Still Life Sub-Categories

Oranges

1 gallery with 42 photos.

Updated: Mar 09, 2007 12:36pm PST

Oranges - Blood Oranges

1 gallery with 18 photos.

Updated: Dec 28, 2006 9:50pm PST

Still Life Galleries

Still Lifes - General :

Still Lifes - General

Updated: Jan 19, 2009 1:44am PST

Plums, Apricots, Plumcots, Pluots®, and Apriums® : The Dinosaur Egg or Dinosaur Plum or Dapple Dandy Pluot® (Prunus domestica x P. armeniaca 'Dapple Dandy') is a pluot® introduced in 1989 as a complex hybrid "interspecific") that is 2/3 plum and 1/3 apricot, by cross-pollinating. Plum x apricot is a plumcot; plumcot x plum results in a pluot®, and plumcot x apricot produces a fruit that is 1/3 plum and 2/3 apricot, trademarked as an aprium®. Pluots® are sweeter and less tart than plums, of low acidity, and high in vitamin A. They come in over twenty varieties (note my incorrect claim in one picture of there being more than two dozen varieties), including 'Dapple Dandy', harvested in late July in California, and having pale green skin with a red dapple blush; the flesh is pink. It's delicious and quite juicy - for a special treat, cut it in half and tease the peel away (it readily comes off). I'm sure the peel is nutritious, so I eat it. But then you're left with a dark red layer covering the pink inside - beautiful and very sweet! I found a plum labeled "Dragon Plum" in the grocery store in late July 2005. However, I'm not sure if this is a generally accepted name. In July 2008, I found the Black Apricot - dark violet, it is juicy and quite sweet. Pluot® and Aprium® are registered trademarks of Zaiger Genetics, Modesto, California

Plums, Apricots, Plumcots, Pluots®, and Apriums®

The Dinosaur Egg or Dinosaur Plum or Dapple Dandy Pluot® (Prunus dome ...

Updated: Jul 18, 2008 8:45pm PST

Rambutan : I found this gorgeous-looking fruit at Whole Foods Market in Durham, NC on June 8, 2005. I had my camera with me and, with the gentleman in produce who helped introduce me to this Southeast Asian fruit, I photographed the store display and then later did a study at home. I cut the fruit around the center to expose a rather provocative perspective. One end of the white fruit is firmly attached to the inside of the shell, while the other is not - the outside readily falls off from that unattached end. The fruit reminded me very much of lychee, though not with much of a fragrance (I like how lychee smells). It also had a more watery and less rich flavor than lychee. I found a good website, with some very nice pictures (with Mother Nature contributing so strikingly, how could one not get fabulous pictures, afterall?!), at www.rambutan.com. Enjoy!

Rambutan

I found this gorgeous-looking fruit at Whole Foods Market in Durham, N ...

Updated: Jun 09, 2005 1:25am PST

Purple Artichoke : In April 2005 when I was shopping at Whole Foods in Raleigh, NC, I found these gorgeous purple artichokes. They take less time to steam than bigger globe artichokes (20-30 mins. instead of 35-40), don't have sharp ends, and the "hair" just above the heart seems edible and not so annoying to eat. I didn't find the flavor to be as rich as with the bigger artichokes, but these purple ones sure look pretty and I intend to continue to periodically serve them - they still are tasty. Subsequently, I was in touch with Steve Jordan, a grower of purple artichokes, and on May 16, 2005, he emailed me after seeing my pictures and said he grew these! He is an artichoke farmer who lives in Lompoc, California, about an hour north of Santa Barbara (I thought for sure that the source was Watsonville, California, the artichoke capital of the country - I've been there and there are artichokes as far as the eye can see!). I believe that Steve developed this Fiesole variety in 2004 from traditional European ones, such as French 'Violet de Provence' and Italian cousins in Sicily, Tuscany, and Venice, like 'Violetto di Toscana'. He emailed me to say he is the only one growing this particular variety, and is applying for a US patent. "We sell them with long stems locally", Steve wrote me, "some have put them in a vase and later took them out and cooked them". (What a good idea to possibly incorporate into my rose arrangements and still life photography, if I can find long-stemmed artichokes!) Steve happens to have his own smugmug photo site, as well, including pictures of his growing purple artichokes! Steve told me that his Fiesole is similar to the European Violettos. Though I enjoyed them steamed, he suggested even trying them raw. "Usually consumed at the small or even baby stage. Trimmed and eaten whole. Some peel the stem and eat it raw. Dipped in olive oil with salt and pepper. The rounder larger type, similar to Green Globe (the traditional California variety) are often steamed or boiled. The even rounder types are often baked or cooked directly in oil. Carciofi ala Romana. Carciofi alla Guideca."

Purple Artichoke

In April 2005 when I was shopping at Whole Foods in Raleigh, NC, I fou ...

Updated: Apr 27, 2005 11:19pm PST

Corn :

Corn

Updated: Apr 26, 2005 1:05pm PST

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