It feels like the surface of the sun here in Kansas City, which is the perfect time for an urban garden tour. Thursday I went out with a few ladies from the garden club to look at 18th Broadway rain garden. According to our guide, the city block was bought just before the recession to build condos. Since that idea didn't pan out they created an urban garden to prevent the site from eroding into nothing. What's amazing about the space is that it is almost entirely run on rainwater and solar power. The structures built to retain run off from the surrounding area and to filter the water was particularly fascinating but not terribly photogenic.
I just love the green things growing in the middle of a thriving city. It's pretty amazing the variety and shear tonnage of produce that is grown here for local food banks. Plus it's all organic, which is quite the feat with fruit trees. They grow peaches, apples and cherries. The wheel is turning in a few of our heads on how to bring a community garden to Knob Noster. Maybe not something as large and grand but a community growing place for people who live on base would be nice.
I've been working on putting together some bags from vintage kimono for the Creative Hand Show & Sale coming up in November. I designed this and despite my lack of knowledge about sewing in the round it came out really well. It's a project bag fro a larger knit or crochet project. I saw something like it in a knitting shop once and it's been on my mind ever since.
It's even fully lined. I like what the pattern of the contrasting kimono does when it's closed at the top. I know I need to sell it but part of me wants to keep it. The curse of making things you enjoy.
Cool Stuff: I'm going to be plein air embroidering again this year at McKendree University in Lebanon, IL. I'm getting all prepped and might even try watercolor this year. Gasp. Two weeks before epic road trip and stretching my art chops in the murderously hot sun.
Farm Report: My tomatoes are finally ripening!
I've been jamming up a storm. My first attempt with pectin this year was peach jam and I made the mistake of following the pectin instructions. Way too much sugar! Not only is it almost too sweet to eat but it set so hard that it's almost unpleasant. I looked for a low sugar recipe for my seedless blackberry jam and found the perfect ratio for sweetness. 1/2 c sugar for every cup of fruit. Then you can add 1 1/2 TBS of pectin for every cup of fruit. It set up just fine and it's edible. What's with American's and over sweetening things anyways?
Playing: Lovers in a Dangerous Spacetime - The mister begged, I'm giving it a try and we haven't died horribly just yet.