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. 

Butternut Squash Hummus Recipe and Harvest Dinner Inspiration

Butternut Squash Hummus

Ingredients

• 1 Cup Dried White Beans
• 1 Cup Dried Garbanzo Bean
• 2 Cups Butternut Squash (large dice)
• 4 ea Garlic cloves
• 1 tsp Cumin whole
• 2 T Honey
• ½ C Oil (Grape Seed or oil blend)
• Salt + Pepper to Season

Pumpkin Seed Gremolata

Ingredients

• ¼ C Pumpkin Seed (toasted)
• 1 ea Cilantro
• 1 ea Lime
• 2 ea Garlic Grated
• ½ C EVOO
• 1 tsp Chili Powder
• Salt + Pepper to season

Procedure

1. Soak beans overnight in water.
2. Strain beans and rinse well. Place in pot and cover with water and begin to boil. Until very tender. May take up to an hour.
3. While beans are cooking, roast butternut squash in a pan with a 1 T of oil to caramelize. Once caramelized add into a pot along with garlic, and cumin.
4. Once all ingredients are tender strain and reserve the liquid for pureeing.
5. While the ingredients are still hot place in a mixer/ food processor with a little liquid to help puree. Your hummus will come out very smooth if you blend while hot.
6. Refrigerate up to one week. To serve, garnish with olive oil and pumpkin seed gremolata and serve with crostini, cut veggies, or crackers.

Yields 1 Qt

Last week we worked with several of our favorite creative to provide inspiration for a Harvest Dinner Gathering. We encourage you add rich, deep florals paired with pumpkins on your table, forage colored leaves for place cards, and set out the shiny china.

We adore this hostess look with an Ice Milk Apron, and did you know those striped linens will be on our new shop later this month?!? Stay posted for our new website and online shop.

Photography: Rustic White Photography | Planning + Design: Molly Mckinley Designs | Venue: The Foundry at Puritan Mill Atlanta, Georgia | Florals: Lindsay Coletta | Cake: Lush Cakery | Pimento Cheese Macarons: XK Macarons | Invitation:Puddleduck Paper Co. | Hostess Apron: Ice Milk Aprons | Linens: Nuage Designs | Hair + Makeup: Claudia Mejerle | Butternut Squash Hummus Recipe + Presentation: Homespun | Chargers, Plates, Glassware, Flatware: Bloomingdales | Publication: Green Wedding Shoes | Publication- Little Small Shop

February Dinner Menu

SNACKS

Meat and Cheese Platter Pine Street Market Coppa, Sweet Grass Dairy Greenhill with Pickled Spiced Apples and Roasted Grapes

FIRST COURSE

Brussel Sprout Stew Applewood Smoked Bacon, Braised Pork Belly, and Tricolored Carrots

FAMILY STYLE DINNER

Braised Lamb Shank with Leek Bread Pudding and Rapini

Poached Potato and Beet Salad

Roasted Cauliflower and Swiss Chard with Golden Raisins

DESSERT

Coffee Ice Cream with Double Chocolate Chip Cookies with Strawberry Coulis, Chocolate Sauce, and Chocolate Mousse

Photographer Credit: Lamon Luther

March Brunch Menu

SNACKS

Pimento Cheese with B+B Pickles on Black Pepper Lavosh Bacon Onion Jam and Cracked Black Pepper Biscuits

FAMILY STYLE BRUNCH

Lemon Blueberry and Basil Bread Pudding

Carrot and Potato Hash with Spring Onions and Fresh Herbs

Crispy Grit Cakes with Tomato Basil Salad and Sherry Brown Butter

Fruit Salad with Pineapple, Plantains, Blueberries, and Oranges

Frittata with Spinach, Shittake Mushrooms, and Over-Dried Tomatoes

Pine Street Breakfast Meats Country Sausage and Applewood Smoked Bacon

LOCALLY SOURCED

Pine Street Market, Turnip Truck, Sparta Imperial Mushrooms

Photography Credit: Morning Light by Michelle Landreau | Florals: Juli Vaughn

January Brunch Menu

SNACKS Ginger Orange Float Ginger Beer with Orange Ice Cream

Citrus Parfait with Pineapple, Housemade Almond Granola, and Vanilla Yogurt

FAMILY STYLE BRUNCH Apple and Pear Salad with Goat Cheese with Pickled Butternut Squash and Pecans

Pine Street Market's Applewood Smoked Bacon

Potato Cake Eggs Benedict with Smoked Peppered Chunky Kielbasa, Hollandaise, and Fresh Herbs

Creamy Riverview Farms Stone Ground Grits with Thyme Roasted Mushrooms

East Carolina Sweet Potato Hash with Roasted Onions and Herbs

LOCALLY SOURCED Riverview Farms, Pine Street Market, Turnip Truck, Your Dekalb Farmer's Market

Photographer Credit: Haley Sheffield

January Dinner Menu

SNACKS Grilled Cheese Bites Utterly Cool Smoked Gouda, Pine Street Market Bacon,

Spiced Pickled Apples, La Calavera Bakery Sourdough Bread

FIRST COURSE Creamy Riverview Farms Polenta with Roasted Sherry Mushrooms, Meyer Lemon and Rosemary Ricotta, Broccolli Micros

FAMILY STYLE MAIN COURSE Braised Pork Belly With Pan-seared Scallops French Green Lentils with Butternut Squash

Roasted Carolina Sweet Potatoes with Cipollini Onions, Fennel, and Brussels Leaves

Braised Red Cabbage and Swiss Chard with Red Carrots and Golden Raisins

DESSERT Citrus Blondie Orange Ice Cream, Candied Orange with a Champagne-Citrus Sauce

LOCALLY SOURCED Gum Creek Farms, La Calavera Bakery, Riverview Farms, Pine Street Market, Utterly Cool, Crystal Organic Farm, D & A Farm, Turnip Truck

Photo Credit: Kathryn McCrary Photography

Christmas Mingle Recap

This past holiday we had a little 'Christmas Mingle' for the Homespun community. We had a spread of snack, a spiced bourbon punch, live music, and took a collection of nonperishable goods.

We are grateful for our friends, new and old, that have come alongside us to support Homespun. This a special community, and this year hold so many excited opportunities. Thank you to all that came out!

Special thanks to Morgan Blake for capturing the evening, Haley Sheffield and friends for entertaining us with those sweet tunes, and  Juli Vaughn for hosting in her beautiful studio and decorating. You can view the full gallery here.

Lamon Luther at Vinewood Plantation

Contributors: Phil Sanders –  Photography // Lamon Luther - Tables // Sherry Donelly of Gertie Mae's - Table Scape Design // Jamie Jimenez  - Paper Goods // Vinewood Plantation –  Location

November Dinner Menu

SNACKS Rosemary Truffle Popcorn

FIRST COURSE Harvest Salad Kale, Cabbage, Butternut Squash, Pecans, Pineapple Pears, Pumpkin Seeds with Sherry Vinaigrette

FAMILY STYLE DINNER J & Sons  Roasted Duck and  Savory Mushroom Stuffing with Cranberries & Roasted Apples

Butternut Squash & Sweet Potato Au Gratin

Honey Roasted Carrots & Hakurei Turnips

Sauteed Broccolini

DESSERT APPLE TART Pecan Glaze & Vanilla Ice Cream

LOCALLY SOURCED Morningside Farmer's Market - D+A Farm, Woodland Gardens Organic, Crystal Organic Farm, Cimino Farm

Peachtree Road Farmer's Market Abundant Harvest, Farmer Jeff Produce

View the Full Gathering Here.

Photo Gallery Contributors: Buffy Dekmar Photography –  Photography // Juli Vaughn of Juli Vaughn Design - Table Scape Design // Jamie Jimenez of Yours is the Earth - Paper Goods // Matchstic - Studio Location

October Brunch Menu

FAMILY STYLE BRUNCH MENU

FALL SALAD Butternut Squash Ribbons, Arugula, Apples, Sherry Vinaigrette, Cranberries, Currant, Toasted Pecans

BUTTERNUT SQUASH WAFFLES Toasted Pumpkin Seeds, Golden Raisins, Squash + Pear Compote, Honey

FARM FRESH QUICHE Zucchini, Squash, Mushrooms, Onions, Tomatoes, Japanese Greens

SWEET POTATO HASH Fingerling Potatoes, Parsnips, Onions, Fresh Herbs

STUFFED PEPPERS Sausage, Gouda, Onions, Potatoes, Fresh Herbs

WATERMELON SALAD Mint, Lavender, Autumnal Simple Syrup

SAUSAGE + BACON PLATTER

BUTTERMILK SAGE BISCUIT + EMILY G’S PEAR HONEY JAM

LOCALLY SOURCED

MARIETTA SQUARE FARMERS MARKET - Red Earth Organic Farms, Bray Family Farms, Emily G's, Pine Street Market, Hayden Grove Farms

View the full photo gallery on Facebook.

Contributors: Morgan Blake –  Photography | Juli Vaughn of Juli Vaughn Design - Table Scape Design | Jamie Jimenez  - Paper Goods