Refreshing for Summer

Modern Homestead is the place for seasonal delights. Co-owner and -operator Trellis Smith shares some tips for your own kitchen.

recipes and photos courtesy of TRELLIS SMITH

Just a short drive from the cities of Morgantown and Kingwood sits Modern Homestead—a garden center, cafe, guest house, and event space all rolled into one. It’s run by Trellis Smith and his partner, Lucas Tatham, and everything about the spaces they’ve built evoke small-town charm and warm summer evenings.

The cafe is where the fresh and unique flavors of the season can be found—without having to grow them yourself, although the garden center gives you the option. “Modern Homestead’s cafe was inspired by the quaint cafes I visited during my travels,” says Smith. “I wanted to share that experience with our customers.”

While the cafe focuses on treats like fresh-brewed espresso, flavorful sandwiches, and decadent pastries, it also gives Smith the opportunity to expand into serving more complex and hearty meals in the form of Cozy Dinners. Offered routinely throughout the year, these intimate dining experiences offer guests three courses of fresh, upscale dishes in a relaxing and, yes, cozy atmosphere.

Giving you a peek into his kitchen and process, Smith shares tips and recipes that will help you enjoy your summer to the fullest—and make you itch to make the drive to Reedsville. When you visit, you’ll have a place to stay!

What summer flavors are you most inspired by these days?

Trellis Smith Although citrus is at its peak in winter, a hint of tart flavor mixed with the sweetness of summer berries creates the flavors that define the warm season at the cafe.

What’s your go-to meal to whip up at home?

TS A go-to meal I prepare when I’m craving something fresh and don’t have much time is pesto pasta. I like to blend the herbs with a fruity olive oil and add grated Parmesan cheese. Depending on what I have in the pantry, I’ll add rehydrated dried mushrooms, fresh asparagus from the garden, goat cheese, or a chiffonade of fresh herbs.

Any advice for someone looking to improve their skills in the kitchen?

TS Find a chef whose recipes you connect with, and cook your way through their cookbook. For me, I love Ina Garten’s recipes, known through her brand, Barefoot Contessa. I started with her first book and have found inspiration and ideas in all her books since. I’ve also learned a great deal about complementary flavors and expanded my skills in preparing more complex dishes.

Speaking of recipes, what do you enjoy most about the ones you’ve shared with us?

TS Warmer months are busy around Modern Homestead, and we like to spend as much time as possible outside in the gardens, so in the evening, I find these two recipes easy and satisfying. I make both in large batches, and they keep in the refrigerator for up to a week.

Visit Modern Homestead on your next trip to Preston County! The garden center is open all week, and you can also pop into the cafe for a treat or a caffeine boost if you come by on Friday, Saturday, or Sunday. Cozy Dinners are offered almost weekly, but they book up fast, so keep an eye on the Modern Homestead website and social media pages for upcoming menus and to know when reservations open. 41 South Robert Stone Way, Reedsville, modhomestead.com, @modernhomesteadwv on FB

Lemon Mint Simple Syrup

“To relax, I enjoy a refreshing Lemon Mint Tonic made with a simple syrup infused with lemon and mint. This drink is very adaptable to whatever you have in your pantry.”

Print Recipe Pin Recipe

Ingredients

  

• 1 cup sugar
• 1 cup water
• 2 lemons zested
• 1 cup fresh mint leaves
• 2 tablespoons fresh lemon juice

Instructions

 

• In a small saucepan, combine sugar and water and bring to a gentle simmer over medium heat. Stir until the sugar dissolves completely.
• Remove from heat and add lemon zest and mint leaves. Let the mixture steep for 20 to 30 minutes so flavors can infuse.
• Strain the syrup into a glass jar and stir in fresh lemon juice.
• Refrigerate until chilled. Syrup will keep in the refrigerator for up to 2 weeks.

Notes

“I like to add a few tablespoons to a glass with ice and a shot of vodka or gin and finish it with tonic or sparkling mineral water. It’s also delicious mixed into iced tea or sparkling water for a refreshing non-alcoholic drink.”

Mixed Herb Pesto

“The vibrant herb pesto pasta is another quick, satisfying meal that can be made in the time it takes to boil the pasta.”

Print Recipe Pin Recipe

Ingredients

  

• 2 cups mixed fresh herbs such as basil parsley, mint, chives, or dill
• 2 garlic cloves
• ½ cup Parmesan cheese grated
• ½ cup good olive oil
• ¼ cup toasted walnuts or pine nuts optional
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Half a lemon juiced

Instructions

 

• Place the herbs, garlic, Parmesan cheese, and nuts, if using, into the bowl of a food processor.
• Pulse a few times until herbs are roughly chopped. With the machine running, slowly pour in olive oil and blend until pesto is smooth but still has texture.
• Add salt, pepper, and lemon juice, and pulse once or twice to combine.
• Taste for seasoning and add additional Parmesan or lemon juice if needed.

Notes

“Toss the pesto with hot pasta and a splash of pasta water until glossy and coated. I like to finish it with extra Parmesan cheese and fresh herbs from the garden. Depending on what I have in the pantry, I’ll sometimes add roasted vegetables, goat cheese, or rehydrated dried mushrooms for an easy meal.”

READ MORE ARTICLES FROM WV LIVING’S SUMMER 2026 ISSUE