Okay, so next up is my Apple Betty recipe. Over 20 years ago, I copied my mom’s well loved Apple Betty recipe onto a small scrap of paper and placed in my binder of favorite recipes sourced from family and friends. Every fall, I pull out this well-worn recipe tucked safely beneath a page protector and my ‘borrowed’ Apple Betty pie plate from my mom to make this incredibly delicious and comforting apple dessert. I love it and so does my family, but since I’m the baker, I get to savor that first, deliciously piping-hot apples and cinnamon bite. Okay, you got me, it’s not a bite - it’s a spoonful…a very large spoonful! Happy Autumn baking to you!

We are excited to announce that we have opened our own small brick and mortar shop at 640 Thames Street in Newport. Our shop/office - our SH-OFFICE - is located all the way down Thames Street near Narragansett Avenue in the heart of the Fifth Ward neighborhood.

Here we are! We are approaching the 3rd week of January…and well, it has been the grayest of the gray weeks. I am certainly dressing in layers these damp days and to boot, I am dressing up our winter dishes in layers of puff pastry, like this Chicken Pot Pie!

I have to share with you that as bone chilling cold it will be out on Brenton Reef tomorrow, Matt and I look forward to the beauty and peacefulness of this time of year. We may be the only two crazies out on the Reef with our small pump collecting another batch of pristine ocean water, but we are there together and on our way to craft another beautiful batch of our Newport Sea Salt. (If Matt ever reads these posts, I can just imagine his eyes rolling at the last bit…me trying to wax poetically about being together at the reef….especially after today’s collection.)

To prep for our chilly collection day, I prepared a Spiced Irish Oatmeal with Toasted Pecans and Sliced Bananas for an ultimate warm the belly breakfast.

I recently shared with our market customer and now friend, Faith, (once a food columnist for a New Hampshire newspaper) my hesitation with baking my own focaccia. After SEVERAL failed attempts last year, I threw in the proverbial focaccia making towel. So, when sweet smiling Faith walks over to me at our local farmer’s market table on Valentine’s weekend with not only the cutest hand illustrated Valentine for us, but her recipe for Focaccia - on her 80th birthday. Well, I had to

“Accept what is, let go of what was, and have FAITH in what will be.”

This time around I made Irish Soda Bread Scones which I will now be making as part of our traditional meal. However, it was not just any old Irish Bread recipe…this one comes with a side of Salted Whiskey butter. Yum!

I posted the ‘Roasted Butternut Squash Soup with Sage’ when we first started our website and I included a story about making my favorite soup and how it ended with a trip to the ER - you can read that here if you like. I have since made this recipe every fall and have gotten over my fear of cutting up this waxy skinned beauty to benefit from scooping out the seeds to roast and add a garnish to the soup. It’s such a game changer with the Rosemary and Thyme roasted squash seeds. I found myself snacking on them and had less and less to garnish our soup bowls with! ;)