Monday, November 17, 2014

How To Make a Christmas Wreath

Let's face it, there's something special about stopping at your favorite Christmas tree stand or green house and buying a festive wreath. The scent of fresh pine wafts through the car, and you're tempted to find the 24-hour Christmas station on the radio.
I do believe there's something equally special as making your own wreath. Every time I make a couple, I shake my head in amazement at the thought of those that actually make a living from this craft here in Maine. These are true Mainahs', and they're experts at what they do. So listen, if you're not planning on making a wreath, then please consider purchasing a wreath from Maine.

If you'd like to make your own wreath, here's what you do:

"GATHER"
We recently had a pretty hard wind storm here in Maine, and we had a ton of evergreens and pinecones on the lawn. so it was easy pickings for me this year. To keep organized put your greenery, pinecones nuts, berries, etc. in individual piles. (I used 3 types of greenery, winterberry and pinecones).
You'll also need green florist wire, wreath ring, wire cutters, branch cutters and gloves. My wreath ring was 12 inches. I also pre-cut a bunch of wire about 10" long.

"WRAP"
Take a bit of material from each of your piles and bundle together, wrapping securely with green florists wire. I made about 24 of these bundles for 2 wreaths. I wrapped some pinceones with wire as well, and add those in last.
"ATTACH"
Wrap your first bundle onto the wire, starting in the middle of the bundle and working your way to the end of the stems.
Place your second bundle on top and about half way up of your first bundle and wrap. Just keep going like this all the way around the ring.


"FINISH AND HANG"
When you are finished, you can wrap your pinecones into the wreath. Use another piece of wire, or pretty ribbon as a hanger for the wreath.
Voila!

Article & photos by Jessica Moreau-Berry, Maine Girl.

Tuesday, November 4, 2014

Swingtail Farm's Cream of Fennel Soup

Maine Farm Girl, Nancy Lee jars her garden-picked fennel so she can enjoy all winter long!

 Simmer 6 cups of chopped fennel until tender. Run it through the blender until smooth. Make a light rue and add two cups milk or half and half. Add back the fennel, simmer until thickened. Thin with more milk if necessary. Stir in chopped fennel greens. Season with S & P to taste. Top with Greek yogurt or sour cream and toasted fennel seeds. If you are a fan of fennel, you'll love it; if you're not, than - not. But ya never know, it might change your mind!

Recipe contributed to Handmade Maine by Nancy Lee, owner of Swingtail Farm.