Friday, June 13, 2014
Fruit and Vegetable Carving Class: First Week
We then used half an onion as a base, and created a bouquet from them. We arranged them with the largest in the middle, then worked outward with smaller and smaller flowers. The spaces between the flowers are filled in with parsley to hide any visible toothpicks.
flowers, by first incising lines on the faces of the carrots before cutting the flowers from the squared carrots.
We also made more elaborate bases, by cutting steps in a turnip and a potato.With the turnip, we just cut broad gradated platforms. On the potato, we cut small, spiralling staircases.
We then made some simple characters. We made a fish from a lemon, and frogs from limes.
For the fish, we cut a simple mouth, took off thin slices to form eyes. We used slices of black olive for the pupils. We cut for the gills, and used carrots to make fins and the tail. We cut strips of cucumber skin to make seaweed. The fish was mounted on the turnip, then some of the carrot flowers and some parsley was added to finish the scene.
For the frogs, large mouths were cut, and small patches removed to make the eyes. Again, slices of black olive were used to make the pupils. the skin of the section removed for the mouth was used to make the feet. A bit of radish skin was used for the tongues. We used carrot to make hats. I made a top hat and a winged helmet for my frogs. The frogs were mounted on the potato, and additional decoration of carrot flowers added.
This is turning out to be a fascinating class. I am curious to see where this takes me.