Green Leafy Gorgeous: The Art of Swiss Chard
By: pbcmedia
Tags: aging eyes, aging issues, carotenoids, Cheez-Its, foods people don't eat, green leafy gorgeous The New York Times, Swiss Chard, vegetable art
Category: Aging, Food Art, VEGETABLES
Ok. So, each time that I post an image of a vegetable or flower or fruit, I’m going to tell you something about it.
Today, it is Swiss Chard and according to an article in the The New York Times, Swiss Chard is one of the eleven best foods that you are not eating.
I do happen to eat it but to photograph it has been astonishing. Seriously, is this not beautiful? (If I do say so myself)
Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.
Aging eyes I got– but still no prescription for glasses! So, those carotenoids must be working Or, Cheez-its.
©Pat Coakley 2010
PHOTOGRAPHY CANNOT BE USED WITHOUT WRITTEN PERMISSION
This is the third in a series of Food Art:
**Select photographs from this blog and my wider archive are available for sale and, in some cases, download at www.patcoakley.com
13 comments on “Green Leafy Gorgeous: The Art of Swiss Chard”
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That’s a nice looking leaf. Would you mind sharing a bit about how you took this photo? Whatever light source you used it turned out great.
All the images in this series, Dave, are scanned objects so the light source is the scanner. I cover some of the objects with a black box instead of the scan cover but I also do some serious post-processing in almost all of them regardless of scan quality.
Whoops, i guess I am a little behind. I didn’t realize this is a series. The scanner would explain the slightly smashed look of the leaf. I think it looks great.
I’ve started the new year with a bang, Dave. Two series, one of which is Food Art! I buy it, scan it and eat it. Recycling photographer.
it is gorgeous. the surface looks pearlized, like satin. also i love the border. i will have to try your recipe and with maybe a little garlic and lemon? like the italian way of making hot escarole
Exactly, Kathi! That would be the perfect way to do it! But, warning! It doesn’t look too good when cooked!!
It looks like a silky comforter and sheet set! nice.
You know, Renee, it does look like that!! I want a set!
I see that satiny, pearlized and silky have already been used but that’s what caught my interest when I saw this lush leaf.
The tiny red veins buried in the ruching –
(NOUN:
a frill or pleat of fabric as decoration on a garment or home furnishing.) bring to mind a similarity to ourselves.
What can you do for a Cheeze-It?
I love the cycle of this series Pat. Buy it, photograph it, eat it.
Teach us about it.
Bon Bon, since I’ve been doing weightwachers, I only have Cheez-its once a week! And, of course, cheetos and other chips cuz I don’t want the industry to go belly up because I’m eating healthier…so, If I start thinking about them as a photo subject…oh, maybe a cheetos version of that Annie Leibovitz photo of Whoopi in the bathtub filled with milk? Oh, the possibilities!!
I see 2 eyes looking at me out of the greeny face. … is that good or bad?
Given that it’s you, PR, who is looking, I consider this quite normal and of course very very good!
Oh…I was wondering what the cool frame was. What a great idea. Never heard of scanned vegetables as an art form. Love it.