Winter Market was bustling today. Images of the festivities are posted on the photographs page. We are thankful that the sun finally came out this week; the greens were beautiful. Jennifer W. was carrying her bundle, and it looked like the prettiest bouquet! That’s the lovely Deb of Wren Thicket Gardens, below (click “read on”), with her equally lovely bucket of delicious greens. See you next week! –Jill
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Feb
20
Jan
4
If you haven’t tried the green cornmeal from Dickey Farms, you are missing out! I made this cornbread yesterday to go with a fish stew Chris had prepared, and it was fantastic. The coarse grind of the meal added a great texture to the cornbread. The taste was more complex than a standard white or yellow cornmeal. Both recipes were from The Lee Bros. Southern Cookbook, which Chris received as a Christmas gift. We have now prepared four recipes from …
Nov
29
Over the long weekend, Chris and I sat down and edited the photographs from last March’s harvest party. This was the second annual harvest gathering, and it was one of the best times (and meals!) of the year. Find the full photo gallery by clicking here.
Enjoy! — Jill
Nov
24
Today was the last Wednesday Evening Market of the year–though it was held on the Tuesday afternoon before Thanksgiving. Here are a few photographs I snapped of the people and produce. The entire Wynn clan was there, along with Debra Elam and David Dickey. They were having so much fun that I wanted to spend the afternoon with them instead of going back to work! I also ordered a grape vine wreath. Candye and Madolyn are making wreaths from cedar …
Mar
28
With today’s offerings at Winter Market, we put together a tasty Tabbouleh Salad using a recipe from Alice Waters’ The Art of Simple Food. The young parsley and tomato from Wynn’s was complemented beautifully by mint from Wren Thicket Gardens. We tossed the whole thing over endive from Wynn’s, added a drizzle of Fattoria Terenzano extra virgin olive oil (shipped from Italy each fall), and served it alongside green lentils cooked with organic carrots and onions. Yum.
–Jill and Chris
