Movin' up + Movin' on

Summer has tumbled in to Chicago with a delightful mix of warm breezes and light rain. I have been busy on numerous projects; sampling a line of handwoven pillows and tapestries for CB2 Chicago and Quince & Co, as well as a very special project to be revealed at a later time. It's been so wonderful thus far to work with both companies. My woven pieces for CB2 Chicago are made with 100% US organic cotton and hand sheered, spun and dyed wool from Nanne Kennedy's Meadowcroft Farm in Maine. Dyed by the amazing Casey Ryder of Port Fiber.

All of the collaborative work has lead Herron Clothier into a new and exciting phase. It is time to find a bigger studio! With three looms, an industrial sewing machine, serger and cutting table, our sweet little space is busting at it's seams. I have begun the search and am quite enjoying the process of finding just the right space. Chicago is such a wealth of interesting, unique and affordable spaces for artists and small businesses. The lovely ladies at Wild Daughters and I have teamed up for some exciting improvements coming later this Autumn.

Shelby, Herron's newest edition. She's a 60" Leclerc floor loom. Planning some exciting secret upcoming projects.

I like to refer to my work as "whole-cloth" weaving. Think about good whole-foods, not as in the grocery store, but as in the idea of organically grown foods, harvested from the land by human hands. Whole-cloth is just like that. From the land to the hand to home and body. Feels good any way you spin it.

Speaking of wholesome foods, lately I have been doing quite a bit of cooking. Here are a few recipes I would like to share that I am quite smitten with. Sent to me by two amazing ladies both named Emily, one from Portland, ME and the other from Portland, OR:

Zucchini Goat Cheese Quiche:

For the Crust

2 cups pastry flour 1 and a half sticks cold butter, chopped into little chunks ice cold water, about 2 TBS. maybe a little more, if the dough is too dry a sprinkle of salt. Also a tsp of baking powder for some lift mix and chill in the fridge.

The Filling: 

2 small zucchini 3/4 cup Nancy's yogurt small package of goat cheese half a sweet onion 10 large eggs Pinch of salt and pepper

I used a vegetable peeler, and peeled the zucchini into fine strips. You could use a mandoline also. Chop the onion finely and saute with olive oil. Remove the onion and set aside.

Saute the zucchini with salt to help the juices escape a bit, until golden. I prefer to do this in a large heavy cast iron pan.

I pre-baked the pie crust, but almost never have total success with this, the sides always fall in a bit even with foil and a full pan of beans. It matters less if the crust falls as long as you put it in a really lovely pie pan. But prebaking the crust is helpful so to not burn the eggs. This is so important for the flavors. Eggs should always be cooked slowly and at a lower heat to maintain delicacy.

At this point the oven should be at 350.

Whip the yogurt and eggs together, add salt and pepper, and pour this mixture into the pre-baked crust.

Place spoonfuls of cooked onion throughout, and then arrange the zucchini slivers in a fanciful way, drop fingerfuls of goat cheese so that they are spaced evenly through the egg mixture, and voila! You put the quiche in the oven for about 25-30 minutes or until the center is set.

Let cool for about 10  minutes and eat it with a light fresh salad, on a sunny afternoon.

Spring Harvest Buddha Bowl

1 bunch asparagus

1 teaspoon olive oil

1/2 tablespoon fresh lemon juice

1/4 teaspoon sea salt

small bunch of red radishes

2 carrots

1 1/2 cups white beans {approximately 1 can}

salad greens of your choice, I used arugula

Dill + Shallot Vinaigrette

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons finely minced shallots

1 tablespoon red wine vinegar {or white or apple cider vinegar}

1 packed tablespoon fresh dill, chopped

1/2 teaspoon sea salt

1/4 teaspoon sugar {optional}

heavy pinch of black pepper