Tuesday, June 30, 2009

The first blush


I went out this evening to water the tomatoes and there it was... the first blush! Will (my lovely husband) watered the tomatoes this morning since I had been called into work and didn't get a chance to do it - he called to let me know one was turning orange. How exciting!

But when I got home tonight the first little tomato had passed the "orange" stage and moved right into a blushing reddish-gold. Soon it will be time to eat and enjoy!

Lettuce watch - week 3


So there it is! The little green specks have become leaves - delicious ones if I do say so myself. I had to do a little thinning, so I figured I would "taste test" while I was picking through my lettuce crop. MMMmmmm. Who knew something so small and simple could be so tasty?!?! It's awful pretty too - so many shades of green and red and brown. :)

Sunday, June 28, 2009

Kandinsky



Vassily Kandinsky is another favorite artist of mine. He was born in 1866 in Moscow and died in 1944. He traveled extensively throughout Europe and Asia, lived in Moscow, Munich, Berlin, and Paris, and was married twice. For many he is known as "the father of abstract painting" - though not because he was the first abstract painter, but instead because of the depth and breadth of his work from 1900 to 1944.

Kandinsky was a prolific painter, producing a great variety of work, which I will discuss next. He was also an influential writer and professor of the arts, detailing his thoughts on color, composition, and culture. Kandinsky believed a true work of art should involve music, color and movement. Over his years as an artist he was active in many organizations that furthered the theory and study of art.

For those who study art history Kandinsky's works can broken down roughly into three separate phases. First, he spent much time studying color and seems to have derived inspiration from the impressionist movement and the use of dots and dashes of color. This phase of his art work lasted from 1900 to approximately 1914, and was also known as his "heroic" years; he spent most of this time period in Munich.

In 1914, when WWI started, Kandinsky left Munich for Switzerland and eventually ended up back in Moscow where he seemed to produce very little art work from 1917 to 1921. In 1922 Kandinsky returned to Germany and landed in Munich at a German art school, called Bauhaus. During these years he entered his next phase of painting and seemed to take a distinct interest in the importance of structure and geometry in painting. His paintings were still rich with color and contrast, but the subjects became far more geometric and abstract.

In 1933 Kandinsky made his final move, coming to Paris where he continued to paint. His paintings entered their third phase during this time becoming more organic. In the world of art history, one would say his paintings became biomorphic (to me this means if I were to look at a slide on a microscope of a bunch of cells the stuff I saw on the slide would be similar to the stuff in Kandinsky's paintings). His paintings during this period were described as pulsating with life and living substance.

I have attached three paintings from throughout his lifetime. Can you tell which painting came from which period in his life?

Here's a hint - the first is called Blue Rider (painted in 1903), the second is called Study of Squares (painted in 1913), and third is called Dominant Curve (painted in 1936).

Thursday, June 25, 2009

Lettuce watch - week 2 (part 2)


I know most of you may not be as excited about lettuce as I am... but I had to post another picture. This literally has happened overnight and I really just wanted to share this little miracle of life with you all. It is so amazing what a few seeds, some dirt, water and sun will do!

(Yes, I know we all grew the little bean sprouts in kindergarten, and it was amazing and we all learned about the miracle of life, but it is so damn cool when it's growing on my deck, that I can't help but share it with you all over again... and I'm looking forward to eating it in a few weeks.)

Tuesday, June 23, 2009

Lettuce watch - week 2


It's coming!!! I promise there are little green buds in there - go lettuce go!

Yummy fresh summer food


Summer risotto - this recipes makes me so excited to walk to the farmer's market and buy fresh produce - sweet corn, tomatoes (my current favorite are Pink Lady heirlooms), and leeks. All of which are in season right now in California. It is also entirely vegan if you don't use the Parmesan cheese at the end. I love risotto because it tastes SO creamy and rich, but there is no cream or butter in it! It's like magic!!

Ingredients:
  • 5 cups of stock (bring 6 cups of water to boil, then simmer, put leek tops, really well rinsed, and corn cobs in for flavoring, let simmer while prepping the rest of the ingredients)
  • 2 Tbs olive oil
  • 2 cups thinly sliced leeks (white and tender green parts)
  • 1 cup arborio rice
  • 1/4 cup dry white wine (pick a tasty one because after you add the 1/4 cup the recipe you can enjoy the rest with your dinner!)
  • 2 cups of kernels scraped from sweet corn (approx 2 ears)
  • 1-2 pounds of ripe, juicy tomatoes, seeded & diced (peeling optional)
  • 2 tsps minced garlic
  • 1/2 tsp fresh thyme leaves
  • 1 cup torn basil leaves
  • grated Parmesan cheese (optional)
  • milled sea salt & pepper to taste
How to make the deliciousness:
  1. Make the stock - bring 6 cups water to boil, add leek tops and corn cobs, let simmer while you prep the rest of the risotto
  2. In a heavy sauce pan heat the olive oil (med heat). Saute the leeks for 2-3 min (until soft). Stir in the rice, saute for 2-3 min (until translucent). Add the wine - let simmer until absorbed.
  3. Add the corn, tomatoes, garlic and thyme - stir.
  4. Add the stock 1/2 cup at at a time - stir until absorbed - heat may need to be adjusted to increase absorption - if you increase the heat make sure to keep stirring or the risotto will stick to the pot (that's bad). Adding all the stock takes about 20-30 min.
  5. Add basil at the end.
  6. Serve in bowls, sprinkle with Parmesan cheese (optional).

Enjoy!!!

This recipe was adopted from The Modern Vegetarian Kitchen by Peter Berley.

Thursday, June 18, 2009

Update on the tomatoes!


There are 30 gorgeous, green, globes hanging off the tomato plants already. I am SO excited! Check out the really cute, really tiny one on the far right of the bunch.