Tuesday, September 11, 2012

Farmer's Market Sweet Peppers and Pasta

In mid August, I was lucky enough to demonstrate at the Dedham Square Farmers Market under the Community tent.
I brought enough clay to demonstrate a cup, a bowl, a plate, a vase....
It was fun to interact with visitors and "talk shop".  Those who enjoy local food embrace the food and pottery connection.

While speaking to one of the nice folk who stopped to watch and chat under my tent, we decided this collection called for a blue glaze. With the changing season upon us, this dark rich blue won out.
I demonstrated tumblers, but ended up adding handles later in the process at home.
big bowl and little bowl

Food and Pottery Connection:
"There is a shift from tomatoes and peppers to kale and spinach.  The natural transition from summer to fall is marked by the produce we eat and the flavors we crave..." as well as the colors and shapes we choose to serve this new food in.

Fettuccine with sweet peppers and pine nuts
 - 4-6 servings

Fresh fettuccine pasta (like Contadina)
1/3 cup olive oil
4 cloves garlic, coarsely chopped
3-4 sweet bell peppers, cored, seeded and julienned
1/2 cup pine nuts
1/2 cup fresh basil leaves, chopped
1/2 cup Kalamata olives, pitted and halved
Salt and Pepper

In a large, heavy skillet heat the olive oil. Add garlic and bell peppers, and cook for 10 minutes, stirring continuously. Add pine nuts and cook approximately 4 minutes or until they turn golden brown. Gradually stir in basil. Add olives. Add salt and pepper to taste.

Cook pasta according to package directions - this will take 2-3 minutes at boil. Drain and mix with sauce.

Pottery: Serve in Big blue bowl (see above) and rest spoon here:
the center spiral acts as a drain
Many of these pieces will soon be for sale at the Dedham Square Artist's Guild in Dedham.

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