Root City Market this Saturday

Limited Amount of Indigo Napkins will be Available  

Limited Amount of Indigo Napkins will be Available  

This Saturday, Sept 12 we will be at Root City Market. It's an opportunity to shop from local makers- the best of the south! Hosted at Stove Works (112 Krog St, Atlanta), right off the BeltLine and across the street from Krog Street Market. You can come see us at the market and then stay for the BeltLine Lantern Parade that evening.

Did you know our best deals are in person at markets?! We will have sales on art print combos, stationery, and linens.

Details and RSVP at http://on.fb.me/1MwccRE

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Trouvé Magazine | Vol 2 Feature

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We are honored to be featured in the second volume of Trouvé Magazine. Volume 02 is a collection of stories and creative interviews centering around the theme of "Creating With Intention"

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The images featured are from the talented Paige French from a gathering last year. Blue Eyed Yonder did an amazing job styling and furnishing to create an inspiring table at Matchstic. Thank you to Melissa Afable for beautifully writing our story and Trouvé's editor, Amanda Marko for including Homespun and putting so much thought and intention into the magazine. I mean, have you seen how each issue is packaged?!

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Does that hummus catch your eye? Visit the journal on Trouvé's website for the recipe.

PS- There is still time to order a copy for holiday gifting. You have until Friday.


Cover Photograph & Promotional Photography by Jessica Scott.

Gathering Photography by Paige French

Butternut Squash Hummus Recipe and Harvest Dinner Inspiration

Butternut Squash Hummus Recipe by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Butternut Squash Hummus

Ingredients

  • 1 Cup Dried White Beans
  • 1 Cup Dried Garbanzo Bean
  • 2 Cups Butternut Squash (large dice)
  • 4 ea Garlic cloves
  • 1 tsp Cumin whole
  • 2 T Honey
  • ½ C Oil (Grape Seed or oil blend)
  • Salt + Pepper to Season
Butternut Squash Hummus Recipe by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Pumpkin Seed Gremolata

Ingredients

  • ¼ C Pumpkin Seed (toasted)
  • 1 ea Cilantro
  • 1 ea Lime
  • 2 ea Garlic Grated
  • ½ C EVOO
  • 1 tsp Chili Powder
  • Salt + Pepper to season

Procedure

  1. Soak beans overnight in water.
  2. Strain beans and rinse well. Place in pot and cover with water and begin to boil. Until very tender. May take up to an hour.
  3. While beans are cooking, roast butternut squash in a pan with a 1 T of oil to caramelize. Once caramelized add into a pot along with garlic, and cumin.
  4. Once all ingredients are tender strain and reserve the liquid for pureeing.
  5. While the ingredients are still hot place in a mixer/ food processor with a little liquid to help puree. Your hummus will come out very smooth if you blend while hot.
  6. Refrigerate up to one week. To serve, garnish with olive oil and pumpkin seed gremolata and serve with crostini, cut veggies, or crackers.

Yields 1 Qt

Butternut Squash Hummus Recipe by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Last week we worked with several of our favorite creative to provide inspiration for a Harvest Dinner Gathering. We encourage you add rich, deep florals paired with pumpkins on your table, forage colored leaves for place cards, and set out the shiny china.

Harvest Gathering Table Inspiration | Photo by Rustic White Photography

We adore this hostess look with an Ice Milk Apron, and did you know those striped linens will be on our new shop later this month?!? Stay posted for our new website and online shop.

Tea Towel by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Photography: Rustic White Photography | Planning + Design: Molly Mckinley Designs | Venue: The Foundry at Puritan Mill Atlanta, Georgia | Florals: Lindsay Coletta | Cake: Lush Cakery | Pimento Cheese Macarons: XK Macarons | Invitation:Puddleduck Paper Co. | Hostess Apron: Ice Milk Aprons | Linens: Nuage Designs | Hair + Makeup: Claudia Mejerle | Butternut Squash Hummus Recipe + Presentation: Homespun | Chargers, Plates, Glassware, Flatware: Bloomingdales | Publication: Green Wedding Shoes | Publication- Little Small Shop

September Dinner Gathering Menu

September Homespun Gathering | Photo by Blake Burton
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SNACKS

Pimento Cheese and Paprika Lavosh

White Bean Hummus with Almond and Mint

FIRST COURSE

Heirloom Tomato and Fried Okra Salad

FAMILY STYLE MAIN

Roasted Pork Loin with Roasted Peppers and Honey Garlic Sauce

Roasted Rattlesnake Beans and Sun Gold Tomato Relish

Creamy Polenta with Eggplant and Melted Tomatoes

DESSERT

Blueberry Basil Bread Pudding with Sweet Whipped Cream

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Photographer: Blake Burton

Indigo Napkins coming to the new Homespun shop in November.

Wholegrain Cider Mustard Recipe

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Yesterday we shared our B&B Pickle Recipe we made with Joni and today we are back with a homemade mustard recipe. Trust us, you'll never need to buy condiments at the store again. For this recipe you can adjust the ratio of yellow mustard seeds to brown mustard seeds, depending on the level of heat you'd like. The brown (or black) seeds are more hot. Also, if you prefer your mustard to be thinner and less creamy, add more water and vinegar while blending to reach the desired consistency.

Ingredients

  • ¼ cup Whole Yellow Mustard Seeds
  • ¼ cup Whole Brown Mustard Seeds
  • 1 Tbl Coleman’s Ground Mustard
  • 2 Tbl Honey
  • ½ cup Bragg's Apple Cider Vinegar
  • ½ tsp Salt
  • ¼ tsp Celery Seed
  • ½ cup Purified Water
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Procedure

  1. Place all ingredients in a glass bowl.  Then tightly cover with plastic wrap for 2 days.
  2. Once the mixture has sat for 2 days place the mixture into a blender.  Blend for 30 seconds for a coarse mixture, or longer for a smoother consistency but mixture will not be able to be completely smooth.
  3. Transfer ingredients to a glass jar fitted with a tight lid.  Place in refrigerator the mustard will be good for at least 3 months.

We will be back later this week with entertaining tips to assemble and source a local meat and cheese board.

Photography: Erin Wood | Location: Home of Joni Lay

Bread and Butter Pickle Recipe

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We are excited to kick off a new blog series, FROM SCRATCH. We will be traveling to Atlanta homes to prepare all the courses of a wholesome meal from scratch. We recently visited with Joni of Lay Baby Lay to teach her how to make a simple meat and cheese board as a starter. We shared our well-loved B&B Pickle recipe as well as WholegrainCider Mustard...

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We will be sharing the mustard recipe tomorrow, but be sure to visit Joni's blog for the how-to with the pickles... you will also find amazing nursery inspiration, photos of her cute family, amazing home interior projects, and a print shop.

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Photo Credit: Erin Wood

Harvest Sweet Potato Loaf Recipe + Baby Announcement

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We have thoroughly enjoyed the temperature change here in Atlanta... and hope it's here to stay. To welcome Autumn in all it's glory we'd like to share the perfect hearty, wholesome (and tasty) quick bread. We adapted this recipe from the Piece of Cake'sGolden Pumpkin Loaf.

Did you watch the video?!? No, it's not a cooking tutorial, but rather a personal announcement we are pretty stoked about. Our dear friend, and talented photographer came to our house to photograph the stop motion.

INGREDIENTS

  • 2 cups All-Purpose Flour
  • 3/4 cup Yellow Cornmeal
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Kosher Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Nutmeg, freshly grated
  • 3 Large Eggs
  • 1-1/4 Dark Brown Sugar, packed
  • 3/4 cup Granulated Sugar
  • 1 1/2 cups Baked Sweet Potato Puree
  • 2 teaspoons Vanilla Extract
  • 6 tablespoons Grapeseed Oil
  • 1/4 cup Dried Cranberries
  • 1/4 cup Dried Currants
  • 1/4 cup Dried Raisins
  • 1 cup Pecans, chopped

INSTRUCTIONS

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Preheat oven to 350 F. Butter a 9x5 loaf pan and line the 2 long sides and bottom with parchment paper. Mix together flour, cornmeal, baking powder, baking soda, salt, and spices in medium bowl, using a hand whisk. Set Aside. In the bowl of an electric mixer, beat the eggs and both sugars on medium-high speed until creamy and thick, for about 3 minutes. Reduce the speed, the add the pureed sweet potato, vanilla, and oil and continue mixing until smooth. On low speed, slowly add the dry ingredients a little at a time, mixing only until the flour just disappears.

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Remove the bowl from the mixer, scrape the bowl up from the bottom and fold in dried fruit and nuts. Transfer batter to the prepared pan. Bake for 60-75 minutes, or until the loaf is well browned and a small knife emerges clean from the center. Cool in the pan for about 15 minutes before releasing it to cool completely on a wire rack. Enjoy!

Photos by the Photography of Haley Sheffield

Serving Up Food at Root City Market this Saturday

© 2013 | Haley Sheffield | www.haleysheffield.com What: Root City Market-Pop-up market in Atlanta featuring local makers When: Saturday, September 13 from 10 am to 3 pm Where: Gallery L1, 828 Ralph McGill Blvd, Atlanta, Georgia

We will be serving up bites and lunch... think Pimento Cheese and Housemade Pickles, Pork Sliders, Refreshing Drinks + More. Come out and say hi!

No cover change AND free Octane coffee to the first 50 attendees!

Photo Credit: Haley Sheffield

February Dinner Menu

SNACKS

Meat and Cheese Platter Pine Street Market Coppa, Sweet Grass Dairy Greenhill with Pickled Spiced Apples and Roasted Grapes

FIRST COURSE

Brussel Sprout Stew Applewood Smoked Bacon, Braised Pork Belly, and Tricolored Carrots

FAMILY STYLE DINNER

Braised Lamb Shank with Leek Bread Pudding and Rapini

Poached Potato and Beet Salad

Roasted Cauliflower and Swiss Chard with Golden Raisins

DESSERT

Coffee Ice Cream with Double Chocolate Chip Cookies with Strawberry Coulis, Chocolate Sauce, and Chocolate Mousse

Photographer Credit: Lamon Luther