Thursday, May 15, 2014

Showcasing Local Artist on Local Turf

Vivid colors and organic shapes come to mind when you mention the name Chihuly. I fell in love with his works long before that name became an international synonym for modern blown glass. Yes, Chihuly holds his own amongst all of his famous glass-making predecessors. 

A few weeks ago I took a Saturday afternoon to visit the new exhibition, Chihuly Garden and Glass, at the Seattle Center. Sited just below the Space Needle, the collection takes a rightful seat among Seattle's legendary historical icons.

You might be surprised to learn that Dale is an avid collector of Northwest Native American woven baskets, trade blankets, and Pendleton Woolen Mills blankets. I first saw his Northwest collection at his famous Boathouse on  North Lake Union where I was privileged to be in the company of then U.S. National Women's soccer coach, Tony DiCicco and national team player and Olympic Gold and Silver medal winner, Tiffeny Milbrett. We sat at the single-slab fir table which spans some 86' and is lighted by seven of his chandeliers. It was a magical night. The Northwest Room boasts a similar table displaying basket-inspired glass bowls.










As you move through the inside exhibition you'll see Dale's inspiration paintings and other sprinklings of his design process but mostly his fabulous glass creations. One of my favorites was the Sealife Room. 



If you've ever been to a Chihuly exhibition, you'll be familiar with the ceilings he creates with thousands of bowls, baskets, and odds & ends. Lit from behind they create a colorful swirling collage of glass and form. This display in named "Persian Ceiling".



A few years back I attended a private function on the grounds of an estate in Medina on the shores of Lake Washington where a Chihuly installation was the focal point. Dale had made a delightful display in old wooden row boats floating just off shore. These (or similar) are now displayed here in the Ikebana and Float Boat room.



Have you ever walked around in downtown Seattle or Bellevue? Then you have for certain seen one of Dale's fabulous chandeliers hanging around whether you recognized it or not. If you noticed it you were sure to be impressed! 



Once you've meandered through the Exhibition Hall and it's nine rooms you'll find yourself gazing upwards as you enter the Glasshouse. The disk chandelier that spans the house glows from the sun's rays and takes on its own sun-like qualities. Like sparks falling to earth from a sun flare...and then you notice it. A space ship floating amongst the sparks.





And thus you transition from inside to outside and the gardens.


Coordinated in swaths of complimentary and contrasting colors each space has been thoughtfully planted and designed. Chihuly's penchant for organic shapes lends his pieces for garden use.



His glass creations mimic nature's forms which takes your imagination on a journey of interpretation. I know I've seen this gaggle of birds on the National Geographic channel, right?




While in Scottsdale one year, I attended the Desert Botanical Garden's exhibition of Chihuly where we stayed until sundown to see the installation lighted. The DBG purchased three of these spike columns for permanent display. They are just as much at home in the desert garden as they this one is here. I plan to come back and see the Seattle Center display at night.

Tucked among Black Mondo Grass this spotted ball seems to be lying in a nest...the egg of some unknown creature.





As not to rush your exploration, an outdoor cafe provides refreshment and invites reflection.


In the words of Dale Chihuly, "I want people to be overwhelmed with light and color in a way they have never experienced." You won't be disappointed by this display even if you've seen other Chihuly exhibitions. For me the complexity of his design and array of color will never be dulled by over-exposure!

Lydia

Saturday, April 26, 2014

Skagit Valley Tulip Festival

"The Mission of the Skagit Valley Tulip Festival is to coordinate and promote a countywide Spring celebration of the tulip bloom, in commemoration of the valley’s annual tulip harvest, and to be an advocate for Skagit Valley agriculture"

In 2013, the festival hosted visitors from all 50 states and 82 foreign countries!



Here in the Pacific Northwest, residence and tourist alike make a pilgrimage to the Skagit Valley as a rite of Spring. The valley floor becomes a quilt of many colors as blooms from millions of bulbs burst forth.

The Skagit Valley Agricultural History (in short)

The Skagit Valley saw its first crop of cultivated potatoes planted in 1853 on March Point. In circa 1870 the first commercial production of oats was sent to markets in Seattle and by 1908 the Skagit Delta was producing more oats and hay per acre than any other place in the United States at the time. Skagit farmland and Skagit farmers have been supplying the region, state and world with nearly every crop imaginable for over 150 years.
Today the Skagit Valley is supplying nearly 95% of the U.S. supply of table beet seed, 75% of the U.S. supply of spinach seed and approximately 8% of the spinach seed used throughout the world. Skagit Valley farmers are producing approximately 25% of the world’s cabbage seed and 50% of the world’s beet seed. More tulips, daffodils and iris bulbs are produced in the Skagit Valley than in any other county in the United States. Additionally, approximately 50 million cut flowers are grown in greenhouses and fields in the Skagit Valley and approximately 95 percent of the red potatoes grown in Washington State are from Skagit County. http://www.skagitonians.org
From April 1 through the 30th visitors can follow a pre-designed tour route. Maps and brochures are available online. How many blooms you'll see on any given day is up to Mother Nature. The day I visited there were plenty of fields and gardens to see in full bloom although the day was blustery with intermittent showers and sun breaks. Not uncommon for the Pacific Northwest! 

Although the fields are lovely in themselves, the gardens help you envision how to use bulbs in your own garden. The variety is mind boggling!


Driving along the rural roads, you'll pass by lovely country homes with their pastures of alpaca, cows, horses and sheep grazing lazily or nursing their young. New birth and beginnings of life are all around. That is what's so special about coming here. After the dark winter, the valley is coming alive and people flock here to drink it in. You can feel the energy in the air. 


If you're lucky you may get to see flocks of birds making their migration. These are the snow goose on their way to Canada and Alaska to breed.

Photographers gather here for the photo-op as the geese alight in fields close to the rural roadside.


After seeing the fields and gardens you'll be hungry! There are some wonderful spots that you won't want to miss. La Conner is just 10 minutes away where you can dine on the water of the Salish Sea and shop for locally made gifts and foods. Or continue up to highway 20, across Fidalgo Island and Deception Pass to Whidbey Island where you can catch a ferry back to the mainland. There is so much to do and see on this little trip so you'll need to plan a full day!


Before planning your trip refer to the Skagit Valley Tulip Festival website for updates on when the blooming begins. Roozengaarde has a map that shows which of their fields are in bloom and you can time your trip from this resource as well. Keep in mind that touring fields and gardens has a small admission fee. 

Happy Touring!

Thursday, March 27, 2014

Homegrown in Hollywood

 I had the opportunity to spend a wonderful week in Hollywood this past February. I was excited to see that the weather was going to be much warmer than my home town of Seattle and that I might even see the sun! Thankfully I had some free time to snoop about and on Sunday found the Farmer's Market bustling with vendors and shoppers.


Sharing the day with two of my sisters, we quickly found a vendor selling fresh strawberries and bought enough to fill our tummies for breakfast. I love the "taste phenomenon" each juicy bite triggers. Transported back to a multitude of summer memories in an instant of time. A vacation within a tiny fruit!


The sites and sounds of a farmer's market always delight me. The vendors excitedly telling would-be customers about how special their products are, how they were grown or hand made, where the products were produced or located. Then there are the colors and variety of goods. From flowers to mushrooms to handmade knitwear, the whole scene being serenaded by local musicians each with a distinctive style, is exhilarating! The diversity in a Farmer's market is mind blowing! When you think of all the talent, passion, and work that has to take place before this ongoing event can be successful you have to marvel.







LA Funghi

La Funghi had the most fabulous display of mushrooms I've ever seen. Artfully displayed, each basket had several varieties at the peak of perfection.  


 

Who needs to color eggs for Easter when these beauties have already been dyed by Mother Nature herself? 

My personal favorite are the vendors selling honey and honeybee products. Sharing stories with beekeepers from other parts of the country is always informational and cathartic.

Martinez Apiaries

Honey Pacifica


Even in spring there are a large variety of fruits and vegetables in sunny California!





And lovely flowers too...






You can find your local area Farmer's market list with a simple Google search. For those living in the Puget Sound area visit Puget Sound Fresh. Get out there and meet your local growers and artisans! Supporting them builds a strong societal foundation and creates community camaraderie. If you haven't already, break away from your chain supermarket and venture into a fresher world filled with vibrant music and memories of summer outings.

Spring has finally sprung her in Puget Sound. The birds are singing, the rhubarb is sprouting, and the hens are laying again!

Happy Spring!

Lydia

















Thursday, February 6, 2014

Repurposing Used Fur

The warmest, most coziest items in my closet are down and fur. I have yet to own any man-made textile that can compare nor do I have the means nor the desire to spend a fortune on ones that might. For that matter, neither for new fur. At least down is affordable! Therefore I seek out creative ways to solve my problem. I like to call it the Creative Person Solution (CPS) offensive (as in military tactical speak. Some animal rights activist may want to refer to it as an adjective).

I find that it is helpful to understand many different aspects of a variety of subjects that intersect with the urban farm lifestyle. One of those subjects is garment construction and sewing. Knowing some basics has been a lifesaver in many instances throughout my life and career. It also has given me confidence to create items that were not readily available or too expensive. This past Autumn I new I wanted to have some fur leg warmers for winter but was not willing to buy new ones so I created my own using a thrift store purchased fox coat that was badly damaged (at $30).






By carefully taking out the lining stitches I was able to access the seam where the arm was attached to the shoulder without disturbing the batting layer. I then removed the lining stitches surrounding the armhole and cut the batting layer and fur to match.




All that was left to do was attach the lining and batting back onto the fur. By leaving the smooth lining attached to the arm (now turned leg warmer) it slides easily over a variety of footwear without catching as raw suede would plus it adds body to the overall piece. On tall boots slide the leg warmer over the boot then insert your foot into the boot. For short boots and heals slide the leg warmer over your leg first and then put on the boot/shoe. Here are some examples.




With tall wedge boots



With mid-calf cowboy boots. Shown with and without homemade "sweater arm" leg warmers used as liners. (I harvested these from a nubby-knit turtleneck sweater that I remade into a strapless dress)







With sassy heals



With vintage seal-fur short boots and "sweater arm" nubby leg warmers as liners.

Never say never. Mount your own CPS offensive and tackle your wardrobe dilemmas. Got some great ones? Share them here!

Comments Welcome!

Lydia

Wednesday, January 1, 2014

Two Early Spring Recipes

If you haven't set up a system for four-season harvesting yet then you are likely reaching into your pantry and freezer, like me, to garnish your farmer's market or grocery store bought meal. Did I plan to be in this predicament? Absolutely not! Life has a way of railroading the best laid plans, mine anyway. Last winter, cozy by the fire, those plans were laid, set down on paper, seed-dream by seed-dream. They grew up into a bountiful harvest and I envisioned myself ducking under snow laden row covers to fetch out some succulent carrot or tender leafy green....screeeetch....I can't take it...

...moving on. Back to sitting by the fire, this time in the present, my mind wandered to the early Spring and the lovely foraged meals that it brings. One is my all-time favorite, yet to be replaced, nettle risotto. With winter chill still in the night air this warmer-summer-days-are-coming comfort food has a bright spring-green hue that is a foreshadow of it's bright notes on the palate.









Stinging Nettle Risotto
about 20 minutes

Ingredients:
1c Carnaroli Rice
5c Chicken or Vegetable Stock
1/2 c finely chopped Onion
2T Olive Oil
1/2 c White Wine
1c Nettle Leaves - blanched & pureed (discard the water)
1/4c grated Parmesan Cheese
1T butter
Salt
Pepper

Place stock in sauce pan and keep at simmering for use later. In a large sauce pan, saute onions in olive oil until translucent (not browned). Stir in rice and wine stirring until absorbed. Add 5 cups hot broth in 1/2 cup additions stirring at a brisk simmer until rice is creamy and tender. Stir in nettles. Stir in parmesan cheese and 1tbsp butter. Salt & Pepper to taste. Garnish. Serves 2-4



Come March in the Pacific Northwest another source of pleasurable eating comes into bloom. The Big Leaf Maple. The large racemes of flowers hang in pendulum-like style similar to tiny champagne grapes. Eaten raw they have a mild broccoli taste and when battered and deep fried, well, they just become addictive! It's a tricky harvest but if you've got a ladder lower hanging branches can yield a sufficient harvest. March is known for wind storms which presents another harvest method. Be culinary spontaneous and you can harvest blossoms off the ground after one of these storms and forego the ladder. Don't wait too long because after the blooms have dropped from their water source they begin to wilt and just aren't as good!







Tempura Maple Blossoms

Ingredients:

Big Leaf Maple Blossoms - de-bugged, washed and dried thoroughly. (to de-bug lightly beat blossoms onto a paper towel)

Tempura Batter (There are several recipes for Tempura. I encourage you to try them too. Mine is simple).
1 c flour
1c cornstarch
1 1/2 c cold seltzer water
salt to taste

Approximately 1 1/2 quarts vegetable oil

Prepare blossoms and heat oil in a deep fryer (I use my deep fryer outside on a non-flamable surface) to 360- 400 degrees. Bring oil back to temp between each batch. 
Mix batter in medium bowl. It will be quite runny. Add 5-6 blossoms coating each one thoroughly. Remove blossoms one by one letting excess batter drip back into bowl. Add 5-6 blossoms to oil one at a time. Flip to opposite side when light brown. Drain on paper towels. Serve immediately or keep warm in oven.





Bon Appetite!

I must include a few disclaimers. Stinging nettles are just that - stinging. If your skin comes in contact with the small hairs on the leaves and stem it will hurt and leave a small red burning bump that will continue to itch over several days. The plant has been used for medicinal and culinary purposes throughout time. Please read here about the plant before consumption. If you use this recipe and find that you have an adverse reaction seek emergency medical attention immediately. Nettle risotto is served as a springtime specialty menu item in many fine restaurants.