In the present day we’re launching one thing new: a once-monthly column only for paid subscribers, through which our editors share a peek of what they’ve been studying, watching, coveting, pinning, visiting, and in any other case loving these days. Right here’s what we’ve been as much as this month:
- “A weekly deal with to myself: minimize flowers from the backyard down the highway; $7 for as many flowers as you may slot in your fist. And Queen Anne’s Lace, foraged the place I can discover it (parking tons; the facet of the highway). There’s nothing I really like greater than seeing a area of it: pure summer season.” – Annie
- “I’m eternally rearranging my summertime show of sea-weathered rocks, seashells, and sun-bleached lobster claws, impressed by the good Jim Ede, of Kettle’s Yard in Cambridge.” – Julie
- “Throughout our long-belated honeymoon in Copenhagen, we stayed at Kanalhuset in Christianshaven. The highlights: communal dinners with locals within the eating room, nice design (shiny painted wooden floors, colourful textiles on the partitions), and morning dips within the canals.” – Annie
- “I had a tremendous lunch at Toklas, a Mediterranean restaurant tucked away in Temple, simply by the river Thames in London. (Completely positioned if any readers are visiting the wonderful Internal Temple Backyard close by). All the things about it was pitch good: fashionable Nineteen Fifties furnishings and leather-based banquettes, the terrace has been planted up by backyard designer Miria Harris, and the meals was chic.” – Clare
- “This month I liked shopping for pink okra from the small greenmarket close to me, at Bartel-Pritchard Sq., Brooklyn. The okra is grown by Nolasco Farm, New Jersey. To prepare dinner, I blanched the okra briefly; tossed it with avocado oil, salt, and floor cumin; and roasted it for half-hour at 400°F. Served heat with labneh on the facet.” – Marie
- “This nook of my home all the time catches the softest gentle and the prettiest shadows.” – Fan
- “Yearly when the late-summer CSA has me scrambling to determine other ways to prepare dinner the abundance of summer season squash, I flip to the zucchini bread recipe in Renee Erickson’s A Boat, A Whale and a Walrus. Made with a hearty quantity of olive oil and two lemon’s value of zest, its taste is each wealthy and recent (it’s actually extra like cake than bread). I’ve by no means discovered a greater recipe for a zucchini baked good.” – Laura
- “That is upright prairie coneflower, my new fave native perennial, noticed on my neighbor’s berm. I’m at present trying to carry extra darkish colours to my backyard, and this weird-looking reddish-brown flower suits the invoice.” – Fan
- “I’ve develop into an natural iced tea addict. I make a pot a day and steep it in a single day. I needed to modify from tea baggage—as a result of most include microplastics—to unfastened tea. My favourite is Cinnamon-Orange Tea from MarketSpice of Seattle’s Pike Place Market. It’s potently cinnamon-y—a good friend in contrast it to consuming fireball sweet—however much less so when combined with MarketSpice’s Cinnamon-Orange Rooibos. (The hand-decorated teapot was a good friend’s short-lived enterprise from way back—she’s since revealed two youngsters’s books—pictured on our classic inexperienced kitchen counter.)” – Margot
