LOCAL FOOD, LOCAL POTS

SOMETHING IMPORTANT!
Like so many, I pay attention to the frequency with which I hear various subjects, to try to determine trends. That has to be tempered with awareness that where you are and what you're doing may color what you hear.
That being said, I'm hearing from a lot of different directions and sources, that people are looking at trying to use more and more locally grown foods...both for health reasons, because it helps our local economies and because it "feels" better as well as tasting better. Amazing isn't it? We're beginning to figure out that the foods we eat and our health are linked.
There's also something about linking to your local community that completes a circle. There is a commonality between food and handmade pottery, in nurturing us, our families and our communities. The level of humanity in growing, harvesting, preparing and serving food to each other is complimented by the use of utensils that have been made by people you know.
A couple of years ago there was an article in Ceramics Monthly, which we posted here, which explored this in more depth.
Recently, perhaps partly because the 'growing season' will be upon us soon here in Minnesota, we have become aware of the almost explosive growth of CSA farms, and local organic foods, changing what we eat to be more healthy and healthful.
There has been a spate of books recently that talk about these topics.
A few we've read and can recommend highly are:
"The Omnivore's Dilemma" by Michael Pollan
"The Hundred and Fifty Healthiest Foods" Jonny Bowden
"Good Calories-Bad Calories" by Gary Taubes
"In Defense of Food" by Michael Pollan
"Weeds and Why They Grow" by Jay McCaman (for gardeners)
If you have thoughts on this topic, and other good books to recommend on better eating, please share by posting a comment below.
Adam and Laura have taken over Katy and Peter' August Earth CSA Farm and renamed it to Loon Organics. They're still looking for some members, as is a new CSA "The Farm of Minnesota" being established by Dan and Donna Moe. They won't be certified organic for a couple of years, but are using organic methods now (Website to come shortly). They can be reached at 320-587-7882.
Dan observed in a visit a couple of days ago that if you consider cost of food as part of healthcare, you can spend a smaller amount on food and pay for it in bad health later. Or you can pay more for food now, live better and have better health later with lower costs for medical care.
If you're not in the Hutch area, we strongly recommend looking at www.localharvest.org which is an excellent starting resource for locally grown foods.
This is all another reason we're so excited about our new line of Ceramic Flameware Stovetop Cookware. It adds another dimension to being able to use handmade pottery for cooking.

TWO MID-WINTER IDEAS

So far it's been a cold and snowy winter here in ' da Nort ' ...so what better time to warm things up with a fantastic dinner with your friends ...and a non-intensive project that will pay dividends all year.The first is one we wrote about last January at length, a cassoulet based dinner, and the second, making your own homemade wine.

The cassoulet (the pot you make it in is called a cassole) can be as complicated or simple as you wish. This is a traditional French bean "stew" which would have been made, over a series of days, as ingredients were acquired as parts of other meals.

There is ongoing argument over what is the most authentic, and we won't get into that one. See an article in "Departures Magazine" where Sylvie Bigar has done her best to walk the middle ground.

We have made Paula Wolfert's recipe twice, once with simplifications, and then the full recipe including homemade sausage and duck confit. Doing it the full way made a big difference.

Paula swears the angle sided bowl that we make, also makes a big difference. Others use a pot more like our standard casserole. For other recipes. just Google "Cassoulet" and you'll get a bunch. Once you get the basic idea, make up your own with what you have.

Then invite some friends over, open a bottle of wine, some french bread and maybe a bit of salad and you'll have an evening to remember.

WINE VINEGAR

The second project is even easier, but takes some time and patience. Make your own wine vinegar. A pottery crock, like the Clay Coyote Vinegar Crock is perfect, but you can do it in other containers if you want. First check out this Sunset Magazine article that appeared last year.

/VINEGAR%20SUNSET%20ARTICLE.pdf
I'd suggest starting with at least one bottle and then topping it off later with more. You can get a mother from Beer-Wine.com. Once you have one, that's all you'll need as you can keep a bit in a jar for your next batch. We've experimented with freezing it and that appears to work, just as it does for sourdough.
It'll take about 10 weeks for your first batch of red wine vinegar and 16 to 20 for a white wine batch. You'll never find a commercial product that comes close. Use it in making sauces, a bit in almost anything to enhance flavors. Pasturize it and you can store it forever and make herbal vinegars, too.

LAST MINUTE POTTERY GIFTS

We get a rush right at the end and try to help. Some of the more popular (and unique) items for holiday gifts are here along with links to the web pages. We have a good selection right now (Dec 1) and still have a couple of firings to go.



Personalize your gift by adding a favorite recipe for the piece you've chosen.

A big hit is the Clay Coyote Chip and Dip. Center bowl is loose so you can use the platter for meat and cheese trays and....?
Maybe next would be a Coyote Chicken Baker. Still unique and the best chicken they'll ever have. If you're good, maybe they'll invite you over.



Next to that for unique-ness is the Coyote French Butter Dish or butter bell.

A Veggie (Vegetable) Steamer is another unique piece (actually 3 pieces). Steam veggies in the bowl with lid, and serve on the plate.

We have a large selection of all sizes of casseroles. Small and medium casseroles (below) hold about 1 and 2 Qts respectively and the Large holds at least a gallon (RIGHT).

There are always mugs...we've got several shapes and many glaze colors.

Slip in a couple of packets of hot chocolate and a bag of microwave popcorn and you're good to go.

New this year are a series of trays...perfect for entertaining.

For the FOODIE on your list Clay Coyote can really help you out. Our well-known Cassole has been written about in several magazines and if you go back to last January on the blog, you'll see the whole cassoulet story.

And last, but not least is our new line of Ceramic Flameware Pottery Stovetop Cookware, starting with the 10 inch skillet.

Please feel free to give us a call...1-888-737-4014...to check glaze colors or what we can still do custom. Shipping direct to your lucky giftee along with free gift wrapping and we can enclose a card for you.

And Merry Christmas from all of us at the Clay Coyote.

FLAMEWARE!

Here it comes, new CERAMIC FLAMEWARE from Clay Coyote Pottery. It's ceramic cookware for stovetop cooking! We've spent nearly 2 years working on this to get it right...

It started a couple of years ago as Paula Wolfert was looking for a source for pots to emulate some of the indigenous cookware traditionally used over open fires and charcoal. trouble is, our modern stoves have much higher heat.

A few potters have made stoneware flameware over the years, but conventional wisdom was that it was risky and devilishly difficult.

Well, we can attest that it's difficult, but after cooking with a number of pieces over the last 6 months, and recruiting a number of our friends to do the same, it's ready for you.

The first piece is this skillet...

about 10 inches in diameter and 2 inches deep. Fry, saute, bake, roast...do just about anything. Good in the microwave, cleanup easily in the sink or dishwasher. Tom's used it for eggs almost every morning for 5 months and finds it has much less of a tendency to burn food, and the eggs are more tender that in metal cookware.

Betsy's been doing the same with oatmeal every morning in a small saucepan and with the same result.

Paula's been doing a lot of work on cooking in clay, as she has for years, and has decided that it's the way to go. "These are absolutely fabulous" she says.

Next was a cazuela, about 11 inches in diameter that Paula needed for gratins and some other dishes started on the stovetop, and finished in the oven. This one's got a smaller 'trumpet' handle with a small 'hot-pad tab' on the other side for easy handling in and out of the oven. Betsy just used one to make an apple tarte tatin.

We've done a couple of saucepans but are just finalizing sizes and shapes. Finally, we did a 3 qt. casserole for Paula, and she found it made the best daube ever and that it cooked simmered dishes better on the stovetop than any crockpot does.

casserole photo by: ed anderson photography 1105 thompson lane petaluma, california 94952 707 981 7957 office http://www.edandersonphoto.com

We aren't sure why these ceramic pots cook so well (and clean up even better). After a lot of testing, we think that it's because the ceramic is an insulator, heat comes through more gently, so food has much less tendency to burn, even slightly. The secret, though, is to slow down, put the heat where you'll need it eventually, and then wait for the pot to warm up. If you punch in high heat initially, the heat keeps coming through and can overcook the food. You also have to learn to either turn the heat down or off earlier, or remove the food as soon as it's done. But these pots go from stove to table so beautifully that the turn down early is the way to go.

Right now glazes are limited to the one blue-gray shown. We'll have more later, but never the same as our regular glazes. The clay that makes these pots possible limits the glaze possibilities.
As we get them ready, we'll post them on the website for sale.

GLAZE NAMING CONTEST

Earlier this year, Betsy developed a new green/black glaze combination. It was a hit at summer art fairs. Food looks fabulous on it....but it doesn't have a name! That's up to you. It combines the rich warm black of Old Black Magic and a new kind of celery green...very like old celadons of ancient China and Korea.

As a starter, some of our other glaze names are, Old Black Magic, Midnight Garden, Tequila Sunrise, Todd Lake, Old Celadon, etc. There could be $25 bucks in it for you. Just click on the 'comments' section below and let us know your idea. Enter as many as you wish per comment.

We'll make our decision (over a couple of glasses of wine down at Zella's (Hutchinson's spiffy new restaurant)) by December 15th.

HERE WE GO AGAIN

Here we go for the next 6 months. This morning we woke up to a good 4" of fresh new snow. Not too much shovelling thought as the ground's still too warm.

The back porch (above)...the view from the kitchen below.

But looking north off the back porch, it's really beautiful (in a masochistic way).

The jeep and plow are ready....the tractor isn't.

The pond has almost gone dry this fall with the lack of rain, but strangely there's still a lot of corn in the fields. Farmers are trying to get it to dry naturally rather than by using gas dryers.

MINERAL POINT

HIDDEN ART GEM UNCOVERED!!! Travels with Tom & Betsy

On our way to Chicago for the Frankfort Fall Fest, we uncovered a hidden gem this year...Mineral Point, WI. It was an old mining town that had been pretty near shuttered in the 1950's and 60's. The a few artists discovered it and began to build studios. Shops followed. Now it's an amazing array of galleries and artist studios.

Down towrds the bottom of the main street hill we were attracted by something on the 'balcony' of one shop. (You're going to have to click on this to figure it out).

It's the home of Howdle Gallery and Bruce Howdle. Bruce is most famous for his large ceramic wall sculptures (here he is working on one), but one of his fascinations is pigs.

He has done wonderful sculptures, mugs, wall pieces, you name it, with pig themes. Ask him how he came to have this old building and out comes the picture album. He's done much of the work himself over more than 20 years. The character of the building is wonderful. We'd strongly recommend Clyde and Carolyn stop in....you too!

Mineral Pt. is about 1-1/2 hours SW of Madison...a bit out of the way, but well worth the trip. Look at their website for special celebrations during the year. For Chicagoans it's an easy day trip. If you're headed north or south along I-94, plan a few extra hours.

Swallows, Hummers and the Marking of the Seasons

This summer was unusual here, as it was in many places. Birds came back early, the ice was out late. The early birds had no food because of the cold spring, and then the summer was dead dry. We always get some barn swallows in the shed and this year they hatched in July. There were 4 little ones in the nest. By the time they're ready to fledge, they are pretty much crowded out.

Then late the next day, the second pair came out. They all sat in the shed for a day getting waited on by the adults. Normally they'd be here for the rest of the summer. This year because of the dry, they were gone almost immediately so we missed their aerobatic hi-jinks all summer.

We had more hummers this year than ever and , with feeders, they stuck around. By september we'd put up 4 feeders and at times had up to 12 birds by teh front porch scrapping over who got next turn. Activity mountied, and then one day, Sept 20th, all but 2 or 3 were gone.
Living out here, we really do mark the seasons by the weather, the birds and animals and the planting and harvest. Most of the beans have been taken, with yields about 1/3 to 1/2 lower than normal because of the dry summer. Corn should be started any day now, although a lot was harvested for silage because the ears were so small and many stalks have only one ear.
Now the geese start coming over in their big 'V's" practicing for the migration (and avoiding getting shot at). Outside the downstairs bedroom window they often come off the lake at an elevation below where you're standing. It's quite a site.

The Final Show

I've gotten a little behind here with fall production and development of a new line of pots for you.

The last shows were Frankfort (IL) over Labor Day weekend and our local Hutchinson show 2 weeks later.
Frankfort is a blast. It's the first show we ever did back in 1992. Amazingly, we still have some customers who saw us at that first show come by. Since both Betsy and I worked right near by old neighbors stop by, too (well they're not any older than we are).

And last year we came across a photo taken the next summer. This is what we looked like back then. A lot of pots, a lot of good friends and customers. We really do appreciate your support over the years.

Seems like we spent half the summer in rain....setting up or tearing down. At Edina we had the big hailstorm, Highland half a day rain, Evanston set up, Duluth set up, and finally Hutchinson. The first day was perfect, then came the second day....

Packing up wet is no fun. But all in all it was a great year. Thank you!

FOREST CITY STOCKADE

THE FOREST CITY STOCKADE

Every year for the last 10 or so, we (Betsy and Tom) head for a weekend at the Forest City Stockade. This is a recreation of the 1860's Stockade built near Forest City, MN, during the Sioux uprising of 1862. The Stockade was rebuilt in 1976 and has been added to over the years until now it contains a main cabin and trading post inside the fort, and nearly a whole town outside.

Above is the front door of the main cabin during this years' stockade on August 16 & 17. Each year we make a commemorative piece of pottery for collectors and supporters. Below is the side porch with Tom's favorite thing...homemade ice cream in the largest hand-cranked freezer you'll ever see.

The Stockade is staffed for the two day summer and one day winter events by many volunteers serving food, giving demonstrations of 1860's crafts and skills. The key people are Bob and Betty Hermann (immediately below), Chuck and Ann Fuller (further down) and Dale and Mary Root and lots of volunteers. Paul White (of Paul and Pam fame) is shown with his bees and some visitors who get to try fresh honey from the comb.

Chuck and Dale direct and do most of the building at the stockade and, to me, one of the most amazing pieces is a handbuilt watertower and windmill that Chuck built. Clik on this one to take a closer look.

A few scenes around the stockade outside in the village show wagons, a new chapel where Greg Matthews gives a talk on the history that led to the stockade. Chuck and Dale add a building or two (or 3) each year, many of the rebuilt from log cabins that area folks donate (the unfinished one below will be the largest operating newspaper print shop in Minnesota.)

Tom does his little pottery thing on a foot powered Leach Treadle wheel throwing bowls, plates, pitchers, whickey jugs, mugs and other items that might have been used on the frontier. While this wheel itself is only about 50 years old, the treadle wheel concept goes back into the 1800's in Germany. They were brought into the US in production potteries in North Carolina.

Outside the stockade to the east is a full-blown rendezvous gathering you can also wander.

The Stockade makes a fabulous day for kids as well as adults. Plenty of food, interesting exhibits and demonstrations, history, music and family fun.

It's always the 3rd weekend of August and the first Saturday of December (the 6th in 2008).

Forest City Stockade

IT AIN'T ALL IT'S CRACKED UP TO BE

OK, click on this picture, cover up the snow fence in the foreground and tell me where this is!

Nope....it's Lake Michigan at Evanston IL, last weekend (Aug 2-3) The water was turquoise, the weather 80 deg with a nice breeze. Couldn't have been better, and people paid us money for being there!

Tom was, of course, working (above) while Betsy helped, (below).

This one was kind of like art shows should be. Interested patrons, a beautiful setting, good music...way to go Evanston!

But, we thought you might like to have a peek at what goes into one of these shows from the artists viewpoint....

A PEEK BEHIND THE SCENES

This year at Edina, our friends Don and Paul came ahead of time and helped us set up....and then, after inviting us to stay at their house and treating us like royalty, came and helped us tear down. It was an education for them....to say nothing of being way above and beyond the call. Here's a bit of what they saw....'course it was raining there.

Here's a bit of the setup at Evanston.

At Evanston we set up the tent Friday night and schlepped the boxes of pots, display and tents across about a block of rough grass. Total of over 20 trips each with two-wheelers. Starting at about 5:30, it was dark before we got the tents up, and display racks assembled. Then we crashed. Next morning at 6 am the scene we were greeted by was the above...a booth, 40 boxes of pots and all the extra stuff. An hour and a half later we looked like this....ready to start unloading pots.

Almost done! The last load of empties is about to be schlepped back to the trailer over that same block of grass.

Set up and ready to go at 3-1/2 hours (not counting the 3 hours the night before)....pretty good for us with a double booth.

After the show it typically takes us about 3-1/2 hours again to pack it all up, tear down the tents and schlepp it back to the trailer. It's much lighter if everyone who comes by buys a pot or two and helps with the schlepping.

We're not complaining, understand, and very grateful to be able to do this for a living and for you. Great customers who enjoy and use the work, and come back with their stories are what make it all worth it.

Thanks to ALL of You!

THE 6th ANNUAL SUMMER PICNIC

An annual event at Clay Coyote has become the summer picnic and Art Show. We invite 4 or 5 guest artists and our customers to a casual 'out on the lawn' good time.

This year Madam Lorna (Lorna Meyer and husband Steve) were peddling potions and lotions for your body. Jennifer Ionta had her beautiful hand made (by her) glass beads

Claire Swanson from granite Falls brought her marvelous handwoven baskets...

and Rob Glieden, who is just starting out doing large format Black and White photography. Intriguing pictures of familiar subjects seen through Rob's eyes and processed like old time pictures...quality you just don't get anymore.

Steve, who is allowed a small corner of Madam Lorna's booth, has discovered a most unique idea, mirrors and picture frames on which you can write nifty sayings which are poermanent until you wipe them off with a special stuff....Then write again. Most fun!

This time of the year, the prairie restoration is just starting to peak....yellows, blues, purples amid the waving grasses. Things change when you're out there....the hustle and bustle just evaporates. Hi Mary!

Chuck Goranowski was a first timer....with his wonderful blown glass. First time we've had a glass blower. His goblets and mugs were a big hit. Bet he brings more next time!

Claire and Steve and Lorna catch up! The picnic was a bit quiet this year with the economy, gas prices and just about every highway coming to Hutch and the Gallery torn up. If you're planning a trip to the Clay coyote, please check the 'Directions' section of the website for the latest update.

4th OF JULY WITH A BANG AND A BUMP

4th OF JULY...The Way it Used To Be!

Every 4th of July, friends Bob & Betty Hermann put on a classic traditional 4th Farm picnic. Let it be known, that no one....NO ONE...has ever left here hungry. Not only do you get lunch/dinner, but 4 hours later, you are going to have to eat lunch again! What could be prettier. This year Bob even lucked out on the weather....80 deg and sunny

And after lunch/dinner, you need dessert....even though you've had 5 kinds of chocolate and pie with lunch/dinner! So Bob and Betty team up to dish out strawberry sundaes! Amazing that such a lovely woman as Betty should have teamed up with as ornery a cuss as Bob! Betty looks especially happy as she had retired the day before this!

HERE'S THE BANG!

The big tradition every year is that Bob gets to shoot off his big........cannon. Made in Tennesee the cannon is the real thing. Instead of cannon balls, Bob just loads 'er with grass, tamps it down, adds powder and with a mighty whump....feeds the cows. Next for the tradition is the ride out into the pasture along the North Fork of the Crow River where next year's hamburger is grazing. The handmade wagon is pulled by the world's oldest working (other than Bob) Jeep. As of today, if this was taken, you wouldn't see the wagon as the corn would be 10 feet high!Now if you were a cow...isn't this where you'd want to spend your days? That's why they're called Hermann's Happy Herefords.

Blow this shot up, and you'll Chuck Roast and Ham Burger wandering out there.

Tttttthaaat;s All Fffffolkkkks!

SHOW TIME

Higland Park Art Fest

Our second show this year was Highland Park in St Paul. What was a good smaller show in past years has now had the addition of almost as many commercial booths as artist booths. One customer described this as making it feel like going to the State Fair rather than an art fair. Entertainment rather than an art fair. We're seeing this at more and more fairs and when it happens, sales for artists go down.

I finally caught Betsy loafing!
Like so many shows this year, Highland had it's shot of weather. About 5:30 on Saturday the skies opened up and scared the customers away. 15 minutes later...blue skies.

Ahhh, well.

Evanston (IL), Frankfort (IL) and Hutchinson to go. Lots of pots to make.

WAY TO GO, PAULA

We were very proud of our friend Paula Wolfert for her accomplishment. She has been a source of inspiration (and challenge) to us in developing pots that work with the exactness of the recipes she researches and writes about. If you haven't read any of her wonderful books, try ''Couscous and Other Good Food from Morocco' or 'The Cooking of SW France'. They are as much histories and travelogues as cookbooks.
Sun Jun 8, 10:53 PM ET

Chef Jacques Pepin, left, congratulates Paula Wolfert, author of 'Couscous and Other Good Food from Morocco,' for being entered into the Cookbook Hall of Fame at the 2008 James Beard Foundation Awards, Sunday, June 8, 2008 at Avery Fisher Hall at Lincoln Center in New York. The awards recognize culinary professionals for excellence and achievement in their field.(AP Photo/Diane Bondareff)

(Story by AP)