This kid-friendly project comes together in a snap! Spoonflower Maker Community Manager Alexa Terry Wilde spent the summer helping local partner Raleigh City Farm with their Farm to Camp program, where campers made these sweet lil’ bowl covers and some chow chow to boot. Read on to see the tutorial and a bonus chow chow recipe from Farm to Camp chef, Chef Ryan McGuire!
Alexa: Spoonflower is committed to giving back to our community and proud to partner with non-profit organizations that share both our values and our mission, like Raleigh City Farm, a nonprofit urban farm founded in 2011. Each summer, Raleigh City Farm sponsors a youth outreach program called Farm to Camp where campers create tasty recipes with farm produce at a local Salvation Army branch.
Last year, Spoonflower added fabric crafts to Farm to Camp, connecting the agricultural dots (if you will) between the sourcing and preparation of fresh produce and the plants used to create textile products. In 2022, Spoonflower funding made it possible to welcome the program’s first Farm to Camp intern, Khirayle Cooper, who supported the camp team with garden maintenance, Farmstand pick-up and recipe documentation.
Read on to learn how Khirayle and the campers created no-sew bowl covers you can use in your own kitchen. As an added bonus, you’ll also find a seasonal chow chow recipe below that Farm to Camp instructor Chef Ryan McGuire made from Raleigh City Farm produce. Enjoy!
No-Sew Bowl Cover Tutorial
Skill level: Beginner, kid friendly
Materials List
- 1 fat quarter of Lightweight Cotton Twill
- Hole punch
- Compass
- Pencil
- Pinking shears
- 1/4″ (0.61 cm) wide elastic (5″-6″ (12.7-15.24 cm) longer than bowl diameter)
- Measuring tape
- Bowl(s) of your choice
Step 1. Measure your bowl’s diameter.
- With the measuring tape, measure the diameter of your bowl. (Need a little refresher on how to do that? Click this link to learn how.)
- Add 1″ (2.54 cm) to your bowl’s diameter.
Step 2. Set up your compass.
- Using the latter number from step 1, set up your compass to make a circle with that diameter. (For example, my bowl is just under 6″ (15.24 cm) in diameter, meaning I set up my compass to make a circle that is 7″ (17.78 cm) in diameter. Therefore, I set my compass to 3.5″ (8.89 cm) so that it would draw an 7” (17.78 cm) circle in diameter.
- Note: Fink out how to set up your compass at this link.
- Don’t have a compass? You can also place your bowl edge-side down on the fabric and trace around it as you would in step 3.
Step 3. Draw a circle on the fabric.
- Lay your fabric on a clean, smooth table with the printed design face down and the wrong side (the plain white side) facing up.
- Place your compass on the fabric at the measurement set up in step 2.
- Draw a complete circle with the compass. (Note: This circle is the inner circle that will serve as the marker for where you’ll punch holes in step 6.)
Step 4. Draw a second circle on the fabric.
- Now we need to draw another, larger circle just outside of the first circle.
- This second circle will need to be 1″ (2.54 cm) larger in diameter than the first circle, so widen your compass by 0.5″ (1.27 cm). Remember: To set up your compass, you’re splitting your diameter in half, so widening it by 0.5″ (1.27 cm) creates a circle that’s 1” (2.54 cm) wider than the circle you drew in Step 2.
- For my bowl, I took my compass from 3″ (7.62 cm) to 3.5″ (8.89 cm). This created a second larger circle 8″ (20.32 cm) in diameter around the first existing circle that was 7″ (17.78 cm) in diameter.
- Draw a complete circle with your newly widened compass.
- If you aren’t using a compass, use your measuring tape to mark 1″ (2.54 cm) out around the edge of your first circle then draw a second larger circle around the first circle using your 1” marks as a guide.
Step 5. Cut around the second, larger circle.
- Using pinking shears, cut out around the outer circle (the circle you drew in step 4).
Step 6. Hole punch around the smaller circle.
- Using a hole punch, punch holes in the fabric in small increments (roughly 0.75″ (1.91 cm) to 1″ (2.54 cm) apart) around the smaller, inner circle you drew in step 2.
Step 7. Cut your elastic.
- Lay out your elastic and cut it roughly 5″-6″ (12.7-15.24 cm) longer than the diameter of your bowl. (For example, my bowl is 6″ (15.24 cm) in diameter, so I cut my elastic 12″ (30.49 cm) in length.)
Step 8. Lace the elastic.
- Lace your elastic through the holes punched in the fabric, going in one hole and then out the next.
- To get the elastic all the way through the cover, you’ll need to bunch up the fabric as you go.
- Ensure both ends of the elastic are sticking out from the wrong side of the fabric.
- Once you’ve laced the elastic through all of the holes, tie them together so that they’re in a knot against the wrong side of the fabric. (I.e., the knot should not be visible when looking at the pattern side of the fabric.)
Step 9. Fit the cover on top of the bowl.
- Straighten the fabric around the elastic.
- Then fit it around the bowl’s edge to ensure a proper fit.
Bonus Summer Squash Chow Chow Recipe
“This quick pickling method is a great way to preserve a surplus of vegetables growing in your summer garden. The types of cabbage, peppers, squash and fresh herbs can vary depending on what you have on hand. This relish condiment can be used on many dishes such as rice and beans, hot dogs, hamburgers, BBQ or on its own as a side dish. At Farm to Camp, we spread cream cheese on crackers and then top them with chow chow.” – Chef Ryan
Recipe makes 6 cups
Ingredients:
- Cabbage (medium diced): 5 cups
- Summer squash (medium diced): 3 cups
- Peppers (medium diced): 1.5 cups
- Apple cider vinegar: 1.5 cups
- Water: 6-8 oz.
- Granulated sugar: 3 tbsp.
- Mustard seeds: 1 tsp.
- Ground turmeric: 1 tsp.
- Celery seed: 1/4 tsp.
- Ground mustard: 1 tsp.
- Ground ginger: 1 tsp.
- Garlic cloves (smashed): 2
- Cloves (whole): 2
- Bay leaf: 1
- Kosher salt: 1 tbsp.
- Fresh basil (chiffonaded): 1 tbsp.
Directions:
- In a medium-sized pot, add all of the ingredients except for basil and water.
- Add enough water so that all of the vegetables are just submerged in the liquid.
- Place pot over medium heat on the stove top.
- As the waters comes to a boil, reduce heat and simmer for about 5 minutes, stirring occasionally.
- Remove pot from heat and allow to cool. (An ice water bath can also be used to cool the chow chow faster.)
- Once the chow chow is cool, add the basil and stir to incorporate evenly throughout.
- Carefully empty the contents of the pot, including all of the liquid, into a plastic or glass container. Store in the refrigerator until needed.
About Chef Ryan McGuire: After training and working for years in New York City restaurants, North Carolina has proven to be the perfect home for me since 2010. With our state’s agricultural riches and thriving restaurant and hospitality industry, it has been a wonderful place to grow professionally. Being involved locally not only allows me to work with the community, it also gives us the chance to discuss important issues like increasing food equality and reducing hunger as we work. For these reasons and more, it’s been a great opportunity to go back to camp with Farm to Camp this year!
Someone needs to proofread the recipe instructions. Steps 4 and 7 have repeated or transposed words.
Thanks for letting us know, Barbara, as despite our best intentions, typos sometimes happen.
Those steps have now been edited. 🙂
Best,
Betsy
Spoonflower
Love this, thank you for posting! In Step 4, should I set my compass at 3.5 inches, or 4 inches? I’m a newbie crafter, so just wanted to make sure I understand. Thank you Spoonflower and happy holidays!
Hi Kimberly,
Set your compass to 3.5 inches in this step! Compared to the first circle, the second circle after it is drawn with this compass measurement should be 1 inch wider in diameter because .5 inches are being added to each “side” of the circle, if that makes sense. Happy to answer any more questions you may have—thanks so much for your comment!
Crafty regards,
Anna
Spoonflower
The cotton fabric no-sew bowl cover is brilliant!thanks for sharing!
Thanks, Irene! Glad you liked this tutorial!
Best,
Betsy
Spoonflower
Chef McGuire – The recipe looks great and I plan on trying it with squash from our Farmer’s Market here in Memphis, TN. How long will the chow chow keep in the frig? Will the quality still be good if I freeze some of it for this winter? Thanks! Marie
Hi Marie! And yum, I bet this recipe would be great with lots of squash!
We checked with Chef Ryan and here’s his response: Hey Marie, glad you’re wanting to try this recipe! I would think this could last a couple of weeks in the fridge but I think canning this would keep longer and I would recommend trying that rather than freezing. Good luck!!
Best,
Betsy
Spoonflower