If you’re anywhere near the South this summer, you know it’s been quite the scorcher. The heat indexes have been keeping us hunting for ways to stay cool, and activities like the pool, slip-n-slides, and homemade ice cream are at the top of our list. Since my momma gifted me an ice cream maker for my birthday in May, we’ve been churning out the classics—chocolate, vanilla, and strawberry. The best part? Just like a good cookie dough base, I’ve learned I can make one simple ic

If you’ve never made sauce from your own garden, you’re missing something special. There’s nothing quite like watching the journey from Seed to Plate come full circle in your own kitchen. The flavor of tomatoes and herbs picked at their peak is worlds away from what we usually find in stores.

Vibrant Beetroot Hummus: A Fresh Garden-Inspired Snack

Ultimate Essentials Pantry Guide

Introducing My Weekly Baked Box at Wild Bloom Farm Cafe

Kale chips are a super easy, healthy, and addictive snack—crispy, savory, and way better homemade than store-bought. The key to success is thoroughly drying the kale (wet leaves = soggy chips) and baking at a low temperature so they crisp without burning. Here’s a simple, foolproof Basic Crispy Kale Chips recipe that serves 2–4 as a snack. It takes about 10 minutes of prep and 20–30 minutes of baking. Ingredients • 1 large bunch of curly kale (about 8–10 oz / 225–280g; curly

This restock wasn’t just about filling jars… it was about making the same healing balm that’s been soothing my daughter’s eczema (and mine) for years. I started with grass-fed rendered beef tallow and African shea butter, gently melted them low and slow so we don’t lose any of those skin-loving nutrients

I knew I didn’t want to create just any cookbook. I wanted one that reflected my life now—one deeply rooted in the garden. Everything I cook comes from Seed To Plate, and that became the heart of this book. That’s how the name was born.

A Hearty Spring Mediterranean Meatball Bowl