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18 Comments on Marketing Luxury Real Estate: Giant Artichokes/Wordless Wednesday
Alexandra, I love your pictures. You have an eye that manages to capture the beauty and the interesting side of objects, such as artichokes, that tends to be overlooked by most people.
Those are beautiful...we've been enjoying grilled artichokes about once a week...they are such a wonderful gift in the Spring. We dip them in olive oil infused with garlic and lemon - yummy!
They are gorgeous examples, Alexandra. And, I love Debb's way of handling them is wonderful too.
Hi Alexandra - Yum...Artichokes. I peel off the outer leaves, slice them in quarters, remove the choke, then slice them lengthwise into thin sections, marinate in olive oil and lemon juice, and then sautee them in olive oil until they're crispy, coat with fresh grated parmesan while they're still hot, and then toss them with linguine and whatever else is fresh and sounds good.
Sondra,
Thank you, I was inspired to take this one rather than from the front which was orderly and beautiful as they were arranging them. I liked the uneveness of the whole vegetable. It is one of nature's beauties.
Debb,
I love fixing them that way, we also put cut them up into 4 pieces, clean the fuzzy stuff, toss them with the olive oil, thyme and lemon, add thyme. Then we put them in a paper bag, tie them with kitchen string, and cook them for an hour at 350. They are beautiful as a presentation for company...you open the bag and all that vapor scented with the herbs lemon and garlic wafts out. It is heaven.
Toni,
Me too, I love that way also, What an amazing vegetable and big kudos to whoever figured out how to eat them.
Happy Wednesday, everybody! A
Dick,
OMG, that sounds fabulous, thanks for that recipe. I had them that way in Rome once at the outdoor/indoor huge market, and thank you for reminding me of that one...Mille grazie!
Once again, Ron and Alexandra you feature another gem found at the Farmers Market. Closing the street on Tuesday's for everyone to enjoy these treats is a great luxury too!
Hi Alexandra, artichokes look more like flowers to me than a vegetable. I love the look but I'm not so much for eating them, maybe I need to get some prepared the right way!
I takes talent to pull off making Giant Artichokes look so beautiful and luxurious! I read Dick's recipe and am now officially starving and in hopes of giving it a whirl.
Larry and Sheila,
Thanks for your comment, and we love when they close the main drag, it is amazing how many people show up, and we think the tourist trade loves it also.
Silvia,
I can understand your not liking it, they make the most beautiful flowers if they are not picked.
John,
I hear you. I have memorized Dicks recipe and plan to make it with pasta this weekend...It sounds so good, and I am starving also/ A
Alexandra, I can see that you're continuing the "food theme" in your unique way! I LOVE artichokes and I could eat two of these giant ones you photographed. Now you're making me hungry. :)
Leilani
Lovely purple hues in those artichokes, such a nice and unique color!
Leilani,
Well, thank you, we love seeing the way people display things, and our farmers are quite talented.
Jane,
I loved those purple hues as they were unique, like you said. A
I'm with you, Alexandra! We have 3 big plants of them right now in the yard and they are producing more than we can eat of course! It's fun to take the extras to work though. They usually get snapped up pretty quick!
Those are huge Alexandra! Ours are starting to show themselves from the ones we planted last year. My husband has been asked to participate in our local Farmer's Market here.
Okay, Dick Greenberg, King of the Kitchen, has done it again. Your beautiful photo and his recipe makes me hungry.
A,
Tuesday Farmer's Market... just another reason why living in Santa Barbara is awesome!
DeeDee,
I just bought some today to try Dick's recipe this weekend. Maybe, I will make my own pasta also and go whole hog in extra activity for the weekend. I grew them in Los Angeles, and did give away to the neighbors.
Wanda,
There is so much satisfaction in going to one's own garden and plucking your food off the garden. It is so satisfying to be self sustaining.
Suzanne,
Ah, he is, he motivated me to try the recipe and i can't wait.
Patty,
As if I neede another reason, and I love having it...six days a week. A