Monday, October 1, 2012

It's October and it's time again for clay fruits


Quinces and pomegranates are showing up in the farmer's market now.  Quinces are so voluptuous.  I find them visually yummy although tastier if baked.  They have yellow fuzzy skins with peach-coral blushes reminiscent of their blossoms. There is a hint of wondrous green at the stem end.  Their puckered belly buttons pull in a deeply secretive way. How could I not make some quinces?  They look like pears on steroids, too!

It is easy to start them as I do the pears.  I pinch them out of one big lump of clay and model them a bit with a wood tool.  The leaf is actually very thick in the center.  It has an illusion of being thin by placement and shadow.  The ones made of sculpture clay will have color galore.  The ones in porcelain I may leave white.  For now I need to let them dry a bit.  In the meanwhile, I am going to pull out my watercolor things and paint me some quinces! 

6 comments:

  1. Your quinces look yummy. I've never baked one . . .

    Looking forward to your watercolor versions!

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  2. Illustrating quinces remind me of figure drawing classes. That's why I had to sketch a few. It is so easy for me to make ceramic quinces look so realistic, but so hard to do on paper!

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  3. Your quince looks as good to eat as the 'real' one!
    I've been thinking of creating figs for some time. So now I'm further inspired! :)

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    1. Speaking of figs---I just pulled some out of the kiln! Along with pears, pomegranates and persimmons. Figs are such jewels. So I do hope you make some!

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  4. The leaf does look paper thin and I imagine it to be easier to make them in clay than paint them, are they hollow? I don't think I've ever eaten a quince, baked or not.

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    Replies
    1. Raw quince has a creamy white skin and tend to taste tart. Cooking them turns them a lovely coral pink and velvet sweet. The leaves are not hollow. They are thin along the edge growing thicker to the center.

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