Dosakai is light green to bright yellow colored cucumber commonly available in various parts of south India. It has a crunchy skin and a tart taste. The inside of the vegetable is a pale yellow with red and yellow seeds. It is used a lot in traditional Andhra cooking and is added to Saambar and Daals, made into chutneys and pickled with oil and spices.
Chayote is an edible plant that belongs to the gourd family along with melons, cucumbers and squash. Chayote Con Espinas is dark green in color and is completely covered in thorns. It has a crisp whitish flesh with high water content and subtle flavor.
Chayote is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lime or lemon. Chayote is a good source of potassium, vitamin C and folic acid.
Just finished a shoot for the Cookie Sandwich Co. of San Diego. These unique cookies are made up of gourmet cookies with flavors such as red velvet and carrot cake, which are reminiscent of cakes. Two cookies are sandwiched together with delicious fillings. The cookies are baked and shipped immediately. If you'd like to order some, visit http://www.cookiesandwich.com/ and use the promo code PHOTO25 for a 25% discount until the end of February.
Banana Blossom is a teardrop-shaped crimson flower that grows on the end of the stem holding a banana cluster. Once the dull outer leaves are peeled away, deep crimson petals are revealed; rows of thin-stemmed yellow flowers and ultimately the blossom’s heart.
Similar to artichokes, both the petals and the heart are edible. The banana blossom is considered a vegetable in Southeast Asian and Indian cooking. It can be eaten raw, steamed, curried or cooked in soups and the petals can be used decoratively as petite serving dishes.
When we think of farms, the images that come to mind are often romanticized scenes of people filling baskets with fresh-picked produce or seated around a rustic table for a meal. So you may be in for a bit of a shock when you get there, especially if you arrive during the day when most of the work is done. The heat, dust and terrain quickly let you know this is back-breaking work. Nonetheless, it is fun being on a farm and the flavor of freshly picked produce is something else altogether. Look out for the story in the winter issue of Edible San Diego which is out at the end of this month. http://www.facebook.com/ediblesandiego
As with most things that catch my fancy, I started to photograph the vegetables and fruit I thought were interesting. I later decided to use these pictures as promotional material and started to shoot vegetables from A to Z sometime in June of this year. Most of the shooting is finished except for the letter U.
For my direct mail campaign I am sending one postcard a month beginning with Amaranth for the letter A. I wanted to use Amaranth to start the series because I thought it made for a beautiful beginning. But it was really hard to find good, fresh Amaranth that was worth photographing. Finally, I found an excellent bunch at an Indian grocery store.
If you would like to be added to the direct mail list please e-mail me.
Every once in a while you come across a restaurant that is just right- food, ambience and feel. The Smoking Goat in San Diego was all that and more….the moment I walked into the space I saw potential photographs all around. From the austere color palette to the paper table covers, everything felt casual and homey and the food matched the inviting aesthetic.