Basically THE skirt that looks great on everyone. 
Impeccably sewn of gorgeous washable linen in the perfect weight that works for work or play. A flattering higher-waisted wrap and a length that magically works on any height. Side pockets (always), extra-long ties and extra front wrap fabric make this apron skirt work for a multitude of body types. A staple for any wardrobe, we have been told that wearing our A-line Apron Wrap Skirt makes you feel “everyday beautiful” -EXACTLY what we were going for.
Available in 5 colors (, ,  ,,  and ). 

A LIFETIME PIECE. DESIGNED AND HANDMADE IN THE UNITED STATES

FABRIC:
Multi-seasonal
100% washable mid-weight (7.1 ounces) European Linen.
Color is Natural.
(Also available in ,  ,  and )

SIZE:
Size 1: Fits most from US size 2-12. Extra yardage and long ties.
Size 2: Fits most from US 12-18. Extra yardage and long ties. 
Model is 5'8" and wears a Size 1.

FIT:
So flattering with an easy opening to wrap close, a higher waist so ties don’t roll over the top and generous side pockets. Extra fabric and long ties allow the skirt to become and apron to protect any clothing.

POCKETS:
ALWAYS. Generously-sized inseam pockets. 

CARE:
Linen becomes softer and more absorbent after each wash! Wash on low temperatures in lukewarm or cold water with like colors. Use the gentle machine cycle and a mild detergent to protect the fibers. Feel free to tumble dry on low temperatures. Remove from the dryer when still slightly damp to avoid the linen becoming stiff and hang or lie flat to finish off the drying process. Iron...only if you can't live with yourself if you don't. We rarely iron.

STYLING:
We designed our skirt using a heavier linen to work for any season. For Fall, we have styled this with a form fitting navy cotton sweater, blush pink cotton socks with a cheery cherry and our favorite navy oxfords. Model is carrying her apple haul in our .

FOOD-INSPIRATION:
Apples

Stuffed Baked Apples

Stuffed Baked Apples
(sweet italian sausage, apricots, warm maple syrup)
Serves 6

What you need:
6 large tart baking apples
1 tablespoon fresh lemon juice
1 pound sweet Italian sausage, casings removed
2 tablespoons sweet yellow onion, minced
1 garlic clove, minced
1 tablespoon finely chopped parsley
1 tablespoon finely chopped sage
1/3 cup dried apricots, soaked in water overnight and chopped
4 tablespoons butter, room temperature
1 egg, beaten
3 tablespoons brown sugar, divided
4 slices smoked slab bacon, chopped
warm maple syrup for serving (optional)

What to do:
Preheat oven to 350º F.

Cut 1/2-inch off the top of each apple. Using a small serrated spoon or melon baller, remove the core leaving only 1/2-inch of flesh around. Reserve and chop any flesh removed (apart from the core). Brush inside of apples with lemon juice and place apples, cored side up, in a 9-inch round baking dish.

In a large sauté pan over medium heat, add sausage, onion and garlic. Cook, breaking sausage apart, until sausage is cooked through and light brown. Remove from pan and drain. Place drained sausage mixture in a large mixing bowl. Stir in parsley, sage, apricots, 1 tablespoon brown sugar, reserved chopped apple and butter. Salt and pepper to taste. Stir in egg. Stuff cored apples with sausage mixture (leaving a mound on top). Any remaining sausage mixture can be tossed into the baking dish or saved to put in your morning scrambled eggs. Sprinkle tops with remaining brown sugar and bacon pieces. Cover with foil and bake until apples are soft (approximately 40 minutes). Remove foil for the final 5 minutes of baking or until bacon becomes crisp. Serve warm. Drizzle with maple syrup if desired.