I would like to bring back the hand written recipe swap. Is anyone with me for this nostalgic cause? I am talking about the hand written recipe described either on a note card devoted to recipes or even a generic napkin from the place where the cooking discussion took place. Yes, I too, remember enjoying the excitement when I discovered the apparent convenience to add recipes to my virtual “epicurious.com recipe box” and being quite proud of creating a neat and tidy-typed out-favorite family cookbook (a lot of thought went into the font). But I was recently searching for peach recipes in my mom’s old recipe box and I have changed my mind. There is something about the tabbed sections of collected hors d’oeuvres, soups, meats, cookies, packed so tightly into the box that they seem to explode when you take out one card. A life’s collection of favorite recipes in one neat place. Each card notes the friend who passed it along, their hand writing neatly (sometimes) sharing a treasured secret that may become our new family’s tradition. My mind wandered, maybe she swapped a recipie as well, it was most likely for her pinwheel cookies or no – her famous carrots – everyone asked for that one. Perhaps they were old friends, or maybe just met at a picnic and she thought “Carol’s” chocolate cake was even more divine than any other recipe she had in her collection. Originally searching for peach recipes, I suddenly found myself looking for “people vs peaches” – Aunt Dot’s spice cake, Dee Dees Cider Roast, Grandma’s water melon rinds- I hit the jack pot when I found both categories: “Uncle Cas’s Peach Chutney”! I am living in his house now and wonder if I will be on the same path to my ingredients – did he go to Manoff as well? My mom must have enjoyed it on a visit to Bucks County and took the recipe home. While I cannot chat with him nor enjoy it with my mom, I can relish in this specialty. In addition to loving the flavor, I feel warm and connected to my family. Now I have a bigger reason to cook: here is the recipe, if you love it, pass it on!
The Kitchen Potager is pleased to announce the 2011 Chef’s Dinner Series in the Barn at Linden Hill Gardens! After a hot summer, it seems like this year’s plan is ideal, end of August through September, we will be highlighting local chefs and their specialties. With limited seating, only 28 people around the family style table, the dinners offer the opportunity to sit next to friends- new and old, enjoy the bounty of Bucks harvest and discuss the preparations and menu choices directly with the chefs. Each dinner provides a unique experience with the featured chef, seasonal ingredients, and primary ingredient to the guests! Please join us by reserving your place at the seasonal table.
Dinners begin at 6pm. Prices vary. We will offer complimentary refreshing beverages upon arrival, please note the dinner venue is BYO.
Attire: Straw bale seating with candlelit table – you may decide!
Save the Dates & Reserve a Seat online at The Kitchen Potager’s Products:
Descriptions located online.
Saturday, August 27th
Chefs Matt Schuler and Peter Hess
Ella’s American Bistro
Opening in Wayne, PA Fall 2011
Sunday, September 4th
Chef Yafa Faro, Yafa’s Joy
Sunday, September 11th
Chef Drew Abbatte, Vine & Fig Tree Bistro
Pesce & Produce
Saturday, September 17th
Vegetarian Cooking Class & Guest Dinner with
Chef Lea Rumbolo, The Ship Inn Brewer
(and former dinner chef at Lovin’ Oven)
$145 for class attendee and dinner guest
Sunday, September 25th
Nuovo Rustico with
Chef Matt Ridgway, PorcSalt
The Kitchen Potager and the Barn are located at Linden Hill Gardens, home of Jerry Fritz Garden Design, 8230 Easton Road, Ottsville, PA 18942.
? contact KP: 215.767.4051
Wow. It was about seven weeks ago, that I received an email from Canal House Cooking titled “an idea – call when you can” and I jumped. If you know Christopher and Melissa, a small idea may become grand quite quickly and I was excited about the possibilities. “A book party for our friend”, “festival of doing”, “finding the experts”, “in a beautiful setting”, “real goodness food”, “the food&wine festivals of the 90s”, “what people are craving”, all of these small ideas and more became elements of The First Annual Smallholding Festival that took place on July 9th.
Canal House Cooking’s inspiration for the event was a book One Block Feast by their friend and editor, Margo True. The book documents their James Beard award winning blog, One Block Diet, describing how Margo and her fellow employees lived off the equivalent of one city block at their Sunset Magazine campus for a year. I was beyond excited to get the call from CH as I was going into the third season with The Kitchen Potager. I can’t believe it was three years ago that I found the ideal setting The Kitchen Potager at Linden Hill Gardens where over the past 10 years, garden designer Jerry Fritz transformed an old property into a destination nursery with incredible ornamental garden beds to display samples of his work. This was my third year of managing my edible garden and keeping chickens and my first year for keeping bees at the property. In addition to edible garden workshops, featured chef dinners and international travel programs, we started the Ottsville Farmers Market. By recruiting market vendors, I am introduced to amazing entrepreneurs; talented and creative people who participate as vendors or patronize the market. My role for the event was to recruit these experts to demonstrate a component of a smallholding lifestyle – growing your own veg, raising bees, keeping chickens, bake your bread, build an oven, make your cheese, cure your meats, can fruits and veg, preserve produce by fermenting. With the beautiful ornamental gardens, our chickens, bee hive and the earthen pizza oven in my potager, Linden Hill Gardens became the perfect setting and we began contacting people.
One of the most beautiful components of planning the event was the excitement before it began “wow, that’s a great idea”, “absolutely count me in”, “yes”, “I love it, let me find staffing” were the responses I received when reaching out to our experts. We recruited an incredible group of expert demonstrators (to the point that I was jumping out of my skin from excitement when I looked at the list on our promo postcards). My John, Schwarz Brand Studio helped name for the event and designed a great look for the event. The idea began to grow as people said “I hear that you are … how can I help? This is what I was thinking…” Our weekly meetings with Canal House seemed to raise the bar each week. Always armed with promo pieces in my purse, I found myself accosting people, in the coffee shop and the specialty food stores. If I saw them looking at the poster or quietly seeking unique ingredients I would introduce myself and say “oh you must come, look at these people, all in one spot for 4 hours!
There was much work to be done and there was team work, partnership and assistance from within our organizing group and others who were available to help. We were extremely grateful to our sponsors Applegate Farms, Whole Foods, Edible Jersey and Heritage Radio. Julie was a tireless go to organizer, keeping track of the many details coming in from all of us. I will always be impressed with Canal House Cooking’s quality standards and never settling for less. One item that I loved, and you may have received a call from me about this already when trying to figure it out, was knowing that something would get done but you weren’t quite sure how. For John, it was the Smallholding Publications that he managed to create, for me, it was the Ice Cream Vespa move. How does one move this heavy yet super cute pistachio colored vespa cart from Bent Spoon in Princeton to Ottsville without spending a million dollars?! I should have known immediately, you call Clarence Berger. Landscapers, contractors, truck owners were not able to help make the move b/c of the size and weight but on Thursday, July 7th, I received the call “I hear you need help, and I like to do that sort of stuff, what do you need?” so with some help from Carl, a bit of coordinating and pints of ice cream from Gabby, it arrived. Now I see, that is how it works right here in Ottsville, PA.
As the day approached, our homemade banner was hung for all of Route 611 travelers to see, Jerry’s chicken coop band was ready, the bees were buzzing, the chicken tractor and lemonade stand were built, the party rental truck arrived, and the guests of honor, Margo True and the demonstrators had arrived. One hour before guests arrived, the cow and goats arrived and were led to their pasture, Ian Knauer was preparing the spit, John and his friends were posting his handmade signs, the pizza oven was burning, a pile of clay was awaiting to be stomped on. The moment had arrived, everyone had their places and there were the last minute “fixes” that always take place before the event kick starts into auto play. The games were about to begin!
From the moment the bell rang 11 o’clock, the cars kept coming. People were car pooling from Brooklyn (thank you for mentioning the event Florence Fabricant), Princeton, Philadelphia and even neighboring Pipersville, making the most of $12 a carload. Beautiful sounds of Music from Arboretum was playing on the grassy ramp to the bank barn while Jericho Grass set up on top of the chicken coop. Families arrived not knowing what to do next. “What time does the mozzarella making begin? Where is the oven? Is that a cow? Making bacon?!” were the some of the questions our welcome greeter received for hours and offered the response “Yes, it is all happening, all at the same time!” And it was. There were a few lines, arguably the longest was for milking the cow!
“This was great, are you going to do it again?!” was the comment my father heard over and over as he managed the surprise task of parking lot duty. Thank you to the 1000+ people who participated and to Canal House for creating the opportunity to arrange an event of “doing”. And, yes, to all of those who have inquired, we will be doing it again next year!
PULL TOGETHER YOUR LOCAVORE SPIRIT, YOUR DIY SENSIBILITIES, AND A CARLOAD OF FRIENDS & FAMILY, AND JOIN US! Canal House Cooking presents The First Annual Smallholding Festival on Saturday, July 9th from 11-3 pm with The Kitchen Potager at Linden Hill Gardens and Schwarz Brand Studio. A Smallholding offers its owners the pleasure of backyard self-sufficiency through the raising of animals and the growing of fruits and vegetables. The Smallholding Festival will be a day of entertaining learning devoted to becoming self-sufficient in your own backyard, garden, and kitchen.
Can you believe this incredible group of participants? Who will be there you ask?
BEEKEEPING & HIVE BUILDING
Richard Finch, Wood Artisans
An amazing wood crafter who does traditional restoration for homes and barns, and who also happens to be a lifetime bee enthusiast. Richard built my top bar hive, and along with Pam, Richard is a natural gentle bee keeper who provides ideal environments for busy bees to thrive.
Jean-Claude Tassot, Tassot Apiaries
You may recognize Jean-Claude from the many markets where he offers his sweet smile along with honey, candles and soap products. We are lucky to have the Tassot Apiaries family with their demonstration hive to show the predictable and amazing habits of the honeybee.
CHARCUTERIE & BUTCHERY
Matt Ridgway, PorcSalt
To know Matt is to understand how he thinks about food. He is obsessed with quality ingredients and speaks a mile a minute with creative culinary ideas. Matt rarely has a moment to divulge his extensive experience at restaurants with great chefs in California, Philadelphia, New York, Paris, Aix en Provence. Now he has his own charcuterie business devoted to curing and smoking meats using traditional French and Italian methods. A true do it yourselfer, Matt built his own smoker, drives to his favorite sustainable farm to pick up meat, and uses his father’s honey for curing. We are glad to have him raising the culinary bar in Bucks County.
CHEESE MAKING Lorenzo Gilliberti, 1821 Steak & Cocktails (Translator, Lisa Hickey) We are thankful to Kate and Louis Gilliberti for creating 1821, a rare place that makes a perfectly grilled steak and spot-on cocktail. If you have been there, you may have heard about Louis’ father Lorenzo’s talent for making mozzarella. Arriving in NJ years ago from Italy, Lorenzo first worked in the textile industry and only later, while working at his friends butcher shop, discovered that he could handle the intense heat that stretching mozzarella requires. As Lorenzo is still most comfortable with his native Italian, Lisa Hickey will be translating the process for us. Owner of Pipersville Frame & Art, Lisa has spent extensive hours in Italian kitchens as well as long stints in Tuscany doing decorative painting for clients.
Jonathan White, Bobolink Dairy & Bakehouse The word has spread like beautifully aged cow manure compost that Bobolink Dairy & Bakehouse has moved to Milford, NJ. We are lucky to have Jonathan and his family within reach just across the Delaware River. Jonathan will show us how to make ricotta, fresh cheese that you can make and enjoy at home. Cheese classes taught by Jonathan are sought out by anyone seriously considering a career in cheese making. Mentioned in novels and attended by thousands, Jonathan’s classes convey best practices of sustainable pasture farming. BD&B are committed to making quality, artisanal products while educating us in the beauty of a sustainable family farming lifestyle.
CHICKENS Eric Van Der Hyde, Barefoot Gardens CSA We describe Eric and Linda of Barefoot Gardens CSA in Doylestown as “Walking & Talking Hugs”. Both work full time “normal” jobs AND maintain their sustainable CSA for 25 lucky Doylestown families. The healthiest grub-pecking chickens that We know live at their farm and are an integral part of their farm practices in soil prep, composting and nutritional food source. As an engineer interested in improving processes, Eric cannot physically stop creating better systems for keeping coops, composting and making the farm more efficient.
Nina Zeebooker, P & A Feed and Pet Owner of P&A Feed and Pet in Doylestown, Nina finds us the most effective products, feed and equipment essential to our feathery friends’ health. Nina’s knowledge of poultry breeds is enhanced annually by their numerous and growing offerings.
Eggzy.net We have learned the difference between the nutritional value of backyard fresh eggs vs. store bought varieties and we want to share our eggs with others to showcase the beautiful yolks, tight protein rich whites and calcium rich hard shells. Based in New Hope, PA Eggzy.net is helping backyard chicken owners share their resources with others in the area.
DAIRY Art Shull, Bluebell Meadows Dairy Farm We met Art at an organic farming conference discussion on cheese making and were surprised to find that he lived 5 minutes down the road. A third generation dairy farmer from Pipersville, PA and engineering graduate of Cornell University, Art is working with his father and grandfather to determine new ways of improving their farming techniques and profitability. Art is here to show us about the care of the animals, health benefits of farm fresh milk and what needs to be considered in raising a home cow.
BREWING Lea Rumbolo & Tim Hall, The Ship Inn Formerly a chef, Lea’s culinary interests have taken her to another side of the counter; brewing beer with Tim Hall at his family’s Ship Inn. She uses her creative culinary palette to create full flavored brews to accompany a traditionally British menu featuring seasonal local ingredients (including other TSF participants Bobolink Dairy & Bakehouse and Tassot Apiaries honey). If you have an opportunity to try their Killer Bee using Tassot’s honey, you will spread the word like a busy bee!
John Stemler, Keystone Homebrew Supply The go-to place for home brewing equipment, Keystone Homebrew Supply raises the interest level and capability of those wanting to “get a taste” of brewing their own. Countless years of trial and error, helps to perfect the home craft. Keystone Homebrew Supply helps to provide you with all you need to try and try again!
FORAGING Tama Matsuoka, Meadows and More Tama is known for her knowledge of native plants and passion to educate others on using wide open spaces to create meadows to increase biodiversity. Recognizing that there are numerous benefits to plants grown in the wild, Tama enjoys teaching how to use these plants in every day life. Take the opportunity to “forage and find” with Tama and you will come back with more than you know!
EARTHEN OVEN BUILDING
John Schwarz, Schwarz Brand Studio
Lucky me found a Creative Director and brand strategist living in Bucks County. Inspired by ovens we saw together in England, JS (along with JH) created an earthen oven in The Kitchen Potager garden. Now we all enjoy the freshest ingredients in the hottest oven making the best-est pizza! Now strategizing for local businesses John has been working tirelessly with Canal House Cooking and The Kitchen Potager on The Smallholding Festival!
John Hickey, H Design Garden Structures Look beyond this friendly face and you will find someone fully devoted to athletic and craftsman pursuits. If it is the winter, you may find him teaching snowboarding, if it is the spring, summer or fall he is most likely using traditional craftsman techniques creating landscape structures to optimize garden production. As a friend and neighbor, he does not hesitate to lend a hand and in this case, his feet, to help create the bricks and structure for the oven.
BAKING Nina White, Bobolink Dairy & Bakehouse Bobolink has gone through the laborious exercise of moving their entire farm. And once again you can find the intense flavor of quality whole grains rising in the perfect heat of the BD&B ovens. Bobolink Dairy & Bakehouse family is in full swing again, back in production, teaching classes and at the markets with their incredible combination of bread and cheese. Nina’s bread making students often ask about the ideal recipe for baking bread in their own backyard earthen ovens and here she will show us just what to do.
VEGETABLE GARDENING Tim Mountz, Happy Cat Farm Tim has the presence, voice, passion and knowledge that would be ideal in a classroom, but fortunately for us he thrives outside; digging in the dirt, planting seeds, saving seeds and designing for food production. His culinary interests link him to chefs who crave new flavorful food varieties. Founding his seed company Happy Cat Farm after receiving a jar of seeds from his grandfather, Tim works tirelessly at expanding his own farm, creating and offering products at markets, and as a manager at Terrain. But mostly he enjoys the opportunity to share his knowledge.
CREATING A POTAGER Kristin Perry, The Kitchen Potager My obsession is to create a backyard space that looks pretty and tastes great. Initially, I wanted everything in my garden to be edible so I found varieties to replace traditional flowering ornamentals. Now, I also grow for fragrance, and for medicinal benefits. Great flavor and color combinations entice me, and others, into the garden. After all, the whole purpose is to enjoy flavorful food with friends and family.
COMPOSTING Deb Martin
“Rot on!” is how Deb signed the copy of the book, The Complete Gardening Guide that she wrote with Barbara Pleasant. With her sense of humor and knowledge of soil process, Deb has a knack for teaching this “dirty” activity as an exciting easy event vs a challenging chore. With a little bit of her help, we can all earn the greatest gardeners honor – black gold!
CANNING Darlene Kaminsky, Chestnut Hill Gourmet Foods We have many friends who can their vegetables and make jams or jellies during the season. But Darlene is a canners canner, who works to create powerful flavor combinations like Champagne Garlic, Vidialia Onion, and Cranberry Pepper. Darlene selects ingredients from her farmers’ market friends and is constantly canning. She is a go – to person for canning options and she is happy to share that this is something that we can all enjoy doing, she certainly does!
Mark ‘Coach’ Smallwood, Rodale Institute
Recently moving to Emmaus, PA as Executive Director at Rodale Institute, Mark “Coach” Smallwood is exactly that, everyone’s coach. His career experience has touched so many components of a DIY lifestyle that the hardest part to determine was “which expertise should we demonstrate?” I met Coach at a sustainable beekeeping workshop and later learned that as a biodynamic farmer, he has raised chickens, goats, sheep, pigs, and driven a team of oxen. While he could demonstrate numerous activities at the festival, the skill he is passionate about relaying is fermenting vegetables; an easy, accessible and nutritious way to preserve the harvest.
SPIT ROASTING Ian Knauer bigcitycountryboy.blogspot.com
Formerly a food editor at Gourmet magazine, he was one of a team of cooks in their test kitchen, and a regular contributor on the the television series Diary of a Foodie. He is now writing a blog at bigcitycountryboy.blogspot.com and also contributes to BonApetit.com. When not in a kitchen, he is either hunting, fishing, tending his beehives, or foraging for dinner from the family farm in Knauertown, PA.
We Love Photo Booths, Lambertville, NJ
Sheila from The Kitchen Garden Cooking School had an abundance of elder flowers outside her kitchen window and we were both looking forward to capturing the sweet fragrance in a bottled beverage. Like any garden ingredient, harvesting at the right moment makes all the difference. Luckily, the last week in June had the ideal ingredients: sunshine, heat and bees a buzzing – it was time! I went to her beautiful farm and we negotiated with the honey bees to cut 50 giant heads of elderflower – it was a good year for this shrub. With our bags of blossoms filled, we sat inside her farmhouse kitchen cutting the stems and shaking out the little bugs who enjoy the sweet nectar as much as we do. Water was boiled, sugar stirred until dissolved. When cooled, the juice and zest of 4 lemons were added with 8 T vinegar and 40-50 large elderflower heads. Feeling almost accomplished, I left Sheila to her other garden activities and came back the next day for the filtered refreshing treat. We celebrated the occasion of our first batch by adding the variegated pineapple mint and picking the sweet peas abundantly in bloom. Now we have jars in the freezer and one in the refrigerator to share with friends at a moments notice. Perhaps I will make ice cubes with borage flowers for the next time you come by for a cocktail!
It was a combination of wanting to support new local friends and growers, understanding the nutritional value and increased flavor of home grown vegetables, reading Barbara Kingsolver’s locavore book Animal, Vegetable, Miracle, and discovering that roses and chocolate were required to make strawberries taste good Valentine’s Day, that directed my interest to locally grown food. Of course, we need to allow exceptions to the rule. In our area, we are fortunate to have local coffee roasters and a local friend who imports his family’s olive oil from Tunisia so if the Jeanie grants me one more wish for an imported item, it will always be Seville Oranges!
My father and I were lucky to visit the Loire Valley last fall. I could not get enough of the delicious homemade marmalades served at the breakfast table. Our host, Joke shared her recipe and I anxiously awaited January to begin searching for the special bitter oranges. Unfortunately, the brief window of seasonal opportunity was a sliver in time at our grocery stores. I tried to enlist my friends from abroad to risk their visa status and smuggle some of the bitter delicacies across the pond but unfortunately, the threatening landing card brings out even pagan’s catholic guilt. Did they not think it was a good cause? In the absence of finding this orange, I began to practice “marmalade-ing” with grapefruit – another favorite not-so-sweet citrus. The typical Seville Orange Marmalade recipe is staged over 3 days 1) chopping and soaking 2) raising temp 3) adding sugar and canning. In addition to Joke’s recipe, I referenced the River Cottage Preserves Handbook which offered the 3 day sliced method or abbreviated whole fruit soak and heat method.
Making marmalade is a straightforward process that creates complications for me for two reasons: 1) I have difficulty following a recipe. I am not an expert chef in any sense of the term, but for some reason I always think I know “the perfect ingredient” that will transition a recipe and I cannot restrain myself from using it. 2) I always, without fail, underestimate the amount of time that I will need. Hence, the great marmalade experiment, required three tries:
1) Buy organic grapefruit at Kimbertown Whole Foods. Juice the fruit and slice into thin strips, including the white pithy part. Add juice, 10 cups of water. Put pithy bits and seeds into cheese cloth and soak for 24 hrs. This turned into 36, then 48 hrs. Mold had grown. Toss.
2) Buy organic grapefruit at Kimberton Whole Foods. Try the whole fruit method. Remove only the buttons. Soak in 10 cups of water. Bring to a boil, then simmer covered for 2-2.5 hrs. Slice fruit in half, discard seeds, add juice to the water, slice the fruit and add back into the pan. Add lemon juice and 10 cups(!) (let’s use less) of sugar to the water and bring to a rolling boil for approximately 15 minutes until setting point. The (parentheses) is where I go wrong -assuming that I know a better way. By adding less sugar I threw off the ratio. I checked some sources and they suggested how to fix the ratio; add the pits for pectin, a little more sugar and a little lemon to activate the pectin. Finally! It set. Now that I made it work, I just had to improve it, Scotch Marmalade! I had tried a delicious version during a weekend away and now, I found the instructions to add it in at the end. I did. Interesting flavor, not as sweet as you anticipate, slightly bitter. Not for everyone – probably not the kids.
3) Now that I had figured out how to make the marmalade set, I was dangerously armed with the confidence to prepare the treasured Seville oranges that I found out of town. For traditions sake, I wanted to use the tried and truce recipe passed along by Joke. Juice oranges and slice into thin strips. Pithy parts in cheese cloth. Add water and soak for 24 hrs. Transfer to a pan and boil for 45 minutes. Transfer to a bowl and soak with sugar for 24 hrs. One reference mentioned that as soon as you add sugar, the skins will not soften. Boil for 15 minutes until setting point. Unfortunately, I could not get to the setting point. I had already poured some of the liquid into jars but they became cocktail syrup. I put some back in the pan, added a bit of pectin and boiled again. This time, I created a thick syrup to make a dentist cringe. It reminded me of my favorite childhood candied citrus slices.
Voila Marmalade Three Ways – 1) Scotch Grapefruit Marmalade 2) Seville Orange-tini Syrup 3) Sauce pour duck a l’orange! Who knows what next year’s citrus experiment will bring! Perhaps I will learn to follow a recipe…
A Dinner to Celebrate George Burns? Alas, or shall I say Lads and Lassies, it was a dinner to celebrate the Scottish Poet Rabbie Burns! I laughed at this comment because it was a similar reaction that I had when I was invited to my first Burns Night Supper when living in London. Our friend Jane was “blessed” with her “daft” American friends who had no idea who this legendary man was and proceeded to host this traditional meal. She hosted with all the pomp and circumstance required: scotch whisky, pipers, haggis, cock a leekie soup (feel free to blush), neeps and tatties, whisky, poetry recitings, kilts, toasts, dancing and did I mention whisky? It was a night to remember yet, parts of the evening needed reminders by the morning.
Across the pond to present day, John was preparing the menu for a dinner with friends a few nights before January 25th. The timing was perfect – we must have haggis! Alas, all you “sheep pluck fearing” lads and lassies, we decided upon a 2011 modified Burns Night – American style (a Brit might say it was dumbed down but we believe it was brilliant!).
Bill of Fare
Piping in the Pork with Milk (Johns favorite Arista al Latte) and
Vegetarian Haggis (onions, carrot or parsnip, Chris’s mushrooms, steel cut oats, nuts, stock, cinnamon with other pumpkin pie spices, herbs)
Neeps & Tatties (Canal House Cooking’s pear, parsnip and potato puree and
Dessert included Madagascar Vanilla instead of bread pudding. (Thanks to my dad’s postum, Lisa’s sour cherries and owow cow, the pudding was not missed!)
Guests arrived in some form of traditional attire – whether that meant woolen cape, flannel shirt, wool sweater, or skinny tartan tie. Burns Night was thoroughly wiki’d before arrival so it was fun to have accessories of printed poems and daggers. Whiskey and Scottish brew was served. Victoria and Dave fully engaged us when they read their poems passionately. Unfortunately, no one understood a word of it.
Jim and Lorna brought the quintessential Braveheart cape and dagger so it was thoroughly dramatic when Jim “Addressed the Haggis” and said “An’ cut you up with ready slicht”.
You could hardly notice that we had our dueling macs, one for reading and the other a google’d photo of a true, yet virtual, haggis.
As for toasts, rather than resorting to roasting the opposite sex, we were enjoying the meal and laughing so much that I believe we toasted ourselves – completely appropriate and so American, I just loved it! Thank you Rabbie for prompting a great eve and Happy Birthday – we’ll think of you again next year!
The Kitchen Potager is aiming to be your one stop local shop by offering Bucks Bounty Baskets through the holiday season. Understanding that for many of us, it is more fun and fulfilling to give gifts that support our local entrepreneurial friends, we are making it more convenient for you. Bucks Bounty Baskets will package items for pick up in a large or small crate (made in the USA), wrapped with brochure describing our local sources and gift card representing our revered Bucks County. Free delivery is available within a 10 mile radius of Ottsville for the holiday season or for group deliveries.
Our local sources include (the list continues to expand) Ajiri Tea, Brad’s Raw Chips, Buckingham Valley Honey, Bucks County Preserves, Chestnut Hill Gourmet Foods, The Coffee Scoop, Delice de Catharge Tunisian Organic Olive Oil, Marie’s Soap, oWow Cow Creamery, Peace Valley Lavender Farm, Riverwick Candles, Rocky Top Farm, Yafa’s Joy Sesame Treats, and books from Canal House Cooking and Linden Hill Gardens.
Please email email@example.com or call 215.767.4051 for pricing options and selected assortments.
We had a great weekend at the Ottsville Holiday Festival at Linden Hill Gardens! Patrons from near and far were impressed with the quality of vendors and thrilled to walk away with goodies created by local entrepreneurs. Vendors were having fun visiting with friends – new and old. We are lucky to have a creative crew in our community! There is still plenty of time to contact our participating vendors before the holidays and we will appreciate your support!
(Apologies for the fuzzy pics below – one of my eggs cracked on my iphone leaving a fuzzy film over the lens but hopefully you will get the gist of the fun!)
Chestnut Hill Farm Gourmet Foods
Church Hill Gardens Homemade Cosmetics
Cornelia Pierce Homemade
Cottage Street Studio Ceramics and Pottery by Renee
EON Organics Cosmetics
Hand-dyed Silk by Robin Long
Jen’s Gems Originals
The Kitchen Potager
The Kitchen Garden Cooking School
Linden Hill Gardens
Mediterranean Delicacies Organic Olive Oil
Ridge Valley Farm Maple Syrup
River Valley Waldorf School
River Nymphs Sweet & Savory Treats
Pipersville Frame and Art
WoodsEdge Wools Farm, LLC
Yafa’s Joy Sesame Treats
Zoe’s Real Fruit Jewelry