In case you haven't checked out Archinect's Pinterest boards in a while, we have compiled ten recently pinned images from outstanding projects on various Archinect Firm and People profiles. Today's top images (in no particular order) are from the board Kitchen Spaces. Tip: use the handy FOLLOW feature to easily keep up-to-date with all your favorite Archinect profiles. ↑ Third Space in Los Angeles, CA by Chet Architecture; Photo: Ye Rin Mok ↑ Deer Harbor in Eastsound, WA by Prentiss + Balance + Wickline Architects; Photo: Andrew Pogue Photography ↑ Pine Cove in Harpswell Center, ME by Woodhull ↑ Trancas House 2.0 in Malibu, CA by Lorcan O'Herlihy Architects [LOHA]; Photo: Paul Vu ↑ Holly House in Methow, WA by Johnston Architects; Photo: Benjamin Drummond ↑ House with Seven Floors in Prague, Czech Republic by Malý Chmel; Photo: Alex Shoots Buildings ↑ San Angel House in Querétaro, Mexico by Miguel Concha Arquitectura ↑ Blueberry Hill ADU in Kenoza Lake, NY by HUTS ↑ Office Nomura sa...

Even as children, we in the U.S. learn that June brings good things—warmer weather, ice cream trucks, and most significantly, summer break from school. As an adult, all of those things still matter to me (substitute summer break for outdoorsy weekends), but the arrival of summer produce has crept up to the top of my June list of good things. In this monthly article, I take a look at the fruits and veggies coming into season and some incredible ways you can use them. Let’s dive into June's offerings. Why seasonal and local produce is greatLong distance shipping for out-of-season produce is convenient, but there is usually a price to pay with literal higher prices or lesser quality (or both). Using seasonal produce is a step toward supporting smaller farms situated somewhere closer to where you live rather than a monoculture farm somewhere far away. A big, healthy harvest with shorter shipping distances likely means a cheaper price tag for you. And hopefully the produce exhibits the best possible flavor profile since it doesn’t have to travel great distances to arrive at your market. Buying local and in season means you’ll possibly see a greater variety of tender greens and delicate fruits that don’t travel out of state well. Those little strawberries that pop up at the farmers market are so juicy and delicate you’d never see them packed up and shipped out across the country—they’d be turned into jam before they got a chance to leave. Go to those summer farmers markets downtown and reap the benefits of the juiciest summer fruit.  What’s in season right nowYou’re probably seeing it already, but everywhere from tiny produce markets to big box grocery stores are growing fuller with the very beginnings of summer produce glut, and the prices are dropping. Personally, I’m celebrating the low berry prices with morning smoothies. (If you’re a fruit smoothie-enthusiast like I am, here are a couple great blenders that might interest you.) For those who are growing their own food, keep up with our Home and Garden section for tips.The new produce coming in for June:ApricotsSweet Cherries (not quite yet for tart cherries)StrawberriesBlueberriesRaspberriesBlackberriesBeetsBroccoli Cabbage Garlic scapesGreen peasMustard greensZucchini & summer squashSay, "au revoir" to:AsparagusArugulaRampsParsnipsProduce in peak season:Beet greensLettuceRadishes and their greensRhubarbSpinachTurnipsChardSnap peasSnow peasNote that your specific region may be warmer or cooler, or farther away—so don’t worry if floods of strawberries haven’t arrived yet, or if you still have loads of wild ramps growing in the yard. Nature will do its thing, and we’ll continue trying to keep up.What to cook with your spring bountyFruitsJune is the beginning of having all the fun you want to have when it comes to recipes. Let’s start with fruit. We’re looking at loads of berries for the next few months and the beginnings of stone fruits, so I recommend warming up those ovens. I know that sounds too hot, but think of the pies! Cherry pies, Strawberry-rhubarb, apricot and blackberry, blueberry-goat-cheese tarts—you simply must make some. To help you along, here’s my fail-proof way to lattice pie crust, and my best advice on preventing soggy fruit pies. They’re well worth a read if you’ve had trouble in the past.If you’d rather be stuck in a room with a pack of wild 7-year-olds than make a pie, OK fine. Make a fruit trifle with leftover cake, stuff delicious biscuits with summer fruit and whipped cream, and why not take a crack at your own homemade berry ice cream. I made vanilla bean ice cream with a swirl of fresh raspberry compote and I felt pretty damn pleased with myself. If you’re shopping for affordable ice cream machines, I just tested and reviewed this Cuisinart.As I mentioned, fruit smoothies always welcome a handful of frozen berries. I should mention (and I’ll say this again at the end of the season): Freezing your berries is the best way to reduce waste. (Here’s the best way to freeze fruit.) If you’re using berries to top yogurt or granola, there’s no need to freeze it, but if you’re baking with fruit, making jams, or blending smoothies, freezing is extremely helpful. Pop the fruit in the freezer in the container it came in (hull strawberries first, and halve the big ones). After a few hours, they’ll be solid and you can dump them into a zip-top freezer bag for easier freezer storage.Vegetables All the cruciferous veggies are going strong right now, so go ahead and get that fiber. Use shaved broccoli and cabbage in a salad. Wilt spinach, chard, or mustard greens down in a hearty soup. My absolute favorite thing to do with summer zucchini is to make Thai kai jiao. You can use different vegetables in this dish, but zucchini is my all-time favorite. You also can’t go wrong with grilling big, fat planks of summer squash and drizzling them with a light vinaigrette. Got lots of crisp lettuce? Well, you can always bulk up your warm salads or do what I do and add it to every sandwich. Bacon, egg, cheese, and lettuce. Meatball parm sub and lettuce. Peanut butter and—OK, maybe not that one. Pay special attention to the fleeting produce like rhubarb, ramps, and scapes. They’re around for just a blink so grab them up. Try roasting your rhubarb with strawberries for a sweet, tart, and caramelized treat. Enjoy the best of June produce, and hopefully we’ll get a peek at tomatoes at the end of the month. 

We may earn a commission from links on this page.Welcome to “Cookbook of the Week.” This is a series where I highlight cookbooks that are unique, easy to use, or just special to me. While finding a particular recipe online serves a quick purpose, flipping through a truly excellent cookbook has a magic all its own. My cookbook of the week is often a hot new release, unless I decide to spotlight one that has been out for a few years. But I haven’t done a real throwback cookbook in a while. My very first cookbook of the week was Hershey’s Best-Loved Recipes, and while not quite as old, this week’s selection has been my trusted companion for quite some time. This week I chose to highlight Tate’s Bake Shop Cookbook not only because it is packed withrecipes for fabulous sweet treats, but because it always offers a nice break from the annoyances of modern internet baking.A bit about the bookTate’s Bake Shop is an actual bakery in the Hamptons on Long Island. It’s a small shop with creaky wooden floors and a warm atmosphere—at least that’s how I remember it from when I worked in Bridgehampton for a summer. I would occasionally pop in and grab some cookies, but this was long before I realized they were the Tate’s Cookies—before their green bags started popping up in every grocery store cookie aisle. You may have tried the crispy, flat cookies Tate’s is now famous for, but did you know that they make more than cookies?This cookbook is from the founder of Tate’s Bake Shop, Kathleen King. It turns out she makes a heck of a cookie...and a heck of a pie, and scone, and blueberry buckle. I love Tate's Bake Shop Cookbook because it’s filled with reliable, classic bakes. The entire Tate's brand is built on homemade, cozy, old-fashioned vibes, and that’s what you'll find in the pages of this cookbook. There’s nothing flashy about it. It’s not striving to be a part of your coffee table decor. The recipes are mostly one-pagers with short head notes and simple text, and you’ll only find pictures in the center section. This is a cookbook that’s meant to be dog-eared, annotated, used by your kids, and accidentally splattered with flour—a cookbook made to be loved.A great cookbook for a spoon and a bowlWhile I’ve owned this cookbook for nearly 15 years, I haven’t cracked it open in a while. I meandered through the recipes and marked some titles that caught my eye, or that I remembered being tasty. As I read through the short directions, I noticed some trends: most of the recipes are mixed by hand, several recipes are from family or friends, and King uses salted butter without a care in the world for anyone else's opinion. Seeing a cookbook, especially a baking cookbook, filled with short, easy to follow recipes is a breath of fresh air. Recipes that don’t require the use of an electric mixer are almost too good to be true. But here it is, each recipe is enticing in its simplicity: Sour Cream Pound Cake, Chocolate Jumbles, Sticky Toffee Date Pudding, and the recipe for the famous chocolate chip cookie that you know from the store. Reading these recipes feels almost soothing. Dramatic, I know. But I often feel like social media recipes and newer cookbooks are throwing everything at me at once to catch my attention. This cookbook seems less an attempt at impressing readers with being on trend or shocking us with new flavor combinations, and more like a collection of personal favorite recipes from your hometown baker. Baking from this cookbook feels like pastry meditation. No need to plug in an appliance or pause a YouTube video. Grab a bowl and a wooden spoon and take a moment to make something delicious. It’s great for a beginner baker, or anyone who enjoys baking in theory but hates dirtying too many bowls, or when recipes get complicated.The dish I baked this week Credit: Allie Chanthorn Reinmann I love a cookie, but we already know how good the Tate’s cookie is, so I wanted to showcase something else. Luckily, blueberry season is here, and that made my decision for me. I settled on the Blueberry Buckle. Without taking a picture of the actual recipe (which isn’t cool to do), I want to illustrate the simplicity of this buckle: The instructions for the whole cake, with a crumb topping, are completed in 12 lines. The headnote includes a three-sentence story about how it won a bake-off in Maine, and how King’s niece improved the crumb texture. If you’ve ever just wanted a recipe to cut to the chase, this is it.A buckle is a cake-like treat with a crumb topping and fresh fruit mixed into it. (Between buckles, betties, cobblers, and crisps, it’s easy to get confused.) The cake batter is easy to stir together by hand. Employing salted butter eliminates worrying about measuring yet another ingredient, and all of the other ingredients were readily available in my pantry. In roughly 15 minutes, I was ready to throw an entire cake into the oven. I don’t know that I’ve had a buckle before, but I definitely would have voted for this to win that bake-off. The cake component is utterly tender, and I don’t really know why or how—there’s no sour cream or buttermilk involved. It must just be a perfect balance of tenderizing fat and strengthening gluten. The ratio of blueberries to cake is also perfect. I know folks are always begging for more berries, but if you have too many then the berries sink or they make the cake too wet. The crumb topping is exactly as it should be—sweet, buttery, and lightly spiced. It’s good enough to eat on its own. I could see myself making this buckle for a picnic, or a friend’s summer birthday brunch. June is just around the corner, so I'll keep my copy of Tate’s Bake Shop Cookbook handy for other berry-centric bakes this summer. How to buy itDespite being an older book, it’s still available in the hardcover. However, if you’re keen to save a buck, do check out your local used bookstores. Older books like this are almost always available used for a fraction of the original retail price. If you’re more of a digital baker, you can also spend less and download the ebook.  Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads $31.94 at Amazon Shop Now Shop Now $31.94 at Amazon

As Country Living’s Senior Homes Editor, I spend a lot of time looking at homes, so let me share a little bit of advice: Whether it is special landscaping or a happily painted front door, every home needs an exterior element to give it personality. The quickest way to accomplish that? An interesting exterior color palette. But we understand that painting a home’s exterior (or choosing a new color of siding) is a big investment both of money and time, so you want to make a color decision that know you’re going to love for years to come. When picking the best paint color for your home, there are lots of things to take into consideration such as architectural style, the setting and light situation, and your region. You also need to decide if you’d rather keep it simple and classic with a white or neutral color, or take a bold approach with a deeper shades like green or blue. Below, I’ve gathered up 10 paint colors designers and homeowners alike love for home exteriors that are guaranteed to stand the test of time. (And, if you want even more exterior paint color inspiration, here are 35 more exterior paint colors ideas.)Looking for more curb appeal ideas? Check out these stories. 1Wythe Gold by Benjamin MooreErin KellyDesigner-architect duo Liz and Greg Dutton chose this soft yellow shade for their historic Ohio farmhouse because it mimics the landscape’s flowering goldenrod. Buttery warm yellows are definitely trending, but their nostalgia factor keeps them feeling timeless. Get the Look:Exterior Paint Color: Wythe Gold by Benjamin MooreTOUR THIS HOUSERELATED: These 80 Tiny Homes are Small in Size, but Big in Charm2Blueberry by Benjamin MooreRead McKendreePerfect for coastal homes or darling cottages, this true blue is quintessentially charming, which is exactly why designer Katie Rosenfeld chose it for this Maine getaway.Get the Look:For similar, Exterior Paint Color: Blueberry by Benjamin MooreRELATED: Our Best Beach House Decorating IdeasAdvertisement - Continue Reading Below3Rustic Red by Sherwin-WilliamsAdam Albright for Country LivingCherry reds might be trending this year, but we say they are a classic choice for country-style cottages and cabins any year, especially for homes near the water. This lake home’s bright red shade feels perfectly pleasant against a verdant, woodsy backdrop. Get the Look:Exterior Paint Color: Rustic Red by Sherwin-WilliamsTOUR THIS HOUSE4White Dove by Benjamin MooreJane BeilesIn search of a timeless, somewhat creamy white to match your equally timeless architecture? Then the designer favorite, White Dove by Benjamin Moore, is just what you need. Take palette inspiration from antiques dealer Ali Mahon, who paired her Connecticut barn home’s crisp white exterior with a poppy red door. Talk about timeless!Get the Look:Exterior Paint Color: White Dove by Benjamin MooreFront Door Paint Color: Spanish Red by Benjamin MooreAdvertisement - Continue Reading Below5Night Watch by GliddenBrie Williams, styling by Elizabeth DemosThe perfect camp green is hard to find, but luckily homeowner Kelly Gray did the legwork. Her Georgia lake cabin is clad in this deep green that is nicely offset with crisp white trim to give the exterior the ultimate summer camp appeal. Get the Look:Exterior Paint Color: Night Watch by Glidden TOUR THIS HOUSE6Evening Hush by BehrBrie Williams for Country LivingWhile I’m a staunch believer that gray paint should be used sparingly, Bambi Costanzo’s West Virginia cottage, painted a steely blue-gray shade by Behr, proves it does have star power. White trim keeps the look crisp.Get the Look:Exterior Paint Color: Evening Hush by BehrTOUR THIS HOUSEAdvertisement - Continue Reading Below7Black Bean Soup by Benjamin MooreBrian Woodcock for Country LivingWhile stain is always an option, there’s something charming about the opaque look of painted wood. In this Alabama farmhouse, artist-meets-farmer Kelly Bentley Ash chose designer-favorite Black Bean Soup from Benjamin Moore to complement the shining tin roof. It also makes a great backdrop to have fun with a unexpected front door color.Get the Look:Exterior Paint Color: Black Bean Soup by Benjamin MooreTOUR THIS HOUSERELATED: Get More of Our Top Brown Paint Colors To Use All Through the House8Brilliant White by Benjamin MooreDylan Chandler for Country LivingAuthor, aesthete, and antiques-lover Nora Murphy chose a simple white shade for her recent seaside Colonial makeover. Bright, almost reflective whites such as this are perfect for coastal homes; pair it with a black front door and shutters for a more traditional touch. Get the Look:Exterior Paint Color: Brilliant White by Benjamin MooreRELATED: These Are The Best Designer-Approved White Paint ColorsAdvertisement - Continue Reading Below9Barn Red by ValsparAudrey HallIf you’re looking to add a bit of quintessential country flair to your home’s exterior, try a barn-inspired red. Valspar’s aptly named Barn Red takes a grounded, more historic approach to the saturated shade thanks to its purple-brown undertones. Get the Look:Exterior Paint Color: Barn Red by ValsparTOUR THIS HOUSERELATED: Everything You Need to Know About Barndominiums10India Yellow by Farrow & BallAlpha SmootLooking for a shade that looks as good in the summer sun as it does in the fall foliage? Floral and event designer Justin Reis chose this timeless muted ochre for his Georgian-style Connecticut home. Get the Look:For similar, Exterior Paint Color: India Yellow by Farrow & BallTOUR THIS HOUSEAnna LoganSenior Homes & Style EditorAnna Logan is the Senior Homes & Style Editor at Country Living, where she has been covering all things home design, including sharing exclusive looks at beautifully designed country kitchens, producing home features, writing everything from timely trend reports on the latest viral aesthetic to expert-driven explainers on must-read topics, and rounding up pretty much everything you’ve ever wanted to know about paint, since 2021. Anna has spent the last seven years covering every aspect of the design industry, previously having written for Traditional Home, One Kings Lane, House Beautiful, and Frederic. She holds a degree in journalism from the University of Georgia. When she’s not working, Anna can either be found digging around her flower garden or through the dusty shelves of an antique shop. Follow her adventures, or, more importantly, those of her three-year-old Maltese and official Country Living Pet Lab tester, Teddy, on Instagram.  

Everything is more expensive this year, and that likely includes utilities like your water bill. While growing vegetables in your yard can be enchanting and empowering, it isn’t very efficient (compared to farms) in terms of water usage. There are a number of ways to become more efficient and sustainable, including using drip irrigation, but another way is to only plant vegetables that don't need too much water to begin with. Watering at the root is keyBefore I get to the specific vegetables, it's important to go over a few general watering tips.Remember that vegetables get hydration through their roots, which live underground. Watering from above, like a hose or sprinkler, has problems: you’re getting the plants wet more than the roots, which creates conditions for disease spread; you’re watering less precisely, therefore wasting water; and the impact of the water against the dirt causes droplets to bounce back up with whatever fungus or viruses are in the dirt, also spreading disease. Watering gently and consistently at ground level with drip irrigation is the best option for both the plant and your wallet. To ensure you’re watering efficiently, group plants with similar watering needs together in your garden, so you can set the drip appropriately to water less. But even more important is remembering that roots grow over time. A new seedling has shallow roots, whereas an end-of-season plant has deeply established roots. More roots means that the plant can absorb more water from deeper underground. Less roots means less hydration from the soil, so more water is needed at a shallower depth. (Though some vegetables, like corn and lettuce, will always be shallow rooted, and thus aren’t good candidates for less water.)Hothouse plantsAccording to Oregon State University, a tomato plant's need for watering is negated by the deep roots the plants establish over the season. As above, you want to water sufficiently early in the season as roots are established while taking care not to over water, which will result in those roots staying close to the surface. If the plant needs water, those roots will grow deeper in search of moisture. Reducing water greatly, if not cutting it off entirely mid-season, shouldn’t harm your harvest. The lack of surface water will reduce disease spread, and tomatoes will ripen if you reduce their watering. It’s not only tomatoes, either: Squash, which includes zucchini, summer and winter squash, as well as melons, eggplants, and hot peppers all behave the same in terms of water needs and roots. Beans Credit: Amanda Blum Most beans, particularly pole beans, have adapted to drought conditions over time. As such, they can survive and produce flowers and fruit with minimal moisture. Beans require water to germinate, so if you direct sow, ensure the seeds have consistent moisture levels. Once germinated, you can reduce (but not eliminate) water. Since beans have such a short season (usually 60 days or less), they require less water simply by existing for less time. Less moisture is going to reduce common bean problems like powdery mildew, a quickly spreading surface fungus.Chard and okra Credit: Amanda Blum For some heat hardier vegetables like chard and okra, they still require water, but do better with weekly or every-other-weekly deep watering, as opposed to daily drip. Okra is native to drier climates and prefers less water. The deep roots of the plant allow it to draw enough water from the soil to sustain itself. Chard and kale can use their huge leaves to shade the ground, which is an effective form of moisture retention. Occasional deep waterings will be enough for the plant to continue growing.Blueberries prefer less moistureI know, blueberries are a fruit and not a vegetable, but I felt compelled to include the advice here anyway. Consider it a bonus tip. A few years ago, Micah Geiselman, a blueberry farmer from Morning Shade Farm in Canby came to inspect my many bushes, and he had surprising advice: “People over-water their blueberries,” he explained to me. They appreciate good drainage and do better with less water. I’ve since changed the elevation of my blueberries to ensure better drainage and moved watering lines further away—the results were astounding. I experienced better yields, but the berries themselves were plumper and better tasting. This isn’t conclusive, of course, since there are too many variables to account for, but I take the advice of a blueberry expert seriously.