Dyeing with Plants
This event was in-depth, super interesting and sparked a new hobby for me, for sure! I was so lucky to have Kellyn Hough from the valley of Nova Scotia come all the way up to Cape Breton to lead this workshop. Kellyn is a textile artist and shepherdess who owns Old School Acres farm, and she uses natural dyes to treat wool she herself sheers from her own sheep! She taught us so much.
Lunch & Beverages
This was an intimate event due to the nature of this process. Multiple propane burners are going at a time reaching specific temperatures and each person was able to make half a dozen projects and bring their own clothing to try dyeing.
I made Lilac Limeade and Rose Lemonade for refreshments, and for lunch we had the following:
Chanterelle Pico de Gallo made with Spruce Tip Vinegar
Fresh Focaccia Bread stuffed with Garlic Confit
Chanterelle Butter & Garlic Scape Butter
Genoa Salami, Sheep Cheese (nod to Kellyn!), Tamari Almonds, Sundried Tomatoes, Olives etc
Spruce Tip Honey (honey from my own bee hives, infused with spruce from the Spring)
