Happy New Year!
Thursday, December 18, 2014
Monday, December 15, 2014
Merry Christmas and Happy Holidays!
Posted by Unknown on 8:18 AM
Merry Christmas and Happy Holidays!
Wednesday, December 10, 2014
Holiday Planning Countdown Part 2
Posted by Unknown on 10:15 AM
Are you ready for the holidays? We have found a great Holiday countdown checklist. In this final blog, we will go over what you need to have done to prepare for the big holiday. This week we will learn about what needs to be in done in the third and fourth week of December. You can learn more at Real Simple.
One Week Before
Three Days Before
Two Days Before
The Day Before
Holiday Planning Countown
Posted by Unknown on 10:13 AM
Three Weeks Before (First Week of December)
Two Weeks Before (Second Week of December)
Thursday, December 4, 2014
DIY Vapor Rub!
Posted by Unknown on 10:11 AM
If you don't already have the assortment of essential oils and coconut oil on hand, this recipe can be a little pricey. If you are the least bit interested in essential oils I highly recommend investing in these particular oils because they can all be used for other home remedies as well as aromatherapy treatments.
What You Need
Materials
30-35 drops eucalyptus essential oil
12 drops peppermint essential oil
12 drops lavender essential oil
12 drops rosemary essential oil
5 drops tea tree essential oil
5 TB coconut oil
2 TB cocoa butter
1 1/2 TB beeswax
Tools
Saucepan
Wooden spoon
Glass jar with a lid
Measuring spoons
Instructions
1. In a saucepan (I used my stockpot!) on low heat, melt the coconut oil and cocoa butter. Once melted, add the beeswax.
2. Once the beeswax has melted, remove the pan from heat and let cool for 5-10 minutes so the heat won't spoil the essential oils.
3. Add in all the essential oils.
4. Pour the mixture into your glass and let it set up for 15-20 minutes. It might be a bit softer than what you are used to, so proceed with caution. And remember - a little goes a long way! Makes one 4 ounce jar.
Wednesday, November 19, 2014
The Best Herbs For Your Turkey
Posted by Unknown on 10:59 AM
Want to stuff the Thanksgiving turkey with some fresh herbs or chop some up for stuffing and are not sure which ones to use? Here are the four traditional herbs you should pick up and use in your cooking to really give it that authentic Thanksgiving aroma and taste!
1. Parsley
There are two types of parsley sold in the store: Flat-leaf and curly. Choose Italian flat-leaf parsley since it has a more pronounced flavor, although many people like to decorate with the curly variety. Strip the tender leaves off the stems before chopping them up, but you can always save the stems to flavor stocks and soups. Parsley is a great all-purpose herb to have around to add fresh, delicate flavor. Add the leaves into your dish at the last minute for the freshest flavor and brightest color.
2. Thyme
Thyme is one of my favorite herbs and the one I most associate with Thanksgiving. I especially love it in stuffing and to flavor the turkey. Thyme stems are woody, so you should strip the tender leaves off of them for cooking. Thyme benefits from some cooking time to bring out the oils and aromas of the leaves.
Thyme is one of my favorite herbs and the one I most associate with Thanksgiving. I especially love it in stuffing and to flavor the turkey. Thyme stems are woody, so you should strip the tender leaves off of them for cooking. Thyme benefits from some cooking time to bring out the oils and aromas of the leaves.
3. Rosemary
The piney scent and flavor of rosemary helps conjure images of Christmas trees and cozying up to the fire. A little goes a long way with rosemary, so err on the side of starting out with less and know that you can add more. Like thyme, the needle-like rosemary leaves should be stripped off the woody stems and chopped up finely, and they also benefit from some cooking time, especially since the coarse leaves aren't great eaten raw.
The piney scent and flavor of rosemary helps conjure images of Christmas trees and cozying up to the fire. A little goes a long way with rosemary, so err on the side of starting out with less and know that you can add more. Like thyme, the needle-like rosemary leaves should be stripped off the woody stems and chopped up finely, and they also benefit from some cooking time, especially since the coarse leaves aren't great eaten raw.
4. Sage
I love the feeling of soft, velvety sage leaves. Its leaves are extremely tender and have an aroma reminiscent of pine and eucalyptus, but again, make sure to strip the leaves off the tough stems first. Sage is a member of the mint family and pairs well with poultry, pork, and sausage, and it also pairs well with butternut squash and other sweet flavors.
I love the feeling of soft, velvety sage leaves. Its leaves are extremely tender and have an aroma reminiscent of pine and eucalyptus, but again, make sure to strip the leaves off the tough stems first. Sage is a member of the mint family and pairs well with poultry, pork, and sausage, and it also pairs well with butternut squash and other sweet flavors.
Tuesday, November 18, 2014
Happy Thanksgiving!
Posted by Unknown on 9:36 AM
We hope you have a safe and happy Thanksgiving with loved ones!
Wednesday, November 12, 2014
A Necessity for Any Holiday Party
Posted by Unknown on 9:40 AM
It's hosting season and you know what that means: your home will soon be getting a workout. Be it parties or houseguests, lots of traffic means lots of messes. Since you know spills are inevitable, do yourself a favor this year and put together an emergency cleaning kit so you'll be prepared to act fast when someone slips up.
Having this quick kit on hand has two benefits. Firstly, it'll help you deal with those messes quickly (and therefore more effectively) and more importantly, it lets you avoid the drama and embarrassment that can go along with an accident. Keeping these key things close means there's no need to frantically empty everything from under the sink in the middle of a party or family dinner (and make the spiller feel worse then they already do!).
The Emergency Kit
- Sponge or microfiber cloth
- Small handheld broom and dustbin
- Countertop cleaner
- Soda water (to dilute a stain but it's also handy to have on hand in case you run out during your party)
- Salt (combine with soda water as an effective natural stain remover)
- Laundry stain stick or wipes for clothing spills
- Masking tape for picking up those final, invisible shards of a broken glass
Put these things in a caddy and get ready to be the graceful host who can dispatch spills and get back to the party that much quicker.
Wednesday, November 5, 2014
What You Learn Coming Back From Vacation
Posted by Unknown on 10:46 AM
How Your Home Smells
Our bodies are wired to get used to familiar smells; if a particular scent doesn't pose a threat, your brain likes to ignore it and focus on other things. This kind of "nose blindness" is in effect in your home, too. Coming back home after a long trip away gives you a chance to smell your home like a guest would, and take action against pet odors or a musty scent that you might regularly ignore.
How to Get Your Best Sleep
Staying over in a new place gives you an opportunity to hit reset on your sleep habits. An unfamiliar bed or free reign over a hotel thermostat can make you more mindful of the things that make a good or bad night's rest for you at home. When you return from your lesson, do some homework. Swap out your sheers for blackout curtains and turn the temperature way down without guilt.
The Basics of A Streamlined Wardrobe
As you're packing a few days' worth of clothes into a carry-on bag, you'll inevitably have to make some sacrifices (especially for me; I like having options). Yet living out of a suitcase somehow makes getting dressed in the morning easier. A vacation away from home will teach you a bit about being a closet minimalist, and show you which versatile wardrobe basics are worth holding on to.
As you're packing a few days' worth of clothes into a carry-on bag, you'll inevitably have to make some sacrifices (especially for me; I like having options). Yet living out of a suitcase somehow makes getting dressed in the morning easier. A vacation away from home will teach you a bit about being a closet minimalist, and show you which versatile wardrobe basics are worth holding on to.
Thursday, October 30, 2014
Happy Halloween!
Posted by Unknown on 10:10 AM
Happy Halloween!
Halloween Fun Facts:
Halloween was brought to North America by immigrants from Europe who would celebrate the harvest around a bonfire, share ghost stories, sing, dance and tell fortunes. Learn more here.
Thursday, October 23, 2014
A Slimy Delicious Treat
Posted by Unknown on 9:47 AM
Wednesday, October 15, 2014
Eat Healthy on a Budget
Posted by Unknown on 9:45 AM
Eating healthy can rack up the grocery bills. However, there are ways to eat healthy, while sticking to a budget. Sales, seasonal foods, and freezing are three ways to save money on your favorite healthy dishes. You can learn more at The Kitchn.
1. Buy fresh produce when it's in season and freeze it.
Fresh produce is always great, but the cost can add up fast. Stick with buying what's currently in season, and consider stocking up when you find a good deal.
In the summer I will buy three or four dozen ears of corn when it is two ears for a dollar (or less). You can cut it from the ear and freeze it in bags, or freeze it whole (though the former takes up less freezer space). Then you have (really great tasting) corn for cheap for several months. Same goes with other vegetables. - doilyglove
2. Look for sales and plan meals accordingly.
If your local grocery store offers a savings card be sure to sign up, and check the weekly circular to see what's on sale. Instead of shopping for groceries based on your weekly meal plan, consider planning your meals around what's on sale.
If the store you usually shop at has a weekly circular my best piece of advice is to check it every week and plan your meals around what's on sale. This has saved me so much money lately. It can also force you to get creative and maybe try some items or dishes you've never had. - kristen44
If you do not like prep I strongly recommend watching for sales on frozen vegetables. Here we sometimes get 10 for $10 sales on frozen vegetables, so I always stock up on onions, bell peppers, carrots, and peas. Makes it super easy to make something healthy. - Liz@LamentingLizzie
3. Try less expensive cuts of meat.
You can still enjoy meat, even when you're on a tight budget. Look for less expensive cuts of meat, like chicken thighs instead of chicken breasts, and trydifferent cooking methods, like the slow cooker, to make tougher cuts of meat tender and juicy.
If you're a meat-eater, learn to love cheaper cuts! Bone-in, skin-on, tougher cuts of red meat, and organ meats are all dirt-cheap (and more nutritious and flavourful!) compared to, say, boneless skinless chicken breasts, even if you're buying the organic/free-range stuff. Don't be afraid of (good-quality) fat, especially if you're trying to lose weight! - the enchantress
The Crock-pot does an amazing job of taking cheap cuts of meat (pork shoulder, chuck roast, etc) and making them tender and juicy. - Sarah_L.
Look for cheaper cuts such as lamb neck fillets, pork belly and cheeks, shin of beef, whole chickens that will yield enough for leftovers, plus a carcass for soup or congee, chicken livers, gizzard, etc. Perhaps borrow a book from the library that will show you the techniques for bringing out the best from these cuts. - pearmelon
4. Embrace whole grains and beans.
Beans and whole grains, like quinoa, freekeh and brown rice are an inexpensive and tasty way to bulk up meals, and can even be a meal in themselves.
I use black beans to stretch my meat. You can spend $15 and get the ingredients to make chili which will last for one person, 10 meals. I mix (cooked) black beans with ground turkey and make turkey burgers using that. - Christy Belville
Whole grains can really bulk up a meal and make it more filling and they're generally on the cheaper side. Buy a package of wheat berries, whole wheat couscous, cook it up and freeze it in single portions to throw into salads or soups when you need them. The whole grains will also keep you full longer and may help aid in your weight loss efforts. - kristen44
5. Plan and prep meals ahead.
Whether it's veggies for the week, tomorrow's breakfast, lunches or dinners, prepping food in advance is a step in the right direction towards eating healthy. Plus, it's also a good way to make sure you're eating what's in the fridge, to minimize waste.
I spend some time every weekend planning my meals for the week. I don't mind eating leftovers so I plan on eating the same thing several times. I try to at least get my lunches prepped on Sunday so I'm starting the week off right. Then I might make something to eat on Monday night for dinner and eat that several times as well. - sweetautumn
I can cook two meals on Sunday night, package them up in portable containers and be set for lunch and dinner all week — with just one night of cooking. (This only works if you don't mind eating the same thing every day - and I've learned it's important to stick with what you like or outside temptations will be everywhere!!!) But it's great to save time and money! - PropTart
6. Broaden your culinary horizons!
Cuisines, like Mexican and Indian, rely heavily on inexpensive ingredients, like beans and rice.
If you don't like Indian or Mexican food, learn to. From my experience it's the best value to flavor ratio. In both cuisines, rice is a staple, which is cheap. Both are not meat heavy, which is also cheap. Both also allow a lot of ingredients to be used interchangeably. Less waste which equals cheap. -Baxatax
If you like Mexican food, you could do burritos filled with anything you like. Or you can do a tortilla-less version of huevos rancheros that I often make for dinner. Very filling, loads of protein and fiber. - miabica
7. Keep an organized fridge and pantry.
Leftovers are always great, but it totally defeats the purpose if they get lost in the back of the fridge. Label leftovers and keep your fridge organized to help minimize food waste.
Waste of leftovers or frozen food can be minimized by keeping an orderly fridge/freezer and by labeling. I use a strip of masking tape and a Sharpie to identify food and date on the container. Package foods in amounts you will use, such as freezing chicken pieces by twos and hamburger in patties separately wrapped. Keeping a list of items in the fridge also sounds useful but I admit I've never been able to stick with that one. -janmarie
If you freeze stuff, make sure you periodically go through your freezer and eat everything in there. Sometimes I forget this step, but my wallet and my evening hours benefit when I use up all my frozen food! -becster.henrich
8. Repurpose leftovers.
If you don't like eating the same meal over and over, consider repurposing leftovers into an entirely new and delicious meal.
Last night I made a garlicky spinach and white bean soup with leftovers from a rotisserie chicken. It made a really delicious soup that was simply lovely with toasted bread. - vintagejenta
Things that you can make into a sandwich later work well (poached chicken, meatballs, meatloaf, roast beef/pork/chicken). When whole chickens are on sale I buy two and cook them both. The first night is roast chicken and then I can make sandwiches, soup, pot pie, throw some in fried rice...you can really stretch a couple of chickens and make a lot of portable options.
Find the day when you can do some prep cooking and do a roast, then portion it out, make soup etc. to last you the rest of the week. - anotherjen
9. Go to the farmers market at the end of the day.
Depending on where you live, farmers markets may or may not save you money during regular hours. Consider visiting the market at the end of the day, when you could very likely score some great deals.
My best tip: When I was on a *really* limited budget, I would go to the public market/ farmer's market about an hour before they closed.
You can get some very good bargains on produce that way, since the sellers want to unload as much as possible before they close up for the day. (And sometimes, they'll throw in a little extra just to be nice!) - skd80
10. Shop at ethnic markets.
Consider checking out local ethnic markets. Not only are you likely to find a bargain on certain products, you'll also find some really interesting ingredients.
You can buy really varied, interesting, cheap noodles in an Asian market. I never buy rice noodles in a supermarket - they're very overpriced. That goes for just about any condiments/sauces for Asian meals. Go to an Asian grocer and stock up. The produce is usually cheaper too. One of my Asian stores has really fresh fish and meat. Just know the store and ask about it. - MaddyWho
Ethnic supermarkets (chinese, greek, lebanese, etc) are a great source for good value interesting ingredients. - AndersAu
1. Buy fresh produce when it's in season and freeze it.
Fresh produce is always great, but the cost can add up fast. Stick with buying what's currently in season, and consider stocking up when you find a good deal.
In the summer I will buy three or four dozen ears of corn when it is two ears for a dollar (or less). You can cut it from the ear and freeze it in bags, or freeze it whole (though the former takes up less freezer space). Then you have (really great tasting) corn for cheap for several months. Same goes with other vegetables. - doilyglove
2. Look for sales and plan meals accordingly.
If your local grocery store offers a savings card be sure to sign up, and check the weekly circular to see what's on sale. Instead of shopping for groceries based on your weekly meal plan, consider planning your meals around what's on sale.
If the store you usually shop at has a weekly circular my best piece of advice is to check it every week and plan your meals around what's on sale. This has saved me so much money lately. It can also force you to get creative and maybe try some items or dishes you've never had. - kristen44
If you do not like prep I strongly recommend watching for sales on frozen vegetables. Here we sometimes get 10 for $10 sales on frozen vegetables, so I always stock up on onions, bell peppers, carrots, and peas. Makes it super easy to make something healthy. - Liz@LamentingLizzie
3. Try less expensive cuts of meat.
You can still enjoy meat, even when you're on a tight budget. Look for less expensive cuts of meat, like chicken thighs instead of chicken breasts, and trydifferent cooking methods, like the slow cooker, to make tougher cuts of meat tender and juicy.
If you're a meat-eater, learn to love cheaper cuts! Bone-in, skin-on, tougher cuts of red meat, and organ meats are all dirt-cheap (and more nutritious and flavourful!) compared to, say, boneless skinless chicken breasts, even if you're buying the organic/free-range stuff. Don't be afraid of (good-quality) fat, especially if you're trying to lose weight! - the enchantress
The Crock-pot does an amazing job of taking cheap cuts of meat (pork shoulder, chuck roast, etc) and making them tender and juicy. - Sarah_L.
Look for cheaper cuts such as lamb neck fillets, pork belly and cheeks, shin of beef, whole chickens that will yield enough for leftovers, plus a carcass for soup or congee, chicken livers, gizzard, etc. Perhaps borrow a book from the library that will show you the techniques for bringing out the best from these cuts. - pearmelon
4. Embrace whole grains and beans.
Beans and whole grains, like quinoa, freekeh and brown rice are an inexpensive and tasty way to bulk up meals, and can even be a meal in themselves.
I use black beans to stretch my meat. You can spend $15 and get the ingredients to make chili which will last for one person, 10 meals. I mix (cooked) black beans with ground turkey and make turkey burgers using that. - Christy Belville
Whole grains can really bulk up a meal and make it more filling and they're generally on the cheaper side. Buy a package of wheat berries, whole wheat couscous, cook it up and freeze it in single portions to throw into salads or soups when you need them. The whole grains will also keep you full longer and may help aid in your weight loss efforts. - kristen44
5. Plan and prep meals ahead.
Whether it's veggies for the week, tomorrow's breakfast, lunches or dinners, prepping food in advance is a step in the right direction towards eating healthy. Plus, it's also a good way to make sure you're eating what's in the fridge, to minimize waste.
I spend some time every weekend planning my meals for the week. I don't mind eating leftovers so I plan on eating the same thing several times. I try to at least get my lunches prepped on Sunday so I'm starting the week off right. Then I might make something to eat on Monday night for dinner and eat that several times as well. - sweetautumn
I can cook two meals on Sunday night, package them up in portable containers and be set for lunch and dinner all week — with just one night of cooking. (This only works if you don't mind eating the same thing every day - and I've learned it's important to stick with what you like or outside temptations will be everywhere!!!) But it's great to save time and money! - PropTart
6. Broaden your culinary horizons!
Cuisines, like Mexican and Indian, rely heavily on inexpensive ingredients, like beans and rice.
If you don't like Indian or Mexican food, learn to. From my experience it's the best value to flavor ratio. In both cuisines, rice is a staple, which is cheap. Both are not meat heavy, which is also cheap. Both also allow a lot of ingredients to be used interchangeably. Less waste which equals cheap. -Baxatax
If you like Mexican food, you could do burritos filled with anything you like. Or you can do a tortilla-less version of huevos rancheros that I often make for dinner. Very filling, loads of protein and fiber. - miabica
7. Keep an organized fridge and pantry.
Leftovers are always great, but it totally defeats the purpose if they get lost in the back of the fridge. Label leftovers and keep your fridge organized to help minimize food waste.
Waste of leftovers or frozen food can be minimized by keeping an orderly fridge/freezer and by labeling. I use a strip of masking tape and a Sharpie to identify food and date on the container. Package foods in amounts you will use, such as freezing chicken pieces by twos and hamburger in patties separately wrapped. Keeping a list of items in the fridge also sounds useful but I admit I've never been able to stick with that one. -janmarie
If you freeze stuff, make sure you periodically go through your freezer and eat everything in there. Sometimes I forget this step, but my wallet and my evening hours benefit when I use up all my frozen food! -becster.henrich
8. Repurpose leftovers.
If you don't like eating the same meal over and over, consider repurposing leftovers into an entirely new and delicious meal.
Last night I made a garlicky spinach and white bean soup with leftovers from a rotisserie chicken. It made a really delicious soup that was simply lovely with toasted bread. - vintagejenta
Things that you can make into a sandwich later work well (poached chicken, meatballs, meatloaf, roast beef/pork/chicken). When whole chickens are on sale I buy two and cook them both. The first night is roast chicken and then I can make sandwiches, soup, pot pie, throw some in fried rice...you can really stretch a couple of chickens and make a lot of portable options.
Find the day when you can do some prep cooking and do a roast, then portion it out, make soup etc. to last you the rest of the week. - anotherjen
9. Go to the farmers market at the end of the day.
Depending on where you live, farmers markets may or may not save you money during regular hours. Consider visiting the market at the end of the day, when you could very likely score some great deals.
My best tip: When I was on a *really* limited budget, I would go to the public market/ farmer's market about an hour before they closed.
You can get some very good bargains on produce that way, since the sellers want to unload as much as possible before they close up for the day. (And sometimes, they'll throw in a little extra just to be nice!) - skd80
10. Shop at ethnic markets.
Consider checking out local ethnic markets. Not only are you likely to find a bargain on certain products, you'll also find some really interesting ingredients.
You can buy really varied, interesting, cheap noodles in an Asian market. I never buy rice noodles in a supermarket - they're very overpriced. That goes for just about any condiments/sauces for Asian meals. Go to an Asian grocer and stock up. The produce is usually cheaper too. One of my Asian stores has really fresh fish and meat. Just know the store and ask about it. - MaddyWho
Ethnic supermarkets (chinese, greek, lebanese, etc) are a great source for good value interesting ingredients. - AndersAu
Wednesday, October 8, 2014
Tips for Non Stick Cookware
Posted by Unknown on 9:51 AM
Are you cooking with non stick cookware? These five tips will help you preserve your cookware and make it last longer. Make sure to avoid making these mistakes when cooking your favorite dish. Keep reading and you can learn more at The Kitchn.
1. Cooking over high heat
Cooking over high heat should be avoided for a few reasons. First, the higher temperatures are bad for the nonstick coating on the cookware. Over time exposure to high heat will deteriorate the surface. Also, depending on the type of nonstick coating on your pan, cooking over high heat can lead to the release unhealthy, potentially toxic vapors.
→ Follow this tip: Cook over low and medium heat with nonstick cookware.2. Using nonstick cooking spray
Using nonstick cooking spray on nonstick cookware is a big no-no. Here's the problem with it — after a while your pan will get a sticky buildup of the spray that doesn't burn off during cooking. This usually happens around the sides of the pan. Scrubbing this sticky film off takes some serious elbow grease and doesn't happen very easy.
→ Follow this tip: Use whole fats, like oil or butter, instead of cooking spray.3. Failing to season your pan
Just like cast iron, it's helpful to preseason and re-season your nonstick cookware. Not only will this help your pan last longer, it will also improve the way food cooks in it.
→ Follow this tip: To preseason your pan, simply rinse and completely dry, then use a paper towel to rub about a teaspoon of oil (any type will do) around the inside of the pan. It's also a good idea to re-season the pan by rubbing it will a small amount of oil each time before using it.
4. Using sharp or abrasive objects anywhere near your nonstick pan
This goes for both cooking and cleaning. Using sharp objects like, knives or metal spatulas to stir food or remove it from the pan, along with things like steel wool for cleaning, can scratch and damage the coating on the pan. Once the coating on nonstick pans starts to peel or gets pitted, it's best to replace them.
→ Follow this tip: For cooking, stick with wooden spoons or silicone spatulas for stirring food. When it comes time to clean, use a soft dishrag or non-metallic sponge or brush.5. Cleaning nonstick cookware in the dishwasher
True, many nonstick pans claim to be dishwasher safe, but the super hot water and harsh detergents aren't good for the nonstick coating. Over time this will cause the pan's coating to deteriorate much faster than washing by hand.
→ Follow this tip: Wash non-stick cookware by hand. It will help your pans last a lot longer.
Wednesday, October 1, 2014
The Best Pumpkin Patch
Posted by Unknown on 10:33 AM
Are you a big fan of Halloween activities? Make sure to check out Craven Farm just a little north of Seattle in Snohomish! There are activities for adults and kids. Keep reading to learn about all of the great events that this farm is having. We hope you don't get lost in the 15 acre corn maze!
’Tis the season for pumpkins and scarecrows. As the leaves change color and you can taste a little spice in the air, you’ll want to get in the fall spirit. And where better to do that than a pumpkin patch? But pumpkin patches are so much more now than just a field of pumpkins. At these most searched pumpkin patches on Yahoo, the kids (and you) will love everything there is to do: corn mazes, hayrides, haunted houses, and, of course, pumpkin picking.
10. Craven Farm (Snohomish, Washington): A Fall Frozen Funland
Craven Farm (Photo: Courtesy of Craven Farm/Facebook)
Starting this weekend through Halloween, Craven Farm, just north of Seattle, turns into a fall wonderland. Although entrance to the farm is free, if you plan to partake in the 15-acre corn maze, petting zoo, hayrides, or giant harvest market — which is, yes, mostly full of pumpkins, but includes squash and apples too — then you’ll want to bring some money. This year, the barn has also been turned into a "Frozen" landscape, where your kids can meet Elsa and Anna. Let the young’uns pick their pumpkins from the patch, while you sip on a pumpkin latte. And, if you’re extra adventurous, the corn maze is open late on certain Fridays in October (check the website), but you probably don’t want to bring the kids to that!
’Tis the season for pumpkins and scarecrows. As the leaves change color and you can taste a little spice in the air, you’ll want to get in the fall spirit. And where better to do that than a pumpkin patch? But pumpkin patches are so much more now than just a field of pumpkins. At these most searched pumpkin patches on Yahoo, the kids (and you) will love everything there is to do: corn mazes, hayrides, haunted houses, and, of course, pumpkin picking.
10. Craven Farm (Snohomish, Washington): A Fall Frozen Funland
Craven Farm (Photo: Courtesy of Craven Farm/Facebook)
Starting this weekend through Halloween, Craven Farm, just north of Seattle, turns into a fall wonderland. Although entrance to the farm is free, if you plan to partake in the 15-acre corn maze, petting zoo, hayrides, or giant harvest market — which is, yes, mostly full of pumpkins, but includes squash and apples too — then you’ll want to bring some money. This year, the barn has also been turned into a "Frozen" landscape, where your kids can meet Elsa and Anna. Let the young’uns pick their pumpkins from the patch, while you sip on a pumpkin latte. And, if you’re extra adventurous, the corn maze is open late on certain Fridays in October (check the website), but you probably don’t want to bring the kids to that!
Click here for more information.
