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a very crunchy radish wedding: part ii

September 13, 2016 Miranda Hammer

It has taken me a year to finally share our wedding here on Crunchy Radish and our one year anniversary seemed like the perfect time to do so. A part of the delay had to do with the post-wedding blues - yes they really do exist, and I struggled for some time to be able to look back and reflect on the special day. The rest of it had to do with the desire or lack there of to share the intimacy of our celebration and carefully tread the line of private vs shared. I hope our pictures bring you inspiration and a smile, as they now do for me.

After months of searching, we found the perfect setting at White Gate Farm in East Lyme, Connecticut. The organic farm is situated on a beautiful, expansive lake and has acres of green fields. Nearby, shoreline towns like Mystic, Niantic, and Essex, gave guests plenty of options for activities and places to dine.

Selecting a venue with no real infrastructure was appealing in the sense that it offered us a blank canvas to truly allow our vision to unfold, but also created a multitude of challenges due to the need for multiple vendors. Our wedding coordinator Josh Chalmers of Earth 2 Events made the process as seamless as possible and truly made our dreams a reality. 

All the pictures you see here (unless noted) where shot by the amazing and talented Sas of Sasithon Photography. She and her assistant Justin, were a pleasure to work with. 

I knew that I wanted to include as much of the property as possible, which logistically meant transferring guests from one side of the farm to another. In addition, I wanted to have a distinct contrast of the rustic nature of the farm with elegance. Our guests knew they were coming to a farm, but we wanted to surprise them by integrating a sense of refinement and sophistication with the raw natural beauty of the property. In order to do so, we had to strike a balance of embracing country elements with clean linens, lots of candlelight, and lush and romantic florals.

It poured on our Wedding Day, but in retrospect, it created an intimacy during our ceremony that could not have been obtained otherwise. Our ceremony was lakeside under a birch wood and white floral chuppah. Yumiko Fletcher and her team at Hana Floral Design created an organic yet elegant arrangement of jasmine vine, and ivory, white, and peach flowers that accent the natural rawness of the wood. To create an elegant countryside feel, vintage terra cotta pots of varying shapes and sizes were filled with different herbs and moss and were placed on cocktail tables. Miniature pots filled with spray roses, freesia, and fresh lavender also dotted the white linen covered tables, creating a refined elegance within the cocktail tent. Hor d'ourves were arranged in a lush, feast style manner, including a giant wheel of cheese, multiple dips, and tons of vegetables.

From day one we knew that we wanted a Sperry Tent. Its grandeur and elegance was the ideal fit. The gorgeous wooden poles and sweeping ivory sail cloth panels offered refinement with a touch of New England rusticness. To compliment the tent we opted for white washed wood floors, bistro lights, and a clustering of white Asian lanterns over the dance floor.

Reclaimed wood tables were paired with ivory cushioned walnut chiavari chairs to continue the rustic elegant theme. Mismatched vintage inspired floral plates created a refined rustic elegance for our family style dinner.

Hana Floral Design went above and beyond with their elaborate whimsical yet polished centerpieces and bouquets. The arrangements were truly show stopping and added an ethereal elegance and understated beauty to the event. We wanted bright hues to balance out the dim luster of the candlelight and ivory tenting. Orange, peach, blush, and white colored ranunculus, anemones, dahlias, garden and spray roses were combined with jasmine vine and eucalyptus.

Our star planner Josh repurposed wooden crates and filled them with moss and babies breath for our place card table. Escort cards featuring vegetables were propped up with wooden sticks "growing" out of greens and flowers.

All of the paper products were custom created by my dear friend Stacey Hennessy at Pink Apple, Inc. Stacey drew our cherry blossom themed invitations, printed our programs on wooden paper, and custom created our logo as well as designing vegetable signs which replaced table numbers.

One of our groomsmen and Andrew's best friend, Micah Belamarich, designed tote bags picturing our dog Henry, so he was there in spirit. The tote bags served as gift bags, which guests received at their hotels. The bags contained, Andrew mother’s signature granola (aka granola crack) as well as Andrew’s brothers spin on spicy chex mix. We also gave guest’s water, a bag of our favorite coffee, Brooklyn Roasting Company, electrolyte packets for the morning after, and a pamphlet with area recommendations and a list of events.

At dusk, school buses were used to transport our guests across the field to our big tent. We wanted guests to feel as if they were getting on a "magic school bus" and whisked away to an unknown destination. The rain subsided just as guests were arriving for dinner. After disembarking the buses, guests walked down a path lined with hurricane candles. The farm’s stone walls were also peppered with votives twinkling in the twilight.

Food was one of the most important elements to our wedding and I knew that our guests would have high expectations for what was served. We wanted to focus on seasonality, utilize White Gate Farm's produce and highlight local purveyors. A Thyme to Cook did just that in customizing a deliciously seasonal menu that pleased all types of palates. For dessert we wanted both cake and pies. Zest bakery produced an incredible assortment of pies using local fruits, and replicated my mother in law’s signature carrot cake recipe for our wedding cake. Zest also baked moist and miniature oatmeal raisin cookies to be served with shot glasses of milk.

Live music was a must for us, and Jay Prince and his band from Hal Prince Music got everyone dancing with their mix of classics and contemporary music.

Without Josh Chalmers’ style, determination, and dedication there is no way that our wedding could have turned out anywhere close to as incredible as it did. Josh makes it happen! His attention to detail, calm demeanor, problem solving, and professional attitude took a great deal of stress out of wedding planning. He is the BEST!

After the final dance, our guests were swept away to the Old Lyme Inn for our after party complete with a fire pit, dancing, burgers, and fries.

I highly recommended all my vendors. They were perfect. 

A huge thank you to our friends and families for making our day as special as it could have possibly been. 

xoxo

Miranda and Andrew

 

 photo by  adam forgash

photo by adam forgash

Bridal Gown: Marchesa

Bridal Shoes: Saint Laurent

Andrew's Suit: Isayia

Bridesmaids Dresses: J Crew

Makeup: Jennie Fresa 

Hair:  Rob Rivers Salon

Check out our rehearsal dinner here

Tags wedding, lifestyle
← five ways to keep calm during the holiday seasonA Very Crunchy Radish Wedding: Part I →
IMG_5574.JPG

Miranda Hammer,

 MS, RD, CDN

Registered Dietitian, Natural Foods Chef, Recipe Developer, and Fitness Enthusiast with a Passion for Healthy Cooking and Balanced Living.

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Getting personal today on crunchy radish. Discussing the mental and emotional hurdles of early motherhood, making time for working out, and the daily question "what's for dinner". Lifestyle section of crunchyradish.com 
Also shout out to all the incredible new and more seasoned moms that I’ve connected with here on Instagram (and in IRL). It’s been a great space to bond, ask and answer questions, and grow together. I truly admire and appreciate this community. 📸 by @sasithonphoto (who was also our wedding photographer!)
This weekend was a gem. Wishing all a happy and a healthy week ✌️.
Chia seeds are now mainstream. What once was considered to be an obscure health food is now commonplace and can be easily found in supermarkets and on restaurant menus. Chia is an herb that is part of the mint family and is of Central American origin. Similar to goji berries and maca, chia seeds have been consumed for thousands of years and are thought to have been a staple in the Aztec, Mayan, and Incan diets.

@navitasorganics Chia seeds are multidimensional and are incredibly absorptive. They become gelatinous when mixed with a liquid and can serve as a thickener in recipes. The gel-like consistency is ideal for making a pudding or overnight oats, they can be sprinkled in raw seed form on yogurt, oats, vegetables, or salads, or added to a smoothie for nutritive benefits.

Aside from their versatility, what makes these little seedlings a superfood?  They are loaded with omega-3 fatty acids, which are anti-inflammatory. Inflammation occurs as a result of environmental and internal stressors which cause the body to react defensively. Over time, an inflammatory state can be detrimental to one’s health. GI diseases, such as Crohn’s, IBS, and celiac disease, along with arthritis, diabetes, heart disease, and Alzheimer's, are all related to inflammation.

Chia seeds are also cardio protective and help to lower cholesterol, triglycerides, and blood pressure. These seeds are also a fiber-rich powerhouse and contain up to 10 grams of fiber per two tablespoons. If you are new to chia seeds, I recommended starting slowly, since a sudden uptick in fiber can cause some GI issues. Chia seeds are also a plant-based source of protein and contain iron, calcium, magnesium, and zinc - all of which are beneficial for individuals, but especially for those who follow a vegetarian or vegan lifestyle. 
Recipe for these super seedy crackers in comments below and on crunchyradish.com
Sneaking in a breakfast taco while mr. cheeks “naps”. @sietefoods almond tortilla, @kitehillfoods chive spread, spinach, @vitalfarms scramble and a little Aleppo pep. Looking forward to enjoying this gorgeous spring day!!!!
Tiny toast thief in training.
If I had to label the current trendiest superfood, I would for sure say Maca. It started appearing on the wellness scene a few years ago and has quickly gained momentum as one of the "it" superfoods. Maca, which is powdered Maca root, has been around for thousands of years and was a staple in the diet of Inca warriors. Maca is one of the most durable and resilient plants on earth. It can withstand intense sunlight as well as high winds, freezing temperatures, and high altitudes. Maca is part of the family of adaptogens, which have been garnering a lot of attention. An adaptogen is a type of plant that helps balance the body's hormones, reduce stress and anxiety in the body, and may help achieve equilibrium by supporting the endocrine system. Maca is also known for its ability to fight fatigue and to improve mental clarity by providing a smooth boost of energy without the jittery side affects and ups and downs of caffeine. In additional, Maca has been considered to be a natural aphrodisiac. The flavor of Maca is nutty, malty, and sweet, and it can easily be added to smoothies, oatmeal, baked goods, or granola bars.  Maca contains fiber, plant-based protein, iron, calcium, potassium, and essential fatty acids which promote cardiovascular health and immunity. Curious to try it? Consider this simple recipe below. 
maca almond bliss bites
1/2 cup rolled oats
2 cups raw unsalted almonds
2 cups dates, pitted and halved (about 12)
2 tablespoons @navitasorganics maca powder 
2 tablespoons unsweetened cacao nibs
2 tablespoons coconut oil
2 tablespoons unsweetened coconut flakes, plus additional for topping
2 teaspoons cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon salt 
Combine all the ingredients in a food processor. Gently pulse until the nuts are chopped and a cohesive mixture is formed. Line a 6 x 9 rimmed baking dish with parchment or wax paper. Press the date maca mixture into dish until flat and smooth. Refrigerate for an hour. Cut into squares. Bites keep for 1 week in the refrigerator or 2 months in the freezer.
Super simple Sunday supper from @turshen #smallvictoriescookbook. Curried red lentils with coconut milk, brown rice, cilantro, and toasted cashews. I’ve been feeling uninspired and not so motivated in the kitchen these days - I’ll give you one guess why 👶🏻. It’s nice to fall back on great cookbooks for inspiration and fail-safe recipes. (See it happen in my stories)
Tired of your morning oats? Consider switching it up with multigrain hot cereal with goji berries. Today on crunchyradish.com I am sharing this nutrient dense recipe and launching a superfoods 101 mini-series. Superfoods is a term which is frequently used but not always understood. First up: Goji Berries which help with immune function, boost collagen production, and protect against premature aging. Goji's have high amounts of Vitamin C, Vitamin A, and iron, and also contain all essential amino acids, making them a complete protein. For more on Goji’s and this recipe head to crunchyradish.com
“Monday morning meetings are the worst. I barely had time to button my shirt. But I’m excited to introduce part of my team - Bill, Warren, Franklin, and Ken. The best in the business.” #thehustleisreal
If you are observing Passover this week, you are likely adjusting your eating routine. Although with the myriad of gluten-free and grain-free options and products available, keeping “K for P” is easier then ever. There are tons of flour alternatives, such as almond, chickpea, and coconut flours, as well as an abundance of products such as pastas, chips, and tortillas made from legumes. Not to mention the old faithful, cauliflower rice and vegetable noodles. But, if you are looking for ways to utilize your matzo, I am featuring a few options over on crunchyradish.com such as matzo brei with apples and cinnamon. 
apple cinnamon matzo brei
serves 2
2 tablespoons pecans, toasted and roughly chopped
2 tablespoons ghee or butter
1 granny smith apple, peeled and cut into slices
1 teaspoon maple syrup + additional for drizzling 
1 teaspoon cinnamon, divided
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamon 
1 tablespoon freshly squeezed lemon juice
1/4 cup raisins
2 large pasture raised eggs
3 sheets whole wheat matzo
Pinch sea Salt

Bring a kettle to a boil with 3 cups water. In a 10 to 12 inch skillet over medium heat, melt 1 tablespoon of ghee. Add apple slices and cook until lightly browned, around 5 minutes. Add 1/2 teaspoon cinnamon and 1 teaspoon maple syrup. Continue cooking until caramelized, about 4 minutes more. Stir in raisins and lemon juice and remove from pan.
Break matzo into 3 inch pieces into a colander. Slowly pour boiling water over matzo and let drain.
In a bowl, lightly beat the eggs. Whisk in 1/2 teaspoon cinnamon, 1/8 teaspoon cardamom, 1/8 teaspoon nutmeg, and a pinch of salt. Stir in matzo.
Melt remaining tablespoon of ghee in skillet over medium heat. Add egg matzo mixture and cook until golden brown on both sides, about 5 minutes. Stir in half of the apples and continue cooking until warmed through. Transfer to two plates, top with additional apple mixture, pecans, and a drizzle of maple syrup.
Looking for a simple crowd pleasing “k for p” dessert for your Passover celebration? Consider these deliciously decadent chocolate coconut macaroons. Perfect for Passover, Easter, or for a seamless gluten-free treat. 
gluten-free chocolate coconut macaroons 
makes approximately 14-16 
ingredients
•1⁄2 cup semi-sweet chocolate pieces •2 large egg whites
•1/8 tsp sea salt •1⁄2 cup + 2 tablespoons maple crystals or coconut sugar
•1⁄2 teaspoon vanilla bean powder
•1 cup unsweetened shredded coconut •3 tablespoons cocoa powder, sifted

method
Preheat oven to 350°F. Line half of a sheet tray with parchment paper.
Melt semi sweet chocolate pieces in a double boiler, and set aside to cool.
In medium bowl, add salt to egg whites and beat with a hand mixer or whisk. Slowly add maple crystals or coconut sugar, spoonful by spoonful, to form soft peaks. 
Using a spatula, fold in vanilla and shredded coconut. 
Next fold in cocoa powder and cooled melted chocolate. Mix gently to incorporate all the ingredients.
Using a 1-ounce ice cream scoop, transfer cookie dough to sheet tray, leaving space between for slight expansion. 
Bake 15-20 minutes. Cool and serve.

Happy Passover and Easter!!!
Breaking my smoothie rule today of not adding greens since I am completely out 😱🌱 Luckily I had @navitasorganics essential superfood blend which includes wheatgrass, kale, and spinach to toss in. 
Millennial Pink Smoothie Time aka the “Mill Smoothie”
Serves 2
1 small frozen banana
1 cup frozen strawberries 
1 cup plant based milk
1 cup coconut water
2 tbsps organic peanut butter 
1 tbsp @navitasorganics vanilla and greens essential superfood blend
1 tbsp @navitasorganics immunity boost
1 tbsp @navitasorganics goji powder
1/2 tsp cinnamon
1 tbsp chia seeds
1 tbsp ground flax 
Blend together until smooth
Pesto is a great way to use greens on their way out or to hide tons of nutrient dense greens in a delicious sauce. The super green pesto recipe below can be used in eggs (my favorite way), soups, stews, served with pasta, or on top of a protein. Freeze in ice cube trays for a more user-friendly and smaller serving approach. To make pesto eggs simply whisk in desired amount of pesto into eggs as you are beating them and scramble. I can’t wait to see how Jack feels about green eggs 😯

2 cups chopped lacinato or Russian kale leaves, center ribs removed
2 cups spinach
2 cups arugula 
1/2 cup pumpkin seeds
3 cloves garlic
1/2 teaspoons chili flakes, more if you prefer it spicier 
2 teaspoons cumin powder
1/2 teaspoon sea salt
The zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
1/2 cup grated parmesan cheese
1/2 cup olive oil 
Make sure that all of your greens are throughly dry. Working in batches, place kale, spinach, and arugula into a food processor. Add the pumpkin seeds, garlic, chili flakes, cumin, salt, lemon juice, and lemon zest and pulse until the ingredients are well combined. Add the parmesan cheese. With the motor running, slowly drizzle in 1/4 cup olive oil until the pesto is smooth and the desired viscosity is achieved, adding more oil as needed. Taste and adjust the lemon or chili flake content, if needed. Transfer to freezer-friendly containers or refrigerate for 4 days.
Spring is currently sending us some mixed signals. Consider a hearty barley, roasted carrot, + crispy chickpeas salad to help you transition to the season. 
barley + roasted carrot salad with crispy chickpeas
serves 4

1 cup hulled barley, rinsed, (soaked for 12 hours - optional)
3 cups filtered water or vegetable stock
1/4 cup olive oil
6 medium sized carrots, peeled
2 tbsps za'atar
2 tbsps raw sesame seeds
2 tsps cayenne 
1 cup cooked chickpeas
1 tsp cumin
1 tsp coriander 
1 tsp smoked paprika 
1 medium sized Persian cucumber, cubed
3 scallions, thinly sliced
1/4 cup flat leaf parsley, chopped
1 tbsp dijon mustard
1/4 cup olive oil
2 tbsps sherry vinegar 
1 tbsp white balsamic vinegar
Salt and pepper

Preheat oven to 375 degrees. Line two sheet trays w/ parchment paper. In a large bowl, whisk together 2 tablespoons oil, za'atar, sesame seeds, cayenne, + a pinch of salt and pepper. Toss carrots in the spice mixture and transfer to one of the sheet trays. In another bowl, whisk together 1 tablespoon oil, cumin, coriander, smoked paprika, + a pinch of salt and pepper. Add the chickpeas + coat well w/ the spice mixture. Transfer chickpeas to the second sheet tray. Place both sheet trays in the oven. Toss chickpeas every 10 minutes. Rotate carrots halfway through cooking. Chickpeas + carrots will both take around 30 minutes. Ideally you want the chickpeas to become crispy + crunchy. Carrots should be browned and tender. 
While the carrots + chickpeas cook, make the barley. Combine water or stock + barley in a saucepan with a pinch of salt. Bring to a boil over high heat, reduce heat to low, cover, + simmer. For hulled barley, cook for 40 minutes. For pearled, cook for 25 minutes. Once the barley is done, drain if necessary and fluff w/ a fork. In a large bowl, whisk together dijon mustard, 1/4 cup olive oil, sherry vinegar, white balsamic vinegar, salt and pepper. Taste dressing and adjust, if needed. You want it to be on the acidic side. Add the cucumbers, scallions, parsley, and warm barley, and toss together.
Once the carrots and chickpeas are finished cooking, let cool slightly. Chop carrots and add w/ the chickpeas to the barley.  Keeps for 3 days.

 
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  • Miranda Hammer MS RD
    This weekend was a gem. Wishing all a happy and a healthy week ✌️. @ Central Park https://t.co/ebBUPzpdTH
    about 3 days ago