On a recent golden morning, we found ourselves weaving through the lush and bountiful edible garden that is Julia Sherman’s front yard, with its leaning pyramid of scarlet runner beans, its sprawling patches of strawberry, calendula and nasturtium, and the papaya tree that has doubled in size since she planted it just a few months back. From this very first moment of stepping into Julia’s world, it is clear that the joy of food - growing it, cooking it, sharing it - is at the center of her life, and her home. It is this joy that animates and enlivens her playfully illustrated and beautifully arranged new book, Arty Parties, which focuses on the art and science of hosting for occasions as big as a holiday dinner, or as small as a snack-time catch up with a friend.

From arranging lettuces and herbs into a perfectly crafted, collage-like salad, to serving some bright and brilliant cocktail (perhaps with her delightful, low ABV wine, Jus Jus Verjus!) – Julia’s light-hearted, creative, and endlessly vibrant approach to all that she does (and all that she serves!) is truly infectious. See below for a perfectly shareable recipe from the book, and for some photos from the morning that we spent with her, and her two little ones in their verdant creekside oasis!

Persimmons are a fruit that I came to only in my adult life, as they are really not something we ever saw on the East Coast growing up. My love for them was cemented on a trip to Puglia in the Fall, when all the wild persimmon trees were completely bare of leaves, but heavy with neon orange fruit like Christmas ornaments. There are two types of persimmon -- the kind you eat while firm, and the kind that are inedible until they are so ripe and gushy, they burst at the slightest touch. The latter are scooped out for their gelatinous pulp and most often used in baking. Persimmon season in California is in the late Fall and winter, but I like to over-index and buy extra, freezing the pulp for later in the year. I love to bring this bread as a hostess gift when invited to someone's home, so they have something all to themselves for breakfast the next morning. Or, it's the perfect in between meal time snack -- tea time, or second breakfast. The sweetness comes from the persimmon with very little added sugar. Serve this sliced and warm, toasted in the pan with some cultured butter or ghee.