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13 Sep

Pie...apple...local

Posted by Wendy Ives

Yummy...nothing like a home baked apple pie with local ingredients. I personally like mine with JUST apples. 

What you need:

Pie Plate, rolling pin, knife, oven.

Ingredients:

Apples (between 5-15 depending on size)

2 cups flour (any kind will do) for crust. Plus 1 cup flour for crust prep.

1 stick butter or 1/2 cup oil

1/3-1/2 cup water or milk (depending on whether you want a more cookie like crust - milk) 

1/4 t cinnamon,  pinch clove, allspice, nutmeg (optional)

honey or maple syrup to taste (optional)

 

1. Pre heat oven to 350-375 degrees F

2. Mix flour, butter, water or milk in bowl with a fork. When all liquids are soaked up by the flour, knead until the crust has an even consistency. Let rest.

3. Prep apples: core and peel, if desired. Quarter apples, and then chop each 1/4 into 1" pieces. Toss with desired sweetener, and a teaspoon flour. Let sit.

4. Oil or butter pie plate. Dust with flour.

5. Prep crust work area. Clean and dry. Sprinkle with flour, if rolling out a wheat crust. If working with a non gluten flour, just crumble 1/2 the crust into pie plate and press into shape, being mindful or evenly distributing the crust. Save the other half for the top crust.

If rolling out a traditional wheat pie crust, take dough and flatten in your rolling flour. Then place on clean dry work surface, and roll out. Flip dough over, dust with flour and continue rolling until crust is 1" bigger than the pie plate. Arrange crust in pie plate and trip edges to just over the pie plate lip.

6. Fill bottom pie crust with your apple filling. Make sure to evenly distribute.

7. Roll out top crust or crumble the other 1/2 of your crust on top. Cover all of the apple mix. With a rolled crust, Pinch top and bottom crust together and flute edges. Cut air vents in top. I like to make a smiley face or do something pretty.

8. Bake for 40-6- minutes, depending on oven...you'll know it's finished, when the apples start to smell yummy and booze out their natural sugar juice.

9. Let cool to firm up. Slice into 8 equal pieces and eat. Maybe with ice cream or yogurt or cold cheddar cheese or alone. Bon Apetite!

13 Sep

Pie...apple...local

Posted by Wendy Ives

Yummy...nothing like a home baked apple pie with local ingredients. I personally like mine with JUST apples. 

What you need:

Pie Plate, rolling pin, knife, oven.

Ingredients:

Apples (between 5-15 depending on size)

2 cups flour (any kind will do) for crust. Plus 1 cup flour for crust prep.

1 stick butter or 1/2 cup oil

1/3-1/2 cup water or milk (depending on whether you want a more cookie like crust - milk) 

1/4 t cinnamon,  pinch clove, allspice, nutmeg (optional)

honey or maple syrup to taste (optional)

 

1. Pre heat oven to 350-375 degrees F

2. Mix flour, butter, water or milk in bowl with a fork. When all liquids are soaked up by the flour, knead until the crust has an even consistency. Let rest.

3. Prep apples: core and peel, if desired. Quarter apples, and then chop each 1/4 into 1" pieces. Toss with desired sweetener, and a teaspoon flour. Let sit.

4. Oil or butter pie plate. Dust with flour.

5. Prep crust work area. Clean and dry. Sprinkle with flour, if rolling out a wheat crust. If working with a non gluten flour, just crumble 1/2 the crust into pie plate and press into shape, being mindful or evenly distributing the crust. Save the other half for the top crust.

If rolling out a traditional wheat pie crust, take dough and flatten in your rolling flour. Then place on clean dry work surface, and roll out. Flip dough over, dust with flour and continue rolling until crust is 1" bigger than the pie plate. Arrange crust in pie plate and trip edges to just over the pie plate lip.

6. Fill bottom pie crust with your apple filling. Make sure to evenly distribute.

7. Roll out top crust or crumble the other 1/2 of your crust on top. Cover all of the apple mix. With a rolled crust, Pinch top and bottom crust together and flute edges. Cut air vents in top. I like to make a smiley face or do something pretty.

8. Bake for 40-6- minutes, depending on oven...you'll know it's finished, when the apples start to smell yummy and booze out their natural sugar juice.

9. Let cool to firm up. Slice into 8 equal pieces and eat. Maybe with ice cream or yogurt or cold cheddar cheese or alone. Bon Apetite!

16 Aug

NYS Sheep and Wool Festival

Posted by Wendy Ives

Sheep and Wool Festival in Rhinebeck Sat. Oct. 21 9-5pm & Sun. Oct. 22 9-4pm  

Dutchess County Fairgrounds 6550 Springbrook Ave. Rhinebeck, NY 12572

 Our booth location is building 30, booth 4. 

There are Llama parades, sheep contests, little theatre performances, sheep dog herding demos, really great food vendors, and wool contests of all sorts. Plus, if you like fun clothing, buttons, socks, animals, anything to do with fiber, this is the best selection you will se in one place. I am honored that we got accepted on our 1st application.

We will have a fabulous lace and fingering organic eco dyed yarn selection, roving, felt shawls, silk scarves, LiXTiK and Ithaca Soap. See you there!

09 Aug

dye plants

Posted by Wendy Ives

This year I planted indigo, madder, weld, Hopi sunflowers, dyers coreopsis, amaranth, African and Burr marigolds. Plus we have loads of wild Queen Anne's Lace, which is supposed to yield a lovely green, goldenrod, various dye tree barks, and maple trees. 

I have already used my indigo, which seems to be VERY blue. I finally really got the hang of the indigo vat. Just keep feeding it fruit and indigo and it stays awake and ready to go. It's like a little smelly monster living in my dye kitchen. If I go too long without feeding it, it goes to sleep.

I can't wait to dye something with all of the dye flowers I've been collecting. A few years ago, Crystal from Under The Tree, gave me some of her dried coreopsis, and I got green and orange. It was lovely. I'm going to try for maroon, of course. And pink.

My Hopi Sunflowers are just about to bloom. That's going to be fun. They should yield a range of blues, purples, and grey to black.

I'm almost finished with my short sleeve Merino lace sweater. Then I'll start something with the Merino Silk blend. I have a lovely pattern that I developed a few years ago that I want to adapt to either a vest or shrug or a set of a few small knits. A quick pretty knit. I'm also hoping to take photos of all of the colors so they can be uploaded to the website for purchase. But, if you've been to our Farmers Market booth 22 and know what yarn and color you want, e mail at wendy@ithacasoap.com. I can ship it to you. Remember, a $20.00 or more bitcoin purchase gets you a free LiXTiK Lip Balm!

02 Aug

Knitting Patterns

Posted by Wendy Ives

The craft of knitting is as old as the hills. There are countless methods and endless ways of taking an ancient concept and making it fresh, modern, and fashionable. I never have enough yarn. 

I have a great selection of lace and fingering weight yarns in about 40 different colors to choose from. Each color is eco-dyed, using non toxic plant dyes and methods. Some of the dyes I make from compost, harvest from my garden, wild harvest, or responsibly purchase. All of my textiles are processed using Ithaca Soap Liquid It's time I transposed some of my knitting patterns out of my handwritten notebooks into a structured, easy to follow format. 

Even though my finished knit garment looks complicated, it's far from that. Each design is made up of a group of short repeats, that can be made to fit you (or whoever you are knitting for) by doing some simple calculations with a gauge swatch before you get started. Instead of sifting through lots of sizes in a pattern, having to keep track of what row you are on, and endless counting and checking to see where you are after a knitting break, you tailor my pattern for the recipient of the finished piece at the beginning.

By knitting this way, you get to make something spectacular, while still entering into the zen of the knit zone. 

I'm hoping to have at least 1 or 2 patterns in the next couple of weeks. They will be free with a yarn purchase to go with the pattern.

Come see and touch my Patagonian Lace weight 100% Merino or Falkland Island Fingering 25% silk / 75% Merino at the Ithaca Farmers Market. There is only 1 person between me and these non factory farmed herds. Also Look for us at The Rhinebeck Sheep and Wool Festival this Oct. 21 and 22. As soon as I know our booth location, I will let you know. Eventually I will put up more photos of the yarn so they can all be purchased here. There is a small selection there now. If there is a yarn color you saw in person, but it is not on the website, and wish to purchase it, please contact me

 

 


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