Still in time for Christmas

Christmas packaging comes around only once a year!

Still a few of these left before they are no longer

Wonderland Collection

Wonderland collection on sale 30% off check the website theartemisian.com

This year has been an amazing testament to the portion of the population that truly appreciates the antiquity in these pieces and their stories. I'm humbled, and doing what I love.

This season I'd like to give back and so, for the first time ever the Artemisian is on sale!!

Please check the website, link above. And to all have a very magical holiday season. 

The fairy dust bands are few and far between, but make such amazing conversation pieces. I always say when one asks the time that the time is now.

Check back, February sees the Artemisian in Old City, Philadelphia doing a make and take workshop and trunk show. Stay tuned for more details.

National Press for Artemisia for the Artemisian

This month has Artemisia in a National magazine!!

Fairy dust bands at Anthropologie!

They arrived today online and are almost gone!

There are only so many we can make!

Anthropologie Christmas catalog shot with Artemisian bracelets

Artemisia Re- Brand and Workshop...Busy fall

Artemisian workshop at Anthropologie Rittenhouse for Design Philadelphia

We've just gone through a major rebranding here at Artemisia, now known as the Artemisian!!

Not much other than the subtle name change has changed in the company but we are getting bigger...little by little.

new hang tags letterpressed and wax cords so tactile!

This week saw us as part of Design Philadelphia doing a workshop on upcycling vintage pieces at Anthropologieon Rittenhouse square. Our workshop was one of the few that was SOLD OUT! Very exciting. All said it went really smoothly and while working away Anthro assistant instagramed and received over 4500 likes to the Artemisian.
Have a look, and if you're interested in another Artemisian workshop check back here as we'll be posting a date just in time for Holiday gift giving!

tongue tied at the workshop

making initial choices

explanation of process

helping with composition

And here were a few of the finished pieces...after just one hour!!!!!

And last bit of news, Anthropologie's Holiday catalog will feature the Artemisian's new collection of fairy dust bands and they will be available in ALL Anthro stores with locked jewelry cases, some 60 locations as well as online. 

Our website has had a bit of a facelift and new work for Holiday will be up soon, visit us at theartemisian.com and like us on Facebook at the Artemisian.

More from kitchen girl soon, the Artemisian has had her busy.

Kitchen Girl...Fleeting early Summer vegetable

Garlic Scapes

Each year at this time, early summer, an unusual by product of the garlic bulb can be seen fleetingly at open air markets they are called Garlic scapes and there are a few things you can do with them. Most farmers will tell you they taste mildly of garlic however I've found that this is not a good selling point for me, I was thinking about buying a case but the description threw me so I opted for a quarter case just to see what I could do. 

I have to say now after playing in the kitchen, I should've bought the whole case. They do have a subtle garlic flavor but what is more interesting is more their texture, it's a cross between a green bean and an asparagus, flavor too. 

sautéed with a few crimini mushrooms, olive oil, garlic and broth to soften

puff pastry (pizza) with the sautéed scopes

Yesterday I made a puff pastry pizza with goat gouda, hen of the woods mushrooms and garlic scapes. Great textures and flavors, great to bring on a picnic as well.

Today hmm....Garlic scape pesto I think.

GARLIC SCAPE AND ALMOND PESTO

Makes about 1 cup

10 garlic scapes, finely chopped

1/3 to 1/2 cup finely grated Parmesan (to taste and texture)

1/3 cup slivered almonds (you could toast them lightly, if you'd like)

About 1/2 cup olive oil

Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.

Primadonna Trunk Show

Friday

May 4th, 12-6 pm

at Primadonna 

6001 Lincoln Dr

Marlton, NJ 08053

856.810.7577

One Day only, I'll be there with all new work!!

photo credit: Denise Guerin

Watch pieces

Whistle

Cameos

Artemisia at Primadonna for Spring

Primadonna's photo of new Artemisia pieces in store now!

This spring the "fairy dust bands" have taken flight Primadonna currently has all that are available. Each vintage watch that has been converted was previously non functioning, watch faces have been removed and each filled with German crushed mirrors. Stay tuned to Primadonna's Blog and mine for an upcoming Trunk show before Mother's Day.

Spring has sprung...

Artemisia, New York and Bendel's Open See

And so it begins...green taxi in New York.

Bendel's 8 am the line up to be seen

The Mongolian travelers case

An overnight trip to NYC with mom for Bendel's bi annual Open See proved every bit as exciting and fortuitous as I could hope for. Friday morning 7am we descended from our retro cool new boutique hotel room and encountered multiple images of Portlandia episodes along the way to gear up for our long wait in the line of possible dreams come true, we drank  beautifully made Cappuccinos from the ultra artisanal Stumptown coffee shop attached to the hotel and were off with my Shavasana dreamed up mongolianesque case attracting much attention along the way. By 8 am we were lined up and feeling the rush of excitement by 10 New York Live news was interviewing me, Bill Cunningham legendary New york Times style photographer had snapped a photo of me, who knows if it will be in the paper Sunday, and then the line began to shift. This was it...and I was already in a cloud.
So after much line moving Mongolian travelers case lugging and a bit of primping Artemisia was finally called to show the buyers...
In what felt like seconds I showed my work, was offered a trunk show, packed up again and on my way out. I paused wondering if what had happened was a good outcome, and so thank God my mother was there, she encouraged me to ask the women who had ushered us to the designers. After asking their reactions confirmed it; it was great. Hands up in the air, hugs and a flurry of excitement for me. So back home I still need details have nothing concrete yet but it's coming!!!

Lilliana Vasquez interviewing me

close up on the jewelry

Bill Cunningham while he was shooting designers in the line up

 Thanks Mom

Winter Flower

Carciofo

Artichokes, one of my favorite winter vegetables, so underestimated and left to wither and look forlorn in supermarkets here. The distinct flavor is complex and can be described in the same way a fine wine can be, maybe the one food I can describe as having a finish, a lasting flavor once you have finished chewing and swallowing the little green leaf. 

This Renaissance adored vegetable can be eaten in a myriad of ways here is one of my favorites, exalting it's refined flavor without masking it:

Carciofi alla Romana

Roman Artichokes

4 medium artichokes rounded tops of leaves not spiky 

5 tbsps extra virgin olive oil

salt

2 smashed garlic cloves

mint, rosemary, bay leaf,  

water to cover

Cut off the tops of each artichoke and begin to spread or gently coax open the inside of each one using your thumbs, like gently opening a flower. Cut away the woody part of the stalk but for gods sake don't cut off the stem it's more of the heart, same amazing flavor! Cut back the woody parts of each leaf

Rub salt into the bottoms of each choke and place upside down in a tightly, so they don't roll over, pot. 

Add oil, should cover  1 to 1 1/2 inches up each choke, herbs and garlic. Saute until you can just begin to smell the aroma of the garlic and then add water up to the base of the stems. Let cook covered on medium low flame until the stems are tender, uncover and cook down the rest of the water until what remains is just lovely flavored oil and perfectly cooked artichokes.

The varieties that are sold here often have woody leaves and cannot be eaten in their entirety but I assure you the flavors are just as exquisite even if scraping the flesh from the inside of each leaf is how they have to be eaten.

The Wonderland Collection

It's the middle of winter, the flurry of the holidays has subsided and I sit reflecting upon the idea that hibernating is a necessary part of the year for not only bears and groundhogs but for  humans as well. There is something so restorative about curling up in a blanket in front of a roaring fire and doing nothing but that. As I sit listening to my latest new passion, audiobooks and emerge myself into an alternate surreality my muse springs forward like fireworks on the fourth of july filling my head with overlapping images and colors bursting to be realized and so; well rested and restored the new collection emerges.

Wonderland Collection:

This collection was inspired by the Alice in Wonderland children’s  fairytale, filled with surreal images of late rabbits, mad tea parties, potions that make you shrink and a heroine both naive and cunning. Each charm used in these magical pieces are references to another world magical, ethereal and full of wonderment. The pieces are playful and derivative.

Perfumed Violets

Ss perfume bottle hand etched, Rome, Italy circa 1900, Sardinian amethyst fertility bell, rose quartz, amethyst, freshwater pearl, ss toggle closure American 1980, ss chains, circa 1900-1940 handmade

Make me little

Mad Hatter

Dondola

Capture me

Looking Glass

Faith in Me