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Posts Tagged ‘food’

Mary's Tomatoes

Mary’s Tomatoes

Steve's Pesto with Mozarella

Steve’s Pesto with Mozarella

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It’s mid-July, and here in New England, we’re still talking about this past winter.  The seemingly unending piles of snow will long live in the memory, and for me, so will the unexpected creativity born out of solitude watching things grow even in the dead of winter.  I’m honored to have a series of images from that period featured in the latest Alimentum The Literature of Food.  Enjoy!

 

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… that a friend recently shared, she had marinated in fresh squeezed lemon juice.  She explained how to take the root, whether sliced or diced, and then toss into salads and other dishes for crunchiness.  I kind of liked it cold, right out of the fridge, with a bit of sugar sprinkled on top.

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I had to try photographing it. A red bean paste bun from a local market. Tasty.

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It’s doing well in the brightly lit kitchen.

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The fruit was purchased at a roadside stand, warm red exterior and bright gold interior.  Sweet and tangy.  A delightful treat. And now I have this seed.  To plant or not to plant? 😉

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… I consider it a gift.  It will soon be planted in a big pot and set to rest on the hallway table next to the container of potatoes.  The potatoes will stay indoors, as they always have, but as this plant gets bigger, I’ll take the landlord up on his offer and take it downstairs to the outdoor garden.  I’ve grown tomatoes outdoors once before in the city … quite successfully … and then had a major falling out with my local squirrels. We’ll see what happens this time.

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A side salad of sorts made with fresh grown flowers and sprouts from around the house, with a bit of red onion from the fridge.  These salads have become a creative outlet.  Luckily, so far, they are tasty too.  Growing up, the only salads I ate were made of torn iceberg lettuce, sliced red tomatoes and maybe a chopped cucumber.  The dressing was usually mayonnaise from a jar until my mom got into creamy bottled dressings.  Recently, at a restaurant, I saw a salad being served.  On a lovely china saucer sat a wedge of iceberg lettuce and upon its light green surface was drizzled a bit of white dressing.  When I checked the menu for its price, I was a bit startled and could only think of my mom and had to chuckle.

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When I say some of my growing vessels are tiny, I’m not kidding.  This little clay pot is approximately 2 inches deep and 2.5 inches across.

I imagine one day that the cuban oregano growing inside will tip it over.  But not yet.

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