So, way back with my original olive we discussed an old school veggie tray. I decided that if I could count dulcinea the impossible beet as the radish rise then all I needed is celery.
But it turns out celery is a lot harder than I thought it would be. The real problem is finding a suitable color of fabric. And even worse matching colors of fleece and tulle to make my original plan.
So here is a pale celery (grown in a field tile the way my grampa did) made from some scraps. These are probably my least successful first and second drafts in a long time. Mostly technical issues and design flaws.
What do you think? Is it celery? The Mr called them onions. I didn’t have the botanical conversation with him.
The tops of those look like they would be a pain to flip! These are cute. Maybe have them hold a jar of peanut butter and then your husband would recognize them easier.
Thank you. Rhubard, as in they look like rhubarb or as in make rhubarb next? Because, I will tell you, the rhubarb I grew up with was so top heavy with leaves you could make a skirt out of two of them. I don’t know how I would make them stand up.
Yes, you have hit on the technical issue and design flaw but there is only one tiny hole in the second one, Peanut butter!?! OH know… do I have fleece that is peanut butter colored? And how many people are going to complain because i made crunchy instead of smooth?
I suppose you will want little tiny raisins for ants on a log next. hmmmm…
I have to stop talking to you all or I will NEVER get those monkeys made.
I now know the three types of celery: white, green and red. Learning something new everyday
Actually as far as the typical celery we eat it is all green. However if you grow it in low light conditions it is paler and less bitter. That is why my grandfather used to put a clay tube used for field tile around the celery plants. It kept them on the whiter side of green so he could let them grow longer and get bigger without turning dark green.
Occasionally you will get a dark green celery and you can taste the difference.
As a science side note for the botanists or truck farmers … I don’t recall grandpa’s celery looking particularly etiolated which kind of puzzles me. Is field grown celery protected in some more modern way or is it grown in light controlled greenhouses or do they just let it go and take off the outer stalks to sell celery hearts?
These lil ones are adorable! I think that the squatness of them is what’s taking away from a definitive celery vibe. Other than the tips of the leaves, they seem like baby bok choy.
I can make them taller but it requires a bigger hoop. I’m not sure about thinner so they look taller. I kind of enjoy the ambiguity of them. It will be a talking point in the booth once I learn their story.
I’ve never liked celery. Until now. They’re so darn cute!
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AIMR
(Linda -In the year 2025, I am happy to be alive! :us:)
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In elementary school, we put celery in food coloring and got all sorts of colors! It was fun to eat purple and red celery. Also, if you cut off the bottom of celery and use it as a stamp, it looks like a rose! (well, sorta if you stamp it right!) ha
