Our House Tour in The Philadelphia Inquirer

Photo: David Swanson

Photo: David Swanson

A year ago our friend and photographer Chloe Berk asked if she could photograph our apartment for a House tour on Apartment Therapy . One year later reporter, Catherine Laughlin said she saw photos of that tour on Pinterest and asked if she could write about us in for the 'Haven' column in the Real Estate section of the Philadelphia Inquirer

Behind The Scenes Of Cuttalossa

Aside from our organic, handwoven line of Turkish textiles, Cuttalossa is a local-centric, farm-to-city line of textiles and dry goods. Whether we're collaborating with our alpaca farm to develop a new line of fall sweaters, planting tea seedlings for an upcoming harvest, foraging wildflowers for natural dyeing, or checking cutting board samples for our Modernist Collection, on any given day, you can find us ferrying between local the farms and artist studios we work with. If you've ever wondered about these local farms and artisans we work with, we encourage you to check out our Philadelphia Inquirer profile for the behind-the-scenes operations of our business! Check out the full article here.

Chloe Berk

Chloe Berk

Chloe Berk

Chloe Berk

Chloe Berk

Chloe Berk

Chloe Berk

Chloe Berk

Salted Wildflower Honey Pie

With Thanksgiving and the holidays upon us, 'tis the season for everything pie related! Currently we're loving this Salted Wildflower Honey Pie recipe made using our very own Organic Wildflower Honey. Sourced locally from Stockton, NJ, our dark-colored honey has a dynamic and medium-bodied flavor that's perfect for baking. See below of recipe!

Ingredients:
-Homemade pie crust (store bought is okay, too)
-1/2 cup unsalted butter, melted 
-3/4 cup sugar
-1/2 teaspoon salt
-1 tablespoon white cornmeal
-1 teaspoon bourbon vanilla extract
-3/4 cup Cuttalossa Organic Wildflower Honey
-3 large eggs
-1/2 cup heavy cream
-2 teaspoons flaky sea salt 

Directions:
1. Pre-bake pie crust in oven set to 375 for 15 minutes using pie weights.
2. Combine melted butter with the  sugar, salt and cornmeal to make a thick paste. Add in the honey, vanilla bean extract and mix together. Fold in the eggs, add the cream and blend.
3. Pour the filling into a pre-baked pie shell and bake at 350 F for 50 minutes. When ready, the filling will slightly puff up and the center will be just slightly wobbly. Once cooled, sprinkle with flaky sea salt and serve.

Honey Apricot Jam with Elderflower

When it comes to fresh produce, nothing beats the variety and bounty of mid-summer. Farm stands swell with heirloom vegetables, fragrant herbs, and baskets of fruit, all so tantalizingly fleeting: one week they're there, the next they're gone. 

At Cuttalossa, we're celebrating summer's bounty by preserving the season--whether whipping up a batch of jam, drying out some edible flowers, or making a jar of pickles. Cue our latest endeavor: Honey Apricot Jam with Elderflower. We're partial to this recipe because it incorporates some of our favorite Cuttalossa products--the honey our very own Cuttalossa Wildflower Honey and the elderflowers harvested for our tea collection that's launching this fall.

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Read below for the recipe and don't forget to sign up for emails in the "subscribe" portion of the page so you never miss a blog post!

Ingredients:

  • 1 1/2 Cup Water
  • 1/4 Cup Dried Elderflowers
  • 1 lb of Apricots, chopped
  • 1/4 Cuttalossa Wildflower Honey
  • 2 Tbsp Freshly Squeezed Lemon Juice

You will also need cheesecloth or a fine sieve for your elderflowers. 

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It's stone fruit season! We're loving apricots right now. 

It's stone fruit season! We're loving apricots right now. 

Elderflowers we hand-harvested this past spring. 

Elderflowers we hand-harvested this past spring. 

Directions 

1.) Bring your water to boil in a small pot. Add your dried elderflowers and let them steep in the water for about 20 minutes. 

2.) Once steeped, strain all the elderflowers from the liquid using cheesecloth or a fine sieve. Discard flowers and set liquid aside. 

3.) Combine your chopped apricots, honey, and lemon juice in a medium pot. Cook over medium heat until the mixture becomes syrupy and the fruit is broken down, about 45 mins. Make sure to stir the pot frequently.

4.) Mix in two tablespoons of the elderflower liquid concentrate into pot with the apricot jam. 

5.) Spoon into containers and store in fridge for up to one month. Makes about 3 cups. 

This jam is amazing on crusty italian bread!

This jam is amazing on crusty italian bread!

Whats your favorite summer preserve recipe? Tell us in the comments below!