Rebecca Wood on Design Sponge

This week Rebecca was featured on Design Sponge -take a peek and get inspired!  ...and thanks Ginny and Grace!

Cotton Country

We headed to the country to see if the cotton fields were bursting in white yet.  I knew it was probably early, they are just getting started.  It is just a matter of time to see the white fields.....our southern snow.

The Bostwick Cotton Gin

We stopped by the Cotton Gin in Bostwick, Georgia.  I have been here dozens and dozens of times. Everytime is just as inspiring as the last.

dusty pinks & grey greens

Honey and Fig Cloud Cakes

We just got some fresh honey from our friends at 3 Porch Farm and I have been using it for everything lately.  We tried out this recipe for Cloud Cakes that a friend told me about.

We used figs for the fruit and topped our cakes with local honey and greek yogurt.

Delish!

Trail of Tears BBQ

We were driving through Stone Mountain Village and came across this BBQ joint.  It left us wondering.....

a final blast of green

This time of year, is my favorite time to be in the woods.  The leaves are preparing to change and  are giving us their final show of their best greens.  ENJOY!

local crabapples

i love the color of these crabapples...

pickled green tomatoes

Photos and recipe by Kristen bach

Right about now, our second plantings of tomatoes are coming on. We are getting some ripe tomatoes and loads of green ones. I like to make pickled green tomatoes before summer and then before the first frost in the fall. Here is a great pickling recipe to try.

Ingredients

2 pounds green tomatoes, sliced how you like them, stems removed. I prefer cutting them into spears

2 cups distilled white vinegar

2 cups water

6 Tbsp Kosher salt,

You can add a little sugar, if you want them sweeter

Garlic, peppercorns, hot peppers, or red chili flakes, if you want them spicy

Fresh herbs, if you want

Directions

-Use clean (sterilized jars) and lids.

-Clean your fresh vegetables and produce.

-Using a non-reactive pan, boil the vinegar, water and salt until salt is dissolved.

-If you are using sugar, add this to the boiling mixture.

-If you are using garlic, peppers, peppercorns, herbs, etc., add them to the bottom of the clean jars

-Add the sliced tomatoes to the jars, making sure you leave about 3/4-1 inch at the top.

-Pour boiling pickling brine over the tomatoes, leaving a 1/4-inch space at the top.

-Wipe the rim of the jar clean.

-Cover the jars with the lids.

-Place jars in the refrigerator and wait for a couple of weeks. If you really want to dive in and try them, wait at least 3 days.