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. 

Homespun Gift Guide

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Last minute shopping? We have goods that will make any hostess or foodie smile. Order by 11:59 PM EST on December 17 and select the priority shipping options for Christmas delivery! Plus, we are having a HUGE flash sale... I mean huge! Click on over to Instagram or Facebook for details and coupon code.

1. Stripe Napkin Set // 2. Georgia Peach State Art Print // 3. Bless This Nest Art Print // 4. Lettuce Thank You Cards // 5. Cook with Wine Card // 6. Winter Veggie Art Print

Kula Project Dinner

This past fall we had the opportunity to provide a meal for the friends, supporters, and team members of Kula Project. It's a wonderful organization that builds up communities in developing nations, starting with the family farm. Please visit their website to find out how to support their efforts. The dinner was held at Table & Main in Roswell. Special thanks to Kimberly Herbert for sharing her photos of the evening. You can view the full gallery here.

Featured In Rue Magazine | Holiday 2014

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Who doesn't dream of a holiday getaway at a secluded cabin?!? We had so much fun working with Mandy of Waiting on Martha to create this wholesome meal for the dreamy festive affair she put together.

Head on over to page 102 of Rue Magazine's holiday issue. You can also find all the recipes for the meal. Start that Christmas Dinner planning!

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Photos by Rustic White

Support Foster ATL

We are so proud of our friend, Phil Sanders. He's the visionary and face behind Foster, which is an expansive 2,000 square foot working space located in downtown Atlanta by Ponce City Market. They operate as a members-only workspace with daily passes and workshops available. 

"Foster exists to build a culture of balance, freedom, & growth amongst Atlanta's creative citizens.

We believe in close-knit community.

We thrive in spaces where thoughtful collaboration exists in the everyday.

We are invested in our city & want to see it flourish."

Foster is in the midst of a campaign to raise funds to build out and outfit the space. We would encourage you to get involved, and support this community. Annnd...they have amazing perks for donating (ie: Andover Trask Tote, Atlanta on the Rise Flag, Discounted Space Rental, etc). 

We are planning on offering cooking workshops (come the new year) in their beautiful terrace event space...more details to come. Please consider investing in the campaign...or if you're a local creative and in need of a workspace, apply for membership.

Jason & Jamie

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Photos from Foster Website + Instagram

20% OFF Weekend Sale

We hope you enjoyed a delicious and restful Thanksgiving with friends or family. As we enter this Christmas season, we want to thank all those that have supported Homespun. You can save 20% OFF all items in our shop or Etsy store now through (Cyber) Monday. Use coupon code GIVETHANKS20 at checkout. 

Best,

Jason & Jamie Jimenez

Holiday Shopping at ICE this Weekend

Find us at Booth 43! We will have all of our new items, as well as the remaining inventory from the Yours is the Earth line. 

When

November 22-23, 11-6 pm

Where

Georgia Freight Depot

65 MLK JR Dr. Atlanta, GA 30303

Cost

$5 cash at the door

Kids 12 & under FREE

Everything you need to know about the event can be found on the Indie Craft Experience website, including info about parking, taking MARTA, vendor map, swag bags, event features, etc. Hope to see you there!

Holiday Private Chef Bookings + Winter Menu Available

We are still accepting bookings for both, private in-home and corporate/staff holiday gatherings. If you're interested in finding out more information, please fill out our contact form.  We will send over our Winter Menu and Host Guide, which outlines all the details for hosting. Our dinner menus start at $55, and we have many allergy friendly (GF, DF, etc) options available.

Cheers!

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Photos by Haley Sheffield | Simply Christmas Gathering

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

Glazed Sweet Potatoes with Brussels Sprouts and Apples from Country Living Fair Atlanta Cooking Demo

Glazed Sweet Potatoes with Brussels Sprouts and Apples by Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish

This past weekend, Jason had the honor of sharing a recipe from the Kitchen Stage at the Country Living (Magazine) Fair at Stone Mountain Park. As you may be well aware, our approach to food is seasonal- allowing the produce speak for itself and simply bring out its natural flavor. With the holidays around the corner, this dish is sure to be a crowd pleaser and provides an untraditional preparation for the beloved sweet potatoes and brussels sprouts. We recommend serving with Roasted Turkey, Chicken, or Pork. Enjoy!

Serving Size 10-12

Ingredients

Sweet Potatoes

• 2 T Grapeseed Oil
• 2 T Sorghum Syrup
• 2 T Butter
• 1 C Stock (chicken or veggie)
• 3-4 ea Small Sweet Potatoes (peeled and cut in ½ inch thick medallions)
• 1 sprig Rosemary

Brussels and Apple Saute

• 1 T Grapeseed Oil
• 1 lb Brussels (halved and separate leaves from bulbs-discarding discolored outer layer)
• ½ ea Medium Sweet Onion (sliced thinly: julienned)
• 2 T Garlic Cloves (thinly sliced or grated)
• 1 ea Cameo, Granny Smith, or Honeycrisp Apple (cored and sliced thinly)
• 2 T Sherry Vinegar
• ½ C Stock (chicken or veggie)
• 1 C Apple Butter

Glazed Sweet Potatoes with Brussels Sprouts and Apples by Jason Jimenez of Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish

Procedure

For Glazed Sorghum Sweet Potatoes*

1. Preheat Oven to 400 F.

2. Place an oven safe large saute pan (I always use this Lodge 12-inch Skillet) on stove top, add grapeseed oil. Begin placing the sweet potatoes flat in the pan and begin searing them once the pan is hot. About 3-4 minutes
3. Add butter, sorghum*, and stock. Season with salt and pepper and rosemary sprig. Allow to come to a boil and then place in the oven for about 8-10 min. If you can't source sorghum you can substitute with honey or molasses syrup.
4. Once sweet potatoes are tender carefully remove from oven and flip sweet potatoes over.  Place pan back onto the stove and reduce to glaze the sweet potatoes. Once glazed, set aside to reserve.

* This step can be done before and reheated in the oven for 8 - 10 minutes before serving.

For Brussels and Apple Saute

1. Begin heating up a large saute pan over medium heat.
2. To begin sauteing, add grapeseed oil and brussels bulbs to caramelize.  About 2-3 minutes.
3. Then add butter, apples, onions, and garlic and cook for 3-4 minutes. Be sure to stir and rotate veggies periodically.
4. Stir in brussels leaves then add stock. Season with salt, black pepper, and drizzle sherry vinegar.

To Assemble Dish

• Spread apple butter on the bottom of a large platter.  Layer glazed sweet potatoes around the edge.  Place sautéed brussels and apples in the middle finish with chopped parsley OR
• Spread apple butter on the bottom of a large platter.  Fill the dish with sautéed brussels and apples, top with glazed sweet potatoes and garnish with chopped parsley (as seen in photo).

Photo by Kathryn McCrary