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‘Extract’ Category

  1. Delicious Geography!

    October 6, 2016 by

    It is finally time to announce the title of the book I have co-authored with my
    father—Delicious Geography: From Place To Plate. Hooray!!! It has been quite
    a labor of love and after many delays (and tears), I am happy to tell you that
    it is now available for pre-order on Amazon and will be in our shop by
    mid-November for those of you who want signed copies.

    I had no idea how difficult writing a book was—and I only wrote a portion of it!
    There are so many people involved in the making of a book and so many different
    processes along the way. I am very thankful to the people who have helped this
    project to move forward—mainly my family for giving me the time,space and
    gentle nurturing I needed and my parents for the whole idea in the first place.
    We are all getting very excited to actually hold the finished product in our
    hands. We have seen the final proofs and they look great. The designer who
    did the cover did a fantastic job—don’t you think?


    Obviously, this is not a book about vanilla, per se, but my father (having previously published two books) wanted me to ‘get my feet wet’ and then get that wet foot into the door of publishing, so, hopefully this will make way for more opportunities. In fact, I am heading to New York City this month to a publicity summit to pitch a future book idea that will be more vanilla-centric. Your prayers and good wishes are most welcome!

    This book is not about vanilla, but I did include vanilla in as many recipes as I possibly could! The premise for this book was to investigate different geographical concepts and then solidifying that learning by then making a recipe that would extend the experience into the kitchen and hopefully continue even more conversation, learning and fun at the dinner table. The recipes that are in this book are traditions in our family. Next week we have a ‘Godfather’ night planned—a full menu to go with the movies (including Godfather cocktails and Cannoli Bites—both recipes from the book!) My hope is that this book will inspire a few new traditions within your family.

    I always love to hear about how families celebrate! Traditions and celebrations are the moments, the oasis to aim for—for our whole family. They are the times that give us that sense of anticipation —and as I always tell my kids—anticipation is about 80% of the fun! The planning, preparing, shopping, making lists & invitations, making things for loved ones—are all a part of the celebration process and (most of the time!) I look forward to all of it.

    In celebration of our book, we have created a few different ways for you to celebrate with us: we will be having an open house with a reception featuring yummy recipes from the book, a trivia game hosted by my father with lots of prizes and of course, we will be signing copies of our book. There are two events; one on the Big Island at our Mill site in Paauilo. It will be on Saturday, November 19 from 4-7 p.m. All are invited, please RSVP here. We will also be hosting an open house at my parents home in Kailua, Oahu on Friday, December 2 from 4-7 p.m. For this event, RSVP here.

    If you do want to order a book directly from us, both my father and I will sign them to you, gift wrap them and ship them to you or a loved one—just in time for the holidays! This really will make a wonderful, creative gift option for someone special in your life. We can include a bottle of our vanilla extract or a bean if you like…The books should be here, at our Mill site, by mid-November and we will be shipping them out as soon as we get them.

    Thank you all for being patient with me through this process. So many of you have been asking for a cookbook and I know this is something that you will all enjoy. I hope this finds you all well and getting ready for the wonderful Fall season—my favorite time of the year. I also hope to see you at one of these events—to lift a glass and celebrate with you!

  2. Aloha Friends….

    November 26, 2015 by

    It has been a long time since I wrote last.  It is because so much has happened.  Jim’s Dad  (we all called him Grandpa, or Pop) went to be with his Heavenly Father in February.  February 2, to be exact.  At just about 5:00 p.m.  We all had a little chuckle about that–that he probably didn’t want to interrupt a work day.  He died peacefully at home with us caring for him with the wonderful help of the North Hawaii Hospice team.  We are truly grateful for their care and genuine concern for not only JIm Sr.’s welfare, but for our as well.
    The sun was setting with its golden light and the full moon was rising.  Emma and her friend Hannah were sitting in the rocking chairs nearby and we could hear their tinkling laughter.  We were playing Chris Botti (Jim Sr. loved jazz!), Jim and I were holding hands over him and bawling like babies.  It was terrible and beautiful all at the same time.  We watched him take his last breaths.  I will miss him every day for the rest of my life.  
    For those of you who know us, he has always been a part of our lives.  I always like to say that I got a ‘two-for-one’ deal when I got married.  He was one of the best parts of my life.  I am so thankful for his love for us and how everyday when I saw him the first words out of his mouth would be, “How can I help you Sweetheart?”  And he said it to us all–he loved each one of my children and had a relationship with each of them.  It was my son Isaac who he would call for when he wanted to get up out of his chair in the last few weeks.  It was Emma who he would ask to make him cinnamon rolls.  It was Elliot or Aidan who would take him little treats from the kitchen or dinner that we made at the Mill, making all his favorite things to tempt him to eat a little more.  It was Ian who he missed since he got married.
    My Jim got to spend part of every single day of our married life with his Pop–except when he travelled, then he would call him when he could.  Watching a loved one grow old and lose life’s vitality is a very difficult thing to do.  But it was also one of the most wonderful things I have ever been a part of.  
    Fast forward to Easter.  Jim’s three sisters and Grandpas last living brother (he had 10 siblings) came for a small, intimate gathering to remember James Harold Reddekopp Sr.  Each child planted a cherry tree.  We decided on cherry because on the day he died, all the trees on the mountain were in full bloom.  Every year we will enjoy the blossoms and cherish the memories we share with him.  We ate, we laughed, we cried.  
    Four days later, my Jim, collapsed on our living room floor.  His heart stopped.  And then he snapped out of it asking what had happened. This happened six times.  He was rushed to the hospital where they recorded everything including an 11 second flat line.  He took many tests and passed every one.  We have had many friends in the medical field who we are very thankful for spending hours going over his test results to come to the conclusion that most likely he suffered from extreme emotional trauma at the death of his father.  I have never been more scared in my life to see my husband, always so strong and never sick, in a weakened state with so many unknowns.   Following the ambulance to the hospital I lived two lifetimes.  You may ask why I followed the ambulance–we had business as usual that day–and amazingly, my wonderful children swung into action without hesitation.  A special group of chefs from the ACF (American Culinary Federation) came for lunch and Emma and Elizabeth, Isaac, Elliot and Aidan took care of our guests, explaining to them the situation.  Aidan even did the cooking demonstration for them and they were impressed at his flambe-ing skills.
    Jim spent one night in the hospital and has been fine with no more ‘episodes’ as we are calling them.  He was training for the Triple Crown swim meets, but decided just to keep training for another year and compete next year.  His only hobbies off the farm are surfing and swimming.  He says he channels his inner native when he is in the water and always comes home refreshed and his spirit renewed.  We are thankful for everyday we have together.
    The very next week I took Isaac (our 17 year old) to the doctor. He had been our right hand while taking care of Grandpa in his last few months.  Isaac would help to bathe him, change his diapers, apply medicine, feed him, sit with him, help him in any way he could.  The reason I took him to the doctor was because in the midst of everything else going on, Isaac had mysteriously dropped 40 pounds in 3 months.  He is 6 foot 1 1/2 inches and was skinny as a rail.  He was diagnosed with Type 1 diabetes.  This has been quite an adjustment for all of us as we see how insulin, sugar, carbohydrates and the body all work together.  Isaac has passed through the ‘honeymoon’ phase and is settling in to a very healthy diet and we are all adopting some new food choices as we see the negative effects of too much sugar and processed food.  He is now looking into becoming a fire fighter or EMT.  He definitely has a gift for compassion and taking care of people, and we are helping him to pursue this.
    I am going to start wrapping this letter up.  I do have lots more to tell you, but I will portion it out.  If you are the praying kind, we always appreciate your prayers for us.  We have been truly blessed to have all of you wonderful people who have invested in our family over the years and we are so grateful for your kind words and thoughts.  I have said it before, you bring us a lot of joy in doing what we do.
    I would like to end this newsletter by describing how Grandpa spent his last few minutes with us.  The winter sun was setting with its pale,golden light reaching in long rays through the forest that faced the west side of his house.   The almost full moon was rising through the trees to the east.  Emma and her friend Hannah were sitting in the rocking chairs outside nearby and we could hear their tinkling laughter, remembering something funny.  We were playing Chris Botti (Jim Sr. loved jazz!), Jim and I were holding hands over him and bawling like babies.  It was terrible and beautiful all at the same time.  We watched him take his last breaths.  We know he is with Jesus and is at peace after a long and fruitful life filled with love. I will miss him every day for the rest of my life.  

    Tracy Reddekopp

     a boutique farm, family owned and operated


  3. A close call on the farm

    July 10, 2014 by

    I always believe that God is watching over us. This last week was a very scary one
    for our Son, Isaac Reddekopp. I had given Isaac the task of putting the shaft back
    onto the mower which he accomplished with good stride. The weeds had grown for
    sometime and mowing was long over due. We then had to first unhitched the backhoe
    from the tractor before we could add the mower back on. During the process we had
    a little accident. There was a small leek in one of the hydraulic hoses. Isaac
    said “Dad, I got it, I will just hold it closed with my hand” 🙁 That’s
    hydraulic fluid coming out at 3,000 psi…..

    photo_1 (3)

    What happen after that is a tale of pain, and blessing. The fluid tore through a
    portion of his middle finger in two places. Isaac seemed ok at first.
    We washed out the cuts and put some healing ointment. Three days went by and
    everything seemed fine. On the forth day Isaac went to play soccer and came home
    with swelling and dark coloring around the cuts. Next day Tracy took Isaac into
    Kaiser for the doctor to look at it. Doctor did not what she saw and gave Isaac
    some shots and antibiotics. She said let’s watch it for a day.Next day’s check
    up had Isaac on a plane to Oahu for surgery to save his finger from having to be
    removed. It was a long night for all of us and I think Isaac was extremely brave.
    photo_3 (2)

    The next day was probably the worst for Isaac. In order to save the finger the
    had to remove veins from another part of his hand and unplug some of the clogged
    veins that were infected. This was extremely painful process and all of this was
    after the surgery. Isaac comment to his Mother that he thought the doctor didn’t
    like him. The doctor later explained that this was the best method of removing
    the blocked veins. Anyway, Isaac was able to save his finger and I was educated
    on the power and effect of hydraulic fluid. If something like that ever happens
    to you, please go into the doctor asap.

    Here is a happier picture with Isaac and his Mother.
    photo_5 (2)

    A Blessed Father – thank you, Lord

  4. Vanilla Poha Berry Muffins

    May 13, 2013 by

    Poha 7

    Happy Mother’s Friday! At least, that’s what I’m calling it. Having five children, I figure I’d better milk as much celebration out of this special day as possible, so I have had Mother’s Wednesday, Mother’s Thursday, today, tomorrow, and then the Grande Finale on Sunday–for a total of 5 Mother’s Day wonderfulness. Today, Isaac is taking me to see a movie and then to lunch at my favorite spot (Hilo Bay Cafe). I think I’m going to have their salmon Caesar salad.


    Our poha berry bush (called a Ground Berry on the mainland) is producing a lovely amount of fruit this Spring. I love the husks that protect the sweet, tart berry from bugs getting to them before I do!

    Poha 3

    I could have made a lovely jam with them, but opted for something a little more decadent. Muffins with a wonderfully crunchy streusel topping.

    Poha 2


    For the muffin batter:

    1 1/2 cups all-purpose flour

    3/4 cup white sugar

    1/2 teaspoon salt

    2 teaspoons baking powder

    1/3 cup vegetable oil

    1 egg

    1/3 cup buttermilk or sour cream or yogurt (whatever you have on hand; or, sour your own milk by adding 1/2 teaspoon of cider vinegar to whole milk and allow it to sit for about 5 minutes, then proceed)

    1 cup fresh Poha berries, halved (you can substitute another berry; blueberries, raspberries, strawberries, blackberries)

    1 Tablespoon vanilla extract


    Streusel Topping:

    1/2 cup brown sugar

    1/4 cup all-purpose flour

    1/4 cup old fashioned oats

    1/4 cup butter, cubed

    1 1/2 teaspoons ground cinnamon

    vanilla seeds, scraped from 1/8 of a bean (optional, but do add for extra vanilla-deliciousness!)




    **I have these great square muffin pans from Chicago Metallic that I got years ago and they make large muffins. But these can be made in regular or larger sized muffin tins as well.


    Prepare your pans by either lining them with paper muffin cups or grease the pans well.


    First make the muffin batter. Combine flour, sugar, salt and baking powder. Pour oil into a 1 cup measuring cup; add the egg and enough buttermilk, sour cream or yogurt and vanilla to fill the cup. Mix this with flour mixture. Gently fold in poha berries. Fill muffin cups 3/4 full, and press in the streusel topping mixture (directions for this are next).


    For the streusel topping, combine all of the dry ingredients, including the cinnamon in a small bowl. Add in the butter cubes and with a fork or, even better, your fingers, work together to create a crumbly mixture. Gently press a generous amount onto each muffin.


    Poha 5


    Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

    Poha 6


    And don’t forget to pour yourself a hot cup of Vanilla tea or Coffee to enjoy with these delectable muffins

    Poha 7


    From me to you…have a blessed Mother’s Day…celebrate every moment and enjoy all the treasures that God has given you in each of your children.


    xovox (vanilla hugs and kisses),

    Tracy Reddekopp

  5. Flavoring Alcohol With Vanilla

    February 2, 2013 by

    Flavoring your alcohol with vanilla is one of the easiest ways to take your drinks to the next level. We recommend one vanilla bean to every twelve ounces of alcohol. Slice the bean length wise and let sit in alcohol for 24 to 48 hours! Pull the bean out and store in an airtight container for later use. Enjoy your beverage. Love Vanilla!

  6. Whiskey or Rum?

    January 1, 2013 by


  7. Extending Your Vanilla Extract

    December 26, 2012 by

    So you’ve made a batch of exceptional vanilla extract! But what to do now?

    Most extract batches can make multiple runs of extract. Lets revisit the basic vanilla recipe. Three vanilla beans in twelve ounces of alcohol. Let it sit for four-eight months or until the alcohol turns a nice dark brown.

    Step 1: Now at this point, before using your extract, decanter the top four ounces ( one third of your total amount of liquid) off the top of the bottle.

    Step 2: Start using that four ounces you decanterd off the top of the bottle.

    Step 3: Refill that top third you just took off the top with new alcohol.

    Step 4: Let sit for six to eight weeks. After that time the top four ounces will have changed into more extract

    Step 5: Repeat steps one through four for multiple batches of extract.

    Step 6: Every twelve months add a new vanilla bean to your extract.

    Step 7: Enjoy Vanilla Extract for the rest of your life!

  8. Making Vanilla Extract

    October 6, 2012 by

    Making your own Vanilla Extract is an extremely worthwhile practice. Not only is commercialized extract made with normally very low quality vanilla, laws set in place during prohibition heavily limit the amount of alcohol used in extract. For an excellent ready to use extract please click here. For instructions on how to make the purest extract in the world, please read below.


    1-3 Vanilla Bean’s

    – 12oz.-14oz. Bottle

    – 12-14oz. Vodka (80-90 proof)


    Split your vanilla beans down the middle. Add the vanilla beans to your bottle. The more vanilla you can put in you bottle the better your extract will be. I recommend three vanilla beans for exceptional flavor. Fill your bottle up with your favorite alcohol (ex. vodka,  whiskey, rum) I highly recommend vodka due to the fact that it will not add any flavor to the finished extract. Vodka will also turn a dark brown color when completed. For instructions on how to modify this recipe for whiskey and rum, and uses for those extracts click here. After filling your bottle with alcohol be prepared to wait. With three beans inside a twelve ounce bottle you will have a three to four month wait period. After three to four months your extract will be a dark brown color. It is now ready to use. You can still use the same amount inside your recipes (ex. a recipe call for a tsp., use a tsp.). it is just going to make your food taste one hundred percent better. This extract you just made will last for a very long time (10-20 yrs.) but you can still use those beans! To learn how to create multiple batches of this exceptional extract with the same vanilla beans click here!

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