Food & Pottery

Happy Valentine's Day!

2012-02-14T06:51:00.000-05:00

Pottery for your sweetheart!

A look back at the Valentine's Day Countdown:
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Website

Blog posts:
red velvet cupcakes
breakfast in bed - pancakes!
hot chocolate
chocolate sauce

red velvet cupcakes and mixing bowls

2012-02-07T07:49:00.002-05:00

Red Velvet Cupcakes

(and a bowl for mixing)

I scroll through pictures on foodgawker and epicurious on my iphone when I'm looking for ideas for planning meals. With Valentine's Day just a few short days away, I've been searching "red velvet cupcake" recipes. My research yielded a lot of recipes that called for buttermilk, but I like to use ingredients that I might have on hand. Let me know if you don't think this one is the best:

McCormick's recipe makes 30 yummy red velvet cupcakes.
(Sour cream is their secret ingredient.)

2 1/2 cups flour

1/2 cup unsweetened cocoa powder (I like Droste)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle red food coloring
2 teaspoons vanilla

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

You'll need another bowl for mixing the frosting

Vanilla Cream Cheese Frosting:

Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons vanilla in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.

Because I can only dream ... about actually reaching the front of the line at Magnolia's Bakery for one of their red velvet cupcakes, I'll have one of my own instead.

For more food and pottery ideas, follow me on Pinterest.

14 days til Valentine's Day - pottery for your sweetheart

2012-01-31T07:54:00.000-05:00

Breakfast in Bed

Homemade pancakes served on a plate made by hand

Food and pottery - oh yeah~!

Hands down best pancake recipe ever....

2 eggs

1 1/4 cup milk

3 tsp sugar

1 1/2 cup flour

1 3/4 tsp baking powder

3 tsp melted salted butter

Mix all wet ingredients except butter. Add wet to mixed dry ingredients. Add melted butter. Spoon 1/4 cup rounds onto warmed buttered skillet. Serve with local maple syrup or wildflower honey ... warmed. Makes 10-12 pancakes.

Are you following the countdown?

21 days til Valentine's Day

2012-01-24T06:54:00.000-05:00

Luxurious Hot Chocolate

- recipe makes enough for 4 servings

Pour 2 1/2 cups milk into a saucepan followed by 3 1/2 oz dark chocolate. Cook over medium heat, stirring constantly, until chocolate has melted. Bring mixture to a boil, then whisk in 2-3 Tablespoons heavy cream until frothy. Test for sweetness, add sugar to taste.

Pour into handmade mugs, like the one pictured here... and enjoy.

This recipe will give you and your sweetheart 2 cups each :)

More Valentine's Day gifts ideas are featured on my website.

28 days til Valentine's Day

2012-01-17T08:21:00.000-05:00

I'm featuring pottery for your sweetheart on my social media accounts this month as I count down the days in the month before Valentine's Day.

Chocolate Sauce

to warm and pour over ice cream in a sweet heart shaped pitcher bowl (featured above)

12 oz semisweet chocolate, cut into pieces

1 cup heavy whipping cream

1/3 cup sugar

1/3 cup light corn syrup

1 1/2 tsp vanilla
1 tablespoon strong liquor, such as rum, or liqueurs such as Grand Marnier or brandy (optional)

Place the chopped chocolate in amedium sized stainless steel bowl and set aside.

Combine the cream,sugar, and corn syrup in a saucepan and place over low heat. Bring to a boil,stirring often.

Remove from heat andpour immediately over the chocolate. Let stand until the chocolate hasmelted, then stir until smooth.

Stirin the vanilla extract and alcohol, if using.

Store the sauce in therefrigerator in atightly covered container for up to two weeks. Reheat over simmering water beforeserving.

Makes about 2 cups. Preparation time 15 minutes.

Carpe diem!

2012-01-10T10:44:00.000-05:00

Winter has arrived in New England after a clear night and a full moon. The dusting of snow has set the calendar right and with the seasonal shift, the light has giving birth to new colors.

Spotting the snow first thing this morning, I found my curiosity peaked. I began roaming my house in search of the gifts created by the dawn of a new day in a new season...

Seeing my new photographs intermingled with ones recently taken on holiday to New York City, I found colors of a similar ilk.

And then I noticed a tonal similarity in a collection of my own pottery....

The combination of browns and blue side by side and together like the colors of the earth and the sky.

Life is Art. Art is Life.

The world is a beautiful place. We can't forget to take the time to look around and see what is right before our eyes. I can't imagine living anywhere else but in the ever changing landscape of New England.

Carpe diem!

Local Food and how it commingles with handmade pottery

2012-01-03T10:29:00.000-05:00


A member of Potters Place (my studio) giving a donation to the Walpole Food Pantry for over $800 raised at our Holiday Show and Sale in November!


Getting out to local farmers markets to share the message of how great local food and handmade pottery go together.


Selling handmade pottery where handmade gifts and home made gifts are featured.

Merry Christmas and Happy New Year - may 2012 be bountiful.

It's a Handmade Holiday!

2011-12-20T16:31:00.000-05:00

Last week, I was asked for a special order. How I wish I could have managed to create something that fast, but then again .... maybe not. Handmade is not ready made and isn't that one of things that makes buying handmade so much more special? The hand of an artist can take longer than one might expect. Let's talk clay...

First there is the idea, the brainstorm, the plan of attack ...

then weighing, wedging and working on the wheel.

Wait ... wait... wait until leather hard. Then trim.

Wait...wait... wait til completely dry. Fire in a bisque kiln. Test glaze combination ideas.

Glaze bisqueware. Fire glaze kiln. Sand unglazed areas to avoid tabletop scratches.
Price work. Photograph work.

Package and take to gallery to connect with customers who share your vision, enjoy your work and understand your product.

A collection of handmade pottery takes 4-6 weeks to create from start to finish... if all goes well.

Purchasing a piece of handmade pottery goes hand in hand with a feeling of pride in knowing that someone (the artist) has created and cared for this piece, made choices along the way that culminated in transferring from maker to user.

My winter inspired collection pictured above was conceived in early November and delivered to the Dedham Square Artist Guild in mid December. Take a drive over and have a look; they're open all week! Perhaps it will end up on your table for the holidays... that's the food and pottery connection.

From my studio to your home, may you enjoy a very merry handmade holiday!

Handmade Community

2011-12-13T08:27:00.001-05:00

The Potters Place potters will gather this weekend at a member's home to celebrate the holiday season. In the cooperative nature that we are so accustom to, we will each bring something to share. I imagine the food will all be served on favorite pieces of member pottery. We will toast in handmade vessels to the year past and the one ahead. There will be a Gift Swap where we each hope for the best pottery-like gift (stamps, tools, molds...). There will be ideas swapped, stories shared, and a merry time had by all.

Ingredients needed:

1. group of potters


no not those kind of potters


these kinds of potters

2. pot luck food

3. served in pottery made by hand

4. gift to swap

5. good cheer!

Learn more about the community of Potters Place by checking out our website: www.pottersplace.info

Last Farm Stand Sale of the Season

2011-12-06T06:38:00.001-05:00

To get ready for the next distribution, I was cooking up all my winter squashes last night.

"Summer squash swell from blossoms to fruit in a matter of days, while winter varieties absorb energy from the sun and soil for months on their way to harvest - no wonder they are such a good comfort food. The dense, sweet flesh of winter squash brings the light and warmth of the whole summer to your winter table." Farmer John's Cookbook

The three squash I have on hand are Buttercup, a red kuri variety; a Butternut, an all purpose favorite; and a sweet dumpling.


Peel, remove seeds, cut and cook in a 1/4" of water to steam in a 350 oven.


Bake 45 minutes or so, then drain.


Mash each type of squash and set aside to cool overnight.

When mashed and cool, I will freeze squash for easy cooking with breads, soups or just a warm puree.

Sweet or savory winter squash puree
Joy of cooking

for a sweet puree... add for every 1 cup puree
1 T butter
1 tsp brown sugar or maple syrup
1/4 tsp ground ginger
salt and pepper

for a savory puree...add for every 1 cup puree
1 T butter or olive oil
1 small garlic, minced
1 T choped fresh parsley or sage
salt and pepper

Beat in warm heavy cream or orange juice to sweet or savory mix.

Serve plain or:
top with sauteed onions, zest of lemon, marscapone or sour cream, Parmesan or Gruyere cheese.

While I was baking, I was thinking back to the soda firing I did this past summer at Harvard. The process creates such beautiful orange colors when the fire and soda connect with an unglazed surface. I'm already looking forward to the next summer workshop. A group from my cooperative studio, Potters Place plan to attend this friday's ceramic show at Harvard. I'm looking forward to spending time with them.

my soda fired vases from summer workshop

I was also thinking about the new friendships I'm developing at the Dedham Square Artist Guild, ...after a great Saturday shift, I went home with a homemade mini pumpkin pie made from buttercup squash.

The reason for all this late night baking is to make room for more veggies. This Saturday, December 10th is the last farm stand sale of the year. It is the second of two winter share distributions and the last pottery sale at Powessit in 2011. Stop by from 11-4 to pick up your local veggies and check out my handmade pottery. The two go together so well.

In the garden and beyond

2011-11-29T07:35:00.001-05:00

This coming weekend, I've been invited to join a group of Westwood friends to sell our wares at Jane's Beyond the Garden Gate Sale. The sale takes place on Sunday, December 4th from 12 noon until 4pm at 52 Wildwood Drive in Westwood. There will be jewelry, pottery (mine!), soaps, ornaments, live wreaths, as well as greens, candles, lanterns, fleece, furniture, etc. Bring your friends!

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

I am not a fan of raw radishes, but my family likes them raw with a little cream cheese.


Red radishes and Watermelon radishes

The color combinations in the Watermelon variety are a wonderful surprise to behold when you slice through a seemingly pale white exterior. Radishes are high in vitamin c and have a healthy dose of potassium. Great for lowering blood pressure too!


Daikon radishes

I've also got some daikon radishes to eat. These can be quite large. They are delicious in any Asian style recipe whether it is a stir-fry (that's how I'll eat mine) or shredded in a salad or even pickled. You'll find them quite mild compared to other radish varieties.

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!

crisscross bowls

For more radish recipes, click here

Food and Pottery

2011-11-22T08:45:00.001-05:00

Thanksgiving is the ultimate food and pottery connection. Choosing the best food to serve on your favorite pottery is one of the many joys of eating well and buying handmade. Setting the table for a gathering can initiate talk about the upcoming feast and discussions like... "Where did you get this beautiful patter?' - tell me the story....

Here are some of the food and pottery connections I'm thinking about for my Thanksgiving table...


a perfect little plate for gathering an appetizer ... leaving another hand free for your holiday "spirit"


bowls for all the sides you'll be serving!


A platter for the turkey


a big bowl for stuffing...and my favorite!


choosing the best vase for a centerpiece bouquet of flowers

When the meal concludes and there are a mound of dishes still to be done: stop... sit. Fix a warm cup of tea in your favorite handmade mug and take stock of all that you are thankful for this year.

Have a Happy Thanksgiving!

Potters Place Holiday Show & Sale THIS weekend: November 18-20

2011-11-15T07:56:00.001-05:00

Potters Place Holiday Show & Sale opens this weekend: November 18-20. The artist reception is Friday evening from 5:30-9:00PM and is open to the public. This is the best time to visit the studio because all the members are in attendance. We'll be celebrating our "Festive Feast" Holiday Show work.

The sale will continue on Saturday from 9:00AM til 8:00PM (New Extended Hours) and Sunday from 10:00AM til 4:00PM.

Last week, I previewed half of the Potters Place member work, here is a preview of the second half of the alphabet:

Food and pottery? Scroll down to the bottom...


Jeannette McGuillicudy


Jeanne Capachin


Jennifer Rose


Kathy Allard Whelan


Linda Gilbert


Lisa W B Walker (me!)


Lizanne Donegan


Ronda Moody


Susan LeBlanc Brum

Susan Sheilds McFarland

Here is a "Festive Feast" recipe that I would choose my own platter to serve it on. The shape and size cwill work together perfectly.

Cream Cheese and Pepper Jelly Spread

- perfect for Potters Place Artists Reception

1 8oz package of cream cheese

1 Jar of pepper jelly

Crackers

1. Unwrap cream cheese and place in the center of your platter.

2. Open the jar of pepper jelly and spread over the cream cheese. (You may use only half the jar.)

3. Encircle with crackers and spread a few to complete your display.

4. Have extra ingredients on hand as this is very addictive!

See you at the show! Need directions? Click here: www.pottersplace.info

Festive Feasts

2011-11-08T07:05:00.000-05:00

Festive Feasts is the theme of my studio's holiday show and sale. Each year, Potters Place, a not for profit school and cooperative pottery studio, hosts a show to feature member pottery and raise money to offset some of the running costs. This year's show takes place over the weekend of November 18, 19 and 20th. There will be 23 members selling their work.

Here is a preview of half the member's work. Next week I'll showcase the second half. Food and pottery? Scroll down to the bottom...


Amie Owens


Caitlyn Cuomo


Carol Bradley


Carole Johanson


Carolyn Shedd


Debbie McCarty


Gay Calo


Helayne Ramirez


Henriette Dresens


Jane Wojick

Here is a "Festive Feast" recipe that I would choose the dish of Carol Bradley, Mirror Lake Pottery to serve it in. The shape and colors will work together perfectly.

Baked Acorn Squash with Pear and Apple - 4 servings

Joy of Cooking

2 medium acorn squash, halved and seeded

2 large apples, peeled, cored and diced

1 ripe pear, peeled, cored and diced

1/4 cup raisins

2 T dark brown sugar

grated zest of one small orange

1/4 tsp cinnamon

1/8 tsp nutmeg

2 T butter

1/4 cup apple cider

1. Bake squash, cut side down in a buttered dish with 1/4 inch water at 325 for 45 minutes.

2. Meanwhile, melt butter over medium heat. Add remaining ingredients except cider. Cook 5 minutes.

3. Stir in cider and simmer about 8 minutes.

4. Remove squash from oven. Pout off water. Turn right side up and fill with fruit mixture.

5. Return to oven and bake 15 minutes.

Halloween Rescheduled

2011-11-02T07:06:00.001-04:00

The moon setting over Powessit Farm in Dover, MA

I don't ever remember Halloween being rescheduled in my childhood, but then again there wasn't ever a storm in October that did the damage this past one did in my memory either. We, thankfully did not loose power for more than 24 hours, but many did and it was a wise decision that our town made to reschedule and not cancel this spooky event.

Distributing candy is done from bowls and that seems to be #1 on the gift giving list for pottery purchasers this year. Here is a selection of some I will be offering this year at upcoming venues and sales - purchase now so you can have a one of a kind bowl for next Halloween's bowl of candy! And what to do with all that candy in the meantime? Scroll down for a recipe for "candy" bars.


Potters Place November 18,19,20 Open Studios

Dedham Square Artist Guild - Open Thurs-Sun


Custom Art Framing/ Gallery 9 in Norwood, MA

Candy Bar Cookies

Makes about a dozen cookies.

3 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 1/2 cups sugar
1/2 cup softened butter
3/4 cup smooth peanut butter
2 eggs beaten
1 1/4 tsp. vanilla
2/3 cup milk
5 small candy bars, chopped up

1. Pre-heat the oven to 375.

2. Cream the butter, peanut butter, and sugar until it is light and fluffy. Beat in the eggs and mix well, then add the vanilla.

3. Sift the dry ingredients together and add alternately with the milk. Stir in the cut-up candy bar pieces.

4. Spoon tablespoon-sized drops on greased cookie sheets. Bake 10-15 minutes or until golden brown.

Pumpkins for sale at Powessit Farm

Happy Halloween!

Westwood Land Trust Art Exhibit

2011-10-25T07:01:00.000-04:00

Tonight, Tuesday, October 25th from 6-8pm, the Westwood Land Trust will sponsor its 5th annual "Capturing Nature in Art" exhibit. Located in the Westwood High School, the exhibit will feature art from Westwood residents that celebrates Westwood's beautiful natural environment. Students of all ages using all types of media will exhibit their creative work.

"Last year, over 250 Westwood community members viewed the wide varietyof artwork submitted by students and residents. Exhibited items included: nature-inspired collages; contourline drawings, charcoal drawings, and paintings of ferns, twigs, pine cones and trees; watercolor and acrylicpaintings of Westwood wildlife; photographs of Westwood landmarks, familiar landscapes and wildlife;watercolors of cone flowers; sterling silver jewelry such as a vine bracelet and leaf necklace and earrings;and a “Falling Leaves” ceramic bowl. Diane Kaiser, Westwood Public School Art Director,and all the Westwood Public School art teachers support this event in their classrooms when they link art and nature."

Find out more about the Westwood Land Trust and the work that they do to preserve land in Westwood. Or better yet, stop by and see the influence this not for profit has on the residents of Westwood.

I'm exhibiting three soda fired vases (Thanks Gallery 9 for letting me borrow these!) because I feel they capture nature best. So much of my fall collection celebrates the natural world and the leaf has become symbolic for that connection. These vases stand out as some of my best work and I'm excited to exhibit them in my home town.

I'm not only an exhibitor, but also one of the committee members who installs the exhibit and therefore I get to see the amazing response year after year as the exhibit continues to grow and more residents find out about the work that the Westwood land Trust does to keep our town open and green!

Pear Season

2011-10-18T21:47:00.000-04:00

ceramic pears in crisscross bowl

It's fall in New England. There is no better place to find locally grown apples and pears.

I'll eat any kind of apple, especially Macouns and Pink Ladies. My favorite type of pear would have to be a Bartlett. Crisp and fresh or baked with sugar, fall fruits are versatile.

I haven't been apple or pear picking since my kids were little. We traveled to Lookout Farm in Natick where the picking was easy and the trip was a half day. Some day I'd like to venture out to middle or western Massachusetts where the picking is plentiful. Add that to the "wish list"....

Here is a recipe from www.allrecipes.com that is delicious at any meal.

Fresh Pear Cake

4 cups peeled, cored and chopped pears

2 cups sugar

3 cups flour

1 tsp salt

1 1/2 tsp baking soda

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp ground cloves

4 eggs

2/3 cup canola oil

1 cup chopped pecans (optional)

1. Combine pears and sugar. Let stand one hour.

2. Preheat oven to 325. Spray a bundt pan with non stick spray

3. Combine egg, nuts, oil, and pear mixture

4. Stir flour, salt, baking soda and spices together. Stir in pear mixture. Pour batter into prepared pan.

5. Bake for 1 hour and 10 minutes. Cool on wire rack for 10 minutes before removing from pan.

How does this season influence my work in clay? Take a look...

pear plate - hand carved and painted

pear plates - slip trailed and glazed


large crisscross bowl

square plate - slip trailed and glazed

Dedham Square Artist Guild

2011-10-14T07:19:00.001-04:00

Yesterday, I delivered some of my handmade pottery to a cooperative artists guild in Dedham Square. I'm looking forward to working with this great group of artists who create in many different mediums!

What is DSAG?

The purpose of Dedham Square Artists Guild is to provide an environment for artists to show and sell their work and to enrich the cultural life of the community. The collection of work will encompass a diversity of styles ranging from realism to abstract. All media are welcome including: acrylic, assemblage, beaded jewelry, bird carving, ceramics, collage, fiber arts, handmade books, lampwork glass, lithograph, mixed media, note cards, oil, sculpture, pastel, pencil, pen and ink, photography, relief printing, scarves and watercolor.

Shop Hours

Thurs 12-7
Fri 12-8
Sat 12-8

Sun 12-5

Location

553 High Street, Dedham, MA 02026.

Stop by the shop in Dedham Square. Support local Artists.

Turkey

2011-10-06T13:52:00.000-04:00

I was out for a walk yesterday morning when I came upon a party of wild turkeys. They started following me down the road. I find myself both fascinated and fearful of these gobbling birds. I had to take a few photos and then I quickly made my escape...

I have been very busy getting ready for my studio, Potters Place fall show and sale. There are just 2 weeks left to have all our bisque ware dried for firing... a difficult prospect when it keeps raining, and raining, and raining.

The theme of this year's show is "Festive Feasts" and takes place the weekend before Thanksgiving on November 18, 19 and 20. I'll be alternating my blog entries between writing about my own work for show, and, talking about my fellow Potters Place artisans in the weeks leading up to Show.

But before then, I'll be selling at Powessit Farm Stand next Tuesday, October 11th from 1:30-6:30 pm in Dover. This will be the final sale during the regular distribution season. Hope to see you then and if not, mark your calendars for Potters Place Open Studios in November.

A "Festive Feasts" Platter

Kate Hust

2011-09-30T07:54:00.001-04:00

Ice Cream is the one treat I could not live without...Kate Hust has a thing for ice cream too. In fact she has a page on her blog devoted entirely to ice cream recipes.

Kate "loves to sew, knit, paint, and draw but always comes back to clay. She enjoys mixing all of these mediums to make new genres and unusual pieces." She writes a blog full of photos and words that illustrate how moments in her life translate into pieces of art. One cannot read it and not go away with the feeling that life is good and full of hope.

"We cook almost every night so I love making things that we would use in the kitchen; pitchers, garlic dipping bowls, mugs... " and to go with that: ice cream...

Kate shares this recipe:

Carmel Latte Ice Cream

2 cups whipping cream
1 cup milk
2 large eggs
3/4 cup sugar
1 packet Starbucks carmel VIA
1 packet Starbucks decaf VIA

Whisk eggs and sugar together.
Add creams, milk and via coffee packets. Stir until dissolved.
Freeze in maker according to manufactures instructions. Transfer to freezer safe container and continue to harden in freezer.

"As much as I love these items, I am most proud of my pieces that put a twist on functional pottery. Last year I began making journal covers from clay. I love mixing ceramics with other materials like silk, leather, paper and wool." The result changes the traditional functionality to one that works in tandem with feeding the soul and nurturing the inner self.

Find out more about Kate's art on her blog and etsy shop.

Kate Hust:

"I make art because it brings me great joy, and I thrive from sharing it with others."

Shady Grove Sundries

2011-09-27T17:32:00.000-04:00

"I always think of my customers using my bowls by holding one in one hand and and a spoon in the other hand, maybe sitting on the porch listening to the birds. That's what I do." says Licia Lucas-Pfadt.

Licia is a "part time" potter who lives in Montana and runs a guest ranch with her husband, children and a handful of assorted animals. Don't let the "part time" fool you, she is a well educated professional with years of experience in clay.

She believes "A piece made by hand holds the vibrations of its maker rather than those of the machine. When you surround yourself with things made by real people, you invite a tiny piece of each craftsman into your space." By doing this, you "begin your day with these pieces in your hand or by your side and your ability to find beauty in the rest of the day will strengthen."

Licia is a gluten-free cook.

She shares her recipe for gluten-free granola with us.

Mix together:

4 1/2 cups gluten free rolled oats
1 cup red mill gluten free hot cereal
1/2 cup ground or whole flax seed
1 tsp cinnamon

In another bowl mix together:

1/2 cup real maple syrup
1/2 cup honey
2 Tbs coconut oil
1 1/2 Tbs gluten free vanilla

Drizzle liquid over dry and toss. Bake on cookie sheets at 350 for 30 min turning as best you can half way through. Then add your choice of 1 cup nuts and 2 cups dried fruit.

"I am connected with food, from growing it

to cooking it to eating it."

Visit Shady Grove Sundries on etsy, facebook and blog. It will be worth the click!
Licia is also an etsy mud team member and a studio archives team member as am I.

Open Studio : Providence, RI

2011-09-23T07:31:00.000-04:00

With rain predicted off and on for Saturday, September 24th, Providence, Rhode Island is just a tankful away from Boston and the place where Whitmore Boogaerts will be hosting Open Studios at his sculpture studio located at 89 Bellevue Avenue. He has invited 10 of his artist friends to share his space to make this day a real event where a customer can meet the artist, talk about the work and purchase directly. Open 10 to 5. Free admission and ample parking.

Here's what you'll find:


Whitmore Boogaerts


Jim Bush


Misa Galazzi


Lisa WB Walker


Adam Carriuolo


Cali Almy

AND MORE:

Jennifer Rashleigh, Susan Brooklyn, Mike Bryce, Wayne Marcus, and David Michel

How does this relate to food and pottery? This is a local group of artists, some of whom work in clay, like myself. We bring local fare to share with each other, chat about art, share recipes and discuss how our art imitates the life we live as creative individuals. It's all about the relationship between art and how we use it to make the world a better place.

Powisset Farm Fall Festival is Sunday, September 25th

2011-09-20T16:36:00.000-04:00


My demonstration in the barn in August.

On Sunday, September 25th from 10AM to 3PM there will be live music, cider pressing, activities for kids, games, farm tours, hot food and beverages provided by the "The Dog House" in Medfield, crafty vendors (including Lisa WB Walker and Hog Wild Pottery), and lots of Powisset Farm pumpkins for sale! Come and celebrate fall on the farm!

"Revived as the site of a Community Supported Agriculture program, Powissetfarm features a trail that explores woodlands, fields, and wetlands."

What makes Powisset Farm a special place?

"It’s the restored farming operation, a Community Supported Agriculture (CSA) program, on a landscape with a history of pastures and planted fields dating back three centuries. Take a leisurely walk through the farmstead – complete with chickens and pigs – then follow an easy, one-mile loop trail past woodlands and wetlands through the far reaches of the 108.5-acre property.

You are always welcome to stroll down the farm lane, say hello to the pigs, and admire the rows of vegetables and herbs. Beyond the cultivated land, Powisset Farm features an upland oak forest, a pair of brooks, vernal pools, and wooded wetlands. You’ll enjoy broad views across furrowed croplands and thick hayfields; the latter attracting white-tailed deer, wild turkey, and grassland-nesting bobolinks." Trustees of the Reservations

Here's the address: Powisset Farm, 39 Powisset Street, Dover, MA 02030

Here's what you'll find for sale at our booth:

Bowls thrown at the farm!


Spoon rests for cooking local food


Vases for fresh picked flowers


Bowls for mixing pumpkin bread

See you Sunday!

Have you checked out my website for other events this weekend? www.lisawbwalker.com

William Cook Pottery

2011-09-15T11:15:00.000-04:00

"I believe it is important to know
where your food comes from as well as your plate."
says William Cook,

a potter from St. Paul, Minnesota.

I found out about William's work through the etsy team, studio potter archive. William is very involved in the process of each piece that he sells, sometimes he even digs up clay from around the Mississippi River. Each piece is unique, completely handmade, and created for the purpose of functional use.

He loves to cook and finds the connection between his pottery and local food to be inspiring.

William Cook Pottery is about having handmade pieces that make your meals so much more enjoyable.

"It is essential to me to be able to place a face and experience

to the objects in my life."

"With the fast pace of most peoples lives it is nice to slow down and enjoy a homemade meal served on handmade pieces."

He shares this recipe with us:
William's Marscapone Pasta

2 pints (containers) cherry tomatoes
1 bundle of green onions
1 lb large shell pasta
approx 3/4 cup grated parm cheese
1 container mascarpone cheese

1. Preheat oven to 400 and take cheeses out of fridge.
Cut tomatoes length wise and place on cookie sheet (foil lined)
sprinkle sea salt and fresh ground pepper over tomatoes

2. Fill large pot with water, boil. While water is boiling, roast tomatoes for 20 min. Finely chop green onions (approx 3/4 cups or more). After water boils, add a pinch of salt and splash of olive oil.Add Pasta - boil till al dente - sample until desired texture is achieved.

3. Turn off burner. Drain Pasta well. Put pot back on warm burner and add mascarpone cheese, add pasta to the top of cheese, add tomatoes, green onions, and grated parm cheese. Mix well until everything is incorporated.

Serve and enjoy with hearty grain bread, cut and warm with butter.

"When you buy a handmade piece it is a dialogue that will last a lifetime between you and the pottery, one that you just won't get with an industrially produced piece."

Find out more about William on his facebook page and etsy shop!

Transition

2011-09-13T17:49:00.000-04:00

The transition from summer to fall always seems difficult. Less light, less sleep, less time, but I love seasonal change. The air is crisper and the colors are darker. Food choices become denser and warmer and I start to think about apples, pumpkins and soup.

Some of my favorites are still being harvested, but carrots are thicker, greens are darker and thoughts of tomatoes and mozzarella turn to roasted spaghetti sauce.

With a busy tempo to the day, I find myself making pasta-based recipes that are easy to assemble and reheat nicely depending on when family members arrive home.

Here's what's for dinner at my house tonight:

Pasta with Roasted Tomato Sauce and Chicken - serves 3 or 4

Fresh Pasta - cooked and drained
Roasted Tomato Sauce* - 2-3 cups
Chicken - cut into bite sized pieces and pan fried in olive oil and a sprinkle of salt

Combine and serve with your favorite cheese.

*Roasted Tomato Sauce - Roast onions or leeks, garlic, tomatoes mixed with olive oil and kosher salt in a 425 oven for 30-45 minutes. Cool. Blend. Add thyme or oregano or basil, whatever your favorite is. Freeze in 2 cup portions.

Creating, creating, creating....

Nancy Blokland Pottery

2011-09-08T23:00:00.000-04:00

Nancy Blokland lives in Winnipeg, Manitoba, Canada where she makes handmade pottery and tends her organic garden.

Leaves, foliage and flowers from Nancy's own garden become a physical part of her pottery. She grows food for her family and friends to sell alongside her pottery at the local Farmer's Market. That's a clear food and pottery connection.

"The love of making functional pottery for others to use at their tables, kitchens, dining rooms is still something I consider an honor. My work is part of many meals, and I hope celebrations!"

"When I started out in pottery, I wanted to make onion soup bowls. I seem to remember that was something very trendy at that moment in time. I have made a lot of pottery since then, but still no set of onion soup bowls."

Sweet and Sour Spare Ribs

This recipe is from Nancy's mom. It's a family favorite for birthdays and a great winter comfort meal. Enjoy!

1. Brown 2 lbs. spare ribs in a deep frying pan.

2. Mix together ¼ tsp. ginger, ¼ cup sugar, ½ tsp. dry mustard, ½ tsp. salt and ¼ tsp pepper, 2 tbsp. flour, 2 tbsp. soy sauce, 3 tsp. vinegar, 1 cup water.

3. Add one medium onion, chopped fine to sweet and sour mix.

4. Pour mix over spare ribs, bring to a boil, lower heat and simmer for about one hour. We often double the sauce.

Here's a great piece of functional pottery for serving up spare ribs!

"Just as drinking out of a handmade mug is special, so is picking my organic peas and raspberries and eating them while we stand in the garden and watch the bees, caterpillars and butterflies." says Nancy.

For more information about Nancy, follow her blog and her facebook page. Her etsy shop is where you can purchase her pottery.

Willow Tree Designs

2011-09-01T08:40:00.000-04:00

Kathy McDonald of Willow Tree Designs lives in Manitoba, Canada. I "meet" Kathy through an Etsy team called Studio Potter Archives. She creates jewelry and pottery, both for sale in her etsy shop called "Adornyourself". I asked Kathy about the relationship she has between the food she eats and the pottery she makes ...

"I think I gravitated to making functional pottery so I could have something to serve the food in." says Kathy

"I love to grow things and my relationship with growing, harvesting and preparing food began several decades ago when I was growing up on a small mixed farm. Pretty much everything we ate came from the farm and our huge garden. My dad even ground up the wheat, flax and oats for our morning cereal and our bread."

"I was the eldest of 6 and much of the food preparation was my job, so I became acquainted first hand with things like butchery, baking bread, cakes and pies as well as canning and preserving. It was an integral part of my life then and still is to this day."

Kathy glazes her pottery in warm and earthy tones. So much of her inspiration is found in the prairie landscape that surrounds her home. She works hard to ensure that all of her functional pottery can withstand the rigors of everyday use.

"I'm a mix of Slavic and Scot descent so I have both of those cooking traditions to look back to. I still have my mother's, both grandmothers',and a great grandmother's cookbooks and between them, they likely represent a century of cooking."

Zucchini Tomato Bake
Recipe by Kathy McDonald of Willow Tree Designs

2 small zucchini
2 small ripe tomatoes
½ cup basil leaves
½ cup feta cheese
½ cup mozzarella or Monterey Jack cheese (grated)
¼ tsp salt
¼ tsp pepper
½ cup flour
4 tblsp olive oil
½ cup fine bread crumbs

1. Cut zucchini into ¼ inch slices ,add salt and pepper to flour,and coat all the slices in flour. Heat olive oil in a skillet and brown all of the zucchini. Cut tomatoes in ¼ inch slices.
2. Layer tomatoes , zucchini, basil and cheeses in a baking dish finishing with a mozza cheese layer, sprinkle with bread crumbs, drizzle a tiny bit more olive oil on top.
3. Bake at 350 for about 30-40 minutes depending on how many layers you have in your baking dish.

Bake and serve this delicious recipe in Kathy's pottery pie plate pictured below:

Visit Kathy's etsy shop where you can purchase any of the featured items. Her flickr account is a great place to visit as she includes photos of pottery and food!

Good Night Irene

2011-08-30T09:08:00.000-04:00


CSA in Dover, MA

Distribution was canceled for today at Powisset due to the recent "tropical storm" Irene. Downed tree limbs and wiring issues have caused electricity to be cut off from the barn. The Powisset farm crew is such a hard working group; I send them good wishes as they work through these issues.

Plans for a family weekend went to the wayside with the approaching storm and I was looking for a recipe that might give us some good leftovers if we lost power. Which we did...

peppers from the farm

Eggplant Lasagna - serves 4-6

Vegetarian Cooking for Everyone

"stuffing"
3 lbs eggplant, sliced 1/3" thick
1 lb instant lasagna noodles
8 oz mozzarella (8 oz)
1/2 cup Parmesan cheese
6 basil leaves, torn

"sauce"
2 1/2 cups milk
3 garlic cloves
4 Tablespoons butter
1/4 cup flour
1/2 cup cream

1. Roast eggplant in a 425 oven 15-20 per side. Make sure to use olive oil on each side and a sprinkle of kosher salt.
2. Slowly heat milk and garlic to a boil on the stove top. Set aside covered for 15 minutes.
3. On the stove top, melt butter, stir in flour, pour in garlic milk - combine all with a whisk and simmer 20 minutes until thickened.
4. Lightly butter a 8x10 baking dish. Spread 1/2 cup sauce on bottom. Add a layer of pasta and cover with 1/3 cup sauce. Lay down 1/3 of eggplant, 1/3 of mozzarella, 2 T Parm and 1/3 of basil. Repeat twice. Top with final layer of pasta and cover with remaining sauce and Parm. Cover with foil. Bake at 400 for 25-30 minutes. Remove cover and bake 10-15 more minutes. Let stand for a few minutes before serving.

cucumbers from the farm

The weather change and the upcoming start of the school year has got me thinking about fall and a collection to go along with it... blues, browns, greens, whites

beans from the farm

community outreach video

2011-08-25T13:17:00.000-04:00

Make sure to listen...

Find out more about Potters Place and their mission as a not for profit school and cooperative studio by visiting www.pottersplace.info

community outreach

2011-08-23T08:07:00.001-04:00

I've always looked for ways to involve myself in my community. The definition of "my community" changes based on where my interests lie. This week, on behalf of Potters Place, the not for profit pottery school and cooperative studio that I am a long standing member of, I am fulfilling the mission to spread our love of pottery to neighboring communities.

Today, I will be reaching out to the community of Dover by means of doing a wheel throwing demonstration. Dover is where I am a member of the Powessit CSA. They have embraced the community spirit and encouraged workshops and selling by Potters Place members. I look forward to spending a few hours there engaging with members and their families around the pottery wheel. I'm planning to demonstrate "throwing off the hump" where I can make a group of small bowls from one larger ball of clay.

On Wednesday, I'm heading over to nearby Dedham. There is a farmers market in the square that features members from the outlying communities. Demonstrating wheel throwing again, this will be a different experience. I've decided to demonstrate a couple of different forms like a spoonrest, bowl, tumbler. I'll be talking about classes and workshops, membership and sales at the Dedham Farmers Market. Perhaps I can interest some neighbors to come "play with clay".

As creative people, artists have many gifts to share. Potters create functional wares to sell, teach students a craft, and, plant seeds that will guarantee future generations of potters. Too often, the need to earn overshadows the gifts we can share without monetary value. A community of potters can do great things! Wish me luck!

New Day Pottery

2011-08-18T12:11:00.000-04:00

Having just returned from a wonderful trip to North Carolina, I thought it might be appropriate to feature a potter from North Carolina who has a food and pottery connection. Meet North Carolina potter, Judy Abdelaziz. She lives and works in Charlotte. Judy makes decorative and functional pottery and sells as "New Day Pottery".

When I asked Judy about her food and pottery relationship, she said she "enjoys entertaining and finds herself making items that are mostly for serving."

She sent me a delicious recipe (her husband's favorite!) perfect for the season which she recommends serving in any one of her beautiful bowls!

Waldorf Salad
4 medium apples
1 tbsp. lemon juice
1/2 cup chopped celery
1/4 cup raisins
1/2 cup chopped pecans
1/2 cup mayonnaise
1 tbsp sugar
1/2 tsp lemon juice
1/2 cup whipping cream
ground nutmeg

Core and dice apples. In a bowl sprinkle apples with 1 tbsp lemon juice. Add celery, raisins and pecans. Add mayo, sugar and 1/2 tsp lemon juice. Fold in whip cream. Cover and chill. Sprinkle with nutmeg.

"A new item that she is excited about this year is the deviled egg tray. She serves deviled eggs a lot when she has Bunko or Spades at her house. Her family really likes them." Could she share that recipe and send a photo of that serving dish too?!!!

Judy's work is very colorful! Her pieces are fired in a mid range electric kiln to make them oven, microwave and food safe.

This year, she is President and the website administrator for the Carolina Claymatters Guild, as well as belonging to Mints Hill Arts and the Southern Arts Society. Find out more about New Day Pottery on Judy's blog, her facebook page and her etsy shop

Carolina bound

2011-08-16T09:06:00.000-04:00

Having just returned from a family trip to North Carolina, I have a greater understanding of pottery in that region. Seeped in history, clay artists are well respected crafts people, many finding a home amidst other potters and potteries in an area called Seagrove. Located midway between two central cities, Charlotte and Raleigh, Seagrove is a ceramic mecca where the North Carolina Pottery Center "promotes public awareness and appreciation of the history, heritage and ongoing tradition of pottery making in North Carolina". Pictured right is a look at the inside of the center.

The center houses permanent exhibits of North Carolina pottery from pre-historic Native American through the 21st century. An exhibit just ended that featured pottery from the Yadkin Valley Craft Guild. Featuring potters such as Nancy Goodwin and Richard Montgomery. In addition to exhibits, Seagrove offers workshops and demonstrations. Anyone can support the center by becoming a member. Click here for more information.

North Carolina boasts great pottery and delicious southern food. We sampled hush puppies and hot biscuits, two types of BBQ, fried pickles and pecan pie. Since tomatoes are in season in the north, I'm sharing this delicious one for a southern tasting! Enjoy!

Fried Green Tomatoes

By: Diana Swenson-Siegel on www.allrecipies.com

"You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love."

4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying

Slice tomatoes 1/2 inch thick. Discard the ends.

Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

I purchased a mug to bring home to remind me of my visit to North Carolina - lucky me!

Grace Pottery

2011-08-04T08:13:00.000-04:00

Kathleen Sarsfield of Grace Pottery creates pottery in Jeannette, Pennsylvania. It is here in her home studio that she explores with her speckled buff stoneware or traditional porcelain, finding inspiration from nature, as she creates her functional ware.

Kathleen is always thinking about the relationship between her pottery and the food it is used for.

She says, "As I drink my morning coffee from a handmade mug, I slow down and feel the surface of the piece. I enjoy the colors of the glazes and the textures. It's a wonderful way to start the day!"

"Growing our own food, buying local fresh from the farm and using handmade cooking and serving pieces focus all our senses on nourishing ourselves." Grace Pottery

Here is a recipe that she makes for many summer picnics:

Baked Beans
Recipe from Kathleen's Mom

2 cups dried Great Northern beans (or whatever beans you prefer)
2 cups fresh tomatoes, blanched, skinned and crushed
1 cup water (saved from soaking beans)
½ cup brown sugar or honey
2 tbsp. molasses
¼ cups chopped onion
1 clove of garlic minced
1 Bay Leaf
A dash of ground cloves or chili powder
½ tsp. dried mustard

Cover beans with water and soak overnight. Drain beans, saving 1 cup of the liquid. Mix tomatoes, water, honey, molasses and cloves in bean pot. Add beans and remaining ingredients.Bake uncovered at 300 degrees for 2-1/2 hours adding water if necessary. Allow to cool slowly.

She suggests her beautiful Casserole Bean Pot for serving!

Find out more about Grace Pottery, Stoneware and Porcelain Pots of Purpose at etsy or visit her facebook page. Kathleen is also a member of the etsy mud team and the Potters Council.

The Mug

2011-08-02T07:00:00.022-04:00

One could make a case for "The Mug" as one of the most important elements in the pottery and food relationship. Most of us start our day with coffee or tea in our favorite mug. The Mug functions as a drinking vessel and a conduit to nourish our body and soul.

In anticipation of farm stand sales this summer, I threw a variety of mugs. A successful glaze kiln yielded the fine assortment pictured above. In order to understand my mugs better, I filled each with water. Why? I wanted to see exactly how much liquid each would hold. As a functional piece of pottery, food and beverage usage needs to be considered. Here's what I found:

18 ounces

16 ounces

14 ounces

12 ounces

What's local and good to eat while you are sipping your morning java? This is a favorite when Blueberries are in season...

Blueberry Pound Cake
Cooking Light 1998

2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) package 1/3 less-fat cream cheese -- softened
3 large eggs
1 large egg white
3 cups all-purpose flour -- divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar 4 teaspoons lemon juice
1. Preheat oven to 350.

2. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray.

3. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

4. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

I'm selling these beautiful mugs at the Powessit Farm Stand today, August 2nd from 1:30-6:30.

Potsdamelf Creations

2011-07-28T07:50:00.000-04:00

bird mugs

Sarah E. Lynch is an artist working in upstate New York (Potsdam to be exact, like the name of her etsy shop). She works in many mediums including photography, painting and ceramics. Her work is inspired mostly from animals.

I met Sarah through Etsy where we talked about the connection she has between food and her ceramic creations. She grew up going to the local food co-op with her parents and helping them in the garden.

carrot eating bunny

"It wasn't till I went to school that I learned that many people are very disconnected from their food. Some people don't even have house plants let alone a garden!" Sarah Lynch

Some of her pottery is created to raise awareness about food, the food chain and eating. "Many people don't want to think about where their food comes from. We support our neighbors and friends when we pick our own fruits and vegetables locally."

An example of Sarah's food and pottery relationship is her Gazpacho recipe that can be eaten out of her bird bowls.

bird bowl

Gazpacho

modified from a Joy of Cooking recipe

3 large tomatoes
1 cucumber
1 green pepper
1 clove garlic
1 peeled and thinly sliced sweet onion (vidalia or purple)
1/2 cup or more of fresh chives, parsley, basil, chervil, and tarragon
1/2 cup olive oil
3 tablespoons lime or lemon juice
3 cups chilled chicken stock, beef stock, or just plain water
1/2 teaspoon of paprika
salt to taste (apx 1 teaspoon)

Many people use a food processor to puree this soup but I prefer to just finely chop all the ingredients. It's nice to see the individual parts and colors.

Seed and chop the tomatoes and cucumbers. ( I peel my cucumbers but not everyone does this) Put them in a large bowl. Seed and finely chop green peppers and add them to the bowl. Mice garlic and sweet onion. Add these to the bowl too. Wash, chop, and add the mixture of fresh herbs. Combine your choice of stock with olive oil, lemon juice, paprika, and salt. Mix everything all together and chill till it's time to eat.

I find this goes really well with cheesy garlic bread and any type of grilled meat product.

fish eating crane

Find out more about Sarah and her work from her website, etsy shop and facebook.

Soda Fire

2011-07-26T08:27:00.000-04:00

Last week I finished up a workshop on soda fire. It gave me a whole new way of looking at surface decoration. I then took my new pieces to a Farm Stand at Powessit and shared my new work with CSA members. Here are some photos of my new work:

Soda Fire Cups

Carbon Trap Bowls

Leaf Bowl

I made sure when I was glazing to choose food safe liners as I wanted all my work to be usable as vessels for serving and eating from. I might not throw these in the dishwasher as I would my cone 6 ware because the results are so unique and hand-washing would add yet another way of interacting with the work.

What would I serve in my new work; well, what's in season? There will be beans in the garden today, so my suggestion would be a SLAW! Here is the recipe from the Powessit Blog. Enjoy!

Powessit Slaw
created by Tod Dimmick

1 pint green beans
1 apple, sliced, with peel
4-5 carrots
4-5 scallions, minced
a handful of basil leaves, minced
a handful of parsley leaves, minced

Juice of 1/2 lemon
4 TB good olive oil
Salt and pepper to taste

Run the beans, apple slices, and carrots through a food processor equipped with a shredding disk. Scrape that mixture into a serving bowl, and stir in the scallions, basil and parsley. Drizzle with lemon juice and olive oil, and toss. Distribute to serving plates, seasoning to taste with salt and pepper.

If you would like to see more of my soda fire work, click the link on the right to access my flickr account.

CLW Pottery

2011-07-21T13:40:00.000-04:00

Cindy Weaver is the creative contemporary ceramicist of CLW Pottery. She works with both Porcelain and clay in her studio located in Wilmington, North Carolina.

Her work is influenced by her garden and her choice of food. Her work can be sculptural and functional depending on her inspiration.

Cindy's work has been recognized throughout the nation, but she was ever so kind to speak to me about her functional work and send me a delicious recipe for Fennel Salad

"I look for simplicity in everything" says Cindy

"It is reflected in my porcelain work, my home decor, and my food. Because I enjoy cooking and creating meals with what is fresh, plentiful, and on hand, I tend not to follow recipes. Sure, I read them and get inspired by them, but then inevitably, I create my own version."

Here is a simple, elegant example of a summer salad Cindy made last week:

Fennel salad

1 med. large cucumber sliced very thin
1large fennel bulb sliced as thin as you can
1cup chopped Italian parsley
1 cup sweet red peppers sliced very thin
1 handful or more per person, mixed baby greens.
dressing
1 fresh lemon juiced
1/3 Cup olive oil
pinch of salt
pepper to taste
1/3 cup slivered almonds

How does Cindy describe the relationship she has with her pottery and the food she chooses to eat? "A candlelit table filled with handmade plates, platters, and bowls of foods that have been joyfully made is a treat for body and soul. The clinking of spoons and wine glasses as the food is served all adds to our delight as well as the taste of the meal."

Find out more about Cindy on etsy or on her website

Inspiration

2011-07-19T06:00:00.001-04:00

So much of the inspiration for my pottery comes from the local food that I eat as a result of being a member of a local CSA. That inspiration comes from not only the way that I use the food in recipies, but also the actual food itself. Take for example these two tone bowls.

I am spellbound by a summer squash that is green, yellow, green ... It is a special type called Zephyr Squash. It is a hybrid of a crookneck squash and a delicata squash. Use it the same way you would any summer squash (It's just prettier). They are the inspiration for my beautiful two tone bowls.

I'm working on this bunny bowl; it is in the first stage (greenware). It has been wheel thrown, hand trimmed and painted with underglaze paints. Once it is dry, It will be fired in a kiln, then glazed and fired in another kiln. It will look different in the final state.

The inspiration for this bowl comes from a couple of sources:

1. Someone asked to make a bunny bowl like I made last year, so I combed my sketch books and found a photo. My painted pieces are always original, so I experimented....

2. Fresh carrots from the CSA. Tops have been cut off, but I remember what they look like: all green and curly.

3. The dedham pottery dishes we use daily to eat on.

4. The shape of the form. I'm inspired to paint on many surfaces of my bowls. Painting the bottom of a bowl means that when you are finished eating and are in the process of washing up, you turn it over and the bowl rewards you with yet another gift.

Tuesday is distribution day at Powessit. I know there are many delicious veggies and fresh flowers awaiting. The farm stand is open from 1:30-6:30 and I'll be selling my pottery too. Food and Pottery; each are inspirational!

See you in the barn on Tuesday, July 19th....

Willow Avenue Pottery

2011-07-14T13:23:00.002-04:00

Becky makes all the stoneware pots of Willow Avenue Pottery. She and her husband live in Panora, Iowa, where they raise chickens and ducks, have beehives, and, belong to a CSA called "Small Potatoes"."

"Taking a ball of clay and turning it into a functional piece of art has always been the alluring aspect of ceramics to me. I enjoy that there are an endless variety of techniques, materials, and firing methods." says Becky of Willow Avenue Pottery

When asked about her relationship between food and pottery, she sent me this recipe. The ingredients were fresh in her refrigerator!

Becky's Killer Salad
a mix of lettuce, hard boiled eggs, soy nuts, two kinds of shredded cheese (both local, from the farmers market), croutons, and a handful of 'trail mix' which is a bunch of dried fruits/nuts, and some parm-cheese yogurt dressing.

She recommends any of her dent bowls. They would be great for salads.

At every point in her life, clay has been an outlet for her creativity. In middle school, she started using the wheel. Since then, Becky has looked for a way to make pots whenever she can.

"My pottery is one of a kind. It is made for every day enjoyment."

For more information on Willow Ave Pottery, check out Becky's blog, website, facebook and Etsy store.

It's the things we surround ourselves with.

2011-07-12T06:06:00.005-04:00

As I was stirring up some ingredients for my favorite swiss chard pie, I began to think about the pieces of pottery I use everyday.

Sometimes they are mine and sometimes they are others.

This spoonrest was made by me. I love it and use it everyday. The best thing about it is that each night after I finish cooking dinner, I throw it in the dishwasher...Love that!

Then there is my butter dish made by my friend Sue Brum that my kids gave me for Christmas. The colors clearly go well in my kitchen.

Here is my salt cellar that my daughter made on the wheel. It is filled with Kosher salt. I use it all the time.

My windowsill: more pottery handmade by my daughter.

The pie is ready to go in the oven.
Here's the recipe:

Swiss Chard Pie - serves 4

A recipe from the Boston Globe

1 frozen 9" pie shell
1 bunch swiss chard, leaves and stems separated
3 strips bacon, chopped
1 T veg oil
1 large onion, finely chopped
2 cloves garic, finely chopped
4 eggs
1/4 t nutmeg
1/2 c Parmesan cheese

1. Cook pie crust, covered with tinfoil, 25 minutes at 375. Cool.
2. Chop swiss chard coarsley and add to skillet. Cook over med heat until wilted. Increase heat to high and cook until excess liquid evaporates. Remove from pan.
3. Add bacon to skillet and cook 5 minutes. Add to swiss chard. Wipe pan.
4. Add oil to skillet, add onion, garlic, and finely chopped swiss chard stems. Cover and cook on low for 8 minutes. Stir in swiss chard leaves and bacon. Transfer to pie shell. Set shell on cookie sheet.
5. Combine eggs, nutmeg, cheese, salt and pepper. Pour over veg. Use a spoon to press pie so that it is evenly dispersed in the shell.
6. Bake at 350 for 30 minutes until center is set.

Now it's time for a cup of tea in my favorite mug made by my friend Lizanne Donegan. It's the things that we surround ourselves with that make our relationship between food and pottery all that more clear.

All the pottery featured in my blog today was created at Potters Place in Walpole, MA.

Blue Sky Pottery

2011-06-30T08:58:00.000-04:00

Deb Babcock is the artist behind the clay creations of Blue Sky Pottery. She is also a Colorado Master Gardner. The work I am most drawn to is her "aspen/birch forest" functional pottery. It is a beautiful collaboration between Deb's interests: the natural world and clay.

Deb is a studio potter who works in porcelain and stoneware creating one of a kind, functional pottery including whimsical teapots and tea cups, bowls, casseroles, plates, tumblers, platters, vases and tiles. She has studied under many renowned potters that have helped her with her own pottery voice.

What about her connection between food and pottery?

Deb says," Frankly, I'm not an avid cook and prefer pretty simple meals. I like to garden and am especially happy when I can pick lettuce, pea pods and the like out of my garden during the summer and fall and use them for dinners."

For dessert, here is
her favorite brownie recipe that she bakes up in her Pie Pan

1 c butter3.5 oz unsweetened chocolate
3 T cocoa
1.5 c flour (plus 2T if you live high altitude)
1/2 t baking powder
4 eggs
1 t salt
2 c sugar
1 t vanilla extract
1 c chocolate chips
1.5 c dried cherries

1. Preheat oven to 375.
2. Melt butter with unsweetened chocolate and set aside to cool.
3.Sift cocoa, flour baking powder and salt in medium bowl.
4.Beat eggs until creamy in large bowl, gradually adding in the sugar.
5.Add vanilla to the cooled chocolate and stir into the egg mix. Stir in the dry ingredients.
6.Then add the cherries and stir until combined.
7.Pour into a buttered baking pan (I use my pie pan, but any 9 x 13 pan or similar will work) Sprinkle the chocolate chips on top and bake 30 - 35 minutes until the center no longer jiggles.

"These brownies are rich and delicious with the added surprise of dried cherries. Coming from Michigan where cherries are found in abundance, I order 10 pound boxes of them a couple times a year to be sent to Colorado and use them in salads, trail mix for our hikes, and in brownies."

All of Deb's glazes are food safe. They can withstand use in the microwave, oven and dishwasher, unless specified otherwise. However, as with any handmade pottery, it will retain its fresh, good looks longer with limited microwave use and hand washing.

Deb's etsy shop is the best place to see her work unless of coarse you live in Steamboat, Colorado where you can visit her studio/gallery. She is a founding member of the Steamboat Clay Artisans, a member of the etsymudteam, and accessible through facebook.

Fourth of July

2011-06-28T07:59:00.000-04:00

What American doesn't love a patriotic fourth of July gathering with fireworks, good food, family and close friends? I know I do. Our party will have hot dogs and hamburgers, chips and pickles. I'm going to make a bowl of potato salad.

perfect bowl for potato salad

Potato Salad - serves 8

Heart of the Home by Susan Branch

2 lbs red bliss potatoes, scrubbed and halved

1/2 lb bacon, chopped

1/2 cup shallots, finely chopped

1//4 cup olive oil

1/2 cup red wine vinegar

1 cup parsley, finely chopped

1/2 cup red onion, chopped

1/2 cup celery, chopped

salt and pepper

1. Boil potatoes until tender, drain, cut into bite size pieces.
2. Fry bacon. set aside. Drain all but 3 T of bacon fat from the pan. Add shallots and saute until soft. Combine shallots and cooked bacon and pour over hot potatoes.

3. Add remaining ingredients. Stir well. Serve at room temperature.

With the bounty of local farm fresh strawberries, I'm making strawberry shortcake this weekend too.

a bowl for cake; a bowl for berries

Strawberry Shortcakes for 8

Martha Stewart Food Magazine

cakes~

2 1/2 cups flour

1 stick butter (cold)

1/3 cup plus 1 T sugar

2 1/2 tsp baking powder

1 cup milk

1. Preheat oven to 425. In a food processor, combine flour, butter, 1/3 cup sugar and baking powder; process until mixture resembles coarse meal. Add milk until moistened.

2. Turn dough onto lightly floured surface and gently pat into a 4x8 inch rectangle.

3. Dust a large knife with flour; cut dough into eight squares. Transfer to a baking sheet; sprinkle with remaining sugar. Bake 25-30 minutes; cool on baking sheet. Serve with berries and whipped cream.

sweetened strawberries~

Hull and quarter 6 cups fresh strawberries. Toss with 1/4 cup sugar. Let stand about 20 minutes before serving.

bowls for ice cream with strawberries

If there are left over strawberries, serve over a scoop of vanilla ice cream the next day, or perhaps spooned over some warm pancakes or waffles in the morning....

Vase for flowers

Whether for yourself or your host, there is no better table topper than a handmade vase filled with flowers from the garden. Enjoy your celebration!

red and blue criss cross glazing for functional ware...

What will you bring to your 4th of July events in a handmade piece of pottery?

Janson Pottery

2011-06-23T06:00:00.002-04:00

I met Janet of Janson Pottery "virtually" through the etsy mud team. I immediately felt a connection with this Canadian potter who creates handmade pottery to fill a need in everyday life, like her pitchers (photo below) and her textural tiles she sells for kitchen back splashes.

Janet uses both a potter's wheel and slab roller to create work from mid range porcelain. She makes up all her own glazes and uses them alone or layered over a base glaze. All work is suitable for microwave and dishwasher, although hand washing will prolong the life of the piece.

Janet's handmade porcelain pieces are an attempt to give people an opportunity to pause in their busy lives. Simple forms invite touch while offering a beautiful backdrop for the food we serve our loved ones.

Janson Pottery's connection with food and pottery starts first thing in the morning. She says, "How I love berry season! I especially love making smoothies with these lovely delicious red fruit and I like to have enough for everyone in the morning. I like making small tumblers and little pitchers for our breakfast table. My family loves them and they are a great way to begin the day." Try her smoothie recipe which she serves in the tumblers pictured above.

Easy Strawberry Smoothie Recipe
1 large ripe banana, peeled and sliced
1 cup strawberries, frozen
1 tsp of lemon/lime juice
1 cup of pure water
3-6 ice cubes

Pour water and juice into the blender. Then, place banana on the bottom with the frozen berries and ice on top. Blend on low for 10-20 seconds. Then increase the speed to medium/high until creamy smooth.

"Besides being delicious, strawberries are high in fiber, vitamins, minerals, and antioxidants. This yummy fruit is full of flavor and contributes to overall health"

And for the breakfast table, here are some pretty vases...

Thankfully the postal strike is under control in Canada and Janson Pottery's etsy shop is up and running again. Please visit her shop to see more of her beautiful work. As I mentioned earlier, she and I are both members of the etsy mud team where we share our love of clay with other potters.

In addition to being an etsy seller, Janet has a wonderful website which includes her blog and a link to her facebook page

Summertime

2011-06-21T07:15:00.000-04:00

Today is the first day of summer and I'm off to sell pottery at the Powessit Farm Stand this afternoon. I love spending an extended time at the farm because I get to interact with people who share my passion for good local food and great pottery...it's going to be a blast!

I'll be selling lots of functional pottery, perfect for eating and serving food from. All my pottery is dishwasher and microwave safe. Food just tastes better in a handmade piece of pottery.

I love this new color combination that uses this summertime blue. It works really well with the Temoko brown and matte white too. Different combinations produce different colors and expand my palette.

Here is a recipe to start your summer off:

Sauteed Radishes (truth be known...I never liked radishes until I cooked them....)

separate red radishes from their stems

wash and slice

heat a skillet, add a combination of olive oil and butter

add radishes to the pan and saute until soft

If you like to use the entire radish, add a bit more oil and add the greens in.

sprinkle a little kosher salt over your veggies

...serve in your favorite handmade bowl and enjoy the relationship between the food and pottery...

And, MY blog was included in the best 50 ceramic blogs!
Click here to see more:

Guide To Art Schools.com

50 Best Ceramics Blogs

Lynn Isaacson of New Prospect Pottery

2011-06-16T16:57:00.000-04:00

Hudson Valley Potter, Lynn Isaacson has been working in clay seriously for the last 15 years. She is also a teacher, painter and now she enjoys making “functional” pottery.

She describes her food and pottery relationship in this way:

"The spirit of creating objects that are not only beautiful to see and hold, but have a purpose in our daily lives, gives me tremendous pleasure. I love to share the pots I make, and collect, using them with friends and family. It makes enjoying a meal doubly pleasurable."

Artisan No-Knead Bread Recipe

Recipe by Lynn Isaacson, New Prospect Pottery

3 cups all-purpose flour or bread flour
1 cup cornmeal (course ground cornmeal is preferred by some)
1/2 teaspoon instant yeast
2 teaspoons salt
2 tablespoons molasses
2 cups water

Instructions:

1.Combine all the dry ingredients (flour, yeast, salt) in the large bowl and stir with spoon for about 15 seconds. Pour molasses on top. Add water to the bowl and stir for about 1 or 2 minutes (it won’t look that good but that doesn’t matter). Cover the top of the bowl loosely with plastic wrap.

2. Let sit on counter top for about 12 to 16 hours (I usually do this for about 13 hours), the dough will look all bubbly on the top when done rising.

3. Generously sprinkle cornmeal or flour the top of your clean counter top or a cutting board (don’t worry about using too much, it won’t hurt it).

4. Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl. Sprinkle a little cornmeal or flour on top of the dough and rub your hands together with flour. With you hands, gently stretch the dough out to a rectangle shape.

Covered Bakeware Instructions:

1. Fold the left side half way over and then fold the right side over it.

2. Fold the top to the bottom.

3. lightly grease a 3 quart (or larger) bowl and sprinkle flour in it to lightly cover the sides and bottom of bowl.

4. Place the dough into the lightly greased and floured bowl.

5. Let dough rise till it is almost doubled in size (about 1 to 1.5 hours).

6. Place empty bakeware in oven and turn oven to 450 degrees, to pre-heat bakeware for 15 minutes.

7. Open oven, remove bakeware lid, pour dough from the bowl into bakeware, replace lid, and close oven.

8.Let bread bake for 30 minutes, then open oven and remove bakeware lid and close oven.

9. Let bread bake for another 15 minutes without the bakeware lid.

Remove from oven, dump bread out on a cooling rack or your counter top and allow it to cool. Enjoy!

Here is Lynn's beautiful stoneware bean pot or casserole. "It has been wood fired and salt glazed. There was no glaze placed on the exterior of the clay. A heavy amount of salt was introduced into the wood fired kiln when it reached 2350 degrees. The salt vapor created the beautiful 'orange peel' texture. The interior of the pot was lined in a food safe gold shino glaze. This casserole must be placed in a cool oven to avoid thermal shock. It is dishwasher and microwave safe. It is a functional and beautiful way to cook and serve in the same vessel."

Lynn's website is full of her beautiful pottery. She sells her work from her etsy shop as well as the Byrdcliffe Shop in Woodstock, New York. She has just purchased a new kiln for reduction firing... can't wait to see what comes out of the fire!

Green Greens

2011-06-14T07:12:00.000-04:00

lily of the valley bowl with local broccoli

Everything is GREEN these days from the local leafy greens at farm stands to the bountiful green grass in my own yard.

Look up "GREEN" on the Internet, and you will find Wikipedia's beautiful green photo (left) as well as a definition that includes such phrases as "green symbolizes hope and growth" and has "ties to nature". There is a great vegetarian website called "green". And also green.yahoo.com where you can get tips on going green.

But I really like this one best: Heart of Green Awards where among many interesting facts, they name "Urban Pantry" as the hot new cookbook for 2011.

I read through many cookbooks this week, but decided on a trusted one to start my seasonal green cooking: Vegetarian Cooking for Everyone, given to me by a friend and fellow advocate of sustainability. Here's the recipe that I made multiple times because it was so easy to substitute in different veggies.

Stir-Fried Mixed Greens - 2-4 servings
Vegetarian Cooking for Everyone
1 T peanut oil
1 tsp roasted peanut oil
1 T minced garlic
1 T chopped ginger
1/2 tsp red pepper flakes
2 T chopped scallions
10 cups greens, sliced into ribbons about 3/4 inch thick
1/2 cup stock
2 tsp dark sesame oil
1 tsp rice wine
1 tsp cornstarch diluted with 3 T water

Heat wok and both peanut oils. When hot, add garlic, ginger, red paper flakes, and scallions. Stir-fry 30 seconds, then add greens and stir-fry 1 minute more. Add stock, cornstarch, cover, and steam until tender. Season with remaining ingredients. Serve with brown rice.

Green Leaf Bowl

Note: For the most interesting stir-fry, use a combination of greens like bok choy, spinach, lettuce and cabbage. Sprinkle sesame seeds over cooked greens. I serve my stir-fry with brown rice, but you could easily mix with noodles or even use in a wrap for a delicious lunch on the go.

Time to make some bowls for all these great recipes I'm finding...

Porcelain Jazz

2011-06-09T06:55:00.000-04:00

cup and saucer

"Handmade dishes make our daily lives more enjoyable and bring that sense of special occasion into our routine lives. " Porcelain Jazz

Cecily Maples of Porcelain Jazz creates functional pottery from stoneware clay in Lubbock, Texas. She was born in Japan where her father was an American consul. Her mother was an avid collector of folk craft. She also creates jewelry from porcelain clay.

casserole

I love the response Cecily gave when I asked her about her relationship between food and pottery. "When it comes to festive gatherings, choosing handmade items help to create and recall memories. We all long for strong emotional associations with those we love. I've heard of families fighting to inherit the milk pitchers used on the table when they were children."

Her recipe: Cecily's Delicious Slaw

Ingredients:dependent on what's at the grocery...

1/2 head medium size cabbage (Slawed with a knife)
1 package julienned carrots
1package julienned broccoli stalks
1 bunch of green onions (optional)
1 can crushed pineapple (its better with fresh pineapple if you can find it)
2 crushed garlic cloves
1 1/2" piece Fresh Ginger (grated)
Walnuts (to taste)
1/2 box raisins or a package of craisins or both
1 bottle Bragg's Ginger & Sesame Salad Dressing

Directions:

Using a large kitchen bowl (I use a really big metal one that gives me tossing room) dump in your slawed cabbage, carrots, broccoli, green onions, walnuts and raisins/craisins. Toss until thoroughly mixed. Then put the mixture into your stoneware salad bowl (or a glass bowl). Don't use metal, plastic or low fire ceramics for the marinating stage. You need a bowl that is non-reactive with acids and that means glass or high fire ceramics. Nice thing about a bowl like that is it can usually double up as your serving bowl as well.

In a mixing bowl mix crushed pineapple with juice, garlic, ginger, and salad dressing. Pour this mixture over your slaw in the salad bowl, cover and refrigerate for about 24 hours. It gets better the longer it marinates so I usually make a big batch and eat on it all week.

waterfall bowl

She likes to serve her slaw in one of her beautiful Waterfall Bowls -

Her pottery is food, oven, microwave and dishwasher safe. She pays attention to detail glazing her bottoms to reduce the amount of scratchy surface coming in contact with one's furniture. Her work is mainly hand thrown.

Find out more about Porcelain Jazz by visiting her etsy shop; her facebook page or
for a monthly update on Porcelain Jazz subscribe to her newsletter. Send her a convo through her etsy shop.

Distribution Starts Today - Food & Pottery Celebrates a New Season

2011-06-07T08:05:00.002-04:00

favorite glaze combination

The 2011 season starts today at Powisset Farm where I join 300 members to support community agriculture, also referred to as a CSA. I connected recently with the farmers when I sold my work at the Powisset Farm Festival in May. I learned that they have expanded their venue to include two farm stands per week, one at Powessit and one at Rocky Woods. Area residents can now reap the benefits of the local food movement without becoming members.

In anticipation of today's distribution, I've been creating bowls - big and small that will work with all sorts of recipes. White stoneware, colorful glaze combinations and under glaze paints are my ingredients as I forge ahead into a new season of food and pottery connections.

small bowls right off the wheel

arugula

Yesterday, I received an email with pictures of what might be at the distribution this week. I noticed arugula (something I had never eaten before joining a CSA) on the list. This vegetable is bitter and delicious and something even my kids will devour!

I stopped at the market last night to pick up a few staples so I could make this recipe tonight. Served in a big open salad bowl, there

won't be any leftovers...

Arugula Salad

Bunch of Arugula - washed and dried

Dried Cranberries

Crumbled Feta cheese

Pistachio Nuts

Balsamic Vinegar

Olive Oil

Toss together...yum!

Later in the week, I'll be cooking with other veggies from this week's distribution like, lettuces, bok choi and radishes. I'll refer to Powessit Food Blog for more ways to cook with this local fare.

Bowls, Bowls, Bowls...