Workshop IV - CCSF Summer 2004 Instructors: Narongwacha Broytubtim and Rosalin Moore

1.Carve out an S-shaped section from a cucumber.

2. Shave off the flesh at the back to 1/8 " or 3/16" thickness at the center and 1/16" around the edge of the leaf.

3. Make the center vein. Two center cuts are at a 90 degree angle along the length of the leaf. Slant the two outside cuts to remove the skin and show a center green line.

4. Make each branched-out vein with two cuts.      - First cut is at 90 degrees.      - Second cut is below the first cut - at a slant to remove skin for the design.

5. Score the leaf edge with two cuts.      - First cut is "flowing" down the center between two veins.      - Second cut is below the first cut to complete the notch.

6. Wash the leaf in cold water. Wrap it in moistened papertowel and refrigerate until needed.      Make several leaves. Vary the sizes and shapes. Use them as food garnishes or accompaniments of your main display.

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