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For November, this recipe is my ultimate go-to breakfast as the days become busier and my house starts to fill up with visitors and guests for the holidays. This savory autumn porridge with fresh garden rosemary and pears is incredibly easy, affordable and feeds a crowd all in one go! Food is on everyone's mind this month, and as the beginning of the holiday season sets in, your house may have been the designated gathering place for friends and family towards the end of the month. With people to entertain, feed and visit with, breakfast is usually the last thing on your mind when you're busy planning and preparing more complex meals. That's why I love this quick and easy savory porridge. Made with steel cut oats, fresh herbs and seasonal pears, this is a one-pot breakfast that can feed a crowd, simmer on the stove and stay warm as folks roll out of bed, and feels like pure morning comfort on these chilly autumn mornings. I love using these simple yet fancy bowls from Suite One Studio + I always keep this stunningly gorgeous galaxy blue platter on my table during the holidays with fresh fruits, nuts, nibbles and snacks. Get the recipe on the Suite One Studio Blog this month ---> 

This is the second year that we've planted Chinese eggplants in our garden with resounding success. Undoubtedly, these are one of the easiest, no fuss, take-care-of-themselves plants we have, and the yield is incredible. Come mid to late summer, we have more eggplants than we know what to do with, and we're always getting creative to figure out to how eat all of these pretty purple veggies. In all honesty, I'm not a huge fan of eggplants, but the first time Greg and I made this eggplant garden stir fry I knew this was going to be our favorite way to go through our late summer harvests! Thus, it was the perfect recipe to partner with Suite One Studio for our monthly Garden to Table series. We've served this dish for a crowd a couple of times and the Suite One Studio serving bowls make this meal look so incredibly good at a party! Get the recipe on the Suite One Studio blog this month and snag yourself one of Lindsay Emery's gorgeous serving bowls (also here) for your next garden potluck! Get the Recipe ---> 

Admittedly, figs are perhaps in my top three favorite fruits of all time. Here in Virginia, August brings a wave of fresh figs, and the fig trees are heavily laden with these juicy and sweet ripe fruits. My family's home in Virginia Beach has about a dozen huge fig trees, and if we're visiting at just the right time, we can snag some baskets and climb up into the shady limbs, dropping one after another into the baskets while snacking on just as many in the process. The harvesting time kind of sneaks up on us...one day they're still a little green and the very next morning the squirrels have literally taken a single bite out of every slightly ripened fig on the tree. We keep a whether eye out, and pick at just the right moment - usually multiple times a week and even sometimes twice a day. As I mentioned in my previous posts, everything feels like it ripens at once in the summer months, so we often have a LOT of these little fruits on hand...not that we're complaining. Figs are absolute heaven on a hot summer day! And - nothing seems to pair more beautifully on a summer table than beautiful, ripe purple figs with Lindsay Emery's signature pink porcelain bowls and dessert plates! 

Get the recipe for my Fig & Ricotta Flatbread with fresh garden herbs on the Suite One Studio Blog --> 

HELLO, I’M LINDSAY.
Herbal medicine and nutrition is my expertise. Understanding plants, their properties, and their powers is my passion.

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