Coconut & Pear Butternut Squash Soup Recipe
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This week Jason is sharing his Coconut & Pear Butternut Squash Soup Recipe over at Yours is the Earth. It's the perfect Autumn soup...AND it's gluten and dairy free.
-Jamie
Ode to Autumn
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As a chef I aspire to provide wholesome meals. Homespun has become one of my outlets to do so...from the food that we source, to the preparation and techniques used. I try to bring the meal to life, while ensuring each guests leaves full and nourished.
For our Ode to Autumn dinner held in late September I had challenged myself to follow the Whole30 program while preparing the meal. I enjoyed having set parameters, and allowing the season’s availability to direct my focus. I found that in these guidelines my creativity was stretched in new ways. The menu was as follows:
BEET + ARUGULA SALAD Moonglow Pears, Golden Pickled Beets, Toasted Pecans with Onion-Pear Vinaigrette
PEPPERCORN CRUSTED PORK LOIN Sweet Potato Puree, Roasted Onions + Kale
BRAISED CABBAGE, AFRICAN BUTTERNUT SQUASH + GALA APPLES
with Fresh Basil
FARM-FRESH BRAISED GREENS with Pickled Swiss Chard + Roasted Garlic
ROASTED CARROTS, GREEN BEANS, QUEEN SCARLET TURNIPS + SHIITAKE
The menu was full of healthy goodness sourced from our local markets. Also I had the privilege to cook for one the farmers from whom I sourced shiitake mushrooms. Jonathan and his family run Abundant Harvest, and provide delectable produce at several markets around metro Atlanta. He is also one of my go-to farmers we use for our meals.
One of the benefits of cooking straightforward with local produce is the flavor. Using fresh, locally grown food gives me the peace of mind and confidence while preparing meals for the guest around the table. For one, I know how fresh it is. Second of all, I know where and whom I am getting it from. The meal was organic, gluten-free, dairy-free, and delicious. Yes, you heard me correctly...even the guest assured me that everything tasted great.
Cooking and eating clean may take a bit more effort. After experiencing it, we quickly grow to appreciate going back to its humble beginnings.
LOCALLY SOURCED Morningside Market: Woodland Gardens, Crystal Organic Farm, D+ A Farm, Cimino Farm Peachtree Road Farmers Market: Abundant Harvest Niman Ranch
Photo Credit: Phil Sanders | Styling: Blue Eyed Yonder | Foliage: Lindsay Coletta Designs
October Brunch
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We're excited to host another Homespun Brunch... next Sunday, October 20 at 1 pm. I've mentioned it before, but brunch is hands-down my favorite meal! What better way to enjoy your afternoon than by meeting new (and old) friends and enjoying a locally sourced, seasonal meal made by Chef Jason.
Reserve your seat online... and come hungry.
-Jamie
Brunch Debut
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I love brunch. I have to admit, the guest got the full brunt of my excitement and appreciation of brunch food. The menu offered a great variety and was filling to say the least.
Starters
- Mini Pecan Sticky Buns
- Local Parfaits with AtlantaFresh Yogurt, Gluten Free Pure Bliss Granola, Honey, Figs
Main
- Farm Veggie Salad - Local Tomatoes, Squash, Bitter Greens, Basil, Shaved Carrots with a Lemon Honey Vinaigrette
- Riverview Farms Melon's with Fresh Basil and Honey
- Stone-Ground Grits with BBQ Pork
- Quiche with Roasted Tomatoes, Mushrooms, Spinach, Goat Cheese, and Bacon
- Bacon Cheddar Biscuits
- Breakfast Meat Plate- Applewood Smoked Bacon, Housemade Breakfast Sausage
- French Toast Bread Pudding with Blueberries and OrganiC Mountains Wildflower Honey
- Crystal Farms Heirloom Potato Hash
Favors
- End of Peach Season Basil Muffin
The table was filled with rich conversation. It brings joy to me when I see people connect, laugh, and savor the moment. Wholesome food has a way of bringing people together. We all know how special of these moments around a meal. We often come to the point are hearts are yearning for nourishment for our bodies and our souls. So why do we as a culture not take the time to deal with both?
I can only speak for myself, but it is when I get so caught up in work, email, errands, meetings, and the day-to-day grind that I feel so emptied and selfish. I encourage you to create opportunities to be present. Have co-workers over, asking the neighbors in for the first time, or just sitting down at the table with everyone in your household for a family dinner. Step away from the busy.
-Chef J
Credits: Erin Wood of Paperlily Photography // Jamie Jimenez of Julia’s Poppies - Paper Goods
THE MAKING OF...Black Bass
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The are three components that go into deciding the ingredients of any dish I will be making.
It must be:
- Local - Knowing where the produce is coming from
- Seasonal - Insuring freshness and availability
- Sustainable- Being a responsible consumer
At our July Homespun I made black bass as the entrée. I wanted to do something different from past gatherings (I find myself always going to pork...or some braised meat). Since it was the middle of summer, I had a great excuse to create a lighter dish with fish. Wild-caught bass off the coast of South Carolina got my attention. It's delicious, and thanks to modern transportation we can get it really fresh here in Atlanta. The black bass was pan-roasted. I paired it with available produce from the farmers market. With chanterelle at their peak, I knew I had to highlight these delectable fungi. A friend, "Farmer Jon" from Abundant Harvest Gardens, foraged the mushrooms that I roasted off, and also provided the green beans that were blanched. Adding the heirloom cherry tomatoes from Woodland Gardens that were tossed in a simple caper vinaigrette provided a sweet, acidic touch. The majestic purple potatoes from Serenbe Farms were puréed with smidge of lemon and fresh thyme.
Implementing the guidelines of Local, Seasonal, and Sustainable allowed me to create a dish full of flavor, color, and texture. The black bass was just one of several other dishes to make the evening one to remember... Simple. Wholesome. Authentic.
Be Well,
Jason
Photo Credit: Paige Jones Photography
Urban Garden Gathering Highlights
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Contributors: Rachel Iliadis of Heart It Races - Photography // Sherry Donnelly of Gertie Mae’s Floral Studio - Flower Table Scape // Dana Rohrig of Four Inch Fold Rentals - Rentals // Jamie Jimenez of Julia’s Poppies - Paper Goods
MENU | May Gathering at Matchstic
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Farmers Markets are in full swing by May, and we took full advantage by traveling around Atlanta to source the meal. We shared with our guests where the fresh produce came from and challenged everyone to shop local and taste the difference. We desire authenticity in life through relationships, work and service. The same standard can, and should, be set for our food. Here's a look of the evening focusing on the meal. For the full recap, please visit Pilgrim Creative. Enjoy!
Locally Sourced: Woodland Gardens, Crystal Organics, Skylight Farm, Tucker Farms, Pearson Farm, Watsonia Farm, Fry Farm, The Capra Gia Cheese Company
Snacks Lemon White Bean Hummus with Fresh Herbs and Black Pepper Lavosh Roasted Strawberries with Local Goat Cheese on Rosemary Cream Biscuits
First Course Tybee Island Shrimp and Seared Scallops with Spring Beets, Bibb Lettuce, Basil, and Orange Vinaigrette
Entrée Braised Rabbit with Lemon Marsala Glaze with Leeks, Spring Onions, and English Peas Carrot Agnolotti with Asparagus and Thyme Roasted Cauliflower and Broccolini With Parsley and Capers
Dessert Lemon Basil Panna Cotta, Poached Blueberries, Coconut Macaroons
Contributors: Paige Beasley of Pilgrim Creative – Photography // Krista Janos of Blue Eyed Yonder - Table Scape Design + Chair Rentals // Jamie Jimenez of Julia’s Poppies - Paper Goods
Open Invitation: Homespun
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So what's the story behind these dinners? Chef Jason Jimenez and myself (his new bride) host monthly gatherings at design studios around Atlanta. We have called it "Homespun ATL," since the gatherings started in homes, and continue to carry a simple, unpretentious feel to each dinner. We source the meal from area farmers, markets, and purveyors to keep it as fresh and local as possible.
Each gathering features a locally sourced meal to include: snacks, communal wine, first course, family style dinner, and finished with coffee + dessert.
The invitation is open to anyone and guests can RSVP until the table fills up. Most hear of the dinners through word of mouth or buzz on social media. We also invite local creatives to contribute to each dinner with their respective craft-whether design, floral, photography, etc.
Most come in strangers and leave as new-found friends. That's the beauty of the table - it is a wonderful opportunity to organically facilitate community and relationships, bringing people together that otherwise may not have crossed paths.
*To receive news and invitations to the gatherings, sign up for our newsletter.
Photo Credits
The Photography of Haley Sheffield - Images 1, 4, 7
Morgan Blake - Images 3, 6
Whitney Huynh Photography - Images 2, 5
May 2013 Gathering Announced
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Photo Credit: Morgan Blake
Mark your calendars. Limited Seating. Location and details coming soon.
February Gathering in West Midtown
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Our last gathering was nothing short of intimate...new and old friends, candlelight, wine, and a warm, wholesome meal. Jason prepared the following menu and our creative contributors designed and captured the evening. For more images, please visit Morgan Blake's website.
SNACKS Almond Chocolate Grapes (Recipe Here) Endive Spears with Cypress Grove Goat Cheese, Cranberries, and Pistachios
FIRST COURSE Olive Oil Poached Tybee Island Shrimp with Tucker Farms Arugula, Citrus, and Roasted Fennel
MAIN COURSE Slowly Braised Lamb Shank with Sweet Pepper Relish, Spiced Lentils, Turnip and Potato Gratin, and Steamed Brussels Leaves with Meyer Lemon
DESSERT Goat Cheese Cheesecake with Fresh Raspberries
CONTRIBUTORS Morgan Blake - Photography // Juli Vaughn - Table Styling // Mao Thao - Furniture // Jamie Jimenez - Menu
