Black Radish Chips

I did a post some time ago about black radishes.  Back then it was just a slight mention to go with my photographs.  After reading several ways to cook them I decided to keep it simple and make radish chips.  Everything about this root is strong.  The aroma of it baking at 400  degrees was definitely earthy in a bad cabbage kind of way.  Out of the oven and cooled it was still soft and bendable and fairly chewy to eat.  Not what I wanted.  So this time from a suggestion I decided to deep fry them.                                                                                                           The results shown below were much better this time.  The smell for one was not as intense as the first attempt.  Eating it you could taste the radish’s slight spicy bite come through, to me it doesn’t scratch your throat like red radishes can.  If I made this again I would slice the radishes even thinner for them to be crisper, they were still a little  tough and chewy to eat as chips, it was more like jerky not what I expected.

Saw These Blue Crabs…

9 megs_blue crabs

















Produce store on Flatbush Avenue, Brooklyn.  These blue crabs caught my attention      because of the way they all looked at the bottom of a large deep plastic container.  Their shells were blue, seen that, but I had never seen rounded shells before.  Under the store’s florissant light they looked like little sci-fi creatures.  The raw color and texture of our food and the journeys it has to take on it’s way to our tables makes interesting photos.

Collard Greens

Collard greens

Collard greens wasn’t on the roster of greens I grew up eating.  I came to love them while living in New York and going to art school.  It wasn’t from the occasional side of collard greens in a dinner box that I gained my insight from.  Read more…