Last of the gourd ornaments prior to the first show. I’ll make more to replenish as these sell during the season.
June 13-14 in Grand Haven, Michigan. One month to go! Actually, we have less than a month, as we are taking 10 days out to visit family in Texas.Â There are a few piecesÂ to finish up, lots of tagging and packing to do.
This simple knotwork design has a big impact. Woodburned on a light colored gourd with a waxed finish.
Tagging a selection of gourds with lids. Nelson the dog in the background.
Here are a few pictures of my latest gourd projects.
This primitive gourd pail has a cheesecloth lining and a rusty wire bail.
I hope you enjoyed this sneak peak for the upcoming season! More new work in the next post.
Last weekend at the Feast of the Hunters Moon, we quickly ran out of our handouts that describe drying and cleaning gourds. Â As I promised one visitor, I’ve created a new page that outlines the procedures.
Click the “Gourd Drying” option in the menu above, or follow this link:
So many gourds are in progress! The new prototype bird feeder comes in a 2-door or 4-door option. Most of them are drilled, cut and decorated; they still need to be cleaned on the inside, stained and varnished. I’m searching for the right type of wire to use for hanging.
There are 2 long-handled dipper gourds marked and ready to cut into ladles. These beauties are about 2-3 feet long.
Still in the works are a few large apple gourds that I plain to dye red and add a “leaf” cut out from another gourd. If there is time, I want to work on some mini-egg gourds and a few mini gourds shaped like cute little pumpkins.
I’ve made some gorgeous necklaces from glass trade beads, chevrons and old silver. There is one, a green watermelon bead strand mixed with pink and pewter, that is too pretty to give up. I may have to keep that one for myself.
That’s all for now! Keep those fingers and toes crossed for dry Feast weather.
I’ve been thinking about what historically appropriate liquor I should carry in my flask this year. I was thinking that a rye or corn whiskey would be what an English merchant in this time frame and place would favor, but a conversation at lunch today brought forth the idea of a New England dark rum. Brandy or sherry are also possibilities.
What do you think I should sip this year?