SUMMER MELON SALAD WITH LAVENDER & GINGER

There's nothing quite like a melon salad in the summer...paired with a burger fresh off the grill or alongside a weekend brunch. Jason created a "special sauce" that will make your tastebuds water. Click on over to Waiting on Martha for the details and full recipe.

PHOTOGRAPHY & STYLING, KATHRYN MCCRARY FOR WAITING ON MARTHA 

Mother's Day Breakfast: Goat Cheese, Basil & Potato Frittata

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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.

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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

1. Heat a large 10” nonstick or well-seasoned cast iron skillet on medium-high heat.

2. 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.

3. 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.

4. While potatoes and onions are cooking, whisk together 6 large eggs. Season with salt and pepper.

5. 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.

6. Place the frittata in the oven and cook for 5 minutes or until the middle has set.

7. 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

Wholegrain Cider Mustard Recipe

Yesterday we shared our B&B Pickle Recipe we made with Joni and today we are back with a homemade mustard recipe. Trust us, you'll never need to buy condiments at the store again. For this recipe you can adjust the ratio of yellow mustard seeds to brown mustard seeds, depending on the level of heat you'd like. The brown (or black) seeds are more hot. Also, if you prefer your mustard to be thinner and less creamy, add more water and vinegar while blending to reach the desired consistency.

Ingredients

• ¼ cup Whole Yellow Mustard Seeds
• ¼ cup Whole Brown Mustard Seeds
• 1 Tbl Coleman’s Ground Mustard
• 2 Tbl Honey
• ½ cup Bragg's Apple Cider Vinegar
• ½ tsp Salt
• ¼ tsp Celery Seed
• ½ cup Purified Water

Procedure

1. Place all ingredients in a glass bowl.  Then tightly cover with plastic wrap for 2 days.
2. Once the mixture has sat for 2 days place the mixture into a blender.  Blend for 30 seconds for a coarse mixture, or longer for a smoother consistency but mixture will not be able to be completely smooth.
3. Transfer ingredients to a glass jar fitted with a tight lid.  Place in refrigerator the mustard will be good for at least 3 months.

We will be back later this week with entertaining tips to assemble and source a local meat and cheese board.

Photography: Erin Wood | Location: Home of Joni Lay

Bread and Butter Pickle Recipe

We are excited to kick off a new blog series, FROM SCRATCH. We will be traveling to Atlanta homes to prepare all the courses of a wholesome meal from scratch. We recently visited with Joni of Lay Baby Lay to teach her how to make a simple meat and cheese board as a starter. We shared our well-loved B&B Pickle recipe as well as WholegrainCider Mustard...

We will be sharing the mustard recipe tomorrow, but be sure to visit Joni's blog for the how-to with the pickles... you will also find amazing nursery inspiration, photos of her cute family, amazing home interior projects, and a print shop.

Photo Credit: Erin Wood

Harvest Sweet Potato Loaf Recipe + Baby Announcement

Stop Motion Photography by Haley Sheffield | http://haleysheffield.com/ Hey Good Lookin' by Johnny Cash

Whatcha Got Cookin' | Stop Motion Baby Announcement

We have thoroughly enjoyed the temperature change here in Atlanta... and hope it's here to stay. To welcome Autumn in all it's glory we'd like to share the perfect hearty, wholesome (and tasty) quick bread. We adapted this recipe from the Piece of Cake'sGolden Pumpkin Loaf.

Did you watch the video?!? No, it's not a cooking tutorial, but rather a personal announcement we are pretty stoked about. Our dear friend, and talented photographer came to our house to photograph the stop motion.

INGREDIENTS

• 2 cups All-Purpose Flour

• 3/4 cup Yellow Cornmeal

• 1 1/2 teaspoons Baking Powder

• 1/2 teaspoon Baking Soda

• 3/4 teaspoon Kosher Salt

• 1/2 teaspoon Ground Cinnamon

• 1/2 teaspoon Nutmeg, freshly grated

• 3 Large Eggs

• 1-1/4 Dark Brown Sugar, packed

• 3/4 cup Granulated Sugar

• 1 1/2 cups Baked Sweet Potato Puree

• 2 teaspoons Vanilla Extract

• 6 tablespoons Grapeseed Oil

• 1/4 cup Dried Cranberries

• 1/4 cup Dried Currants

• 1/4 cup Dried Raisins

• 1 cup Pecans, chopped

INSTRUCTIONS

Preheat oven to 350 F. Butter a 9x5 loaf pan and line the 2 long sides and bottom with parchment paper. Mix together flour, cornmeal, baking powder, baking soda, salt, and spices in medium bowl, using a hand whisk. Set Aside. In the bowl of an electric mixer, beat the eggs and both sugars on medium-high speed until creamy and thick, for about 3 minutes. Reduce the speed, the add the pureed sweet potato, vanilla, and oil and continue mixing until smooth. On low speed, slowly add the dry ingredients a little at a time, mixing only until the flour just disappears.

Remove the bowl from the mixer, scrape the bowl up from the bottom and fold in dried fruit and nuts. Transfer batter to the prepared pan. Bake for 60-75 minutes, or until the loaf is well browned and a small knife emerges clean from the center. Cool in the pan for about 15 minutes before releasing it to cool completely on a wire rack. Enjoy!

Photos by the Photography of Haley Sheffield

Georgia Peach Jam with Dried Currants

With summer coming to an end, it's the last week of Georgia peaches. Here's a simple recipe with a twist for making peach jam. We recommend applying a dollop (or two) of jam atop homemade buttermilk biscuits, mixing in fruit salads, or adding to your iced tea as a sweetener.

Ingredients

• 4 pounds Peaches
• 3 cups Sugar
• 2 Tbl Lemon Juice
• Salt
• 2 each Cinnamon Sticks
• 1 cup Dried Currants

Canning Preparations

1. Wash jars and bands in hot, soapy water. Rinse
2. Place jars inside a canner filled with water, bring to boil.
3. Boil jars for 15 minutes to sterilize.
4. Place lids and bands in warm water, do not boil. Leave until ready to use.

Instructions

1. Rinse the peaches under cool running water.
2. Place whole fresh peaches in a pot of boiling water for 2 minutes. I scored peaches and roasted at 400F  for 6 to 8 minutes until skins are able to be peeled off. Allow to cool at room temperature.
3. Remove and place in a sink with cold ice water.
4. Peel peaches, remove the pit, slice in half, then into quarters.
5. Slice each quarter into 2 or 3 chunks.
6. Place cut peaches in bowl and toss with lemon juice.
7. Place in food processor and pulse into small bits but do not liquefy.
8. Place a saucepan on stove, set to medium heat.
9. Add water, then sugar and stir until sugar is dissolved.
10. Add peach pulp and continue to stir until it thickens.
11. Add Cinnamon Stick
12. As it thickens, stir frequently to prevent sticking and burning.
13. Fold in dried currants once the jam is to the consistency you desire.
14. When done, ladle into hot jars, leaving 1/4 inch headspace.
15. Remove air bubbles, wipe rim, add lid and band. Finger tighten.
16. Process 10 minutes in a boiling water canner or according to the time for your altitude.
17. Remove from canner, and place on folded towel for 24 hours in a draft free location.
18. May be stored in a dark cool place for a year or longer.

Enjoy!