In Issue #35 Sept/Oct 2020

Photography By | Last Updated August 27, 2020
Share to printerest
Share to fb
Share to twitter
Share to mail
Share to print

We’ve learned how to entertain ourselves at a safe social distance and to reconnect with the little things in life. This issue reflects just that: the little things.

Small Is Big

LETTER FROM THE EDITOR:
We can’t wait to gather again. Last year at this time, we were hosting our third WeGo Progressive Dinner, in the Wedgewood-Houston neighborhood. Everyone boarded a WeGo bus at Music City Central, rode to the WeHo neighborhood, and walked from Parson’s Chicken & Fish to Jackalope’s The Ranch Taproom and Brewery to Ernest Bar & Hideaway (best deviled eggs ever) and finally to B1281, an outdoor Hawaiian tiki bar. I miss those evenings; The camaraderie of old and new friends exploring something for the first time. That same month we went on to host our Fall Farm Dinner for 130 guests at Breeden’s Orchard in Mt. Juliet.  Being shut off from gatherings for going on 7 months now makes those events seem surreal. Handshakes and hugs (especially hugs) seem otherworldly at this moment. But this too shall pass.

In the meantime, we’ve learned how to entertain ourselves at a safe social distance and to reconnect with the little things in life. This issue reflects just that: the little things. Most of which take place in nature. Road trips to parks and inns unexplored, glamping in the rolling hills of Bloomsbury Farm, picnicking with a view… From sitting in a charming garden with an East Nashville couple to sitting amongst the tomato vines and pumpkin patches at The Farm & Fiddle for our intimate Farm Dinners. Finally, we spotlight 8 entrepreneurs with small businesses and discover why they do what they do.

These are strange times that hold “firsts” for many of us like growing a garden, going to the farmers market, keeping bees, working at home, and cooking. As we enter a new season in this new world, we hope to keep you inspired in the kitchen and beyond. Stay safe and hang in there. A beautiful magazine doesn’t hurt.  

- Jill

Road Trips: Roads Less Traveled

1.  HACHLAND HILL Sitting just 25 minutes from Nashville is Hachland Hill, 80 acres of rustic beauty with a charming historic inn and...

The Picnic Project

Picnics sound great in theory. If you have the perfect setting (lush greenery with a view of the sunset), great food, comfortable seating,...

Small is Big: 8 Entrepreneurs We Love

Buying from local makers is getting up close and personal with your products; Knowing where they came from and why. Here are 8...

DIY Garden in East Nashville

An East Nashville couple transforms their driveway and yard into a garden oasis

Gourds and How to Use 'Em

ACORN SQUASH Half & bake cut side down at 425F for 30 minutes; turn, add butter, salt, lots of pepper & maple syrup, then roast 20...

Pomegranate Molasses & Thyme Roasted Squash

No need to peel the squash for this easy dish. Just cut a acorn squash, butternut squash, or pumpkin into rings then in half again. Any combination of winter squash will work, just make the pieces...

Pomelo Grove: Happy Campers

Living in Tennessee has many benefits, including an abundance of gorgeous scenery and serene blocks of land to camp on. But while pitching...

The Party Line's Grilled Vegetable Caesar

Courtesy of The Party Line's Julia Sullivan of Henrietta Red. 

Table for Two: Edible Mini Farm Dinners

Social distance need not preclude social celebration. Idyllic farms with crops and cows and ducks and donkeys still exist. As do sultry...

Summer Squash Vichyssoise with Toasted Paprika Oil

This creamy soup was just one of the hits of our summer farm dinner. It highlights the natural sweetness of the vegetables, but you can add some sugar as well.

Grilled Squash Succotash

This recipe is from our July Farm Dinner at The Farm & Fiddle. It was served on top of Summer Squash Vichyssoise with Toasted Paprika Oil, but would also make a great side dish.

Farm Fresh Bloody Mary

Make the most out of the last heirloom tomatoes of the season with this fresh Bloody Mary from Reyka hand crafted Icelandic vodka who sponsored our July Farm Dinner. We recommend...

Mee McCormick's Pinewood Kitchen

Mee McCormick was meeting with the new chef of their newly acquired restaurant that sat adjacent to their property and ranch in Pinewood,...

"Mee-ified" Grass-Fed Burger*

"Dining with celiac disease is tricky even in the nicest of restaurants. At Pinewood, we raise our own beef as ethically and naturally as possible, so now I only eat burgers from our farm." - Mee...

Full-On Falafel Burger

"Before life brought me to Pinewood, I spent a great deal of time in Israel. Falafel became one of my favorite comfort foods, so I brought it with me. It's one of our top sellers." - Mee McCormick...

It's a Toma-tini

We're all about that no-waste life, especially if recycling scraps leads directly to cocktail hour. Taking our cue from Dan Saltzstein, Deputy Editor of Special Selections for the NY Times, we...

Easy Apple Tart for One

When we have fresh, local, tart apples, we like to simply plop them down on buttery puff pastry, bake, and serve with good caramel sauce and ice cream. The variations are endless. Recipe by Whitney...