BETH ROONEY | Chicago | Photographer|

Food: Farm

  • The Grants eating breakfast on their farm in Meadow Grove, Nebraska. Rich and Carol are semi-retired hog farmers who have lived in this area their whole lives. Carol made fluffy pancakes, eggs, and pork sausage from their sons' pork.Photos taken for the Breakfast issue of Saveur.
  • Thanksgiving spread
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  • Crystal and Marty put radishes into the compost heap after returning from the market. When the couple first started going to markets they were unsure how much produce to bring and overestimated demand on this day.
  • Goat Farm -- Illinois
  • Marty waits in the field for his friend to finish picking peppers during a late summer storm.
  • Tomatoes on display at the Daley Plaza farmers market.
  • On the road to Corte while on assignment for Saveur.
  • Crystal plays with the cat during a quiet moment on a harvest day.
  • Marty and Crystal Gray harvest and weed the fields at their farm in Donovan, Illinois. They are expecting their first child in February 2010.
  • Carrots and patapan squash
  • Marty and Crystal Gray sell produce at the farmers' market in Champaign, Illinois.
  • Rolli Lucarotti eating sea urchins in her home in Ajaccio's old city.
  • Cucumbers arranged in baskets during a summer market.
  • A stall at a farmers market in Chicago, Illinois
  • Oysters and Sauce
  • Forager Jean Pierre with wild asparagus on the road to Bastia from Corte.
  • Jambon epaule for sale at the main market in Ajaccio.
  • Fresh herbs and flowers from the farmers market.
  • The dairy herd consists of Nubian and La Mancha goats.
  • Radishes from the farmers market.
  • Leslie Cooperband--co-owner of Prairie Fruits Farm carries tomatoes to the kitchen.
  • Crottin de chevre with wild flowers for sale at the main market in Ajaccio.
  • Chickens eating on the farm.
  • Molly, a chef and cheese maker at the farm, picks flowers for the tables before dinner.
  • Alisa, the head chef at the farm, helps plate the herb and watermelon salad.
  • Prairie Fruits Farm is located in Champaign, Illinois.
  • Fresh applesauce in the fall.
  • House made pickle plate: heirloom cucumbers, golden beets, beans, carrots and radishes from the garden at the farm.
  • Guests share a cheese course featuring three of the farms' cheeses. Served with farmstead honey and quince preserves.
  • Sunset on the farm.
  • Passing desserts -- Fiadone--flan made with Brocchu and lemon and Frappes (in the basket also known as Oreillettes)
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