From Farm to Gallery: Creating A Seasonal Still Life

Permanent Marker and Watercolor Still Life

With all the beautiful fall produce this time of year, it’s the perfect time to set up a still life.  We had a bunch of colorful peppers in our CSA box* this week, so I let the boys divvy them up and choose an art medium.  Please note that the peppers in this post are spicy!  I did most of the handling and were careful to have my little ones wash their hands after touching the peppers!  My younger son chose to draw his own rendition of the peppers using an ultra-fine permanent marker and then filled in the colors with watercolor paint.  Some colors were observational and some from his imagination.  I did get him to take notice of the shadows and he added them quite nicely I thought!

Chalk Pastel Still Life

My older son, who can be a bit of a perfectionist, started drawing with pencil so he could erase any mistakes and then filled in the color with chalk pastels.  He added a little surrealist spin by filling in the background with blue so they looked like they were floating in the sky.  It was fun to start from the same subject then branch out, seeing how different each piece of artwork became.  

Never having bought or eaten Hungarian wax peppers I adapted a recipe with things I had on hand.  They were pretty good, a little spicy for the boys, but fun to transform them from the art subject to a side dish.  The recipe for cheese stuffed wax peppers can be found below.

Find some seasonal fall produce and let your creative little hearts set up their own still life.  Pumpkins, apples and mums are easy to find and offer lots of colorful possibilities! 

Our Still Life Gallery

Spicy Cheese Stuffed Hungarian Wax Peppers
Substitute sweet peppers for a milder dish

12 peppers, seed and pith removed
1 c. cottage cheese
¼ c. parmesan cheese
1 egg
¼ tsp salt
1 tsp fresh parsley, chopped
dash garlic powder
¼ c. shredded mozzarella cheese
drizzle of olive oil

Preheat oven to 350 degrees.  Cover a baking sheet with aluminum foil and spray with non-stick spray.  Cut off the tops of the peppers and remove seeds and pith.  In a small food processor combine cottage cheese through mozzarella cheese and process just to combine.  Place in a zip top storage bag and snip the corner with kitchen sheers.  Fill each pepper and place on prepared sheet and drizzle with olive oil.  Bake 30-40 minutes until cheese is hot and peppers are golden. (notice I didn't say they were particularly pretty after baking;)

* Community Supported Agriculture (CSA) is a way for consumers to buy local, seasonal food directly from a farmer.  Each week CSA shareholders pick up a box of fresh produce.  This creates a closer relationship between the food you eat and the farmer who grows it.  It also sometimes exposes you to new vegetables.