Alpaca Farm Days

This week I've been getting ready for Alpaca Farm Days, including Kentucky Alpaca Farm Day at Shaker Village of Pleasant Hill on Saturday from 10-5 and an Open House here at Seldom Scene Farm on Sunday from 12-4.

Saturday's activities at Shaker Village include animals and products for sale and display from about 20 alpaca farms, an Alpaca Fiber Arts Show, demonstrations and free seminars, and Alpaca Games. It's also Apple Harvest Weekend and the weather is supposed to be perfect, so come on out!

Sunday we are having an informal Open House, a great time to tour the farm and see our new crias. Last year, Maisy delivered her cria just as the first guest arrived, and guess what? She's about 4 days overdue right now and just may make a similar presentation this year!

We'll have light refreshments (cookies, apples, and cider) both days. I'm making several batches of the famous Wicked Good Ginger Snaps, a recipe given to me years ago from Carol Cassedy of Whitestone Organic Farm. (My Mom and I always called her Superwoman, as she homeschooled about 5 kids, gardened, quilted, baked, ran a mostly-sustainable farm, gave lectures, etc. and seemingly did it all really well!)

These cookies seem to taste extra good this time of year, and I used Woodford Gold Sorghum that I bought last weekend at the Midway Festival, making them even more tasty. I hope you like them as much as I do!

Wicked Good Ginger Snaps

1 1/2 cups shortening

2 cups sugar

2 eggs

3/4 cup sorghum (I've used molasses as well)

4 cups all-purpose flour

4 teaspoons baking soda

1 teaspoon salt

2 tablespoons ground ginger

1 tablespoon cinnamon

2 teaspoons cloves

Additional sugar and cinnamon

Cream shortening: gradually add sugar, beating until light and fluffy. Add eggs and sorghum. Beat well.

Combine flour, soda, salt and spices in medium mixing bowl, mixing well. Add to creamed mixture, mixing well.

Shape dough into 1 inch balls, and roll in additional sugar and cinnamon. Place on ungreased cookie sheets. Bake at 350 degrees for 8 to 9 minutes. Cool on cookie sheets for 1-2 minutes, remove to wire cooling racks using a spatula and cool completely. Yield: approximately 7 dozen.

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