About this stunning bracelet by juiceglass
This bracelet took a lot of time and joy in the making. Created with my own lampwork beads, jade stone, bits of seashell and sterling wire, it is a unique piece. A little girly, a little earthy, a little beachy!
Three pillow shaped lampwork beads are the bright center of the design. Each is flanked by seashell caps, which also are paired with glowing chips of jade stone on dangles. Sections of hand forged sterling wire create links between the lampwork beads, and the entire piece is clasped with a hand forged clasp, compete with a jade stone briolette dangle wrapped in more sterling wire. The entire piece was tumble hardened for hours, then given a rustic patina for an aged, finished look. Entire bracelet is a little over 7.5″ long.
All glass beads are made by me in Bullseye glass, a local glass company, and cleaned in harvested rainwater. All beads are digitally annealed for strength and durability.
For the first quarter century of my life I thought that I hated beets in all their forms. Hated. “They taste like dirt! I’d adamantly regurgitate. I’m sure I’d heard it somewhere, at some point, because I’d never actually tried them myself. And while it’s true, they can taste like dirt, one day in what I like to pretend was no cosmic accident, I picked up a salad from a local market; a salad that contained — unbeknownst to me — pickled beets and a love affair was spawned.
As it turns out I love beets. At least when they’re sweet pickled. I could sit and eat them straight from the jar with a fork. And I probably will as soon as our 2011 crop ripens and I’ve pickled up another year’s supply. You see, I’ve been out of pickled beets for quite sometime now and my patience is growing weary. Everything in this area — and so many others — is considerably behind this season. While beets should be a staple of May production even in some of the more northern parts of the country it may very well be June before we see any. In the meantime, I may have to tide myself over with a jar from Pick-a-Peck. There is no better way to dress up salad greens and spinach — my favorite is a greek style spinach salad with feta — and if spring continues on in the manner it has been greens and spinach may be just about the only local bounty we’ve got to work with.
Still, it doesn’t hurt to keep your eyes peeled. And, especially if you’re in a more southern locale, you may just get lucky. In addition to beets, asparagus continues cropping up from south to north this month, strawberries will start producing in most of the southern states working their way towards a June and July harvest up north, potatoes are making their appearance along side many of the cole and brassica crops — cabbage, broccoli, kale, cauliflower, and the like — and green onions — one of spring’s tender delights — will also start gracing market tables.
As always for more relevant seasonal food shopping tips be sure to check out the full What’s In Season Now series. It’s impossible to mention all the seasonal produce it’s possible to find at Markets around the country so be sure to pay special attention to recent months’ editions and this month’s edition from previous years for inspiration. Happy Market Shopping!
*Both the beet and green onion photos above are Fine Art Prints, click either photo to be taken to the artist’s Etsy Shop. Vegetable photos make excellent kitchen decor!
Before we get started with July go check out the May and June editions of our What’s In Season Now series, if you haven’t seen them already. Depending on the climate in your locale and the weather your area has experienced this year some — or many — of the suggestions in those columns may still be applicable.
In most places the strawberry season is coming to a close, but those blueberries I mentioned following close behind last month are about to spread their bounty and they will be followed by blackberries and raspberries — both domestic and wild will make an appearance this month — so, luckily, the berry season itself is far from making it’s grand exit for the year.
The tomatoes we talked about last month are now hitting full stride — mostly regardless of geography — as well. I love perusing the stands for interesting heirloom varieties I’ve never tried before. Make a note of those you most enjoy so you remember which to buy extras of — or plant in your own garden or patio pots — next year. Some of our tried and true favorites include Black Krim (my personal favorite), Mr. Stripey (my youngest will devour these by the bushel if I let her), and Green Zebra.
Beside them you’ll probably be able to find beets, carrots, peas, summer squash, zucchini, onions, peaches, plums, early apples, cherries, watermelon, cantaloupe, fresh corn on the cob and herbs of all kinds as July truly marks the height of the summer growing season in many places.
Though, these days, meats are mostly year round in their availability every type tends to have a season all its own nonetheless. Be on the lookout this month for fresh lamb to round out meals made with any of the above.
New to Farmer’s Market shopping? Our 2009 guide, How To Shop Farmer’s Markets, contains helpful tips and tricks to help make the most of your trip. From what to take to how to spot a bargain, it’s all there.
Until next time, happy local shopping, happy local eating!
When I ventured outside to do chores this morning the thermometer registered a whopping thirteen degrees fahrenheit and this is only the second week of truly winter-like weather we’ve had; which means colder — much colder — is to come. In light of the temperature you can probably understand why I might have some reservations about writing a feature on What’s in Season Now; because here, almost nothing is in season. And as a fair weather kind of woman that makes me terribly cranky. If I’m honest what I really want to write is ‘NOTHING’, stomp my feet and pound my fists a bit for good measure and be done with it.
Sure, there are season-less and storable local fare available in the north. Meats, honey, jams and preserves, winter squashes, potatoes and other root crops, dried beans and grains are all getting a lot of mileage on our dinner table — and venison really is in season — but that’s hardly comforting when I know in locales south there are pomegranates falling from the backyard trees on which they grow and tangerines being harvested in earnest. It’s hardly comforting when I know in the heat of the southern, winter sun a second farmer’s market season is only just getting started.
So, what’s in season now where you are? That entirely depends; perhaps more so than during any other time of year. If you’re in the cold, white north as am I, nothing — or at least very little. If you’re in the warmer south however, some of the most delicious fruits of the season may very well be filling local market tables.
In cold climates look for:
- Dried Beans
- Winter Squash
If you’re in a warm climate look for:
- Citrus – Tangerines, Oranges, Grape Fruit, Lemons, Limes and the like
- and a second season for those items mentioned in summer editions of What’s In Season Now
My girls may have two full weeks left before it’s ‘back to the books’ at our local public school, but across the country many kids have already returned to the classroom. And, perhaps to a more high-profile extent, to the cafeteria.
Earlier this month the first daughters, Malia and Sasha Obama, were used as bait in an advertisement aimed at spurring school food reform; the White House grounds are sporting a kitchen garden; and better nutrition for public school students is prioritized on both the President and First Lady’s agenda. All of this in a year when the Child Nutrition Act is set to be reassessed has parents and teachers alike optimistic that much needed changes in school food policy are soon to come.