riverbed

photograph by kristen bach

river clay pots

i recently went on a trip with a group of high schoolers and instructors through an awesome organization called fall line south field institute.  i was one of two art instructors and we lead nature based art lessons for a week while paddling down the etowah river.

one of my favorite things that we did the entire week was harvesting river clay and making small beads, pots, and sculptures. we  made an epic fire and nestled our pots in the fire, unveiling our creations in the morning. it was a project enjoyed by everyone!  

photographs and words by kristen bach

vines on charred wall

photograph by kristen bach

community room

next to christ church on edisto, there is a wonderful community building, equipped for cooking or meetings. i love a red roof faded by the hot hot sun.

photographs and words by rebecca wood

an old collection

photograph by rebecca wood

presbyterian church, edisto

this church is still in its original location, which dates to 1685. it is one of the oldest presbyterian congregations in america. the present church was built in 1831. proud and stately, it has a large, moss-draped cemetery where many of the original plantation owners are buried with names like seabrook and whaley. there is also a small prayer chapel under a live oak.

photographs and words by rebecca wood

summer, cicada

photograph by kristin karch

color blast: zinnias

sometimes flowers do not even need to go in a vase...they are just beautiful on their own...

arrangement & photographs by rinne allen

summer golden hour

photograph by kristin karch

spiced peach cobbler

during peach season i love to experiment with different ways to use peaches in our food.  i love them grilled and in salads but at the end of the day my favorite peach dish is a cobbler. here is my favorite way to make a cobbler.... with just a little spice. 

Ingredients

8-9 fresh southern peaches
2 cups AP flour
1/3 cup cane sugar
1Tbsp baking powder
1 stick of butter frozen or very cold
1/2 cup whole milk
2 farm fresh eggs
1/2 tsp sea salt
1/2 teaspoon ground cardamon

Directions 

-pre-heat oven to 350 degrees
- slice all peaches and place in your baking dish. You can use a smaller baking dish for a deep cobbler.
- using a cheese grater, grate the cold butter
- combine all ingredients in a bowl minus the peaches
-sprinkle the cobbler topping over your peaches
- bake uncovered until your cobbler topping is browned, about 40 minutes

recipe and words by kristen bach

mushroom field

photograph by kristin karch

skeletons

photographs by kristen bach

summer dominoe

photograph by rinne allen

chris autocare

couldn't resist the color schemes here. a bight blue summer sky fading everything in sight. more diebenkorn inspirations in olar, sc.

photographs and words by rebecca wood

pokeberry

photograph by kristen bach

treehouse

I recently had the privilege of staying in this amazing treehouse with some friends outside of chattanooga, tn. there was a lot of wine, food, and nature time.

photographs and words by kristin karch

river grass shapes

photograph by kristen bach

begonias & zinnias

photographs by rinne allen

pokeberry

photo by kristen bach

making hot sauce

over the past few weeks i have been patiently watching garden's jalepeno peppers turn red.     this weekend i picked them all and decided to make some hot sauce.  while researching all of the different varieties and methods to making hot sauce i became a little overwhelmed , obsessed and wished i had more peppers!  i ended up making this fermented sriracha sauce but came up with a wish list for the next year's pepper bounty.

next year i will be planting more peppers so i can try out these recipes:

lacto-fermented hot sauce
master hot sauce
chile vinegar sauce

photos by kristen bach