A New Book Coming…and I’m Writing It! What It’s About and How to Pre-Order

So, I’m writing a book.  For over a year I have been shopping a proposal to publishers.  I knew that I could self publish at any point, but I have wanted to collaborate with a publisher for many reasons, not the least of which is to tap in to a professional editor’s expertise in helping to make the book  something that will best serve my audience and that will have a viable distribution channel.   One publisher told me that the proposed book was too broad for their niche.  Another publisher told me it was too niche for their broad audience.  Fortunately, like Goldilocks, I found a match that was just right in Down East Books, headquartered in Rockport, Maine (yes, I know the image says Camden, but trust me on this), which is an imprint of Rowman & Littlefield in Maryland.

This book is both in itself, and is about, the realization of dreams.  I learned to read when I was three.  My mother always said I was two but I’m adding a year to that to make up for a possible exaggeration on her part.  I mean, maybe?  But no matter.  I started writing stories at about age five, drawing pictures to go with them.  I remember one in particular was titled, “The Foggy Frog.”  I collected frogs, the toy and figurine type, although I played with real live toads on the regular outdoors on the edge of the southern NJ Pine Barrens where I grew up.  I remember the pictures I drew.  I could recreate them even today.  By the time I was twelve I knew I wanted to publish books of my own.  I was twelve over forty years ago.  In the intervening four decades I had stopped listening to the inner me who wanted to write, make art, play music, and have a creative career.  People who meet me today think I’ve been working in the creative economy my entire life, but it’s only been since 2014 that I’ve worked in fiber art full time.  By the time my new book is published it will be 2020.  I will turn fifty-five years old in 2020.  I want you to hear something loudly and clearly in this:  it is never too late to realize a dream.

The working title of this book is,  Seasons at the Parris House: Heritage Skills for a Contemporary Life.  I have no idea at this moment whether or not that will be the title on the front of my book when it is released in 2020 but it captures the essence of what it is about.  Let me take an excerpt from my proposal to explain the vantage point from which I approach this project:

“When I was thirty five, eighteen years ago, my husband and I moved ourselves and our four then-little sons from the urban/suburban Princeton, NJ area, a region in which we had spent our entire lives, to rural Western Maine.  We went from a 1950s mid century modern cape on a suburban lot to a two hundred year old Federal home and barn in a National Historic District. Our new neighbor across the street had a cow in the backyard, much to our young sons’ amusement.   I was a stay at home mother with a degree in Business Administration/Marketing from the University of Delaware. I had, prior to becoming an at-home mom, worked in market research and in procurement and project management for a large defense contracting company on busy Route 1 in NJ.  I didn’t garden, I didn’t hook rugs, I didn’t keep chickens or bees, I had no idea how to can food. Upon arriving to the Parris House, I noticed that our apple trees looked like they needed some attention, but I had no idea what to do. Sometimes I baked. But it seemed as though almost everyone around me in my new home was proficient in at least one heritage skill, whether they were my age or old timers, and I thought, “That’s amazing.  I need to learn these things too.” That was the beginning of my journey of bringing heritage skills into my own life, without a big farm, without a lot of formal training, but rather learning them the way the people around me had learned them: the passing on of knowledge, often inter-generationally, from one human being to another.”

That was my situation upon the realization of one of my most fervent dreams to that point, which had been to move to rural Maine and raise my sons here.  What I know now is that the desire to work with my hands, create something out of nothing, grow and preserve food, keep animals and insects, and “practice heritage skills,” was not unique to me.  In the nearly two decades I have lived here in Maine and collected a new skill set, the yearning for these skills among the general population has only increased, including among people living in urban areas and people with little to no land at all to work with.  I tell people all the time that none of this is rocket science, but they often seem skeptical.  They seem to believe that heritage skills are complicated, mysterious, or beyond their reach.  They are not, and this book is for anyone who wants to make a start toward learning them.

I have always enjoyed the juxtaposition in my own life of living in a two hundred year old home in a National Historic District while always embracing the newest technology I could afford.  At the Parris House we have smart phones, smart lights, and smart thermostats.  This laptop I’m writing on right now, not to mention the fact that I use it to run a business that’s about 90% online, is a technological godsend.  We also have centuries old windows with wavy glass and completely pesticide free growing practices.   I dye wool in pots on top of a vintage gas range…and then sell that wool to anyone literally in the world who wants it via the internet.  You don’t have to live like Laura Ingalls on the prairie to embrace heritage skills, and you don’t have to completely forsake the solid methods of our ancestors to live a contemporary life.  Mix it up.  Make some dreams come true with it all.

The book will take you through the four seasons at the Parris House.  It will take a look at the historical contexts of the place, people who went before us, and lifestyle behind what we do here today.  Each season will have fiber art projects, recipes, growing tips, fun things for you to try yourself.  You do not need a farm.  You do not even need a lawn for some of these projects.   They will require no super specialized equipment, impossible to source ingredients, or secret codes to unlock. They will be simple, but not insult your intelligence.  Each featured project or recipe will result in something valuable, beautiful, and/or delicious but without unnecessary complication.  Many will be starting points or stepping stones to get you on your way to a deeper study of whatever it is you find you are most interested in.

It will have beautiful pictures, because I’m a visual person and I’m going to be taking lots of beautiful pictures for this project.

It will be a working book.   While I hope to make it visually inviting, it is not meant to sit on the coffee table or the shelf.  It is meant to be out and open on your kitchen counter or table, in your craft area, or even outside with you, as a reference and companion for the projects it contains.  Get it dirty, dog ear the pages, use the hell out of it.

For me personally, this book will be a grateful acknowledgment of Maine, of Paris Hill, and of the Parris House.  Without this setting, I would be a different person living a very different life.  That aspect will be strongest to me alone, though, because this book is really written for and focused on you in your place and in your life, be it urban or rural, east coast or west or somewhere in between, in North America or well beyond.

By the time this book is published, we will be gearing up here to offer seasonal quarterly retreats at the Parris House which will provide hands on experiences in fiber art and heritage skills, which will provide more learning opportunities for those who want to expand their making and doing.

Sound interesting?  I was brand-new-author-thrilled when I saw that Rowman & Littlefield had already put up a pre-order page for the book.  You can click on that HERE.   Please remember that publication is not scheduled until 2020.  In the meantime, I’m working hard!

If you would like to keep up to date on everything that’s planned for the next chapter (pun intended), a sign up box for our newsletter is at the bottom of every page of the website.  You will never be spammed.  In fact, the newsletter needs to publish a bit more often (as time allows…or doesn’t…).

For a glimpse of the Parris House homestead, enjoy the pics in the slideshow below.

That’s the big news from here.  Thank you for reading.  – Beth

 

Wool Dyeing with Acorns – A Serendipitous Experiment

My second son, James, is a biologist/ecologist, a recent grad of Dalhousie University in Halifax, Nova Scotia.  He is at home right now, teaching biology and environmental science at Hebron Academy.  He also serves on the board of the Center for an Ecology Based Economy in Norway, Maine.   He is here until his Canadian girlfriend, Beth, graduates also this spring.  Then he’ll be gone to Canada to start his life with her.  But…for the time being, he’s home, and we have learned a LOT from him about nature, plants, soil science, composting, climate change, birds and animals, and more.

As a result, we were not surprised when he announced he was going to try to make a bread meal out of acorns, which is something native peoples did prior to the arrival of Europeans on this continent, and which people who like to try this sort of thing still do today.  It’s a long process.  The primary issue is that the tannins need to be removed from the acorns before they are fit for human consumption.  Tannins are found in every day beverages, like tea and coffee, but acorns are extremely loaded with them.  This makes them not only bitter, but prone to causing the types of gastrointestinal upset not spoken of in polite company or professional blog posts.

To get the tannins out, James needed to soak the acorn meal for an extended period of time and change the water frequently.  He told me that some people will even put their bundle of acorns in to a running stream to let the tannins be leached out over time in the moving water.  Before he could do the leaching process, he had to crack the acorns open, pull the meat out of the shell, and then grind it all up in the food processor.  When he reached the point where he needed, “a cotton dish towel, or cheese cloth, or something” to hold the meal, I had what I thought was a brilliant idea.  I said to him, “How about if we wrap it in white wool and see if it will dye it?”  Fortunately, he was game.  And I knew that the water would be changed so frequently (several times a day in the beginning) that the wool would not get weird or stinky on us.

So the process began.  The water was changed frequently over the course of weeks.  Every once in a while we tasted the meal.  Sure enough, the bitterness was dissipating, and the wool was getting more and more nut colored.  I knew that at the end of the process, when the meal was ready for drying and baking, I’d have to mordant the wool, but this could obviously not be done while the acorn meal was still wrapped in it.

Finally, one day, James declared the meal ready for baking.  He took it out of the water, and the wool, and dried it on sheets in the oven.  The dried meal was then frozen in jars until he baked a bread with it at Christmas time.  It’s…an acquired taste.  There was some residual bitterness, but it also had an earthy, nutty quality that I very much liked.  The reviews were mixed with the visiting brothers, girlfriends, cousins, and grandparents.  If you’d like to try processing acorn meal and baking with it yourself, there are many resources on the web that can guide you.

I took the wool, mordanted it as best I knew how in a hot bath of white vinegar (I know there are better mordants for a natural dye like this, but this is what I had on hand), rinsed it, and dried it.

I like the color.  It’s a soft, nutty, slightly mottled tan, a little darker and yellower where the meal actually sat all that time, and I have a half yard piece – or I can put it in to fat quarters if you prefer – to sell.  I will be pricing them at $14/fat quarter.  (Contact me if interested!)  This wool is truly one of a kind as I don’t think I’ll be processing acorns again anytime soon.  Or maybe I will.  Maybe I will find a process more suitable to dyeing specifically and give it another try.  This was serendipitous, kind of akin to the Thai iced tea dye I did a while back after noticing how brilliant the color of the tea was when it spilled on my counter top.

Natural dyeing is not my area of expertise.  I do not currently teach it, because I feel that I don’t know enough about it.  I do plan to invite someone wonderful who does, however, to the Parris House in the summer or fall, so keep an eye on “Classes & Events” for when I can get that scheduled.

Happy hooking!  – Beth

 

 

 

 

A Gray Gardening Day in May plus the Parris House’s Honey Lemon (or Lime) Mint Tea Recipe

Today I put in most of the plantings for the Parris House vegetable and herb garden.  As some of you who follow me on social media may recall, around the time I was planning to start my seedlings, our local water utility burst an underground water main directly in front of our home, sending thousands of gallons of water in to the basement.  Unfortunately, this is the area where I usually have seedlings set up with grow lights.  The basement was a complete wreck and the cleanup and recovery have taken a couple of months, so…this year…no seedlings.

Fortunately, Smedberg’s Crystal Spring Farm in Oxford, Maine always has a huge variety of vegetable and herb seedlings, so this year, that was my solution.  I am usually picky with my seeds, selecting a lot of heirloom varieties, but this year growing my own plants was off the table and, having used Smedberg’s plants at times in the past, I know I will not be disappointed with my harvest.

I got the following in to the garden this morning, even though the weather on this Memorial Day is gray, cold, and frankly miserable:  tomatoes (three varieties), bell peppers, banana peppers, swiss chard, kale, eggplant, slicing cucumbers, pickling cucumbers, lavender, basil, thyme, rosemary, and oregano.  I have a good sized spearmint plant potted and over near the kitchen door, because let’s face it, that’s an invasive and if I put that in my raised beds it will party on until it’s filled them up.  Also, our rhubarb has come up once again and it’s really time (maybe past time) to cut some of that and make something delicious with it.  There’s still work to do, even though it’s getting so late in the season.  I still plan to add some dye/flowering plants to the herb bed and also to the container area near the house.  My husband put up the electric fence for me again this year and our stalwart plastic owl is standing guard as he has for many years (successfully) now.   In looking over my plant selections I’m pretty sure my Italian DNA is showing.

Here are a few pics of the fledgling vegetable garden.  I assure you that in a month or so, this is going to be lush and just starting to put off some food, that is IF it’s ever warm and sunny for more than a day or two at a time this spring.  I’m starting to wonder.

I really couldn’t resist taking some of the spearmint, even though the plant is relatively young and small.  I love mint in my iced tea and I make my iced tea a particular way.   The recipe is right here for you, if you’d like to give it a try.  Let me put forth the following caveats.  I do not like my iced tea very sweet (sorrynotsorry to those of you in the South; I know this is considered an abomination down there).  In fact, the only reason this recipe has honey in it is because a) I like the flavor of honey and b) I have bees and am about to extract my first load of honey (it will be called Tovookan’s honey and will be for sale – watch for it) in the next few weeks.  It wouldn’t be ok for me to not use it in my tea, after all.  Since I don’t have my own yet, the honey shown in the pic is from Beekman 1802, and it’s delicious.  What I do not like is for sweetness to obliterate the flavor of a really good tea.  Second caveat is that I like my tea like I like my coffee – so strong you could stand a spoon in it.  Please adjust for your own taste.   Third caveat (hello, Canadian friends!) – I am using King Cole tea which my son James dutifully picks up every time he goes to visit his girlfriend in Nova Scotia.  This is a very popular Canadian tea that has ruined me for most other everyday teas, but if you can not procure this, just use your favorite.  Each King Cole tea bag is made to brew 2 cups, so you just have to double how many you use in your recipe.

1 half gallon Ball canning jar or a half gallon container of your choice  (but let’s face it, the canning jars are really cute)

3 King Cole Orange Pekoe tea bags OR 6 tea bags of your favorite tea

2-3 tablespoons honey or to taste (go ahead Southern friends, pour that jar upside down and count to 100)

1 lemon, cut in to quarters (lime is also tasty)

1 sprig of fresh mint, cut in to slices and put in to a tea ball

About 4 trays of ice (the Parris House icemaker broke about ten years ago, the repair guy said $600 to fix it – we use trays)

Fill your kettle with hot water and start it on the stove (or plug it in).  Meanwhile, put the honey in the bottom of the jar, and cut up your lemon and mint.  I don’t worry about the lemon seeds, but if they’ll bother you, remove them.  I put my mint pieces in to a tea ball so that I don’t have to fish them out of the tea later.  This may compromise the diffusion a little bit and you can certainly just put them in whole.  However, do NOT put them in the jar yet.

Once your water is boiling, fill the Ball jar to about a third with it and then stir the honey from the bottom until dissolved.  Add your tea bags, fill to about half with the hot water, and steep with the lid on for as long as you like.  As I said, I like my tea super strong, so I let it get plenty dark, about 10 or 15 minutes (ok, sometimes longer – yes, I know it can get bitter – yes, I kinda like that).  When steeped to your liking, remove the tea bags and add the ice.  Notice that I have not yet added the lemon and mint.  This is because I do not like the lemon to take on that “cooked” flavor that can happen when you’ve put the lemons in while the water is still too hot.  I also think it alters the freshness of the mint.  So I wait until most of the ice has melted and cooled and diluted the tea.

Once the water is not hot enough to alter the freshness of the lemon and mint (about room temperature), add those to the jar.  Let these flavor the tea for at least an hour or two.  I recommend getting them both out of the jar the same day, though, because I think the lemon starts to take on an odd flavor if left in the jar too long.   I store the tea in the fridge so that the flavors stay fresh and so that when I use it it’s very cold.

Unfortunately, today is not an iced tea day.  Today is a hot tea, hot coffee, or possibly even hot chocolate day here in Maine, replete with wood stove burning to knock the chill off.  But…I have to think iced tea days are coming, so try making it this way and let me know what you think.

Happy Memorial Day and happy hooking.

P.S.  I have not failed to observe Memorial Day; in fact, I am always deeply reverent of its origins and meaning.  If you follow me on Facebook you will have already seen a Memorial Day post I wrote for the Paris Hill Historical Society today.  Take a look by clicking HERE.  Thank you!

Depression Era Poor Man’s Cake, Courtesy My Grandmother (and a Coupon Code For You)

My grandmother, Mary Barnard, with my niece, Rose, my son, Robert, and my husband, Bill, circa 1991, at her Little Sebago Lake cottage in Gray, Maine.

I’ve been thinking a lot about my grandmother lately.  I often think of her in challenging times for so many reasons.  At the moment I am realizing that I can no longer realistically run Parris House Wool Works as alone as I have been, because I am running myself ragged (no, threadbare) keeping up with all of the wonderful opportunities I’ve been given.  I have one fantastic helper, a virtual assistant, already started, and two other people waiting for me to get my act and timing together in a smart enough way to hand them some work.  So really, not catastrophic, but the overwhelm is a bit much right now.  Additionally, and more actually truly sad, the canine love of my life, Corgi Tru, was diagnosed with cancer last week and is not expected to live the summer.  She is twelve and she’s had a fantastic life, but I wasn’t ready to face letting her go so soon.

I think about my grandmother in stressful times because I loved her so much and she was such an enormous influence on who I am today.  The very best times of my childhood were spent at her summer cottage on Little Sebago Lake in Gray, Maine.  I was a stressed out child, mostly due to circumstances at home but also because, well, I seem to have been born Type A (I’m working on it). The summer cottage time in Maine with my grandmother was the antidote to that stress.  There were no crazy expectations at the cottage.  I was always good enough.  In fact, I was great, or so my grandmother told me.  We played cards, swam in the lake, climbed hills to find wild blueberries, hiked to an abandoned cellar hole and cemetery, and ate.  We ate ice cream every night at 8 o’clock on the dot.  My grandmother didn’t scoop it out like most people do.  Nope.  She took the paper wrapping off the half gallon – a true half gallon back in the ’70s – and then cut the ice cream in to perfectly even bricks.  I will never know whether she did this just to have nice equal servings or because she had been a Depression era mom and this was the most efficient way to divvy up a box of ice cream.

As I said, my grandmother had been a Depression era mother to three children, my Uncle Courtland, my Aunt Dorothy, and my mother, Elizabeth, all born between 1920 and 1928.  She knew what difficulty really meant.  She lost both of her parents before she was forty herself, and she survived the indescribable worry that must have come with having a son and son-in-law serving in combat during World War II.   As a child I never gave any of these things a thought.  I just knew that this was the sunny grandmother who made my life a dream in the summers and had introduced me to Rudyard Kipling, Lewis Carroll, Grape Nut ice cream, daily diary keeping, Canasta, and, perhaps most pivotally, Maine.

I would often awake in the summer time to the delicious aromas of whatever my grandmother was already baking in the kitchen.  Sometimes it was homemade fried donuts, or cookies, or the recipe I’m going to share with you now, Poor Man’s Cake.  Poor Man’s Cake was a Great Depression recipe and I’d bet there are variations of it, if not this same recipe, in your family too.  It may even be older because my copy of the recipe from my grandmother says, “Poor Man’s Cake, World War,” which may indicate World War I.  Her brother, my great uncle Winfield Martin, had fought in France during the Great War and nearly died.  Thankfully, he recovered in a hospital in France, came home and lived a long and good life.  You will notice that this recipe has no milk, no butter, no eggs.  But don’t be put off.  Either this cake is the most delicious and addictive old recipe ever, or…it just is to me because so many memories are attached to it.

Here it is for you to try.

1 pound raisins in 2 cups water, boiled 15 minutes

Add to the raisins…

3/4 cup shortening and mix together

2 cups sugar

1 cup cold water

1 tsp cinnamon

1 tbsp baking soda

1 tsp nutmeg

1 tsp allspice

1 tsp salt

4 cups flour

1 cup chopped nuts

1/2 jar candied fruit (I don’t know what 1/2 jar measures out to, but feel free to wing it)

Mix all ingredients together.  Bake at 275 degrees for one hour in 3 greased and floured loaf pans.

I know that sounds like a very low oven temperature, but that’s what my grandmother did.  What you end up with is a very soft, very dark raisin/fruitcake, very unlike those doorstop fruitcakes often found in the supermarket during the holidays.  Sometimes she left out the candied fruit and it was more of a raisin spice cake/bread.

This week (May 22nd to May 29th) I’ll offer coupon code POORMANSCAKE in the Etsy and Shopify shops for 10% off your order of $25 or more, and let me know if you try the recipe!

Happy hooking – Beth

 

How to Make Scented Pillow Inserts

It’s been a while since I’ve done a “how to” post even though they always end up being some of the most viewed on the site.  This week I needed to make quite a few scented pillow inserts for our scented hooked pillows and thought I would just document this very simple process and share it with you.

As you can see in the photo above, you will need:  cotton muslin, fabric shears, a ruler, or better, quilting squares, straight pins, a sewing machine, and whatever scented deliciousness you’re stuffing your inserts with.   Please see the end of this post for suggestions on where to buy some of the ingredients.

Before we go further, one of the stuffing materials I use often is buckwheat seeds.  Buckwheat seeds are nice because they hold heat and cold better than buckwheat hulls, and are therefore great for microwaving or freezing once inside your finished pillow.  A heated or cooled buckwheat seed pillow can be used for aches, pains, headaches, or just soothing, especially when scented.  I scent mine using essential oils, or as you can see in the mix in the photo, I also use actual plant flowers or leaves, in this case lavender flowers.    Please DO let your buckwheat seeds sit at least overnight to completely absorb the essential oils.  This way you will never end up with oil spots on your inserts.

A lot of people like to save money by using rice, but I do not think it does quite as well thermally, and I also think rice is sometimes vulnerable to having a latent infestation with critters/moths.  Buckwheat seeds also, vs just the hulls, have a heft to them that I think is soothing when the pillow is in use.   The 6″ x 8″ buckwheat seed inserts shown here today are one pound each.

A second note:  Yes, the table in my work studio is an old air hockey table (although it still works for air hockey) because think about it.  It’s white (perfect for tracing patterns), it has little holes all over it that look like and serve as a grid, and it’s huge.  I hope to look at this blog post five or ten years from now after I have built a beautiful separate building for all of my business and homesteading needs, replete with a custom made table, and have a bit of nostalgia.  For now, though, this is what it is!

Okay.  Clearly you’ll want to measure out your pillows on the muslin.  I find that a quilting square and an art pencil are perfect for this.  The square keeps my lines nice and neat and, well, square to one another and the art pencil makes a very faint line which is less likely to show on the finished insert.  Yes, we turn them inside out after sewing, and yes, the insert is hidden inside our hooked pillows, but I just like to keep even the hidden parts of my work as clean as possible.

I measure the pillows so that the fold is along the longest side, if they are rectangular.  I also leave an extra inch for the seam.  So, in the case of my inserts for a 6″ x 8″ pillow, I measure the muslin 13″ x 9″ (12″ x 8″ with the extra inch for stitching).  If I have more than one insert to make, I draw them side by side.  A note about making these in advance:  I don’t.  I want the scented materials in my pillows to be as fresh and fragrant as possible, so the inserts are made very shortly before the finished hooked pillow is shipped.   Here is what they look like prior to cutting out.

Just cut along the lines you have carefully measured, and then you’ll be ready to fold, pin, and sew.

After sewing, pop the pillow right-side out, like so!

Now it’s time to stuff!  I use a measuring cup and a funnel to stuff the insert when I am working with buckwheat seeds.   Also, when working with buckwheat seeds, I pin TWICE.  I pin once down at the fill line to keep the seeds from wandering up and out while I’m sewing the insert shut, and I pin again closer to the top to keep the ends aligned while sewing.  You can see my finger imprints on the finished pillow where I pressed down on it.  This demonstrates how nice and moldable to your body buckwheat seed pillows are when you are using them heated or chilled.

On the other hand, this IS Maine after all, and sometimes I’m using Maine balsam fir as a fragrant stuffing for our pillow inserts.  The process is essentially the same, except with balsam I tend to stuff the pillows more firmly, as they are not meant for heating or chilling or conforming in any way.  I fill them much closer to the top of the pillow, pin ONCE this time, and sew them shut.

That’s it!  As you can see, this is not hard to do.  However, if you would like inserts pre-made for you, you can buy the balsam inserts on our Etsy shop, and I will be adding buckwheat varieties as well.

Here’s a resource guide for the variety of materials used:

I hope you have found this helpful and will give a try to adding scented inserts to your own hooked pillows!

Happy hooking! – Beth

 

 

It's Hot. Make This Amazing Iced Tea using Society of Shakers Fruit Blend.

ShakerTea

It’s been uncharacteristically hot and humid here in Paris, Maine for the past several days.  Today, thanks to a cold front passing through, we have much cooler, drier conditions.  I’d enjoy the recipe I’m about to give you any day of the year, but it’s proven especially good when you’re trying to survive a dog day of summer.

I spent last weekend mostly at the Sabbathday Lake Shaker Village in New Gloucester, Maine.  On Saturday, my husband and I taught a beginner soap making workshop, and then on Sunday I participated in Open Farm Day, demonstrating rug hooking in the historic Shaker barn.  After our workshop on Saturday, we stopped in to the Shaker store and picked up the Society of Shakers Fruit Blend Tea.  You can purchase it HERE in the on-line Shaker store, but if you are local or anywhere near local, better yet to go visit the community and take advantage of their wonderful farm and garden tours, two beautiful shops, educational programs, and inviting and peaceful atmosphere.  Lots of things in the Shaker stores would make amazing holiday gifts, so start your shopping early.

The Fruit Blend Tea is unbelievably delicious and refreshing.  In the fall, you’ll want their mulling spices, but let’s not get ahead of ourselves.

This is how I make iced tea with it…

  • Put three heaping teaspoons of Society of Shakers Fruit Blend Tea in a 1 quart Ball jar.  I brew mine loose and then strain it, but you can use a tea ball that will fit through the opening.  A wide mouth jar is best for this.
  • Add almost boiling water to the 3 cup marker on the side.  Let brew at least 8 – 10 minutes; you want it to be strong.
  • If you need to strain the tea, now is the time to do it, but put it in to another quart sized Ball jar.
  • Add a heaping teaspoon of local honey or to taste.  I do believe at certain times of year you can purchase Shaker honey as well.  I get mine from a self serve stand on Mount Mica Road in Paris, Maine.  See the label in the pic!  Next year, fingers crossed, we will be offering Parris House Honey from our own hives.
  • Now add ice until the tea level comes to just the bottom of the jar lid threads.
  • When the ice melts it’s ready to drink!  Pour it over ice or put it in the fridge to chill.

I have been making one of these jars every morning and just about finishing it over the course of the day.  You could add lemon or lime to it, but honestly, the flavors in this tea are so perfectly blended I have found that adding fresh citrus takes a bit away from it.   Nor does it really need fresh mint as it already has some mint incorporated.

I support the Sabbathday Lake Shaker community as a Friend of the Shakers and through teaching and volunteer work at the village.  I hope you will consider doing so as well.   The Sabbathday Lake community is the home of three living Shakers, Brother Arnold, Sister June, and Sister Frances.  There is no other Shaker site in the nation inhabited by Shakers.  You may read about them in this Downeast Magazine article, aptly titled, Unshaken.  The Shakers are very engaged with the outside world lest anyone think they are cloistered, and yet they are examples of love, faith, hard work, and devotion, qualities we could all aspire to just a little more in this world of ours.

Enjoy the tea, and happy hooking!  – Beth