Tuesday, May 31, 2011

Farmhouse plaid kitchen towels

Hello, friends. There were a couple of new additions to Nutfield Weaver this weekend. I finished weaving the run of orange and white "farmhouse plaid" kitchen towels. I am really pleased with how they turned out:

I'm warping the loom right now for more of these towels in ivory and antique rose (mauve). There are also some new tissue holders in the shop, and here is one:

She is a dainty little thing, no?
Be well,

Friday, May 27, 2011

Our gardens

Hello, friends. Things are pretty much par for the course for Nutfield Weaver this week. I am continuing to work on burlap pew cone requests for weddings and (this is new) for a late summer garden party. There is also a new farmhouse plaid towel colorway on the loom - white and orange!

When our free time permits, my husband and I work in our gardens. Since we live in the Land of Granite, raised beds help us combat the presence of very large rocks in our soil.



Now I am off to soak my morning glory seeds and get a few inches of those farmhouse plaid kitchen towels woven.
Be well,

Tuesday, May 24, 2011

Fiddlehead and Goat Cheese Quiche

Hello, friends. Nutfield Weaver is taking a bit of a detour with this post to share a recipe that features a seasonal New England treat. My husband and I concocted "Fiddlehead & Goat Cheese Quiche" together on Saturday night. Fresh fiddleheads are found in our New Hampshire markets this time of year, and they are truly a delicacy. Buy them when you see them as their harvest time is just not long enough -- use the fiddleheads within a day or two of purchase.

Here are the fiddleheads I got today:

And here is our recipe for quiche.

Fiddlehead & Goat Cheese Quiche

1 single crust pie crust (homemade is best, but purchased is fine, too)
1.5-2 cups fresh fiddleheads
3/4 c. heavy cream
6 eggs
3/4 c goat cheese
4 slices cooked, crispy bacon
1/4 tsp. black pepper

Preheat oven to 450 degrees. Place the pie crust in a pie plate and prick with fork. Bake for 5 minutes to dry out the crust a bit. Remove from oven and decrease oven heat to 350 degrees.

While the pie crust is baking, cook your fiddleheads. (We boiled ours in salted water for about 5 minutes - you should boil them - we've heard talk about toxins/bacteria that can be found in these foraged veggies). Drain the fiddleheads. Set aside.

In a separate bowl, mix together the eggs, cream, and goat cheese (we gently crumbled our goat cheese into the eggs). Add the crispy bacon pieces and black pepper, and then fold in the cooked fiddleheads.

Pour the egg mixture in the pre-cooked pie crust. Place in 350 degree oven for 30-35 minutes, or until the eggs have set.

Share nicely. Serves 4.

What do YOU do with fiddleheads? I'd love to know!
Be well,

Wednesday, May 18, 2011

New handwoven table napkins

Hello, friends. I just finished my first set of stepping stone twill table napkins and am tickled pink with the results. Here is a photo!

I have plans to make more of these in different colorways; the turquoise and white table napkins shown here are for a custom order.

I'd love to know what you think so please drop me a line!
Be well,

Tuesday, May 10, 2011

Burlap wedding decor and a busy loom

Hello, friends. I've been away from my blog for a while. My family took a trip to New York City recently. We took in a Broadway show, visited two museums, and strolled through Central Park and the Bronx Zoo. I enjoyed NYC a great deal, but was anxious to return home to our little corner of Eden here in the Granite State.

Wedding season is in full swing. I've been putting together pew cones, flower girl baskets, and the occasional ring bearer pillow for brides. Here are a few pictures of my latest efforts:

The loom is busy, too, and the queue for new warps is continuing to grow. The "stepping stone twill" pattern is still on the loom. Here are some new color combinations for kitchen textiles:

Robins egg blue is definitely one of my favorite shades with which to weave. And the honey yellow is a close second.

Be well,