先日、宮崎の旬に出逢える食旅メディア『 in SEASON 』の食旅スポットでも紹介いただきました
One full loaded tree of long red chillies ready for harvest this afternoon
The local watermelon season has just begun again.... Both Fresh Markets will slash their price on watermelon on Sunday to celebrate the start of the Crystal Creek growing season.
) 프로필 링크를 누르시면 감상하실 수 있습니다.
저희 팀 마치 4월(@3_4_moon
)은 제철과일 프로젝트 산딸기편 아트필름 영상 음악을 담당했습니다
Fru.Mru(푸르무르)는 과일의 단맛을 의미하는 ‘Fru’와
무르익다의 ‘무르’를 합성한 단어 입니다.
‘가장 무르 익은 우리들’이라는 의미를 담았습니다.
푸르무르의 첫번째 프로젝트는 '제철과일'입니다.
“제철 과일” 혹은 “제철과 일”로
계절마다 가장 알맞은 때에 재배되는 과일
혹은 계절마다 달라지는 우리들의 일을 주제삼아
각자의 표현방식으로 예술작품을 선보일 예정입니다.
2018년 여름은 ‘산딸기’를 주제로 표현한
영상, 음악, 사진, 꼴라주 디자인으로
Kalasade film × 옥승미 × 마치 4월 × 필교가 콜라보 하였습니다.
과일마다 잎을 내고 꽃을 피우는 알맞은 시기가 있듯이
우리에게도 열매를 맺는 알맞은 시기가 있습니다.
kalasade film @kalasade_
마치 4월 @3_4_moon
Want to be featured? Check the Bio!
I have one foot in summertime grasping at missed sun-filled experiences and one foot in fall water for sweaters, soups, and candle lit evenings with the fireplace roaring. Normally I cling to the sun filled days until the very end but I finally admitted to myself that this summer was so hard. Grieving in what should the sunniest and happiest of months. Pulled between emotions, trying to exist in both places and I realize I’m tired. As I gear up for another cookbook release I also realize that the need for self care is greater than ever. A creative releasing their creation into the world is quite possibly the most angsty creatures. It’s all part of the process. In the meantime I’ll seek the beauty in these days while - not hard to spot when I turn down the noise. And then I’ll get the soup pot ready! // #inbetween #creativelife #angst #summer #f52grams #inmyhead #inseason #readyforsweaterweather #creatives #wecandoit
#❤ Reposted and selected by @art2food
from the yummy page of @ashrod
FIGS, black garlic, plant-based chipotle aioli, avocado oil, herb cashew cheese, candied walnuts, cilantro
Creamy, dreamy OcEaN OaTs 🌊🏄♀️. I was in the mood for oats, but didn't prep them the night before and wasn't firing up the stovetop in this heat so, I did a quick soak. I used 1 cup of oats, 1 cup of unsweetened almond milk, naturally sweetened them with 3 chopped medjool dates, a dash of vanilla extract and 1 tsp of blue spirulina. I mixed this up and let it sit for about 30 mins. This allowed the oats to absorb the milk, get fluffy and retain some texture. While the dates had time to break down and sweeten the mixture. It's my version of quick oats! Happy Friday friends! 💙🙌
The best part of last night’s fresh rolls class was hearing students remark how they couldn’t wait to make them at home with their family and friends. Okay, it’s actually a tie between that and the rainbow of produce we had to work with. //
Have you always wanted to learn how to make your own fresh rolls? Come to our class on 9/20! Bonus: any class ticket purchased between now and our Fall party on 9/14 enters you to win our grand prize of a YEAR’S WORTH of classes at The Works. Yep you heard us right. Click the link in our bio for more details.
I left my leeks a little too long in the ground so they developed bulbs. Oh well, they will still make an excellent stock or base for winter stews all season long. I am chopping these up and freezing them for the future. What do you do with your leeks? #urbangarden #urbanfarm #homestead #urbahomestead #leeks #leeksoup
Corn relish: A how-to
11 a.m. Saturday, Aug 18
In this $5 class, we hand you an amazing recipe for corn relish, cook a batch to demonstrate how it’s done, explain how to use it, then give you a taste!
In Season Market and Nursery, 215 E. Alpine Ave. #inseason