Farm-to-Table Dinner Editorial with Lemon-Thyme Cookie Recipe | Atlanta Film Photographer | Shauna Veasey Photography

This farm-to-table inspired shoot was one that I had dreamt of for years. I love capturing wedding stories but every now and then as an artist I find so much fulfillment in stepping outside of my typical comfort zone to create something personal. I have always had a passion for gardening and love for fresh vegetables (I’ve been a vegetarian for several years now). I grew up gardening with my grandparents so being outside in the dirt resonates with who I am and brings me so much joy. Now as an adult I find the process of gardening so enjoyable. Getting to delight in the fruits of your own labor is certainly a treat–– and that is what inspired this shoot.

I wanted to tell a story of a couple not only preparing dinner together as many couples do but actually harvesting their produce straight from their garden. J.Elliott helped me bring this vision to life at Vinewood. We created this editorial for out Thrive Workshop attendees and it was so fun to see everyone shooting this story. I’m honored to share that this editorial was published in B.E. Publishing which can be seen here.

Below I’ve also included a yummy Lemon-Thyme cookie recipe shared from Blooming Flour Bakery.

LEMON-THYME COOKIES RECIPE

The subtle sweetness of these cookies adds to the well-paired flavor combination of lemon, cardamom, and fresh thyme. (makes 36 cookies)

Ingredients

1/2 cup butter, softened

1/4 cup granulated sugar

1 tablespoon snipped fresh thyme

2 teaspoons finely shredded lemon peel

1 tablespoon lemon juice

1/4 teaspoon ground cardamom

1 1/4 cups all-purpose flour

Coarse sugar or granulated sugar

Divide dough into three equal portions. Roll each portion into a 6×4 1/2-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into 1 1/2-inch squares with a scalloped-edge pastry wheel. Sprinkle cutouts with coarse sugar. Place cutouts on ungreased cookie sheets.

Bake in preheated oven for 12 to 15 minutes or until edges are just lightly brown. Transfer to wire racks and let cool.

Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Enjoy!

Photography: Shauna Veasey Photography Workshop: Thrive Workshop Planner + Design: J.Elliott Film Lab: The Find Lab Florals: Virtu Floral Venue: Vinewood Models: Wildcraft Flowers HAMU: Beauty Asylum Rentals: Southern Vintage Food Stylist: Southern Flair Events Cookies: Blooming Flour Bakery Published in: B.E. Publishing