Quick Pickled Strawberries with Black Pepper and Tarragon

For as long as I can remember, I’ve wanted to host a backyard wedding. You know, a quaint, yet beautiful gathering, where children run barefoot on the grass, and friends and family mingle over generous slices of homemade layer cake.

A reception at home sets the scene for a simplified wedding, where a couple can do away with much of the frills that can (and often do) overtake a event of this nature. Instead it calls for buckets of wildflowers, blush pink raspberry-rhubarb punch, twinkling string lights for when the sun goes down and heaps and heaps of love.

This summer our homestead with be the setting for the wedding reception of a couple most nearest and dearest to us. (Psst, we threw them an engagement party last year.) Danny and I, along with the bride and groom, are thrilled to host this incredibly special event – in our backyard!

So, the big day is coming up in early August and preparations are well under way. Well, pickle-making, at least.

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