The Artful Year

IN SUMMER BOTH NATURE and children are bustling with energy. The birds belt out the songs, the insects buzz, the gardens burst (with a dizzying riot of color and scent), and the kids have never been so busy. We respond both by slowing down (all the better to enjoy it) and speeding up. The long, light-filled hours and warm weather inspire us to be active and do more.

Vegetable gardens; farmers’ markets; fresh salads with crunchy cucumbers, just-picked tomatoes, and flavorful basil capture the essence of summer for me—accented by the chatter of exuberant children.

And it isn’t summer without water to cool us off. We run through the sprinkler, take trips to the beach, frequent swimming holes, and dance in warm afternoon rainstorms.

I think I speak for more than just myself when I say we all feel a bit healthier in the summer than at other times of the year. Being active, getting fresh air and sunlight, taking more time to relax and play, and eating fresh from the garden and orchard can’t help but make us our best selves.

In summer the greater emphasis on outdoor living and exploring means that the crafts of the season are often created outside or created with the intention of being used outside. We make artful pinwheels to twirl in the wind and beaded bubble wands for that old favorite, bubble blowing. And we try our hands at sand-casting, both at the beach and in the sandbox.

1. Using the crown template, trace the crown shape on the poster board, including the large inset sections where the flower jewels will go.

2. Cut out the crown. Scissors work best for the outside of the crown, and an X-Acto knife will work best for cutting out the insets. X-Acto knives are for adults only. Make sure to protect your work surface with a cutting mat or cardboard if using an X-Acto knife.

3. Pull the paper backing off a piece of contact paper and lay it on the table, sticky side up. Press the crown to the contact paper, then cut away the excess contact paper from the outer edges, leaving the contact paper exposed in the inset sections.

4. Press flower petals to the contact paper, creating a bejeweled, stained glass effect.

5. Cut small pieces of contact paper slightly larger than the inset sections of the crown and press these over the flower-petal stained glass.

2. Cut the melted-crayon stained glass into triangles, either freehand or with a paper template if you prefer a uniform size.

Note: For a no-sew variation, use a hot glue gun to glue the stained glass triangles along a ribbon.

Small melted-bead suncatcher shapes made with muffin tins or cookie cutters (see page 128)

1. Drill a hole near the top of each small melted-bead suncatcher shape. Drill four to six holes equidistant around the circumference of the large melted-bead suncatcher and one in its center.

2. To hang the suncatcher, loop and tie a length of string 1'–2' long through each of the holes along the edge of the large disk. Pull the strings together at the top and tie them into a knot. Hang the suncatcher up for the next step.

3. String two or three of the smaller shapes together and tie the end of the string to the large disk through the same hole as the hanging strips at the top and knot them, letting the shapes hang down. Repeat with the rest of the suncatcher shapes.

1. Thread the needle with embroidery floss, then string pony beads on, tying a knot around the first to hold the rest on as you work.

2. Tie melted-bead suncatchers to the beaded string at regular intervals using embroidery floss. (For long garlands, you can make shorter sections and then tie several together, as we did.)

3. Hang the garland on a porch, in a window, or between poles in the garden. To enjoy the suncatchers at night, hang them alongside a string of white lights.

1. Use masking tape to form hopscotch squares, numbering them with tape as you go. You can stick with the traditional 10, or you can go as high as you like. Ours reaches 27 and curves through three rooms.

2. Teach your kids how to play with a marker (see instructions below) or let them just jump along the course. Younger kids might not be quite ready for the official game, but the course itself is wonderful for balancing, coordination, and number recognition.

1. Standing just in front of the hopscotch course, throw a hopscotch marker (melted-crayon rock, beanbag, or other small object) into the first square. If it lands on or outside the line, the player skips her turn.

2. If the marker lands inside the square, the player hops along the entire course, skipping the square with the stone. The player hops on one foot when there is a single square and hops onto both feet when there are two squares side by side, with one foot inside each square. If the player hops on the wrong square, touches the lines, or hops outside of a square, the player loses her turn and has to repeat that square on her next turn.

In the summer we eat fruit like there’s no tomorrow. We always try to eat seasonally for the most part (and the food tastes much better that way), so we take advantage of the fruit season to the hilt.

I have fond memories of picking blackberries as a child along our neighbor Wanda’s long dirt driveway in the Oregon countryside. Many berries went straight into the mouth, but there were always enough for cobbler afterward. Now we take our own children berry picking at local farms, later enjoying the bounty in a variety of fresh and baked goods, and freezing the excess for the rest of the year.

1. Preheat the oven to 375°F and line one or two cookie sheets with baking parchment. Bring the piecrust dough out of the fridge to soften slightly (about 15 minutes).

2. Mix together the blueberries, sugar, cornstarch, lemon zest, lemon juice, vanilla, and nutmeg.

3. Roll out half of the crust at a time on a floured surface. Use a 3" round biscuit or cookie cutter to cut rounds out of the dough. Transfer half of the dough rounds to the baking parchment–lined cookie sheets.

5. Cover each pie with a second round of dough. (You may want to roll out the top rounds a second time after you cut them out, to make them a bit bigger for better coverage.) Press the edges closed with fork tines.

6. Use a sharp knife to cut three or four little air vents in the top crusts. Brush each with egg wash, then sprinkle them with sugar.

7. Bake for 25 minutes or until the crust is golden brown at the edges. Eat warm or at room temperature.

1 cup white whole wheat flour

1 cup all-purpose flour

¼ cup sugar

1 tablespoon baking powder

½ teaspoon salt

Zest from 1 lemon

6 tablespoons butter, sliced

1 egg

½ cup plain or vanilla yogurt (I use whole-milk yogurt)

1–2 cups fresh or frozen berries, such as blackberries, raspberries, strawberries, and blueberries

For the Lemon Icing

1 tablespoon lemon juice

1 cup powdered sugar

INSTRUCTIONS

1. Preheat the oven to 425°F. Line a cookie sheet with baking parchment.

2. Measure all the dry ingredients, including the lemon zest, into a food processor. Run for a minute to mix.

3. Add the butter pieces to the flour mixture. Pulse several times until the butter is pea size or smaller. (Or you can just mix the dry ingredients and then cut the butter into them using a pastry blender or knife and fork.) Transfer the mixture to a large bowl.

4. Whisk together the egg and yogurt. Make a well in the center of the flour and pour in the egg mixture. Stir the batter until it’s combined and the dough starts to come together.

5. Fold in the berries.

6. Turn the dough out onto the counter and shape it into a disk about 1" thick. Cut it, like a pie, into eight wedges.

7. Bake the scones for 20 minutes or until they’re cooked through and toasty brown on the edges. Let them cool slightly.

8. Make the lemon icing by whisking the ingredients together. Drizzle the icing over the scones. Serve warm or at room temperature.

COCONUT CHICKEN SATAY WITH MANGO SAUCE

This is a tasty summer staple that can be cooked on the grill, over an open fire, or in the oven. A side of steamed rice is a nice accompaniment. Note: The chicken will need to marinate for 2–3 hours before grilling.

Serves 6–8

INGREDIENTS

1 can coconut milk (about 14 oz.)

Zest and juice from two limes

¼ cup light brown sugar

1 tablespoon sea salt

2 garlic cloves, minced

2 teaspoons fresh ginger, grated

1½ pounds boneless, skinless chicken breasts, cut into strips

½ teaspoon turmeric

1 mango

To Serve

1 head lettuce with large leaves (butter lettuce works well)

Mango coconut sauce

½ cup cilantro, chopped

½ cup roasted and salted peanuts, chopped

½ cup chopped scallions (optional)

INSTRUCTIONS

1. Whisk together the coconut milk, lime zest and juice, brown sugar, sea salt, garlic, and ginger in a medium bowl. Remove ½ cup of the coconut mixture and set it aside. Add the chicken strips and turmeric to the remaining coconut mixture in the bowl and toss until the chicken is fully coated in the marinade. Cover and refrigerate for 2–3 hours.

2. Score the outside of the mango with a knife, then bend the skin back so the cubed flesh sticks up. Slice off the skin from the cubes.

3. Puree the mango cubes with the ½ cup reserved coconut mixture in a blender or food processor. Cover the mango coconut sauce and refrigerate it until ready to serve.

4. When the chicken has finished marinating, thread it onto wood skewers that have been soaked in water for half an hour, or use metal skewers.

5. Grill the chicken over medium-high heat, about 4–5 minutes on each side, until the chicken is cooked through. If you’re using an oven, broil the chicken for 4–5 minutes on each side. Check for doneness by piercing the thickest piece of chicken. It should be opaque in the center.

6. To serve, place a large lettuce leaf on each plate. Slide some chicken off a skewer and onto the lettuce. Top the chicken with a spoonful or two of mango coconut sauce, cilantro, and a sprinkle of roasted peanuts. Add scallions if desired. Fold the lettuce over the fillings, like a burrito, and enjoy.

QUINOA TABBOULEH WITH ADDITIONAL MIX-INS

This summer favorite combines the refreshing flavors of traditional tabbouleh, replacing the bulgur wheat with protein-rich quinoa. We like to make a large batch and keep it in the fridge as an easy, chilled snack or meal for when it’s just too hot to cook. While tabbouleh is great as it is, we often add extras or make substitutions as our garden, fridge, and whims decree.

Serves 8–10

BASIC INGREDIENTS

1 cup quinoa

1½ cups water

1 tablespoon sea salt

¼ cup olive oil

Juice from 2 lemons

Freshly ground black pepper, to taste

1 large cucumber, peeled and chopped

2 cups cherry tomatoes, halved

1 bunch scallions, sliced

1 cup fresh mint, chopped

1 cup fresh flat-leaf parsley, chopped

Ideas for Additional Mix-Ins

1–2 cups cubed, grilled chicken

1 cup cubed or crumbled feta cheese

1–2 cups canned chickpeas

1–2 cups grapes, halved

1–2 cups slivered almonds

1 cup roasted beets, cubed

1 cup boiled or roasted potatoes, cubed

INSTRUCTIONS

1. Place the quinoa in a medium pot with a lid. Cover the quinoa with water and soak it for half an hour. Carefully pour off the soaking water and rinse the quinoa two or three times or until the water is relatively clear. Drain well and return the quinoa to the pot.

2. Add the water and ½ teaspoon of the salt. Bring the water to a boil. Turn the heat down to low. Simmer, covered, for 20 minutes.

3. Place the cooked quinoa in a large bowl and toss it with the olive oil, lemon juice, the remaining salt, and pepper. Set the quinoa aside while you chop the vegetables and herbs.

4. Add the vegetables, herbs, and any extra mix-ins and toss them to combine. Cover the tabbouleh and refrigerate it for a few hours or overnight to let the flavors combine. Serve the tabbouleh at room temperature or chilled.

CRANBERRY GRANOLA BARS

These granola bars are healthy, yummy, and great for breakfast on the go or a quick snack. My children love them in their school lunches, too.

Makes about 30 bars

INGREDIENTS

2 cups old-fashioned rolled oats

1 cup almond meal

½ cup whole wheat flour

1 teaspoon cinnamon

1 teaspoon salt

1 cup dried cranberries

⅓ cup mini chocolate chips

½ cup (1 stick) butter

½ cup honey

1 egg

2 teaspoons vanilla

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 9" x 13" baking pan with baking parchment.

2. Mix the oats, almond meal, flour, cinnamon, salt, cranberries, and chocolate chips in a large bowl.

3. Melt the butter in a small saucepan. Whisk in the honey, then the egg and vanilla. Pour the butter mixture into the oat mixture and combine thoroughly.

4. Press the dough into the pan and bake for 20–25 minutes.

5. Cool the baked dough partially, then cut it into bars. Store the bars, wrapped, in the fridge or freezer.

Backyard Creativity

Longer summer days and inviting warm weather create an emphasis on outdoor living and connecting with nature. At my house, we go outside to play, garden, dine, and entertain. We cook our dinners on the grill or over the fire pit, eat on the patio, hike through the woods, have picnics (everywhere), splash in the pool, and run through the sprinkler. Our children practice cartwheels and handstands by the dozen, spend hours on the swing, decorate our walkways and stones with chalk, and create miniature worlds in the sandbox.

OUR FAVORITE BOOKS ABOUT SUMMER ADVENTURES

Weslandia by Paul Fleischman

Grandma Summer by Harley Jessup

Roxaboxen by Alice McLerran

How I Spent My Summer Vacation by Mark Teague

A Camping Spree with Mr. Magee by Chris Van Dusen

You Can’t Take a Balloon into the Metropolitan Museum by Jacqueline Preiss Weitzman

FLOWER NECKLACES

Children love to string their own flower necklaces, bracelets, and crowns out of marigolds and other flowers.

MATERIALS

Flowers such as marigolds or zinnias

Embroidery needle

Embroidery floss

INSTRUCTIONS

1. Pick flower heads, such as marigolds or zinnias.

2. Thread a large embroidery needle with embroidery floss and tie a knot at the end.

3. String the flowers by poking the needle through the fleshy flower base (on marigolds) or through the center of the flower (on zinnias). Continue until the flower necklace is the desired length, then tie the ends together. Wear and show off your flower necklace.

OUR FAVORITE BOOKS ABOUT WATER AND THE BEACH

Wave by Suzy Lee

Ladybug Girl at the Beach by David Soman and Jacky Davis

Down to the Sea with Mr. Magee by Chris Van Dusen

Flotsam by David Wiesner

What Lives in a Shell? by Kathleen Weidner Zoehfeld

SANDBOX CAKES

A bit cleaner than mud pies, sandbox cakes are just as popular with kids and are readily decorated with items found around the garden.

MATERIALS

Small shovel or large spoon

Old cake pans, muffin tins, and jelly molds

Sandbox

Nature items, such as flowers, pebbles, twigs, and pinecones

Melted-crayon rocks (see page 42, optional)

INSTRUCTIONS

1. Use the shovel or spoon to fill the cake pans and other molds with sand from the sandbox. Decorate the sand cakes with nature items and melted-crayon rocks, if desired.

2. Have a sand-cake tea party.

SAND ART

This is a fun and simple art project for the beach or sandbox.

MATERIALS

Bottle of glue

Card stock or heavy paper, white or colored

Sand (from sandbox or beach)

Paint (tempera, watercolor, BioColor, or acrylic) and paintbrush (optional)

INSTRUCTIONS

1. Squeeze some glue onto the card stock to create pictures or designs.

2. Sprinkle a light layer of sand over the glue picture, then shake off the excess. Repeat if necessary until you’ve coated the glue completely with sand. Let the glue dry.

3. If desired, paint over the dried sand picture. You can also paint just on the paper or just on the sand lines.

SAND-CASTING

Sand-casting is a fun activity for the beach or the sandbox and creates a special memento filled with treasures.

MATERIALS

Shovel

Sand (beach or sandbox)

Small nature items, such as shells, pebbles, flowers, sticks

Small treasures, such as glass beads, marbles, little figurines (optional)

Melted-crayon rocks, optional (see page 42)

Plaster of Paris

Old bucket and spoon for mixing the plaster

Water

INSTRUCTIONS

1. Dig a hole in the sand.

2. Line the hole with your treasures (shells, rocks, glass beads, marbles, melted crayon rocks, and so on).

3. Mix the plaster of Paris in the old bucket, using 2 parts plaster to 1 part water.

4. Pour the wet plaster into the holes, covering the treasures and filling the holes.

5. Optional step: decorate the tops by poking in more treasures.

6. Let the plaster sit for 30 minutes or so, to set it.

7. Lift the sand cast out of the sand, turn it over, and carefully dust off the extra sand. Place it in a protected place overnight to continue the drying process.

8. Display your sand-casted plaster on the summer nature table or mantel.

SAND-CAST CANDLEHOLDERS

Bring beach magic to everyday life with sand-casted candleholders.

MATERIALS

Shovel

Sand (beach or sandbox)

Glass votive holders

Shells, pebbles, glass beads, and other treasures

Plaster of Paris

Water

Old bucket and spoon for mixing the plaster

Votive candles or tealights

INSTRUCTIONS

1. Dig a hole in the sand at least as deep as your votive holder.

2. Set the glass votive holder upside down at the bottom of the hole.

3. Arrange shells, pebbles, glass beads, and other treasures around the rim of the votive holder and around the edge of the hole.

4. Mix and pour the plaster of Paris, following steps 3–7 for sand-casting (see page 163).

5. Add a votive candle or tealight and enjoy the candlelight and treasurescape together.

SAND TATTOOS

These temporary tattoos are unique and a fun DIY project for summer.

MATERIALS

Bottle of glue

Sand

INSTRUCTIONS

Squeeze glue into a picture or design on your skin. Sprinkle sand over the glue and shake off the excess. The tattoo washes off with soap and water.

CHALK PAINT

Mix up a quick batch of chalk paint and let the kids paint rocks, the patio, and the sidewalk.

MATERIALS

Large spoon

Cornstarch

Water

Medium bowl

Cups

Tempera paint or food coloring

Paintbrush

INSTRUCTIONS

1. Mix equal parts of cornstarch and water in the bowl. (It will be hard to stir. Just do your best.)

2. Divide the cornstarch mixture between individual cups, then stir in enough tempera paint or food coloring to reach the color intensity desired.

3. Paint the world! The chalk paint washes away with rain or the spray of a hose.

BEADED BUBBLE WANDS

Kids will love making their own (beautiful) beaded bubble wands. This makes a great party or play-date activity.

MATERIALS

Pipe cleaners

Small wooden dowels (or cut a long one into sections)

Assorted beads

Hot glue gun

Bubble solution (see page 169)

INSTRUCTIONS

1. Twist one end of a pipe cleaner around the tip of a dowel.

2. Thread beads along the pipe cleaner, leaving an inch or so clear.

3. Bend the beaded pipe cleaner into a loop and twist the end around the dowel. Add a dab of glue from the hot glue gun to help hold the pipe cleaner in place.

4. Dip the beaded bubble wand in the bubble solution and blow through it or wave it through the air to make magical bubbles.

HOMEMADE BUBBLES

No need to fear running out of bubbles when you can make your own so easily.

MATERIALS

½ cup sugar

4 cups warm water

½ cup dish soap (Dawn original dish soap works best.)

INSTRUCTIONS

Whisk the sugar in the warm water until it’s dissolved. Stir in the dish soap. Blow bubbles!

QUICK BACKYARD TEEPEE

Quick to put up, this teepee becomes a shady backyard spot for playing, reading, and eating.

MATERIALS

2" x 2" wood poles or boards, 8'–10' long

Large tree (optional)

Rope

Old sheets or tablecloths

Large safety pins

Rugs or blankets (optional)

INSTRUCTIONS

1. Prop poles against and around the tree trunk at a 45-degree angle, creating a teepee shape. Lash the poles to the tree with rope. (Alternatively, create a freestanding teepee by tying the tops of the poles together.)

2. Drape tablecloths or sheets over the teepee structure, holding the fabric in place by wrapping it around the poles and fastening it with safety pins.

3. Cover the floor of the teepee with old rugs or blankets if desired.