After several years in the big city, I moved to a cabin in the woods of Northern California. Inspired by local ingredients I create simple, beautiful, healthy recipes anyone can make.

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Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with. Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy! By Erin Gleeson for The Forest Feast
Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with. Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy! By Erin Gleeson for The Forest Feast
Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with. Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy! By Erin Gleeson for The Forest Feast
Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with. Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy! By Erin Gleeson for The Forest Feast
Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with. Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy! By Erin Gleeson for The Forest Feast

Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with.

Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy!

By Erin Gleeson for The Forest Feast

It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast
It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast
It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast
It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast
It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast
It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast
It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table). I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe). By Erin Gleeson for The Forest Feast

It’s a sunny, crisp fall day here in the woods and it’s Friday, so I am baking Challah for Shabbat Dinner tonight. This weekend I plan to relax a bit and do a little painting in my studio and outdoors- the fall colors are getting so gorgeous! I love this time of year when the citrus starts to fruit (in CA, anyways)…my Meyer Lemons are growing by the day! I am also growing hops to make beer with next summer (and the vines wilI hopefully turn into a canopy over my picnic table).

I hope you all have time to stop by the farmers market this weekend for some fresh flowers and find a moment to relax with a warming cocktail. I’ll be curled up by the fire with my favorite cinnamon spiced cold weather drink, The Skylonda (click here for the recipe).

By Erin Gleeson for The Forest Feast

I am really excited to be this month’s featured “Guest Recipes” blogger for Anthology Magazine. I will be contributing a new seasonal vegetarian side dish each week, posting on Thursdays. Week 1 is this Sesame Edamame Salad. For the full recipe and more photos, click here to see it on the Anthology Magazine website.  Bon Appetit! By Erin Gleeson at The Forest Feast
I am really excited to be this month’s featured “Guest Recipes” blogger for Anthology Magazine. I will be contributing a new seasonal vegetarian side dish each week, posting on Thursdays. Week 1 is this Sesame Edamame Salad. For the full recipe and more photos, click here to see it on the Anthology Magazine website.  Bon Appetit! By Erin Gleeson at The Forest Feast

I am really excited to be this month’s featured “Guest Recipes” blogger for Anthology Magazine. I will be contributing a new seasonal vegetarian side dish each week, posting on Thursdays. Week 1 is this Sesame Edamame Salad. For the full recipe and more photos, click here to see it on the Anthology Magazine website.  Bon Appetit!

By Erin Gleeson at The Forest Feast