Elegant Living

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The Continuum of Being

by Gibby Waitzken

Raleigh, NC

And so it begins….


As my show, The Continuum of Being, opens here in Raleigh, N.C. at Meredith College so does the change in seasons.



In recent years, I’ve become more and more fascinated with the concept of approaching the tiniest, most minute elements of nature and blowing them up so that the viewer is truly taken aback by the sheer size and detail of something that would otherwise go unnoticed in daily life. For most of us, we rarely have the opportunity to notice the minutiae of our natural world in the midst of everything else that we have going on. This is what I love about my work – the opportunity to zoom in and capture a fleeting flicker of beauty in nature and freeze that in time.

The piece that you see to the right, Floribunda, was inspired by the photography of Aaron Schettler, who is the Grounds Manager and resident horticulturalist at Meredith College in Raleigh, NC. After I was asked to do a show at Meredith, I realized all the incredible plants they have on their campus. They have over a hundred magnolias and I decided to create nine.

It's Going To Be

With the opening of my most recent show, an exploration of an entirely new avenue of work, the transition of seasons from summer to fall is reminiscent of how my own work has evolved over the years. Having started as a photographer, expanded into graphic design, then exploring the art of handmade paper and fiber art, the genesis of the work is reflected in my current show. Even as a fiber artist, I continue to delve deeper into the chemistry of how different types of natural plant fibers react to different types of natural dyes, if only across the varied phases of a plant’s life cycle.

Another way for me to achieve a range of colors is with the time of harvest for each fiber. I am halting the degenerative process or freezing the chlorophyll level in a fiber.


I look forward to sharing more of my natural processes of creating works of art from nature’s beautiful plants and flowers.




Sarvisberry Gallery and Studio

174 Sarvisberry Lane,SW

Floyd, VA 24091






An Organic Thanksgiving

It’s the ultimate foodie day: Thanksgiving! But here’s something we’re not thankful for: Many traditional Thanksgiving staples, such as cranberries, green beans, sweet potatoes, and leafy greens, rank among the top foods at risk for toxic pesticide residue, according to The Organic Center's new Dietary Risk Index. Make this year’s Thanksgiving your healthiest yet with organic foods, free from pesticides, GMOs, hormones, and antibiotics.


We know it isn’t always possible to buy organic foods. Agri-Artisans wants to encourage everyone to be as mindful as possible when cooking. This sometimes means extra time and preparations. Remember to soak your fruits and veggies for at least 0 minutes in a mixture of one part organic apple cider vinegar and 4 parts water. This will not remove all pesticides but it will help.


The Organic Thanksgiving Menu

Turkey With Sage




•1 14-pound turkey, fresh or fully thawed

•20 fresh, whole sage leaves

•1 red apple, quartered (leave peel and core on)

•1 onion, quartered (leave skin on)

•1/4 cup butter, softened

•1/4 cup olive oil

•1 cup turkey or chicken broth

•Cheesecloth, large enough to cover turkey (single thickness)


This turkey is the perfect size to cook in four hours and should provide ample servings (plus leftovers). Fresh sage tucked under the skin and cheesecloth draped over the turkey keep the rich flavor and moisture inside the bird. The sage leaves also add a dramatic, decorative touch. Serve with organic cranberry sauce, if desired.




1.Preheat oven to 450º. Remove liver, giblets, heart, and neck from inside turkey; discard or save to make stock.

2.Pat dry turkey. From the front of the breast, slide hands under turkey skin and loosen all the way to the back of the turkey. Place 10 sage leaves (5 on each side) under breast skin in a decorative pattern.

3.Salt and pepper turkey cavities (body and neck). Stuff with remaining sage leaves, apples, and onions. Skewer cavities shut. Rub outside of turkey with soft butter. Fold and tuck wings under turkey.

4.In a small saucepan, mix olive oil and broth. Saturate cheesecloth with liquid, squeezing out extra. Blanket turkey with cheesecloth. Use remaining broth for basting.

5.Place turkey on a rack in a large, heavy roasting pan. Place pan on lowest oven rack and immediately reduce temperature to 325°F. Bake for about 3 hours (17 minutes per pound), basting with oil-stock mixture every 20–30 minutes. (During last hour of cooking, cover lightly with foil, if necessary, to prevent overbrowning.) Remove cheesecloth during last 30 minutes of cooking. Insert meat thermometer in breast and thigh meat to judge doneness. Final breast temperature should be 170º, thigh 180°F.

6.Remove turkey from oven and let juices run into roasting pan. Tightly cover whole turkey with foil until ready to carve. Reserve pan juices to drizzle over slices before serving.


Herbed Bread & Vegetable Stuffing


Try using sprouted whole-grain bread for added texture and nuttiness. If some of your guests are vegetarian, use the stuffing to fill Portobello mushroom caps; brush caps with olive oil, fill, and bake at 375 degrees until tender




•4 ounces fresh spinach leaves (about 4 cups packed)

•3/4 tablespoons olive oil

•3/4 cup diced celery (1/4-inch dice)

•3/4 cup diced onion (1/4-inch dice)

•3/4 cup diced carrot (1/4-inch dice)

•2 cups stemmed, diced white button mushrooms (1/4-inch dice)

•1/8 teaspoon sea salt

•1/8 teaspoon freshly ground black pepper

•4 teaspoons chopped fresh sage leaves (or 2 teaspoons dried)

•1 tablespoon fresh thyme leaves, stripped from stems

•3 cups multigrain bread cubes (1/2-inch cubes)

•1/2 cup reduced-sodium vegetable broth, plus more if needed




1.Steam spinach in a large, wide pot with 1/4 cup water over high heat, about 1 minute, until wilted. To retain its bright green color, drain and immediately plunge into iced water. Squeeze out water, then chop. Set aside.

2.Rinse and dry pot. Warm olive oil over medium heat. Add celery, onion, carrot, and mushrooms. Cover and cook for about 1 minute, until mushrooms release some of their water. Uncover and cook, stirring occasionally, until vegetables are tender, about 10 minutes. If vegetables begin to brown, reduce heat.

3.Stir in reserved spinach, salt, pepper, sage, and thyme. Cook 1 minute. Turn heat to low. Add bread cubes, then broth, stirring well. If bread is especially dense, add a bit more broth to soften to desired texture. Add salt and pepper to taste. Serve immediately, or turn stuffing into a baking pan brushed with olive oil. Cover and heat at 350˚ until heated through.


Fresh Spinach-Artichoke Baked Dip


Enjoy this lightened version of the classic artichoke dip appetizer—and be sure to use organic spinach.


Makes about 3 cups / For added decadence, sprinkle another 1/2 cup grated mozzarella cheese on top before baking. Serving tip: Accompany with whole-grain crackers and vegetable crudités.




  • 1 cup nonfat plain yogurt
  • 9 ounces baby spinach leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded part-skim mozzarella
  • 2 tablespoons canola mayonnaise
  • 2 cloves garlic, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 teaspoon hot pepper sauce, or more to taste
  • 1 14-ounce can quartered artichoke hearts, drained
  • 2 tablespoons grated Parmesan cheese




1. Place yogurt in a fine sieve over a medium bowl. Cover and refrigerate. Let drain for 1 hour.

2. Preheat oven to 350°. Fit a steamer basket in a large pot with 1–2 inches water and add spinach. Bring to a boil and steam spinach until lightly wilted. Transfer to a colander and let cool. Wring out excess water.

3. Place spinach in a food processor. Add drained yogurt, 1/2 cup Parmesan cheese, mozzarella, mayonnaise, garlic, pepper, salt, and hot sauce. Process until coarsely blended. Add artichoke hearts and pulse until a chunky mixture forms.

4. Place mixture in a 1-quart baking dish and sprinkle with 2 tablespoons Parmesan cheese. Bake until bubbly and lightly browned, about 35 minutes.


Goat Cheese Tart with Marinated Beets & Arugula


Conventionally grown beets are often genetically modified (GMO); avoid this by buying organic beets for this lovely, light appetizer or starter course.




•5 ounces soft goat cheese

•2 eggs

•2 egg yolks

•Pinch each salt and pepper

•1 9-inch prebaked tart shell (unsweetened)

•8-10 medium-size fresh beets

•Olive oil

•4 tablespoons red wine vinegar

•3 tablespoons extra-virgin olive oil

•1 tablespoon chopped fresh chives

•1 tablespoon chopped lemon balm

•Large handful fresh arugula

Teri Rippeto, chef and owner of Potager in Denver, buys produce from local growers and farmers’ markets for her renowned eatery. “I’m in this business because, in our own little way, it’s a showcase for what’s in season,” she says. She offers this recipe because “we still have beets and arugula that time of year; plus it’s a little bit lighter and adds color to the Thanksgiving table.” Use your favorite pie-crust recipe for the tart shell.




1.Preheat oven to 350º. With an electric mixer, beat goat cheese, eggs, yolks, salt, and pepper together until smooth. Pour into tart shell. Bake 10–15 minutes, until set. (If making ahead, refrigerate tart; bring to room temperature before serving.)

2.Preheat oven to 400º. Drizzle beets with olive oil. Place beets in a baking dish and cover with foil. Bake 45 minutes or until fork can be inserted easily. Remove foil and peel beets while still warm; skins should slide right off. Quarter or dice.

3.Whisk together red wine vinegar, olive oil, salt, pepper, chives, and lemon balm. Pour over warm beets. Cool.

4.Just before serving, toss marinated beets with fresh arugula leaves and arrange on top of tart


Cranberry-Pomegranate Relish


Easy and tangy, this refreshing cranberry relish features organic orange peel for a bright finish. Makes about 3 cups / A refreshingly tangy version of the classic cranberry sauce. If you have any left over, use it as a dessert accompaniment over pumpkin pie, yogurt, or ice cream. This can be made three days ahead; keep chilled.




•3 cups fresh cranberries (about 12 ounces) (stems removed)

•3/8 cup date sugar

•1 cup orange juice

•1 large orange peel (cut into thin slivers - no white pith)

•2 tablespoons fresh rosemary leaves

•1 large orange (cut into 1/2-inch pieces)

•2/3 cup pomegranate seed




1.Combine cranberries, sugar, orange juice, and orange peel in a large saucepan. Stir over medium-high heat and bring to a boil. Reduce heat to medium; simmer until berries begin to burst. Turn heat to medium-low and cook another 10 minutes, stirring often. Mince rosemary leaves; then stir into sauce with orange segments and pomegranate seeds. Transfer to a small serving bowl. Cover and chill.




The garlic of choice in fine restaurants because of its easy-to-peel cloves and outstanding rich garlic flavor.


Probably the most popular hardneck type, because most garlic lovers find the flavor to be "true garlic". A Northwest heirloom that was reported to have been brought into Northwest Oregon before 1900, it is often called Greek garlic by home gardeners throughout the region. Has delightful coloring, easy-to-peel cloves and outstanding hot flavor, making it a favorite for chefs and foodies. A must in every garden. Harvest fall planted garlic the following season, late spring or early summer, about 240 days from planting. Harvest spring planted garlic the same season, about 90 days from planting. Averages 11 cloves per bulb. Hardneck variety.


Learn more at www.burpee.com.



Spanish Rose Garlic for Fall- A Must-Have For Your Garden