Giveaway: Worker B Product Kit

Worker B gift set

A few weeks ago, I wrote a post about Worker B Rescue Putty and how pleased I was to have discovered a product that helped heal my cracking hands. I heard back from a lot of you on the topic of winter skin remedies and several folks reached out to say that they had tried the Rescue Putty and were just as in love with it as I was.

Worker B cream

While they didn’t know about my Rescue Putty love before I write that post, the internet is really nothing but a small town, and so soon enough, the nice folks at Worker B saw my post and got in touch. They were happy to hear that I was so pleased with their products and were curious how I had discovered their balms, salves, and creams.

Worker B expiration date

I told them that my sister gave me a tube of Worker B lip balm a part of a birthday present three or four years ago. I used and loved that lip balm for nearly two years, until I was scraping the last bits out with my fingernail. In the meantime, I picked up a couple different sized balms when they went on sale at West Elm. I’ve been a fan ever since, because while I’m not obsessive about only using totally natural cosmetics, I really appreciate effective products that are made simple, real ingredients.

Worker B balm

They liked my enthusiasm for their products as well as the very kind responses from you guys and suggested that we team up on some kind of promotion. And that brings us to today, with a giveaway for a pack of lovely Worker B products. The winner will get a box that includes jars of Rescue Putty, the Worker B cream, a chunky treatment stick, and their gentle face wash.

Worker B bee

One of the reasons that we decided to run this giveaway today is that Worker B just relaunched their website, so the shopping experience is better than ever (if you visited them when I first posted, you’ll notice a big change. The new site is really pretty).

Additionally, their various social media accounts and their newsletter are now easy to find and follow (up at the top of the site). They make a point of sharing their deals and sales via Twitter and Facebook, so make sure to follow ’em if you want to stay in the know. For instances, just earlier today, they let their followers know that my beloved Rescue Putty is 20% all month long. Can’t beat that!

Worker B face wash

Here’s how to enter for a chance to win this box of goodies.

  1. Leave a comment on this post and share a tale that has something to do with bees. Does your neighbor have a hive? Did you make beeswax candles as a kid? Do you drink your tea with honey?
  2. Comments will close at 11:59 pm east coast time on Saturday, February 14, 2015. The winner will be chosen at random and will be posted to the blog by Sunday, February 15, 2015.
  3. Giveaway is open to US residents only (sorry!).
  4. One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.

Disclosure: While I bought my original jar of Rescue Putty on my own, for this post, the kind folks at Worker B did send me the products you see pictured here. No other compensation was exchanged.  

Links: Marmalade, Black Radish Relish, and Jar Love

Oh! My local Barnes & Noble has Food in Jars facing out! It's so fun to find it like that!

I feel like I’m something of a broken record these days. It’s all cookbook work, all the time (this one is about preserving with natural sweeteners, like honey, agave, and fruit juice concentrates). I’ve been making some good progress, even in the face of the flu, which feels good. While I wrestle with lists, measurements, and recipe testing, some links!

No winners to announce tonight, because there was no giveaway last week. However, stay tuned, as I’ll have a fresh giveaway for you tomorrow!

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Other People’s Preserves: M. Greenwood Jams Lemon Sage Mustard from Garibaldi Goods

Greenwood Jams Lemon Sage Mustard

Other People’s Preserve is my opportunity to shine a spotlight on some of the very delicious jams, pickles, and preserves being made by dedicated professional canners. If you see one of these products out in the wild, consider picking up a jar!

This week’s featured preserve is the Lemon Sage Mustard from M. Greenwood Jams. I discovered this brightly flavored, seriously savory mustard thanks to the kind folks at Garibaldi Goods. They are an online shop based Southern California that features the small batch, artisanal products and preserves that are made in California.

Greenwood Jams Lemon Sage Mustard top

M. Greenwood Jams is a mother and daughter preserving team based in Los Angeles. They make small batches of seasonal preserves, using locally sourced produce (and there’s no place better than California for freshness and variety. I get jealous every time I’m out there).

Greenwood Jams Lemon Sage Mustard side

What I find so nice about this mustard is that it has none of the bitterness that you often get from really grainy mustards. The seeds are tender and flavorful, and the lemon and sage compliment the natural mustard flavor. It’s one that I’d put out with a cheeseboard or eat with leftover roast chicken.

Disclosure: The folks at Garibaldi Goods sent me this jar of mustard for sampling and photography purposes. However, I meant every word of what I said about it.

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Preserves in Action: Eggs Over Sauerkraut

Fried eggs over carrot/cabbage kraut and a little hot sauce. Breakfast for lunch!

It has been a really quiet week for me (this flu was no joke). My cooking has been limited to soup, eggs, and a single batch of bread. The worst of it has been that my sense of taste was dampened by the congestion and continues to somewhat muted. So even if I had the energy for ambitious cooking or preserving, it would have been lost on me.

Because things are tasting flat, I’ve been reaching for highly flavored things like sauerkraut and pickles, trying to replace nuance with pungency. Yesterday’s simple lunch was particularly satisfying.

I pulled a jar of young sauerkraut out of the fridge and forked out a generous layer onto a place. I cracked two eggs into a hot, buttered skillet and cooked until the whites were set but the yolks were still runny (my father calls this “over easy, hold the wiggle”). Once the eggs were done, I slide them out onto the sauerkraut, and then topped the whole thing with several drops of Alana’s excellent hot sauce.

The eggs warmed the cold kraut slightly and the hot sauce added extra zip. Together, that plate of food offered both high flavor and healing nutrition. Here’s hoping both my energy levels and my sense of taste will be back to normal by next week!

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February Sponsors: Cuppow, Fillmore Container, Spice Ratchet, and Fermentools

The artisanal pickle selection at the Franklin Building Di Bruno Bros is quite impressive!

Hello friends! So sorry that I dropped off the map this week. I came down with the flu on Friday afternoon and it wasn’t until this morning that I started to feel like a human again. As a result, there has been no new content for the last few days and February’s sponsor spotlight post is a bit late. Please excuse the absence and, if you feel so moved, send healthy thoughts in my direction! 

It’s the beginning of February and that means it is time to highlight the businesses that help make it possible for me to devote so many of my waking hours to this blog! Please do visit them if they offer a product that interests you!

First up is jar accessory maker Cuppow! They are the creator of the original mason jar travel mug topper and the BNTO, a small plastic cup that transforms a canning jar into a snack or lunch box. They also sell the Mason Tap, which is an awesome tool for turning a regular mouth mason into a dispenser. To make it totally leak-proof, I pair mine with one of the rubber gaskets designed to work with the Tattler regular mouth lids.

Our friends at Fillmore Container are back this month as well. They’re a family-owned business based in Lancaster, PA and sells all manner of canning jars, lids, and other preservation gear.  And if you’re looking for some of the purple heritage jars, they just got a shipment in stock!

Next up is Spice Ratchet. They make the blossom trivet that I use as a canning rack, and last fall they released a line of silicone Blossom uCaps for mason jars. They are available as astorage cap, a sipping cap, and a flower frog. I hear they have new products on the horizon, so stay tuned for more on that!

Last up is Fermentools. They make a brilliant fermentation starter kit that involves a heavy-duty glass pickling weight, an airlock, a lid with a reusable rubber seal, and mineral-rich salt. The pickles I made using their kit turned out deliciously!

If your company or small business is interested in becoming a sponsor, you can find more details here. I offer discounts for multiple month purchases and am always happy to work with your budget.

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Preserves in Action: Roasted Tomato and Feta Dip

roasted tomato dip

I am not a sports fan, but I am the daughter of a man who cares deeply about nearly every flavor of mainstream college and professional sports (hockey is the only thing that leaves him cold). Thanks to my dad, I have spent far more hours in stadiums and in front of large television sets watching men run after balls and around bases than I ever would have if left to my own devices.

Despite my disinterest, it never took much to convince me to participate in the watching, because I learned from an early age that snacks were an integral part of being a spectator. And I most definitely wanted in on those snacks.

roasted tomato dip top

This Sunday is the biggest game of them all, and for weeks now, blogs and food websites have been offering up recipes to serve at your party. I typically stay clear of the Game Day Spread topic, but I whirled up a really delicious impromptu dip a few days ago and so it seemed silly not to get it up here in advance of the insanity.

You start with two cups of roasted grape tomatoes (all the better if you added some garlic while roasting). If you have some of these squirreled away in your freezer, you’re halfway there. If not, turn a pint of grocery store grape tomatoes out onto a rimmed cookie sheet, drizzle with olive oil, add some garlic, and roast hot and fast or low and slow, until the tomatoes have wilted and browned.

tomato dip on a chip

Let the tomatoes cool and then dump them into the bowl of a food processor. Add 8 ounces of cream cheese, 4 ounces of crumbled feta (tangier is better), and 1/2 cup marinated roasted red pepper strips (if your grocery store has a antipasto bar, buy just what you need there instead of opening a jar that you will then have to refrigerate). Process to combine.

Add salt and pepper to taste (go easy on the salt at first, because feta often has plenty). If it needs a little more acidity, go with a squirt of lemon juice. Refrigerate to firm it up a little and then serve with cut-up veggies or chips of some kind. I’ve been eating it for lunch with celery sticks, or using it as a sandwich spread. Delicious and easy, just the way we like it.

(I realize that I wrote a very similar post to this one three years ago, complete with a recipe for a different tomato dip. Life is cyclical and I’m okay with that.)

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