Updated: Nov 23, 2021
Autumn greetings from Fynghoed. The leaves are beginning to change, and fall and cooler weather has arrived, and no bugs! But did you know olive trees don’t lose their leaves? They stay green all year long!
Exciting things are happening around the orchard! Local tree companies have dumped loads of wood chips, and Nate has been diligently and gently building a diverse ecosystem to replenish the carbon in the soil, so the trees will thrive and produce the juiciest most delicious fruit, and the most plump, rich olives.
We also now have honey bees! Honey bees are so beneficial for the trees and berry bushes, as they are pollinators. Organic farming has been shown to exert unique effects on the beehives by increasing bee population and increasing honey production. We welcome the bees! When you visit, take a look at the hives! If a bee lands on you, gently blow it off. They are curious creatures and won’t sting unless provoked.
The treehouse is almost finished, and with its completion, we hope you’ll visit. Climb up for an incredible view, find your zen connecting with nature, or just let your inner child explore!
We’re gearing up for Holiday Lights in the Garden at Cape Fear Botanical Garden Dec 3-5, Dec 10-12, Dec 17-23. We’ve got a few exciting things we’ll be launching at the Garden. We can’t wait to share them with you! So please come out and enjoy all the festivities and beautiful lights at the Garden, and get in the holiday spirit!
And lastly, we made some tweaks to our olive oil label and can’t wait to show it to you early 2022! Save your old bottle, since it’s the original. ;-)
Until we meet again, I'll leave you with my very favorite brussels sprouts recipe.
Roasted Brussels Sprouts with honey balsamic glaze
Preheat oven to 400 degrees
Cut 1lb of brussels sprouts into halves (you can use either the large ones or small, it doesn't matter)
Put brussels sprouts in a gallon size ziplock bag. Add about 1 tablespoon of flavorful olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1 teaspoon of paprika (honestly, you can just eyeball the spices and adjust to taste). Shake your ziplock bag really well to evenly coat.
Pour brussels sprouts onto foil lined cookie sheet, arrange into an even layer, and bake for 20-25 minutes.
While the brussels sprouts are roasting, combine 2 tablespoons of balsamic vinegar, 2 teaspoons of honey and 1 teaspoon of dijon mustard in a small bowl and whisk to mix well. Adjust sweetness based on taste, adding more or less honey depending on preference.
Once brussels sprouts are done roasting, remove from oven, drizzle with honey balsamic glaze and serve.
These are a staple in our house and I hope you enjoy them!
With love, Amanda