Everyone needs a good nap in the sun…

…even a pigeon!

Pigeon Resting, Davis “L” Station

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I did not know…

…quite what to make of these when I saw them in my little local grocer’s (not one of the huge chain stores), so I took a few shots and did some research!

Juju Apples

From the Upland Nursery web site:

Jujube Apples

The jujube is a small, deciduous tree, growing to 40 feet tall in Florida, but smaller in size in California.  The naturally drooping tree is graceful, ornamental and often thorny with branches growing in a zig-zag pattern.  The wood is very hard and strong. Jujube cultivars vary in size and conformation, with some being very narrow in habit and others being more widespread.  One cultivar, the So, seems to be fairly dwarfing in habit.  After 30 years of growth in an average site, trees can be 30 feet tall with a crown diameter of up to 15 feet.

Fruit: The fruit is a drupe, varying from round to elongate and from cherry-size to plum-size depending on cultivar.  It has a thin, edible skin surrounding whitish flesh of sweet, agreeable flavor. The single hard stone contains two seeds.  The immature fruit is green in color, but as it ripens it goes through a yellow-green stage with mahogany-colored spots appearing on the skin as the fruit ripens further.  The fully mature fruit is entirely red.

Shortly after becoming fully red, the fruit begins to soften and wrinkle.  The fruit can be eaten after it becomes wrinkled, but most people prefer them during the interval between the yellow-green stage and the full red stage.  At this stage the flesh is crisp and sweet, reminiscent of an apple.

Under dry conditions jujubes lose moisture, shrivel and become spongy inside.  Tests in Russia indicate a very high vitamin C content.  The fruit has been used medicinally for millennia by many cultures.  One of its most popular uses is as a tea for sore throat.

Harvest: The crop ripens non-simultaneously, and fruit can be picked for several weeks from a single tree.  If picked green, jujubes will not ripen. Ripe fruits may be stored at room temperature for about a week.  The fruit may be eaten fresh, dried or candied.

I didn’t buy any…maybe next time, because they do sound interesting, don’t they?

From an early Autumn market

These images were taken with my old Olympus 3.2 megapixel camera seven years ago in Cudahy, WI while I was visiting an old friend.  I dragged them off my external drive and re-worked them in Photoshop (TM), to kind of give them the processing I’ve been recently perfecting.  Hope you enjoy!

Cabbage, Revisited

“Turban” Squash

Multi-color Carrots

Purple Cabbage

Hot Pepper Rainbow

Swiss Chard, Revisited

As Autumn progresses…

…the local ivies, little by little, begin to turn such gorgeous colors I cannot help but photograph them!

Ivy on a White Wall

From my window: Every year…

…at the end of September, a group from northern Wisconsin sets up a “Pumpkin Lot” at the front end of the parking lot next door, which is right below my window.  They do return in November to run the space as a “Christmas Tree Lot”, but for now, it is filled with beautiful ‘pumps’, as I like to call them.

The Pumpkin Lot in the Late Afternoon

As darkness begins, and gorgeous Autumn hues are replaced with subtly-colored leaves reflecting the light of bare bulbs, the whole lot becomes a little creepier, especially when visited by a man dressed totally in black!

The Pumpkin Lot in the Early Evening

“There are always flowers…

…for those who want to see them.”

–Henri Matisse, French artist

One Last Squash Blossom