Radishes & Beetroot

‘Black Radishes & Beetroot’
Oil on Canvas
8 F (46 x 38 cm -approx 15 x 18 inches)
© adam cope

‘Red Radishes & Beetroot’
Oil on Canvas
8 F (46 x 38 cm -approx 15 x 18 inches)

paintings of food

A couple of early still-lives from 2002 I think, can’t remember. They’ve been hanging out with a crowd of organic vegetables in a shop in Issigeac these last years. Ha! fruit & veg…The things they do 😉 If any one wants them, they can buy the cheap at 150 euros per painting. And you don’t have to keep them company with organic veg either!

Walnuts #4

Here’s the four walnut paintings all together.

Oil on Panel
15 x 30cm (approx 6 x 12 inches).
© The Artist.

Each painting : 100 € via PayPal

Walnuts #3

‘Walnuts #3’
Oil on Panel.
15 x 30cm (approx 6 x 13 inches).
© The Artist.

100 €uros via PayPal

The format of this small sized oil is three times a 6″ x 4″ postcard.

Paintings of Potatoes

Following on the walnuts, here’s some more brown, earthy still-lives.

‘Gardez vos Oignons, ce sont mes Patates’
Oil on Panel
approx 24 x 23cm (9,5 x 9 inches).
© The Artist.

150 euros via PayPal

‘Semence (Hommage à José Bové)’

Oil on Canvas
76 x 63 cm ( 30 x 25 inches)
© The Artist


‘Semence’ in french is the name for the portion of seed kept for seed for planting next year’s crop.

Hommage à José Bové

José Bové is a radical French ‘paysan’ farmer, who is also a political activist against genetically modified grain. A bit like Wendell Berry in the States, with his oppostition to industrial farming. I painted this as a hommage to him during his campaign against the genetically modified seed given to third world farmers. This new ‘wonder seed’ gives bumper crops but can’t give a semance (outside of the laboratory), & hence the third world paysan must forthwith buy their grain semance. In principal this would be OK for a cash crop suplus ecomony but as these are subsistance farmers, they don’t generate the surplus cash to acquire next year’s semance. Thus they fall into debt & can’t even assure next year’s semance. Some paysans give their organs to pay for this super-grain-no-semance.

Whilst I don’t agree with everything that Bové believes in, I admire him for standing up for his beliefs (as well as miraculously being allowed to enter the USA with thirty kilograms of Roquefort cheese – ha! Best cheese in the world, IMO yum!).

Artists & Ecology # 4

This is one of my “j’accuse” spud paintings.

It’s difficult to accept an overt political discourse to a painting… but as a painter who love snature & want s to be in close contact with her… thus i cannot help but listen to the suffering & abuses that are done to her in the name of money etc. But yes, cameras are a better tool fpor the rough area of politics than poor little painting, about whom few understand & even fewer care about.

I once exhibited this painting in Bergerac in the summer rush of tourist, who are mostly city dwellers & thus are far from farming. I asked one little girl where she thought seeds came from? She replied from packets, which you can buy in shops… City dwellers live far from ‘nature’. She’d never heard of semance. How I love gardening!

BTW – the name of this particularly knobbly new potato is ‘rat’. They taste good too 🙂




oil on two 8 F canvases – 2 x ( 46x 38 cm)
© The Artist

More ‘j’accuse’ spuds from a winter -bound plein-airist.

Read more artists & ecology in this blog:

Artists & Ecology #1 – Festival Flore Faune
Artists and Ecology #2 – Robert HAINARD – how to ‘blind contour draw’
Artists & Ecology #3 – Constable, Corn & the Destruction of Hedgerows
Artists & Ecology # 4 – Paintings of Potatoes, Semances & Homage à José Bové
Artists & Ecology # 5 -Le Dropt, Castillonnés , a green corridor?
Artists & Ecology # 6 – No Space for Nature in the Countryside? Wendell Berry

Walnuts #2

Oil on Panel
15 x 30cm (approx 6 x 12 inches).
© adam cope

about walnuts…

Walnuts are one of the principal crops of the Dordogne & feature in our regional cuisine. The orchards are very beautiful places. It’s quiet common to see large walnut trees in the middle of fields or near to farms, where they are loved for the nuts they provide.

‘Le Noyer’ (‘The Walnut Tree’)
oil on canvas
87 x 70 cm (Approx 35 x 28 inches)
© adam cope

‘Walnuts & Brambles’
30 x 40 cm (approx 16 x 12 inches)
© adam cope

Walnuts #1

oil painting of walnuts
Walnuts #1
oil on panel
30 x 15cm (approx 12 x 6 inches).
© adam cope


nut oh (wal) nuts…

Markets in Dordogne – Inflation in France

‘Cantal 43,95 €uros le Kilo’
© The Artist.

Markets in Dordogne

Cold morning in Issigeac marché, everyone dressed up against the chilly wind. Hats ‘de rigor’. This market stall owner dresssed up with a ‘chimney-stack’ type hat & ‘handle bar’ moustache. Smiling. These winter off-season markets are friendly events 🙂

Inflation in France

No doubt his cheese is delicious but it is also very expensive. I’ve seen more expensive however. Up to 70 €uros le kilo in Sarlat in summertime markets. Maybe it wasn’t the humble Cantal, maybe it was gold or something? It is of course a scam foor cheating careless tourist, but it only goes to solidify a bad reputation…

Of course, not all cantal retails at this price. In a supermarket, you’d expect to pay somewhere around 12 euros le kilo, for something good though it doubtless won’t be as good as a hand-made cheese.

In France, now during these difficult economic times (though most of us live better than one hundred years ago), it isn’t just ‘les artistes’ who worry about money.

Figs II

‘Figs II’
32 x 24 cm.
Watercolour. Lana 220 GMS
© The Artist.


I forgot to mention the garlic in the previous recipe.

Fry some garlic along in the duck’s breast. When the meat is done (rosy… sometimes I add a splash of raspberry vinager which then turns this recipe into a kind of sugary/salty complementarity….. but beware of things getting too complicated. Tastes from the frying pan are better pronounced crisply & cleanly. If you want to stew it all together, go for a long, slow cook in a casserole, or a marinade), lift the garlic out along with the meat.

Then flash fry the figs & finish off with a flambee in Armagnac. Figs caramelise well; garlic doesn’t. As in cooking, as in art: you’ve got to get to know the tolerances of your ingredients.

It is so very, very easy to overdo something.


32 x 28 cm. Watercolour, Lana 220 GMS
© The Artist.
Figs from the garden.Thinking about how to cook them. Vegetarian resolve goes to pot. The South West is the land of THE DUCK.

Here’s how I’d do them:

Slow fry the duck’s breast in a frying pan, Cook till rosy red but still bleeding. Keep the fat on as this is what you will make the gravy from. Ducks fat spits alot when hot, so watch out ! Take the meat out & stand on carving board. Add figs,turn up the heat & flash fry. Let them caramelise somewhat . Salt, pepper & a twissle of Armagnac (more grapey than Cognac). Burn off alcohol & add some boullion to liquify. Cut the meat in a fan-tail of slices, then pour over the gravy & figs. Serve on a bed of lettuce & toast ,preferrably high gluttenso as to go with ‘stick’ in the fig juice. A glass of high tannin Bergerac red will clean the palette.

‘FIGS’ 1994

‘Figs’ 1994
41 x 28 cm. Chalk.
© The Artist.
Click on image to enlarge (& see without the blur).

150 € / 100 £ UK / 200 US dollars.
Click here to buy this painting.

More comparisons with early work, from the portfolio that was moved out from under the bed. Is old work better left behind, left to the spiders? These comparisons always provoke feelings of unease & disapointment in me. Have I really only come such a little distance, when I wanted to move mountains?