As we near the end of November those of us who live in climates with four seasons begin to say farewell to the farmers markets. Over the warmer months we’ve met many vendors selling wide varieties of fresh produce. But, of course, produce is not the only thing that you will find; honey, beeswax candles, soaps, alpaca wool and that is just that start of it.

It is at the farmers market in Fredericksburg, Virginia that we met the folks who are Walnut Hollow Workshop. Their booth was the epitome of what a farmers market mean. “Walnut Hollow is a small, family run farm located in Caroline County, VA. At their booth you will find a variety of products, including eggs, honey, beeswax, and handmade wooden bowls, spoons, cutting boards, and rolling pins, all made from natural and locally grown materials and wood. All unique hand carved pieces are carved by Sy Jarvis using hand tools; he does not spin wood on a lathe or use power tools. You’ll also find beautiful bouquets of cut flowers and sometimes peacock feathers from the peacocks on their farm. “

On the rare occasion you will find Sy Jarvis sitting on a chair, tools at his side, carving any number of items. He is a fine craftsman. Because Jarvis may be working elsewhere on market day it is usually his wife and children that typically tend the booth. They are not only beautiful, but pleasant and down to earth. We get to the farmers market as often as possible, but when we are unable to go it is just really nice to know that Walnut Hollow Workshop is there, at their booth.

We would like to offer you a beautifully hand carved cutting board, made by Jarvis, and homemade wood wax as our give away this month. This cutting board is simple and beautiful. No two cutting boards made are the same and it is fun to see the different shapes and sizes. We like to imagine that each piece of wood carved has its own personality, giving the cutting board its look.

The cutting board we picked out was one of the longer ones available. With the holiday season many of us will put out crackers and cheese for guests. Crackers, cheese, grapes displayed on this cutting board will create a beautiful focal point on your buffet table. The cutting boards are guaranteed for life, but believe us; they are fairly indestructible…unless, of course, you burn it. (It happens. Take our word for it.) Take care of your board, use the wax and it will last a lifetime.

If you would like more information regarding other hand carved products please contact Walnut Hollow Workshop by calling 540-368-2998 or by emailing walnuthollowworkshop@gmail.com. Also, check out their Facebook page.

In order to enter the giveaway:

1. Please add us to your blogroll (we’d love it) (let us know you did)
2. Please Like us on Facebook
3. Tweet and Post about it on Both Twitter and Facebook

Whoopee for whoopie pies. The popularity of whoopie pies is on the rise. We’ve been making our own for years and are now seeing the trend grow. You can create many varieties of whoopie pies from the always popular chocolate with buttery marshmallow filling to sweet strawberry pies with a creamy, subtle strawberry filling.

Autumn is now upon us. Soon, if not already, we will smell the aroma of fireplaces taking the chill out of the air. We will see leaves turning gold and red. And of course, we will seek out pumpkins. If each month had a flavor October and November would have to share. There is no other time in the year when pumpkin is so revered. It is the flavor of the season with all the warm inviting spices that go with it. Why not a pumpkin whoopie pie with a cream cheese filling! Oh, yum! The only thing that will make that combination better is if the pies were shaped like pumpkins.

Thanks to Crate and Barrel that is just what you can make: pumpkin shaped whoopie pies.

“Bake up seasonal pumpkin-shaped whoopie pies in autumn’s favorite flavors. Nonstick pan recreates the classic East Coast treat that food historians believe originated in Pennsylvania’s Amish country. Lore has it that farmers would shout “Whoopie!” when they found one of the sandwiched sweets in their lunch pails.”

We would like to share our enthusiasm for whoopie pies by offering this adorable Crate and Barrel Pumpkin Whoopie Pie Pan as our give away for October. Do you have a favorite whoopie pie flavor? Let us know in the comment section and we will enter you into the giveaway. If you’ve never had a whoopie pie, it is high time you tried one! Tell us if you’ve never eaten a whoopie pie and we will enter you into the giveaway, too! Those outside the US will receive an Amazon gift certificate.

How to enter:

1. Please add our link to your blog roll & let us know you did by commenting
2. Re-tweet This on Twitter & let us know you did by commenting
3. Like us on Facebook & let us know you did by commenting.
4. Tell us your favorite Whoopie Pie Flavor
5. Tell us if you have ever eaten one, and what your experience was.

The giveaway will end on Wednesday, October 19th.  We will announce the winner on the next day.

While you are waiting for the results of the giveaway why not try making our favorite whoopie pie recipe:

Chocolate Whoopie Pies
Ingredients for “cake”

2 cups all-purpose flour
½ cup Dutch-process cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup milk
1 teaspoon vanilla
1 stick ( ½ cup) unsalted butter, softened
1 cup sugar
1 large egg

Ingredients for filling

1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners’ sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

Directions Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together milk and vanilla in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and milk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon tablespoon sized mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake until tops are puffed and cakes spring back when touched, 10 to 12 minutes. Let cool completely.

For the filling

Beat together butter, confectioners’ sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

NOTE: For an easier time with the batter us a small ice cream scoop (or any size to your liking) to portion each cake evenly. Fill the whoopie pie by piping the filling instead of spreading with a knife.