Citrus: some pencil studies

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Alabama, art, botanical art, drawing, food, gardening, illustration, sketchbook, Val Webb

I love drawing the texture of an orange peel. It requires a very light touch and some time spent looking deeply at surface light and shadow. These studies in pencil are a preliminary to a color illustration that will combine all four. Can you name them all? (The answers are at the end of this post.)
The first sketch is a satsuma. The second is a satsuma, partially peeled. The third is a Meyer lemon. The fourth is a pair of kumquats. Now I’m hungry.

Free as a bird…

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art, birds, botanical art, butterflies, calendar, colored pencil, creativity, drawing, flowers, food, free, gardening, giveaway, illustration, sketchbook, Val Webb

…and just in time for spring planting, here’s my first printable garden calendar page. (I’ll have April ready to post in a few days.) This is my little gift to the world, and I will gladly send a pdf file, as each new page is completed, to anyone who asks. March is ready for you this very minute, so drop me a note at studio@valwebb.com . Enjoy!

‘Ruby Red’ chard = a very tasty new year

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art, botanical art, colored pencil, drawing, fairies, food, gardening, illustration, sketchbook, Val Webb

‘Ruby Red’ Swiss chard, with its crinkled leaves and richly colored stems, is almost as much fun to draw as it is to eat. This year, instead of the traditional pot of New Year collards simmering on the stove, our first supper of 2012 was a chard and feta pie, incorporating ingredients from our winter garden. I love chard’s delicate spinach flavor and its prolific growing habit — plus, those lovely leaves are packed with Vitamins A, K, C and protein. And did I mention that fairies like it, as well?

This little drawing is colored pencil on acid-free vellum cardstock. Brilliant white with a smooth surface and a little more heft than drawing paper, premium cardstock makes a terrific sketching medium. Try it — you’ll be pleased.

Eating the Yard: an update

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food, gardening, green living, local food, sustainability

Ahhh… Cooler temperatures are finally here, and the front-yard garden is thriving in the absence of oppressive heat and hungry insects. Broccoli and cabbages line the front walk, hemmed with a few multiplier onions and some sprawling purple petunias at one end. This bed was created in a single early October afternoon, by double-digging the existing topsoil with a spade and then hoeing in a two-inch layer of clean, crumbly black mushroom compost. (I use mushroom compost because human sewage sludge — delicately referred to as “biosolids” in the federal regulations that allow it to be lumped in as compost and sold to unsuspecting gardeners — is frequently lurking in commercial bagged manure products. Ewwww.)

At the far end, some Brussels sprouts snuggle up to a row of romaine lettuce.  Next week, when the romaine is harvested, I’ll fill in their little slice of real estate with some yellow globe onions. After several years of large-scale gardening, I really love working on a more intimate scale… planting and transplanting just a few square feet at a time provides a constant parade of assorted produce. I probably need to exercise more self-control in this area, though. Does anyone really need nine varieties of lettuce? Salads, anyone?

Some of the aforementioned lettuces are in the “baby bed” next to the driveway. I set out seedlings very close together and they grew in a leafy mound that can be gradually eaten as the baby lettuces are thinned out, allowing the remaining plants to reach full size. These little fellows are Tango Early Oakleaf, Lolla Rosa and Red Sails, all from Good Scents Herbs and Flowers in Robertsdale, Alabama. In other beds are Deer Tongue, Arugula and Tom Thumb.

Gypsy sweet peppers, Buttercrunch lettuce, more Oakleaf, onions and giant mutant basil share one raised bed. Each bed is 4×4 and 10 inches high, filled with equal parts peat moss, mushroom compost and vermiculite. I use pine needles for mulch. Thanks to a trio of towering longleaf pines overhanging the yard, mulch falls conveniently out of the sky every day.

Meanwhile, the newer raised bed is home to Red Bor kale, Swiss chard, and some upwardly mobile heirloom snap peas on a scrounged-bamboo-and-Zip-tie trellis.

My backyard is small, and only a few precious spots receive the full sun that herb plants crave. Some of the sunniest real estate is a skinny strip against the south side of a storage shed. The peppermint in the background, doing its level best to climb out of a wooden crate, sprouted from a single cutting in August.
A pocket garden at one end of the shed has snap peas, bulb fennel, cardoon and a few leftover lettuces. And that protective fence embracing all the backyard plantings — the hardware store refers to it as rabbit wire, but it’s beagle wire to me.

Drawing roses (and a kindhearted saint)

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art, botanical art, flowers, food, illustration, Val Webb

I love the story of St. Elizabeth of Hungary, patron saint of bakers, whose bread miraculously turned into roses… so this week the kindhearted Elizabeth showed up in my newest botanical notebook painting. First came the red rose, in gouache and colored pencil, then a sidebar sketch and Elizabeth in black-and-white pencils. Finally, I painted some assorted rose petals down the right side (alas, watercolor has no wonderful rose aroma) and added the handwritten story. Here’s the finished artwork, though the photo has made the warm brown BFK Rives paper look a bit gray:

I know what you should do…

Tags

food, illustration

It’s the season of thankfulness, and after reading the pilgrims’ recipe for serving pumpkin, I felt heartily thankful not to be aboard the good ship Mayflower. John Alden and friends baked whole pumpkins in  the ashes of an open fire, then split them open with hatchets and smeared the soft flesh with maple syrup and gobbets of animal fat. Yum.

I’m particularly thankful for this wonderfully moist and tasty version of an old pumpkin bread recipe we’ve enjoyed for many years. I recommend that you double the recipe, though, because you will want to eat the first loaf in its entirety, as soon as it is cool enough to slice (no hatchet required). Enjoy!

Pumpkin Bread

Preheat oven to 350 degrees. Mix together:

• 1  1/2 cups flour
• 1/2 tsp salt
• 3/4 cups sugar
• 1 tsp baking soda

In another bowl, mix together:

• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 eggs, beaten
• 1/4 cup water
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp allspice

Combine the wet and dry ingredients, mix until completely moistened but not more than that. Pour into a buttered loaf pan and bake 1 hour or until a bread knife comes out clean. Turn out of pan immediately and cool on a rack. Truly delicious!

2010 Fall Workshops & Studio Classes

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art, food, illustration, raku, watercolor, workshops

New this season: Hands-On Artisan Pasta Workshop with Mark Perez and my own Holiday Raku Retreat. Enjoy!

Val Webb’s Art Workshops

Sketching in Watercolor and Ink (Saturday, Oct. 9 from 10-4, hosted by Space 301, Centre for the Living Arts)   Use pen and ink with watercolor wash to create lively sketches of the world around you: people, buildings, trees… we’ll even sketch our lunch! I will demonstrate simple on-the-spot drawing techniques, as well as tricks for capturing light and texture in a few quick strokes. Experiment with new and different sketch tools including walnut ink and water brushes. Learn informal lettering, to add a literary touch to your sketchbook. No experience necessary! Students will need to bring: Moleskine 8.5×5.5 watercolor sketchbook (available at Alabama Art Supply), #4 round watercolor brush,  set of inexpensive dry watercolors in a plastic case. Other materials provided by the instructor.  $75   ($65 for CLA members). To register, call Space 301 at 251-208-5671.

Once Upon a Paintbrush: Getting Started in Illustration (Saturday, Oct. 30 from 1-4pm at Mobile Museum of Art)   This lively, informative workshop for aspiring authors and illustrators — or anyone who loves children’s books — covers current market trends, creative page layout and character design. Learn how to use images to move a story forward and receive practical advice about submission packages, copyright protection, publishing contracts and illustration portfolios. This workshop is interactive, with lots of questions and discussion. Participants will take home a generous amount of illustrated resource material. Reservations required, space is limited. Workshop is FREE with museum admission. To sign up, email Val at studio@valwebb.com.

Holiday Season Raku Retreat (two Saturdays, Nov. 6 & 13, 10am-5pm both days)  Handbuild, carve, glaze and fire… two full days of bas-relief handmade raku tile, from inspiration to completion. No experience necessary. While you work, a gourmet meal will be professionally prepared for you using fresh ingredients from our organic garden. Indulge your creative spirit and your appetite! Couples, friends or family who register together as a pair will receive a reduced rate. Raku Retreats are offered only twice each year, and space is very limited. $125   Email to reserve a spot: studio@valwebb.com.

 

Culinary Workshops with Mark Perez

Hands-On Artisan Pasta Workshop (Saturday, Oct. 2 from 10am-4pm, lunch provided)   Experience a memorable afternoon of pasta making — and eating — as you learn to make classic egg noodles, whole wheat fettucine and spinach or tomato-basil pasta. Enjoy a professionally prepared pasta lunch made with fresh, local ingredients. At the end of the day, take home all the fresh pasta you have made. Limited to 4 participants; there is a small deposit required to reserve a spot.   $85  Email studio@valwebb.com for information.

Cheesemaking Workshop: Mozzarella (Saturday, Oct. 3 from 1-4pm) Transform a gallon of milk into a pound of fresh mozzarella cheese. Mark will guide you through the process to make a delicious, gourmet-quality cheese. It takes less time than making a trip to the grocey store, but after you have made your own, you’ll never want store-bought mozzarella again. Bring a gallon of milk and take home the cheese you make. All supplies included. There will also be a demonstration of easy homemade Greek-style yogurt and yogurt cheese. $45 includes informal cheese tasting. To register, email Val at studio@valwebb.com.

 

Val Webb’s Studio Art Classes

Botanical Drawing – Tuesday Evening Class (6 weeks beginning Oct. 5, 6:30-8:30pm)  Botanical drawing is experiencing a renaissance today, and here in south Alabama we have an abundant supply of interesting subject matter: native coastal plants, tropical flowers, year-round gardens full of herbs and heirloom vegetables. We’ll use traditional scientific drawing methods to create realistic botanicals in pencil, ink, colored pencil and gouache. No experience necessary, all supplies provided.  $100     To register, email Val at studio@valwebb.com.

Botanical Drawing – Thursday Afternoon Class (6 weeks beginning Oct. 7, from 2-5pm)  This class is very similar to the Evening class, but provides six additional hours of instruction due to the longer, three-hour class sessions.    $120    Email studio@valwebb.com to register.

Drawing the Details – Wednesday Evening Class (6 weeks beginning Oct. 6, from 6:30-8:30pm)  This fun and relaxed class covers a wide range of handy skills and techniques in basic drawing practice. Develop your ability to use graphite and ink as we draw subjects ranging from local landscapes to people and animals. Suitable for all levels of art experience. You’ll be amazed by what you create!  Supplies provided.   $100   Email studio@valwebb.com to register.

Jones Valley Urban Farm

Tags

food, gardening, sustainability

In the heart of Birmingham, on a city block that was once the address of a notorious housing project, is a three-acre oasis of organic goodness. We took a road trip yesterday to visit Jones Valley Urban Farm, now ten years into their mission of reconnecting people to fresh food. Our first stop was Pepper Place Saturday Market, where shoppers crowded around the Jones Valley booth to buy just-picked veggies and herbs.

In addition to the weekly market, the farm sells tasty organic produce to grocery stores and restaurants in the region, runs a farm stand and provides food to customers through their Food Box subscription program. They also offer 30 raised bed community plots for local families who just want to do a little gardening on their own:

At the farm property, rainwater is captured by a “butterfly roof” sheltering the Jones Valley farm stand. The fresh water is channeled into an enormous rain barrel:

A self-service farm stand provides seven-days-a-week access to fresh produce and other farm products:

Easily visible from the nearby interstate highway and from an adjoining forest of high-rise apartments, Jones Valley is designed to serve as a model sustainable urban farm. The farmers enthusiastically welcome visitors of all ages. They host weekly workshops, school programs and youth internships that focus on sustainable agriculture and nutrition.

Lush squash and sprawling cucumber vines appear to spring effortlessly from the rich soil, but I know better than that… Crops here are meticulously planned to allow regular rotation and to maintain a healthy, organic soil bed. Arugula is a year-round crop in central Alabama, and the farm has a perpetual harvest from three raised beds: we saw one recently planted, one almost ready for harvest and one that is being picked and sold now:

Flowers are an important crop at Jones Valley, too:

Pleasant (and not so pleasant) thoughts of spring

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art, food, gardening, pottery, Val Webb

In this part of the country, where you dare not venture into the midsummer garden during daylight hours for fear of becoming lunch for one of Alabama’s 60 species of native mosquitoes, spring comes early. We’re not quite out of February yet, but my gardener friends are already firing up their tillers and gleefully unpacking mail-ordered seed potato stock. At Bellingrath Gardens, just south of town, they are gearing up for the annual Azalea Watch. Starting next Monday, you can log in daily to see the progression of 250,000 azaleas as they transform the gracious old estate into 63 acres of riotously ruffled color.

Spring themes are showing up in the work of my artist friends, too. Using this stoneware cup from Steve Dark’s pottery studio in Gulf Shores, you can wet your whistle with a thistle (and a bird… which IS a whistle):

And in her rural Magnolia Springs studio, Anne Webb makes elegant pots from local clay and embellishes them with brushwork dragonflies:

Our winter garden is providing us with broccoli, chard and green onions now. We’ll start harvesting cabbage, peas and old-fashioned Morris heading collard greens in a week or two. There are three bags of red LaSoda potatoes piled on the back porch, ready for the potato patch. (Red LaSoda, the creamy-fleshed mutant form of a market potato popular in Lousiana in the 1940s, is the potato of choice in this region.)

But even springtime has its downside. For reasons known only to the mysterious inner workings of my immune system, I come down with a nasty cold every year at this time. Generally healthy all year, I can count on spending the first week or so of March slouching around with pockets full of wadded Kleenex and a voice like a bullfrog. When I first met The Perfect Man, he won my heart by cooking up a curative curried carrot soup. Now it’s an annual cold-season tradition (and extremely tasty anytime).

Curry Carrot Ginger Soup

• 3 tbsp unsalted butter
• 2 large onions, thinly sliced
• 2 pounds carrots, thinly sliced
• 1/2 cup apple juice
• 6 cups vegetable broth
• 1/4 cup grated fresh ginger
• 1 tbsp curry powder
• 1-3 tbsp honey
• Salt and pepper

Melt the butter in a large pot over medium-high heat. Add the onion and cook for five minues or until soft. Add the carrots and apple juice and cook for three minutes. Add broth, ginger and curry powder. Bring to a boil.

Reduce heat to low, cover and simmer 40 minutes or until the carrots are very tender.

Remove from heat. Working in batches, pour the soup into a food processor or blender. Process until smooth. Transfer to a large bowl, stir in honey and salt and pepper to taste.

Feasting before the freeze

Tags

food, gardening, Val Webb

 

The mirliton is always the first to go.

In a single night, yards and yards of the vine’s robust and sprawling greenery become woeful ribbons of mush. It’s subtropical, a native of Central America, and even a minor freeze — so slight as to be entirely ignored by the perky pea vines that share its trellis — will finish it off.

Which means, with the local forecast threatening 19-degree nights, we had merliton for lunch. Mark’s recipe is inspired by memories of meals he enjoyed at his grandmother’s house in New Orleans. He slices the merliton and lightly sautees it. Then, after being dipped in egg wash and dredged in Italian breadcrumbs, the slices are browned in hot oil. We ate them with the green tomato relish we canned during the summer garden harvest. Heavenly!