage through my dried apothecary shelf and kitchen pantry to pull herbs that have expired or are discoloring. -
Scarborough Fair Turkey Brine
Brining a turkey is a culinary technique that involves soaking the bird in a solution of sugar, salt, water, and often other flavor-enhancing ingredients. This process not only adds moisture to the turkey but also infuses it with savory herbal flavors, resulting in a tender and succulent centerpiece for your holiday feast. The salt in the brine helps to break down the proteins in the meat, allowing it to retain more moisture during cooking for an extra juicy bird. If you’ve never brined your turkey, it’s a gamechanger and guaranteed make for a memorable holiday feast. -
Jess's Top 10 Favorite Ways to Use Lemon Balm
I am a huge fan of lemon balm and am on a personal mission is to inspire everyone to grow and use it. A member of the Lamiaceae (mint) family, lemon balm has vibrant green heart-shaped leaves with toothed margins and a bright lemony scent and flavor. -
Botanical Sugars
This simple and beautiful botanical sugar recipe ignites all the senses, adding a hint of color, sweetness, fragrance, and herbal tones to your favorite drinks or baked goods in just minutes. In addition to using botanical sugars to coat the rims of drink glasses, try stirring a spoonful into hot and iced teas, or using it to make lemonade for a sweet and colorful twist. -
Lavender Lemon Balm Lemonade
This herbal twist on the classic is sure to hit the spot on these hot August days and is an excellent way to bring fresh lavender and lemon balm from your garden to your table. If you participated in the winter grow-along, you have plenty of lemon balm on-hand so let's get to it! Here’s how I make it:
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