A thick grey fog rolled into and over the back meadows and gardens this morning,

It is dusk now and that fog is still here.

After a series of seemingly endless days of November gray I find myself dreaming of summer.

 

 

 

 

 

 

 

I dream of fairy folk dancing in the meadows scattering fairy dust at work and at play.

 

 

 

 

 

 

 

I dream of Old Horse standing sentry, watching over my gardens on a warm sunny day.

 

 

 

 

 

 

 

I think of Grand Fafa and how he watches over each and every one of us as he always did and continues to do so day after day.

 

 

 

 

 

 

 

 

 

Memories warm us from within, coloring even the grayest of days with the brilliance of all we have loved.

 

Early November in Maine can be rather nippy and chill.

 

 

 

 

 

 

 

The sunrise viewed over our back meadow, is glorious and ever changing.

 

 

 

 

 

 

 

The early morning sky can become a vibrant palate of colors  swiftly changing until the sun herself has fully risen.

 

 

 

 

 

 

 

As winter approaches the Home Place Fairies slumber late into the day; nestled deep within their cozy winter chambers inside an ancient oak tree.

 

 

 

 

 

 

 

 

 

On occasion I visit with the fairies before the deep snow of winter sets in.

 

 

 

 

 

 

 

 

 

Old Horse is Guardian of the Home Place Fairies.

He stands sentry, guarding the secret entrance to their winter chambers.

 

 

 

 

 

 

 

 

 

Long ago he was enchanted by the fairies and though he ages, he never grows old.

 

 

 

 

 

 

Magic surrounds us, all one has to do is look.

 

 

 

 

 

 

 

 

 

 

Imagine if you were brave enough to make a wish

 

 

 

 

 

 

 

 

 

Imagine if you were determined enough to make it come true

 

 

 

Just another fairy fine day in the Enchanted Forest.

 

 

 

 

 

 

 

 

 

Magic happens everywhere, all one has to do, is look.

 

 

 

The Magic of twilight in the Children’s Garden of Earthly Delight.

 

 

 

 

 

 

 

 

 

It’s all just a whisper and a wish away…

 

 

 

 

 

 

 

“Don’t you know that everybody’s got a Fairyland of their own?”

              P.L. Travers (Mary Poppins)

 

 

 

 

 

 

 

 

 

 

 

Express yourself …

 

 

 

 

 

 

 

 

 

Dance … because you can.

Sing … because you want to.

 

 

 

 

 

 

 

 

 

Take time out each and every day to be outdoors among the natural world.

 

 

 

 

 

 

 

 

 

Sing to stars,

whisper to clouds,

walk among nature with your shadow and dance with the trees.

 

 

 

 

 

 

 

 

 

 

 

 

 

September is the busiest time of year here at our farm. There are so many fruits and vegetables ready to be harvested all at the same time.

Fairy Folk busily sprinkle fairy dust to ripen and sweeten fruits, vegetables, autumn flowers and herbs.

Here at our farm the Wizard and I along with the assistance of Grand Children and Fairies have harvested all of our blueberries and peaches. Grapes are sweetening and our Arctic Hardy Kiwi vines are waiting for the first gentle frost to ripen their abundant bounty of fruit.

 

 

 

 

 

 

 

 

 

Esmeralda climbs among the branches of “Aria”, a Great Wolf River Apple Tree, on the look out for what few apples Aria will produce this season. Wolf River Apple trees produce bountiful harvests every other year and Aria was heavy with fruit last year so will offer up only a few random apples this season.

Taking her task seriously, Esmeralda will search until she finds those few apples and collect them for pie.

Make sure you are fairy careful and pay extra attention when driving,

 

 

 

 

 

 

 

 

 

All sorts of Wee Folk are out and about heading to and from school.

 

 

 

 

 

 

 

 

 

 

 

 

 

Yum, there is nothing quite like a Pixie Pear Tart made from freshly picked pears.

Here is a delicious and simple recipe for making a pear tart of your own that my fairy friends shared with me.

I have included a gluten free version for the crust. The Fairies and I hope you like it!

PIXIE PEAR TART RECIPE

1.) Preheat your oven to 425 degrees and gather together your ingredients.

 

 

 

 

 

 

 

2.) Spray bottom and sides of an 11″ tart pan with organic olive oil and  set aside.

 

 

 

 

 

 

 

RECIPE for CRUST and CRUMBLE TOPPING:

(Regular Flour or with Gluten Free Flour) :

1- 1/2 cups plus 2 Tablespoons  All Purpose Flour or for Gluten Free use

( 1- 1/2 cups Bob’s Red Mill Gluten Free Baking Flour Mix)

1/4 teaspoon salt

1 Tablespoon sugar OR: I use  (1 teaspoon  ZING  a stevia / sugar blend)

1/4 cup organic canola oil

2 Tablespoons coconut milk, canned or from carton

1/2 teaspoon almond extract

 

2.) In large bowl stir together 1-1/2 cup flour, 1/4 teaspoon salt, and 1 Tablespoon sugar (or 1 Tablespoon Zing stevia) and set aside.

3.) In small bowl whisk together 1/4 cup canola oil, 2 Tablespoons coconut milk and 1 teaspoon almond extract. Pour this into flour mixture and mix gently with fork and fingers just to dampen. Mixture should be crumbly, you don’t want to over mix.

 

 

 

 

 

 

 

4.) Transfer dough to 11″ tart pan.

 

 

 

 

 

 

 

Spread crumbly dough over bottom and up sides of pan evenly, pushing with fingers.

 

 

 

 

 

 

 

 

 

I use a 1/4 metal measuring cup to press down and along and into sides of pan.

 

 

 

 

 

 

 

Set aside.

TART TOPPING INGREDIENTS:

8 or more, nice sized ripe pears

2 Tablespoons cold butter sliced thinly

1/4  cup of white sugar or 2 Tablespoons stevia to taste if you must add sweetener. (I personally prefer not to add sweetener of any kind, the natural fruit is sweet enough for my liking)

1/4 teaspoon salt

1 tablespoon of brown sugar

A handful of chopped walnuts ( optional: you can also add some hulled sunflower seeds, Fairies love nuts and seeds.)

 

 

 

 

 

 

 

1.) In a small bowl mix together 2 Tablespoons of all purpose flour (or 2 Tablespoons gluten free flour mix), and 1/4 teaspoon salt and  2 Tablespoons cold butter. Use a pastry blender or fork and fingers to mix up flour, sugar and salt with butter til crumbly. Set aside.

 

 

 

 

 

 

 

 

 

2.) Slice pears somewhat thinly and evenly and arrange slices in a circular pattern on top of dough in tart pan. Then arrange a second and third layer of fruit slices overlapping the previous layer.

 

 

 

 

 

 

 

 

 

3.) Have your flour mixture handy and spread evenly over top of tart. Slow down, take your time and enjoy the process.

 

 

 

 

 

 

 

Lastly dust the top of your tart ever so lightly with the brown sugar.

4.) Finally your tart is ready to place in the oven.

Bake at 425 degrees for about 45 minutes, until you see thick bubbles and your crust has turned a light golden brown.

5.) For you nut lovers, I add the walnuts and seeds during the last 15 minutes of baking time.

6.) Cool completely on wire rack before slicing. Serve with whipped cream or ice cream…or both!

 

 

 

 

 

 

 

Folks often comment about an added something in the tarts I make that they just can’t put their fingers on…a certain flavor which they say eludes description.

 

 

 

 

 

 

 

 

 

I just smile, because in fact there is a bit of fairy dust in every tart I bake, courtesy of the Home Place Fairies.

 

 

 

 

 

 

 

 

 

Feel free to experiment and make this recipe your own special kind of magic. Try hazel nuts instead of walnuts…

 

 

 

 

 

 

 

Try peaches instead of pears.

 

 

 

 

 

 

 

 

 

Apples instead of peaches…

 

 

 

 

 

 

 

A mixture of two fruits or a combination of three!

You can even add blueberries!

(Though if you do I suggest you add them during the last 20 minutes of baking, as their small tender skins can crisp up slightly and burn.)

Enjoy.