ginkgo

photograph by rinne allen

wild growth calendar

our friend megan of brown parcel press makes the loveliest calendars each year. this year’s calendar is no exception! titled ‘wild growth’, it is full of beautifully illustrated and beautifully printed pages, one for each month. this calendar would make a special gift for someone you love or who loves beautiful things.

photographs and words by rinne allen

crocus

photograph by rinne allen

fort yargo camping

i recently went camping with some friends at fort yargo state park for the first time, and it was so much fun! we chose to sleep in a yurt, which had access to the beautiful lake, cannoes, and a fire pit. it is located in winder, just a quick 30 minutes from athens!

photographs and words by kristin karch

autumn vines

photograph by kristin karch

mule creek

my family's property is one of my favorite places. i got the chance to fully explore it this past weekend and i was surprised of all the beauty i found. something about moody overcast light brings out the soul of the land.

photographs and words by kristin karch

patched tin

photograph by kristen bach

ikebana book

this is the time of year when i am drawn to ikebana. all that is left in the garden are pods and stems, with a few sasanquas here and there. this book from japan always inspires me (i think i may have shared it here before, because i love it so much!). there are some beautiful moments inside it. hopefully it will encourage you to try a simple flower arrangement this winter too!

photographs and words by rinne allen

creek + leaves

photo by kristen bach

salt and vinegar sunchokes

i love when root veggie season starts.  roasted roots are one of my top comfort foods. last week we got some sunchokes in our CSA box and roasted them up to go alongside a veggie burger. 

ingredients
sunchokes, cleaned and diced into medium size pieces
1 tsp olive oil
large flake salt
malt vinegar
directions
-pre-heat oven to 400 degrees
-in a roasting pan toss sunchokes with olive oil
-roast for about 30 minutes or until they start to get some color
-toss with a tiny bit of vinegar and sprinkle with some salt

photo and recipe by kristen bach

tangles

photograph by rebecca wood

yarn from sweet olive!

our dear friends at sweet olive farm just picked up their latest batch of 100% alpaca yarn, spun form the fleece of their herd of alpaca…it is beautiful! 

the 200 yard skeins are available in four natural colors: off white, a cinnamon-brown, a dark brown-black blend, and a charcoal grey. the yarn is a worsted 3-ply yarn and is so soft and warm. 

each purchase of yarn goes towards helping all of the animals on their rescue farm, so get yours while you can! send them a note here, to see where all it can be purchased… 

photograph and words by rinne allen

boardwalk

photograph by rebecca wood

white flower weeds

i don't know what wild flower or weed this is, but it is full of glory in this end-of-fall scenario. love how it glows!

words and photographs by rebecca wood

fall morning

photograph by rinne allen

country house

this house is one of my favorite houses around. i have been going here for over 15 years to take photographs and each time i go back i am mesmerized. it is so simple and quiet and so beautiful. enjoy.

photographs and words by rinne allen

vines

photograph by kristin karch

mandy's dried flower wreaths

mandy made some special wreaths this year using dried flowers and pods from her farm, 3 porch farm…they are everlasting! i love all the colors and textures in these wreaths, plus i love that they are on the smaller side too…and so sculptural.

photographs and words by rinne allen

sunrise

photograph by kristin karch

pear compote

'tis the season for potlucks, entertaining, and eating.  i love creating massive cheese plates with fruits, nuts, and compote.  and leftover compote is always good to spread on toast or as a topping for pancakes.

i made this pear compote with some country pears from my parents pear tree but you can use any pear or apples too!

ingredients:

4-5 pears or apples
a cup of water, only use what you need
a pinch of sea salt
a dollop of honey
1/2 tspn more of cinnamon

directions:

-peel and seed the fruit
-dice them and put them in a small saucepan
-add honey
-add a swig of water to the pan
-cook on medium heat
-add more water when liquid evaporates
-stir frequently
-when the pears or apples are cooked down, add cinnamon and salt
-let cool and serve along side your favorite nuts, cheeses, and delicious breads

photograph and recipe by kristen bach