Market Fresh Brunch Pop-Up at The Preserving Place

Photo by Haley Sheffield

Mark your calendar and secure a ticket... We are offering a pop-up brunch August 15 & 16 at The Preserving Place in Westside Provisions. This locally sourced, five course brunch is sure to please. We will also be having our good friend (and coffee guru), Andrew Beatton, serving up fresh pour overs.  And yes, there will be a seasonal cocktail to sip on too. Be sure to shop the Westside Farmers Market after the Sunday brunch!

Saturday, August 15 at 10:30 am or Sunday, August 16 at 10:30 am*

*If these early seatings sell out, we will be adding a second seating at 1pm*

Online tickets are available in The Preserving Place shop.

Photo by Haley Sheffield

Mother's Day Breakfast: Goat Cheese, Basil & Potato Frittata

Photos by Haley Sheffield | Styling by Juli Vaughn

This Sunday is Mother's Day... Like many of you, I have memories of making breakfast in bed for my mom... or at least attempting it. It can be such a special day when you have little ones. It can also be very painful for those who have experienced loss or are waiting for a child of their own...our prayers go out to you. May you find an extra ounce of peace and hope this weekend.

Last year we did a Mother's Day photoshoot for Pottery Barn, and we never blogged the images (or recipe). Jason prepared this wholesome potato frittata that's fitting for mommy-dearest. Be sure to let us know if you prepare the on Instagram and use #HomespunATLatHome.


  • 6 Large Eggs
  • 3 Strips Applewood Smoked Bacon (Sliced)
  • 5 ea Pearl Onions (Peeled and Cut in Halves)
  • 3 oz Goat Cheese
  • 2 cups Sweet Potato (Peeled and Medium Diced)
  • 2 cups Purple Fingerlings (Diced)
  • 1 bunch Basil (Picked and Chopped)
  • Salt and Pepper


  1. Heat a large 10” nonstick or well seasoned cast iron skillet on medium high heat.
  2. Render the sliced bacon for about 4-5 minutes until browned. Remove bacon from pan and set aside on paper towels. Reserve bacon fat for cooking.
  3. While pan is still hot, add diced sweet potatoes and fingerlings to the pan. Using bacon fat, cook potatoes until nice and tender. Stir occasionally to cook evenly- this will take about 8-10 minutes. Once potatoes are almost done, add onions and remain cooking until they are tender for 2-3 minutes.   
  4. While potatoes and onions are cooking, whisk together 6 large eggs. Season with salt and pepper.
  5. Once potatoes and onions are done, mix in bacon pieces and basil. Lower the temperature of the burner to low and pour eggs over the top of the veggies in the pan. Arrange goat cheese over the top. Cook until the eggs begin to set around the edge. The middle should still be a bit runny.
  6. Place the frittata in the oven and cook for 5 minutes or until the middle has set.
  7. Once the frittata has finished, let it rest in the pan for 5 -10 minutes.  Slide frittata onto a cutting board and cut into wedges.

You can serve the frittata with a nice green salad with fresh tomatoes and basil, lightly dressed with good EVOO and vinegar.

Mother's Day Brunch

Be sure to visit the Pottery Barn blog for Juli Vaughn's granola and morning punch recipe. Our friends over at Camp Makery are also sharing the recipes.

Happy Mother's Day Card
Mother's Day
Breakfast in Bed

Styling, Florals, Concept: Juli Vaughn and on Camp Makery | Hair/Makeup: Andrea Carter Artistry and also on Camp Makery | Photography: Haley Sheffield | Mother’s Day Card: Yours is the Earth | Food: Homespun

Roasted Chicken Penne with Peaches, Bacon + Pecans

Roasted Chicken Penne with Peaches, Bacon + Pecans Recipe by Homespun ATL | Atlanta, GA | Chef Jason Jimenez


  • 1 Roasted Chicken
  • 6 oz Applewood Smoked Bacon (lardons)
  • 1 cup Pecans Toasted
  • 3 Fresh Peaches (diced)
  • 1 Sweet Onions (julienned)
  • 5 Cloves of Garlic (sliced)
  • ½ Bunch Basil (torn)
  • ¼ Cup Parsley (fine chopped)
  • 2 Handfuls Spinach
  • 2 oz Sherry Vinegar
  • 1 cup Chicken Stock (Homemade)
  • Parmesan (Shaved)
  • EVOO
  • 1 Box Penne Pasta


  1. Pre-cook penne pasta use the cooking direction marked on packaging. Cool and reserve for later use.
  2. Roast off whole chicken (breast) that is still on the bone- this will add more flavor to your dish. After roasting, removing the breast meat from the bone. Use the bones to make stock. If in a pinch use a whole roasted chicken from the market or Pine Street Market smoked chicken.
  3. Toss 1 cup of Pecans with 1 Tbl  of grapeseed oil. Slow roast pecans in the oven at 225 F for 12 to 15 minutes.  Roasting tree nuts at lower oven temp will provide a great tasting full flavor nut.
  4. Heat up a large skillet over medium heat. Add bacon lardons and render until lightly brown but not crispy. Drain off bacon grease and add sliced sweet onions and garlic. Cook until translucent and tender. Add peaches and deglaze with sherry vinegar.
  5. Add chicken stock and penne and heat pasta throughout.  Add spinach, herbs and season with salt and pepper.
  6. Plate or place in dish. Garnish with toasted pecans and shaved parmesan. Serve immediately.

Roasted Chicken Penne with Peaches, Bacon + Pecans Recipe by Homespun ATL | Atlanta, GA | Chef Jason Jimenez


  • Pearson Farms Peaches, Pecans
  • Pine Street Market Applewood Smoked Bacon
  • Your Dekalb Farmers Market Parmesan, EVOO, Sherry Vinegar: Ybarro Old Vintage Wine Vinegar, Chicken, Basil, Spinach, Parsley, Sweet Onions, Penne Pasta

Recipe: Almond Crusted Cod & Citrus Arugula Salad with Roasted Vegetables


Almond Crusted Roasted Cod with Roasted Carrot, Fennel, and Cauliflower and a Citrus Arugula Salad 

Prep Time: 15-20 minutes Cook Time: 15-20 minutes Total Time: 45 minutes


Roasted Vegetables

  • 2 oz Oil (Grapeseed or Blend)
  • 2 oz Sherry Vinegar
  • 1 oz Honey
  • ½ Onion sliced
  • 6 ea Tri Color Carrots, Sliced on a Bias
  • ½ ea Fennel Bulb, Sliced Thin
  • ½ ea Cauliflower, Cut into Florets

Citrus Arugula Salad

  • 4 oz Marcona Almonds
  • 1 ea Navel Orange, peeled and sliced thin
  • 2 ea Clementines
  • 1 bunch Arugula
  • 1 oz Evoo
  • 1 Lemon, juiced
  • 1 ea Navel Orange, juiced
  • 2 Tbsp Parsley, chopped

Almond Crusted Cod

  • 3 oz Grapeseed Oil
  • 1 cup Raw Sliced Almonds
  • 2 Tbsp Parsley, chopped
  • 1 cup Panko Crumbs
  • 1 tsp salt
  • 2 Tbl Dijon
  • 2 Tbl Honey
  • Chilled water
  • 1 oz Whole Butter
  • 8 -12 oz Wild Caught Cod Filet

Roasted Vegetables

Preheat oven to 405 F. Mix sherry vinegar, honey and oil. Prepare vegetables, and toss with sherry marinade. Heat a large skillet to medium heat. Add 2 oz oil. Place marinated onions, fennel, cauliflower, and carrots in hot skillet and caramelize (4-5 minutes). Season with salt and pepper. Roast in the oven for 10-12 minutes until slightly brown and tender. Reserve.






Almond Crusted Cod

See full tutorial on coating and cooking the fish on this blog post.



Citrus Arugula Salad

For citrus vinaigrette, combine EVOO, lemon juice, orange juice, and chopped parsley. Make the salad by tossing the clementines, marcona almonds, arugula, and sliced oranges. Dress with the desired amount of vinaigrette, there will be a little extra.




To Plate

Place roasted vegetables on platter, add roasted cod. Top with salad.




ALL-THE-FIXIN'S-HOMESPUN-ATL-MENU_Page_1 We are excited to formally offer local businesses the opportunity to serve quality meals for their workshops, client meetings, moral-building for employees, or whatever event calls for "All the Fixin's".

As you know, we are not a catering company that is handling multiple orders a day…this means you get our undivided attention! Hiring Homespun ATL as your personal chef, we will provide affordable, fresh breakfast and lunch options served buffet or family style.

Minimum Group Size: 10 people. If you have less, please inquire for a custom quote.

Interested? Fill out the inquiry form, and will send over our packet with all the details and our full menu.

Photo Credit: Phil Sanders

LOCAL: Garnish and Gather

2014-01-15 19.47.54 A few weeks ago Jamie and I enjoyed a meal kit from Garnish and Gather. It was a Kale, Mushrooms & Goat Cheese Wilted Salad with Spice Rubbed Chicken. The whole experience was refreshing. I normally enjoy coming up with the dinner menu based on what ingredients we have on hand.

Garnish and Gather was a no-think solution. The ingredients were spot on, and everything was portioned out with minimal prep. The thorough instructions are great for the less confident cook. The dinner was wholesome AND we had leftovers. I particularly enjoyed the Caly Road Creamery Goat Cheese with the spiced chicken, paired with the local kale and toasted pecans. Garnish and Gather highlights our local farmer’s and does an awesome job sourcing seasonal, sustainable ingredients. 

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2014-01-15 19.47.04

I highly recommend trying out the service. There are pick-up locations around the city or you can have the meal kit delivered for a small fee. One of my recipes will be available next week, so if you're interested order today (by midnight to be exact).

You can also read the kind post on G&G's blog about their experience at a recent Homespun.



If you've been to either our pop-up brunch or dinner, you know the routine...sit down around the table, meet new people, and enjoy an artisan meal. Hosting these gatherings is our favorite time of the month!

We are inviting YOU to join us in the hosting. Yes, you can have friends, neighbors, and coworkers over for dinner and cook a delicious dish. In fact, we encourage you to do so! However, if you're looking for something a bit different, we invite you to take advantage of our In-Home experience. That's right, we come to you!

Did we mention as a host your seat is FREE?! The process is simple, you contact us to schedule the date and submit the emails of your guests. We set up a private Eventbrite invitation, and your guests purchase their $65 seats. You'll need to fill your dining room with 8-10 paying guests, and we will take care of the rest.

The In-Home experience is like our pop-up gatherings, in that Chef Jason will select and prepare the menu. We can accommodate allergies upon request. The menu features a locally sourced meal to include: snacks, first course, family style dinner, and finished with dessert. We will be preparing the food on-site, so we will arrive 3 hours before the dinner. We also need a working kitchen (standard stove top, oven, and refrigerator).

Discounted Rates - We have a number of dates in the coming weeks that we will be offering your guests 15% off their seats.

 The discounted dates are:

  • January 29, 2014
  • January 30, 2014
  • February 1, 2014
  • February 6, 2014

Please email us at to schedule your In-Home gathering.

Photo Credit: Phil Sanders Photography | Styling: Blue Eyed Yonder & Lindsay Coletta Design

MENU | May Gathering at Matchstic

May 2013 Homespun ATLFarmers Markets are in full swing by May, and we took full advantage by traveling around Atlanta to source the meal. We shared with our guests where the fresh produce came from and challenged everyone to shop local and taste the difference.  We desire authenticity in life through relationships, work and service.  The same standard can, and should, be set for our food. Here's a look of the evening focusing on the meal. For the full recap, please visit Pilgrim Creative. Enjoy!

Locally Sourced: Woodland Gardens, Crystal Organics, Skylight Farm, Tucker Farms, Pearson Farm, Watsonia Farm, Fry Farm, The Capra Gia Cheese Company


Snacks Lemon White Bean Hummus with Fresh Herbs and Black Pepper Lavosh Roasted Strawberries with Local Goat Cheese on Rosemary Cream Biscuits


First Course Tybee Island Shrimp and Seared Scallops with Spring Beets, Bibb Lettuce, Basil, and Orange Vinaigrette


Entrée Braised Rabbit with Lemon Marsala Glaze with Leeks, Spring Onions, and English Peas Carrot Agnolotti with Asparagus and Thyme Roasted Cauliflower and Broccolini With Parsley and Capers


Dessert Lemon Basil Panna Cotta, Poached Blueberries, Coconut Macaroons

Contributors: Paige Beasley of Pilgrim Creative – Photography // Krista Janos of Blue Eyed Yonder - Table Scape Design + Chair Rentals // Jamie Jimenez of Julia’s Poppies - Paper Goods