Archive for SEASONAL DELIGHTS

last giant magnolia bouquet

photos: m&j

We are so sad to report that Chelsea’s Landing, our beloved family home in St. Michael’s, MD is in the process of being sold. So this will be our last summer there. And, though the official sale is good news for the family, it is oh-so-bittersweet.  Afraid you’ll see a lot of posts from the fabulous 17 acre grounds and garden, waxing on with less-than-faint nostalgia about the last time we’ll see, smell and taste each ripe, gorgeous fruit, vegetable, crab and flower as the season progresses. This Memorial Day weekend, it was giant Magnolia blossoms – and how lemony and heady they were. After trucking them back to the city, the scent has delightfully filled the entire apartment. We will miss you in all your glory, enormous flowering tree ! More to come …

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eggs delivered fresh from the farm

photos: m&j

How lucky are we to have a couple dozen of these gorgeous chicken and guinea eggs delivered to our studio, fresh from Jaime and Jenna Lamond’s farm Upstate in Philmont, New York? Very lucky, indeed! The conventional eggs are from a mixed flock of New Hampshire Reds, Golden and Silver Laced Wyandottes, Barred Rocks and Ameraucanas. The smaller, pointier eggs are from White and French Pearl guinea fowl – a wonderful breed of layer that is a little less tame than your average chicken, but prized for their rich, little (high yolk to white ratio) eggs and their tick controlling abilities, as well as their slightly wilder brooding habits. Jaime says his guinea hens occasionally use the laying boxes in the coop with the chickens, but mostly tend to lay in clutches in high weeds or in the multiflora rose bushes that grow all around their farm. Jaime says, “I’ll hear them doing their laying call out far away from the coop, and then we’ll have to stamp around in the thorns looking for the nest.” The ones we were fortunate enough to have delivered came from a clutch he found last Sunday behind the woodshed. So incredibly charming – a hen that enjoys smelling the roses is a hen we can relate to! Thank you so much, Jaime for this amazing late spring, farm-fresh treat.

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flower foraging in Litchfield County

photos: m&j

We are hard pressed to imagine a prettier place on earth than Litchfield County, CT in springtime. And there’s no prettier spread in the county than our dear friend Alicia’s 1808 colonial with all its textured finery, abundant and truly special offerings. Thank you, A for the spectacular feast for our hearts, stomachs and eyes and for letting us take home a few flower-filled “doggie bags” for our week in the concrete jungle xoxo. p.s. the much-coveted arrangements include; double lilacs, pink weigelia, helleborus, “knockout” pink roses, lilies of the valley and stars of Bethlehem.

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High Tea fit for a Chelsea Queen

photos: m&j

When Betsy saw fit to give the most gorgeous, modern, subtle and tasteful set of hand-thrown pottery in the form of teacups, cream & sugar and teeny tiny spoons from abc carpet & home for m’s most recent birthday, there was only one thing to do: serve tea!  But not just any tea for these beauties would do. We brewed a fabulous pot of what we think is the ultimate – Bellocq  No 42 “Little Dickens” – laced with goodies like vanilla beans, calendula flowers, rose petals and raw cacao nibs available from our dear friends at Haven’s Kitchen, along with HK’s own freshly baked petite almond meringues, slices of girly, pink strawberry cake from Books of Wonder Cafe on 18th and fragrantly blushing white pineberries via Belgium from Eataly. After all, when you decide to do justice to high tea, one really must pull out all the stops – thanks for the inspiration, B!

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May Supper Club!

photos: m&j

On the evening of May 17th, we joined our new friends at the wonderful Haven’s Kitchen, as well as our beloved, old friends (and some friends we, delightfully, had yet to meet) to celebrate the sustainable, seasonal, local and truly world famously amazing food of extremely recent (this very month!) James Beard award winning “Best Chef” – Chef Michael Anthony of the famed Gramercy Tavern, as well as the very special birthday of our dearest pal, Mr. John McGinn. And what a fabulously delicious, festive, heart-warming, unique and inspiring evening it was!  Can each Haven’s Kitchen Supper Club possibly continue to be this special and magical? If we’ve learned anything at all from our experience here, we are thinking “absolutely!” If there is such a thing as a dinner party fairy, she has sprinkled her magic dust on this place – the exceptional food and wine pairings are guaranteed to delight the most buzz-killing food & wine snobs, and yet, the vibe is just about the most relaxed and congenial we have ever experienced – let the good times roll!

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pickled asparagus and more!

photos:  m&j

One of the highlights of our recent trip to Maryland was our visit to the farmer’s market in St. Michael’s on Saturday where we ran into our friend, the lovely Carol Bean and her wares from local Pot Pie Farm. Carol always makes everything look lovely, but she really took our breath away with the pickling liquid for her asparagus demonstration at this week’s market, which was made with simple apple cider vinegar and fluffy, fresh chive flowers, which, to everyone’s absolute delight, turned both the vinegar and asparagus mixture a blushing shade of pink!  We are so charmed by everything Carol touches and can’t wait to see her storied Pot Pie Farm in person later in the summer – we’ve been excitedly planning a food shoot there in July with Carol and her husband who’s a local fisherman. Stay tuned …

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a private tour of Satur Farms

photos: m&j

We’ve been buying beautiful, local greens from Satur Farms on the North Fork of Long Island for years. And we were recently honored with the special treat of an impromptu early Saturday morning farm tour with owner, Eberhard Müller – the retired Chef and co-founder of the famed New York Times Four-Star-rated restaurant, Le Bernardin (he’s also been part of an impressive group of other extremely notable establishments, including Lutece and three-Michelin star awarded, L’Archestrate in Paris). Needless to say, Müller has exceedingly high standards in whatever he does, and every seedling, every leaf he and his wife, Paulette Satur grow at the pristine Farm is pure perfection. To our delight, our private tour took place during the height of chive flower season. The farm also grows a myriad of specialty salads, leafy vegetables, heirloom tomatoes, root vegetables and herbs which naturally find their way into New York restaurant kitchens the likes of Per Se. Müller and Satur are committed to sustainable farming every step of the way. We were already big fans, but let’s just say now we are hooked!

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