Crocus-Spring Arrives, 26 x 26 inches, fabric, burlap, thread, 2013
Sunday, April 21, 2013
Tuesday, April 16, 2013
During the summer, the farmers and I harvested 1000 pounds of tomatoes in one day. I took home 20 pounds of those tomatoes and made a gigantic batch of tomato sauce. I froze the sauce so that I could eat it all winter. Last night Jake and I finished the last batch. I can't wait for tomato season so I can make some more!
This morning Jake and I took a walk around Rogers Park. I enjoyed seeing the many Daffodils, Hyacinths and Tulips in the sunshine.
I am a bundle of nerves. So much is ending for me here. Jake will be leaving for New York soon, I will be leaving for Wisconsin. But with all the things that are ending, so many wonderful things are beginning. For the past few years I have been working on how to live in the now and not in the future. So much joy is wasted when I worry about tomorrow everyday. I struggle with wanting to control everything that happens in my life, but many things should be left to happen naturally. It is a challenge but I am getting better and I am happier because of it.
Wednesday, April 10, 2013
Today I took the metra to West Chicago to install Harvesting the Carrot in the Midwest and Harvesting the Strawberry in the Midwest at the West Chicago City Museum for the Earth to Table show curated by Anni Holm.
(The lighting was not set yet)
The work will be up from now until May 25th. The artist reception is May 18 from 1-3pm.
I am very excited to be a part of this! Anni and Sara will hang farming tools around my work as well. I can't wait to see the end result.
My strawberries on the front of the postcard!
And the back of the postcard.
Tuesday, April 9, 2013
Monday, April 8, 2013
So after 17 days of fermenting my kombuca tea, this is what it looks like. The picture below is what it looked like when I started it 17 days ago. As you can see a new scoby grew on the top. You can drink it like this with no flavor added. I will save the scobies for two new batches of kombucha along with 2 cups of fermented kombucha to start two new batches. It is not carbonated like the one you'd get at the grocery store. In order for it to be carbonated you flavor it (without the scoby). I made two bottles of flavored kombucha. A citrus one where I added about a 1/4 cup of orange juice and 3 cups of kombucha. For the other bottle, I chopped up some ginger and threw it in with the kombucha. After 2-3 days it will be carbonated and flavored. It tastes best when cold.
I followed this video to learn how to flavor my kombucha.