What's in the garden and how does it inspire? Last night I washed, peeled and cut up leeks and radishes from my November Powessit Farm Winter share. My favorite way to eat these veggies is to saute them in some butter, then add water, cover and steam until done. They are soft and comforting and delicious topped with feta or goat cheese.
|sliced raw radishes|
|Red radishes and Watermelon radishes|
How does the food influence the pottery? The light green and neutral colors of these root veggies is something I've enjoyed playing around with. Of course, when you are coking, you need bowls, bowls and bowls!