Commercial, Advertising and Editorial Photography. Greensboro, North Carolina
(Photograph copyright 2010 by Dan Routh)
Temperatures are pushing 100 already in North Carolina, and the beans are coming in. The best time to pick them is early in the morning before the heat of the day sets in. My wife was out yesterday at 6:30 in our garden in Grays Chapel. Above is a view of her picking bowl. Sure hope the family remembers her hard work this winter as we enjoy the jars she is producing.
Saturday my wife Dedra and my daughter-in-law Christine took part in an annual ritual on our farm in Grays Chapel, North Carolina. They picked wild blackberries. These black jewels are plentiful this year and the girls were able to get enough for a fresh hot cobbler and several jars of jam. If you have never tasted a wild berry cobbler hot from the oven, you don’t know what heaven is.
(Photograph copyright 2010 by Dan Routh)
Results of a couple of minutes in the cucumber rows yesterday in our garden in Grays Chapel, North Carolina.
Coming soon…pickles.
(Photograph copyright 2010 by Dan Routh)
Across the country, the definition of barbecue is quite different. In North Carolina, it means pork. But even within the state there are disagreements about how to prepare it. Is it eastern style or Lexington style, vinegar based sauce or tomato based, whole hog or shoulders, chopped or pulled? To each his own, but I must admit it is all pretty good. Here, shoulders cook at a restaurant in Lexington, North Carolina. (Note: I prefer eastern style.)
(Photograph copyright 2010 by Dan Routh)
Biscuits were an everyday staple on farm tables when I was growing up in Grays Chapel, North Carolina, but these days they are more of an occasional treat. My daughter-in-law, Christine, baked these on Sunday morning for a country breakfast. My son Tristan is a lucky man.
It was pretty cold this past weekend, but not cold enough to stop neighbor Tommy Routh from continuing with his annual “pig picking” for friends and neighbors at Goat Lady Dairy in Grays Chapel. A 200 pound free range hog raised by his son-in-law Bobby, split in half and cooked slow for about 15 hours until the meat falls off the bones. This is the “whole hog”, with a choice of ham, shoulder, rib and tenderloin. I’m primarily a vegetarian these days, but I freely admit I did have to try some. Excellent.
(Photographs copyright 2010 by Dan Routh)
Steve Tate and his staff work on making goat cheese at the Goat Lady Dairy near my home in Grays Chapel, North Carolina.
(Photographs copyright 2009 by Dan Routh)
Sweet yellow kernels of goodness. Sweet corn, roasting ears or just “roastnears” are ready in our garden in Grays Chapel, North Carolina now. Whether eaten on the cob, boiled or roasted, cut off for corn pudding, alone or added to soup mix with fresh tomatoes; the wholesomeness of their golden harvest is here.
(photographs copyright 2009 by Dan Routh)
(photograph copyright 2009 by Dan Routh)
When the garden starts coming in, the work begins. My wife Dedra and her mother have spent the last week picking, stringing and canning a Southern staple, green beans. The fruits (or in this case, vegetables) of their labors line up on our kitchen table ready to be stored for our enjoyment next winter.
(photograph copyright 2009 by Dan Routh)
Local fresh picked Randolph County strawberries sit in a bowl waiting to become a hot berry cobbler. It’s that time of year.
Dan Routh Photography 