CottonSeed Company

CottonSeed Company Slow down and go Vintage

09/12/2026

It is PUMPKIN SEASON!!

Day 12 of the "BER" month recipes:Autumn Salad with Homemade Apple C***r VinaigretteCrisp greens topped with tart apples...
09/12/2026

Day 12 of the "BER" month recipes:

Autumn Salad with Homemade Apple C***r Vinaigrette

Crisp greens topped with tart apples, sweet dried cranberries, feta cheese, toasted pecans, and crispy bacon are all in this Autumn Salad. Finish off with a homemade sweet and tangy Apple C***r Vinaigrette.

Apple C***r Vinaigrette Ingredients:
• 2/3 cup extra virgin olive oil
• 1/3 cup apple c***r vinegar
• 2 tablespoons maple syrup (sub: honey)
• 1 tablespoon Dijon mustard
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
Autumn Salad Ingredients:
• 8 cups chopped Romaine or Green Leaf lettuce(approximately 1 head of lettuce per batch)
• 2 medium tart red apples (cored and diced; recommended: Fuji or Honeycrisp - you can also use luscious green apples as well)
• 1 cup dried cranberries (sub: fresh pomegranate seeds)
• 1 cup toasted chopped pecans (see helpful tips)
• 8 slices bacon (cooked and crumbled
• 4 ounces crumbled feta cheese (sub: Gorgonzola crumbles)

Instructions
1. Add all the dressing ingredients to a jar with a lid, seal, and shake. (You can make ahead and store in the refrigerator for 2-3 days.)
2. Add all the salad ingredients to a large bowl, lightly drizzle about 2/3rds of the dressing over the top and toss. Serve with the extra dressing on the side.

Helpful tips:
• Bacon Tip: To save time on this salad, be sure to cook the bacon in the oven. It reduces the stovetop mess and is an easy way to cook bacon in bulk.
• How to Roast Pecans: Preheat oven to 350°F. Place pecans on a rimmed sheet pan. Bake for 5-10 minutes, shaking halfway through. You’ll know they are ready when you can smell them. Watch closely so they don’t burn! Remove immediately from the pan to a bowl to cool off when done.

Who's ready??? WE ARE! Don't forget that CottonSeed Co. is OPEN today from 10am to 3pm! Be sure to stop by for your dail...
09/12/2026

Who's ready??? WE ARE!

Don't forget that CottonSeed Co. is OPEN today from 10am to 3pm!

Be sure to stop by for your daily dose of Autumn Inspiration 🍂

CottonSeed Company
4601 Goni Road, Ste B
Carson City, NV 88706

(Located inside Sierra Floor Covering within the Goni Business Complex in North Carson)

Day 11 of the "BER" month recipes: This Slow Cooker Turkey Meatball Soup is a hearty, wholesome meal filled with tender ...
09/12/2026

Day 11 of the "BER" month recipes:

This Slow Cooker Turkey Meatball Soup is a hearty, wholesome meal filled with tender homemade turkey meatballs, colorful vegetables, and a rich, savory broth.

Everything slowly simmers together, allowing the meatballs to stay juicy while the vegetables become perfectly tender, creating a comforting soup that’s ideal for busy weeknights or chilly days.

Slow Cooker Autumn Meatball Soup

Ingredients
• 1.5 lbs ground turkey
• 1 cup bread crumbs
• 1 large egg
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken or vegetable broth
• 1 cup diced tomatoes (optional for added flavor)
• 1cupcarrotsdiced
• 1 cup celery diced
• 1 cup spinach or kale chopped (optional greens)
• fresh parsley chopped, for garnish
Instructions
• In a mixing bowl, combine ground turkey, bread crumbs, beaten egg, minced garlic, oregano, salt, and pepper. Mix everything together until well incorporated, then roll into small meatballs about 1 inch in diameter.
• Place the meatballs on a plate or baking sheet and set aside while preparing the broth and vegetables.
• Pour the broth into the slow cooker and add diced tomatoes, carrots, and celery. Stir briefly to combine
• Gently drop the meatballs into the slow cooker, ensuring they are submerged in the broth. Cover and cook on low for about 6 hours, until the meatballs are cooked through and tender.
• About halfway through cooking, check the broth level and stir gently to prevent sticking. This helps the flavors develop evenly.
• In the last 30 minutes, stir in greens like spinach or kale if desired, allowing them to wilt into the soup and add vibrant color and nutrients
• Once cooking is complete, taste the broth and adjust seasonings with more salt or herbs if needed. Ladle the soup into bowls, garnish with chopped parsley, and serve hot.

For the husband who told his wife, "I love you," one last time before his phone went silent...WE WILL NEVER FORGETFor th...
09/11/2026

For the husband who told his wife, "I love you," one last time before his phone went silent...
WE WILL NEVER FORGET
For the wife who stopped in the stairs to call her husband to say, "I will love you forever. "...
WE WILL NEVER FORGET
For the mothers and fathers who kissed their children goodbye the morning they died...
WE WILL NEVER FORGET
For the policemen who rushed in with the firemen to help others, only to die themselves...
WE WILL NEVER FORGET
Today, tomorrow, ten years from now ...
WE WILL NEVER FORGET

Through blurred eyes, we find the strength and courage to soar beyond the moment. We look to the future, knowing we can never forget the past.

GOD BLESS AMERICA

America was rocked to the core that day, but since then, we have overcome and have continued to stand strong as a Nation, more than that...... but as ONE NATION UNDER GOD!!

In loving MEMORY of the victims,
In loving HONOR of the heroes
In loving RESPECT of the survivors.
Sept. 11th, 2001 - We will never forget!

Day 10 of the "BER" month recipes:Here's a creative Autumn Appetizer that is sure to be a party pleaser! These tradition...
09/11/2026

Day 10 of the "BER" month recipes:

Here's a creative Autumn Appetizer that is sure to be a party pleaser!

These traditional deviled eggs get a fun makeover with a creamy, flavorful filling
piped to look like festive little pumpkins.

Pumpkin Patch Deviled Eggs

Ingredients:
• 8 hard boiled eggs
• ¼ cup mayonnaise
• 1 tablespoon chopped green onions
• 1 to 2 teaspoons dijon mustard
• ⅛ teaspoon salt
• ¼ teaspoon smoked paprika
• red food coloring
• yellow food coloring
• fresh chives

Instructions:
1. Peel the hard boiled eggs and cut them in half lengthwise.
2. Scoop out the yolks and place them in a bowl.
3. Set egg whites aside.
4. In another small bowl, combine mayonnaise, onions, dijon mustard, paprika and salt. 5. Stir in 2 drops of red food coloring and 1 drop of yellow food coloring.
6. Add the mayonnaise mixture to the egg yolks. Mix well until the yolk mixture is smooth, creamy and a consistent orange color.
7. Place the yolk mixture into a disposable piping bag fitted with a large star tip.
8. Pipe the filling into the hollow of the egg halves.
9. Add a few chive cuttings to the top of each egg for the pumpkin stem.
10. Place the pumpkin deviled eggs on a serving platter and enjoy!

If you would like, feel free to sprinkle a little more smoked paprika over the festive eggs.

Handy Tips:
• I used gel food coloring for this recipe but you can use liquid food coloring as well, just make sure it is food safe.
• If you don’t have a piping bag, you can transfer the egg yolk mixture into a ziploc bag, squeeze the air out and seal the bag. Using scissors, cut off a corner of the bag and squeeze the mixture into the eggs to make the pumpkin design. You can use a fork to create the pumpkin lines.

It has been a zippity-doo-dah day here at CottonSeed Co. We are whistling while we work and having fun rearranging the B...
09/11/2026

It has been a zippity-doo-dah day here at CottonSeed Co. We are whistling while we work and having fun rearranging the Boutique.

It is slowly coming together. Fall is filling the boutique with it's cheery, yet subdued hues!! So come on by for your daily dose of Autumn induced serotonin!

We are hoping to have the Boutique put back together by Saturday.... since we will OPEN from 10am to 3pm.

We are off the beaten path, but worth the drive!!

CottonSeed Company
4601 Goni Road, Ste B
Carson City, NV 89706
(Located inside Sierra Floor Covering within the Goni Business Complex in North Carson)

Monday thru Friday 10am to 4pm and the 2nd Saturday of every month from 10am to 3pm.

Address

4601 Goni Road, Ste B
Carson City, NV
89706

Opening Hours

Monday 10am - 4pm
Tuesday 10am - 4pm
Wednesday 10am - 4pm
Thursday 10am - 4pm
Friday 10am - 4pm
Saturday 10am - 3:30pm

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