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Beach Tank by Jess Schreibstein

beach tank KAL: that’s a wrap!

A big, big thank you to everyone who joined in on the Beach Tank KAL! It was so inspiring to see all the projects roll in on the hashtag on Instagram – the variety of yarns, colors and modifications were incredible.

Beach Tank by Jess Schreibstein

During the past month, I knit two beach tanks for myself – the first was a marled blue, and the second was an all-white affair that I’m totally enamored with. I knit it with two skeins of Wool and the Gang Shiny Happy Cotton, a heavy worsted Peruvian cotton, and a skein and a half of Shibui Staccato, a pebbly merino silk blend. The result is a versatile, neutral top that I know will get a ton of wear. And even with the thick drape of the top, the cotton and light wool and silk keep it breathable and very comfortable to wear on an 80-something degree day.

I also knit both versions in the round to speed things up. While you miss out on the structure seams provide and the cute little side slits, I really like the seamless versions and will probably add a modification to the original pattern sometime soon. I’ll be sure to circulate it to everyone who bought the pattern as well, so you have that mod handy.

Beach Tank by Jess Schreibstein

Beach Tank by Jess Schreibstein

But enough about me – I’m excited to celebrate some of the most ambitious and marvelous tanks of the KAL! There were so many – beach tanks knit on the beach, tanks with fringe, tanks in every color of the rainbow. For many of you, this was your first big knitting project after knitting scarves and hats, and I’m stoked to see so many of you tackle some new skills, like decreases, seaming and I-cords! Go you!!

And with that, I’m pleased as punch to be able to offer prizes to three of the most inspiring tanks of the knitalong, courtesy of our sponsor, We Are Knitters! Drumroll please…

First place goes to Jess Daniels, who knit her beach tank with a wool and silk yarn she dyed herself with avocado pits and iron. Check out the skeins – they’re stunning. She held her wool/silk yarn together with Quince & Co. Willet, a responsibly-grown cotton that has a great story. Beautiful job, Jess!

A photo posted by jess daniels (@jess_b_daniels) on

Second place goes to Grace Libby for her buttery, sunshine-yellow version. Since finishing her tank a couple weeks ago, Grace has worn her tank so many ways – with a flowing skirt, layered with other shirts, and with some jeans and a badass belt (with her handmade bra and Stowe bag, of course). Love the styling inspiration here!

A photo posted by Grace Libby (@grace_makes) on


Third place goes to Danielle for fully embodying the spirit of the beach tank KAL! This photo speaks for itself. Her finished top is also total perfection.

A photo posted by Danielle (@dealwithknit) on

Jess, Grace and Danielle – congratulations! I’ll be reaching out to you directly on Instagram to get in touch and help get your We Are Knitters prizes to you.

Thanks again, friends! And it goes without saying, but summer is just starting and the beach tank pattern isn’t going anywhere – so if you’ve been holding out, it’s time to give in and cast on. Happy knitting!

** For those who might be curious, here’s what I’m wearing with my beach tank! Elizabeth Suzann Clyde pants; Moheda clogs from Fine Life Co.; Vestige necklace with Tibetan prayer beads and fringe dyed with iron from my friend Jen of Takara; leather tote from Fount

Beach Tank

beach tank KAL: choosing yarn + getting gauge

Have you joined the Beach Tank knitalong yet? I’m so thrilled by the enormous response on Instagram, and have already seen a few new tanks on the needles. But if you’ve grabbed the pattern and stopped there – trying to choose which yarns to use – this post is for you.

But before we talk about yarn, let’s talk about gauge and the importance of knitting a swatch before you cast on – even if you’re using the same yarn called for in the pattern. Gauge is your friend! It helps you make sure that your project is going to turn out exactly like the garment in the pattern. So, what’s gauge? It’s the number of stitches per inch in the pattern you’re referencing. Some people knit tighter, and some people knit looser. We all knit differently, and the gauge in the pattern isn’t some official metric from some official knitting company – it’s the number of stitches per inch that the pattern designer (that’s me) knitted when designing the pattern. Without knitting a gauge swatch, you’re taking a big gamble that your knitting style is exactly like the knitting designer and that you’re garment will turn out exactly the right size.

If you’re a beginning knitter, getting gauge for accessories isn’t so important (who cares if your scarf is a little bit wider or longer than the pattern?), but once you start making clothes, you want them to fit well. Since you’re already investing a lot of time in knitting a handmade garment, do yourself a kindness and take an extra 1-2 hours to knit a gauge swatch before starting your project. Still aren’t convinced? Listen to my podcast episode with Marlee about how and why to knit a gauge swatch, and let this be a warning to you:

A photo posted by marlee grace (@havecompany) on

To knit a gauge swatch for the Beach Tank, use the needles in the size called for in the pattern (size 9, 24″ circulars) – make sure these are the exact needles you will use in the actual project –cast on 20 stitches with the yarn you want to use. Knit in stockinette (knit on the right side, purl on the wrong side) until your swatch measures 4 inches long. Cast off, then block your swatch.

Blocking is easy, and the description of how to do it is in the pattern. This is how you’ll “finish” your completed Beach Tank – it “sets” your stitches in their new formation and makes a cohesive, smooth fabric without any weird rolls or bumps. Blocking your swatch ensures that you’re treating your test knit exactly how you’ll treat your finished garment, so your measurements will be accurate. To block a swatch, fill up a basin or large bowl with cold water and a drop of wool soap or gentle detergent. Slowly immerse your swatch in the water until it is completely saturated. Let it soak for 30 minutes or more, then carefully drain the basin and press the water out of the tank, being careful not to twist or agitate it (to avoid felting). Press out excess water with a towel – don’t wring it! Lay your swatch flat to dry completely.

Next, measure your swatch. Lay it flat and use a ruler to determine how many stitches are in your swatch across 4 inches. The gauge for this pattern is 14.5 stitches per 4 inches. Don’t fudge it! If you get 15 stitches, or 14 stitches – those differences matter. Think about it – once you multiply those differences across the entire tank, it could make a difference of a couple inches, which means your final tank is too tight or way too big. If you had more than 14.5 stitches per 4″ in your swatch, you’re knitting tighter than the pattern – try going up one or two needle sizes to get gauge. If you had less than 14.5 stitches per 4″ in your swatch, you’re knitting looser than the pattern – try going down one or two needle sizes to get gauge.

Beach Tank

Now that we’ve covered gauge, let’s talk about yarn. The Beach Tank is a bulky knit. The resulting fabric is loose and breathable, with lots of drape, but dense enough to hold its structure and fully opaque (so, ya know, you can go braless if you want to). You want to choose a combination of yarns (or a single yarn) that will create this same effect. You’ll notice that with the yarn choices below, I’m holding together a chunky weight cotton with a fingering weight wool. This ensures some elasticity and lightness in the fabric (from the wool) but the breathability of cotton.

Here are the yarns I’m using for my two Beach Tanks for the KAL:

Beach Tank yarn

For a solid cream-colored version, I’m holding together Wool and the Gang’s Shiny Happy Cotton in Ivory White – a 100% pima cotton from Peru – and Shibui’s Staccato in Ivory – a superwash merino and silk blend. I really can’t wait to cast on with these two! Reminder, use the code BEACHTANKKAL to get 15% off your order of Shiny Happy Cotton from our KAL sponsor, Fancy Tiger Crafts. Thank you, Jaime and Amber!

Beach Tank Yarn

For my second tank, which I’m already halfway through, I’m using Wool and the Gang’s Shiny Happy Cotton in Naked Blue and some yarn from my stash – Madelinetosh’s Tosh Merino Light in colorway Dr. Zhivago’s Sky. The resulting fabric looks like the ocean.

Beach Tank yarn

As for the pattern itself, I held together Sublime’s Organic Cotton DK, since discontinued, and Blue Sky Alpacas Metalico in colorway Flint. The Metalico adds a lovely shimmery effect to the fabric that I just love. (Sorry, no extras in my stash to photograph here!)

So, what yarns are you choosing and why? Remember to tag your knits with #BeachTankKAL on Instagram. xo

Beach Tank by Jess Schreibstein

beach tank knitalong

Hey friends! It’s been a minute. I’ve taken a hiatus from my blog for awhile, mostly because life, being life, gets busy and this blog – one of my main creative outlets for over five years – started to feel more like a responsibility and less like an inspiration. But I never wanted to turn off the switch for good, just in case a time ever came that I wanted to revisit this space – like today.

If you’ve been following along on Instagram, you’ll know that I’ve dedicated more energy into my knitting and painting than ever before. Late last August, I published my first (and to-date, only) knitting pattern, the Beach Tank. I designed the tank during my artist residency at Have Company in Grand Rapids, Michigan, knitting it up during mornings laying on the shore of Lake Michigan, on sleepy afternoons hanging out on the couch in the store, and at night in bed while watching the movie Wild and listening to Cheryl Strayed audiobooks. Marlee, the woman (the force!) behind Have Company, will gladly profess that her favorite color is beige, and I sense that her aesthetic and weekly ritual of visiting the beach – “Beach Mondays,” as she calls them – likely influenced this design by proxy. I knit it up with some stash yarn I’d brought along in my suitcase, holding together both a wool and cotton yarn together to create a fabric that’s light, breathable and slightly elastic. Since knitting the tank, it’s become my go-to top for whenever I’m looking for something easy and loose to wear – date night, by the beach, whatever.

Beach Tank by Jess Schreibstein

And many of you have loved it too! I’ve seen beach tanks pop up on Ravelry and Instagram, knit in a variety of colors and yarns. I especially love this one by Anna of Tolt Yarn and Wool, which she knit during her vacation in Maui; and my friend Carmen’s marled denim version. It’s been truly wonderful to see how so many knitters have re-imagined this simple construction to suit their tastes and styles. But I always thought that the timing of the pattern release was a bit off – starting to knit a “beach tank” at the start of fall (in the Northern hemisphere, at least) seemed unfortunate. So, to celebrate the coming of summer beach time, I’m hosting a Beach Tank Knitalong (KAL)!

Beach Tank by Jess Schreibstein

Beach Tank by Jess Schreibstein

THE DETAILS:

The pattern: The pattern is my own, Beach Tank, available for purchase and download on Ravelry.

The finished top is loose and effortlessly comfortable. It’s a great pattern for a beginner looking to flex her muscles, or for more seasoned knitters looking for a quick summer knit. Dress it up with a pair of black skinny jeans and clog sandals, or throw it over a bathing suit with long skirt as a beach cover-up.

The tank has a high neck but deep armholes and a cropped cut, allowing a little skin and belly to show through. It’s intended to be slightly oversized with a bit of drape, but you could modify it to be tighter fitting or a bit longer to lose the cropped look. I’ve seen this knit and worn by women of all shapes and sizes, and I have to say – it looks good on EVERYONE.

Timing: The Beach Tank KAL kicks off now-ish and runs through Memorial Day weekend, which falls on May 30. Memorial Day usually heralds the first big beach weekend of the summer (at least here, by the Eastern Shore), so this month seemed like a good time to knit up something for some time by the beach! To participate, knit a beach tank during the month of May or any time after – this is a veryyyy low-pressure knitalong.

How to participate: Pick up the pattern, pick your yarn, and start knitting! Really, that’s it. There’s no sign-up form or Ravelry group or anything. If you want to share your progress with the internet knitting community, share your in-progress photos in finished garments on Instagram with the hashtag, #BeachTankKAL. To get inspiration from others who’ve knit the beach tank, also check out hashtags #BeachTank and #KnitBeachTank. This KAL also coincides quite nicely with Very Shannon’s Tops, Tanks, and Tees Knit Along. The hashtag for that one is #TTTKAL16.

Yarn choices and discounts: Fancy Tiger Crafts is graciously sponsoring this KAL and is offering a 15% discount on all purchases of WATG Shiny Happy Cotton yarn from now through July 1 with the code, BEACHTANKKAL (all-caps). This is a perfect cotton yarn to use in replacement of the discontinued Sublime Yarns Organic Cotton DK that I used in my prototype, and I highly recommend it! It’s the yarn I’m using in the two beach tanks I’m knitting during the KAL (in colors Naked Blue and Ivory White). Thank you to Jaime and Amber for sponsoring!

For the prototype pattern, I knit my tank in yarn from my stash – Blue Sky Alpacas Metalico in Flint colorway and undyed Sublime Yarns Organic Cotton DK, since discontinued. The combination of cotton and wool make it light, breathable, and slightly elastic (cotton alone can stretch out quickly), and also make it an excellent layering piece for transitional seasons. In addition, holding the two yarns together created a subtle marled effect, which you could replicate easily with other color combinations. You could also try a solid-colored tank or a more dramatic contrast, such as a black and white.

Make sure that the yarns you hold together create an opaque, but flexible, fabric. I don’t recommend holding together two strands of Shiny Happy Cotton together, as the resulting fabric will be too dense and stiff. If you go for the cotton, I recommend picking a Sport weight wool companion to complement it.

Tips and tricks: I’ll be posting a few blog posts here throughout the month with tips on modifying the pattern to suit your tastes, so check back here for more on that soon. But if you run into questions while knitting, feel free to post those on Instagram with the #BeachTankKAL hashtag – there are lots of helpful knitters who might be able to help (myself included!).

Prizes: Yes, there will be prizes! We Are Knitters is the second sponsor for this KAL, and is generously offering prizes to three knitters who knit up some of the most creative, beautiful, ambitious beach tanks out there! Be sure to tag your knitting with #BeachTankKAL for the chance to win.

That’s it, for now! Happy knitting, beach babes!

Chocolate Herb Truffles | Witchin' in the Kitchen

chocolate herb truffles

At this stage of winter, when most people are lamenting enough is enough and over it, I’m doing my best to dig in with renewed fortitude. I enjoy the bundling, the sloshing, the breathing in of the icy morning that wakes you up. I enjoy being in the chilly kitchen with simmering stocks and roasting vegetables in the oven. More than any other, this season brings comfort, opportunity for looking inward, and planting intentions for what you want to create in the year ahead.

With that attitude in mind, I refused to look at the outside temperature as I bundled up and drove to the farmers market in Waverly on Saturday morning to visit my friends at and pick up a chicken, some eggs, coffee and garlic pickles. Everyone was swaddled in heavy coats and blankets, and it wasn’t until I got back into my car and the snow started falling that I dared to look at my phone to discover that the temperature was -6 degrees with the wind chill. Instead of psyching myself out over that number, which would have prevented me from braving the cold, I went in prepared and felt stronger (and happier) for it.

All that to say, with the still-long nights and the tendency (or necessity) of staying inside most of the time, it’s easy to feel lethargic, tired, and depleted of energy during these late winter days and to reach for quick fixes like caffeine and sugar that make us crash quickly. To counter this seasonal slump, I’ve been adding more herbs to my diet that help reduce stress and regulate energy, like ginseng, maca root, and linden leaf.

Chocolate Herb Truffles | Witchin' in the Kitchen

Maca root in particular has been a great new discovery for me – I’ve been adding a spoonful of it to my morning oatmeal every day for the past few weeks, and the increase in my energy over that period of time has been noticeable. Investing in it was a leap of faith, because a bag of maca root powder can put you behind $20 or more. But the good news is that a little goes a long way and a bag should last you several months. In addition to enhancing energy, stamina, memory, and helping alleviate chronic fatigue syndrome, maca is also useful for women in balancing hormone levels, easing menstrual and menopausal symptoms, among its many uses. It tastes pleasant, like malt powder, and is easy to add in a small spoonful into a variety of foods. In general, I strongly advocate using local, plentiful herbs before looking to exotic “superfoods” like maca powder to cure our ills, but when such herbs and superfoods are used with consideration, respect, and in conjunction with local herbs, I feel a little better about it.

One way I’ve found to be better about taking my daily dose of herbs is to sneak them into food I’m eating already, like my daily oatmeal, a smoothie, a salad or vegetable stock. These chocolate truffles are maybe the tastiest way yet to make sure you’re getting plant medicine into your diet, and are completely customizable to the blend of herbs you feel like your body needs. With a blend of cocoa powder, peanut butter, coconut and cacao nibs, they’re also great for satisfying that mid-afternoon sweet tooth, and will provide real, sustained energy to power you through the rest of your day.

So, what herbs should you choose for your own herbal truffles? That totally depends on you and what medicine your body needs. For me, I need continued support for sustained energy, stress management, a strengthened immune system and general women’s support, so I’ve used a blend of echinacea root, pau d’arco, slippery elm bark, myrrh gum, goldenseal root, and black walnut hull, along with a good dose of maca powder. The gals at The Great Kosmic Kitchen blog (which you should also check out if you haven’t before!) have used ashwaganda, astragalus, reishi mushroom, and milk thistle in their power balls, which is a great blend of nourishing and adaptogenic herbs. Whatever herb or herbal blend you choose, make sure that the herbs are safe for you and safe to take on a consistent, or daily, basis. You can easily find maca root powder at Whole Foods or online. If you can’t find powdered herbs at a local health food or herbal supply store, you can order them online from Mountain Rose Herbs.

Chocolate Herb Truffles | Witchin' in the Kitchen

chocolate herb truffles

Inspired by Anhaica Bag Works’ Double Chocolate Maca Balls and The Great Kosmic Kitchen Power Balls

1 1/2 cups pitted dates
1 1/2 cups grated, unsweetened coconut
1/3 cup almonds
1/2 cup smooth, unsweetened peanut butter
1/4 cup coconut oil
1/4 cup rice syrup
2 Tablespoons cocoa powder
2 Tablespoons maca root powder
1 teaspoon cinnamon powder
1/4 cup mixed powdered herbs of choice
1/4 cup cacao sweet nibs

In the bowl of a food processor fitted with the blade, grind the cacao nibs until they’re broken up slightly. Pour out of the food processor, combine with 3/4 cup of the coconut in a small bowl, and set aside.

In the food processor, combine dates, the remaining coconut, almonds, peanut butter, coconut oil, rice syrup, cocoa powder, maca powder, cinnamon and powdered herbs and blend until the mixture is smooth and fully blended. Turn it off as needed to scrape down the sides of the bowl and stir the contents together, then run it again until the blend is the consistency you like. Add more or less of peanut butter, coconut oil, or rice syrup as needed so the blend is smooth, not grainy, and easy to roll into balls that hold their shape.

One by one, roll the mixture into small, quarter-sized balls and roll them in the cacao/coconut blend until fully coated. Repeat with the remaining mixture. Store the finished truffles in the refrigerator to firm up. Throw one or two into a smoothie, spread onto toast, or enjoy on their own.

Makes about 24-30 truffles.

Feta Preserved in Olive Oil | Witchin' in the Kitchen

feta preserved in olive oil

Exciting news! I have an article over at Food52 today on feta and all of the wonderful ways to use it. Check it out! I’ve also shared a couple recipes over at Food52 that I haven’t posted here, including this recipe for feta preserved in olive oil.

Feta Preserved in Olive Oil | Witchin' in the Kitchen

Oil is a remarkable preservative and has long been used to store vegetables, herbs and cheeses, especially in the Mediterranean where olive oil is plentiful and cheap. Foods preserved in oil will keep for months without refrigeration, as long as they are kept in a cool, dark place to prevent spoilage. One of the benefits of preserving food in oil, especially herbs and garlic, is that the oil becomes deeply flavorful and is wonderful to use for dipping, on salads and as a finishing oil for soups. Get the recipe here.

More coming soon to fill your belly with nourishing food and medicine during these lingering days of winter. Stay tuned. xx

Flatbread Stuffed with Feta, Onion and Herbs | Witchin' in the Kitchen

flatbread stuffed with feta, onion + herbs

This is short little update for today with a recipe for something I don’t make too often – bread! But not just any bread – fried flatbreads stuffed with a savory smattering of herbs, onion and cheese. They are a wonderful accompaniment to a larger meal, like curries or soups, but I’ve also eaten them with a fried egg on top for a quick breakfast or dipped in baba ganoush, labneh, or white bean dip as a snack.

Flatbread Stuffed with Feta, Onion and Herbs | Witchin' in the Kitchen

These pan-grilled flatbreads are deceptively easy to make. Like Indian naan, they can be enjoyed on their own but are delicious when stuffed with garlic, onions, sweet raisins or a firm cheese like paneer. As feta closely resembles paneer, an unaged, crumbly curd cheese used often in South Asian and Indian cooking, it makes an easy substitute if you have it on hand. You could, of course, make these flatbread without the filling (and they will be delicious), but trust me when I say that the omission would be at a great loss to your personal joy and happiness.

flatbread stuffed with feta, onion and herbs

makes 12 flatbreads

For the Flatbread:

1 package dry active yeast, dissolved in 1 cup warm water with 2 teaspoons sugar (110 F)
1 ½ teaspoons salt
½ cup whole wheat flour
2 ¼ cups bread flour
¼ cup plain, full-fat yogurt
1 Tablespoon extra virgin olive oil, plus more for oiling the bowl
1 ½ cups of filling (recipe follows)

If mixing by hand. In a large bowl, mix the water/yeast mixture, yogurt and oil. In a separate medium-sized bowl, mix the flours and salt. Add the dry ingredients to the wet and mix with a wooden spoon until the flours are incorporated and a shaggy dough forms. Turn the dough onto a lightly-floured surface and knead until the dough is smooth and elastic, about 12 to 15 minutes, adding a tablespoon of flour to the dough throughout the kneading process if it’s especially sticky.

If using a standing mixer. Add the dry ingredients in the mixing bowl and mix with the paddle attachment for 15 seconds. Add the water/yeast mixture, yogurt and oil and mix on low speed until a shaggy dough forms, about 30 seconds. Replace the paddle with the dough hook and knead the dough on medium speed until the dough is smooth and elastic, about 8 minutes, adding a tablespoon of flour to the dough throughout the kneading process if it’s especially sticky.

Transfer the dough to a lightly-oiled large, wide bowl, rolling the dough a few times in the oiled bowl so its surface is slick and to prevent the dough from cracking when it rises. Cover the bowl in plastic wrap and a tea towel and place in a warm corner until the dough has doubled in size, about 45 minutes to 1 hour.

Turn the dough onto a lightly-floured surface and shape into a long oval. Using a sharp chef’s knife, cut the dough into 16 equal portions. Using your hands, roll each portion into a ball and then use a rolling pin to flatten each circle into a 4-inch circle. While rolling each piece of dough, keep the remaining dough covered loosely with a towel to prevent them from drying out. Let the circles rest for about 10 minutes before proceeding.

About 10 minutes before cooking the flatbreads, heat a large skillet (preferably cast iron, if you have it) on medium-high heat until hot. To make the flatbreads, spoon about 2 tablespoons of filling onto one circle, lay another circle on top of it, then using the rolling pin to flatten them together into an 8-inch circle with the filling incorporated between the two layers.

Working one at a time, place a flatbread on the skillet and cook until small bubbles appear on the surface, about 3 minutes. Use tongs to flip the bread and cook the other side until deep brown, about 2 minutes. Flip once more and cook 1 to 2 minutes longer. Transfer the cooked bread to a wire rack to cool.

Wrap the warm flatbreads in a clean towel and serve warm, or wrap tightly in foil and store at room temperature for up to three days.

For the Filling:

1 yellow onion, chopped fine
½ cup crumbled feta
1 Tablespoon dried or 1 ½ Tablespoons fresh minced rosemary, thyme, fennel seeds, garlic or other herb of choice
1 Tablespoon salted butter

In a medium pan, melt the butter over medium-high heat then add the onions. Saute the onions until soft and golden but not browned, then add the herbs and cook for a minute more until fragrant. Turn off the heat and take the pan off the burner, then add the feta and stir to combine.

 

Spinach + Swiss Chard Pie in a Phyllo Crust | Witchin' in the Kitchen

spinach + swiss chard pie in a phyllo crust

It’s mid-Winter and I find myself perpetually daydreaming of trips to much warmer, cheerier places than where I am right now. Talk about a metaphor for life, right? The inability (or unwillingness) to be in the present moment; the always looking back or looking forward; the discomfort or anxiety we feel when we’re not doing, making, moving. I’ve been trying to be better about this and not sweat it when my to-do list doesn’t get any shorter, because there are and will always be more things I feel compelled to see and do every day than is possible to see or do in a lifetime, really.

Instead, I’m trying not to bite off more than I can chew, but also setting aside time for what really matters (time with my boyfriend, my cats, my friends and family) and creating space for creating. Letting the laundry mountain stay a laundry mountain while I spend an hour drawing; taking a nap when I need a nap; splurging on some really fantastic yarn to make a new sweater I’ve been dreaming of. I also find myself perpetually repeating a mantra that Marlee Grace of Have Company the other week  – drink more water; go for a walk; I am enough. PREACH, Marlee!

When the to-do list is long but time feels short, I turn to some old standards in the kitchen that feel like a security blanket of familiarity and deep satisfaction. For those who have ever enjoyed Greek spanakopita, flaky triangles of phyllo dough stuffed with spinach, feta and dill, this recipe will look familiar. This pie is a more dressed-up and healthful version of those buttery hand pies, with less dough and more greens packed into each bite. I turn to this recipe when my body needs greens, but I still want the buttery comfort that only a pie can provide. The pie is delicious hot or at room temperature, served on its own for a light meal or as a side dish.

Spinach + Swiss Chard Pie in a Phyllo Crust | Witchin' in the Kitchen

spinach + swiss chard pie in a phyllo crust

1 pound fresh spinach leaves, washed
1 pound swiss chard leaves, washed
2 Tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
small bunch of spring onions, white and light green parts only, chopped
2 Tablespoons fresh dill, minced; or 1 Tablespoon dried
3 eggs
6 ounces feta cheese, crumbled
¼ cup unsalted butter, melted
sea salt and freshly ground pepper
12 sheets of phyllo dough pastry

Boil a large pot of well-salted water. While it’s heating up, prepare a large bowl of ice water and set to the side. Add the greens to the pot of boiling water and blanch for 1 minute, then transfer to the bowl of ice water to stop their cooking. After a few minutes, strain the greens, pat dry, and chop coarsely. Set aside.

In a large pan, saute the onions in the olive oil on medium heat until soft and translucent, about 10 minutes. Add the garlic and spring onions and saute a minute more. Stir in the dill and greens, add 1/2 teaspoon of salt and a few grinds of pepper, then turn off the heat. In a large bowl, beat the eggs. Add the feta and greens mixture and stir to combine.

Preheat the oven to 375 F. Oil or butter a 9-inch pie or casserole dish. Layer in 7 sheets of phyllo dough, brushing each sheet with the melted butter before laying in the next sheet. Lay the sheets so they spread across your dish evenly and drape off the edge. Keep the unused sheets covered with a cotton towel to prevent them from drying out and cracking while you’re working. You won’t use an entire package of phyllo; wrap up leftovers tightly and store in the refrigerator for another use.

Pour the greens and feta mixture into the center of your phyllo-lined pie or casserole dish. Fold the overhang of phyllo across the greens and brush the top of the pie with the remaining melted butter. Bake in the center of the oven for 45-55 minutes until golden. Serve hot or at room temperature.

Blue Cornmeal Pancakes | Witchin' in the Kitchen

blue cornmeal pancakes

When we were in Santa Fe last October, O and I spent our last morning at the farmers market down by the rail yard. With our body clocks still set to two hours ahead on East Coast time and our bellies empty and growling, we were among the first people to arrive.

I love visiting markets whenever I travel, because the character of the place emerges with more honesty and clarity than you’ll find almost anywhere else. Roasting green chiles blackened and blistered in rotating metal drums, and then were packed into plastic baggies and handed to the long lines of waiting and eager hands. Ristras and garlands of marigolds hung from tents and bundles of dried sage were stacked in mountains on tables beside bags of powdered chili, dried herbs, and blue cornmeal. We couldn’t bring home half of what we wanted to, but we found room in our suitcases for marigolds, herbal teas, and a couple bags of silvery blue cornmeal from Talon de Gato Farm.

Blue Cornmeal Pancakes | Witchin' in the Kitchen

Blue cornmeal tastes sweet and nutty, and nearly identical to yellow cornmeal. Ground from blue corn kernels, it owes its silvery blue color to anthocyanins, water-soluble pigments that bring vibrant shades of blue, red and purple to a variety of foods like berries, pomegranates, cherries, red cabbages and more. Anthocyanins are known for their abundant health properties, including antioxidant, anti-inflammatory, and anti-cancer.

Today, this is how blue cornmeal is revered – as a nutritional powerhouse. But blue corn has a long and sacred history among the peoples of the Americas and is one of civilization’s most ancient grains. The Hopi are sometimes called “the people of the blue corn,” and blue corn features prominently in their creation story. Along with squash and beans, corn makes up the three sister crops of the Americas, as these three plants were traditionally always planted together to mutually benefit each others’ growth. Corn provides stalks for the beans to climb up, the beans nourish the soil with nitrogen that the other plants need, and the squash provide ground cover to prevent weeds. Three sisters, three goddesses – maiden, mother, crone. Corn mother, feeding her countless children with her sacred grain.

Blue Cornmeal Pancakes | Witchin' in the Kitchen

While delicious, cornmeal on its own can be heavy, so I chose to mix some into our go-to pancake recipe to lend flavor and nutrition but keep the lightness of the pancakes intact. These pancakes have now become our favorite weekend breakfast when paired with grass-fed butter, real maple syrup and mugs of hot coffee. If you can’t find blue cornmeal in your local grocery or health-food store, you may be able to buy it online from a Southwestern supplier or a larger manufacturer like Bob’s Red Mill or Arrowhead Mills. It will be worth the hunt.

blue cornmeal pancakes

makes 8-10 pancakes

1 cup white flour
1/2 cup blue cornmeal
1 Tablespoon sugar
1 3/4 Tablespoons baking powder
pinch of sea salt
1 1/2 cups whole milk
3 Tablespoons unsalted butter, melted, plus more for greasing the skillet and serving
2 organic eggs
maple syrup, for serving

In a small bowl, mix together the dry ingredients – flour, blue cornmeal, sugar, baking powder and salt. In a medium bowl, whisk together the wet ingredients – milk, melted butter and eggs. Incorporate the dry ingredients into the wet and stir until just combined. Do not overmix – some flour lumps might still remain and that’s okay.

Heat a large skillet over medium heat. It’s hot enough when a few drops of cold water sizzle and sputters on the pan. Grease the skillet with 1-2 Tablespoons of butter.  Using a size 1/3 cup measuring cup, ladle pancake batter onto the skillet, two at a time and spaced apart to avoid them spreading into each other. When the uncooked side of the pancake is covered in air bubbles, about 3 minutes. Use a spatula to flip it over and cook the other side, which will take about half as long as the first side. If the pancakes are too dark, lower the heat; if they’re too light and are taking long to cook, increase the heat slightly.

Once done, serve the pancakes immediately or keep them in a warmed oven (at 200 F) until all pancakes are fried up and ready to eat.

Warm Roasted Beet and Barley Salad in a Maple Mustard Dressing | Witchin' in the Kitchen

roasted beet + barley salad in a maple mustard dressing

It’s 7 in the morning on a Sunday as I write this. The radiators are steaming like a kettle and I can hear crows ca-cawing, cawing, cawing outside. The crows always remind me of the cold months in Massachusetts, where I grew up and where they would circle the sky and hop through the brown grass in our yard with their flint eyes, observing and noting everything.

But I’m not in Massachusetts – I’m in Baltimore where the sky is a matte wash of blue steel with no edges. This is a seaside town hugging the Chesapeake Bay, and the air is always a little colder, a little damper, a little saltier because of it. O and I have been living here for exactly a year now, which is not nearly enough time to get to know a place but is enough time to determine if it feels right. My logical brain will calculate the city’s amenities, its grocery stores, restaurants, galleries, book stores and public transit. It will weigh its possibilities for affordable real estate and career growth. It will observe its muggy summers and raw winters and measure them up against my summers and winters in Boston, in Los Angeles, in Washington and in every other city I’ve lived in. And then, once I’ve taken stock of all of these things, my heart, my feet, my eyes will set aside these calculations, look around, and say stronger and louder than logical reasoning, “Yes. This is right. And you know it.”

Committing to a city is like being in a relationship with another person. There is the infatuation, the honeymoon, the rituals of reality, the giving and receiving. I’ve never committed to a city before and thought to myself that this could be it, The One. Baltimore has changed that. While I can’t know for sure if this will be the place where we live for the next twenty or more years of our lives, hunker in and claim this place as our own, it excites and scares me at once to admit to myself that I hope that it’s so.

And now, for a warm winter salad to nourish and detoxify the body and keep the digestive fire burning during the coldest months of the year.

Warm Roasted Beet and Barley Salad in a Maple Mustard Dressing | Witchin' in the Kitchen

This beet and barley salad is a creamy, comforting meal when the weight of meat stews, squash gratins, and and cream-laden casseroles hits its wintertime breaking point. While barley is often used in soups and stews and not much else, it is a delicious and versatile grain in its own right. Barley is the oldest known domesticated grain, having been cultivated for human and animal consumption for over 10,000 years. The most common form of barley is pearled barley, in which the outer bran layer has been removed, and is easiest to find. Hulled barley, in which only the outer hull has been removed, is the true whole-grain form; if you can find it, it can be easily substituted in this recipe. Barley is paired here with sweet roasted beets, Omega-3 packed walnuts, feta and a fresh bite from the cilantro.

warm roasted beet and barley salad in a maple mustard dressing

For the Salad:

2 medium beets, stem still attached, scrubbed well
1 cup pearl barley
3 cups water
1 Tablespoon sea salt
1 cup chopped walnuts
¾ cup crumbled feta
1 bunch cilantro leaves, chopped

Preheat the oven to 375 F. Wrap the beets in foil, leaving a small opening at the top for steam to escape. Roast in the oven for 40-60 minutes or more until a paring knife can be inserted cleanly and easily into a beet. Remove beets from the oven and set aside until cool enough to handle. Using your fingers or a paper towel, scrub the skins off the beets, slice off the step, and slice the beets into ½-inch cubes, coins, or half-moons, whatever you prefer. Set aside.

While the beets are roasting, cook the barley. Bring the 3 cups of water and salt to a boil in a medium saucepan. Add the barley, cover the pot, and reduce the heat to a simmer. Cook until the water is absorbed and the barley is tender and chewy, about 45 minutes.

To serve, toss the cooked barley in 3 Tablespoons of dressing (recipe follows), the chopped cilantro, crumbled feta and walnuts. Plate the salad and finish with ¼ cup of beets per plate. Finish with a scattering of feta and additional dressing to taste. Serve warm.

For the Dressing:

¼ cup extra virgin olive oil
3 Tablespoons mustard
1 ½ Tablespoons maple syrup
1 ½ Tablespoons apple cider vinegar
sea salt and freshly ground pepper

Whisk all ingredients together, and adjust flavors to taste. Store remaining dressing in the refrigerator.

Interview with Annabella Sardelis of Indigo & Snow | Witchin' in the Kitchen

artist interview with Annabella Sardelis of Indigo & Snow

Annabella Sardelis of Indigo & Snow is an inspiration. In the past few years, she left her day job to pursue textile design full-time and has produced three unique design collections, all while being a full-time mom to two young kids. Her eye for color is lush, juicy. Drawing inspiration from her travels and intuition, her textiles are fluid and alive.

I’d been admiring Annabella’s work on for awhile, so when she reached out to me to see if I’d be interested in collaborating on a giveaway, I immediately said yes. Which brings me to… A GIVEAWAY! We are jointly hosting our on Instagram this weekend in honor of the rising dark moon in Sagittarius. We are offering one of Annabella’s hand-dyed eye pillows filled with organic buckwheat, lavender and rose petals, dyed with a white moon on a dark blue background, as well as my very last tin of summer solstice herbal salve. As the light continues to wane and we draw increasingly inward, we are honored to provide the tools to others to nurture and care for themselves during this cold season. Check out to enter – deadline is Sunday, 6 pm EST!

I’m so happy to share this interview with Annabella – it might be one of my all-time favorites. Be sure to follow her on Instagram at , and find more from Annabella on her website and her online shop. Enjoy!

Photo by Melissa Berg

How were you first introduced to textile arts (and shibori in particular), and how did you know this was something you wanted to pursue?

Growing up, I was very tomboyish, still am, and quite counter-cultural. I followed the Grateful Dead in my teens and made my own dresses and whatnot back then. After graduating from college, I backpacked around Europe for several months with my best friend. I recall vividly, especially in Spain, seeing boutiques of exquisitely designed clothing and in the back of the shop would be the designer creating the work. I would go in and be mesmerized by this world that was highly curated and felt magical.

It wasn’t until I went to Europe that I fell in love with fashion in a big way. In Paris, going into Chanel, Prada, Dolce & Gabbana, taking out my notebook and sketching – I felt so inspired. I first began collecting textiles while traveling in Tanzania, and it was there that I fell in love with textiles – the rich colors and patterns really resonated with me. I was first introduced to shibori in Japan thirteen years ago. I didn’t even know what indigo was at the time or that what I was buying was “shibori.” I was just drawn to the color and the design.

I am fortunate to live in a city that has an amazing textile center. Every year Minneapolis has an annual rummage sale that benefits the Textile Center of Minnesota, where estates of textiles are donated or interior designers will donate samples. I began collecting textiles there in my early twenties, not knowing what I would do with them, just that they spoke to me.

Interview with Annabella Sardelis of Indigo & Snow | Witchin' in the Kitchen

Interview with Annabella Sardelis of Indigo & Snow | Witchin' in the Kitchen

I first approached textiles as a printmaker; I studied printmaking in college. Around eight years ago, I transitioned from printing on paper to printing on fabric. The whole shibori thing has been much more recent. In the autumn of 2012, we had plans to go to a St. Vincent/David Byrne concert and I decided I wanted to create a fun ensemble for the evening. I decided to be experimental and found a DIY online tutorial on how to do bleach shibori. I grabbed an old Anthropologie maxi-dress (I loved the cotton gauze fabric, but was not attached to the color), some leggings, a denim jacket and a few shirts and began my first shibori experiment. I remember vividly as I hung the garments to dry on our clothesline. The experience felt magical, transformative, fluid and spontaneous. It felt like everything printmaking isn’t for me. I knew that day was a game changer. However, I was nursing our infant at the time and even though I used Seventh Generation non-chlorine bleach, dyed everything outside, and was very careful about my process so there was no skin contact with the chemical, the odor lingered on me and Rowan, our son, refused to nurse the rest of that day. At the time that was difficult and signaled to me that I could explore this further when I was no longer nursing.

I had a studio in the NE Arts District of Minneapolis at the time and a fellow artist friend across the hall, Liza Sylvestre, shot me an email in December of 2012 saying – hey, would you want to dye some leggings? I responded, yes I’d love to, but that I couldn’t use bleach. Not a problem, Liza had an inventory of dye supplies. In January of 2013 we dyed our first batch of cotton gauze scarves using a cobalt dye. The photo that I think of as the iconic INDIGO & SNOW photo (the two of us holding scarves, side by side) were two of the first scarves we/I ever dyed.

Photo by Stefan Iwaskewycz

Photo by Stefan Iwaskewycz

We were instantly hooked and started dyeing like crazy. The first day we were going to explore indigo together, we had a snowstorm and I used “Indigo & Snow” in the subject line in an email to her. Later, I casually suggested that that could be a good name for our line/label. INDIGO & SNOW began to take over our lives, but Liza needed to focus on her fine art, which she was neglecting. She stepped away from the collaboration in the beginning of June 2013. Initially it was hard for me to remain grounded because the project began as a collaboration, and I had never planned on embarking on this journey independently as a designer.

I knew I wanted to pursue textiles, or at least further explore this medium, while working as an Arts Administrator for a dance company and school. I was doing all this administrative work to support the Artistic Director of this company, but there was a voice inside that said, You could do this for yourself. Rather than put all of this energy into another artist’s vision, I can support my own vision. My husband fully supported my transition to becoming a textile designer on a lot levels – emotionally and financially – and he is my biggest cheerleader so that I can make my dream of becoming a textile designer a reality.

What does your creative process look like?

I am very disciplined about my process. I have two young children, ages 2 and 8. So when I work, I need to be very focused about my goals for the day, week, month, year. I wake up early, before the rest of my family, so I can pack my son’s lunch, have his backpack ready, drink my coffee and be in my studio by 6:30 a.m. Every day is different, but I begin each day by briefly journaling and creating the day’s to-do list. I am REALLY into lists, especially crossing action items off. I review past lists to make sure I am not forgetting something that is timely, and then I jump in.

On a lot of levels my creative process revolves around my commissions and orders. If I have a big commission, that takes my full attention until it’s completed, especially if there’s a tight deadline. When I am shipping orders, I put a lot of intention into how I package my work because that’s the creative outlet in that part of the process. Some days I am dyeing most of the day. I wish I had time to do more of that – it’s the most magical part of my creative process.

Interview with Annabella Sardelis of Indigo & Snow | Witchin' in the Kitchen

What are the strengths and challenges of your personal studio space?

I moved my studio into my home in January 2014. It was one of the best decisions I have ever made on a lot of levels – I no longer felt like I was wasting so much of my day driving. I used to have my studio in the NE Arts District of Minneapolis and the daily commute drove me bonkers.

One challenge of my current studio is space. Even though I currently have more studio space than I have ever had, I wish I had a studio at least twice this size. If you could see me, I am bursting at the seams for more space, especially this time of year. I suppose another challenge is client meetings. Because my studio is in my home, I am less inclined to schedule studio visits with clients because it is so much more personal to have someone come into your home, especially when you have kids.

Which artists have inspired your work in some way?

Redon, Chagall, Eva Hesse, Vera Neumann, Marimekko, Lotta Jansdottier, Orla Kiely, Lisa Congdon, Nikki McClure, Rebecca Burgess, Ambatalia. I grew up in museums so it’s challenging for me to make internal distinctions: who has inspired my work, versus who do I find inspiring. Lisa Congdon has been a huge inspirational force for me. She is a successful illustrator who is very affirming in her creative messages – I have one of her prints in my studio that says, “Do what you love, make who you are.”

What are you working on now, and what’s next?

I’m excited to teach a Handmade for the Holidays workshop in a couple weeks. Right now, it’s all about the holidays and creating pieces that make ideal gifts. Back in the spring I was working on fold-over clutch prototypes thinking I was going to debut that for my A/W collection. However, as the holidays drew closer, this voice inside said:

No, women don’t need another clutch this season. What people NEED is to take some time to relax, go inside themselves, feel that vibrant life force energy, take some time and space to let go of everything except for the sweet rhythm of their own breath.

(Of course, I am talking to myself here as well, telling myself to take my own best advice.)

As for what’s next:  I am really excited for 2015. I have decided it’s the year of foraging. At this stage in my career as an artist and designer I want to integrate my printmaking with the world of creating natural dyes. Specifically, I want to see what Minnesota looks like visually through plants. I have been foraging for plants native to Minnesota with my husband, a trained herbalist, for a decade. I plan to make dyes out of bark, roots, leaves, berries and flowers that are native to Minnesota that I have foraged. Before I begin the dyeing process, I will render the plants in India ink drawings and create woodcuts of them. I plan to create my first calendar, “A Year in Foraging,” and have secured a solo show in Minneapolis to exhibit my “Foraging” pieces. I have several commissions and collaborations that I am excited to embark on in 2015 and there is a book project in the works too.

All photos, unless otherwise noted, are by Melissa Berg and used with her permission.