Skip to content

fall

Barnwarming

Whitney Buckner Photography_Barn Warming 2013 (5 of 54)

A few weeks ago we hosted an open house in our work studio!

It’s been a while since we moved into the barn, and you know how it is, it just takes a while to feel settled. We feel like it’s our home now, and we are so thankful for a place to call our own, and for all it has done for our business! If you missed out on reading about how we decided to renovate a 100+ year old barn for our work space start by clicking right here. And, to read about how the whole project progressed click here, and here, and finally here.

It has been a big year of transition for us, in a lot of ways. A lot of really good ways. We’ve grown from just the three of us, to a staff of nine (plus a few extras who help out pretty often). Our product line has been steadily growing all year long, and our list of retailers who carry our products has literally exploded. It’s hard for us to wrap our minds around the growth we have seen. It’s SUCH a blessing.

Whitney Buckner Photography_Barn Warming 2013 (15 of 54)

We know that we are so lucky to be able to do what we do, and we wanted to have a day of sharing it with all our family and friends.

Whitney Buckner Photography_Barn Warming 2013 (1 of 54)

Also, we knew that a lot of people were really curious to see the barn, so we opened it up to everyone. And, everyone came!

Whitney Buckner Photography_Barn Warming 2013 (34 of 54)

Whitney Buckner Photography_Barn Warming 2013 (17 of 54)

Whitney Buckner Photography_Barn Warming 2013 (22 of 54)

Whitney Buckner Photography_Barn Warming 2013 (41 of 54)

Whitney Buckner Photography_Barn Warming 2013 (8 of 54)

Whitney Buckner Photography_Barn Warming 2013 (37 of 54)

Whitney Buckner Photography_Barn Warming 2013 (47 of 54)

Whitney Buckner Photography_Barn Warming 2013 (38 of 54)

Whitney Buckner Photography_Barn Warming 2013 (54 of 54)

A big huge thanks to Whitney for snapping all of these really great photos!

Also, thanks to everyone who came by to see what we have been up to and for supporting us and our dreams in so many ways!

Whitney Buckner Photography_Barn Warming 2013 (52 of 54)

♥♥♥

Karen, Beth, and Carrie

Everyone Loves Pie {Week 45}

cranberry pie

The first pie in the month of November went to my own Mama. It was her birthday, and I made her a Cranberry Pie!

I think November might be one of my favorite months of the year – for several reasons. In my family we have lots of birthdays to celebrate in November. By this time of the year we are deep in the heart of fall. The weather is crisp. Sometimes it’s downright cold. We get to celebrate Thanksgiving – my favorite holiday. And, everything starts to feel really festive with Christmas on it’s way. We also eat some really delicious foods at this time of year – and it is definitely a good time for pie. Cranberry pie sounded like the perfect flavor to kick off the month. (Maybe it could be a good Thanksgiving pie?)

——————————————————————–

Cranberry Pie

Ingredients:
 
Recipe for a 9 inch double crust 
1 Tbs butter, softened
1 Tbs all-purpose flour
1 cup sugar
1 1/2 cups raw cranberries
1/2 cup golden raisins
 
Directions:
 
Pre-heat the oven to 350 degrees. Line the pie pan with the crust leaving a half inch overhang. Keep the pastry for the top crust handy.
 
In a bowl, combine the butter and flour and mash them to make a smooth paste. Add the sugar and continue mixing to combine everything into a crumbly mixture.
 
Add the cranberries and raisins, and toss and stir to mix everything together well. Pour the filling into the pie crust. Position the top crust and seal the edges. Cut several slits in the top to allow the steam to escape. Place the pie on a baking pan and place in the oven. Bake until the crust is golden brown, and the filling is bubbly and thick, 40-50 minutes. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
 
:: Carrie ::

Things We Love :: Fall

leaves

“No spring nor summer beauty hath such grace as I have seen in one autumnal face.” – John Donne

Maybe you live in a place where the leaves turn bright colors in the fall. If you do, I hope you take some time out each year to soak it all in. Our fall has been spectacular this year. So beautiful! There’s usually about a two week time period, as all the leaves are changing, when everything is at it’s peak. I always wish that it could last longer, or that the trees looked like that all the time, but then I guess it would just be one of those things that we got used to, and it wouldn’t seem special any more.

log

I love that there is this surprise every fall. We kind of forget throughout the year, at least I think I do, just how beautiful it is until it happens. There is this burst of awesome, and then it’s over.

bootsleaves

I imagine, that when God planned it all out he thought, “Man, this is really going to knock their socks off!” And it does. Every single time.

rbtrail

Hikes in the woods on a perfect fall day are pretty hard to beat.

capen

What’s fall like where you live?

:: Carrie ::

Everyone Loves Pie {Week 37}

vanilla crumb pie

Fall is here! At least it is on our farm. The corn is all turning a nice shade of gold, the air has felt a little cooler and crisper lately, and it is corn maze time! Every fall, during the months of September and October (and just a little bit of November) we welcome people from all around to come visit and try their luck at finding their way through the maze that we cut into one of our corn fields. It’s actually become quite the local attraction. It takes a lot of help to keep the whole operation up and going, and it wouldn’t be possible without the crew of friends and some family who spend their weekends working to keep it running strong! This past weekend was the first of the season, and on Sunday afternoon I delivered a vanilla crumb pie to the whole gang. I think they kind of liked it!

————————————–

Vanilla Crumb Pie

INGREDIENTS:
 
1 Recipe for a single 9 inch pie crust
1/2 cup Sugar
1 cup Water
1 Tablespoon Flour, Heaping
1/2 cup Corn Syrup
1 pinch Salt
1/2 Tablespoon Cornstarch
1/2 Tablespoon Vanilla
1 Egg
 
FOR THE CRUMB TOPPING:
1 cup Flour
1/2 cup Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Cream Of Tartar
1/2 cup Butter
 
DIRECTIONS:First, prepare your crust. Fit into a 9 inch pie pan and place in the refrigerator to chill while you prepare the rest of the pie.For the filling, in a saucepan, mix together the sugar, water, flour, corn syrup, salt and cornstarch. Bring to a boil over medium heat. Then immediately remove the pan from heat and allow mixture to cool a bit. Add the vanilla and eggs and mix to combine. Fill the prepared crust with the mixture.

Mix together crumb topping ingredients and evenly sprinkle over top of the pie filling.

Bake at 350ºF for 20-30 minutes or until the top is golden brown and the center has firmed up a bit.

:: Carrie ::

Farmin’ With Brett – Fall Harvest

It’s that time of year again! Fall is here, and that means it a busy season on our farm. This year has definitely been a trying one.  Who knew that after such a great spring planting season that mother nature would decide to throw a curve ball and send one of the driest and hottest summers that anyone around here has ever seen?

I’m sure you have been wondering about the corn, haven’t you? Well, maybe you haven’t. But, I have good news. Thanks to an extensive irrigation system, and a lot of prayers and hard work, this year’s crop made it through one of the worst growing seasons ever. Last week I caught up with Brett in the middle of his favorite job on the farm…

Driving the combine. He’s real serious about his job. Can you tell?

Actually, it’s pretty fun to ride along. There’s a GPS system that monitors just how much corn is being harvested as it comes into the combine, in real time. It’s fancy.

When the hopper gets full the combine dumps all the corn into the grain truck. That’s Mike, my brother (Karen’s husband), making sure Brett doesn’t dump any corn over the edge and all over the road. I’m pretty sure that’s never happened.

Then it’s hauled to the grain bin where it will be stored until it’s transported to the grain elevator and sold.

In a nutshell, that’s what happens. I’ll let Brett explain it to you in a little more detail.

But wait a minute! Before you jump into the combine with us, you might want to go back and see where this all started…

In May we rode in the tractor with Brett and planted the corn.

In July we went along with Brett to check the irrigation system.

All caught up? Okay, now it’s time to harvest…

Farmin’ With Brett – Fall Harvest 2012 from 1canoe2 on Vimeo.

:: Carrie ::

Football Saturday

Football season is here! Although it doesn’t feel like fall yet, it’s a guarantee that when the pigskin starts flying the weather is about to start cooling down. After this summer we are all ready for that.

Last night it was finally time to head over to Faurot Field to watch our Mizzou Tigers take on Southeastern Louisiana in our first game of the season. Karen, Beth and I are all alumni of the University of Missouri (and proud of it!) and I love the fact that we still live close and can cheer on our Tigers from the stadium seats. There’s nothing like being part of that big sea of black and gold! It ended up raining for most of the game, but no one seemed to care. We came away with a 62-10 win, and our boys looked good!

There are big changes going on around here. BIG changes. It’s our inaugural season in the Southeastern Conference, and you know those SEC schools take their football seriously. The schedule this year looks so strange. No more Oklahoma, Nebraska, Texas and Kansas. (It’s kind of sad, really) Instead, we’re about to welcome Georgia, Vanderbilt, Kentucky and Alabama to town. Alabama!? Holy cow. We better be ready for that one. Make sure those helmets are fastened on extra tight!

Next Saturday the Georgia Bulldogs make their way to Columbia for our first SEC game ever. It’s going to be a big day, and apparently, our defensive tackle, Sheldon Richardson, isn’t scared.

So, here’s to a good season! Yeah, it may be an adjustment year. I think we (players and fans) have a little bit of learning to do about what it means to be a part of the SEC. I’ve heard it described as the biggest and most powerful conference that ever existed.

Oh boy. It’s time to up our game.

:: Carrie ::

 

10 Years and Counting

10 Years ago my older brother, Mike, decided that we should cut a giant maze into one of our corn fields and open it to the public.  It sounded like a big undertaking, but we went with it.  We created a 14 acre maze, and we really had no idea if people would even want to come wander around in the corn field.  As it turns out, people LOVE it.  This year marks our 10th anniversary!

We’ve kind of created a monster.  The corn maze has become quite the fall attraction here in our little part of the world.  A typical Saturday in October can bring in more than 1500 people.  Yeah, that’s a lot.  Did I mention that things sure are busy around here in the fall?

Over the past 10 years we’ve created some pretty intricate maze designs.  You can see photos of all of them right  here.

This year, being our 10th anniversary we wanted to do something a little special.  It just so happens that another big milestone happened in our family this year as well – Grandma Shryock turned 90 years old!  Mike decided that we should surprise her by making this year’s maze in her honor.  And when I say surprise, I mean surprise.  We planned, and constructed the entire maze without revealing the design.  Then we had an ariel photographer fly over and snap a photo of the entire maze.  We said nothing about this to Grandma until we showed her the photograph at her birthday party.  She was pretty much speechless.  At first she thought it was a joke, but when she realized what we had done she said, “it’s awesome!”

Here is Grandma fishing this summer in our lake.  She was reeling them in left and right that day!

And here’s the photo of the corn maze.  Yep, that’s grandma’s face!

So, if you are in or around the mid Missouri area this fall come on by and see us.  We’ll be open on weekends until November 6th.  

We have pumpkins, and kettle corn (yum!) and hot cider and hot chocolate.

You can roast something over a fire.  May I suggest marshmallows?

You can definitely get lost in the maze for a couple of hours.  If you are brave enough, you can get lost in the maze for a couple of hours in the pitch black at night!

It’s fall on the farm…the best season of all!

:: Carrie ::

Harvest Time

Here in our part of the country the corn has grown tall and turned a nice shade of gold, which means it’s time to harvest.  For me, and I think for most everyone around here, when the combine makes it’s way into the field to start cutting the corn it is the sign that fall has finally arrived.

On our farm the guys have been working non-stop for the last couple of weeks bringing in the crop.  Grain trucks full of the little gold kernels have been rumbling up and down the road and the grain bins next to our studio are slowly filling up with this year’s haul.

It is an exciting time of year, but SO busy!  It takes a lot of man power and machine power to bring in 2000 acres worth of crops.  All summer long we hope for rain to help things grow.  But, this time of year everyone hopes for DRY weather.  Rain during harvest time is no good.  So far the rain clouds have stayed far away.    This is my cousin, Brett.  He’s sitting behind the wheel of our big yellow New Holland combine, which is the machine that harvests all that corn.  If you notice, to his left is a little fold down passenger seat.  I love riding in the combine, it’s so mesmerizing.  It just eats up everything in front of it, keeps the kernels, and spits everything else right out the back.  Last week I was driving out to the studio to do some printing and I passed the field where he was working, so I pulled right over and hailed him down for a ride.

Have you ever ridden in a combine?  You haven’t?  Would you like to?  You would?!

Okay! Here we go….

:: Carrie ::