Backstage at the market
Posted: September 13, 2012 Filed under: Uncategorized 12 Comments »Jean Talon Market is really the best of the outdoor markets in Montreal. There’s a huge covered area in the middle where all the farmers sell their vegetables and then there’s the perimeter, lined with little shops selling spices, smelly cheeses, coffee and even mushrooms shaped like lobster claws. The centre rows are neat and tidy with all the vegetables perfectly arranged but the back lanes where the produce trucks pull in and out are always a little more interesting to me. I think today must be carrot day because everyone was hauling great bags of them to their cars and it got me wondering what they were going to do with all those carrots. Do they have horses? Are they baking huge batches of carrot cake? The carrots in my fridge always seem to last a long time so these quantities are a bit of a mystery to me.
Nice capture… those are huge bags of carrots, I can’t imagine what they do with them. Looks like enough for the whole neighborhood to me LOL
It would certainly be enough for my neighbourhood Elaine. Thanks!
People who buy big bags of carrots have juice machines and they drink lots of carrot juice and they have orange tinted skin. I am enjoying following your work especially the one you posted yesterday. That was a gem! All those colors.
Thanks!
I used to have a friend who drank lots of carrots. You’re right, the soles of his feet were orange.
Shari, I loved your post today, as always.
I have a feeling that the carrots are being used to fatten up deer for the coming hunting season. I’m not a hunter myself, but that’s what they do here in Michigan.
Really? I have never heard of that one. I am definitely not a hunter either. More of a gatherer, myself.
As always, your paintings inspire-and especially through the fall months I know the Jean Talon Market is a special place to paint and draw from. As for the carrots-well, my son is in the food business, and I know that carrots are used day in and out for a plethora of bases for soups, sauces and anything that spells delisciousness-restautants use tons-that’s my guess.
You are probably right Gail. There are lots of restaurants in the area.
Carrots in my refrigerator last at least a year. Then I throw them away.
The lowly carrot. So underappreciated.
I’m seeing more people in your ‘dailies’. It adds a lot of animation to the subjects. Good for you Shari.
Thanks John. Santo Domingo helped me so much to gain the confidence to do this.