books

QUENCH

 

HANDMADE GATHERINGS

 

A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


Instagram
  • Here's what I did today: hopped in the car, drove about a mile over to Hominy Valley Organic Farm, and got down to strawberry-picking business. I filled a flat for $18 (at $3/pound). If you live in the area and are looking for delicious, organic, U-pick strawberries, come see Farmer Tom Monday-Friday after 2 pm. Tell him I sent ya! Now, on to jam, and Popsicles, and pie, and galette, and pickled strawberries, and more! ??????
  • Pretty much ANY time is a good time for pickles, especially now that I've added @foodinjars delicious Quick Pickled Strawberries to the mix. Sublime!
  • You're in my heart, you're in my soul.
  • A testament to the power of social media: saw @holedoughnuts post an image of their Buttermilk Cardamom Black Pepper donut this morning, ate lunch, and then made the 20 minute drive over to enjoy some in person with @glennbenglish and Huxley!  Completely worth it. So, so good!!!
  • It's not a significant thing, nothing major. Just a walk down the driveway to gather the mail. But when I do it with Huxley, and we stop to say
  • Hominy Creek, doing its spring thang. || View from our mailbox.
  • Attended my first ever handmade/homemade swap yesterday, at a friend's sweet home in Black Mountain. SO much goodness, all thoughtfully and lovingly made. Huxley came with me and ran around with the kiddos while the swap took place. I contributed these little jars of rosemary honey, which @glennbenglish artfully topped with straw-blown watercolorings. Such a great afternoon with like-minded friends and fellow mamas! Thank you so, so much for hosting, Amanda!!!
  • Saturdays are for French toast on the porch with @glennbenglish and Huxley Wild while rain showers wash over the cove. || Used @farmandsparrow's Heritage Corn Bread and @oldworldlevain's Double Raisin & Flax Bread to make cardamom French toast, served alongside butter, maple syrup, and Hominy Valley Organic Farm strawberries, all washed down with hibiscus iced tea (our warm weather cold beverage go-to).
  • A visit today to farmer Tom Kousky of neighboring Hominy Valley Organic Farm yielded: flats of flowers (geraniums, celosia, and marigolds); starts of pickling cukes, zucchini, and yellow squash; 12 basil plants; two bundles of asparagus; a bunch of spinach; a bunch of radishes; two bunches of beets; and two pints of strawberries. The obvious way to celebrate all of this goodness was to blend up some strawberry milkshakes. Happy weekending, everyone!
  • Happy Friday, friends! New
  • This was work today. Sweet, delicious, patio-consumed work. Shrimp & grits, for the win.
  • It's the time, of the season. || Recipe for my
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Relishing the Thought

I’m up to my elbows in jam, curd, and relish-recipes, that is. It’s down to the final month of writing before the first two books in the series make their way officially out of my computer and on to the rest of the publishing process luminaries. In the meantime (not that I really have much of a “meantime,” what with bee-keeping school and my dog injuring her paw on a nail from the old hoophouses, and a medley of other concerns; more like “in the leantime”), I’ve hooked up with the local Slow Food chapter and their fledgling Education Committee. Apparently, the mandate from this years Terra Madre in Turin, Italy (the big dog international meeting for Slow Foodies) was to emphasize the social justice part of Slow Food, as envisioned by it’s founder, Carlo Petrini. What that means on a practical level is making sure that everyone, everywhere has access to delicious, fair, sustainable foods. 


Here in Asheville, the Education Committee will be working with low-income communities to teach cooking classes on preparing food that is Fast, Easy, Affordable, Sustainable, and Tasty (FEAST). Soon as I send the books off, I plan on helping out, teaching cooking classes, picking veggies out of the community garden, showing folks how to can and preserve the foods out of that garden to keep in a community-specific food bank, and anything else I can do to assist. For now, though, I’m going to seriously pump up (or more aptly, “out”) the jams!

*Image from Lavazza

2 Responses to Relishing the Thought

  • Anonymous says:

    I “relish the thought of you “jamming”

  • Anonymous says:

    What was that you were doing in your [SPARE ???] time. Busy Busy girl! Spring is just around the corner smell the flowers and plant a little garden time! YEA! MOM