Instapost: Double Mint

Pumpkin, please

It's that time of year. Fall. First thought? Pumpkin. On the heels of our garden obsession, we have tasted one of the most beautiful pumpkins organically grown in the garden of a friend. Purely unfiltered photo that only hints at what was in store for our palettes. Bread, soup, muffins and lasagna are just a few of what this squash can yield. Don't be intimidated by the size or segmented exterior. Slice it open and get creative. Pumpkin is one of the most versatile foods out there so embrace the season and enjoy.

Seeing Red

We had the pleasure of partaking in afternoon tea straight from a dear friend's garden. Amazingly enough, amidst a full- on house renovation, these gorgeous gems were tended to and the crop yielded a generous bounty. Red ripened tomatoes that were still a bit warm from basking in the sun.

Tomatoes: Fresh From the Garden

A Healthy Summer Salad Start

This past week can modestly be described as a gluttonous feast and my palette was happy to play host to savory and sweet treats that only the holidays can bring. New delicacies like pavlova and Christmas cake or classics juicy duck with a hearty macaroni side. Our plates runneth over. Now it is time for a cleansing of sorts and what better way to do that than with a fresh, crisp seasonal salad? Vegetables have so many natural sources of antioxidants and vitamins that will replenish any stretched out body. As much fun as the holidays have been, our bodies need a break. Creating a healthy body is a great way to begin a new year. We chose ingredients from our garden and a few choice selections from our weekly box of organic fruits and veggies to create this bountiful and beautiful plate. No recipe necessary. Just chop and chuck in what you want. If want to go for a deeper cleanse, skip dressing and simply use lemon or balsamic like we did for that dash of flavor. 

We also put in a sprinkle of chia seeds for that extra bit of nutrition.