Fruits
Apple Butter Ruffled Milk Pie
Green Herb & Cantaloupe Gazpacho (vegan, gluten-free)
Miso Slow Roasted Salmon Bowl + Blood Orange & Fennel
mirabelle plum clafoutis + baby led weaning
overnight oats with bee pollen, goji berry, and coconut
london fog french toast + sugared blueberries
pistachio pound cake + lavender sugar strawberries from “sweeter off the vine”
buttermilk + roasted banana cupcakes with lindt truffle filling & marshmallow frosting
buttermilk + white chocolate dutch baby
juniper & sea salt dark chocolate panna cotta
modern nostalgia: a thanksgiving table & rose apple tart
granola : white chocolate + cherry + macadamia + coconut
blackberry chocolate truffle ice cream
lavender blueberry & ricotta turnovers
banana buttermilk bread | the violet bakery cookbook
apple & rosemary buttermilk quickbread | on coming home
winter citrus meringue tarts in venice
bacon + gruyere + apple + whole grain bread stuffed pumpkin
road trip: an appalachian picnic + quinoa roasted fennel & parsnip salad
roasted butternut squash & apple brandy soup
pear, frangipane & caramel tart from “top with cinnamon”
blueberry, buttermilk, & rosemary brown butter cake + velo coffee giveaway
gluten free cherry clafoutis
blueberry & cream cheese rye muffins + hackwith design house x fringe & fettle
of mountains, molehills, salted fruit & oatmeal
makr x local milk: d.i.y. labels, tea blending, & rosemary strawberry buttermilk muffins
roasted pear & cranberry chocolate chunk scones
salted caramel apple dumplings with dried cherries & hazelnuts
muscadine rose hand pies
Cornmeal Brown Butter Scones & Lavender Peach Curd
Summer Soirée: Blackberry BBQ Sauce & Faux Smoked Pulled Pork
honeysuckle cordial: honeysuckle biscuits with sea salt peach butter + honeysuckle mint vinaigrette
coconut tres leches cake + 1 yr of local milk
spiced pear, gorgonzola, and toasted walnut pie in a buttermilk leaf lard crust: a pie party
white peach, rose, & basil hand pies
fig, balsamic, and rosemary hand pies
blueberry, basil, and goat cheese hand pies
buttermilk & berry scones: blueberry lemon & blackberry thyme
peach curd & rosewater tartlets with basil whipped cream and nasturtium flowers
