|Artichokes (the "normal" type of produce I'm used to)|
Recently some of the produce grown outside of Florida has attracted my attention. It's interesting that these all appear to be produce from Honduras, Costa Rica, and Mexico. Even the bok choy, which I know as Chinese cabbage. Anyway, the point being all my culinary and cooking experience is actually pretty limited. I've grown curious about these particular vegetables and have been looking up their history and recipes on how to prepare and eat them.
I've spent my entire life eating Southern cuisine, which includes black-eye peas, greens, beans (green, lima, and others), okra (fried only, not boiled), various corns on the cob, spinach, you name it. My wife and I have both been turning back the meat consumption, having given up red meat and cutting back as much as reasonable on the other sources of animal protean. These "out-of-state" vegetables look very interesting and sound tasty if properly prepared. Emphasis on properly prepared, which I have no experience doing. But hey, that's what makes life interesting, the experimentation. I just hope I don't make us both sick in the process.
|Costa Rica Milanga Lila|
|Honduras Baby Bok Choy|
|Cost Rica Chayote Squash|
You know the drill: Olympus E-PL2 with Leica 25mm. Taken with the Leica wide open. I think I could sell every other µ4:3rds lens and body and just keep these two, and I'd be absolutely happy. The theft of the regular 4:3rds has changed my attitude about bringing my bag of gear along. When I leave the house now, I take one body, one lens, and a spare battery. I really love the way they both work together, and I have really fallen hard for the Panasonic Leica 1:1.4/25mm, especially wide open at f/1.4. I swear the 25mm has special magic mixed in the glass somehow.