ON THE FARMI've been making all manner of gifty items this week, including alpaca fiber dryer balls and our new Mudhoney soap with local clay and local honey. I make hot process soap in the crock pot. It takes an hour. Here's the recipe I use:(***If you've never made soap before and are about to try, please check out this detailed article .)2.4 oz castor oil7.6 oz olive oil20 oz coconut oil9 oz distilled water4.8 oz lye +1 TBSP local clay1 TBSP local honeyClay and honey hydrate and soothe the

On the FarmHyssop (left) is a drought hardy member of the mint family. It has a beloved spot in our Bees & Teas garden.I'm currently processing our farm grown hyssop. After I strip the dried material from the stems, it goes into our some of our winter favorites: lavender, hyssop and oolong tea; elecampane, mullein and hyssop honey; and our herbal bath teas. We also offer it dried by the ounce for use in your own herbal projects. And two essential resources are now available in our store:Wheaton Labs Permaculture

On the FarmPurple people healers. We offer an array of gifts under $20. Holiday purchases help keep us on the farm during the winter months. Thank you!Spicy Seasonal SpecialThis week's shop special is three of our herb/spice blends for $15. Choose from Tzatziki Seasoning, Smoked Sea Salt with Rosemary & Garlic, Roasted Cumin Seed Powder, Svanetian Salt, Apple Pie Spice Blend and Berebere Spice Blend. Rod's House Menu: Nona made baguettes to go with our main of chicken fettuccine Alfredo made with Farmer Wren's garlic and our herbs. For dessert

On the FarmPierogi with Potato, Kefir Cheese & Caramelized OnionsWhen I lived in Russia, one of my favorite stops was Kroshka Kartoshka (Little Potato), a food cart that offered hot baked potatoes with a variety of toppings. It was there I first tried bryndza, a uniquely flavored sheep's milk cheese--Delish! I never could find it here, and we don't have sheep, but when I first tasted kefir cheese, it took me right back. Inspired by that Moscow food cart, I pulled some basic ingredients from the pantry and folded that

On the FarmBiscuits are just right for soup season. Here's the recipe I've been using, made with kefir cheese, which I suddenly have a LOT of. Kefir Cheese Biscuits (makes 9)(Adapted from Callie's Hot Little Biscuit recipe.) 2 cups self rising flour (240 grams)4 tbsp salted butter, room temp1/4 cup kefir cheese3/4 cup plain kefir1 tbsp salted butter, melted 1. Heat oven to 450F. 2. Combine four and room temp butter in a large bowl. Use fingers to break up the butter. The result should resemble grated Parmesan. 3. Add

Still Going Strong in the Garden: CalendulaLove the bright flowers of calendula? Want to learn more about their endless generosity? Watch or listen here to an in-depth podcast from our neighbor in Methow Valley herbalist Rosalie de la Foret. She hosts a conversation on the glories of this intrepid garden ally with Helena del Pesco--independent chef, fermentation teacher, food business consultant and clinical herbalist. Enjoy! And when you're ready to infuse your own oils, etc., look for dried calendula in our farm shop. Rod's House MenuThis week we're offering Jo