Mother’s Day Roundup

We are so thankful to the incredible mothers, grandmothers and other women in our lives who have helped us to become who we are today! So we’ve pulled together a few of our favorite items to show our moms just how much we appreciate them. From a one-of-a-kind table runner to a bouquet of orchids from one of our absolute favorite NYC florists Belle Fleur, our picks are sure to please the lovely ladies in our lives!

No.1* Ikat Runner/Scarf / No.2* Jonathan Adler Small Gold Bird Bowl / No.3 Belle Fleur Jewel Bouquet / No.4* Gold Leaf Cuff

Plus, to make your Mother’s Day shopping even easier, we are offering 25% off + Free Shipping on our entire site with code LOVEMOM through this Thursday, May 3rd, 12 noon EST (offer does not apply to previous purchases). Order by then for guaranteed delivery before Mom’s Day!

Here’s to Mom!

*Denotes an item in our online shop

Guest Bloggers: Fork & Anchor!

For the past six summers, friends and former roommates Erin Fitzpatrick and Lucy Muellner have spent their weekends and vacations in the bucolic North Fork region of Long Island, New York. Lazy summer afternoons were spent biking from farmstand to farmstand, and concocting fabulous dinners for friends with their seasonal bounty. People would jokingly ask them when’d they’d start getting charged for their fantastic meals, and so a business was born.
Erin and Lucy’s collaboration has come to life as Fork & Anchor, a grocery market filled with fresh produce from local farms, as well a their own menu of breakfast and lunch fare. They’ve hung their shingle in East Marion’s former General Store, a relic from the 1860’s. In keeping with spirit of a country store, they also provide locals and visitors alike with everyday items - the daily paper, beer, fresh eggs and milk. In the works is a Community Supported Agriculture, drawing from their network of local farmers.
While some food professionals will take special recipes with them to the grave, the Fork & Anchor gals are much more open in spirit. They’ve kindly shared the recipe for one their shop’s greatest hits - a savory autumn tart.
If you’ve never been to this little slice of heaven in New York, well, today, you’ll at least be able to get a taste of it!

Autumn Vegetable Tart

Makes one 9x12 tart or two 6 inch round tarts.

Tart Shell
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cubed
1 1/4 cup ice water

3 1/2 tablespoons extra-virgin olive oil
1 small bell pepper, any color, cored, seeded and sliced 1/4 inch thick
1 medium onion cut into 1/4 wedges
1 cup brussels sprouts, trimmed and halved
1 cup winter squash, peeled seeded and cut into 1/4 inch cubes
1 cup kale or mustard greens, washed and thinly sliced
2 teaspoons champagne vinegar
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, julienned
2 ounces fontina, Tomme de Savoie or any other good melting cheese
 Salt and freshly ground black pepper

To make tart shell:
In a food processor, combine the flour and salt. Add the butter and pulse 5 times in 1-second bursts. Add ice water and pulse until dough comes together.  Turn dough onto a floured surface and knead briefly. Flatten into a disk and wrap in plastic and chill for about 30 minutes, until firm.
Preheat oven to 375 degrees. On a floured work surface, roll out dough to desired shape, keeping an additional ½ inch to reinforce the edges and about ¼ inch thick. Ease pastry to a baking sheet and refrigerate for 15 minutes.
 Line tart shell with parchment and pie weights* and bake in center of the oven for 35 minutes. Remove parchment and weights and bake for about 10 minutes longer, until light golden. Let cool. *If you do not have pie weights, dried beans work perfectly. Use about two cups or more of beans, enough to keep the dough from rising in the oven. You can reuse the beans for baking but do not cook with them, they will not taste very good!
While tart cools, prepare filling:
Line a baking sheet with parchment paper and drizzle with oil.  In a bowl tosss the pepper and onion with ½ tablespoon of the oil, season with salt and pepper and arrange on one quarter of the baking sheet. Repeat with the sprouts and winter squash using ½ tablespoon oil for each.
Roast vegetables for about 45 minutes, turning once, until tender.  Let cool slightly, then return them to the bowl. Add the vinegar, herbs and remaining 1 ½ tablespoons of oil and toss; season with salt and pepper.
Scrape the roasted vegetables into the tart shell, tuck in the cheese slices, and bake for an additional 10 minutes or until cheese is melted. Sprinkle raw kale on top and serve.

Pair with a light to medium earthy red wine with red berry fruit and bright acidity, such as one of our local North Fork favorites, 2008 Macari Vineyards Cabernet Franc.
Fork & Anchor is located at 8955 Main Road, East Marion NY, 11939

Of course, no meal is complete with out a beautiful setting! Erin and Lucy suggest serving the tart on our wood cutting boards from Canvas, and livening up any table with Tessera’s colorful ikat runner. Erin recommends the runner, as its a “… beautiful piece that makes the colors of the tart pop. Plus we’d wear it as a scarf later!”