Friday, February 26, 2010

March - A Time For Green And Clover -

My Favorite - Green Orchid

For the Irish and the non Irish alike - March is the month we think green!

Early English White Ironstone Ewer in the Clover Shape

A Time to Celebrate - being Irish or perhaps that Spring really is coming!

Antique Elite Limoges Plate

For most of the country this has been a long, cold and snowy winter and you are yearning to look out your windows and see your green lawn again. For those of us in Southern California it is a joy to look out our windows and see the foothills once again covered in green after the fires. We have had so much rain lately it is as if it actually rained green.

Early Haviland celebrated the Irish with its designs featuring clover patterns.

Schleiger 98

Schleiger 113

And often used green very effectively as borders and accents.

Schleiger 1153

Schleiger 2776

Schleiger 33

Schleiger 847

The early English potters favored clover in several of their shapes.

Wheat And Clover Shape

Green transfer ware is not as readily available as other colors. When a piece is found it is a rare treat!

Green depression glass is always special

Continuing With The Green Theme -

Royal Crown Derby


Royal Crown Derby

Haviland Schleiger 67

Royal Worcester England

Haviland Limoges

Green has always been a favorite color of mine. I love it that there is a month when many celebrate green!

19th Century George lll Mahogany Fire Screen

More Greens - A Yummy Way To Eat Your Spinach!

Bruschetta with Fontina and Greens

Recipe courtesy Giada De Laurentiis


* 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
* Extra-virgin olive oil, for drizzling
* 1 garlic clove, halved


* 3 tablespoons extra-virgin olive oil
* 3 cloves garlic, minced
* 1/4 teaspoon crushed red pepper flakes
* 12 ounces (12 cups) baby spinach
* Kosher salt
* 2 cups (4 ounces) shredded fontina cheese


For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.

For the topping: In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes. Add the remaining spinach and cook until wilted, about 2 minutes. Season with salt, to taste. Using tongs, arrange the spinach on top of the toasts. Sprinkle with cheese and bake for 5 to 8 minutes until the cheese is melted and bubbling. Season with salt and cool for 2 minutes.

Transfer the bruschetta to a platter and serve.

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  1. I've never seen the green orchids before but I must say they are absolutely stunning. I can see why it's your favorite. I love, love, love the green/teal transferware pitcher. The screen is really a pretty piece too.

    I'm going to try the Spinach bruschetta...looks and sounds really good.

  2. I have a yellow rectangle with green dots rim, green line inside, then pink rose framed by crest, pink, blue, and white rose vine, pink single rose pattern that is stamped Theodore Haviland Limoges France with Theodore underlined and all letters are red. Any ideas about the pattern name? I have 20 plates than are 3 different sizes; 5" 7" and 10". Thanks Kim Siarkowski Chicago