Newsletter

Green is beautiful, that’s our motto.  Spring is just around the corner and it’s surely time to start planning for the garden.  When I was young we planted potatoes on St. Patrick’s Day.  Do people still do that? 

Today when things are changing so rapidly and each day brings more news, good and bad, it’s comforting to think about those years when I grew up on a farm in Lafayette County.  You could pretty much depend on things being the same, one day to the next.  Except maybe the weather.   The cows came in for milking in the morning, the livestock was fed, the school bus arrived.  In the evening there were chores, those cows, again, homework, supper and clean up.  We even got to watch an hour or so of TV until bedtime.  On the weekends it was more chores, Church and Grandma’s house on Sunday, and then the week started all over, once more.  

Like a lot of young people, I was anxious to leave the farm and make my way in the “big” world.  Today, nearly 60 years later, I remember the seasons of work and fun with fondness.  I remember the greens of spring, the golds and red of autumn, and the snow that filled our winters with all kinds of fun. 

Today I especially remember the snow.  The park behind the store is covered with the white fluffy stuff and the geese are huddled around the pond.  Spring is just around the corner, though, and we can look forward to the green of St. Patrick’s Day and the green of spring. 

Until then, it’s the perfect time to curl up with a good book.  

Beth and Marilyn

Just for Fun

 During February we tried a new cookie recipe that was favorably received by customers here at the store.  These would be great for your St. Patrick’s Day Party.  

Chocolate Chip Cookies with Irish Cream

Yield: 3 dozen

-1/2 cup unsalted butter, softened
-1/2 cup lightly packed brown sugar
-1/2 cup granulated sugar
-1 egg
-1 tsp. vanilla
-1/2 cup Irish cream
-2 cups flour
-1/2 tsp. baking soda
-1/2 tsp. baking powder
-Pinch of salt
-1 cup semi-sweet chocolate chips (I use at least two cups)
-1/2 cup chopped walnuts or almonds (optional)

1) Preheat oven to 375º

2) Cream together butter, sugars, and the egg in a large bowl. 

3) Add vanilla and Irish cream and stir until fully incorporated. 

4) In a separate bowl, combine flour, baking soda, baking powder, and salt. Incorporate the dry ingredients into the butter mixture in two equal parts. 

5) Gently stir in chocolate chips and chopped nuts.

6) Drop spoonfuls of batter onto a lightly greased cookie sheet (use parchment paper for quick clean up) and bake for 8-11 minutes. Cookies will be golden brown around the bottom edges, as well as lightly browned on top.  (I use a small ice cream scoop instead of a spoon to ensure uniform size.)