Emma Clark: The Five Question Interview

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Emma in her home studio

Emma Clark is the artist/owner of Ferret & Fern where she creates nature-inspired illustrations and handmade accessories, responsibly crafted to minimize environmental impact.

Keeping with her love of nature, Emma tries to source her materials as responsibly as possible. Using ethically sourced fabrics, or second-hand fabric from clothing, fabric, and remnants when she can find them. 

She makes her own natural dyes, sourced or grown locally when possible, and also uses non toxic printing inks.

1. Why did you move to Elgin? 

We moved to Elgin initially because we could afford a place downtown, being able to walk to shops and bars was really important to me. Having lived here a while though, I realise how much Elgin has to offer in the way of community and life style! Small town life is definitely the way forward 😊

2. What compels you to spend time creating?

This is a hard one… I don’t think I could name any one thing, if I don’t create anything I get itchy and anxious. I find the process of creating intellectually challenging and incredibly rewarding. Making something beautiful from a simple idea is the best feeling! 

Turmeric Dyed Organic Silk Scarf

3. Tell me three things you’ve learned in the past five years.

How to open myself up to people to build new and better friendships.

That owning a dog is just as amazing as I thought it would be!

That I make art for myself and not for others.

4. What are you currently making, reading, watching, or listening to?

Original art for “It’s Hot in Texas” print

 I’m making a crochet cardigan, I’m reading a book called Overstory, and watching Carnival Row and Picard

5. Cake or Pie?

Cake vs sweet pie – cake! Cake vs savoury pie – pie!

ferretandfern.com
Etsy shop
@ferretandfern

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Happy Groundhog Day!

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It’s official, Spring will come early this year!

There are so many reasons to love this odd, quaint custom…

  1. Men dressed in top hats and tails gather to greet a groundhog.
  2. A groundhog named Punxsutawney Phil.
  3. A town named Punxsutawney, Pennsylvania.
  4. Gobblers Knob.
  5. That this gets news coeverage every single year.
  6. It’s like a real life Beatrix Potter experience.

A Perfect Roast Chicken in Your Dutch Oven

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If you’re like me, you’ve probably been relying heavily on your Instant Pot and allowing your once trusty and well used dutch ovens to sit there just waiting to be loved again. Don’t get me wrong, I love my Instant Pot, but in all that hastiness I miss the lingering fragrance of a slow roasting chicken, beef roast, or baking bread, along with the anticipation it creates.

I am going to revisit a few of my favorite dinners, which are best suited to baking, roasting, or braising in a dutch oven.

The following chicken recipe is perfect. No lie. The brilliance of how the crusty bread and vegetables create a rustic dressing is really nothing short of genius. So simple and so amazing.

My 21-year-old oval 5 qt. Dutch oven has been benched for a while, it’s the perfect shape and size for a chicken and trimmings.

I roasted mine with ciabatta, carrots, and red potatoes because I’d already used my butternut squash for soup, and was not planning to put on real pants and go shopping. I drizzled extra virgin olive oil on everything before popping it in the oven. The recipe didn’t cal for it, but I felt it needed a litle. Next time I may make it without. Oh, and I didn’t bother trussing it either.

The ciabatta proved to be the perfect choice, the edges were toasted and the rest chewy and flavorful. A baguette would be great too. You want lots of crust in this dish. Trust me. The carrots and potatoes were yummy, but I’m already thinking of other veggie combinations:

  • mushroom, leek, and fennel
  • wild rice, mushroom, and leek
  • Sundried tomato and artichoke hearts

Note: Just leave all the leftovers in the Dutch oven and refrigerate. I popped mine in the oven at 350º for about 30 minutes to reheat. The trimmings were even better reheated. I swear.

I took this one step further and tossed in some aromatics, filled the pot with water, and placed on the stovetop to make stock. Why not?

Here is a link to the recipe here

PS. Try this Buttermilk Roast Chicken and catch up on Conan O’brien Needs a Friend