Landscape Art: Huge Hand-Crafted Outdoor Garden Bell

landscape installation, landscape sculpture, welded yard art, repurposed yard art, Mark Weldon,

Landscape sculpture hand-crafted by Mark Weldon, on Bit of Earth Farm

This is a unique, hand-crafted landscape sculpture. Each part of this garden bell was locally sourced. It’s made from 6 x 8 and 6 x 6 smooth cedar beams, finished with durable natural oil. It features plates, caps, and hangers fashioned from repurposed steel, and offers the distinctive look of square-headed hardware. The two functional bells are heavy repurposed canisters, each with a deep resonant tone when struck. The piece is 140 inches at the peak, nearly 12 feet. It can be secured to concrete or a building, or be mounted 3 feet in the ground to stand a little over 100 inches tall.

You can see from the photos (supported by a rod and rope for the photo) its size compared to two six-foot-tall men!

landscape art, garden sculpture, garden bell, repurposed metal art, art from the farm, Bit of Earth Farm,

Landscape art by Mark Weldon, Bit of Earth Farm

This interactive piece is an impressive and enduring landscape statement. Imagine it in a garden bed at your home, business, or organization.

It was designed and built by Mark Weldon on our small family farm. Another of his large-scale landscape installation pieces is currently for sale at the Elements Gallery in Peninsula.

garden sculpture, landscape art, welded yard art, Mark Weldon, Bit of Earth Farm,

Six-foot-tall garden bell from repurposed materials, made by Mark Weldon on Bit of Earth Farm.

If your design business, landscape company, or gallery wants to take this or any pieces by Mark on consignment, let us know. If you prefer a custom piece, please get in touch with Mark either through our contact page or by email (mweldon@glwb.net).

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These People Cook 1,000 Thanksgiving Dinners From Scratch

I know amazing people. Their names are Ben and Niki Weldon. Every year for the last 15 years, starting when they were young, they have helped cook and serve Thanksgiving dinner for over a thousand people in Olmsted Falls, Ohio. This includes meals delivered to the homebound plus all nearby police and fire personnel working on the holiday.

On Thanksgiving day, each table is covered with a tablecloth and features a centerpiece. Maybe the diners can’t afford to provide a traditional homemade Thanksgiving meal for their families, maybe they don’t have anyone to share it with, or maybe they’re not healthy enough to cook their own holiday dinners. At this dinner they don’t ask questions—these people are their guests.

They buy 30 pumpkins, roast them, transform the pulp into tasty filling, and bake pies.

Lots of pies!

They peel 500 lbs. of potatoes

and mash them with real butter and cream.

They roast 40 turkeys

and make gallons of gravy

as well as 60 loaves of bread, gallons of soup, and lots of side dishes.

They don’t do this alone, they work alongside the same wonderful volunteers who’ve helped cook and serve this Thanksgiving meal year after year. The dinner, decorations, and deliveries couldn’t happen without them these dedicated people.

Last year, Ben and Niki were asked to take over as permanent organizers. They agreed even though much of the cost rests on their shoulders. They’re busy fixing up their first home and are parents of a beautiful baby girl but the Free Thanksgiving Dinner is also a priority for them.

Niki says,

Our goal is to provide not only the homemade meal, but also a place people can come together. This is what the holiday holds for us and how we give thanks for all that we have each year.

We are dedicated to continuing this tradition but looking to ease the financial burden of making this special meal. Please help us give thanks by giving to others.

If you’re inspired to help, here are some ways you can pitch in.

~Donate any amount through the dinner’s new fundraising page.

~Donate food, time, or funds by contacting Niki at freethanksgivingdinner22@gmail.com

~ Like the Free Thanksgiving Dinner page on Facebook and share with your friends.

~Bid during the Facebook Online Auction to Benefit the Free Thanksgiving Dinner, November 3rd to 5th. Items up for grabs include West Park Station, Starbucks, Aladdin’s Eatery, Don’s Pomeroy House, Synergy Woods Paintball, Handmade By Nats, First Watch, and Eventide Photography.

“As we work to create light for others, we naturally light our own way.” ~Mary Anne Radmacher

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In Defense of Beets (with recipes)

beet recipes, beet baby food, beet dip, fermented beets,

Wikimedia Commons

No, they don’t taste like dirt. Really.

Beets are beautiful. They’re packed with nutrition from root to leaves, including antioxidant and anti-inflammatory properties that aren’t found in more commonly consumed plant families.

Use the greens as you would fresh spinach, collards, chard, or kale. They’re more delicately flavored than many greens and add welcome color to salads. The roots, so dark and unpromising, shine with jewel-like color once the skin is removed. Use them in soups, salads, appetizers, smoothies, well, just about any way you can imagine. Here are a few unconventional suggestions.

 

beet fruit dip, tickled pink dip,

Tickled Pink Dip

Tickled Pink Dip

This bright concoction contains just enough beets to add lively color to your table. No one said you have to fess up about the ingredients.

ingredients:

1 small fresh beet peeled, chopped and cooked until tender, about a quarter cup total (if using canned beets, make sure your product contains no vinegar)

1 20 oz can crushed pineapple in juice, drained (reserve liquid) or 2 cups fresh pineapple, diced

1 teaspoon vanilla extract

2 tablespoons or more honey, to taste

dollop of softened cream cheese or sour cream–optional

directions:

Process all ingredients in blender until smooth. Add a bit of the reserved pineapple juice if necessary to process. If more sweetness is desired, add additional honey to taste. If you choose to add the optional cream cheese or dairy, stir it in only slightly so it creates a swirl pattern.

Serve with fresh pineapple wedges, apple slices, strawberries or other firm fruit. Or add as a pink schmear over cream cheese slathered bagels, toast, or muffins.

 

Pickled Cauliflower & Beets

Pickled Cauliflower & Beets

The beets in this recipe turn cauliflower florets a lovely soft pink. Serve a few on top of a dark kale salad, alongside spicy ethnic food, next to a bright yellow omelet, wherever the color contrast makes for a pleasing culinary experience. They taste great and provide lots of probiotic goodness.

ingredients:

half a head of cauliflower, separated into small florets

2 large cooked beets, cut into six or more pieces

9 whole garlic cloves

3 bay leaves

1/2 teaspoon dill or pickling spice

3 small hot peppers, cayenne or jalapeno (optional), sliced in half

1 1/2 tablespoons pickling salt

1 quart water

directions:

Set out three quart mason jars (or a 3 quart fermenting container). Put equal amounts of cauliflower florets and beet pieces in each jar. To each jar, add 3 cloves of garlic, 1 bay leaf, a dash of dill or pickling spice, 2 pieces hot pepper, and 1/2 tablespoon pickling salt. Fill each jar with water to the rim.

Weight the contents to keep all solids under the liquids and screw lids on loosely. Place the jars in a pie pan or other plate to catch any seepage. Leave the jars at room temperature for five to seven days, tasting occasionally. When it has reached the stage of pickling sourness you prefer, cap the jars more firmly and store in the refrigerator.

 

Blushing Brownies

These brownies are a subversive way to add the fiber and nutrients of beets to dessert.

Blushing Brownies

ingredients:

1/2 cup all purpose or gluten-free flour

1/4 cup cocoa powder

1/3 cup sugar

1/3 cup butter (or coconut oil) melted

1/3 cup cooked beets, pureed (see note)

3 eggs

1 teaspoon vanilla extract

1/2 cup chocolate chips or good quality chocolate broken in pieces

optional, 3/4 cup chocolate chips or good quality chocolate broken in pieces

directions:

  1. Preheat oven to 350 and spray a 9 x 9 pan with nonstick cooking spray.
  2. Whisk together flour, cocoa, and sugar. Add bitter, beets, eggs, vanilla, and 1/2 cup chocolate chips—mixing after each addition until smooth.
  3. Flop batter into pan, spread evenly, and bake at 350 for about 20 minutes or until the center is somewhat firm to the touch.
  4. If you want them topped with chocolate, sprinkle the optional 3/4 cup of chocolate over the surface immediately after removing the pan from the oven. Cover the baking dish with a flat cookie sheet or tight covering of aluminum foil. Leave the cover in place for five minutes or so, then remove and spread the melted chocolate evenly over the brownies.

Note: I toss a 1/2 cup of chopped beets (additional, because chopped beets take up more room in a measuring cup than pureed beets) in the blender with the eggs and melted butter.

 

 

Fuschia-hued baby food.

Fuschia-hued baby food.

Beet & Apple Baby Food

There’s no real recipe for this. Roast or boil a beet just till it’s done (to preserve nutrients). Wash three or four organic apples, then chop. Toss apples and beets into a blender, whirling it all into a sweet fuschia delight. Keep blending till it’s smooth, or use a fine sieve for that purpose.

For very young babies, probably under seven months, you may want to cook the apples a bit. I don’t. Since I use a Vita-Mix, I don’t peel the apples either. Blended long enough the whole concoction is perfectly smooth without any added water and doesn’t contain any bits of peel. I freeze this in ice cube trays, then let a cube or two defrost for an hour before Olivia’s next meal.

All we are saying, Is give beets a chance.

All we are saying,
Is give beets a chance.

Posted in appetizer recipe, baby food recipe, dessert recipe, eating, fermented recipe, kitchen arts, snack recipe | Tagged , , , , , , | 5 Comments

Good Gardening Intentions Not So Evident

good gardening intentions,

Warsaw University Botanical Garden plan

My gardens are made of the best intentions.

In the winter I flip through gardening catalogs and map out planting schemes. I read diverse and wonderful books like Gaia’s Garden: A Guide to Home-Scale Permaculture, The Winter Harvest Handbook: Year Round Vegetable Production Using Deep Organic Techniques and Unheated Greenhousesand Invasive Plant Medicine: The Ecological Benefits and Healing Abilities of Invasives. I tell myself I’ll be a better gardener the next spring. More energetic, more diligent, more heat tolerant.

That doesn’t happen.

I intend to plant with deep reverence for seed and soil. And I start out that way. But somehow I always find myself hurrying to get one more row in before the sprinkling rain becomes a downpour. The seeds I so carefully saved dump out as I bend over like peasant women have done for eons. The dirt I thought reasonably crumbly is, instead, filled with clay-ish clods unlikely to make a hospitable home for new life.

Indoors it’s not much better. No one is more optimistic than I with my peat pots, grow lights, and warming trays. I talk to those seeds as I plant them, bless them as I mist them, greet sprouts with happy enthusiasm. Somehow between March starting and May setting out, those plants end up looking like the odd kids among their nursery-raised fellows.

Then the heat hits and my best intentions fail. This year, just as every other year, my not-so-well-maintained garden is a constant surprise. I mistake watermelon radish sprouts for weeds and pull them all out. The row I replanted, thinking the beets didn’t germinate, now contains both beets and arugula. Volunteer tomatoes and scarlet runner beans thrill me. Volunteer tomatillo plants plague me. The fig trees we planted against our stucco’d south-facing wall are thriving after a harsh winter, with actual figs ripening. The hardy kiwis we planted against a giant arbor are, embarrassingly, only a foot tall.

But the biggest delight is how much the garden doesn’t need me. My ministrations are marginal, hardly necessary next to nature’s real magic. Sure, I water pretty diligently from our rain barrel and pond. I weed a little every day, but not much, since hot weather makes me feel like keeling over. But I’m not remotely responsible for the riot of life growing around me. These flowers, vegetables, and weeds are all beautiful.

This time of year is truly nature’s long gift-giving holiday. Every day I come in with armfuls of produce. A basket of basil and garlic to make pesto. Cucumbers and tender squash for salad. Baskets of beans, potatoes, and kale to layer in a frittata with our hens’ eggs. A few tomatoes for salsa. Soon we’ll be canning day after day, filling shelves in the cellar with food that’ll last until late next summer. My good intentions may not be evident along the rows ragged with weeds, but Earth’s good intentions are abundantly obvious. For that I’m endlessly grateful.

 

 

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Gardener’s Quotes

 

child

“Flowers always make people better, happier, and more helpful. They are sunshine, food, and medicine for the soul.”  Luther Burbank

 

 

“A weed is but an unloved flower.”

 

child

“Garden: One of a vast number of free outdoor restaurants operated by
charity-minded amateurs in an effort to provide healthful, balanced
meals for insects, birds and animals.” Henry Beard

 

taters

“Earth is here so kind, that just tickle her with a hoe and she laughs with a harvest.” Douglas William Jerrold

 

child

“Land, then, is not merely soil; it is a fountain of energy flowing through a circuit of soils, plants, and animals. ” Aldo Leopold

 

child

“I do some of my best thinking while pulling weeds.” Martha Smith

 

child

“Everything that slows us down and forces patience, everything that sets us back into the slow circles of nature, is a help. Gardening is an instrument of grace.” May Sarton

 

child

“To forget how to dig the earth and to tend the soil is to forget ourselves.”  Mahatma Gandhi

 

 

“Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man’s head.”  Ambrose Bierce

 

child

“In the garden I tend to drop my thoughts here and there. To the flowers I whisper the secrets I keep and the hopes I breathe. I know they are there to eavesdrop for the angels.” Dodinsky

 

“Gardening is the art that uses flowers and plants as paint,
and the soil and sky as canvas.”  Elizabeth Murray

 

child

“No greater thing is created suddenly, any more than a bunch of grapes or a fig. If you tell me that you desire a fig, I answer you that there must be time. Let it first blossom, then bear fruit, then ripen.” Epictetus

 

child

“Shall I not have intelligence with the earth? Am I not partly leaves and vegetable mould myself?”  Henry David Thoreau

 

“When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it. If it comes out of the ground easily, it is a valuable plant.”  unknown

 

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We Can’t Even Give Water Lilies Away…

About ten years ago my sister-in-law sweetly shared some water lilies from a small water feature in her yard. I think she gave us five. They’re beautiful. The flowers reach up in graceful blooms during the sunny part of the day and fold into themselves close to dusk.

Despite their delicate appearance, they’re hardy. The original five gradually self-propagated year after year. We can now watch frogs hop from lily pad to lily pad across many feet. We can now see well over 100 blooms. What we now have are too many water lilies.

We’ve tried adding sterile grass carp to the pond because they supposedly eat water lilies. No noticeable effect. We’ve tried raking the lilies to the side to pull out. Not effective enough. We’ve even tried offering them on Freecycle to anyone who wants them. Not a single taker. We don’t want to eliminate the plants, just cut down on the population. Since we’re a pesticide/herbicide free place we have no intention of poisoning them.

So unless you want to come on over for some free water lilies (lots of them) what has to happen is this. We’ll be wading in and digging out as many as we can to toss on a compost pile. Chances are it’ll be scene worth recording because I’m likely to fall down, tip over, and otherwise demonstrate my awkwardness. You will NOT be seeing footage of this!

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New Sculpture From Old Metal

 

Bit of Earth Farm sculpture, repurposed metal sculpture, junk sculpture,

Repurposed metal sculpture from Bit of Earth Farm.

Mark and Kirby just finished this piece, a six-foot-something tall gong repurposed from all sorts of metal. Here’s how it’s done.

 

materials:

1941 oxygen canister

grapeshot cannonball

farm implement disc

leftover steel gas line

steel rod

tow hook

lifting hook

 

method:

Apply welding equipment. Mix in vast amounts of effort, time, and creativity. Add sweat.

Place in garden. Hit gong with cannonball as desired.

 

We’re grateful that our friends (and amazing artists) Steve and Debra Bures will be offering the piece for sale starting this weekend as they celebrate Elements Gallery‘s 25th year anniversary. You’ll want to visit the charming town of Peninsula as well as their enticing gallery. While you’re there, give the gong a hearty cannon ball thwack!

Elements Gallery, Peninsula Ohio

Here’s the gong in place, in front of their gallery.

Bit of Earth Farm, Elements Gallery, repurposed metal art,

Elements Gallery garden now gong-enhanced.

 

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