recently on the farm

Winter 2015 at Greensgrow Farm in Philadelphia, PA. This place brings a smile to my face even in the depths of winter.

diy nature-inspired gift wrap

Note: This post was previously published here as a part of my freelance work.

Years fly by. We talk about them as if they last forever, but in reality they are mere dots on a timeline. Thank goodness for holidays that mark a point in the year, for without them, we might not take a moment to stop and realize where we are. 

Where are we? First and foremost, we’re surrounded by people who support us each and everyday. Friends and family who allow us to stretch beyond ourselves to achieve something better, who support our dreams, and who are there when we need a shoulder to cry on. 

That is why I love this time of year. It’s a time to say thank you. Thank you for being my support and thank you for loving me. 

When you go to package up that gift of thanks, let it reflect all the love and gratitude that you truly feel. Pick something special that shows thoughtfulness, make something with your own two hands, and don’t forget about the presentation of the package. Go a little extra mile with the gift wrap and make that gift scream I love you. 

Here are three gift wrap ideas to get you started, each inspired by my favorite, Mother Nature.

Gift 1

Materials

Small Pine Cone

Gold Acrylic Paint

White Wrapping Paper

Paint Brush

Water Cup + Water

Paint Dish

Gorilla Glue

Tape

Directions

1. Paint your pine cone gold by adding acrylic paint to the tips of each little “leaf.” Let dry.

2. Wrap your gift in white paper.

3. Glue pine cone to the center of the package.

Gift 2

Materials

1/2 Lemon

Brown Kraft Wrapping Paper

Red Acrylic Paint

Paint Brush

Water Cup + Water

Paint Dish

Ribbon of choice

Tape

Directions

1. For this one, you essentially create a stamp out of the lemon. Paint it with the red paint and test it a few times on a scrap piece of paper until you realize the sweet spot of how much paint and how much pressure you need to apply. 

2. Once you have it down, tape the piece of wrapping paper to your surface and stamp alternating rows. Let dry.

3. Wrap your gift. Finish with ribbon.

Gift 3

Materials

Roving

White Wrapping Paper

Feather

Tape

Directions

1. Wrap your gift first with paper.

2. Wrap roving around the gift to cover approximately 1/3. Secure both ends of the roving with clear tape on the back of your gift.

3. Finish off by sliding a feather into the roving.

minted greek yogurt sauce

This yogurt sauce came about as the result of a successful farmer's market trip. The freshest ingredients - mint, young garlic, and beets - had my appetite feeling all inspired. I haven't been eating much dairy, but throw a small dab of this on the side of some marinated beets, and you can't go wrong. Finish the plate off with a sauteed fillet of fish and fresh salad, then boy, you have a meal. Even in the smallest amounts, its strong herb and lemony flavors brighten up any dish.

Ingredients:

1 Cup Greek Yogurt

1/2 Cup Packed Mint Leaves

1 Green Garlic Clove

2 Tbs. Sesame Oil

Juice from 1 Lemon

1/2 Tbs Salt

Directions:

1. Peel the outside layer from your young garlic, and slice each clove. Saute over medium heat in a bit of olive oil until just see through. Remove from flame.

2. In a food processor, whip yogurt until light and airy.

3. Add mint, garlic, and salt and continue to run the food processor until garlic and mint are chopped into little specs of green.

4. Stir in lemon juice.

5. Taste and add more salt accordingly.

an italian meal

Second Stop: Florence, Italy

The way that meals are prepared in Italy is something I've always tried to replicate here in the states. It starts with gathering the ingredients - not a simple run to the grocery store. You first stop at the latteria, followed by the macelleria, and so on, picking up item by item. You buy freshly baked breads and hand-rolled gnocci, sample cheeses and talk with shop owners. 

Once everything is home it's a long evening spent in the kitchen. You're preparing a gala of at least three courses rather than just one dish. Foods spend hours in the oven, and finally at around 8:30 pm you all sit down to enjoy the feast. Those who weren't in the kitchen, probably sat and munched on appetizers of parmigiana and salami, just waiting to eat.

I don't know if my family wanted to break him in, or they were seriously interested to taste his cooking, but on our visit, Adam was put up to the challenge of creating a full Italian meal. A simple request to cook dinner turned into a meal for twelve. To prepare, I took him to the center market and all of the little shops to get ingredients. We planned as we went, and I sheepishly told him how it was going to go. 

Back in the kitchen, we took our usual teamwork to the big leagues. I played sous chef, chopping and slicing, while he worked his magic: gnocci in a spinach & tomato cream sauce, swordfish with a lemon butter reduction, and a beautiful fall vegetable mash up. 

For me, the whole evening recalled memories of my childhood. I remember looking up at my grandmother, she in her fur coat and me holding my her hand, as the butcher fawned over me and how much I had grown. But this time I was holding his hand instead, and I guess you could say I was little more secure in my size. I remember asking my grandmother, who I adored, what I could help with next as she worked on dinner. Sometimes I was set to grinding the parmigiana and other times I would layer tiramisu. Maybe I got a knife this time, but I fit right back into my old role as the little helper, Adam taking the lead. 

Being in that kitchen, bringing him into that world, was something else. Not only do I love that kitchen and the Italian culture surrounding food, but it's also a big part of me. I was letting him into a magical world. One that before had been my own little secret.