Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Sunday, November 29, 2015

Autumn Urban Gardening and the New York Botanical Garden's Green-Up Program

Drew Garden, located off the West Farm's stop in the Bronx, is an oasis surrounded by urban sprawl. The Bronx Green-Up is supporting the gardens fall maintenance, which includes pruning trees, cleaning up dead brush and composting.

Structure Overlooking the Bronx River at Drew Garden
Drew Garden Overlooking the Bronx River
Tool Shed at Drew Garden
Ursula Chanse, Clearing out Dead Leaves and Branches
Compost Pile
Volunteer Gardner
Cherry Tomatoes
Cleaning up the Dead Brush
Drew Garden
1280 Shakespeare Ave. Bronx,  off of 170th Street, is Roberto Clemente Gardens, where NYBG's Sara Katz instructed a pruning workshop.
Roberto Clemente Community Garden
Roberto Clemente Garden
Horticulture Student Pruning Tree
Green-Up's Sara Katz, instructing Volunteer

Monday, November 16, 2015

Bronx Beer and Beverages at Mott Haven Bar

Bronx Beer

Mott Haven Lager Beer

Mott Haven Brunch

Champagne Brunch in Bronx
Brunch, All You Can Drink, Mimosas

Karaoke at Mott Haven Bar and Grill
Mott Haven Bar and Grill, Formerly the Bruckner Bar
Owner, Rosa Garcia at Her 2 year Anniversary Party
Mott Haven Mural on Bruckner

Off the 6 line, is Mott Haven Bar and Grill offers a vintage NYC vibe,  one stop out of Manhattan.  

Thursday, September 10, 2015

End of the Summer Tomato Salad at Spice Acres

Heirloom Tomatoes

Located in Cleveland's Cuyahoga Valley National Park, lies Spice Acres:  The Countryside Conservancy farm which supplies farm-to-table food to Spice Kitchen at Gorden Square.   Here, I spent the morning, with the Gates Mill's garden club, admiring the pigs and chickens, in addition to, learning a chopping technique from Spice Kitchen's Chef Ben Bebenroth's.

Ingredients for Salad Dressing

Finely Chopping Herbs

Chopped Herbs with Vinegar

Salad Dressing Pour

Tomato Salad with Cucumbers, and Red Onions
Chef Ben Bebenroth finely chops and crushes the fresh herbs, so the oils release and the flavors of ginger, basil, garlic, and mint merge together.  He then adds a vinegar, which he made from remnants of left over beer to the mix, along with oil and salt.   The dressing is poured it over ripe, end of the summer tomatoes, cucumbers and red onions.

Charlotte the Pig Finishing her Meal
The left over scraps from the meal were were used to both fortify the dirt and give Charlotte,
the pig. an afternoon snack.