Dear friends,
We hope this dawn of December finds you calm and cozy. Today, we're tucked away in the historic Sycamores house, huddled around a wood burning stove, hot coffee in hand. This extraordinary house, with all its nooks and crannies, has been standing since 1795, and has many stories to tell. This year, the Sycamores story has been a light-hearted tale of housing the SPACE team. It's in the Sycamores where we start our productive work days and where we wind down into relaxing nights. SPACE's Culinary Director, Min Liao, shares her "secret Sycamores porch" ritual below. (p.s. keep scrolling for a special winter recipe from the SPACE kitchen!)
- Min Liao, Culinary Director
Min is a private chef and culinary consultant. She's also worked in print media, public health education, community nutrition, and corporate food retail. But she's happiest when cooking for large, hungry crowds.
We fundamentally believe that artists deserve the time to create new works and to envision new, sustainable futures. SPACE’s mission remains: to create an environment singular in its ability to invigorate artists and innovators and their work.
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SPACE’s Harvest Pumpkin-Chia Tea Bread
Yields 1 loaf
Equipment
A loaf pan that holds 6 liquid cups
Ingredients
1 can (15 oz.) pure pumpkin purée, unsweetened
1/2 cup grapeseed or similar neutral oil
3 large eggs
1 1/2 cups granulated sugar
2 Tablespoons raw chia seeds
1 1/4 teaspoons almond extract
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 1/4 cups all-purpose flour
optional: cinnamon sugar or turbinado sugar for sprinkling on top
Preparation
Preheat the oven to 350°F. Butter the loaf pan or coat it with nonstick spray.
In a large bowl, whisk together pumpkin, oil, eggs, sugar, chia, and almond extract until smooth and creamy. Whisk baking powder, baking soda, salt, cinnamon, and ginger into batter until thoroughly combined.
Using a slotted spoon, stir in flour until just combined. (To avoid a tough texture after baking, do not over-mix batter.) Using a rubber spatula, transfer batter to prepared loaf pan and smooth out the top.
Sprinkle a pinch or two of cinnamon sugar or turbinado sugar across the top if desired.
Bake bread for 65 to 75 minutes, rotating the cake once (halfway through baking time), until a tester poked into the center comes out batter-free.
Let cool in the loaf pan completely before removing and slicing.
ABOUT THE SYCAMORES
The Sycamores was built in 1795. It is called the Sycamores because the homestead used to be circled by Sycamore trees. The Sycamore tree that shades the building is older than the house. The Sycamores used to be two buildings, separated with enough space for a horse drawn carriage. In SPACE's early years, the residency was operated primarily out of the front half of the Sycamores house. We've certainly grown since!
Artwork & Illustrations by Jessie Mahon
Photos by HudValley Photo