Asparagus

Asparagus is a herbaceous, perennial plant growing to 39–59 inches tall, with stout stems with much-branched, feathery foliage. The “leaves” are in fact needle-like cladodes (modified stems) in the axils of scale leaves; they are 0.24–1.26 inches long and 1 mm (0.039 in) broad, and clustered four to 15 together, in a rose-like shape.  Theflowers are bell-shaped, greenish-white to yellowish, with six tepals partially fused together at the base; they are produced singly or in clusters of two or three in the junctions of the branchlets. It is usually dioecious, with male and female flowers on separate plants, but sometimes hermaphrodite flowers are found. Pilot Falcon fountain pen with Noodler’s Black ink and Holbein watercolors in a Stillman and Birn sketchbook.

2016-04-08 Asparagus

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Radishes

The Radish is an edible root vegetable that was domesticated in Europe in the pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes of spicy varieties owe their sharp flavor to the various chemical compounds produced by the plants. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month, while larger daikon varieties take several months. Another use of radish is as cover or catch crop in winter or as a forage crop. Pilot Falcon fountain pen with Noodler’s Black ink and Holbein watercolors in a Stillman and Birn sketchbook.

2016-04-07 Radishes

Golden Beets

Another variety of the beetroot. This sketch is of the Golden Beet which is a beautiful golden yellow in the inside and tastes like it’s more familiar cousin, the purple beet. It is several of the cultivated varieties grown for their edible taproots and their leaves (called beet greens). Other than as a food, beets have use as a food coloring and as a medicinal plant. Pilot Falcon fountain pen with Noodler’s black ink and Holbein watercolors in a Stillman and Birn sketchbook.

2016-04-6 Golden Beets

Swiss Chard

A continuation of fruit and vegetables series completed with a quick proportion pencil sketch and then watercolor with no ink. Swiss Chard is a leafy green vegetable often used in Mediterranean cooking. In the Flavescens-Group-cultivars, the leaf stalks are large and are often prepared separately from the leaf blade. The leaf blade can be green or reddish in color; the leaf stalks also vary in color, usually white, yellow, or red. Chard has highly nutritious leaves making it a popular addition to healthful diets. Chard has been used bt cooks for centuries. Daniel Smith and Holbein watercolors in a Stillman and Birn sketchbook.

2016-03-15 Swiss Chard

Boulangerie

Maison Villatte Boulangerie is located in the center of Falmouth, Massachusetts on Lower Cape Cod. A boulangerie is typically a bakery in France specializing in pastries, breads, rolls and beautiful works of food art. I love looking at the fruit tarts with the colorful fruits and glazes. This boulangerie has the best Pain Au Fromage – Cheese Bread. Faber-Castell Pitt art pens with Holbein watercolors, Lukas gouache in a Stillman and Birn sketchbook.

2015-12-02 Boulangerie