Henny Penny Farmette

As a farm kid, I loved summer. I grew up in central Missouri where the three months after school let out featured long, lazy days, often punctuated by intense heat, sudden storms, and lots of bugs. My brother and I spent hours skimming rocks over the pond, playing hide and seek in the woods, and digging for worms or catching grasshoppers to take fishing. When tired, ice-box cookies and cold lemonade or sweet tea would revive us.

I arrived in Northern California in my early twenties, leaving behind my brother and our carefree Midwestern summers. Although I grew to love the mild climate of the San Francisco Bay Area, I missed those days when a glass of cold drink and an ice-box cookie could rejuvenate me like nothing else.

Now that I own a small farmette and it is summer here, I have re-created the tastes of my youth with fresh lemons from the citrus trees I grow. The icebox cookie recipe is a variation that cooks have been baking since before I was a girl in the fifties and sixties. It’s my pleasure to share these recipes with you.

Lemon Icebox Cookie Recipe

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1Tablespoon freshly grated lemon zest
2 Tablespoons fresh lemon juice (I use Meyer lemons)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Using an electric mixer, cream together butter and sugar in the mixing bowl.
3. Add the egg and beat until fully mixed in and then addd the zest, juice, and vanilla.
4. In a separate large bowl, combine flour, baking powder, and salt.
5. Incorporate the dry ingredients into the butter and sugar mixture to make a soft dough.
6. Take the dough out of the bowl and shape into two logs measuring about two-inches thick.
7. Wrap both logs in plastic wrap and refrigerate for four hours or overnight.
8. Cut the cookie logs into rounds that measure about 1/4 inch each.
9. Place them 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes until the edges turn a golden brown color.
10. Remove the cookies from the oven; transfer to a wire rack until cool. To make the glaze, mix 1 cup sugar with 2 to 3 Tablespoons fresh lemon juice and drizzle over the top of the cookies. After the glaze has hardened, store baked cookies in the refrigerator for up to a week or freeze the dough to cut and bake later.

Many backyard gardeners start checking their fig trees this time of year for ripe fruit. Most figs grown for their fruit bear two crops a year (spring and fall). When figs are ripe, the globular fruit becomes soft and hangs downward from the branch. This fruit will not ripen on the windowsill or in a paper bag, so picking fruit while it is still firm is not advised.

I grow White Genoa, Adriatic, and Brown Turkey figs on my farmette. One of my nearest neighbors grows the Mission fig, which is a very large tree taking up most of his backyard. This time of year, his tree is heavily laden with purple-black fruit. Throughout the fall, that Mission fig tree is frequently visited by the birds, squirrels, and raccoons that eat the fruit.

Cooks appreciate the versatility of figs for cooking. There are many ways to prepare them. Grilled figs are delicious when served on a crostini with a dollop of goat cheese and drizzled with honey. The pulp can be used to make fig bars and other types of cookies. Luscious, juicy figs may be made into chutney or jam, baked in cakes, paired with almonds in a tart, sliced into salads, grilled with lamb, or served simply with port.

Fig trees are easy to grow, too. They need full sun and good drainage; many cultivars are drought tolerant. Lightly prune as necessary in winter. Enjoy.

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If you enjoy reading about farmette topics (including gardening, beekeeping, and delicious recipes), check out my cozy mysteries A BEELINE TO MURDER and also THE MURDER OF A QUEEN BEE in the Henny Penny Farmette series (from Kensington Publishing).

These novels are available through online retailers such as Amazon, Barnes & Noble, Kobo Books, and Walmart as well as from traditional bookstores everywhere.

See, http://tinyurl.com/hxy3s8q

Now available in mass market paperback, this debut novel launched the Henny Penny Farmette series of mysteries and sold out its first press run.

See, http://tinyurl.com/h4kou4g

The second cozy mystery in the Henny Penny Farmette series, available Sept. 27, 2016, is now available on Net Galley (netgalley.com) for professionals and readers who write reviews.

Sugar cookies iced in pastel colors

Everyone needs a little help during the holidays. An elf or two can make all the difference when you are trying to decorate the tree, hang stockings, and make all those special treats for Santa. I am baking dozens of batches of cookies to put into decorative tins that will then be tucked into baskets of other edible and gift items.

My book, Why Santa Wears Red, http://tinyurl.com/chp9sua (Fall River Press 2009), includes suggestions for things you can find in your back yard to decorate the house.  In that book, I also include recipes for traditional fruitcake, cranberry scones, and fragrant herbal tea. But sugar cookies and pumpkin spiced cupcakes are two of my favorite holiday snacks.

Pumpkin spiced cupcakes

Sometime during the summer, I purchased Nick Malgieri’s book, Cookies Unlimited and found a terrific sugar cookie recipe in it that I am using this year. It makes five dozen cookies per batch.

The ingredients are basic items (flour, sugar, and butter, for example) that you will probably have on hand if you like baking cookies. The texture is lovely and the cookies come out great every time. We iced them with a butter cream frosting and decorated with sprinkles before the icing could harden.

One of the twin elves in our family who likes to bake

I enlisted help with the baking this year from family members. They also did the decorating and I packaged everything into the gift baskets. Each basket contains a few different items, depending on the family to receive them. In some, I tucked in one or two of my books, packets of seeds from my plants (like sunflowers, nasturtiums, zinnias, and marigolds), jars of apricot, white peach, or strawberry jam, and honey.

Holiday baskets can be generic or highly personalized

You might also add candy canes, tins of fudge, cookie cutters, scone mix, measuring spoons, fresh fruit, bags of nuts, and myriad other treats or kitchen utensils. Friends say they love getting these baskets. I think they are well worth the effort, especially when family  members become helper elves in your kitchen.