WITH FOOD IN MIND TUMBLR

Sharon Core. Early American, Peaches and Blackberries, 2008. Chromogenic print; 12.5 x 16.5 inch. Edition of 7.

Sharon Core recreates still lifes by famous painters including nineteenth-century artist Raphaelle Peale. “I researched and collected period porcelain and glass and grew, from heirloom seeds, varieties of fruits and vegetables in existence in the early 19th century,” says Core. “Through these efforts I hoped to achieve a mirroring of Peale’s painstaking painting process, and the themes that lie under their surfaces.”

With Food in Mind recently visited the youth program at The Union for Contemporary Art, where we worked with children to make the following recipe. Inspired by Core’s photograph Early American, Peaches and Blackberries, (2008), we sourced peaches and blackberries from a local grocer and harvested basil from The Union’s community garden.

Peach + Basil Ice Cream This recipe was modified from This Little Italian Cooks.

5 medium peaches peeled and chopped 1/2 C 2% milk 2/3 C raw sugar pinch of salt 1 1/2 C heavy cream 1 1/2 tsp pure vanilla extract 1/4–1/2 C basil, pureed or finely chopped fresh blackberries (optional)

Directions:

1. Chop and peel the peaches. Place in a bowl and mash with a potato masher. (Mashing is a great task for kids!) Reserve.

2. Finely chop the basil or place it in a blender with a 2–3 spoonfuls of extra milk and puree. Add to peaches and stir.

2. In a medium bowl, use a whisk to combine the milk, sugar, and salt until the sugar dissolves.

3. Stir in the heavy cream and vanilla. Stir in reserved peaches and basil.

4.  Turn on the ice cream maker; pour the mixture into the frozen ice cream bowl(s) and churn for about 20 minutes.

Romare Bearden. The Block, 1971. Cut and pasted printed, colored and metallic papers, photostats, graphite, ink marker, gouache, watercolor, and ink on Masonite; 48 x 216 inches. Collection: Metropolitan Museum of Art, New York, NY.

This recipe was inspired by the vivid colors in Bearden’s painting The Block.

“The Block” Slaw with Creamy Avocado Dressing

2 cups Swiss chard, chopped

1 cup purple cabbage, chopped

1 cup carrots, shredded

¼ cup roughly chopped basil

1 avocado

1 clove garlic, peeled

¼ cup low-fat sour-cream or greek yogurt

1 tablespoon fresh lime or lemon juice (or white vinegar)

3 tablespoons olive oil

¼ teaspoon sea salt

¼ teaspoon ground black pepper

Toasted pine nuts, pecans, or sliced almonds (optional)

Preparation

1. Combine chard, cabbage, carrot, and basil in a large bowl.

2. In a small mixing bowl, combine avocado, garlic, sour cream or greek yogurt, lemon or lime juice, olive oil, salt, and pepper. Mix and mash until well blended.

3. Toss with salad mix.

4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry.

Nicole Eisenman, Pancake Dinner, 2007. Oil on canvas, 23 ¾ x 29 ¾ inches. Nicole Eisenman's pancake dinner, with its intense red backdrop, inspired this month's recipe for strawberry pancakes. Also, strawberries are at their peak in June and July. Food blogger Lee Hersh of Fit Foodie Finds says her whole wheat flour recipe below is “healthy” but cautions against sharing this detail if you’re serving a child. We say focus on the strawberries*; sweet and colorful, the fruit is usually a hit with kids and adults alike!

Strawberry Pancakes (serves 4) 1 cup whole wheat flour 1 cup white flour 1/4 cup ground flax seed meal 1/2 teaspoon baking soda 1 Tablespoon maple syrup or honey (optional) 1 large egg 1 1/4 cups milk 1 medium banana, mashed 1 cup diced strawberries 1 Tablespoon canola oil 1. In a medium sized bowl, mash the banana until it becomes liquidy. Then, mix in the egg, milk, canola oil, and maple syrup or honey. 2. In a separate medium sized bowl, mix dry ingredients (fours, flax seed meal, and baking soda). Then, combine the dry ingredients into the wet ingredients. You may need to add either more milk or more whole wheat flour depending on the consistency. Finally, add in the chopped strawberries. 3. Spray a medium sized skillet with nonstick cooking spray. Use a 1/4 measuring cup to scoop the batter into the skillet. Cook each side on medium-high heat for 1–2 minutes. 4. Top with syrup and more sliced strawberries.

Itamar Gilboa, Food Chain Project, 2013-2014.

Today our #wcw is the incomparable Frida Kahlo in rice and seaweed! 🍙🍣 Portrait by @leesamantha

If you live in or are travelling to the Detroit area be sure to check out the Diego Rivera and Frida Kahlo exhibit at @diadetroit, on now through July 12.

David Hammons. African American Flag, 1990. Collection: Museum of Modern Art, New York.

In African American Flag (1990) conceptual artist David Hammons merges the colors of the Pan-African flag with the American stars and stripes, making "a bold declaration of identity,“ says Art in Fact. "For Hammons, producing the flag was not a question of American citizenship, but rather an assertion." African American Flag hangs outside the Studio Museum in Harlem, where Hammons was an artist-in-residence (1980–1981). The Pan-African color scheme is also referenced in works by artists Kerry James Marshall, Louis Cameron, and Marc Bamuthi Joseph.

Red, Black, and Green Burger

1 can (drained) or 15-ounces black beans ½ cup chopped green bell pepper 3 green onions, chopped 1 cup salsa 1 carrot or small sweet potato 1 cup bread crumbs ½ cup whole wheat flour ¼ teaspoon chili powder ½ teaspoon cumin Nonstick cooking spray

Slice carrot and steam or bake sweet potato until soft. Combine carrot or sweet potato and black beans in a large bowl and mash together. Add remaining ingredients and salt and pepper to taste. Mix well. Shape into 6 patties.