Homegrown Collective October 2013 Subscription Box Review

This is my second box from Homegrown Collective and I am completely smitten! Without a doubt this is the most perfect subscription box for those of us who are on this amazing journey to living a natural and eco-friendly lifestyle.  In fact, they even state on their website that you will, "Receive seasonally appropriate, professionally curated  products that deliver the satisfaction of living a more self-sufficient & sustainable lifestyle to your doorstep each month."  I can tell you they definitely have delivered! After my very first box, I completely changed the products I use to do my laundry.  Is that not life changing, then I don't know what is! 

Since this is a subscription service you will sign up to have a new box delivered to your door every month, and you can cancel at any time.  The cost is $39/month + $9.00 shipping.  It is a bit pricey but I have found it to be well worth the cost.  In just two months I've learned some really invaluable techniques which I probably would have never learned if I hadn't received a kit with all the tools & instructions in which to complete it all spelled out for me.  If you can't tell, I am really excited about this company and their boxes!!!  

This month's theme was "Preserving & Preparing the Harvest Feast"  As you might guess, the big project in the box was canning.  Now I have always wanted to learn how to can foods but, to be completely honest, I was really intimidated by it so I never ever tried it before.  All the tools/ingredients you need were included with the box, except for the pot to heat everything in. The instructions were step by step and super easy to follow.  In fact, I was extremely surprised with just how easy the whole process really was.  It probably took a little over an hour from start to finish, and I ended up with some wonderful cranberry chutney which is going to be wonderful on top of my turkey this Thanksgiving! 

A second little project was also included in this month's box.  It was to make your own candle inside of  gourd.  Yes, a gourd.  This was the most adorably sweet little candle I have ever seen, let alone made myself.  I will tell you, we had to pull out a handsaw to get the gourd open.  It is a tough little bugger! A knife just wasn't powerful enough.  Besides that, this project was a piece of cake. You simply scoop out the insides, melt your wax, place your wick, pour it inside the hollowed out gourd and let it sit.  Viola! 

I can't wait to see what's store for my November box!!! 


~Chrissy

Homemade Pumpkin Puree

Fall for me means sweaters, skinny jeans with a cute pair of boots, hoodies, Husker football games, spiced apple cider, falling leaves,  Halloween, and pumpkins.  By pumpkins, I'm talking pumpkin pie, pumpkin smoothies (recipe will be coming soon on a future post), pumpkin bars, pumpkin whoopee pies, pumpkin muffins...oh my, I'm starting to drool a bit.  In order to make all these divinely scrumptious baked goods you'll need to stock up on lots of pumpkin puree.  Normally, I would use Farmers Market Organic Pumpkin Puree, but this year, after seeing some organic pumpkins in the produce section at Natural Grocers, I decided it was about time to try making my own.  

Homemade Pumpkin Puree:
**I want to credit Organic Authority for the instructions which helped me learn how to make this puree.

Ingredients: 
1 whole Pumpkin (I used a 4 LB Sugar Pumpkin)

Directions:
1.  Preheat your oven to 350F.

2.  De-stem and cut the pumpkin in half.  Remove the seeds but don't throw them away.  Roast those babies for some good snacking later on!

3.   Place the two halves face up on a baking sheet.  Place in the oven for 45 - 60 minutes, or until a fork can pierce the flesh.  Let me tell you....Your house will smell all sorts of amazing as this pumpkin is in the oven roasting.  Mmmmm!

4.  Allow the pumpkin to cool off a bit before scraping all the flesh off the skin.  Discard the skin.  Place the pumpkin in a blender, and blend until smooth and creamy. Note: A food processor may work better then a blender on this step.  I struggled a bit with my blender blending the pumpkin very well. I had to keep stopping and stirring it around a bit.  It may be the kind of blender I have, but I'm going to try a food processor next time to see if it makes this step any easier.  ***UPDATE**** Use a food processor for this step.  It works like a charm!!!!

5.  Drain off any excess water, if needed.  (I did not need to do this step but if your pumpkin holds a lot of moisture in it, you might have to.)

6.  Store in jars or freeze for later use.  I was able to get about 38oz of pumpkin puree from a 4LB pumpkin.