thanks again to wonder wonder (first photo) and odette ny (second photo) for joining the design co-op for the last fort greene flea of the season. i left saturday’s flea with a crocheted necklace from hikaru, and a stomach full of tacos. in the last photo i’m standing on a braided mat that i bought at the flea a few weeks ago.









here are some photos i took at last week’s flea design co-op at the brooklyn flea. i was so glad that jen causey/simply photo could join as a special guest seller.


this saturday is the last day of the fort greene flea until the spring, so it’s also the last day for the flea design co-op. we might continue again in the spring, but we might not… so if you’ve been meaning to come by but haven’t had a chance, some saturday! and for the final saturday we will have two special guest sellers, odette ny and wonder wonder.












i LOVED our tie dye class, taught by shabd simon alexander.
there is something so satisfying about dyeing. it couldn’t be more different from the process of screen printing, but gives you the same thrill of creating patterned fabric.

the bottom two photos are my tie dyed pieces. i started out very conservative… making only muted colors, and then decided to go crazy with color.

thanks jen for making “tie dyed” cupcakes!




the embroidery class on saturday was great! as usual, i wish i had taken a few more pictures…


several people asked, so caitlin kindly typed up the recipe from our lunch the other day (i’ve never cooked with raw coconut butter, but i plan to try it soon!)

Lena and Caitlin Eat Pasta for Lunch:

1 package penne pasta (we used gluten free)
3 tablespoons pesto (more if you like)
2 tablespoons crumbled goat cheese ( more if you like)
4-5 kale leaves
1/2 red onion
1 tablespoon raw coconut butter or oil
coconut water
salt
pepper

Put water on to boil water for pasta. Wash kale leaves and slice into fine ribbons (leave the middle part of the leaf). Set aside. Slice the onions into thin half moon shapes. Drop the onions into a hot pan and add couple of splashes of coconut water (about 4 or 5 tablespoons, enough so the onions slide around and won’t stick to the bottom of the pan). After a few minutes, when the onions start to soften, add the kale. Saute until the kale and onions are tender and a little wilty. If the pan drys out add more coconut water. Add salt and pepper to taste while cooking. After they are taken off the heat stir in the raw coconut butter or oil ( you could also use olive oil and water instead of the coconut stuff but the coconut water and butter/oil gives it a sweet flavor). Set aside.

Cook the pasta. Drain it. Place in a bowl. Stir in the pesto and kale mixture. Sprinkle the goat cheese on top and finish with fresh cracked pepper. Eat it (with salad- its good for you!)!