Blog
> Spider webs September 08 2015
Spider webs are everywhere lately.
I'm not talking about Halloween decorations in stores, but between the tall grasses of our pasture and bee yard. Every morning the dogs and I ramble a bit while things are still wet from dew, and the sun breaks over the trees.
I'm guessing there aren't more spider webs this time of year, but I just happen to notice them.
You see, with the cool nights and hot days, there's an early morning fog that settles on our land, just before the sun comes up. The fog passes over and through the grasses and wildflowers, then the sun stops it in its tracks. Moisture settles on the plants like a clear glaze, before it burns off in the heat.
So, for a window of time on these late-summer mornings, the Earth in this little postcard of land is glowing with fresh light on twinkling plants and webs.
My favorite plants are the little bottle-brush-like grasses, their hundreds of short, feathery wisps glazed with dew. But they can't compare to the glistening spider webs, their symmetry stringing through the air.
Most of the webs are shaped in what I think of as "cobweb" style, a center circle or octagon that repeats itself like a pebble in a lake, echoing over and over. Many of these are straining under the weight of the dew, so they look worn out as they span the grasses. They're like tattered streamers at the end of a raucous surprise party, making me think I arrived a wee bit too late.
There's something reverent and small about these webs. Even in their wet disarray, their simplicity and complexity takes me by surprise. Like much of Nature, they're there all the time, but we don't always notice.
It just takes certain conditions — conditions in us and around us — to reveal them.
> Honey brunch / 'Country Living' and 'InStyle' April 04 2013
Our honey doesn’t just look good.
Our honey tastes good too, and we love it when our signature jar is used to help stage lovely settings.
The photo at right is part of a multi-page feature in Country Living's April issue about a Martha’s Vineyard home. The designer was Tamara Weiss, of Midnight Farm boutique, who purchases our honey for her store.
This is the second brunch scene in which our honey has appeared this year (the first being InStyle magazine’s February issue, below), so it’s high time we shared one of our favorite brunch recipes — just in time for spring events.
Honey French Toast
2 eggs, well beaten
1/4 cup milk
1/4 cup honey
1/4 tsp salt
6-8 slices of bread
butter, for frying
Combine eggs, milk, honey and salt. Dip bread slices into honey mixture. Melt butter in a large skillet; fry bread slices in butter over medium heat until golden brown, turning once or until done.
