We’d attend their premiers, cheer them on the red carpet, ask for their autographs, be their paparazzi. Some of the most humble food would be on the top ten best, or maybe worst, dressed list. Plump, leafy, curvaceous, svelte, demure, flamboyant, they would turn heads. Some are scandalously sensual. Beautiful inside and out, they will strut their stuff on your dinner table any time.
Poppy and I, ostensibly, photograph whole food for their seasonal and nutritional value. Strictly platonic relationship, right? The truth is that maybe we’re smitten by the looks of a plant and its fruit from the get go. We chop, slice, dice, sauté, mash and finally macerate plants and their fruit without paying much attention to their expressive side, their sculptural form, their sometimes diminutive, sometimes substantial leaves, their characteristic stems and roots, their range of color. Red carpet (& garden) material for sure.
Brussell’s Sprouts from garden to table (Grateful for Brussels Sprouts)
Artichokes could be Master of Ceremonies, Billy Crystals of the plant world.