There are many wonderful Christmas tree farms throughout New England. There is simply nothing like going out to the farm with your family and cutting down a fresh tree for the holidays, bringing home that comforting aroma of pine. In our family, it is a tradition that dates back to my childhood, and I do it now with my own children. We set aside the entire day to enjoy each other’s company, beginning with breakfast and then heading out to harvest the perfect Christmas tree for our living room. Bringing Mother Nature inside our home always warms the spirit in our hearts.
The difference between cutting your own and getting a pre-cut tree is undeniable. Pre-cut trees are generally harvested in October in Vermont or Canada and shipped to area garden centers or nurseries. The problem is that they were harvested so long ago that many times they are just not fresh. Personally, my favorite varieties of Christmas trees include Balsam fir, white and blue spruce, and Fraser fir. Look for a tree that has a vibrant green color (or grayish-blue for blue spruce), is not losing pine needles, and has a straight trunk for easier placing in a tree stand. Cut the tree as close to the ground as you can, so not to leave much of a stump behind. Trees soak up a ton of water in the first three to four days, so it’s imperative to water the tree twice a day for those first few days. If your tree stand dries up, the tree will form a seal and not be able to absorb any more water. The fresher you keep the tree, the nicer it will appear, along with being less of a fire hazard.
When decorating our tree, I put the lights on first, starting from the bottom and working my way up. We prefer the old-fashioned C7 lights because they produce more heat and make my vintage spinner ornaments twirl magically. They can be found on eBay, and while you’re at it, be sure to check Etsy for great handmade ornaments and vintage finds, such as a Lifesaver garland like the one my grandmother bought me as a young child. When you attach lights to the tree, I find it gives more depth to weave the light strands in and out. That means you put a light on a branch inside the tree and work outwards, then repeat. This same technique applies with ornaments. I hang heavier ornaments inside the tree, where the branches tend to be thicker and are able to withstand more weight.
For natural decorations, pick up loose evergreens while you’re at the tree farm and use them to fill flower pots on the porch. In December, a lush arrangement of evergreens adorn our fireplace mantle in a large Oasis floral piece. (Ask your local florist if you can purchase a casket saddle with Oasis floral foam.) Then, I decorate with an abundance of wonderful pinecones on picks, adding lush red roses the week of Christmas. Water the arrangement once daily to keep it as fresh as possible.
^Jones Family Farms in Shelton, Connecticut, is a seventh-generation 400-acre farm. They have been growing award-winning Christmas trees for over 60 years, with 200 acres of farmland completely devoted to fragrant evergreen trees. Spend the day hiking through the farm with the family and browse in their various barnyard shops, then taste their own farm-made wine in the winery’s tasting room. The Harvest Kitchen serves up hot mulled cider, freshly baked cookies, and more, offering a full day’s experience to absorb and enjoy.
^Maple Lane Farm in Preston, Connecticut, offers 35 acres of superb cut-your-own Christmas trees. In addition to a wide selection of different varieties of trees, this stunning farm also offers handmade wreaths, kissing balls, and garland. Join them on the weekends for a cup of hot chocolate while you browse the fields of pristine trees.
^Maple Row Tree Farm, situated in Brookfield, Connecticut, has been growing some of the finest Christmas trees since the 1950s. On December weekends, they’ll transport you on an old-fashioned tractor-drawn hayride to the area where you’ll select the perfect tree. Their farm is 200 acres of pristine countryside with one of the largest selections of trees.
^Sleighbell Tree Farm located in Sutton, Massachusetts, is a family-owned 10-acre Christmas tree farm. The O’Conner family grows Fraser and concolor firs, blue spruce, Scotch pine, and white pine. Stroll through their gift barn, full of handcrafted ornaments and locally made products. Sip hot cocoa and enjoy a hayride to the fields to select the perfect tree.
^Werner Tree Farm in Middlebury, Vermont, offers the perfect way to kick off the holiday season by walking through the snow to select one of five varieties of fir trees. They also offer a limited amount of spruce for those who prefer that variety. This well-manicured farm also sells their own farm-made maple syrup, honey, maple cream, and candies. Their hand-woven wreaths and kissing balls will look great on your front door.
^Meadow Ridge Farm in Middlesex, Vermont, is currently maintaining more than 7,000 Christmas trees on their 8-acre farm. In 2001, Patrick and Tamara White bought the farm, which dates back to 1801 and has seen a wide variety of agriculture over the years. This meticulously maintained farm offers several varieties of perfectly trimmed trees to choose from. Visit their farm to cut your own fresh tree on Saturdays and Sundays starting Thanksgiving weekend right up until Christmas.
^The Bishop Farm in Springfield, Vermont, is now in its fifth generation of farming, with over 100 years of operating a tree farm. The farm specializes in growing Balsam and Fraser firs. On the weekend, take a ride on a wooden wagon, pulled by a tractor, to select your family’s tree. Freshly made hot chocolate will keep you warm as you browse their handmade wreaths.
^Bakersfield Tree Farm in Bakersfield, Vermont, started growing trees over 23 years ago, beginning with 5,000 trees and growing to 20,000. Their farm offers Colorado blue spruce, white pine, and Fraser, balsam, and Canaan firs. From Thanksgiving to December 24, walk the hills of their farm to choose your own Christmas tree. Owners Gary and Alice Foote are always at the farm to assist in any way.
^The Russell Farm in Starksboro, Vermont, is where owners David and Jane Russell offer old-fashioned horse-drawn sleigh rides to harvest trees. On the weekends from Thanksgiving to Christmas, pick out a handmade wreath with locally grown holly, or some Vermont-made maple syrup. Pack a picnic lunch and enjoy it by the pond or warm up in the cabin near the roaring wood fire.
^The Old Farm Christmas Place in Cape Elizabeth, Maine, is a family tradition in New England. Take a relaxing wagon ride to the top of the field to choose the perfect tree. The farm staff is ready to help load a fresh balsam fir tree or to drop it off at your home for convenience. Sip hot mulled cider and rich hot chocolate while browsing through the handmade ornaments in their charming post-and-beam store.
^Tuckaway Tree Farm in Lebanon, Maine, is owned and operated by Lynne Park and Susan Adams. They specialize in growing Balsam firs in a 7-acre field on their 27-acre farm. These very creative ladies also offer their own handmade wooden products such as bowls, plates, wine stoppers, and more. Create warm family memories with hot apple cider and tasty treats by the wood stove in their beautiful farm store, filled with handmade ornaments. Be sure to select a beautiful hand-crafted wreath to welcome guests into your home.
^Clarks Christmas Tree Farm, established in 1958, is situated in historic Tiverton, Rhode Island, and grows Fraser, Douglas, and Canaan firs and spruce trees. Visit their gift store in a stunning post-and-beam barn for hot apple cider, handmade gifts, farm-fresh eggs, jams, maple syrup, artisan goat soap, and maple syrup. Walk through acres of gorgeously manicured trees and select the perfect one for your home.
^Big John Leyden’s Tree Farm in West Greenwich, Rhode Island, is well known for some of the area’s prettiest trees. The farm grows over 100,000 trees in 10 different varieties. These gorgeously manicured Balsam, Fraser, and Douglas firs or blue spruces will leave your home full of evergreen fragrance for the entire holiday season. Let your kids climb on their vintage fire truck and ring the bell. Visiting this large farm will be an experience you’ll want to continue on a yearly basis.
Be sure to carefully inspect the trunk of the tree to make sure it is straight. Selecting a crooked trunk could result in great difficulty getting it to stand straight in the stand.
Evergreen tree varieties that grow well in New England include:
Colorado blue spruce (also known as blue spruce) has very sharp needles that are bluish-gray in color. These trees have a beautiful natural shape that needs very little pruning. They are becoming a popular choice for Christmas trees due to their symmetrical form, attractive blue foliage, and excellent needle retention. This variety also has very strong branches, which are helpful when hanging heavy ornaments.
White spruce has a cone-shaped crown, blunt needles, and a bluish-green color. It’s a wonderful variety for a Christmas tree because of its excellent foliage, good needle retention, great coloring, and wonderful natural shape.
Norway spruce has a rich green color and incredible smell. The needle retention is considered poor unless the trees are freshly cut and kept watered properly.
Balsam fir is one of the most popular choices in New England for a Christmas tree due to its pleasing aroma. It also has a wonderful dark-green appearance, long-lasting needles, and attractive form.
Douglas fir offers a great aroma, has wonderful needle retention, and is soft to the touch. It has light-green coloring with medium-strong branches. This variety has very good needle retention and is one of my personal favorites.
Fraser fir has flat needles that are dark green in color. Uniformly pyramid in shape, it features strong branches that turn slightly upward. This variety of Christmas tree is one of the best for needle retention, has a wonderful fragrance, and offers very soft needles.
Canaan fir is similar to Fraser fir with its rich green color. It has soft, short needles and medium-strong branches. This particular tree has very good needle retention.
Concolor fir has a thick and long needle that is bluish-gray in color. It has wonderful foliage, a beautiful natural shape, and retains its needles well.
Bacon-Wrapped Meatloaf
New England winters can be pretty cold. Juicy meatloaf offers a wonderful, simple dinner and is best-served alongside creamy mashed potatoes. Use the leftovers for meatloaf sandwiches.
Serves 4 to 6
1 pound (80-percent lean) ground chuck
1 pound ground pork
1/4 cup honey barbeque sauce, plus additional for meatloaf glaze
1/4 cup ketchup
3 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated fresh Parmesan cheese
1/2 cup whole milk
3 teaspoons dry mustard
2 teaspoons onion powder
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
6 slices bacon
Preheat the oven to 400 degrees F.
In a large bowl, mix together all of the ingredients, except the bacon, with clean hands, until well combined. Line a baking sheet with aluminum foil. Form the mixture into a loaf and place onto the baking sheet.
Layer the uncooked bacon over the top of the meatloaf and brush the top with the additional honey barbeque sauce. Bake until fully cooked, 45 to 50 minutes. Allow to sit for about 5 minutes before serving.
Sour Cream Mashed Potatoes
Mashed potatoes add the feeling of grandma’s kitchen to any dinner, and these fluffy mashed potatoes are a perfect addition to any meatloaf or pot roast. I leave the skins on for a heartier flavor and texture.
Serves 6 to 8
6 to 8 medium to large Russet potatoes, washed and unpeeled
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup heavy cream
1/2 cup sour cream
Kosher salt and freshly ground black pepper
Place the potatoes into a large pot and cover with cold water. Bring to a boil over high heat and cook the potatoes until they are tender. Drain the potatoes in a colander and return to the pot. Add the butter, heavy cream, and sour cream, and smash the mixture with a potato masher. Stir in the salt and pepper to taste. Cover the pot to keep the mashed potatoes warm until ready to serve.
Twice-Baked Potatoes
What’s not to love about creamy mashed potatoes combined with shredded cheddar cheese and crisp bacon? Better still, these are super-simple to make. I usually make a few extra to freeze for later use.
Serves 8 to 10
10 large Russet potatoes
1/2 cup (1 stick) unsalted butter, softened
1 cup heavy cream
1 cup sour cream
Kosher salt and freshly ground black pepper
1/2 cup cooked chopped bacon
1 cup shredded cheddar cheese
Sweet paprika
Preheat the oven to 450 degrees F.
Line a sheet pan with parchment paper. Wash the potatoes and place them on the pan. Bake the potatoes until soft, about 1-1/2 hours. Remove from the oven and allow to cool for 5 to 10 minutes. Do not turn off the oven.
Cut the potatoes in half lengthwise. Using a teaspoon, scoop out most of the potato into a mixing bowl, leaving a small amount behind to support the skin. Place the hollowed potato skins onto a baking sheet. Combine the potato flesh with butter, heavy cream, and sour cream; season with salt and pepper. Mix until thoroughly combined. With a spatula, fold in the bacon and cheddar cheese. Transfer the mashed potato mixture to a large ziplock bag. Cut off a corner of the ziplock bag and squeeze the mixture into the potato skins. Sprinkle the top of the potatoes with a light dusting of paprika. Bake for 30 to 35 minutes, until lightly golden brown.
Farmhouse Oatmeal–Chocolate Chip Cookies
I’m pretty sure this will be your new favorite oatmeal–chocolate chip cookie. It’s a recipe I developed a while back that yields the perfect combination of melted chocolate, oatmeal, and just a touch of maple sugar. For summer, make these cookies into ice cream sandwiches with your favorite flavor of ice cream. Place them in ziplock bags and keep in the freezer for a refreshing treat.
Makes about 3 dozen
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated maple sugar
1 cup firmly packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1-3/4 cups all-purpose flour
1-1/4 cups old-fashioned rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1-1/2 cups semisweet chocolate chips
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, use a hand mixer to cream together the butter, maple sugar, and brown sugar. Add the egg and vanilla and combine.
In another bowl, mix together the flour, oats, baking powder, baking soda, and salt. Gradually combine the dry ingredients with the creamed butter mixture. Stir the chocolate chips into the batter. Scoop out teaspoon-size balls onto the baking sheet. Bake for 9 to 11 minutes, until lightly golden brown. Allow to cool on a baking rack and enjoy.
Chocolate-Drizzled Caramel Popcorn
This yummy treat will bring you back to your childhood. Add a few mixed nuts to turn this into a salty and sweet treat.
Serves 4 to 6
10 to 12 cups popped popcorn
1 cup (2 sticks) unsalted butter
2 cups firmly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
2 cups semisweet chocolate chips
Preheat the oven to 250 degrees F.
Grease 2 baking sheets. Pour the freshly popped popcorn onto the baking sheets and put in the oven to keep warm. In a medium saucepan over low to medium heat, melt butter, brown sugar, granulated sugar, salt, and corn syrup. Once the sugars are melted, add the condensed milk, stirring occasionally with a wooden spoon until the mixture reaches 238 degrees F on a candy thermometer. Remove the caramel mixture from heat. Stir in the vanilla and baking soda.
Remove the popcorn from the oven, but do not turn off the heat. Pour the caramel over the popcorn and stir to coat evenly. Return the popcorn to the oven and bake until the caramel is bubbling and dark brown, about 25 minutes. Remove the popcorn from the oven and transfer to cooling racks. Meanwhile, set up a double boiler on the stovetop and melt the chocolate. Drizzle the chocolate over the popcorn and allow the chocolate to harden, 1 to 2 hours. Break apart caramel popcorn with your hands. Store in an airtight container in a cool, dry place.
Old-Fashioned Glazed Doughnuts
When I was little, my mom often made homemade doughnuts on her kitchen stove. I remember our golden retriever would sit, practically under her feet, patiently waiting for the doughnut holes to drop. Homemade doughnuts are relatively simple to make and oh-so-good!
Makes 18 doughnuts
For the doughnuts:
2-1/4 teaspoons dry active yeast
1/2 cup water, lukewarm (115 degrees F)
1/2 cup whole milk
1/3 cup vegetable shortening, plus additional for frying
1/3 cup sugar
1/2 teaspoon kosher salt
2 large eggs
3-1/2 to 4 cups all-purpose flour
For the glaze:
1 cup powdered sugar
1/2 teaspoon pure vanilla extract
1 tablespoon whole milk
In a small measuring cup, combine the yeast and lukewarm water. Stir and allow yeast to soften. In a medium saucepan over medium heat, bring the milk almost to a boil. Quickly stir in the shortening, sugar, and salt. Remove the mixture from heat and cool to lukewarm. Whisk in the reserved yeast mixture and eggs. Transfer the mixture into a large mixing bowl.
Stir the flour into the yeast mixture, adding enough flour to create a soft dough. When the dough pulls away from the sides of the bowl, transfer it onto a lightly floured surface. Knead until the dough becomes smooth. Add the dough to a greased bowl, cover with plastic wrap, and refrigerate overnight.
Line a baking sheet with parchment paper and set aside. Turn the dough out onto a lightly floured surface, and use a rolling pin to it roll out to 1/2 inch thickness. Lightly flour a doughnut cutter and use it to cut out the dough. Place the doughnut cutouts onto the prepared baking sheet, cover loosely with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
In a medium heavy-duty pot, melt shortening to about 3 to 4 inches and heat it to 375 degrees F. Place only a few doughnuts in the oil to cook at a time, frying each doughnut for 2 to 3 minutes on each side, or until lightly golden brown. Drain on paper towels. In a small bowl, combine all of the glaze ingredients together. Drizzle the glaze over warm doughnuts.
Apple Cider Doughnuts
Homemade doughnuts rolled in cinnamon sugar will remind you of days spent at an old-fashioned fair or the local apple orchard. The wonderful addition of small pieces of apples will make your mouth water.
Makes 18 doughnuts
1 cup apple cider
4-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 medium to large apples, peeled, cored, and finely chopped
Vegetable shortening for frying
Cinnamon Sugar:
1-1/2 cups granulated sugar
3 tablespoons ground cinnamon
1 teaspoon nutmeg
In a medium saucepan over low heat, reduce the apple cider to about 3/4 cup, about 20 minutes. Set aside and cool to room temperature.
Sift together the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. In a large bowl, use a hand mixer to cream together the butter granulated sugar, and brown sugar. Add the eggs one at a time and continue to mix until incorporated. Use a rubber spatula to occasionally scrape the sides and bottom of the bowl. Add the reserved reduced apple cider, buttermilk, and vanilla extract, mixing to combine. Add the flour mixture and combine. Gently fold the chopped apples into the batter.
Line a baking sheet with parchment paper and set aside. Turn the dough out onto a lightly floured surface, and use a rolling pin to roll out the dough to 1/2 inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts, then place them onto the prepared baking sheet.
Line a baking sheet with several layers of paper towels and set aside. In a large heavy-duty pot, add enough shortening to equal 3 inches of oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels. In a small bowl, combine all of the ingredients for the cinnamon sugar; mix well. While the doughnuts are still warm, sprinkle them with the cinnamon sugar.
Old-Fashioned Pumpkin Doughnuts
When I was little, our golden retriever would sit near the stove, practically under my mother’s feet, as she fried old-fashioned doughnuts. The dog knew my mother would occasionally “drop” a few doughnut holes. I put a new spin on my mother’s recipe and developed something perfect for the cool fall weather. I think you’ll love my old-fashioned pumpkin doughnuts. Next time you are in the grocery store, pick up a few cans of canned pumpkin puree and discover how simple these are to make.
Makes 18 doughnuts
6 tablespoons unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
4-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup pureed pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
1 teaspoon ground nutmeg
In a large mixing bowl, cream together the butter, sugar, and brown sugar. Add the eggs one at a time and the vanilla.
Sift the flour, baking powder, soda, and salt into a medium bowl.
Add the pumpkin, cinnamon, and nutmeg to the sugar mixture. Alternate adding the buttermilk and dry ingredients until everything is combined. Use a rubber spatula to scrape the sides and bottom of the mixing bowl occasionally.
Turn the dough out onto a lightly floured work surface. Roll out to about 1/2 inch thick and use a doughnut cutter to cut out the doughnuts. Place the doughnuts and doughnut holes on sheet pans lined with parchment paper.
Line another sheet pan with several layers of paper towels and set aside.
In a large pot, heat about 3 inches of canola oil to 375 degrees F. Use a thermometer to test the temperature. Gently drop about 4 doughnuts into the hot oil, do not overcrowd the pot. Cook for about 1 to 2 minutes on each side, flipping the doughnut once. Remove doughnuts from the oil and let drain on paper towels. Coat with Cinnamon Sugar while still warm.
Mulled Apple Cider
This is a favorite in our house for holiday gatherings or fall and winter dinners. Perfect on a cold New England day, I heat it on the stove and then transfer it to a stainless-steel pump pot to keep piping hot. The smell of sugar and spices will welcome guests as they enter your home.
Serves 4 to 6
1 quart apple cider
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 tablespoons brown sugar
In a large pot, combine all of the ingredients. Heat over medium-high heat, stirring occasionally, and cook for 15 to 20 minutes while flavors meld. Serve.