8.30.17

The last day of summer doesn’t arrive for weeks, but when the first day of September arrives those sweet summer feelings begin to drift away.

We’re sinking our teeth into the beauty of these end of summer images from a recent farm dinner in Bridgehampton, New York and relishing the twilight beauty as we prepare to transition into a new season.

LoveShackFancy founder Rebecca Hessel Cohen hosted the gathering at her home last week just along the orchard’s edge. The stunning locale was made all the more magical peppered with guests all wearing her ultra-feminine, bohemian designs. From the wildflower arrangements to the mismatched outdoor furnishings; whispy skirts to the variety of white lace – we’d say the images from this event are a pitch perfect lookbook to end the season.

Rebecca partnered with chef Megan Huylo of local favorite, Bhumi Farms for the evening’s menu. Guests enjoyed dishes of marinated heirloom tomatoes, cider-poachd peaches and other local wonders, along with this ten-herb salad recipe below. The ingredient list is long, but worth it – and worthy of a lovely afternoon at the farmer’s market if you can swing it. 

Guest included stylish mamas, makers and masters of living well, from former Guest Editor Daphne Oz to TCM fave, Athena Calderone of Eye Swoon, Lizzie Leventhal of Moda Operandi, Anne Keane of goop and Nadine Abramcyk of our fave natural nail studio, tenoverten.

Ten-Herb Salad with Toasted Seed Crumble + Lemon-Miso Dressing
by Chef Megan Huylo of Bhumi Farms

Ingredients:

1 pound mixed baby greens
1/2 cup parsley leaves, plucked from stems
1/2 cup mint leaves, plucked from stems
1/2 cup dill, plucked from stems
1/2 cup chervil, plucked from stems
1 cup petite carrots
1/4 cup toasted sunflower seeds
1/4 cup toasted pumpkin seeds
1/4 cup sweet white miso
1/2 cup lemon juice
2 Tbsp lemon zest
2 Tbsp white balsamic vinegar
1/2 tsp sea salt
splash of maple syrup
1/2 cup extra virgin olive oil
1/4 cup mint blossoms

Directions:

Combine greens with herb leaves and baby carrots. Set aside. Combine seeds and set aside.

In a food processor, combine miso, lemon juice and zest, vinegar, sea salt and maple syrup. Process until well combined and smooth. With motor running, slowly pour in olive oil and blend until emulsified.

Toss greens with dressing and 1/2 of seed mixture. Sprinkle remaining seeds over top and garnish with mint blossoms. Serve immediately.


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