Good Enough to Eat

A new collection of my photographs is on display at the Rosehaven Cottage Art Gallery entitled "Beautiful Produce".

Being a photographer as well as gardener who grows produce in my garden has opened my eyes to the simple beauty of produce on the branch or vine and produce that has been been harvested. I regularly walk my gardens at various times throughout the year, as our climate allows us to have a year-round produce garden. As I walk the garden looking for the minute changes from one day to the next, it always fascinates me how beautiful nature can be in its simple colors, textures, and forms. In particular, what I find striking is the beauty of the produce that we eventually eat. The phrase "looks good enough to eat" has takes on new dimensions for me as I have realized that what we do end up eating has an amazing beauty all its own.

In this collection, I have tried to capture the beautiful simplicity of fruit and vegetable produce without post-production enhancement in order to show the subjects as they appeared in reality when photographed. The light I've used is always available light. When I've shot these photographs, it's been just me, my camera and the beautiful produce.

Adventures in Fruit Leather

After a failed attempt at making prunes over a week ago, it took a while for me to build up enough gumption to try and make fruit leather from what is left of the plum harvest from our tree this year.

Yesterday, I looked at the basket and two bowls of plums on the kitchen table and realized that if I didn't do something with them, they would go bad (I've had my fill of fresh plums this season).

So, as I approach many of my "projects", I had to dive right in while I still felt the nerve and drive to do it. I knew if I waited, that the mood would pass, and I'd still have the same basket and two bowls of plums as well as a nagging thought that I'd chickened out.

Following the instructions that came with our Nesco dehydrator, I pureed the pitted plums (skins and all) in the blender until smooth. I sweetened the mixture to taste with corn syrup (apparently granulated sugar will make it brittle). Then I poured the mixture on the one plastic tray for making fruit leather that came with the unit. I had quite a bit of mixture left over in the blender and didn't want to do only one trayful, so I used another tier of the dehydrator as a template and cut out a "tray" out of parchment paper (I was feeling adventurous).

The dehydration took a little longer than expected (probably because my mixture was poured out a little too deep), but the result is exactly what I wanted! Believe it or not, the parchment paper tray was done in far less time. I liked the result better too.

I've now successfully produced my favorite flavor of fruit leather--plum! Now I am much more confident with the process and plan on turning the rest of the plums into fruit leather as well.

And as an endnote... I thought of my friend Emiline over at Visions of Sugar Plum the entire time I did this as well as when I was taking the photos. So, Emiline, this plummy post is dedicated to you!

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The Intrigue of Artichokes in the Harvest Basket

With records temperatures hovering at over 100 F (38 C), there isn't much I can do in the garden. The San Francisco Bay Area is under a health advisory because of the heat that is upon us. Even if I could stand working in the heat, it would be extremely unhealthy to do so right now.

I ventured out this afternoon despite the oppressive heat, to top off the pond with water so that all the critters that use it as a water source have a plentiful supply of cool water to drink. Since I had to wait for the water to finish, I decided to fill the harvest basket with this year's harvest of artichokes.

I don't know why I think artichokes are so visually intriguing. I wrote about them last summer in my post "The Beauty of Artichokes". With this year's harvest in my basket, I had to take the time to photograph them again and try to capture all the things that make them such a fascinating form to my artistic mind.

In the past, I have photographed the artichokes while still growing on their thick silvery blue-green stalks. I haven't ever harvested the artichokes all at once. Instead, I usually ask Hubby if he feels like having artichokes for dinner (he's the only one that likes them) and then I go out and harvest the biggest and nicest one or two. Usually, the artichokes are staggered in size because the start at different times and don't grow all at the same pace. But this year, they are all coming to their peak at the same time, coincidentally, right before we are going to see friends and family tomorrow that might also appreciate some artichokes.

That's why I had a full harvest basket of artichokes to photograph. And I'm so glad I did because I'm finding their forms even more intriguing en masse. I hope you all will agree. I think the way the light highlights and shadows the petals and layers of each artichoke is captivating. As I mentioned in my previous post about artichokes, who was the first person to discover that these odd looking blossoms were edible. That person must have been extremely hungry! To me, the artichoke looks more like a succulent cactus than a vegetable. But for artichoke lovers like my Hubby, they are a delicacy not to be missed.

Now the harvest is soaking in covered bowls of cold water in the kitchen sink. Since I'm an organic gardener, there are quite a few critters that hide in all those nooks and crannies of the intriguing artichokes--mostly earwigs and ants. After a good soak out of sight of Hubby (who gets a bit squeamish), this harvest will be ready to be steamed or given away to friends and family tomorrow. In the meantime, I can enjoy them in the way I love best--photographing them.