Green and Red Zebra Tomatoes at Union Square Market

8/31/09, 10:33AM – It’s a long story, let’s just say I was cruisin’ the veggie tables to kill some time.

I looked up green zebras and got a surprize! Tom Wagner (no relation that I’m aware of, honest) is an heirloom tomato breeder (can you herd them, too?) responsible for developing the green zebras. He’s also developed other heirloom tomatoes with names like banana legs, green elf and one named Schimmeig Stoo, which in Manx means striped cavern. Manx is a Goidelic languare spoken on the Isle of Man. Who knew? The red tomato is also known as a red zebra, but no one is taking responsibility for it as far as I can tell.

Anyway, these tasted pretty good in tonight’s salad. Oddly, though, I still prefer the red ones.

Which do you prefer?

3 Zucchini Flowers on white background in the studio

7/31/09, 2:57PM - Zucchini flowers on display at the Union Square market in NYC

As I continue to shoot the Union Square Farmer’s (Green?) Market, I see a pattern. My studio work of Union Square produce over the past three years has clean crisp lines and, with a tip of the hat to Avedon, is shot unadorned with simple lighting.

On the other hand, the “as is, where is,” technique I use for the Shooting from the Hip series has an earthy, gritty look due, in part, to higher contrast curves and vignetting in post production.

One has the elegant, but not quite blemish-free, perfect look of food for advertising; the other is a raw, nearly random capture of food as it appears close up and personal, blemishes and all.

I like them both. Which do you prefer?

Which do you prefer?

3 Zucchini Flowers on white background in the studio

7/31/09, 2:57PM - Zucchini flowers on display at the Union Square market in NYC

As I continue to shoot the Union Square Farmer’s (Green?) Market, I see a pattern. My studio work of Union Square produce over the past three years has clean crisp lines and, with a tip of the hat to Avedon, is shot unadorned with simple lighting.

On the other hand, the “as is, where is,” technique I use for the Shooting from the Hip series has an earthy, gritty look due, in part, to higher contrast curves and vignetting in post production.

One has the elegant, but not quite blemish-free, perfect look of food for advertising; the other is a raw, nearly random capture of food as it appears close up and personal, blemishes and all.

I like them both. Which do you prefer?

Union Square Market – 2:57PM August 17, 2009

These purple and green long beans are also known as (according to Wikipedia, anyway) long-podded cowpeas. This is the first year I remember seeing them at the market and when I looked them up, I found that they are grown in warmer climates like Thailand and Southern China and are a traditional food of Africa. Cool.

So, I cut and steamed a mix of them and whipped up a Japanese sesame dressing from one of my favorite cookbooks, simply called, “Japanese,” from Parragon Publishing in the UK (out of print). This is my favorite recipe for beans. It’s quick, delicious and everyone loves it.

Here’s this great concoction:

Steamed Green Beans with Sesame Dressing

8 ounces of greeen beans

pinch of salt

1 tablespoon toasted sesame paste (Atari Goma is what I find in Sunrise Mart)

1 teaspoon of superfine sugar

1 teaspoon miso paste (I use red Akadashi Hacho Miso for its rich flavor – but you can use any kind of miso – also available at Sunrise Mart)

2 teaspoons of soy sauce (shoyu)

While steaming or boiling the beans (you can use string beans or long beans – either work), mix the other ingredients together in a cup until it becomes a smooth paste. Drain the beans and toss with the sesame dressing. Serve while still warm.

Write me a note if you try this.

D.A.

Garlic Stalks, Union Square Market

2:06PM June 24, 2009 – Union Square Market, NYC

Rich, dramatic and mysterious, garlic has been used as far back as ancient Egypt for medical and culinary purposes . Vampires don’t like garlic, but I do.

Who's your edamame?

Union Square Market, NYC – 1:37PM, August 7, 2009

Edamame, or baby soybeans, are just about my absolute favorite quick appetizer. Cook for three minutes in salted boiling water, strain, sprinkle with coarse sea salt and eat. Yes, they look hairy and blemished, but like most real farm grown fruits and vegetables, they taste good. That’s the thing about commercial fruits and veggies, much of it is “designed” to look nice and travel well, but most of it tastes like cardboard. Me, I’d rather buy food that has flavor and looks like cardboard.

Come to think of it, I think real food is quite beautiful, blemishes and all.

Oriental Eggplants at Union Square Market

Union Square Market – 1:58PM 07/31/2009

These baby oriental eggplants had a painterly quality to them. This image reminded me of details I’ve seen in 17th century Dutch still life paintings, complete with sexual overtones…

Am I pushing the Dutch thing too far?