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I don’t know. Neither title is very good but, hey, they’re vegetables.
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11/14/16 a week of vegetables (or fun with veggies!)!
2clicksaway
a 99% fact free blog!
Smashing! . . . but, no pumpkins.
Now that’s funny!!
What was I thinking? Actually, I was thinking about squash for dinner.
Totally live that black and white one. The toning is fantastic too. Veggies in black and white….could be a very cool project.
Hmmm….somehow love became live in my comment.
Damn autocorrect!
Thanks, Howard. I was looking for another project idea. This could be it.
I love the idea! And the images are fantastic!!
Is the black and white one the same type as the second picture? The ones on the second picture are sold here as “Chameleon”. They are quite delicious. There is a similar kind (with less orange in the skin) called sweet dumpling, which are even better. The long ones I have not seen here yet, but I read that the chestnut-like flavour that the sweet dumpling squash has when it is completely ripe is even more intense in them. When they are ripe, slice and peel them, cut them into slices and fry them. They have a potato-like consistency and are quite delicious, quite different from other types of squash. Unfortunately, they are often harvested before they are really good. It is best to leave them on the field until late in October. I have grown sweet dumplings myself and harvested them late, they tast better that way than most of /the ones you can buy. But don’t try to grow them from the seeds inside, which might be hybridiesed with other types, including bitter, poisonous ones, so you never know what kind of fruit you will get (they are all the same species, no matter if called pumpkin or squash). Seeds can be bought from breeders.
I don’t know those yellow ones.
The stripes on sweet dumpling give nice “abstract” photographies if you take them with a macro lense, see https://asifoscope.org/2013/09/29/squash-harvest/ for my own 2013 harvest and an attempt to snap those patterns (https://asifoscope.org/2013/09/29/squash-harvest/). However, I did not have a good enough camera, but you may get the idea.
Thanks, nannus. I photographed all these at a farm market near my home but they have closed for the year now. I like all the varieties they have but if I had to choose a favorite it would be the acorn squash baked with a little butter and brown sugar. It’s also a nice size as one serves two people at our table.
Love the monochrome one. It doesn’t look quite black to me. Is it a bit greenish, or is my monitor up for recalibrating? Anyway, I like the way the lack of bright color brings out the stripe-y-ness of the squash.
Thanks, Linda. After the B&W conversion, I applied a modified creamtone tint using the Split Toning panel in Lightroom. I saved this tone as a preset to maintain consistency from file to file and because I’m too lazy to keep making the same adjustment over and over. (I defend my laziness by reminding folks how efficient it can be.) So there are no (intentional) green tones. I’ve been calibrating my 8-year-old monitor with an itsy bitsy Spyder and have been very happy with the results.