Category Archives: Home Ec.

Fallen Fruit? Make Jam. Public Fruit Jam in L.A. August 2nd

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I just got this great invitation from an L.A. group called Fallen Fruit:

“Join Fallen Fruit and the citizens of Los Angeles in a communal jam session. Bring along any of your home-grown or public fruit and any clean, empty glass jars you have. At the end everyone will leave with a jar of communal jam. If enough people bring surplus, even the empty handed will leave with jam. Vats of fun for all! The kinds of jam we make will improvise on the fruit that people provide. The fruit can be fresh or frozen. Fallen fruit will bring public fruit. We are looking for radical and experimental jams as well, like basil gauva or lemon fir with lavender. We’ll discuss the basics of jam and jelly making, pectin and bindings, as well as the communal power of shared fruit and the liberation of public fruit. Jam with us and share the fruit of our labor! ALSO: closing party starting at 3pm for our show at another year in LA.”

Here is their invitation on Facebook.

What’s Fallen Fruit, anyway? Fallen Fruit is an activist art project that started by mapping all the public fruit — that which overhangs public spaces like sidewalks and parking lots — in its L.A. vicinity, and has moved on to planting public fruit parks in under-utilized neighborhoods. They are inviting people from all over the U.S. to send in maps of their local, public fruit.

This manifesto is on their web site. It says it all:

A specter is haunting our cities: barren landscapes with foliage and flowers, but nothing to eat. Fruit can be grown almost anywhere, and can be harvested by everyone. Our cities are planted with frivolous and ugly landscaping, sad shrubs and neglected trees, whereas they should burst with ripe produce ..

The infectiously optimistic web site, Thriving Too, offers more great quotes from Fallen Fruit.

Many more examples of local fruit foraging, from Oakland to Brooklyn, Alaska to Michigan, are in this New York Times article. In some places, people have even begun fruit exchanges with the fruit they’ve found, many of which would have gone to waste.

Photo: Fallen Fruit

Make this Easy Tie Dye Project

Before Anna left for camp, she wanted to dye some solid shirts for “color wars” and she wanted to do some tie dying. What to dye? A plain laundry bag, from San Rafael, CA’s Dharma Trading Company — a great resource for all things fabric, dye and yarn that also does mail order — was just the thing. The all-natural bag was inexpensive and fun to dye and, as a bonus, we knew it wouldn’t get confused with others in the camp cabin.

After getting our supplies together — buckets of water for each dye color, rubber gloves, rubber bands, trash bags to line our deck, dye packets and sticks to stir the dye — we began by folding the laundry bag accordion-style.

To do that: Make a narrow fold from the bottom of your item up. Turn the item completely over so the fold is now at the top, facing down. Make another narrow fold the other way. Continue until your item is completely folded.

Once we did that, we tied rubber bands in the places where we didn’t want the dye to come through.

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We began to create our dyes. We used the pure colors from Jacquard, called iDye. They’re wonderfully bright and extremely easy to use. We’ve dyed solid items in the washing machine, with great results. It was nice to find that it works equally well in buckets for tie-dying. You just drop the dye packet in the water (the hotter the better), add salt, and stir well.

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Anna started dipping the various segments of the laundry bag into the different dyes. She tried to hold each there a long time to get the richest possible colors.

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We were really pleased with the way the colors were coming out.

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This is the finished laundry bag. Anna really liked it. If you find that you want more color and less white space, experiment with the accordion folds on a small piece of fabric. Making the folds narrower and looser will allow more dye to get in.

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There are a lot more projects on the Jacquard site, so you can start having fun dyeing. Bandannas are great to dye, as their small surface allows you to experiment. As long as we had our buckets of color, we dyed some shirts and even underwear. We left the fabric in the dye a full day and got great, saturated colors. (Anna reported back from camp that her color war color was yellow, so she was all set.)

Photos by Susan Sachs Lipman

Happy Bastille Day: Stir Up Some Ratatouille

Are you wondering how to use your abundance of mid-summer tomatoes and zucchini, and celebrate Bastille Day at the same time?

One word: Ratatouille.

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This tasty, colorful melange never fails to summon summer, while providing a few helpings of vegetables or a fool-proof side-dish that works with fish, chicken, lamb, noodles, and more. Ever since I first lived on my own in college, it has been the rare period when I haven’t made some.

Food historians generally date ratatouille to 18th century France, and to the area of Provence, and the town of Nice, in particular. Its name hails from the French verb, touiller, which means “to stir, mix, or toss”.

My own ratatouille has changed a lot since the days when I cut cubes of zucchini and eggplant and set them to boil in a pot of canned tomatoes. It’s as if the recipe itself has both mellowed and allowed for more complication, just as a good pot of ingredients, over time, coalesces into an especially flavorful whole. Diehard ratatouille purists may insist on sautéing each ingredient separately, but here you get the same effect, while also saving a little time.

4 Tbsp. olive oil
1 onion, chopped
6 cloves garlic, pressed
3 bell peppers, chopped (2-3 colors)
1 large eggplant, chopped
2 medium zucchini, chopped
2 summer squash, chopped
20 or so olive halves
2 14 oz. cans tomato chunks, or equivalent fresh tomatoes
2-4 tsps. each oregano and thyme
Feta or parmesan cheese, optional

Coat eggplant pieces in 2 Tbsp. oil and bake in a baking dish, uncovered, at 350 degrees for 25 minutes, until soft.

Heat remaining 2 Tbsp. oil in heavy skillet over medium high heat.

Add onions and sauté, turning occasionally, just until golden.

Add pressed garlic and sauté.

Mix in peppers, cooked eggplant, zucchini, summer squash, and olive halves.

Sauté whole for 10-15 minutes.

Add tomato chunks and spices to just boiling. Reduce heat to medium and cook for another 5-10 minutes.

Serves 4-6 as a main course. The recipe can easily be halved or doubled. Serve plain, hot or cold, top with feta or a dry Italian cheese like parmesan, or spoon over pasta.

Photo: wikibooks.org

Tales of the Sonoma-Marin Fair (One Day Left!)

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I just love this fair! We went opening day and had a spectacular time, as always. It’s a familiar, comfortable, classic fair that’s extremely easy to navigate. This year there were a couple of new additions to the old favorites, as well.

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Each fair visit has its own highlight. I always love the many animals at the Sonoma-Marin — goats, sheep, cows, pigs, poultry, rabbits — and the way visitors can walk around and see them, and then watch different animal events. One year, we saw a Sheep Shearing contest, which was fascinating. This year was the first time we saw a 4 H Pig Showmanship contest. We watched kids from 10-16 years old compete.

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The judge was wonderful and encouraging to every entrant. He explained to us some of the things he was looking for — command of the animal, eye contact with the judge, ease. Some pigs had clearly chosen Show Day to act up and had to be coaxed out of the ring’s corners. The participants all seemed serious and dedicated.

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This Ohio State University site shares more about pig showmanship. As usual, at the fair, I learned something about animals and their care and came away with renewed respect for farmers.

We watched this participant bathe her sheep.

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The goats were very rowdy this year, really bleating at one another.

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We visited all our other favorite animals.

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And we learned more from the wonderful displays kids had made about their animals or their 4 H projects.

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This was the first time in years that we hadn’t entered our own jam, so of course we spent a lot of time looking at the food exhibits.

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The young cake decorators were particularly impressive. This fondant cake was made by an 11-year-old.

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These TV-dinner-themed cupcakes, also made by a young person, were original and perfect.

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Still another exhibit hall featured art, collections, and other hobby work, from antique doll collecting to woodworking, by people of all ages. This apron, made by a 10-year-old, was very well done and had a nice vintage look, in fabric choice and design.

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The sky turned blue and a sliver of a moon came up. Even the Cinnamon Roll trailer, on the great midway, looked poetic and somehow Western.

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We bought kettle corn from a Ft. Worth, TX, couple we always visit. We first had their wonderful kettle corn at the California State Fair, which comes to Sacramento mid-August through Labor Day.

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Back down the midway, for another session of rides! This fair charges one admission price, which includes all the rides and exhibits, so there’s no having to stop the fun and/or pay extra for tickets for things. The games do take cash, and we always have to try our luck at those.

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Night fell, the neon of the rides came on, and more people seemed to arrive. The fair just felt more lively and exciting.

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As always, we’d been there for hours, and it was still incredibly hard to leave.

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Until next year!

Photos by Susan Sachs Lipman

Sonoma-Marin County Fair Opens Today

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The Sonoma-Marin Fair is here!

I love county fairs, and we in the Bay Area have an abundance of great fairs to choose from. Because it straddles two counties that each have a fair later this season, the Sonoma-Marin Fair can be overlooked. This fair, in Petaluma, has been my family’s favorite for years.

All your fair favorites are here: a midway with tons of traditional food, like corn dogs and funnel cakes, good rides for all ages, carnival games, food and animal exhibits, live music and performances, and lots of special contests. Over the years, we’ve seen sheep shearing, cheese carving, cow milking, hypnotists, and contests for everything from gathered wool to painted shoes.

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The Sonoma-Marin Fair has a down-home feeling, which is in keeping with Petaluma’s farming and historical roots. There are a lot of animals to see and activities for small children. It’s also not as large or crowded as some other fairs, making it particularly appealing for families.

The Sonoma-Marin Fair is in town Wednesday, June 24 through Sunday, June 28. We plan to be there opening day and will report back.

For directions, hours, events and more, see the Sonoma-Marin Fair site.

See you on the midway!

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Photos by Susan Sachs Lipman

Fairfax Parade and Ecofest

I recently attended the 32nd annual Fairfax (CA) parade and its newer accompanying Ecofest. Both were extraordinary and really showed off the town and its people. The event featured art, music, dance, food, children’s activities, artisinal products, and demonstrations. Themes of sustainability, social consciousness, friendliness and fun overrode the day. It was a beautiful event.

The Ecofest continued through the weekend. Here are some highlights from the parade, Eco Fashion show, and more:

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Many parade entries had themes of Sustainability. This yoke of discarded plastic was particularly effective.

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Here’s our own Youth Making a Difference entry. Follow us to the Eco Fashion Show and Ecofest.

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The Eco Fashion Show incorporated a group of young women’s many original designs and work, using vintage, recycled, and re-purposed materials. The results were impressive and their enthusiasm was contagious.

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At the Ecofest, we learned about worm composting from local vermicomposting expert David Lee Hoffman and from folks from Garden for the Environment, which gives public workshops on organic and sustainable gardening. We found this composter, available at Fairfax Lumber, ideal for our small gardening space.

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We also visited with new and old friends among the exhibitors, such as Bay Nature magazine, Environmental Education Center of Marin, Salmon Protection and Watershed Network, Marin Agricultural Land Trust, California Native Plant Society, Bio-Diesel Co-op, the Peace Corps, Tamalpais Natureworks sustainable furniture, and Snow Lotus Essential Oils, which I sampled and which seemed to be of extremely high quality. There were also two bodycare artisans that I highly recommend: Moonflowers Body Care (I like their Jasmine cleanser and Gift of India face cream), and North Rose Botanicals. I bought a little sample bag of North Rose products and can’t wait to replenish the heavenly Rose cleanser, tonic, and moisturizer, which are all wonderfully light in texture and scent.

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Bike parking was packed! A terrific sign.

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For more about the preparation for the Eco Fashion Show, see:

“Young Crafters Prepare for Eco Fashion Show”

“Eco Fashion Show Part 2: The Screen Printing”

Photos by Susan Sachs Lipman

Eco Fashion Show Part Two: The Screen Printing

Screen printing was another very exciting part of the day I spent helping girls get ready for the Fairfax Festival Eco Fashion Show, which takes place Saturday, June 13. We ended Part One of the prep with Annabel and her wonderful altered shirt overlaid with a screen print of a cactus.

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The cactus was photographed and then traced.

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A neighbor of Molly’s had helped her repair her old screen printing machine, so the girls could make prints for the show. As Molly noted, we see screen printed T shirts all the time, but we are removed from the process of making them by hand. To do so, both screen and drawing get run through a machine that looks a bit like an old copier. This creates a kind of stencil of the artwork on the screen.

This is a print Jessie made using the cactus screen.

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This is a screen of the “Youth Making a Difference” logo. The girls are going to wear Youth Making a Difference shirts in a parade before the fashion show.

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Molly helps Amanda make her screen print.

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Anna applies paint to the back side of the screen.

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It gets spread with this wonderful tool.

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The finished shirt came out fantastic.

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.. As did a print on this handmade hemp shoulder bag.

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Photos by Susan Sachs Lipman

Young Crafters Prepare for Eco Fashion Show

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About a dozen wonderful teens and younger girls have been busy for months preparing for an Eco Fashion Show that is slated to be part of the annual Fairfax Festival in Fairfax, CA, this Saturday. More details about the show are here. I had the good fortune to spend time with them last weekend and watch their creations and creativity bloom, as they transitioned recycled and vintage clothes to new uses and made beautiful items, while having fun, all under the auspices of Sustainable Fabric Guru Molly de Vries.

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My daughter Anna opted to repurpose an old nightgown of mine that I wasn’t wearing.

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As soon as she altered it, she had made it her own and was happy thinking about how she would embellish it.

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She pinned this beautiful lace to the hem, and then sewed it by machine.

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Meanwhile, Hannah was hand-sewing a lovely shirt made from a variety of vintage clothing and fabrics.

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Jessie further embellished a beautiful pleated silk skirt that she had made. (This picture does not do it justice.)

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Amanda continued adding to her own lovely brown sundress.

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Annabel tried on different outfits for the show, also thinking about what to alter further.

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The screen print on Annabel’s shirt was made using a tracing of a photo of this cactus:

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See Part Two of this story to learn more about our screen printing fun.

Photos by Susan Sachs Lipman

Slow News Day: Vermont’s First IHOP to Serve Real VT Maple Syrup

When International House of Pancakes finally opened a franchise in Vermont (the 50th state to get an IHOP), its General Manager, Sam Handy, Jr., successfully petitioned the franchisor to allow the South Burlington shop to serve real maple syrup, instead of the corn syrup blend that is served at the other approximately 1,400 IHOPs in North America. Handy is quoted in the New York Times as saying, “(Vermont is) a small state, and buying local is important.” He also wants to explore buying eggs and dairy items from local farmers.

So, it seems that fast food, in Vermont anyway, just inched a tiny bit slower.

Not to be outdone, New York Senator Chuck Schumer recently proposed to IHOP CEO Julie Stewart that New York State’s IHOPs similarly wean themselves off their mass-produced toppings and onto maple syrup made in New York. This is not the senator’s first foray into the maple. Last year, he introduced legislation designed to — wait for it — tap into his state’s underused maples by providing incentives to landowners for producing syrup. More information on New York’s maple situation is here.

I love maple syrup, and one in particular, which we have been getting delivered (a luxury) since trying it and many like it on a delightful road trip through New England five summers ago. That syrup is from Sugarbush Farm, in Woodstock, VT, where we got to touch the actual maple trees and learn about the entire tapping and production process. We also learned that we generally prefer the robust Grade A dark amber syrup to the lighter Grade A medium amber, or the even lighter “fancy” syrups.

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Lucky me. My daughter and her friend whipped up some French toast for themselves and for me this weekend. We all agreed that it turned out picture-perfect, especially topped with Sugarbush maple syrup and a helping of super-sweet Delta Blue organic blueberries from Stockton, CA., the closest-grown berries we could find.

Photo by Susan Sachs Lipman

Red, White & Blue — Cookies!

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We made these really fun cookies for Memorial Day. They’re called Beautiful Colorful Cookies and they’re in the Williams-Sonoma Kids Cookies book that we use all the time. My daughter Anna even entered a four-color batch in last year’s County Fair. They’re a tasty shortbread-like cookie, with a great crunchy texture. But, of course, the real star is the fun, unexpected colors. We use professional paste frosting colors (you can get a box of 8 small color jars from ChefMaster, available at specialty baking stores, for around $7), and, though they color well, it takes a lot of patience to get a super deep color in a cookie. You can see my husband, Lippy, had more patience than me when he was coloring this batch.

He also wants everyone to know that he skimped on the butter just a little because he was in a hurry, but that little bit gave the cookies a strange texture and taste. Lippy says, Slow down and take the time to measure correctly. They still look good!

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What I brought to the mix was a technique of rolling logs of various colors, much like fimo clay, which we’ve used to bake our own elaborate beads. The logs are then attached, long side to long side, to make one big log, and that log is gently twisted to swirl the colors. These were done in small batches because, as with fimo, I wanted to roll and twist the colors just enough to make interesting designs, yet keep them each distinct, and not get a gooey-looking mess — which can happen if you overwork the dough (or clay.)

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When we were done, we had a batch for the annual Mill Valley Walk into History, which my excellent husband led. (More on the walk to come.) And we had a batch to take to a Memorial Day BBQ, where they proved quite popular.

Beautiful Colorful Cookies

You’ll need:

1 cup (2 sticks) butter, softened
1 cup confectioners sugar
2 teaspoons vanilla extract
2 cups flour
Food coloring
Mixing cups
Mixing bowl and beater
Forks, knife
Cookie sheets

Preheat oven to 350.

In large mixing bowl, mix together butter, confectioner’s sugar and vanilla until creamy.

Add flour and beat to form smooth dough.

Divide dough into 3-4 parts, one for each color you want, and add food coloring to each, mixing until the colors are well-blended.

Roll each colored section into a log shape. Place the logs on top of and around each other to form one large log.

Begin to roll or twist the log gently, so the colors mix and swirl, but also stay distinct. Cut a sample slice from the log to see if you’re happy with the pattern.

Cut slices about 1/4″ thick. If the dough is too soft, refrigerate for 20 minutes.

Place slices on ungreased cookie sheets and bake for approx. 10 minutes.

Yield: Approx. 44 cookies.

See more ideas for Colorful Cookies

Photos by Susan Sachs Lipman

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