Fall: cool crisp nights mean plump pears, boxes of apples destined to become apple cider vinegar, more green tomatoes than will ever ripen, fragrant quince, winter squashes and pumpkins, and the cozy comfort of a cellar stuffed with onions, garlic, potatoes and stuff in jars ready for winter feasting.
We're officially tired of zucchini, having had it multiple times for every meal (yes, even for breakfast: grated, sauteed and served with poached eggs and bacon) and even dessert (you haven't lived if you've never had chocolate zucchini cake). We are definitely NOT tired of the cutting garden filled with dahlias, roses and annuals, and mourn the day when the frost takes them down until next year.
Share the Sweetlife Christmas Nov 30-Dec 2, and Saturdays in December. Our studio will be open for holiday shoppers, and we are busy filling the shelves with homegrown, handmade Sweetlife Farm provisions for pantry and personal care. Watch our blog and sign up for our newsletter to be kept up to date on new products and a little surprise we will be sharing soon about the three day Sweetlife Christmas open house.
Nancy and Bob