Its been hard to post lately because of the busy time of year. We have had successful markets in Boulder, Longmont and Denver recently. The Colorado Proud Directory just added our farm. They also put out a gift guide. The publication ‘Yellow Scene‘ had a mention of us for local products.
We are hoping to do markets in both Denver and Ft. Collins this winter. All this while still working on remodeling and updating our workshop space. The extreme cold weather has made some things difficult though so hopefully it will pass soon. Unfortunately, some of the rose geraniums I was getting ready to cut for facial steams have been nipped in the greenhouse. They will survive but need time to put on more greenery. We just added smaller sizes for our knuckle balm and our sole pleasure foot butter which have been well received and are thinking ahead to summer to make sure we are growing enough herbs for demand.
I’ll leave you with a recipe for Snickerdoodle Cookies. My son made these this week to take to work. Its always nice to have something baking in the oven when its cold outside. I’ve added lavender buds to sugar cookies before, but I bet they would work well in these cookies too. Try about a tablespoon of dried lavender buds or dried lemon balm leaves. The herbal aroma is a reminder of summer. Take time to sit down with a cup of tea and a cookie near the fire.
1 c butter
1 1/2 cup sugar
Sift together and stir in:
2 3/4 c flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
Chill dough slightly to make it easier to work with (optional)
Use hands to roll into small balls the size of walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2″ apart on greased cookie sheet. Bake until just beginning to brown on edges but still soft.
Temp: 400 degrees F
Time: about 8-10 min
Makes about 4 dozen cookies.