firecracker chantrelles

photo by kristen bach

shrimpers

recently, i was at the coast, north of charleston. i wandered over to the docks and checked out the shrimpers. i love all the colors & textures of their nets and bins. coastal living...

photographers by rinne allen

caterpillars

photograph by rinne allen

covered in green

one of my favorite things to spot on our adventures is shacks covered in vines.  i love exploring in and around them and looking up at light coming in through the cracks.  here is one on a recent adventure around the outskirts of charleston.

photos and words by kristen bach

secret tree

photograph by rebecca wood

brooklyn botanic garden

my sister sara lives right near the brooklyn botanic garden, so we usually go over there to see what's growing. after hurricane sandy there was a lot of trees damaged there, but they used the debris to build a kids fort! it's all nailed and woven together. it has great log stairs leading up to an enclosed deck up top with log seating all around. it almost looks like a giant birds nest when you first see it.

words and photographs by rebecca wood

early sumac

photograph by rinne allen

burgundy

castor bean, amaranth, zinnia, scabiosa

photographs by rinne allen

stone with leaves

photograph by rinne allen

lemon tahini eggplant

my husband is no fan of eggplant.  i on the other hand love it and i always try to make that one dish that will make him fall in love with it too.  so.... with a big eggplant from the farm and red bell peppers from our garden i decided to roast some eggplant and toss it with this yummy sauce.  while my husband is still not a big fan of eggplant, he did enjoy this dish.  i thought it was delicious! 

ingredients 

1 large eggplant

1 Tbsp salt

2 Tbsp olive oil

2 small red bell peppers

1/4 cup tahini juice of

1 lemon

4 small cloves of garlic

1/4 cup greek yogurt

salt to taste

directions

-pre-heat the oven to 425 degrees

cube the eggplant, toss with

1 Tbsp salt and set aside in a colander for 20 minutes or until it sweats

-rinse the eggplant and toss with 2 Tbsp olive oil

-roast the eggplant in a roasting pan for 15 or so minutes

-meanwhile, make the sauce

-in a blender, add the tahini, lemon, garlic, greek yogurt, and salt

-blend until smooth

-when the eggplant and peppers are done roasting, toss them with the sauce and serve over a salad or rice

-bon appetite!

photos and recipe by kristen bach

poke

photograph by rinne allen

3 porch farm's pepper drying

i was out at 3 porch farm earlier this week. i wandered into one of their greenhouses and smiled when i saw all of their peppers hanging up to dry. enjoy!

words & photographs by rinne allen

pink pops

photograph by rebecca wood

changing palettes

it's getting to be my favorite time of year, garden wise. i LOVE when things are dying and overgrowing and blooming all at once. blooming colors and dying colors all embraced together. and the colors! here's some changing colors, heralding falls new pallet.

words and photographs by rebecca wood

floating

photograph by rebecca wood

deerhead oak

on a recenty trip to charleston we spent a day driving through small towns around the city.  we passed through McClellanville and had lunch at a local seafood place, afterwards walked across the street to see this century old oak....and it's tree swing.  it was amazing being surrounded by it's monsterous limbs!

photo by kristen bach

lichen at the quarry

photograph by rinne allen

specimens in the studio

loving these colors...

photographs by rinne allen

tin siding

photograph by rinne allen