Farewell to the Farmhouse

This post was sponsored by JOANN. All opinions are my own.

The summer flew by in a blink.  It seems like the kids just got out of school yet here we are stocking their closets with uniforms and picking out lunch boxes.  I suppose when you’ve got a million things going on at once, the time just flies.

We hadn’t anticipated moving from the farmhouse until late September but in the hustle and bustle of summer, we decided it would be better to get settled into the new house before Ally and Hudson started school.

To say goodbye to our farm, we had one last dinner together as a family on our gorgeous property.  Granted, the lawn is brown and crunchy from a hot summer, but it didn’t distract from the beauty around us.  An outdoor dinner with a Labor Day focus was my inspiration.

With the house being half packed, I had to keep our dinner fairly simple.  I pulled one of my favorite tables out and used loose fabric as a tablecloth.

I kept a patriotic red, white and blue palette by using navy and white fabric napkins from Jo-Ann Fabric and Craft Stores to make the red gingham pattern pop.  An easy trick for an outdoor table setting is tucking the napkin and cutlery inside mason glass drinking jars.  I added a miniature flag in each for extra decor.

Local Farmer’s Markets are still packed with fresh flowers, so I grabbed a bunch of red and white flowers and rearranged them when I got home.

Everyone was excited to dine outside…even Charlie.

With a small family of four, we didn’t go crazy on a huge meal.  Dan grilled chicken and corn while I made a watermelon feta salad.  It was absolutely delicious!

Watermelon Feta Salad

• 1/4 cup lemon juice 
• 1/4 cup diced onions
• 1 tbls honey
• 1/2 cup olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 6 cups arugula
• 4 cups cubed watermelon 
• 1 1/2 cups blueberries
• 1 1/2 cup feta 
• 1 cup mint 
• candied pecans

Directions:

Whisk together the lemon juice, onions, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well.  Sprinkle pecans over the top.

For dessert I made my vanilla bean mini cakes topped with vanilla buttercream and fresh fruit.  (Ally and Hudson proudly picked the blackberries from our property.)

It was the perfect goodbye dinner to savor the bittersweet feeling to be ending this chapter of our life.

Farewell Keller Farmhouse. We created some amazing memories in this home, memories that will never fade. We have grown, learned and are ready to take on our next new adventure. Happy Labor Day!

Photos by Kelly Clare Photography

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THIS IS A SPONSORED POST. JENNY COOKIES HAS RECEIVED PAYMENT, TRADE AND/OR PRODUCTS IN EXCHANGE FOR PROMOTING, HOWEVER ALL OPINIONS STATED ARE MY OWN AND I ONLY PROMOTE PRODUCTS/COMPANIES I LOVE.

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