I just posted a photo on Facebook that I took before we connected online tonight. After I took the image, my partner Jack said “you should be a vegetable photographer!” which I thought was funny. What would it be like to have a job like “vegetable photographer” I wonder? I do love the ways that vegetables – and fruits – grow and all the different varieties and shapes and sizes and colors of them.
We get a farm box once a week full of vegetables. It’s winter now, January, so we get different kinds of squash each week. Sometimes they are big and we get just one; other times they are small and we get 2 or 3 at a time. The varieties of squash are so varied I usually have to look up each one once I get it to see what kind it is. I usually cook them the same way – whole, in the oven – and cut them and take out the seed after they have baked. The big difference is the seeds – some of the seeds are more tasty they others. I like to separate out and roast those. Others are a bit too woody.
Having grown squash myself, I know that hybrids are very easy to create (even accidentally); several of these are bred specifically to be hybrids of favorite varieties. So there are honeynuts that are darker and smaller and fatter than the more typical butternut squash. There are also beautiful light blue pumpkins, dark dark green ones and many varieties with stripes of yellow, green, white, orange. The insides are also different shades of orange and yellow which are so beautiful next to the colorful skins. My favorite are a Japanese variety that are beautiful with many bulbous segments and are perfect for making squash cookies because they have a lovely sweetness to them.
- I posted a photo on Facebook.
- Jack said I should be a vegetable photographer.
- There are different varieties, shapes, sizes and colors of vegetables.
- We get a farm box once a week.
- I usually cook vegetables in the oven.
- I can be a professional vegetable photographer.
- Vegetables always have the same seeds.
- I can always tell the variety of squash I get just by looking at it.
- I can always tell what the seeds will taste like just by looking at them.
- Roasted seeds are always woody.
- I took a photo of a talking onion.
- I eat vegetables for breakfast, lunch and dinner.
- The farm box contains candy instead of vegetables.
- I can cook vegetables by just looking at them.
- Jack said I should be a professional squash player.
Central Sentence: We can create hybrids of favorite varieties, such as honeynuts and light blue pumpkins, and observe the beautiful shades of orange and yellow inside their colorful skins.
The three main traits of a vegetable photographer would be creativity, attention to detail, and a deep appreciation for the unique beauty of each vegetable. Creative vegetable photographers can take ordinary vegetables and transform them into art through the use of unique angles, lighting, and composition. Attention to detail is also critical; a good vegetable photographer will carefully consider the colors, textures, shapes, and sizes of the vegetables they are photographing. Finally, a deep appreciation for the unique beauty of each vegetable is essential; vegetable photographers should be able to see the beauty in each vegetable, no matter how common or unusual it may be.