Post date: Nov 22, 2014 7:18:37 PM
We've been so busy, I haven't updated this blog for way too long... Yesterday (Friday) late afternoon/evening we took some handspun yarn and some Learn to Spin Kits we had made up, with hand spindles we built and some of our wool, to the Farmer's Market in San Miguel. They kits attracted more interest than the yarn! But the weather turned cold and windy, so attendance at the market was sparse. Nevertheless, we sold one kit (!) and we will bring them again next month, December. Also soon will add them to Our Shop on this website and on Etsy. Anyway it was a lot of fun being at the market, talking to people, and spinning on the wheel we brought with us. Kids, especially, are fascinated by spinning which is a very good thing - so it doesn't become a "lost art."
Here is a recipe that I (Lynn) developed, for pumpkin bread:
1/4 cup butter
1/4 cup canola oil
1 cup sugar
1 1/2 cups cooked pumpkin (fresh or canned, fresh is better but canned works fine)
1/4 cup milk
1 teaspoon vanilla
1 teaspoon baking soda
1 cup unbleached flour
1/2 cup whole wheat flour
1/4 cup corn meal
1/2 to 1 teaspoon cinnamon (to taste)
1/2 to 1 teaspoon nutmeg (to taste)
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup pine nuts
1/2 cup sunflower or pumpkin seeds
You can substitute any seeds or nuts for the pine nuts and sunflower or pumpkin seeds. Pecans are good too.
Preheat oven to 350 degrees F. Cream fats and sugar. Beat in eggs one at a time. Stir in pumpkin, milk, and vanilla. Add dry ingredients and mix very well. Pour into a greased loaf pan. Bake one hour or until a toothpick inserted comes out clean. Cool, remove from pan, slice.