My neighbor Esther left a bag of beets hooked to my mailbox recently. She dug the last beets of the season and was canning them. The beets were delicious and the tops were still on them. I had fresh collards and kale in the frig so the temptation was overwhelming: the beet greens went on the outsides of three lovely bowls. I like veggies (and sometimes fruits) on the outsides of bowls, although many of those are small molded models. What could be more appropriate than real greens? It began with radish tops too pretty to go straight to the compost and the bowls they graced became a gift for a chef. Now I often roll cabbage and other greens onto the clay for leafy textures.
People occasionally tell me they don't actually use their Kahoka stoneware, but I make it for utility as much as interest and beauty. It is food safe and dishwasher safe. After surviving a kiln to 2200+ degrees, no dishwasher is likely to intimidate Kahoka pots. I don't know who will appreciate - or even recognize - beet greens on their bowls, but think of the delicious foods they could hold for Thanksgiving! We've eaten all our borscht, but the greens live on!
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