Waterfall

I got some new variegated blue yarn, and realized it felt very 'watery' to me, which combined with the idea of using hyperbolic ruffles (and later, cilia) to become a waterfall hat. It was not easy: I frogged my first attempt at the ruffle, since it wasn't doing what I'd intended, and working on the second attempt felt a bit like I was exploring tentatively rather than having an already-decided plan. I'm pleased with how it came out, and realized just how much like water it is when I tried to take pictures: there are lots of possibilities for shape, more permutations than I can count.




More photos here (on Ravelry, as are the other links.)

(Also made in the last few months: hats with tubular crin (silver white flowers, the red and the black, mardi gras), hats with ruffles (hyperbolic blue, blue fascinator ruffle, and harvest ruffle), and hats with other decorations, such as stars, handles, amoeba, and fish.)

Farm share, week 4

• two heads of lettuce (I chose red leaf and a red butter-style head)
  
• a small head of green cabbage
  
• a pound of summer squash (I chose a variety of the regular yellow, zucchini, and cousa squashes, little ones)
  
• a bunch of herbs (a choice of cilantro, basil, or dill; since the basil was gone, I got a monster bunch of dill)
  
• a head of curly endive or escarole (I chose escarole since I'm not fond of curly endive)
  
• a bunch of baby red onions with their greens
  
• a bunch of chioggia beets with greens
  
• one head of new garlic, with its stalk
  
• a bunch of kale or collards (I chose collards over curly green kale)
  
• eight garlic scapes

There were also supposed to be two pounds of cucumbers, but apparently there was a mix-up at the farm, and they'd run out fairly early. I asked about it (seeing a gap on the white board), and got the go ahead to get some extra garlic scapes. I've also emailed the farm about it.

First thoughts: pickle the scapes with the dill; sautee the escarole with the beet greens, onions, garlic, preserved lemon, black pepper, and ground turkey; if there's more escarole, possibly add sauteed escarole to wheat berries with grape tomatoes and some cheese; roasted beets; possibly experiment with collard chips instead of kale; lots of green salad (of course).

Anyone have thoughts about whether I can add more cabbage to a batch already started? I might add the cabbage to my current batch if I sautee some with (vegan) sausages (ie making room in the jar).