Fine Artichoke on Design*Sponge

Many thanks to Claire at Design*Sponge for yesterday’s fine feature on John Holcomb’s “state food prints”. It made for a busy day here at Fine Artichoke headquarters, where we sold out of several of his prints. Fear not! We hope to have some new prints by John up soon. To all the new friends we made yesterday, thanks so much for all the great feedback. We love hearing from you and hope to see you around these parts often! If you missed it, you can see the Design*Sponge feature here.

Studio View: Mia Cabana

Fine Artichoke Printmaker Mia Cabana lives in Northampton, Massachusetts, where she’s a children’s librarian. She is also the maker of many, many fine things, including her stitched prints for sale here on FA. Her secret lair, where she sheds her librarian duds for those of craft-maven, also happens to be her pantry. “I love my studio in a pantry because everything is so close-range,” she explains, “I also prefer to sew standing up, so the counter height is perfect for my sewing machine. The pantry is just wide enough that I can set up my ironing board in it, and built in shelves and drawers are so convenient! But my favorite part is the little pass-through window on the right that looks into the kitchen. It makes it easy to have a conversation with anyone eating or cooking in there and keeps me from feeling isolated when I’ve been working in there alone. It’s also nice that a cup of tea is only ever an arms’ length away!”

The kitchen items that keep Mia company in her pantry studio also venture out with her for shows and fairs, serving as bins and paperweights. “As you can see from the display, my love of kitchen things tends to overlap into every crafty project I do! The idea of using my cutlery was originally to weight down the prints in case it got blustery at the outdoor show, but I also like them aesthetically. My grandfather was a silversmith for Reed and Barton (who made this set of cutlery) so it is a nice connection to my artistic heritage, too!”

Mia produced her set of prints, Pear, Cabbage, Four(ks), exclusively for Fine Artichoke in her pantry paradise, and you can buy them right here. Frame them as a set, give them away as gifts, or keep them wherever you go to get inspired.

Fall Leaves and Pumpkin Pie Prints

The temperature has dropped, the clouds have rolled in, leaves are changing, and the local coffee shop is advertising a cinnamon-pumpkin-spice latté. It’s Fall. Bizarre espresso drinks aside, this is a glorious season.

Nowhere is this more true than in New York, where folks are celebrating having made it through a ridiculously hot summer and a startling round of tornado warnings.

We’re pulling out our scarves and (finally) using our ovens again! In her Brooklyn apartment, artist Sarah Stern is already thinking about Pumpkin Pie. She recently produced these lovely You Are My Pumpkin Pie notecards, which can now be purchased right here on Fine Artichoke.

This print is fit to be framed, but also comes with a lovely kraft envelope for correspondence. We’ve packaged them in threes so you can keep one for your collection, and give the other two to your nearest and dearest at Thanksgiving dinner. Who says cards are just for Christmas?

And just to sweeten the whole deal, Sarah’s also passing along her treasured recipe for classic Pumpkin Pie. “I love this classic pie so much,” she tells us, “that I actually forced my boyfriend to eat it when I first met him, even though he insisted he was not a fan of pumpkin pie. That was just beyond my comprehension!”

Indeed. Happy Fall from Fine Artichoke! Now get makin’ some pie!

Sarah Stern’s Classic Pumpkin Pie
Ingredients

1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Directions
Preheat your oven to 425 degrees F. Whisk the pumpkin, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth. Pour into the crust. Bake for 15 minutes.

Reduce the oven temperature to 350 degrees F and continue baking 35 to 40 minutes (or until knife inserted 1 inch from crust comes out clean.) Let the pie cool.

Don’t forget the whipped cream!