View allAll Photos Tagged Fresh
Farm Fresh #6254 (56,610 square feet)
353 Chatham Drive, Newport Marketplace, Newport News, VA
Opened July 24th, 1999, renovated in the early 2010s
A Tudor table waiting for guests. Pervertedly formed vegetables were common entertainment around teh supper table before it was realised that flowers were more attractive as a centerpiece.
Both GONE - This great little chair is one of a pair that have been given the full Like That One treatment. The frame has been re-painted, and we have done beautiful new upholstery with black button tufting and piping on a fresh green striped fabric. Also shown is a fun trunk with a burlap exterior, leather details, and numbers on the outside.
The birthday celebration continues this week at Love That Shot and today's photo challenge was "Fresh". I shot this pic earlier this spring. This grass looks pretty "fresh" to me . . . what do you think?
I haven't done a "Fresh" photo for quite some time now, so here's one from the archives :-)
Have a nice weekend everyone! :-)
Ich wünsche euch allen ein schönes Wochenende! :-)
iyi hafta sonu dilerim! :-)
Qué tenga un buen fin de semana! :-)
Keep the comments clean! No banners, awards or invitaitons, please!
Fresh Background graphic available for download at dryicons.com/free-graphics/preview/fresh-background/ in EPS (vector) format.
View similar vector graphics at DryIcons Graphics.
Farm Fresh #6244 (54,178 square feet)
30 Town Center Way, Hampton Towne Centre, Hampton, VA
Opened February 24th, 2001, renovated in the early 2010s; originally Winn-Dixie Marketplace (May 14th, 1998-June 20th, 2000)
Harris Teeter #461 (25,600 square feet)
179 West Ocean View Avenue, Ocean View Shopping Center, Norfolk, VA
Opened May 15th, 2019; originally Big Star (1978-spring 1982), later Giant Open Air (summer 1982-May 1987), Farm Fresh (May 1987-April 2018)
Once the tide comes in all traces will be gone
One of the old black & white photos now automatically colourised.
There is 4.3917 million cubic kilometres of accessible fresh water. If you brought it all together in a single drop, it would form a sphere 203 km across.
There is 1,408.7 million cubic kilometres of water on Earth, but 97.25% of it is sea water. All the water in the world, including sea water, would form a sphere 1,391 km across.
There is 38.7 million cubic kilometres of non-ocean water:
Ice caps and glaciers: 74.93%
Deep groundwater (750-4,000 metres): 13.69%
Shallow groundwater (<750 metres): 10.85%
Lakes: 0.32%
Soil moisture: 0.17%
Atmosphere: 0.034%
Rivers: 0.0044%
Biosphere: 0.0016%
Shallow ground water, lakes, rivers and soil moisture makes up 11.35% of non-ocean water and just 0.31% of all water.
Water data:
Elizabeth Kay Berner and Robert A. Berner, 1987, The Global Water Cycle: Geochemistry and Environment, Prentice Hall, Inc., Englewood Cliffs, N.J, Table 2.1, p 13
By Carbon Visuals for South West Water
Farm Fresh #202 (43,380 square feet)
1164 Big Bethel Road, Hampton Woods Plaza, Hampton, VA
This location opened on July 29th, 1990 (the sign on the building in this photo was installed around 1999) and relocated here on February 24th, 2001. It became a Food Lion on August 25th, 2004.
Photo credit goes to Loopnet.
Fresh Start Catering Company: Generating Revenue and Employing CJT Graduates. Learn more at www.dccentralkitchen.org/freshstart/
Bold new products and services on display before, during and after exposition hours. In addition to the main showcase, there was also the following sections to highlight popular industry trends:
Just 4 Kids Showcase: innovative products and services geared toward children
On-The-Go Showcase: products/services that make it easier for consumers to eat healthy while on the go or in the kitchen
Certified Organic Showcase: innovative, certified organic products
Floral Showcase: innovative floral products/services
Earlier this afternoon, Fightin’ Jersey Shore Texas Aggie Ring said to me, “Hey, wouldn’t it be great to have some Korean food like we did when we were stationed overseas?”
“I’ve told you before…” I replied to Aggie Ring. “They frown on killing dog for meat in this country. We’re not in Asia anymore.”
“No, no, no..” said Aggie Ring. “I meant kimchi!”
“Oh. Why didn’t you just say so.” I said.
We stopped by the local farmers’ market at picked up three medium Napa cabbages, a large daikon radish, a couple of bunches of scallions, a big carrot, some fresh ginger, garlic, and a red pear.
As soon as we got home, Aggie Ring had me wash and cut the Napa cabbage into bite-sized squares because he likes to eat his kimchi with chopsticks. He had me put the cabbage into a heavily salted brine to suck the moisture out of the cabbage.
Three or four hours later, Aggie Ring was amazed at how much more water the brine had drawn out of the cabbage.
“Let’s get to work.” said Aggie Ring. He had me “matchstick” cut the daikon radish and the carrots and then dry brine them with large crystal Kosher salt. While the “chemistry” was taking place, Aggie Ring had me fill the food processor with the peeled sliced ginger, the garlic, an entire pear, some scallions, some fish oil, and some dried Korean crushed red pepper powder. Aggie Ring added some cayenne pepper because he likes it hot. After grinding it all, it became a thick red paste. (NOTE: Aggie Ring has learned over the decades that if a marinade doesn’t taste good when you test it with a spoon, the final product will never be good. Doesn’t matter if it’s BBQ, jerky or even kimchi.)
Setting that aside, Aggie Ring had me drain and wash the cabbage with cold water several times to remove the salt brine. He had me do the same with the dry brined carrots and daikon radish which had produced more liquid from the salt than we thought possible.
When the “veggies” were all washed and cleaned of as much of the salt as possible, Aggie Ring had me put them into a “big ass” plastic container where we proceeded to pour the red paste over it all.
Then, Aggie Ring had me “massage the hell out of the red pepper paste into the veggies.” Once that was done, he had me pack it into a gallon jar, put some parchment paper on top and press it down to get more of the liquid out of it, and then had me attach the fermentation lock to the container.
“We need to place this somewhere cold and dark to ferment for a week.” I told Aggie Ring.
“Make it so.” said Aggie Ring.
We tasted a couple of tablespoons before we put it away. It should be awesome.
#AggieRing
What could symbolize summer more than t-shirts.
It took me years to realize how cool a size-too-large cotton t-shirt could be.
"Fresh Start Scholarship Event Empowers Wilmington Students for Success: CSC Station Hosts Inspiring Gathering on June 15th"
weird light on my legs, thanks sun.
these shorts make me so happy! i was shopping with a friend and he tried them on but didn't like them, so lucky me! i'm trying to play down their 80s-ness but it's pretty loud
vintage blouse, shorts, & shoes
Farm Fresh #6262 (29,293 square feet)
460 Wythe Creek Road, Poquoson Shopping Center, Poquoson, VA
Originally operated November 1980-January 25th, 1998, re-opened August 30th, 1998, renovated in summer 2016
This location is closing on May 14th just like every other location, with no other grocer set to take over the space. However, it isn't liquidating its' inventory and is fully stocked and operating as usual; I believe everything in the store will be shipped back to parent company Supervalu so that they can distribute it to other grocers under their banner.
This is another store I documented back in 2009; at the time it looked as it did after reopening in August 1998. Also, this is actually the second remodel done here since 1998- the first occurred back in 2010. Unfortunately I don't have any photos of that remodel. The store's album houses the 2009 photos so take a look at them and compare!
Just got new macro filter for my lens and wanted to try. Strawberry is in season now. It was juicy and yummy as it looks on the picture