Honest Magazine | The GROW Issue: Seeds & Weeds

Sunshine. Saltwater. Markets. Rivers. Hikes. Grilling. Flip-flops. 

Summer is here and berries are filling out (as are bikinis). Every year as the heat begins to roll in so does the craving for simplicity. Days are spent swimming in the river, hiking up rocky trails to epic viewpoints and licking sticky fingertips at the park. 

With summer, comes the new issue of Honest Magazine: The Grow Issue, Seeds & Weeds.

This year, the Honest Magazine theme is "Living Off The Land." The year began with FORAGE, where we learned how to hunt for berries, greens, herbs, mushrooms and more and how to take it back to the table, highlighting the beauty of the flavors without masking them. 

Moving from the Forest we ventured to the SEA where we continued to forage for bounty from the ocean deep. Clams, Crabs and Sea Plants inspire beauty and flavor alike. 

With all of this bounty among us at different times of year we need a way to capture and preserve it for the off months. The CURE issue comes in just in time to teach us just that. Preserve. Can. Dry. Smoke- we've got it all covered. 

And here we are now, with the harvest of it all- SUMMER

Ingredients are at their best and require nothing more than a salty cheese, a crusty grill mark or a fluttery topping of herbs. It's the time of year for enjoyment. 

A colorful New Potato Salad with Dill, Cherry Tomatoes and Snap Peas.

A colorful New Potato Salad with Dill, Cherry Tomatoes and Snap Peas.

Snacking and swinging a giant hammock cover the laid back side of things but gardening brings a whole new type of pleasure to the heart. We teach children the cycle of life through the sprouting of a seed, the blossom of the flower to the harvest of the squash. It's a beautiful lesson and one I don't think we should ever stop learning. Nurturing a seed from sprout to harvest brings us a feeling of care and a witness to life. Bringing it back to the table, dining al fresco in the shade of your garden = perfection. 

Grilled Lamb Burger with Feta, Pine Nuts and Tzatiki Sauce

Grilled Lamb Burger with Feta, Pine Nuts and Tzatiki Sauce

Grilled Corn with Honey-Sriracha Butter. Lamb Burgers with Feta, Pine Nuts & Tzatzki. Snappy fresh Guacamole with Homemade chips. Stuffed Zucchini Blossoms with Basil and Ricotta. Homemade Fruit Leathers. Sour Cherry Smash. New Potato Salad with Cherry Tomatoes, Dill and Snap Peas. 

Zucchini Blossoms from the garden

Zucchini Blossoms from the garden

A colorful issue with a complete guide to the State's Best Markets and a Restaruant Guide highlighting farm to table leaders. 

As always, the issue finishes with a cook/garden book roundup including our local favorites. 

Grilled Corn with Honey-Sriracha Butter.

Grilled Corn with Honey-Sriracha Butter.

So check it out. Whip up some spiced honey butter, slap a couple cobs on the grill and clink frosty glasses with friends. 

Cheers,

Shannon