Not your everyday vegetable

Whenever I'm at a farmers market or grocery store and see an unusual vegetable, fruit, or flower, I just have to take a picture. I mean, what does one do with this crazy thing? It looks more like something you'd use in a table centerpiece rather than something you'd cook and eat. The sign read "organic romanesco." Maybe in the cauliflower family? I must do some research...

Buddha's hand

There are definitely some bizarre creations of nature out there, and in my opinion this is one of them. Having never seen this before, of course I had to stop and take a picture when I happened upon it in the market the other day. "Buddha's hand" fruit. There was only the one. What on earth does one do with one of these? I must investigate...

Peppers at the Raleigh Farmers Market

While at the Raleigh Farmers Market the other day, I spied this row of very colorful peppers. Peppers always make for good photos, and these did not disappoint! The rich, warm Fall colors are right on cue as well.

Maple syrup time

It's that time of year when maple trees in the northeast get tapped for their sap, and today we visited a sugar house in Greenwich, NY. Sugar Mill Farm hosted a pancake breakfast and offered tours and insight into the whole operation. This picture shows their sugar house "in full steam." Did you know it takes 40 gallons of sap to yield 1 gallon of maple syrup?? And boy, is it good!

Christmas cookies

It's that time of year, and earlier this week I baked chocolate crinkles from a recipe a friend of mine shared with me. Every year she digs into the cookie issue of Bon Appetit (it used to be put out by Gourmet), and tries all sorts of creations. This year I stuck with the basics, but boy, are they good.

Thanksgiving

I hope everyone had a delicious, fulfilling, and happy Thanksgiving! Our dinner incorporated all of our traditions EXCEPT for my mom's watermelon rind pickles. Maybe next summer I'll venture to make some of my own. But this year's pecan pie might be the best I've ever made. I even had some for breakfast this morning, with whipped cream, of course!

Heirloom tomatoes

I know we're past tomato season, but don't these heirlooms from the farmers' market look fabulous? All the different shapes, and the vibrant colors. One time I bought one each of several different ones and then had them all sliced and out on a platter so that I could do a taste test. I'll have to see if I can find the photo I took.

From one JAKE to another

While out on the west coast recently, I stopped for dinner in Del Mar, CA. As though the view from the table (sun setting over the Pacific) and the ambiance (the sound of the ocean, which I love) weren't enough, the restaurant's name was Jake's! I knew right away I was in the right spot.

Saratoga Farmers' Market

Check out these beautiful cherry tomatoes at the Saratoga Farmers' Market this past Saturday. All different colors—and the yellow ones were almost translucent in the sunlight. Lots of beautiful produce, flowers, and fresh dairy milk. We were in heaven!

Goat burger

Have you ever tried a goat burger? Or duck fat fries? If not, you can definitely find both at the General Grocery Store in Saxapahaw, NC. Proprietors Jeff and Cameron are perpetually inviting and gracious, and the food is always delicious. Supporting their local famers and businesses (which, as a small business owner, I love), the place is low-key yet gourmet and draws a crowd every weekend. No wonder the Durham-Chapel Hill-Triad area is described as "foodie"!

Green tomatoes

I love taking pictures at farmers' markets, and I especially like pictures of tomatoes. I thought this was an appropriate photo for today—St Patrick's Day—to sport a little virtual green (taken at the Union Square Greenmarket in NYC in 2009). Growing up I never ate fried green tomatoes, although my mom certainly knew how to prepare them well. These days I seek them out every time I have lunch at The Weathervane where they're featured in a fried green BLT. So yummy!

Growing time of year

This is the time of year when we start to think about planting flowers and vegetables. The trees are starting to bud (here in NC), some flowers are starting to bloom, and the days are getting longer. From these new growths I hope to find inspiration for my next illustrated creations. I imagine chefs also find this time of year inspiring, with fresh herbs and produce for new recipes. These pictures are from my brother's "city garden" (buckets instead of plots) last year. We dined on pizza made with just-picked ingredients. Delicious!

The art of the egg

Sunday morning this past weekend I was reading Organic Gardening and came across an article on eggs: terminology, organic vs free-range, different birds' eggs we can eat, etc. I began to reminisce about how we bought eggs when I was a child. Up the road resided "the egg lady," and we could go anytime to choose eggs and leave money in the little box if she was not around. We did not question whether they were fresh or how the chickens were treated because we could see all the chickens right there! Egg shells of different birds have beautiful and varied shells (see the quail eggs in the article). And farm-fresh eggs are so tasty—they've definitely appeared on more menus in recent years (Cypress on the Hill in Chapel Hill offers a delicious appetizer that features a local, fresh egg on top). Needless to say I was inspired and immediately fixed poached eggs on English muffins for breakfast. 

Painted desserts

Like pouring paint on canvas, it also never occurred to me to paint a cake. But doesn't this look beautiful AND delicious? I recently saw several painted cakes on a blog, and this one specifically was featured in Southern Living. My grandfather taught me to never throw away any of my artwork, but I suppose eating it is maybe not quite the same thing-?

Southern cuisine

Two summers ago at the beach we had the very good fortune to have someone with us who knows how to prepare shrimp and grits. If you're not familiar with this dish, it's very southern and VERY good, especially when you're at the beach and have ready access to fresh shrimp. I would have never thought I'd like the combination, but the cheesy grits with the spicy and garlicky shrimp and mushrooms are delicious. I first tried the dish years ago at Crook's Corner in Chapel Hill, NC, but only because my NY cousin ordered it and I thought I should at least try it. That experience taught me to be more adventurous with trying new foods because I really liked it!

Morning latte

Stumptown Coffee Roasters in Portland is absolutely fabulous. We were in Oregon in 2009 for a friend's wedding and heard about their coffee so we had to try it. The barista was very laid back and friendly and took great pride in brewing and pouring a perfect latte. I watched as he effortlessly created this artistic leaf in the creamy foam, hoping I could replicate it at home. But no such luck. Another art form that takes skill and practice!

La Farm baguette

I strongly favor bread (instead of crackers) with cheese, preferably a freshly baked baguette. We took a bread-making class at La Farm Bakery in Cary, NC; a photo of the output of that class above. The French owner, Lionel, grew up baking bread and shares it with family and friends whenever possible, fostering a sense of community. A culinary artist with a passion for his craft.

Cheese tasting

Speaking of tasting cheese, I took this picture at a cheese and wine tasting that a friend of mine gave me one year as a gift. There's something I like about the baguette crumbs and silver fork that have interrupted the formal layout of the cheese samples. I like taking classes like that and learning little tidbits. If I remember correctly, the instructor said that Greece is the #1 consumer of cheese in the world. Who would've thought!

Fabulous fromagerie

I love the variety and selections at a good cheese counter. This one is located in Manhattan, but I feel you don't have to be in a big city to get great cheese. There are so many small regions and producers around the world, it seems the choices are endless. And I like to hear about what grows in the local pastures where the animals graze and how it affects the flavors. So much to learn and taste!

The chicken lady

Another food image. The chicken, and especially the potatoes, at this little rotisserie stand were exceptional. Lucked-upon at an open-air market in a tiny town in the south of France, the potatoes were cooked in a giant paella pan (see bottom right)—peeled, sliced, and herbed right on the spot. We tried to figure out what went into the flavors, but even at a little stand, the secrets are guarded. Just like an (artist) chef!