Toronto Star Article “Artist in Residence: Vivian Reiss”
New article on me in the Toronto Star: http://www.thestar.com/article/932594–artist-in-residence-vivian-reiss
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Clockwork orange
ByVivianorange in the garden,caro rich tomatoes,carrots,orange stemmed chard,nasturtiums and marigolds Like clockwork, a year to the day, since our last year’s tomato tasting, Corey Mintz shows up at my door to borrow a cup of tomatoes. He was bearing my ORANGE! Kozial shopping basket. I had missed it so badly, a year is along time…
Figs, Show me your Leaves!
ByVivianLast year I planted fig trees in all of my gardens. www.annexrentals.com I even planted them in pots at the entrance of our office building. www.empressbuilding.com Their leaves are beautiful and growing such exotic fruit in our climate, Toronto Canada, peeks the interest of the many people who notice them and watch them grow and ripen. Autumn arrived and…
“Living in Full Color” in Today’s Toronto Star by Vanessa Lu
ByVivianLiving in full colour On a tree-lined street in the Annex, passersby are struck by giant corn stalks, just part of a whimsical, colourful garden that’s the brainchild of artist Vivian Reiss. You can view this story at: http://www.thestar.com/yourcitymycity/article/856689–living-in-full-colour and another garden story http://www.insidetoronto.com/news/local/article/869343–artist-s-property-rental-business-is-blooming
Fleeting Summer, Breakfast in a Flash
ByVivianSliced tomatoes, purple shiso, purple basil, sliced burgundy pole beans, and chives from my urban farm just outside the kitchen door One of my favorite cookbooks is Edward de Pomiane’s cookbook ,”Cooking in 10 Minutes”[ first published in 1948] I love it, not so much for the recipes, but for the theory that a delicious meal…
A toast to the tomato: tomato tasting, part 3
ByVivianThis is the recipe I created after last year’s tomato tasting . I used cinnamon bread because the taste of cinnamon and basil are reminiscent of each other. Cinnamon French Toast topped with Tomato Salad Make a tomato salad following “The Remains of the Day” blog post For each serving cut 2 pieces of slightly dry cinnamon bread…
Not your usual Medieval Salat; more Recipes from the Concert
ByVivianLast month on a tour of the Medieval Gardens At The Cloisters, the uptown branch of the Metropolitan Museum of Art, the docent paused in the herb garden to tell us of the Medieval cooks ‘ love of salats. That is salad to us. Many herbs , flowers, greens were used. Lettuce was not always the main ingredient. Bitter greens…