Southern Makers: Knot + Bow Designs + Jewelry Giveaway

I met Karli Campbell Buxton of Knot + Bow Designs at Due South in Thomasville, Georgia.  I was instantly beguiled by the colorful, sparkling gemstones and high quality craftsmanship of her work.  And who could blame me?  I’m still lusting after a few of these pieces!

Knot + Bow Designs Nature-Inspired Necklaces | Oysters & Pearls

Karli loved clothes and accessories from a very young age, so when she got to Georgia Southern University, Fashion Merchandising was the only major that caught her eye and interest.  Knot + Bow Statement Rings | Oysters & Pearls Knot + Bow Rings | Oysters & Pearls

After graduating, she moved to New York City and worked under fashion designer Don O’Neill of Theia.  Despite loving the big city lights, Karli new that NYC wasn’t her forever home.  She moved back to Georgia with her experience, her husband, Daniel, and their lab, Georgia, and began designing jewelry.Knot + Bow Designs Statement Necklaces  | Oysters & Pearls

As evidenced by her work, Karli is inspired by raw stones and other natural elements.  Her current obsessions make their way into her designs each season.  Knot & Bow Designs at Due South Makers Market | Oysters & Pearls

A true Southern girl, she loves the hospitality of the South that drew her back to Georgia, old Southern homes, and interior design.  Good Southern cooking may have been part of the call back home, too.  Knot + Bow Designs by Karli | Oysters & Pearls Knot + Bow Designs Statement Necklaces | Oysters & Pearls

Karli started making jewelry on the side while working at a boutique in Macon.  She became so busy with selling jewelry that she couldn’t get her orders filled, and that’s when she knew it was time to take Knot + Bow Designs full-time.  Now, she has her designs in over 70 retail locations, from Georgia to California and everywhere in between.  Even with her success and growth, each piece of Knot + Bow Designs jewelry is still made by hand right there in Macon, Georgia by Karli herself.Knot + Bow Designs Earrings | Oysters & Pearls Knot + Bow Designs NecklacesIf these pictures don’t have you starry-eyed by now, I don’t know what will do it.  Luckily, Karli has graciously offered to give away a pair of earrings to one of my readers!  Now guys, don’t be shy – I know you know a lady who would love to win this jewelry giveaway, too!

Knot + Bow Designs Earring Giveaway on Oysters & Pearls Blog  Know and Bow Designs Giveaway | Oysters & Pearls

These earrings would be perfect for any Seminole fans out there… The coral and pyrite make quite the statement!  And the arrowheads aren’t just for Nole fans.  As you can tell by her other pieces, arrowheads are on trend for anyone and everyone this season.

Knot + Bow Designs Earrings | Oysters & Pearls Giveaway


Because there’s always a catch!  If you’d like to win this gorgeous pair of Knot + Bow earrings, just leave a comment below telling us how you would wear them, why you want them, or just that you think they’re real pretty.

Earn an extra entry by following both @oystersandpearls and @knotandbowdesigns on Instagram AND sharing the official giveaway photo below using the hashtag #oandpgiveaway.  You can enter by sharing the photo once per day.  Be sure to include the hashtag to be counted!  One winner will be randomly selected on Friday, July 18th.

#oandpgiveaway with knot and bow designs

If you just can’t wait to see if you win, shop online at Knot + Bow Designs!  You can also keep up with Karli on Facebook, Instagram, Twitter, and Pinterest.

Good luck!

Shop this post:
Knot & Bow Designs (online)

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Due South 2014 Preview
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Until Next Time

Sand Pear and Pecan Frangipane Tart with Mayhaw Jelly

Sand Pear and Pecan Frangipane Tart with Mayhaw Jelly.

That is quite a mouthful.  And so is this tart.

Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls

This was sort of an impromptu tart based on this simple pear tart recipe from good ole Martha. However, I local-fied it, not just because I like to do that, but especially for our inaugural Farm to Table Supper a few weeks ago.

Last summer, I canned massive amounts of Sand Pears, picked straight out of my parents’ yard. They are delicious alone, but they really, really shine in this tart.

How to Can Sand Pears | Oysters & PearlsI started out with my lard + butter pie crust – I try to always keep one or two ready to go in the freezer – it makes throwing together a tart or pie quick and easy.  I’ll repeat the pie crust recipe here for clarity’s sake.  You’ll also need a tart pan.  I have a non-stick tart pan with a removable bottom a lot like this Chicago Metallic Non-Stick 10-Inch Quiche Pan.

Sand Pear Tart with Pecan Frangipane and Mayhaw Jelly Recipe

serves 8

for the crust


- 2 1/2 cups (313 g) all purpose flour (divided in half)
- 2 Tbsp sugar
- 1 tsp kosher salt
- 1/2 cup (1 stick) cold, unsalted butter, diced
- 1/2 cup lard (you can substitute butter or vegetable shortening here) (113 grams lard)
- 1/4 cup + 2 Tbsp buttermilk (108 grams)


Combine 1 1/4 cup (about 156 g) flour, sugar, and salt in the bowl of a stand mixer.  With the mixer on low, add the diced cold butter and bits of cold lard a handful at a time. Mix until thoroughly combined.

Add other half of flour. Mix until just barely combined. Add the buttermilk and mix until dough just comes together. Divide the dough in half. Place each half on a piece of plastic wrap, form into a disc, and chill at least to two hours (preferably 3) and up to one day. Dough can be frozen, wrapped tightly, up to three months at this point.

 for the tart


- 2 tablespoons all-purpose flour, plus more for work surface
- 1 half pie crust recipe (recipe above)
- 1 cup locally grown pecans
- 3/4 cup confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter, cold and cut into 1″ pieces
- 1 large, local egg
- 1 teaspoon Kosher salt
- 1/2 teaspoon pure almond extract
- 1/2 cup Mayhaw Jelly
- enough slices of canned sand pears to cover the tart


Preheat the oven to 375 degrees Fahrenheit.  On a lightly floured surface, roll dough out until it’s large enough to fit over your tart pan.  Fit the dough down into a removable bottom tart pan, pressing it into the sides.  Refrigerate while you prepare the frangipane.

In a food processor, pulse pecans and sugar until finely ground.  Add butter, egg, flour, salt, and extract and process until well combined.

Spread 1/4 cup Mayhaw jelly over the bottom of the refrigerated tart shell.  Spread pecan filling (frangipane) over the jelly.  Chill for 15 minutes.  Arrange pear slices on top however you see fit.  I like to start on the outside, going around and around, forming a large rosette.

Place on a rimmed baking sheet.  Bake for 40 to 50 minutes at 375 degrees, or until crust is golden brown and frangipane is puffed and set.  Transfer to a wire rack and cool in the pan.  Remove from pan and place on serving dish.  Melt remaining Mayhaw jelly and brush or drizzle over the tart.  Cool before serving.

Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & PearlsThis tart may have been one of the best things I’ve ever baked.  It’s definitely up there at the top of the list.  The pecans, Mayhaw jelly, and sand pears went together perfectly and are quite possibly as Southern and local as it gets round these parts.

Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & PearlsIn case you were wondering, that is our new Southern Restoration Furniture table under that unbaked tart.  :)  Isn’t it beautiful?

Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls Sand Pear Tart with Mayhaw Jelly and Pecan Frangipani | Oysters & Pearls

The lighting isn’t great in these photos of the finished product, but rest assured that there weren’t any pieces left for me to bring home to take pictures of the next day.

I highly recommend serving each piece with a large dollop of homemade honey vanilla ice cream

Shop this post:
farm table (Southern Restoration Furniture by Marc Ventry)
tart pan (similar)
silver cake stand (similar)

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Until Next Time

Shaved Summer Squash Salad

I’ve made this shaved summer squash salad multiple times since the first time.  It’s light and refreshing, and even Wheat was (mostly) content to have it as his entire meal for Meatless Monday.  Once.

Shaved Summer Squash Salad | Oysters & Pearls

It’s the perfect way to use those tiny, delicate summer squashes – both yellow crookneck and zucchini – without heating up a stove or an oven.  It’s best topped with a mountain of Sweet Grass Dairy Thomasville Tomme and some feta, too.

Shaved Summer Squash Salad | Oysters & PearlsShaved Summer Squash Salad Recipe
serves 8


- 10 small summer squash, approximately half zucchini and half yellow
- 1/2 cup pickled red onions, roughly chopped
- 2 fresh banana peppers, sliced
- 1 or 2 fresh jalapeno peppers, diced (optional)
- 4 or 5 green onions, sliced thinly
- 10 or so fresh mint leaves, torn
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons white wine or rice vinegar
- salt and pepper to taste
- 1/2 cup shaved Thomasville Tomme or Pecorina Romano
- 1/2 cup crumbled feta cheese


Using a sharp vegetable peeler, shave the zucchini into thin, wide strips.  I’m not joking when I say that purchasing this OXO Good Grips Y Peeler changed how I felt about vegetable peelers.  It’s amazing and a cheap kitchen addition that will make life much easier and enjoyable.

Using a sharp knife, cut the yellow squash into thin rounds.  Roughly chop the pickled red onions, slice and chop the peppers and onions, add the torn mint, and toss them all together with your hands.  In a separate bowl or measuring cup, whisk the lemon juice, olive oil, vinegar, and salt and pepper together.  Pour over the squash mixture and toss to coat.  Let sit for 20 minutes.  Add cheeses on top just before serving.

Shaved Summer Squash Salad Recipe | Oysters & Pearls

The addition of mint to this salad makes it so refreshing for a light summer meal or a delicious side salad for burgers, fish, you name it.  It’s great on its own, served with a sliced homegrown tomato or two.

Shaved Squash and Zucchini Salad with Sweet Grass Dairy Thomasville Tomme | Oysters & Pearls

 I brought it to our farm to table supper club over at Randy’s and Carol’s, and I can attest it’s a wonderful summer side dish as well.  Improvise how you see fit – ditch the peppers, add more, add pickled banana peppers instead of pickled onions… The world is your oyster.

Shaved Summer Squash Salad Recipe with Thomasville Tome | Oysters & Pearls

Happy summer gardening and eating!

Shop this post:
dinnerware (Lenox French Perle)
wooden serving bowl (Pottery Barn, Similar)
vegetable peeler (OXO Good Grips Y Peeler)

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Until Next Time