Gherkins & Tomatoes

Gherkins & Tomatoes

Meditations and Photographs about Food, Cooking, and Life

Main menu

Skip to content
  • 365 Days – Photo-a-Day Gallery
  • About Gherkins & Tomatoes
  • Culinary History Resources
  • RECIPE INDEX

Archives

Show Grid Show List

Post navigation

Lighthouse stairs, Corolla, NC (Photo credit: C. Bertelsen)

Fallow Time, or, The Rewards of Lying Low and Following Winding Paths

November 28, 2012 by Cynthia Bertelsen

The photographs said what I couldn’t. The winding paths on Roanoke Island, site of Raleigh’s Lost Colony, ending up in as-yet-unseen destinations, presented me with an unanticipated gift, fruit of the fallow time thrust upon me recently. What does it mean to be fallow? Uncultivated, unplowed, untilled, unseeded, unplanted, unsown, unsowed, empty, neglected, unused, idle, dormant, resting, inactive, inert, barren, unproductive, unyielding, unfructuous, unfruitful, fruitless, uncultivable, exhausted, depleted, worn out, impoverished, poor, bare, bald, arid, dry, waste – according to […]

Categories: England, Food writing, Photography • Tags: Edna St. Vincent Millay, Fallow time, Julia Cameron, Meditations, North Carolina, Outer Banks, Photography, Roanoke Island, Southern Food, The Lost Colony, Walter Raleigh

4
French cooks Bob's grits

Grits, Georgia, and Escaoutoun on My Mind

July 7, 2011 by Cynthia Bertelsen

Big Hominy Grits (Photo credit: James Bridle) These days, when you drive through the endless piney woods of low-country Georgia and South Carolina, you will see fields of corn, and not so much cotton. And, if you’re lucky when you stop for breakfast, there will be grits on the menu. Not just any old grits, not instant, God forbid, but the real deal: stone-ground little bitty bits of corn flecked with chaff and germ. People who grew up with grits […]

Categories: African Cooking, American Cooking, French Cooking • Tags: Arthur Barlowe, Escaoutoun, Espelette pepper, Florence Fabricant, France, French Cooking, Gascony, Grits, Hélène Darroze, Maize, Mushrooms, Périgord, Southern cooking, Walter Raleigh

4

Post navigation

Food forms the very essence of life, from the fruit fly to the elephant, with humans in between. So much of what we do revolves around cooking, eating, and the finding of food. Here you'll discover stories, meditations, and photographs celebrating the places that we call home. And, of course, the food that garnishes it all.

My book, due out September 15, 2013

Looking for Something? SEARCH

What’s Cookin’ Here

  • A Bare Table is Like an Artist’s Canvas
  • “Stew’s so comforting on a rainy day.” *
  • Singkong, Manioc, Mandioca, Mandió, Tapioca, Yuca: Singing the Praises of Manihot esculenta (Cassava)
  • The Promise of Apple Blossoms

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 408 other followers

On the home page, click on the pictures to go to the posts. Or click the little boxes in the upper right-hand corner to display posts and first paragraphs.

What We’re Talkin’ About Here

Africa All Souls' Day American Cooking Art Barack Obama Bibliographies Book Reviews Bread Christmas Cookbooks Cooking Cooks Cuisine Francaise Culinary History Day of the Dead Eggs England English Cooking Fish Food Food History Food Photography France French Cooking French cuisine Gardens Haiti Halloween Herbs India Italian Cooking Italy Julia Child M. F. K. Fisher Monasteries Monks Morocco Mushrooms Paris Photography Provence Recipes Southern cooking Virginia White House

Who’s visiting?

Beautiful Blogger Award

Reader Appreciation Award

Blog at WordPress.com. Theme: Customized Gridspace by Graph Paper Press.
Follow

Get every new post delivered to your Inbox.

Join 408 other followers

Powered by WordPress.com