Memorial Day Weekend - what to bring?

Memorial Day Weekend in New England means jumping in the car and heading to the beach. That's what I plan to do because I hear the weather is going to clear up and be beautiful...yeah!

Votive with leaf decoration. (Dedham Square Artist Guild).

 Arriving with a hostess gift is a great way to make a good impression.  Whether it is family or friend, my colorful votives make a nice affordable gift.  Stop by the Dedham Guild to see the other colors.

Candles aglow in wheel thrown hand stamped and decorated votives.

Food and Pottery Connection:

Easy-Peasy for a weekend of fun in the sun New England style

Make this:

Shrimp Salad - 

Heart of the Home Cookbook by Susan Branch (Notes from a Vineyard Kitchen)

Large size cooked shrimp, chopped

Avocado

Fresh Pink grapefruit sections

mayonnaise

orange juice

Put an equal amount of chopped shrimp, cubed avocado and pink grapefruit sections into a (handmade) bowl.  Dress with a little mayonnaise sweetened and thinned with orange juice. 

Serve Chilled In this:

wheel thrown hand trimmed bowl in dark green/blue glossy glaze

If you really had a nice time, wash the bowl and leave it for your host... I'm sure you'll be invited again.

One of a kind dark green/blue glossy bowl is available at the Dedham Square Artist Guild at 553 High Street in Dedham, MA.

Willow Avenue Pottery

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. 

 

    

Distribution Starts Today - Food & Pottery Celebrates a New Season

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...

Flower Show

Having been to the Providence Flower Show a few weeks ago, I've been dreaming of spring buds. Finally we've had crocus petals popping up and daffodils following. Leafing though a new cookbook from my mother, I found this delicious recipe with flowers, fruit, cheese - ingredients that are good to eat now as we await the new harvest.

Hearty Greens with Pear, Blue Cheese and Chives - serves 4 as a starter
Recipies from the Garden by Rosalind Creasy

Salad:
4 large handfuls of mixed salad greens: lettuces, spinach, endive, raddicho
1 T lemon juice
2 ripe Bartlett pears
8 thin triangles of blue cheese

Dressing:
1/4 cup nonfat yogurt
1/3 cup crumbled blue cheese
1 tsp Dijon-style mustard
1/2 tsp Worchestershire sauce
2 tsp white wine vinegar
1/4 tsp curry powder
3 T snipped chives
1 tsp honey
salt and fresh ground pepper

Garnish: chive leaves and blossoms

1. Make dressing and refrigerate until ready to use.
2. Wash and dry mixed greens. Divide onto 4 plates.
3. Cut pears into 1/2 inch strips and dip in bowl of lemon juice and water before placing on greens. Arrange 4-6 slices on each plate.
4. Place 2 slices of blue cheese on side of plate.
5. Garnish with chive.
6. Pour dressing into a bowl and serve with salads.

Handthrown bowls with painted floral motifs...

last of the summer salads...

We're still getting arugula from the farm. The combination of the peppery green and a strawberry or watermelon speaks summer to me. I'm just not ready for fall to really be here yet...

Arugula Salad
Bunch of Arugula - washed and dried
Watermelon - seeds removed, cut off the rind, cut into bite size pieces
Crumbled Feta cheese - to your liking
Balsamic Vinegar
Olive Oil

Toss together...yum!

Salad Bowls colored in mellow greens of summer.

Color of Beets

The color of beets remind me of fall and that a seasonal change is close at hand. Beets are one of those vegetables that people either love or hate. I happen to be in the love camp and not only because of the taste. When there are rich burgundy colored beets and golden yellow ones, ones variegated and pink in tone, it effects me in the same way colorful heirloom tomatoes do and therefore I love to eat them without much interference in the way of other ingredients.

Beet Salad - serves 4-6
Modified from Vegetarian Cooking for Everyone

Put 1 1/2 - 2 lbs beets, scrubbed but unpeeled in a baking dish. Add 1/4" water to the dish and cover. Bake at 375 for about 40 minutes. Rinse beets under cold water and rub off the skin.

For Salad: Cut beets into wedges, keeping different colors separate. Sprinkle goat cheese or other favorite cheese. Arugula is a nice compliment or green leaf lettuce. A nice olive oil based dressing is a favorite.

Bowls reminiscent of colorful beets....

Ah...Tomatoes!

Not only was today distribution day at the farm, but I also received the latest issue of Everyday Food Magazine. Today is all about tomatoes...5 lbs of fabulous summer fruit from the farm and fresh tomato recipies to try!

Italian Panzanella - serves 4
Everyday Food Magazine

1/4 c red wine vinegar
1/4 c olive oil
coarse salt and pepper
2 cans (15.5 oz each) cannellini beans,
drained and rinsed
3 cups large cubes country bread (5-6 oz)
1 pound plum tomatoes, cut into small pieces
1 cucumber, thinly sliced crosswise
1/4 medium red onion, thinly sliced
4 oz provolone cheese, diced
1/4 c fresh basil leaves, torn

1. In a large (handthrown!) bowl, whisk together vinegar, oil, salt and pepper.
2. Add beans, bread, tomatoes, cucumber, onion and cheese. Toss to combine. Cover and refridgerate at 2-8 hours. Just before serving, stir in basil.

Big Blue Bowl for Salad...

colorful three-bean salad ... perfect to share

The best thing about summer is having the time to reconnect with old friends. It all starts with "Can't wait to see you!" and then "What can I bring?" When you have purple, green and yellow beans that are fresh from the field, a salad is the perfect choice.

Three Bean Salad - serves 4
Great Good Food by Julee Rosso (silver palate cookbook author)

1/2 lb fresh green beans, rinsed and trimmed
1/2 lb fresh yellow beans, rinsed and trimmed
1/2 lb fresh purple beans, rinsed and trimmed
12 fresh thyme sprigs
1/2 cup vinegar
2 T olive oil
1 T fresh italian parsley
1T dijon mustard
2 t sugar
1 t black pepper
1 garlic clove minced

1. In a large pot, boil 2 qts water. Add beans and blanch 1-2 minutes. Then rinse under cold water. Drain.
2. Place beans and thyme in a shallow serving dish.
3. Whisk remaining ingredients until smooth. Pour over beans. Toss to coat.
4. Cover and marinate for 1 hour before serving.

A shallow serving dish, of course...

Potato Salad

When I was pregnant with my first child, I could not walk by a container of red bliss potato salad in the supermarket without snatching it up to eat as soon as I got home. Yesterday, I heard..."Mom, I love this potato salad!" I think I like the one I make from scratch best. It is a food that nourishes my soul and transports me to a time when I began to realize that life wasn't just about me anymore.

RED BLISS POTATO SALAD

Red potatoes - 2-3 lbs
scallions - thinly sliced
1/4 cup white vinegar
salt & pepper
3/4 cup mayonaise

1. Wash and cut potatoes into bite-size pieces. Put in pot and cover with water. Boil until just done, about 20 minutes from when you turn on the stove.
2. Mix vinegar, scallions, salt and pepper in a bowl.
3. Add hot cooked potatoes to vinegar mixture. Stir. Cool for at least an hour.
4. When ready to serve, mix in mayonaise.

A pretty serving bowl.