Sunday, September 14, 2014

Homemade Face Moisturizer & Beard Oil

Yep, I make my own (and beard oil for my spouse ever since he came home with a $20 teeny tiny bottle from his barber).  I'm so grateful to have access to organic, wholesome products from my co-op!  Growing up with acne and oily skin, I never thought I'd be putting oil on my face but that's exactly what I do.  I also rub this into my neck, chest & arms:

My Face Oil
1 ounce jojoba oil
2 milliliters (or so) rose hip seed oil
a few drops of rose geranium essential oil

...all shaken together in a small glass bottle with a little pump top.

And every once in a while, I use coconut oil instead if I know I might be in the sun (it provides light protection, about 7 SPF) or if I'm extra dry.

His Beard Oil
.25 ounce jojoba oil
.25 ounce argan oil
a few drops of bergamont essential oil
a few drops of sage essential oil
a few drops of rose geranium essential oil

...all shaken together in a .5 ounce glass dropper bottle.  He drops several drops in his hands, rubs them together and then rubs it into his long, full beard.


Sunday, September 7, 2014

Dilly Beans, Pickled Okra & Pickled Carrots

Continuing to preserve the summer, these refrigerator pickles are ready after a couple days...


Each recipe makes 1 pint:

Dilly Beans
1/3 pound purple, yellow and/or green beans from JR Organics
3 cloves garlic, peeled and slightly smashed, from Schaner Farm
4 sprigs fresh dill, from Suzie's Farm
1/2 cup apple cider vinegar
1/2 cup spring or filtered water
1 tablespoon coarse sea salt

Pickled Okra
1 pint okra, from JRs
1/4 yellow onion, sliced thin, from the Schaners
1 hot chile, from Suzie's
2 cloves garlic, peeled and slightly smashed
1/2 teaspoon whole black pepper corns
1/2 teaspoon dill seed
1/2 cup apple cider vinegar
1/2 cup spring or filtered water
1 tablespoon coarse sea salt

Pickled Purple Carrots
1 bunch small purple carrots, from JRs
1 hot chile
3 springs cilantro, from Suzie's
1/4 teaspoon mustard seed
1/4 teaspoon whole black pepper corns
1/2 cup red wine vinegar
1/2 cup spring or filtered water
1 tablespoon coarse sea salt
2 tablespoons local honey

For each recipe, place fresh herbs and/or garlic in the bottom.  Stuff veggies and hot chile to tightly pack jar.  Add dried spices to jar.  In a small sauce pan, bring vinegar, water and salt (and honey if applicable) to a boil and pour over contents of the jar.  Seal, let cool and refrigerate.