Monday, August 29th, 2011
Opening this Friday at the Harrison Center for the Arts in Indianapolis, Indiana is Food Con 2, an unconventional convention exploring the art and culture of food in Indiana.
I will be exhibiting art work in the main gallery featuring a guest appearance of 30 nearly extinct Marshall Strawberry plants in Marshall Strawberry, Now There are More. Check out the events page on the website for more programming including Food and the Machine, a collaborative work of performance and presentation by Butler University art and business students, and and Uncooking class! Please join us!
Food Con 2
Harrison Center for the Arts
1505 N. Delaware
Indianapolis, IN 46202
Friday, September 2
Reception 5pm-9pm
Wednesday, July 20th, 2011
Actually I’m making tiny sculptures out of the vegetables in my garden. Which is why I’ve been remiss in posting more sharecropper photos of late. Meanwhile both gardens, at home and the community garden are flourishing despite the extreme weather conditions sloppy wet spring and now a blast furnace. We had a nice garlic harvest, from cloves planted last fall, and our early peas were sweet and bountiful. Green beans are everywhere the eye can see these days of all varieties, while peppers and tomatoes are just starting to fruit. And oh yes basil–purple, thai, genovese and lime are growing wild, at least someone loves the heat. Good thing, used my last batch of pesto from last summer for lunch. Here are some photos, more to come next week.
Wednesday, May 11th, 2011
Rain rain go away come again another day. Like maybe to relieve us from those 100 degree dog days of August! The rain has slowed us down a bit, washing away some of the seeds we planted last month. But other plants seem overjoyed in soppiness. Like these beautiful radishes, freshly picked, in all shades of rose and lavender. I turned my good fortune into a lovely spring salad with mustard greens, baby lettuce, mizuna, spinach and bok choy flowers from the backyard dressed with a classic vinaigrette and tossed with some fresh chives and sage.
Classic Vinaigrette with Fresh Herbs
adapted from Basic Vinaigrette Dressing,
Julia’s Kitchen Wisdom by Julia Child
1/ 2 tablespoon shallot or scallion, finely minced
1/ 2 tablespoon of Dijon mustard (Mary used Grey Poupon)
the juice of one lemon
1/ 2 tablespoon white or red wine vinegar
1/3 to 1/2 cup olive oil
1 tablespoon of chopped fresh herbs, any combination
Salt and freshly ground pepper (to taste)
Make a paste with the mustard, salt and shallot. Whisk in the lemon juice and vinegar, and then incorporate the oil, bit by bit to form a smooth emulsion. Add chopped fresh herbs, then pepper and salt to taste.
Tuesday, April 19th, 2011
Should have occurred to me last spring when tiny lettuce seedlings sprung up seemingly from nowhere. Well actually my lettuce plants from the previous fall went to seed and there you go. This year I also have spinach and mustard now well underway. Seems there is such a thing as winter seeding. Certain plants can withstand the cold and then just come up when conditions are right in the spring. Advantages are an early crop and no need to start seedlings indoors. I will purposefully experiment more this year, but for now, pasta with fresh baby spinach and chives for lunch!