Essay #79: Red & Ripe

The farmer's market is open for the season! And it seems the outlook is very rosy indeed.

Essay #71: Spice of Life

 

Peppers were ubiquitous at the farmer's market this week. All shapes, colors, and degrees of heat. 

There was a very interesting article in the New York Times this week about hot peppers and why people love to consume these barely edible little bundles of fire. Pleasure in pain seems kind of masochistic to me. I've never understood the appeal of food that makes you cry, but I've never ventured much beyond medium salsa. What I found interesting about the article was the science of how a vegetable can mimic the sensation of setting one's tongue ablaze. Capsaicin, the chemical that makes peppers "hot," triggers the heat receptors in the mouth, making the brain think you're chewing glowing coals regardless of the actual temperature of the food. Here's another fact that a spice-wimp like me learned early on: Reach for milk, not water. Water won't dissolve capsaicin or lessen the burn (although the ice may feel good while it's in your mouth), but milk proteins will tame the flame.  

I haven't done this in a while, but here's the specs: 1/60 f/4.4 28mm ISO200

Essay #62: Peaches

I went to the farmer's market on Saturday in search of fresh spinach to make a salad for dinner. To my great disappointment, there was not a single leaf to be found. However, one vendor had something I'd never seen in a Wisconsin market:

Peaches! Fresh, warm, and juicy. The perfect summertime treat.

Essay #60: Summer's sweet

Thanks to everyone for their suggestions (and do keep adding them!). A couple of you mentioned trying a summer theme. Summer is in full swing here, and you know what that means: the farmer's market!

Mmm, strawberries...

I decided to explore the area farmer's market this weekend, and I was a bit surprised to find it significantly more stocked with goods than produce - especially since this is, after all, a predominantly agricultural region - and not a single cheese curd to be found. But I did find these gorgeous strawberries, one of my favorite summertime delights. I wonder if there are any pick-your-own strawberry patches around here?

Essay #53: Chocolate, anyone?

What makes European chocolate taste sooooo good? I think this might merit a bit of research. Stay tuned!

Essay #50: Birthday cake

My family recently celebrated my uncle's birthday, with much pomp and ceremony.

Chocolate cake with peanut butter frosting: my new favorite cake. Mmmm. The candles may have been a little much, but the little kids were delighted to help blow them all out.

Essay #42: Golden apples

Mmmmmm.
There's just something about eating an apple right off the tree, its lifeline severed only seconds before enameled dismemberment, juices still flowing.  These were cold and crisp, with traces of frost lingering on the leaves.

Essay #40: Blue potatoes

Some bizarre kind of fruit? A frostbitten kiwi, perhaps? Nope, these are potatoes. No, not rotten ones; fresh, yummy, starchy spuds.

What makes then blue? Not a dye or anything to be leery of, but an antioxidant also found in blue or purple fruit. I knew that someday I'd find a carb that's good for me!

Essay #39: Emu eggs

OK, so this week was a lot busier than planned. I guess that's what happens when you're a working girl? But I'll try to make it up to you by posting all weekend.

There are a couple of vendors that sell ostrich eggs at the local farmer's market, but this week I came across these beauties: emu eggs. They're a beautiful blue-green; I tried several different white balances and couldn't replicate the color. I did a little research: According to the all-knowing Internet, they cook and taste like chicken eggs...or, actually, a dozen or so large chicken eggs. They take upwards of an hour to hard-boil. That's a lot of egg.

Essay #38: Cheese curds

A staple of Wisconsin farmers' markets (and grocery stores), cheese curds are squeaky fresh cheddar cheese, no aging or processing. They're best within 12 hours of their making--as in, they were milk that morning. They typically come in white or yellow (or a mix, as shown above); most people have a preference, but I've never been able to taste a difference. Critics claim they have the texture and sound of chewing on a balloon, and while that may be somewhat accurate, it leaves out their fresh, creamy, salty flavor. Mmmm.

And yes, that is a Holstein-printed tablecloth underneath them.

Topic: Fun at the Farmer's Market

I love the farmer's market. Where else can you find such an assortment of fresh produce, familiar and exotic? Two words, people: ostrich jerky. This week I'll showcase samples from the fascinating (and sometimes freaky-looking) world of the farmer's market.

Essay #34: Ode to a Red Velvet Cupcake

Oh, sweet decadence!
Harbinger of happiness
You have made my day

Essay #25: Peanut Butter

As a kid, I was very specific about my sandwiches containing only PB, no J to taint the peanutty goodness. Now, I love to lavish this creamy, nutty, salty-n'-sweet spread on just about anything. Bread, muffins, crackers, cookies, ice cream (yes, ice cream: try it, it's fantastic!). I substitute peanut butter for syrup on waffles and pancakes. The thicker, the better. A friend sent me an entire box full of peanut-butter-themed treats for my birthday one year; I was giddy for a week.

What's your food addiction?

42mm 1/50 f/5.4 ISO 400

Essay #22: Chopsticks

Popcorn with chopsticks? When I was first learning to use chopsticks about two years ago, a friend told me to practice on popcorn. I've eaten those buttery, snackable exploded kernels that way ever since. It forces me to slow down and not shovel in handfuls at a time, but the real draw? No greasy fingers!

45mm 1.80 f/5.6 ISO 200, flash bounced of ceiling

Essay #21: Pears

A new crop of apples and pears is arriving in stores. Time for a trip to the orchard!

I guess they left the leaves on to reinforce the "organic" label.

40mm 1/200 f/5.3 ISO 200

Essay #20: Cupcakes

I baked today.

Banana cupcakes with cream cheese frosting. Be still, my heart.

Although I enjoy it, I rarely bake. Baking these today brought to mind the plethora of things I've wanted to pursue but didn't have the opportunity while I was working. I could brush up on my French, remove the rust from my piano skills, finally bring all those old clothes in my closet to Goodwill, and maybe learn a couple of recipes that don't call for cream of chicken soup.

36mm 1/80 f/5.0 ISO 200, flash bounced off wall to the right of the frame

Essay #19: Egg

What about cooking transforms egg whites from a runny, transparent mess to a solid, opaque mass? Albumen (the fancy term for egg white) is mostly a suspension of protein and water. As the egg dances on a hot skillet, the proteins unravel and tangle with each other, giving the egg its familiar solid white color and firm texture.

39mm 1/80 f/5.2 ISO 200, flash bounced off ceiling 

Essay #18: Summer's sweet end

Happy Labor Day, everyone!

35mm 1/160 f/4.9 ISO 200

Topic: Food

This week is dedicated to delicious delicacies.  I'm purposely leaving it broad, to force myself to photograph some non-produce edibles.

Specs: 45mm 1/80 f/5.6 ISO 200, flash bounced off ceiling

Essay #16: Orange

I warned you about my proclivity for produce. All kinds, not just tomatoes--although tomatoes are fun because they come in so many lovely colors (and are in season right now).

Specs: 25mm 1/250 f/4.2 ISO 200