Archive for the ‘Vintage Garden Wine Jellies’ Category

My dad, as did his dad always said… a vine is only as strong as the soil you grow it in, and I think he was absolutely right! Harvested the first of my grapes yesterday.

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Fewer than seasons past, but more than enough to make many jars of cranberry sauce, cranberry jalapeño jam, and fill my freezer for my winter baking and cooking needs. Yum! I just love having a nearby cranberry bog right here in Kennebunk.

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…. in a jar 🙂






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What to do with all this rhubarb?! With all this rain we’ve been seeing I have a plethora of yummy rhubarb in the garden. So this week I baked… and baked.. and baked. A lovely platter of blueberry rhubarb cardamom streusel bars for market, today a rhubarb chutney along with two rhubarb & mixed berry pies ~ dessert for tonight’s cookout, and one strawberry rhubarb bread for a friend. Then I made jars upon jars of my best selling Kennebunk ‘Port’ Wine Jelly for market this week and eighteen pounds went into my freezer for the rest of the season.  And yes, I’ll have more rhubarb potted up for sale again this Wednesday! 


And just think.. only a couple of more weeks until strawberry season! 😉 

Have a safe Memorial Day and while we all look forward to the official start of summer that Memorial Day brings, I hope you’ll pause during the festivities and join in remembering those that have sacrificed all, so that we may enjoy our freedoms. We owe them a great debt.



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We’re so lucky to be able to get fresh, locally grown cranberries at Old Gray Beaver Bog…. Christmas Jam, Cranberry Merlot Jam, Cranberry Jalapeño Jam and fresh Cranberry Sauce..done. And even better, now labeled! Thank you early  Santa for my new printer, 🙂 Yeehaw!



You can’t get much more local than this! Maine Port Wine, Maine (Kennebunk) cranberries, our own organic berries and holiday spices.

Made a triple batch of Vintage Garden Berry Christmas Jam this morning. Now that farmers market is done for the season, I’m gearing up for the holiday shows!

Come by and join us for the festive Kennebunkport Christmas Prelude or the wonderful Ogunquit’s Christmas By the Sea.

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I cannot decide what I like best…making these fabulous jams and jellies, or seeing the look on my customers faces as they dip into my many sample offerings! I had one fellow dancing around in my booth last week after he sampled my Margarita Jelly, asking me ‘why did you omit the worms?’!! LOL So far, last month, these three have been neck and neck in the favorite department…but the Raspberry Chambord Truffle is inching up quickly!


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One of the best harvests of grapes to date. Though I wasn’t able to bring my grapevines along with me 😦 to my new farm this Spring,  my farmer friend was able to relocate them all to her vineyard. 🙂 This will clearly be a jammin weekend here. Thanks so much, Rita! ❤


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Mid June has to be the sweetest time of the year. This is the time of year we take to the open strawberry fields and pick til our fingers are red and our backs are broken.


So, yesterday I picked strawberries for dessert, todays cereal and my afternoon treat, a scrumptiously healthy smoothie…. and then with 24 quarts of berries, it was an afternoon of jammin! Jars upon jars of strawberry rhubarb, strawberry balsamico, strawberry basil, and for my true purist customers.. plain old fresh picked strawberry jam.

Being the early bird that I am, I had the fields virtually to myself, so the picking was easy, and in no time I was on my way back home with my first of this summer’s sweetness. With any weather luck, I’ll be back in the fields twice more before this short season will come to an end… but by then blueberry season begins! 🙂


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Well say  hello to summer! 🙂 Yeehaw!


This farmers market season is off to a great start! Despite a very dry spring and some rogue frosts, we farmers are attending our markets with diverse green products, and other cottage industry producers, like artisan bakers and cheese makers and specialty jams–like me! 🙂  are rounding out the spring farmers’ markets in our neck of the woods.

As a market manager, overseeing 25 wonderful vendors… so far I’m seeing strong shopper turnout this spring, which is fantastic news! Rain or shine or even sometimes an early snow…. for the past sixteen years, are open from early May through mid October. It’s always been a pleasure for me when market season rolls around again each year… after a long hibernating winter here, to see old friends and meet new ones each season.

The hours are indeed long, the pay.. nominal. But the growing passion and their rewards are ten-fold in my mind. As a one woman small cottage business owner/farm gal, I can honestly still say I absolutely love my job! 🙂 And yes, some days I moan and grown.. but hey, none of us are getting any younger, and there surely are days when you can hear me yelling at myself, “I’m never going to get this all harvested”… but then somehow I do! Somebody up there must be watching over me, for certain. Since moving to Maine ten years ago my farming routine has clearly changed from having a working farm in N.H. for the prior 23 years… but it keeps me hopping. These are some of what I grow, or bake, or process.





Yesterday was a great market day for me! They cleaned me out of 35 quarts of strawberries and shortcake biscuits in one hour! ( many asking if I had real whipped cream for sale too! ) Oy vey! LOL! Funny how passionate folks can be about the first strawberries of season… myself, included.

Once established here in Maine,  I acquired my Maine state inspected licensure to produce canned and baked goods. So these days, in addition to my line of “wonderful herbal soaps” and skin care specialties plus organic veggies and fresh herbs, I’ve added a line of wine and herbal jams and jellies. It keeps me incredibly busy keeping up with my local shop orders, as well as various canned veggies –depending on what I’m pulling out of the gardens, and my infamous Wicked Good Pickles, along some cut flowers bouquets, that all goes to market.  As you can probably imagine.. my days are pretty full in season, so blogging has to take a back seat and it does, until Autumn for me. So thanks to you readers for continually returning here, and for all your support and encouraging words. It’s much appreciated. You know who you are. 🙂


And thank you to everyone who takes the time to purchase what they can — straight from the grower/producer. That effort makes a huge difference, and helps we farmers and farmers markets make the leap into a robust summer season ahead. We surely appreciate your support! If you’re ever in our neck of the woods, stop by the Wells Farmers’ Market (shameless plug 🙂 LOL–we’ll be there!

Happy Summer Solstice! I can’t believe 4th of July is only two weeks away! 


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It’s easy to see I’ll be in the kitchen the better part of this weekend. One thing you can always count on coming up in Spring — the croccus–and then there’s the rhubarb patch. And this year’s rhubarb patch is simply gorgeous, considering I just moved it all just seven short weeks ago! In its’ 100 plus years, this special rhubarb patch began it’s gardening life in Massachusetts, on my grandfathers farm, then into my Dad’s garden, then many years later, transplanted  to our New Hampshire farm…. and now, to what I hope will be its final destination, here in Maine. ❤


I just love those marvelous leaves in the garden, and those beautiful magenta stalks. I remember as a youngster having the pinkest fingers in the neighborhood this time of year. When Mum washed the fresh picked stalks and how we’d stick them into the sugar bowl and taste that wonderful tarty flavor. Gosh they were so good!


Rhubarb is just so showy in the garden–especially after a new fallen rain. The fruit itself is always a favorite around here. It just pairs so well other sweet fruits… apples, strawberries or blueberries along with a bit of sugar and some cinnamon. In crisps, pies, cobblers, muffins,  jams and tartlettes… it’s a favorite, hands down in our house.  So after I finished up my garden chores this morning, I picked an armful of these lovely stalks — in part to process, in part for rhubarb jam for Wednesday’s farmers market, in part for a tray of bluebarb muffins for breakfast… and lastly, in part to bake one strawberry rhubarb pie for company and tonite’s dessert. Yum! If you don’t grow your own rhubarb patch, head to your nearest farmers market & pick some up… the season is short… so don’t miss out… and, it freezes beautifully, too!


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