Art Over Dinner with Erin Bernhardt

This Sunday evening we are partnering with Serenbe to prepare a farm-to-table dinner at The Art Farm as part of Art Over Dinner. 

Art Over Dinner is a series of intimate gatherings with artists, personalities and the organizations who support their work. Join us at the table with filmmaker Erin Bernhardt. A screening of IMBA Means Sing will follow dinner.

There are a few tickets still available for $75.

Trouvé Magazine | Vol 2 Feature

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". 

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?!

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.

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Cover Photograph & Promotional Photography by Jessica Scott.

Gathering Photography by Paige French. 

Wholegrain Cider Mustard Recipe

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

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

Announced: August Dinner Gathering

Photo by Kathryn McCrary

Announced: July Brunch Gathering

Photo by Haley Sheffield

Announced: June Dinner Gathering

Photo Credit: Phil Sanders

Foraging Georgia Ramps + Pickling Recipe

 

Recently I had the opportunity to go foraging for ramps. I have wanted to do this for years, but the fleeting season always got away from me. Not this year! I was really excited to finally find these delectable onion, garlic bulbs to harvest.

My friend Jonathan and I got an early start leaving Atlanta at 4:30 am to our destination in the foothills of the Blue Ridge Mountains.  The scenery was amazing and rejuvenating.  After 2.5 hours we arrived to a small foot path where we began our trek.  After traveling up and down the path we finally arrived to a hillside where we would start harvesting.

Jonathan gave me a quick demo of what to look for and how to dig up without harming the precious bulbs. Once out of the ground we gave the ramps a quick shake and a good whip to get the moist, fertile soil off.

Then began the real work of scaling up the hillside at a forty-five degree incline while plucking them. Amongst the thick of the Blue Ridge Mountains, we were looking for bright green leaves, picking off any yellow leaves. It was a great experience and I found myself being brought back to my childhood when it was cool to play the dirt.

This experience was surreal, I was finding my own produce out in nature.  If Jonathan and I weren’t out here, these delectable goodies would not be able to enjoyed by our family, friends and fellow patrons.  I was proud to do the leg work for them.

The return hike with bags full of ramps along that foot path was much more daunting, and seemed like we were scaling huge mountain.  After making it back to his truck we distributed our finds amongst several large coolers, wrapping the ramps in towels to prevent them from sitting in icy water.

It was neat to know that I got to be part of the supply chain to provide fresh, local produce. I also got a glimpse of the hard work involved to do so, and have a greater sense of gratitude for our farmers, producers, and foragers.  The respect for the farms, earth, and the community that they offer each day is something that should not go unseen and should be given praise.  One of the reasons I enjoy our local markets is getting to know the face behind where my food comes from.

The trip had me inspired to highlight these bulbs and I began sounding like Bubba from Forrest Gump in my brainstorming, but instead of shrimp my mind was on ramps...Honey roasted ramps, pickled ramps, sautéed greens, ramp pesto, ramps in frittata, grilled ramps, and you get the point... For a chef you can't ask for better way to get motivated.  I got to take my experience of ramp harvesting and share that joy through my food for others to enjoy.

Best,

Jason Jimenez

Spicy Pickled Ramps Recipe

Since the season is short, pick up ramps from the farmers market this week to make this recipe.  Jonathan of Abundant Harvest Gardens sells them at FARM - Farmer's Atlanta Road Market on Tuesday and  Peachtree Road on Saturday.

For Blanching

• 1 cup Kosher Salt
• 1 gallon Water
• 2 lb. Ramps

Trim ramps, cutting the green leaves off and reserve for another use (great sautéed with carrots and made into a pesto).  Once bulbs are cleaned put a large pot on stove add salt and bring to a boil. Begin to blanch ramps for about thirty seconds. Remove from water, shocking in ice bath to stop the cooking. Once the ramps are cold through, pat dry, and place into pickling jars. Be sure not to overload jar with ramps.

For Pickling Brine

• 2 cups Champagne Vinegar
• 1 cup Water
• 1 cup Cane Sugar
• 2 Tbsp Sea Salt
• 1 Tbsp Szechuan Peppercorns
• 1 Tbsp Coriander
• 1 each Cinnamon Stick
• 1 Tbsp Mustard Seeds
• 1 Tbsp Crushed Red Chili Flake
• 1 Tsp Ground Turmeric

Combine water, sugar, salt, vinegar in a pot bring to a boil.  Once liquid is at a boil add spices and bring down to a simmer for about 5 minutes. Now pour hot brine over the prepared ramps to cover. Place lids on top, cool, then refrigerate. You can also preserve to eat year-round.

Enjoy with omelettes, frittatas, roasted chicken or duck, cured meats and cheeses.

Announcing: May Homespun Brunch