For these centerpieces, she chose springtime’s stemmed artichokes to add texture and surprise to her floral-heavy arrangements.
Kellie Jackstien, Owner of Artisan Bloom paired stemless flutes of purple and eggplant-colored Japanese sweet peas with taper candles flickering in tall glass cylinders.
Spring has sprung and for many of us that means a heightened desire for fresher, more flavor-forward foods. Enter goat cheese.
Mary Crafts-Homer and her team at Culinary Crafts have hosted and catered three pop-up dinners at Snuck Farm, all of which included the farm’s fresh-picked produce served under the soaring ceiling of the barn’s pass-through.
Near Caineville, just outside Capitol Reef National Park, is the source of one of the most prized goat cheeses in Utah. Mesa Farms is tiny—only 50 acres—and owner Randy Ramsley produces more than cheese from his little farm.
