Fresh Goat Cheese Gnudi with Vermont Creamery

April 5, 2019

Spring is always the time I find myself most excited for days in the kitchen, windows thrown open to the spring breezes and that divine fresh air carrying the scent of dark awakening earth. I delight in the sight of the first few spring delicacies arriving at the market and the kitchen counters quickly become heaped with good green things. After the long dark New England winter, I am powerless to resist the temptation of fresh peas, onions, ruby stalks of rhubarb, favas, nettles, the first grassy milk, vernal cheeses and eggs. I particularly love simple recipes that lend themselves to the abundance of the season and celebrate these delicate spring ingredients.

This recipe for creamy homemade gnudi celebrates some of my favorites – beautiful fresh goats cheese from Vermont Creamery, and their heavenly creme fraiche, the first eggs of the season from our hens and a buttery sauce with fresh bright peas and tender spring onions

Tuscan by birth (Gnudi is a form of the Italian word for naked), I first encountered these pillowy little dumplings Thames-side at the River Cafe on a blustery spring afternoon while living in London. Now, I can’t stop myself from ordering them whenever I see them on a menu – sadly,  it isn’t often enough! Traditionally made with ricotta, I was inspired to make them with with a bit of a twist using my favorite fresh goats cheese and the beautiful creme fraiche from Vermont Creamery. The result was an even lighter and more ethereal gnudi than I could have imagined.

The elegance of these gnudi, make them a perfect beginning to a spring meal. Luscious with a creamy mouthfeel and a texture akin to the most perfect coddled egg – these gnudi do require a bit of preparation and should be made at least a day in advance but ideally three days ahead. This little bit of preparation makes them an obvious choice for spring entertaining as they come together quickly on the day and allow you more time with guests. In this season of abundant natural beauty, I take every opportunity to find inspiration in the smallest details. When it comes to my table designs, I let the same things inspire me as I do in the kitchen. I look to the tones and textures of the season to create a visual continuity with the meal. I love to use eggs, herbs and other spring produce in my table decor. Not only is it a nod to what’s in store of guests, a simple beautifully laid table is a way to really add to the pleasure of the meal.

Serves 6 as an appetizer. 3 gnudi a piece

Ingredients:

  • 8oz Vermont Creamery goats cheese
  • ¼ cup Vermont Creamery creme fraiche
  • ½ cup fresh grated parmesan
  • 1 large Egg
  • 1 large Egg yolk
  • Good pinch of fresh grated nutmeg
  • Zest from half a lemon (plus more for serving)
  • 2 cups semolina flour

For the sauce:

  • 3 Tablespoons Vermont Creamery Unsalted Cultured Butter
  • 1 cup fresh shelled green peas
  • 2 small spring onion, very thinly sliced
  • ½ cup dry white wine
  • Microgreens for garnish if desired

The gnudi need to be prepared at least one day in advance but preferably 3 days to let the gnudi rest before cooking. Take care when handling them in each step of the cooking process as they are delicate

On a large baking sheet spread a layer of semolina flour

In a large bowl, gently hand mill the goats cheese and then mix together (i also do this by hand) the goats cheese, creme fraiche, parmesan, nutmeg and lemon zest. If some small chunks of goats cheese remain, its ok. In another small bowl, lightly beat the egg and egg yolk together. Add it to the goats cheese mixture and stir until well combined. Using two spoons, shape mixture into football shaped balls about 2 inches or so long. You should have about 18 gnudi.

After shaping, place each onto the semolina lined baking tray. Once all of the mixture has been shaped, generously dust the gnudi with more semolina. Cover and place in the refrigerator at least one day or up to three

To cook, bring a large pot of water to a boil. Reduce to a vigorous simmer and carefully add the gnudi to the pot. Watch for them to float to the surface (3-4 minutes) and remove immediately. Gently transfer to serving dishes.

While waiting for the gnudi water to boil, melt the butter over medium low heat. When it begins to bubble add the thinly sliced spring onions and a pinch of salt. Saute until soft about 5 minutes. Then add the wine and peas and cook until peas are al dente (5-6 minutes) Add 1 ½ cups of the gnudi cooking water to the sauce and continue cooking a minute more.

Serve 3 gnudi per serving in shallow bowls with a small amount of the sauce ladle over top. Garnish with a sprinkle of lemon zest and micro greens if desired


Vanilla Infused Overnight Oats

February 23, 2019

It’s the dead of winter days here in New England – long and dark. Night still seeps into morning, and that blue black void is hardly conducive to an early start. Beguiled by the warmth of our beds, its often hard to rouse ourselves up and out into the day. But the promise of a warm kitchen and fulfilling breakfast, even on those multi-directional weekday mornings, gives us much needed motivation. We have come to look forward to our darkened mornings, and have become something we each look forward to when the alarm goes off. This winter we have successfully won back breakfast with an incredibly simple but satisfying breakfast ritual. At its core is an age old combination – whole milk and oats. These two stalwarts of breakfast certainly become more than the sum of their parts with the addition of made in Maine Oakhurst Dairy whole milk and a sweetly modern twist on the bowl of porridge.

The frigid tempratures make hearty breakfasts a New England necessity but these overnight oats have made it something much more acheivable and enjoyable this winter. They easily lend themselves to the hurried mornings (even more hurried with Ruairí now in the mix), a simple stir and toss on of toppings (my favorites suggested below) and these vanilla overnight oats, creamy with whole milk from Oakhurst Dairy and elevated from the heady scent and exotic flavors of cinnamon and vanilla. These last months we have nurtured our new ritual of breakfast together, just us three in the kitchen, a steaming kettle on the table and bowls of these overnight oats at hand. And with just a bit of practice (most of the work comes the night before, infusing the milk and combining it with the oats) we have easily gotten the hang of weekday breakfasts together. Starting the day with a little goodness has made all the difference this winter. And getting to watch the sun come up, cresting the stone wall and flooding through the house as been an added bonus

ingredients

  • 3 cups Oakhurst whole milk
  • 1 cup old-fashioned rolled oats, rinsed
  • 2 whole vanilla beans
  • 2 cinnamon sticks, about 3″ each
  • 2 Tablespoons dark brown sugar
  • 1/2 cup raw buckwheat
  • 1 Tablespoon butter
  • salt

instructions

Run the tip of a very sharp knife length wise down each vanilla bean, scoring the skin on one side and opening up gently to reveal the seeds. In a medium sauce pan place the Oakhurst whole milk, vanilla beans, cinnamon sticks and dark brown sugar

infuse the milk over low heat for about 30 minutes, you should see a little steam rising off the top of the milk but do not let it simmer or boil. While the milk is infusing, place oats in a strainer and rinse under cool water using your finger tips to scrub the oats. Let them drain well then place them in a large bowl with a pinch of salt. Toss to combine

Once infused, remove milk from the heat and let stand a few minutes to cool. Then transfer two cups of the milk to the oats along with the cinnamon sticks and vanilla beans. Stir well to combine, cover and store in the refrigerator overnight until breakfast the next morning.

Reserve remaining cup of milk for a before bed treat or to top the oats when serving.

For the toasted buckwheat. Place butter and a pinch of salt in a pan over medium low heat. When the butter begins to bubble, add the buckwheat to the pan and toss well with the butter. Cook, stirring continuously about 5 minutes or until the buckwheat is browned and nutty smelling. Remove from the pan and let cool. Once cool, buckwheat can be stored in an air tight container on the counter for up to one week.

To serve: Remove overnight oats from the refrigerator and stir well. If desired, they can be heated in a sauce pan over medium or simply served straight from the refrigerator. Top with a splash of the remaining reserved milk (also heated if desired) and a sprinkling of the toasted kasha. Fruit, fruit compote (im loving blood orange right now), a swirl of your favorite jam, toasted nuts or seeds can also be an nice addition

This post is sponsored in part by Oakhurst Dairy. all thoughts and opinions are my own

Vegetable Buddha Bowl

January 28, 2019

I wanted to start the year off with an easy, everyday recipe. This soba noodle bowl is a favorite weeknight meal and full of earthy satisfying flavors balanced with lots of bright crunchy toppings. It is fairly quick to come together but also extremely adaptable to whatever ingredients you may have on hand. Because of this adaptability, it’s something we make often whatever the season (believe it or not, its not all cheese and cakes here at Cottage Farm). Brown rice or quinoa could be substituted for the soba – kale or spinach for the rapini – tofu or egg for the tempeh. This bowl is good hot or cold too so it’s not time dependent. And now, with the little one, I often make it up in stages (cooking a few extra greens the night before etc) then just assemble everything. It lends itself to all sorts of combinations. The unifying element is the sesame dressing – I came across it in a recipe by Heidi Swanson from one of her brilliant cookbooks and now use it so often – I’ve lightly adapted her version and use it here as both marinade and dressing.

The pickled red cabbage is another kitchen staple, a jar is nearly always going in the fridge. Slice the red cabbage thinly in whatever amount and cover with a mixture of half white vinegar, half warm water plus a tablespoon or two each of sugar and teaspoon or so of salt to taste. I let it sit at least an hour before using. Whatever isn’t used, goes into a jar along with the brine and keeps for about a week in the fridge

I love to top out these buddha bowls with all sorts of seeds, nuts, finely sliced green onions, micro greens, spicy radish – really any of the goodies that happen to be at hand – as I said, this bowl is highly adaptable

If available, I’m partial to the 100% buckwheat noodles and their dense nutty flavor. The noodles that include a wheat blend don’t really have the same flavor or texture. A note on cooking the buckwheat noodles – watch them very carefully as they go gluey very easily. Typically I cook them a minute or so less than the packet instructions. Be sure to rinse them under cool water – using your fingers to sort of scrub away the starch.

Vegetarian Buddha Bowl

serves 2

Ingredients

  • 100% buckwheat soba noodles, cooked according to the package instructions
  • 1 package organic tempeh
  • 1 small bunch rapini
  • 3 cups shiitake mushroom caps
  • pickled red cabbage (see notes above)
  • 3/4 cup micro greens, sprouts or pea shoots, lightly packed
  • 3 green onions, green parts only, thinly sliced
  • 1 Tablespoon black sesame seeds for garnish
  • 2 Tablespoons shoyu
  • 1 Tablespoons toasted sesame oil
  • 4 Tablespoons olive oil

pre-heat oven to 400

on the stove top, place a large pot of boiling water

to make the dressing – pour the shoyu, toasted sesame oil and olive oil into a jar with a tight fitting lid, wrap in a dish towel and shake vigerously until well combined

brush tempeh generously on each side with the dressing and place in the oven to bake about 10 minutes, turning over halfway through

remove woody stems from mushrooms, place caps on a parchment lined baking sheet, drizzle lightly with olive oil and a sprinkle of salt. Bake along with the tempeh about 7 minutes until browned

trim ends of the rapini and cut into 2 inch sections, leaving the florettes whole. Drop the rapini into the pan of boiling water for 3 minutes or until just softened. Remove from the water with a slotted spoon and set aside to cool. Return the water to a boil and cook the soba noodles according to package directions (see note above) You can also cook soba in a separate pan if desired.

place a portion of the noodles in the bottom of each bowl – divide portions of the tempeh, rapini and mushrooms between the two bowls. Drizzle each with a tablespoon or so of the remaining dressing. then top each bowl, as desired with the pickled cabbage, green onions, micro greens and a sprinkle of sesame seeds

serve immediately

Holiday Gingerbread biscuits

December 21, 2018

I have always loved the way an image, if captured correctly, can be emotive and intimate. It’s power to wordlessly convey a moment and lead the viewer to imagine a whole world inside the frame. But for the last little while, I have been wondering what it would be like, what it could look like, to share an experience with the viewer. A few weeks ago, I got the chance to find out. The video above is the result of a collaboration with the wonderfully talented Dylan Leavitt of Studio Dylan  -without whom, none of this would have been possible! I could not be more delighted to share the making of our holiday gingerbread with you in this very first video for Cottage Farm. I would love to hear what you think in the comments below.

And for those of you left feeling inspired to make these scrummy holiday biscuits – the recipe for these beautiful gingerbread is below.

Wishing you and your’s the very happiest of holidays .

xx

Krissy

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Butternut Squash Mini Tartlettes

December 15, 2018

Ours is a house of perpetual motion, especially at the holidays, with a welcome stream of visitors coming through the door hopefully unannounced and preferably in parties of three or more. Often, they arrive with little packages tucked up under their arms or with a platter of just baked this or that to share as we pour cups of coffee or tea or wine depending on the time of day. There is an everyday magic that comes with these visitors and whether its known to them or not, their mere presence has transformative powers as it makes this old house feel full and warm and alive. The hum of chatter through the rooms, the clinking of glasses, the sounds of another log being placed on the fire all create such a rich holiday atmosphere. continue reading

APPLE GALETTE WITH CARDAMOM CRUST

October 19, 2018

I love greeting the first few chilly mornings of autumn and can usually be found, shoulders wrapped, sitting in the kitchen alone with the steely blue light, hands clasped around a mug of tea. These moments of transition are always my most favorite. My attention pointed sharply at the changes happening, in the light, in the air, in the smell of the earth. There is no time like those first few days of a new season to awaken the senses and renew faith in the beauty of this life.The kettle seems to take just a bit longer to boil in the cooler kitchen and in those few extra moments I find my mind wandering to thoughts of cinnamon scented breads, oven roasted pumpkin and pots of soup on the stove. My closet and spice cabinet are inevitably rotated, those summer things, those summery flavors moving to the back in favor of the warmth of sweaters and cardamom pods.  Though our garden is waning I know there will be lots of lovely things at the farmers market soon and I’m looking forward to the new seasons produce. Nothing quite captivates me or captures the essence of the season here in New England, quite like apples. I unabashedly devour them in everything – soups, salads, roasted, raw, sweet, savory. I fairly live for that first bite into the first apple of the autumn season. Of course that’s first bite is even better on a slightly crisp, sweater needed, sunny, orangish leafy sort of day. Below is the recipe for a lovely rustic galette – just the sort of thing I find myself wanting to make when that unavoidable pull of the universe calls for baking.I like to use a mix of apples for this galette , skins on, textures and flavors all melding together. I also shy away from store-bought in favor of more local, older school varieties of apples. I find the flavors richer and the textures more diversified. Check out the local farmers markets or farm stands – I like Macs, Macoun, Cortland and Cox.

Apple Galette

350 for 55-60 min

Crust (adapted from the brilliant Linda Lomelino

  • 1 2/3 Cups or 200g flour
  • 1 1/2 Tbsp sugar
  • 1/2 tsp salt
  • 2/3 Cup or 150g very cold butter
  • 1 tsp fresh ground cardamom
  • 4-5 Tbsp ice water

 

Filling

  • 4 medium sized / 725 g mixed apples 
  • ¼ cup or 35g golden raisins
  • Zest ½ orange & ½ lemon
  • Juice of half an orange, 3Tbsp
  • Juice half a lemon, 1Tbsp
  • 1Tbsp sugar
  • 1 tsp cinnamon
  • 2 Tbsp heavy cream or milk (to wash the edges of the crust)
  • plus more granular sugar for topping

instructions:

to make the crust – mix flour, sugar, salt and cardamom together in a large bowl. Begin with very cold butter and finely dice butter with a knife or finely slice with a cheese slicer (a trick i learned from Linda Lomelino)

gently rub butter with clean hands into the dry mixture until it is combined and resembles the texture of wet sand. Some larger pea sized pieces of butter are ok.

Slowly add the iced water, one tablespoon at a time, until the dough just comes together to form a ball. Pat into a disc and wrap in wax paper and a clean kitchen towel. place in the refrigerator to chill at least 30 minutes or up to 24 hours

To make the Galette – Preheat the oven to 350

slice apples into 1/8″ thick slices, cores removed and skins on. Then toss the apple slices with the zest, juice, cinnamon, sugar and raisins.

remove dough from refrigerator and let stand a few minutes or until its easily rolled out but not warm. On a lightly floured surface, roll out dough until its about 13″ in diameter. Carefully transfer to a parchment lined 9″ pie pan or baking sheet.

add the apple mixture on top of the dough (arrange in a fan pattern if desired, or simply pile it on) leaving about 2 1/2″ from the edge with no filling.

carefully fold up the edge all the way around and press a little to seal. Brush on the milk or cream across the top of the folded edge and sprinkle generously with granulated sugar. this will help the edges brown nicely

Pop the galette into the oven and bake 55 – 60 minutes our until the crust is cooked. You may need to cover the center apples with a bit of extra baking parchment if the edges begin to catch.

Remove from the oven and let stand about 10 minutes. Serve warm or at room temperature

Cottage Farm Nursery Reveal

October 4, 2018

This post has been a long time coming, but today I’m excited to share the reveal of the Cottage Farm nursery. As our renovation on the city cottage progressed this past year, it became clear that we would need to move out in order to complete the remaining work… ah the best laid plains. So, while we had planned to spend the early weeks after baby in the city, things didn’t quite shape up that way – instead of having baby come home to life in the city, we set up a sweet little nursery at the farm.

I’m so thrilled to introduce Pehr Designs and Kalon Studios – and delighted to have been able to partner with these two amazing businesses for our nursery. I love them both for their elegant, beautifully understated designs and the level of sophistication their products brought to our nursery. They helped me achieve the serene cocoon I was hoping the nursery would be and put together a space we all love spending time in.  I’m excited to share it with you here – 

My design plan for the nursery was to create a space that was both elegant and serene while still being baby fun and inviting. I wanted a space for us to tuck baby in at night, a space where we could bond altogether as a family. Above all, I wanted the vibe to be peaceful and comfortable for all members of the family, visually pleasing and incredibly functional/practical. That translated to a quiet base palette filled with lots of different neutral textures, a bit of contrast and a touch of whimsy.

After many a late night Pintrest session, it was Pehr Design’s fun, sophisticated  Ivory Pom Pom Rug that became the anchor for the entire nursery. I quite literally built the design plan from this ground up. Next came a vintage chair – a gently rounded shape, with a lovely padded back, low arms and a hidden swivel. It was perfect, except for the bright, highly textured floral fabric covering it. I swapped its 80’s ensemble for a very soft and heavily textured  Kravet linen.  Next was to find the perfect crib –  I searched a variety of style, finishes and colors before coming to the Studio Kalon Caravan Crib It is a work of art unto itself, I loved it super clean lines, classic sensibilities and neutral finish. This Studio Kalon piece is crafted in the USA and doesn’t use toxic materials or finishes. It is a thoughtful, exquisite asset to our nursery and something we will be able to have in our home for years to come as it transitions with Ruairi well into his toddler years. 

Ruairi has slept in this crib since his first night at home after rejecting all the newborn pieces we had for him. I think, in large part, this is because of the Studio Kalon Dream No. 1 Mattress Before I began my research for the nursery, I had no idea just how many scary materials made up mattresses, especially those designed to be waterproof/flame retardant. But this mattress, like the crib, is thoughtfully crafted with only nontoxic and natural materials. And, on top of all of this, it feels incredibly luxurious and supportive for our little one’s growing and developing body. Given its small stature, multi use pieces and great storage are of course key in the nursery. I chose Pehr’s natural soft storage bins in a variety of sizes to help keep the order. They kept to my color palette (which I love) while adding that touch of whimsy with the understated pompom design. The variety of sizes is great for versatility and can change and grow as the little one’s needs change. The largest of the bins is currently doing duty as our hamper – for all the baby laundry, crib sheets and mattress covers. Something I hadn’t anticipated needing to change so very often! The smaller bins are perfect now on the changing table filled with diapering necessities and a medium one beside the nursing chair for swaddles and burp cloths.  The quilted changing pad cover is another place to add a bit of lightheartedness to the design of the room. It makes such a lovely touch to the changing station with it sweet pindot design 

Other textures came into the room with the addition of Stork blanket, and the Pom Pom pillow which is such a lovely size and shape for the nursing chair. The stork blanket is not only beautiful but makes a perfect little play mat when laid out on the PomPom rug 

I also fell in love with the Little Lamb Mobile – sophisticated and still playful with its nearly black and white scheme. Ruairi loves staring at when he wakes up in the morning. And, there have always been sheep at Cottage Farm, so its a whimsical nod to whats going on outside his window

The walls are painted in one of my favorite colors – Skimming Stone by Farrow & Ball. I have used this color elsewhere in the farm-house and love its calming yet chameleon qualities. Spending lots of time in this room at different times of day necessitated an interesting wall color!

I really didn’t want the space to feel cluttered or over designed so I’ve added just a few other bits to round out the nursery. A very playful circular end table and a fun changing basket – which has proven clutch for a couple of unexpected on the go diaper changes. I also love the soft stuffed bunny & a simple striped throw blanket for chilly autumn mornings.

I hope you’ve enjoyed this revel of the Cottage Farm nursery space. Its been wonderful to share it with you.

 

*this post is sponsored. all opinions and reviews are my own.

 

 

 

Summer Grilled Sandwich

July 4, 2018

In New England, the celebrations surrounding the 4th of July are palpable; parades, center of town concerts, strawberry shortcake festivals. Weeks in advance, the white clapboard houses lining the proverbial main street, north street and south street don their festive regalia in preparation for independence day celebrations. Flags and buntings unfurl from their wintry storage places, with a brisk dusting off, they begin to don the front porches and entryways of various houses. Planters and hanging baskets begin to fill with red white and blue petunia or begonia and window boxes are outfitted with miniature flags on little gold-capped wooden sticks, the very same that line the brick pathways leading from street to the front doors of many houses this time of year. While the 4th of July conjures this very specific imagery, it celebrations also manifest in the form of backyard picnics, cookouts and potlucks.

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rhubarb skillet cake

May 3, 2018

This recipe is the result of one of those happy accident moments. The kind where you set out with one intention and are left with an entirely different (read not bad, just not expected) result. What started as a batch of scones, somewhere along the way lost its true scone-ness and became instead this equally good but different skillet cake. The very first round wasn’t good exactly but it held the promise of possibility and to my mind that warrants, if nothing else, at least another try. You see, I’m a big believer in happy accidents, in leaving room for magic and the promise of possibility, both in life and in the kitchen. It is precisely the potential in these between spaces that keep the everyday interesting, exciting and fresh. If I don’t leave space for the unexpected or what I more fondly prefer to think of as an everyday sort of magic I find that is when a staleness creeps in and a rigidity of routine and shortsightedness creeps in. This quickly becomes stifling and a vicious cycle which leads to nowhere except feeling uninspired and not being able to see the elegance in the everyday. And so back to our skillet cake. No, it did not turn out to be a batch of scones and yes the first incarnation of the batter was, quite frankly a runny, gummy disaster, but I baked it anyway and tasted and what I found was that I loved the flavors and the hearty delicateness of the cake. There was spark of something there, a hit that something more was possible, and so a few tweaks and few more tests and this lovely rhubarb skillet cake became something all its own. 

It’s perfect to use up the glut of rhubarb this time of year and a lovely fluffy breakfast or brunch dish (of course you could serve it with fresh berried and a dollop of cream for dessert too) sort of thing. It comes together incredibly quickly with rather little effort, especially if using a food processor. But, you don’t need one to make it. And as it bakes the smell fills the kitchen and permeates the rooms beyond adding only to the magic of these brightly light spring mornings 

Breakfast Rhubarb Skillet Cake

  • 2C | 250g flour
  • 1/4C | 65g sugar
  • 1 TBSP baking powder
  • 5 TBSP | 74g butter
  • 1 C |150g Rhubarb – sugared with scant 3 Tbsp / 35g
  • 1/2 C + 1T buttermilk
  • 1 egg
  • 1 ½ tsp vanilla
  • demerara sugar or other course grained sugar for sprinkling over the top plus a Tbsp or so extra buttermilk (optional)
  1. preheat your oven to 425F/ 220C
  2. grease a 9″ pie dish or round baking pan, line the bottom with a circle of parchment.
  3. Slice rhubarb stock into 1/4″ or so discs and toss with the 3 T | 35g sugar
  4. in a food processor or large bowl combine the flour, 1/4C|65g sugar, baking powder, butter. Pulse together until the texture of peas and turn out into a large bowl. Do not over work, some chunks of butter is ok. If doing it by hand, rub butter into the flour mixture with the tip of your fingers.
  5. toss the rhubarb with the flour and mix to coat well. make a well at the center of the dry mixture and add in the buttermilk. Stir to combine, then add the egg lightly beaten and vanilla. stir until everything is just combined and turn out the mixture into the baking pan
  6. with the back of a spoon spread mixture evenly in the pan and score crosswise about 6 times
  7. Brush the top with a little extra buttermilk and sprinkle with demerara sugar
  8. Bake 30-35 mins

A Spring Wardrobe Update and Giveaway with J.Jill

April 9, 2018

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It’s no secret that I favor effortless everyday essentials in my home and in my wardrobe. Nor is it that I prefer a few stylish, practical and comfortable pieces – give me a good white button down any day! – over a wardrobe crammed to the gills with items rarely worn or too particular.

These preferences coupled with the rather demanding daily requirements of my career as photographer, recipe developer, stylist – mean I want items in my closet that are functional and layer seamlessly with one another. I like lots of choice from just a few items, and those pieces must also be chic and polished. I want pieces that look elegant and make me feel that way, even when Im elbow-deep in a bucket of flowers in a warehouse at 5am.

Naturally, I was thrilled to learn about J.Jill’s collection pieces. Each month just a few pieces are released and in turn those pieces compliment the rest of the line. I like to think of them as elevated pieces for my capsule wardrobe. April’s collection pieces could not be better timed as I look to reinvigorate my wardrobe. I will be adding a key piece or two that I know will carry me through this season of transition here in New England and through the entire spring.  As a company with its roots in New England, J.Jill seems to perfectly understand the need for versatility in a spring wardrobe with easy essentials, perfect for layering on and off as the temperatures spike and dip.  J.Jills style is versatile, a style for life and their pieces gracefully help me shift into the spring season.cottagefarm.krissyosheaphotography.2018-12On a particularly brisk morning recently, I made an early run to the flower market in search of blooms to fill the city cottage ahead of the weekend. And while I knew rows of stunning blooms would be there waiting, there is nothing like spring flower season,  I also knew it would be quite chilly. I popped on the Tab Sleeved Top  from  J.Jills recently released April collection and donned an extra layer in the Drawstring Jacket (love its many pockets!) and headed out in search of a few bundles of flowers.cottagefarm.krissyosheaphotography.2018cottagefarm.krissyosheaphotography.2018-9cottagefarm.krissyosheaphotography.2018-11cottagefarm.krissyosheaphotography.2018-2

Give Away is now closed. Congratulations to the winner of the give aways Sonya. J.Jill is generously providing a $300 gift card to one luck reader. To enter please leave a comment below telling us what essentials you love for Spring. (Open to legal US residents only) winner will be chosen at random in one week. In addition, a small donation has been made to the J.Jill Compassion Fund which that helps support community-based organizations who assist disadvantaged and homeless women on their path to self-sufficiency.

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This post is in partnership with J.Jill. All thoughts and opinions are my own