Heavenly Socks Yarns

March 2009

March is the month to think spring. With the sun beginning to feel warm, it is time to think about warmer days ahead and begin a knitting or crocheting project that you can enjoy wearing once the warmer weather arrives. To encourage you, we are offering all cotton and linen yarns (and multi-fiber blends) in our cotton section at 20% off during the month of March.

We have heard many of you saying that you don't like knitting cotton because of the "splitting" or lack of "spring" usually associated with plant fibers. We will honestly tell you which yarns have more or less of these not-so-desirable qualities.

And yes, for some folks, the other qualities of a given yarn may be worth putting up with a bit of split fibers. However, the yarn industry has heard these complaints and has produced some lovely cotton and cotton-blend yarns that we believe are worth a try!

St. James Boatneck Shirt

New cotton and cotton-blend yarns that have arrived this month include:
Noro! We have stocked two cotton lines: Chirimen (knitting at 5-5.5 sts. per inch) and Taiyo (knitting at 4-4.5 sts. per inch). Both are approximately 50% cotton, silk and approximately 15% wool in the usual gorgeous Noro colorways.
Nova: A worsted-weight cotton blend with a metallic thread. Helen is knitting with it to make a neckdown short-sleeve sweater as a store model. Shown above right is a photo of the St. James boatneck shirt, which is a free pattern designed by Tonya Wagner, offered at the MetaPostModernKnitting Web site.
Cotton Frappé: Elsebeth Lavold's dk 95% cotton/5% polyamide with a slight sheen and texture.
Hempathy: We have all the new colors! This is a machine-washable cotton yarn blended with hemp and rayon. Nice drape, good yardage and beautiful colors.

There are other cotton yarns that have been ordered but have yet to arrive, including Nashua's Daylily and Classic Elite's Sprout (organic).

Other new yarns that have arrived, but are not on sale, include:
Peru: A machine-washable, chunky yarn, made of 40% wool, 20% alpaca and 4% acrylic that knits at 3.5 sts. per inch on a #10 needle. Feels fabulous -- particularly for knits for children.

New yarns in the discount bin include:
Blizzard: a bulky alpaca/acrylic blend. $5.50 ($9.95 suggested retail price).
Cashcotton: Rowan Classic Yarns' 4-ply yarn, 35% cotton/25% polyamide/18% angora/9% cashmere. $4.75 ($8.95 suggested retail price).

Tired of fuzzing and pilling? New supplies in the shop include:
D-Fuzz-It sweater and fabric comb: Brush away fuzz in seconds from all napped, woven or knitted fabrics, coats, blankets or sweaters of wool, cashmere or acrylic.
Sweater Stone: Use this natural pumice-like stone to remove pilling and balling.

The shop may be closed for a few days the week of March 23 for a short vacation. Please call or check the Web site for more specifics as the time draws nearer.


WomenHeart, the National Coalition for Women with Heart Disease, is sponsoring a Heartscarves project. Just knit a red scarf, and WomenHeart will do the rest. All scarves will be given to local WomenHeart patients, as a cozy reminder that they are not alone. This shop will be a drop-off point for Heartscarves.

Get smart about your heart! Click WomenHeart for more information.

Shamrock, Thistle & Rose is having a 25% off sale on all items, March 1-31.

Celebrate St. Patrick's Day all month! Stock up on some "it's-not-quite-spring-yet" essentials like warm wooly socks, Irish tweed caps and, of course, beautiful Irish wool sweaters.

Shamrock, Thistle and Rose

Or think ahead to spring and splurge on lovely linen-cotton handknit sweaters, brightly colored woven wool ponchos, and lovely Crabtree and Evelyn spring flower perfumes and lotions.

The Good Table

The Good Table is excited to announce their winter/spring schedule of cooking demonstrations:
February 28: Karen Ruth, cook and owner of Trillium Caterers, will show us how to make risotto and risotto cakes. 11 am-1 pm.
March 7: Soone Hitt, cook and friend, will show us how to make hearty vegetarian minestrone soup, rosemary/sea-salt Tuscan flatbread and the world's most decadent chocolate chip cookies. 11 am-1:30 pm.

March 28: Erin French, baker and Good Table staff person, will make cake, and demonstrate how to make and decorate with buttercream frosting. 12 noon-2 pm.
April 4: Nancy Harmon Jenkins, food journalist and author. She will demonstrate recipes from her latest cookbook The New Mediterranean Diet; there will be a cookbook signing immediately following. 12 noon-2 pm.
April 11: Bill Mason, cook and rep for Le Creuset, will demonstrate a Le Creuset oven, and there will be some in-store specials for Le Creuset. 11 am-1 pm.
April 18: Bryan Dame, chef at The Edge, will cook something (to be announced), sure to be innovative and delicious. 12 noon-2 pm.

In May, we hope to have two bored neighbors come and do a sampling, and Lindsey Schortz from Let Them Eat Cake. Some other surprise guests are also in the works. All the events are free and open to the public, so tell your friends and come learn, play, socialize and snack at The Good Table, 68 Main St., Belfast, ME 04915, 207-338-4880.

Belfast Co-op March Announcements:
Eat Local Challenge: In March, challenge yourself to spend at least $10 a week supporting local growers! We will celebrate the Challenge with a local food potluck, panel discussion and community dance on April 1 at the UU Church in Belfast.
Members 10% Off Day: March 4.
Belfast Co-op Annual Meeting: Guest Speaker: Bob St. Peter of Food For Maine's Future, "How Co-ops can Contribute to Community Food Security." March 8 from 3-6 pm at the UU Church in Belfast (Snow date March 15).
The International Movement for Food Sovereignty: Join Logan Perkins of Food For Maine's Future for a slide show/discussion on March 10 from 6:30-8:30 pm at the Belfast Free Library. Come learn about how small farmers all over the world are working to build local food systems, and how this relates to similar work happening in Maine.

Beet harvest

Tableland, A Screening and Local Foods Discussion: On March 24 at 6:30 pm, as part of the March Eat Local Challenge, the Belfast Free Library and the Belfast Co-op will be showing the documentary Tableland, a culinary expedition in search of the people, places and tastes of North American small-scale, sustainable food production.

Shown above right are Fran Clemetson's sons, harvesting beets, to illustrate the local food theme running through these events. For information regarding Co-op announcements please contact Fran Clemetson; education@belfast.coop, 207-338-2532. Comments can also be posted at the Belfast Co-op blog.

Our e-mail address has changed from heavenlysocksyarns@verizon.net to heavenlysocksyarns@myfairpoint.net. We'll be reminding you each month of this change, in our e-newsletter.