Think about giving dried herbs or peanut brittle as gifts

As the heavy rains start falling, I’m happy to say the garden is mostly buttoned up — although it’s never really done. I’m still digging some carrots, beets and parsnips, but the ground is getting increasingly soggy and the worms are taking more than their share.

The voles, or field mice as they’re commonly called, have invaded the garden for the first time. They really like the sweet beets and ate a half of a row — from under the ground! When I tried to pull up a beet, which looked fine, the top of the beet came off like an eggshell and the entire inside of the beet was gone. But my friends and I did manage to pickle 36 pints of vole-free beets.

Last weekend I picked up apples, fed the squishy ones to the horses and tied up the raspberry and Marionberry canes. I discovered a spotted black salamander in its tiny den under some rotten hosta leaves and then had to try not to step on it while I cut down a rampant butterfly bush.

And yes, I had to fill and rake the holes left by the neighbor’s Angus bull, after if spent a couple of nights hanging out in my yard and garden, refusing to go home. The neighbor had to come and chase him home with a four wheeler.

This time of year my focus shifts to inside pursuits and making of holiday treats. While asking around I heard some great ideas that I hadn’t thought of before, such as making homemade liqueurs. But many, such as homemade Kahlua, must be made weeks ahead, so you’ll have to try this one next year or make it as a New Year or Valentine’s Day gift.

My friend Paul from work and his friend Jennifer use a recipe from the Epicurious Web site that is simple and devilishly delicious. They double the recipe, which is 1 cup water, 1 cup sugar, 1/2 cup instant coffee crystals, 2 cups vodka and 1 split vanilla bean. Dissolve the sugar in the water over low heat, add the coffee crystals and let dissolve. Remove from the heat and add the vodka and vanilla bean.

Store in a sterile glass container for one to two months. They decant theirs into corked-topped bottles that they got at Northwest Brewer’s Supply on Sixth Street.

Some of my regular yearly gifts include dried herbs, jams, pickled beans and beets, and of course, lots and lots of cookies.

When choosing cookies for giving, it is important to select ones that store and travel well, like Russian teacakes, magic cookie bars and spritz. Sharing the baking with friends or family is a seasonal treat as well.

Cranberry-almond biscotti or chocolate biscotti dipped in white chocolate are very hardy and delicious treats. Paul ties a bag of biscotti around the neck of his homemade Kahlua, which makes it even more special.

Candy also makes an easy and beautiful presentation in a clear cellophane bag tied with a seasonal ribbon. Some of my favorites are butter toffee topped with chocolate and nuts; peanut brittle; chocolate, peanut butter or maple fudge; and white almond bark with peppermint extract and crushed peppermint candy. All are simple to make and taste fantastic, especially with hot coffee or cocoa.

Sweet breads baked in an attractive disposable loaf pan and wrapped in a cellophane bag are always a hit as are sugared or salted nuts. A five-star recipe I found in an old Gourmet magazine calls for 1 large egg white, 1 teaspoon water, 4 cups mixed salted roasted nuts, 1 cup sugar and 1 1/2 tablespoons cinnamon or pumpkin pie spice.

Preheat oven to 250°F. Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chunks.

Another great recipe for nuts is a little spicier and goes great with drinks. I like to take nuts, with the recipe and a package of the spices, as a hostess gift to holiday parties. This recipe calls for 2 tablespoons olive oil, 1/2 teaspoon ground ginger, 1/2 teaspoon curry powder, 1/4 teaspoon cayenne pepper, 2 tablespoons sugar, 1 tablespoon honey, 3/4 cup walnut halves and 3/4 cup pecan halves.

Line a baking sheet with non-stick mat such as a Silpat. Heat oil in large nonstick skillet over medium heat. Add spices and sauté until fragrant, about five seconds. Stir in sugar, honey and nuts. Stir until honey mixture is amber in color and nuts are coated, about six minutes. Spread nuts on the baking sheet. Sprinkle with salt and let cool.

I hope you got some delicious and easy ideas for inexpensive homemade gifts and have a joyous holiday season with friends and family.

Erin Earles works at Epicure in Anacortes when she’s not tending her garden, family and horses in Bay View. If you have a column suggestion or comment, or a question about food or gardening, please e-mail her at .