May 2021
it’s lilac season!
We’ve made it past the last frost and the Upper Valley is blooming. Trees are bursting with blossoms and our favorite springtime flower, the lilac, is in full bloom. With the warmer weather, we’re planning some outdoor markets to spread the word about our little business and see you all in person. So catch us outside, how bout dat!
upcoming markets
friday, June 4: WRJ First Fridays
We are coming to First Fridays in White River Junction! Cori and the team at Scout have generously invited us to set up a table in their beautiful space. If you live in the area, visit us next Friday evening to browse our handmade goods, ask us questions, and say hello in person! We’ll have a selection of trays, kitchen boards, plant stands, small tables, and more, all made by Nick.
Scout will be playing records and there are lots of other fun events happening around town — live music, outdoor films, and shops open late. Get your Dad something special for Father’s Day!
Scout Hair Design, 129 S. Main Street, White River Junction, VT
saturday, June 19: Sharon Makers Market
We’ll also be at the Makers Market and Community Yard Sale at Sharon Elementary School on June 19th — come say hello and grab last minute gifts for Father’s Day on the 20th!
Sharon Elementary School, 75 Route 132, Sharon, VT, 05065
father’s day is on june 20th!
What do you get the guy that has everything or gets it for himself if he doesn’t? Spoil your pops and get the man something nice! If you can’t make it to the in-person markets, our online shop has a small number of handmade pieces ready to ship.
maynard desk
This beautiful Maynard Desk made from local Vermont Cherry was completed and delivered to a family in Norwich earlier this month. We were able to snap a few glamour shots before it left the shop.
Preheat oven to 325°F. Grease and flour a cake or bundt pan and tap out any excess flour.
Mix together the flour, baking powder, baking soda, and salt; set aside.
Beat the butter until creamy and smooth, then add the sugar and lilacs and continue beating until light and fluffy. Add the beaten eggs a little at a time and beat well after each addition. Beat in the lemon extract. Add the flour in three stages and yogurt in between each stage. Scrape down the sides of the bowl between each stage. Fold in the lemon zest.
Add the batter to the prepared cake tin, then bake for about an hour until the cake is pulling away from the sides of the pan. Transfer to a wire rack to cool.
To make the glaze, warm the honey in a small saucepan over low heat. Whisk runny honey, lemon juice, and confectioner’s sugar in a bowl to blend. Brush the cake with the glaze and decorate with more lemon zest and lilacs.