Market Fresh Brunch Pop-Up at The Preserving Place
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Mark your calendar and secure a ticket... We are offering a pop-up brunch August 15 & 16 at The Preserving Place in Westside Provisions. This locally sourced, five course brunch is sure to please. We will also be having our good friend (and coffee guru), Andrew Beatton, serving up fresh pour overs. And yes, there will be a seasonal cocktail to sip on too. Be sure to shop the Westside Farmers Market after the Sunday brunch!
Saturday, August 15 at 10:30 am or Sunday, August 16 at 10:30 am*
*If these early seatings sell out, we will be adding a second seating at 1pm*
Online tickets are available in The Preserving Place shop.
Photo by Haley Sheffield
Mother's Day Breakfast: Goat Cheese, Basil & Potato Frittata
/Photos by Haley Sheffield | Styling by Juli Vaughn
This Sunday is Mother's Day... Like many of you, I have memories of making breakfast in bed for my mom... or at least attempting it. It can be such a special day when you have little ones. It can also be very painful for those who have experienced loss or are waiting for a child of their own...our prayers go out to you. May you find an extra ounce of peace and hope this weekend.
Last year we did a Mother's Day photoshoot for Pottery Barn, and we never blogged the images (or recipe). Jason prepared this wholesome potato frittata that's fitting for mommy-dearest. Be sure to let us know if you prepare the frittata...post on Instagram and use #HomespunATLatHome.
Ingredients
6 Large Eggs
3 Strips Applewood Smoked Bacon (Sliced)
5 ea Pearl Onions (Peeled and Cut in Halves)
3 oz Goat Cheese
2 cups Sweet Potato (Peeled and Medium Diced)
2 cups Purple Fingerlings (Diced)
1 bunch Basil (Picked and Chopped)
Salt and Pepper
Instructions
Heat a large 10” nonstick or well-seasoned cast iron skillet on medium-high heat.
Render the sliced bacon for about 4-5 minutes until browned. Remove bacon from pan and set aside on paper towels. Reserve bacon fat for cooking.
While the pan is still hot, add diced sweet potatoes and fingerlings to the pan. Using bacon fat, cook potatoes until nice and tender. Stir occasionally to cook evenly- this will take about 8-10 minutes. Once potatoes are almost done, add onions and remain cooking until they are tender for 2-3 minutes.
While potatoes and onions are cooking, whisk together 6 large eggs. Season with salt and pepper.
Once potatoes and onions are done, mix in bacon pieces and basil. Lower the temperature of the burner to low and pour eggs over the top of the veggies in the pan. Arrange goat cheese over the top. Cook until the eggs begin to set around the edge. The middle should still be a bit runny.
Place the frittata in the oven and cook for 5 minutes or until the middle has set.
Once the frittata has finished, let it rest in the pan for 5 -10 minutes. Slide frittata onto a cutting board and cut into wedges.
You can serve the frittata with a nice green salad with fresh tomatoes and basil, lightly dressed with good EVOO and vinegar.
Be sure to visit the Pottery Barn blog for Juli Vaughn's granola and morning punch recipe. Our friends over at Camp Makery are also sharing the recipes.
Styling, Florals, Concept: Juli Vaughn and on Camp Makery | Hair/Makeup: Andrea Carter Artistry and also on Camp Makery | Photography: Haley Sheffield | Mother’s Day Card: Yours is the Earth | Food: Homespun
February Dinner Menu
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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
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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
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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
How to Pan Roast Almond Panko Fish
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This technique is a light and refreshing alternative to breaded fish. It can be used year-round and paired with endless sides for a perfect seasonal meal. Shown above, is a citrus arugula salad with roasted vegetables (recipe coming soon) .
INGREDIENTS
- 3 oz Grapeseed Oil
- 1 cup Raw Sliced Almonds
- 2 Tbsp Parsley, chopped
- 1 cup Panko Crumbs
- 1 tsp salt
- 2 Tbl Dijon
- 2 Tbl Honey
- Chilled water
- 1 oz Whole Butter
- 8 -12 oz Wild Caught Cod Filet
INSTRUCTIONS
Preheat oven to 225 F. Bake almonds in an oven safe pan for 10-12 minutes or until golden brown. Move them around occasionally to keep from burning. Set aside and let cool.
Mix 1 oz. oil, salt, panko and toasted almonds on flat plate. I used a small sheet tray. Hand-crush almonds into panko crumbs.
Take two small bowls. In one bowl put the mustard and honey and in the second bowl pour cold water.
Dip a brush into the chilled water and then dip into honey mustard mixture and lightly brush cod with thinned-out honey mustard.
After fish has been thinly coated place in panko-almond mixture to cover flesh side.
Preheat oven to 405 F. Heat an oven safe large pan on med-high heat. Add 2 oz oil.
Heat oil and butter until butter is foaming.
Then lower to medium heat and add fish filet flesh side down. Cook for about a minute until golden brown.
Flip filet and place pan in the oven for 8-9 minutes.
Enjoy!
Photo Credit: Paige Jones Photography
FRESH BREAKFAST & LUNCH FOR ATLANTA BUSINESSES
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We are excited to formally offer local businesses the opportunity to serve quality meals for their workshops, client meetings, moral-building for employees, or whatever event calls for "All the Fixin's".
As you know, we are not a catering company that is handling multiple orders a day…this means you get our undivided attention! Hiring Homespun ATL as your personal chef, we will provide affordable, fresh breakfast and lunch options served buffet or family style.
Minimum Group Size: 10 people. If you have less, please inquire for a custom quote.
Interested? Fill out the inquiry form, and will send over our packet with all the details and our full menu.
Photo Credit: Phil Sanders
January Dinner Menu
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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
How to Cut an Orange
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Cutting oranges may be a more basic task in the kitchen, but here is a behind the scenes look.
1. First, cut the ends off to create a stable base
2. Cut the skin from the oranges sides
3. Cut the oranges into crosswise slices, about 1/4" slices
Photo Credit: Paige Jones Photography
