A preview of the new Red Hen Cannery label.
I can't quite believe the great Holiday Season of 2014 is upon us. I feel like I was just sweating through another July marathon session of yellow peach picking and chopping and jamming. Instead, it's time to sweat in front of the fireplace from the burning logs of avocado and oak. So, even though I'm sure everyone is quite busy right now, wanted to make a few announcements.
First, Red Hen Cannery jams and marmalades are now wrapped in new packaging. Thanks to Tina at Graphic Traffic, my silly doodles and drawings have been transformed into a refined sticker that takes the Red Hen look and feel to a slightly more sophisticated level. The paper tops (which I considered changing, too, but resisted because people said they liked them so much), now feature the writing of myself and my fabulous husband, writer James Claffey. (I took excerpts from both of our books, also for sale at our respective writing web sites.)
Second, I've just started cranking out my annual holiday marmalade. This year, I chose a flavor inspired by my brother's wedding in Gothenberg, Sweden, 10 years ago this month. There, he and his wife were married in a gorgeous sunset wedding (at 3:30pm in the afternoon.) In addition to getting to see my brother wed a fantastic woman and share that beautiful event, I also got to visit the local holiday fair. There, I saw handblown glass ornaments, reindeer meat to snack on and kept warm by drinking glasses of the local holiday mulled wine drink, Glogg. My Holiday Wine and Orange Marmalade takes its cue from that Swedish holiday, with red wine, cardamom, allspice and more spices added to our family farm's sweet Valencia orange. Amazing. It was just featured in the Santa Barbara News Press' farmers market picks and I hope you'll stop by for a sample at the market soon. I'll only have this flavor through January 2015, so stock up now.
Last, I've been trying to stay on top of this whole social media/website/publicity madness, but a woman can only do so much. Still, I want to start adding recipes and flavor descriptions to the website. So, if you've found a great way to use Red Hen jam or marmalade, send me the recipe and I'll post it here and give you credit. A photo would be great, too.
Okay, deep breath. Only four more jamming days until Christmas. I can do it. Here I go.
First, Red Hen Cannery jams and marmalades are now wrapped in new packaging. Thanks to Tina at Graphic Traffic, my silly doodles and drawings have been transformed into a refined sticker that takes the Red Hen look and feel to a slightly more sophisticated level. The paper tops (which I considered changing, too, but resisted because people said they liked them so much), now feature the writing of myself and my fabulous husband, writer James Claffey. (I took excerpts from both of our books, also for sale at our respective writing web sites.)
Second, I've just started cranking out my annual holiday marmalade. This year, I chose a flavor inspired by my brother's wedding in Gothenberg, Sweden, 10 years ago this month. There, he and his wife were married in a gorgeous sunset wedding (at 3:30pm in the afternoon.) In addition to getting to see my brother wed a fantastic woman and share that beautiful event, I also got to visit the local holiday fair. There, I saw handblown glass ornaments, reindeer meat to snack on and kept warm by drinking glasses of the local holiday mulled wine drink, Glogg. My Holiday Wine and Orange Marmalade takes its cue from that Swedish holiday, with red wine, cardamom, allspice and more spices added to our family farm's sweet Valencia orange. Amazing. It was just featured in the Santa Barbara News Press' farmers market picks and I hope you'll stop by for a sample at the market soon. I'll only have this flavor through January 2015, so stock up now.
Last, I've been trying to stay on top of this whole social media/website/publicity madness, but a woman can only do so much. Still, I want to start adding recipes and flavor descriptions to the website. So, if you've found a great way to use Red Hen jam or marmalade, send me the recipe and I'll post it here and give you credit. A photo would be great, too.
Okay, deep breath. Only four more jamming days until Christmas. I can do it. Here I go.
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