Classes at the Farm School

One of our farm goals is to teach and host a variety of classes. Right now I'm learning and sharing as much as I can about Essential Oils, but we hope to have a facility more conducive to having large groups of folks come and learn in a hands-on type of way, a schoolhouse maybe? Who doesn't love a good class now and then?

So, we had our first 'class' the other night. Really it was more of an info-session where a bunch of ladies with experience in Essential Oils came and shared a bit about what they know and offered suggestions. There are SO many applications for EO's and I'm fascinated and excited to try them. Over the years we have tried a few--mainly with the Protective Blend along with other cold remedies I'd mentioned in this post, but also in the garden a bit, and sometimes in homemade cleaning products.

Well, now we're venturing out even more. From Frankincense to Clary Sage and back to Cinnamon and Marjoram; and from baking to skin care, pet health and supporting healthy hormone function, there's a use for Essential Oils in your life, I guarantee. I've been mixing and brewing and really noticing how we can rely more on these ancient tools and less on our modern ways, and it's safe and effective.

One of the most surprising ways to use essential oils? Cooking. They don't go bad, and it only takes a few drops and they go a long way. So, for our class I made treats, and in the name of exploration I tried a few new things. I won't try and deceive you, they're not a healthy snack food, but you will want to snack...

Lavendar Shortbread with Lemon Glaze triangles.

2 1/4 Cups unbleached flour

1/2 Cup brown sugar

1 Cup Butter

7 drops certified pure lavender essential oil

Cream butter, sugar and 7 drops lavender. Slowly blend in flour. Press dough into 1/4 inch round shape on parchment lined cookie sheet. Cut like pizza into whatever size slices you prefer. Bake at 300 for 30 minutes. When lightly browned, remove from oven and cool. Break apart and glaze with this glaze recipe:

1 Cup powdered sugar
2-3Tbsp milk

10 drops certified pure lemon essential oil

 Peppermint Shortbread Bars

these are pleasantly refreshing

2  1/4 Cups unbleached flour

1/2 Cup brown sugar

1 Cup Butter

7 drops certified pure peppermint essential oil

Cream butter, sugar and 7 drops lavender. Slowly blend in flour. Press dough into 8inch x 8inch baking dish and prick with a fork. Slice into even bar shapes. Bake at 300 for 30 minutes. When lightly browned, remove from oven and cool. Carefully remove each bar from the pan, sometimes using a knife to recut the lines made before baking. 

And while I wouldn't pressure anyone to buy, I do think you should take a minute to look at this company I've fallen for.  I have come to believe they offer very trustworthy if not the best products, and while they're not all sourced in the U.S. (because frankincense and lavender just aren't at their best in these parts) you can support educators like me, or heck!  Become a local educator yourself! Talk to me about how to make earn free oils at least, or add/replace income.