Oh Comely X Folksy Marketplace

Here at Oh Comely, handmade is a mantra. From felted slippers to bold jewellery, the Folksy takeover in issue 31 means that summer gifting is in for a treat! Here's our guide to presents from Folksy.

For the newlyweds:

The sunshine is here and with it brings a whole host of bouquet throwing and confetti sprinkling. Opt out of the present list and go for a counter to mass produced goods. Jennifer Campbell Kirk of Folksy shop, Vintage and Floral designs stunning quilts and cushions using traditional techniques to give her contemporary designs a quality and specialness perfect for cuddling up with.

https://folksy.com/shops/VintageandFloral

For the free-spirited

Every year we flock to the seaside enticed by shell necklaces and sticks of rock for our besties, but Emily Johnston has beach cool readymade for us in her affordable and unique handmade dichroic glass jewellery and ornaments. Crafted in Newquay, Emily’s work is inspired by the coast around her, plus she adds a little extra sparkle, making her jewellery an excellent choice for all aspiring mermaids.

https://folksy.com/shops/EmilyJohnstonGlass

For the comfort-lovers:

Just because the sun is out, it doesn’t mean we should be neglecting home comforts, and after a day in sandals there's nothing better than slipping your feet into something soft. Amanda at Joe’s Toes used to design for big shoe brands, now she works for one of the smallest - herself. Made from thick woollen felt, Joe’s Toes slippers are a special treat for flip flop-worn feet.

https://folksy.com/shops/JoesToes

For yourself

Buying presents and holiday souvenirs can be tiring work, so make sure you treat yourself this summer too. Handmade in her Somerset studio, Eleanor Christine’s bold and sculpture jewellery inspired by the stone cuts and styles of pre-1800 designs have our hands adorned with colour. She works to commission so you can order yourself something extra special. If you’re near Somerset keep your eyes peeled as she runs workshops too!

http://www.eleanorchristinejewellery.co.uk/shop/

Join us for an evening of watercolours

After talking to watercolour artist Meera Lee Patel for Issue 31, we felt inspired to pick up our paint brushes and splosh some paint on paper. The results were not quite as beautiful as Meera Lee's. 

So, we've called in the help of London based artist, Liz Temperley of Blank Inside, to teach us how to turn our sploshing into framed-stuck-on-the-wall-Instagram-worthy paintings. And we're inviting you along too. 

Whether you fancy yourself a seasoned pro or like us, a total novice come along, roll your sleeves up and get painting. We'll be at Habitat's King's Road Store on Wednesday 6th July ready with our paint brushes at 7pm. 

We've only 20 places so grab a ticket while you can! Tickets include materials. 

Recipe Friday: Gooseberry Jelly

This jelly is a beautiful pink colour and goes really well on toast. And it's savoury enough to go with pork and poultry dishes. It's also delicious with gooey, soft cheeses, as the slight sharpness of the jelly cuts through the richness of the cheese.

Makes approx. 2 litres

1.3kg gooseberries, not too ripe
850ml water
Sugar as required

Preheat the oven to 160C/ 325F/Gas mark 3 and get your sterilised jars and lids warming on a baking sheet or tray.

Heat the gooseberries and water in a covered pan over a medium heat for about 20 minutes until the gooseberries are completely soft and pulpy.

Strain the fruit into a scalded jelly bag or muslin-lined sieve and leave to drain overnight or for a few hours. Do not squeeze the bag or your jelly will be cloudy.

When fully drained take the juice and measure it to calculate how much sugar you need. You will need 800g (1¾lb) of sugar per 1 litre (2 US pints) of juice. Put the juice in a wide heavy-bottomed pan.

Warm the sugar in the oven for 5 minutes. Once warm, add to the juice and mix to blend. Continue to stir over a medium heat until the sugar has fully dissolved. Bring to a boil and boil rapidly, stirring occasionally until setting point has been reached (start testing after about 10 minutes). Once setting point has been reached remove from the heat, fill the jars, wipe the rims and seal with lids.

Find more great recipes in Do Preserve by the Do Book Co.

Recipe Friday: Pickled Blueberries

The addition of cinnamon in this pickle is inspired by the classic all-American blueberry pie. It's perfect in a brie sandwich or simply served alongside cold meats and cheese. Blackberries have a sharp flavour when pickled and may require a little more sugar according to taste.

Makes 1 jar

100ml white wine vinegar
50ml water
50g sugar
¼ tsp salt
150g blueberries
1 small cinnamon stick

In a small saucepan heat the vinegar, water, sugar and salt until all the granules have dissolved. Set the vinegar mixture aside and allow to cool.

Put the blueberries and cinnamon stick into a sterile jar and pour the vinegar mixture over. Cover and leave in the fridge for a day before using. The pickles intensify in flavour the longer they are kept. 

Find more great recipes in Do Preserve by the Do Book Co.