Summer
Green Herb & Cantaloupe Gazpacho (vegan, gluten-free)
mirabelle plum clafoutis + baby led weaning
saison steamed mussels + fennel, saffron, & preserved lemon
brown butter & graham cracker waffle s’mores (a.k.a. s’morffles)
cardamom + rose iced latte / japanese ice coffee
london fog french toast + sugared blueberries
expecting eats | chickpea + quinoa salad with miso lemon vinaigrette
vanilla coca-cola birthday cake
chilled avocado + arugula soup
blackberry chocolate truffle ice cream
lavender blueberry & ricotta turnovers
gathering from scratch: a workshop retreat pt. 2
gathering from scratch: a workshop retreat pt. 1
weaving a floral crown
southern supper | heirloom tomato galette + lemon balm almond pesto & chevre
blueberry, buttermilk, & rosemary brown butter cake + velo coffee giveaway
gluten free cherry clafoutis
blueberry & cream cheese rye muffins + hackwith design house x fringe & fettle
Australia: Slow Living, A Practical Workshop
Herbes de Provence & Rose Olive Oil Cake
Local Milk x A Daily Something: Gathering From Scratch, a workshop retreat
A Kinfolk Workshop: The Art of Camp Cooking, Nashville
grilled sausage with herbed muscadine sauce + roasted corn & okra with goat cheese
Cornmeal Brown Butter Scones & Lavender Peach Curd
Cabbage & Lentil Salad + A Strawberry Supper
farro risotto + purslane pistachio pesto
Summer Soirée: Blackberry BBQ Sauce & Faux Smoked Pulled Pork
toasted oak ice cream with smoked sea salt & lapsang souchong caramel swirl
white peach, rose, & basil hand pies
summer squash salad with mint, feta, and black truffle salt
heirloom tomato ginger muffins with pine nuts, olive oil, & orange blossom
fig, balsamic, and rosemary hand pies
thai iced tea & vegan ginger ice-cream sandwiches
southern cornbread, two ways: buttermilk bacon grease & cultured coconut milk
blueberry, basil, and goat cheese hand pies
roasted tomato & scallion tart with a whole wheat cheese crust
buttermilk & berry scones: blueberry lemon & blackberry thyme
Buttermilk Brined Fried Chicken
peach curd & rosewater tartlets with basil whipped cream and nasturtium flowers
