I spent the better part of a recent weekend styling test shoots with Cleveland photographer Ricky Rhodes. We worked in the urban comfort of Kalman & Pabst Photo Group. The shoot was natural ingredient and whole-foods focused, and we kicked the session off by by getting up close and personal with affable bunches of varicolored carrots from The Chef’s Garden.
The cooked presentation (did you know that carrots are more nutritious cooked than raw, and that cooking with oil increases the beta-carotene content?), is a simple roasted riff on Moroccan carrots. Whole spices, sea salt and oil are tumbled with the lengthwise-sliced carrots on a sheet pan and set to roast. The warm flavors of exotic spices enhance and compliment the inherent sweetness of perhaps the most joyful of roots.