“The globe artichoke (Cynara cardunculus var. scolymus) is a variety of a species of thistle cultivated as a food. The edible matter is buds that form within the flower heads before the flowers come into bloom. The buds go away or change to a coarse, barely edible form when the flower blooms.”
I found a head of radicchio at the market yesterday. I thought it might make a suitable photographic subject as well as a salad.
I have a pomegranate I’ve allowed to dry out and look forward to photographing it. This is not that specimen. My partner brought this home from the farmer’s market as she was intrigued by the skin. I’ll confess I was as well.
I’m still purchasing, photographing and eating the satsuma orange. Dramatic and tasty, a wonderful combination.
“Jesuits brought the fruit from Asia to New Spain. Groves started by Jesuits in the 18th century in Plaquemines Parish, Louisiana, have continued to the present day.” (Wikipedia)
I continue to be impressed by the drama these oranges bring to their photo shoot.
Lots of fruit in the house makes for many opportunities for fruit images.
My partner insisted that I explore the photographic possibilities within a starfruit.
Thanks for the comments regarding the pomegranate images. I enjoyed eating it as much as photographing it.
Have a wonderful weekend.
With a little help from my friends, I was able to break into the interior of the pomegranate without making too much of a mess. I do think it was worth the effort and we get to eat the evidence.
I found myself back in the grocers looking for subjects while my partner shopped for dinner. I was attracted to the pomegranate because of the color and markings. Perhaps tomorrow I’ll try to open it.
While at the grocery yesterday we spied a display of satsuma oranges. I was taken by the fact that a bit of the stem was attached to each orange and purchased one for photographic (and gastronomic) exploration.
At cookinglight.com we learned that, “Among the sunny-colored citrus fruits that brighten produce aisles during winter, satsumas hit peak season this month. Satsumas are one of the sweetest citrus varieties, with a meltingly tender texture.”