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Jerusalem Artichoke - Artichaut de Jérusalem
Helianthus tuberosus Asteraceae - Hélianthe tubéreux Asteracées
Other Names: Tuberous sunflower, Earth Apple, Sunroot, Sunchoke, Topinambour. The root tubers are edible.
Jerusalem Artichoke plants can grow quite tall. This plant growing in my backyard was about 10 feet tall!
Noms communs: truffe du Canada, Soleil vivace, poire de terre.
Les tubercules sont comestible. Les plants de topinambour peuvent pousser assez hauts. Cette plante qui poussait dans mon jardin mesurait environ 10 pieds de haut!
Jerusalem Artichoke - Jerusalem artichoke
Helianthus tuberosus Asteraceae - Hélianthe tubéreux Asteracées
Other Names: Tuberous sunflower, Earth Apple, Sunroot, Sunchoke, Topinambour. The root tubers are edible.
Jerusalem Artichoke plants can grow quite tall. This plant growing in my backyard was about 10 feet tall!
Noms communs: truffe du Canada, Soleil vivace, poire de terre.
Les tubercules sont comestible. Les plants de topinambour peuvent pousser assez hauts. Cette plante qui pousse dans mon jardin mesurait environ 10 pieds de haut!
Oven-Baked Steak Fries recipe available at thrivingvegetarian.com/blog/cooking/oven-baked-steak-fries/
more @ Cassava, Manioc, Tapioca (Manihot esculenta)
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There are lots of people that spend hours and hours canning each summer. I can a few things, mainly tomatoes and a few jams/jellies. For the most part I focus on growing things that don't need any processing for storage: potatoes, squash, root vegetables, etc. This saves me both time and money on my energy bills!
There are lots of people that spend hours and hours canning each summer. I can a few things, mainly tomatoes and a few jams/jellies. For the most part I focus on growing things that don't need any processing for storage: potatoes, squash, root vegetables, etc. This saves me both time and money on my energy bills!
Yam (Dioscorea sp.) - centre back - cultivated in a garden on the Island of Efate, Vanuatu. Photographed on 16 March 2011.
Other plants include Manihot esculenta - Cassava (right centre) and Musa sp. - Banana.
It gladdens me that in recent years beets have been experiencing a bit more love from the culinary community at large. I understand why many are apprehensive of these earthy, crimson root vegetables, for if you've only ever had them pickled or from a tin (in which case they often resemble cranberry jelly), you may not have been able to appreciate their truly lovely taste and ability to work well with a multitude of other flavours. I know that this was the true for me, as I grew up with home canned beets, but did not eat a fresh one until I had moved away from home.
Since then I've put beets to work in a number of recipes, from salads to rice dishes, but find that my favourite way to enjoy these nutrient rich little globes is to chop them up with various other root veggies, a generous sprinkling of fresh herbs, perhaps some onions or shallots, and to roast them collectively in the oven until their natural sugars have developed into an almost caramel-like sweetness. Hard to "beet" such a wholesome warm meal come the bone chilly months of the Canadian winter :
Roadside piles of turnips have been just begging to be used in a photograph. If anyone can think of a better caption, I'm open to suggestions :)
Location: Roadside turnip pile, France
Distance cycled: 76km
Trip total: 9903km
And for TOTW - Rage, anger, agression
For utata ip106:
a root vegetable, something metallic, and high key lighting
I couldn't think of a title and wrote down Ode to an Onion, then googled it and found that Pablo Neruda had written a very nice poem:
Onion,
luminous flask,
your beauty formed
petal by petal,
crystal scales expanded you
and in the secrecy of the dark earth
your belly grew round with dew.
Under the earth
the miracle
happened
and when your clumsy
green stem appeared,
and your leaves were born
like swords
in the garden,
the earth heaped up her power
showing your naked transparency,
and as the remote sea
in lifting the breasts of Aphrodite
duplicating the magnolia,
so did the earth
make you,
onion
clear as a planet
and destined
to shine,
constant constellation,
round rose of water,
upon
the table
of the poor.
You make us cry without hurting us.
I have praised everything that exists,
but to me, onion, you are
more beautiful than a bird
of dazzling feathers,
heavenly globe, platinum goblet,
unmoving dance
of the snowy anemone
and the fragrance of the earth lives
in your crystalline nature.
A beneficial predator ground beetle larva. Order: Coleoptera. Family: Carabidae. Primary prey: soil-dwelling beetle and fly eggs, larvae, and pupae; other insect eggs; small larvae and soft-bodied insects; some caterpillars. Predatory stages: adults and larvae. Vegetable crops: most; especially cole and root vegetables, onions, and potatoes. Photo by E. Memmler. Picture can be found on page 17 within the book "Natural Enemies of Vegetable Insect Pests". To order this book, please visit nysaes-bookstore.myshopify.com/products/natural-enemies-o.... More information can be found at NYSIPM Vegetables (nysipm.cornell.edu/agriculture/vegetables) and Cornell Vegetable Resources (blogs.cornell.edu/cornellvegetables/).
2-wendy-thompson.artistwebsites.com/
Garlic still life photo. I love garlic, especially the aroma when it's cooking. Italian food is my favorite, so garlic is always in my kitchen. I bought this garlic at the farmer's market, and will plant each clove soon. This type of garlic grows well in Montana, and supposedly once you plant in the fall, you will never have to buy another head of garlic again. These bulbs are unique looking, so I had to photograph them before placing them in the ground. I wanted to give this one a soft, almost painted affect. Again, loosely inspired by the look of a Norman Rockwell painting.
SO good, and SO easy to make. Chop beets, squash of choice, and sweet potatoes; toss with olive or camelina oil, pure maple syrup, and salt and pepper, and roast in a 375 degree oven for 1 hour. Wonderfully rich and flavourful!
This was labeled "Tuckahoe" and priced at $2.49/lb.
I can't find anything online under "tuckahoe" that looks like this. Anyone recognize it?
Photographed at Tian Tian 88 Supermarket, Richardson, Texas
There are lots of people that spend hours and hours canning each summer. I can a few things, mainly tomatoes and a few jams/jellies. For the most part I focus on growing things that don't need any processing for storage: potatoes, squash, root vegetables, etc. This saves me both time and money on my energy bills!
Sous Vide Campo Lindo Hen
Artichoke, Spring root vegetables, pistachio pistou.
Notes: This would have been an A+ dish had the chicken been properly cooked. First, it's gorgeous - it was almost glowing with color!! The artichoke heart wedges were tender, the other root vegetables were nice and crisp. The chicken (breast?) la on a silky bed of greens napped (I really hate that word, but I can't come up with anything better at the moment) in a flavorful pistou. This was dish showcased Spring at its best.
The chicken was overcooked. No two ways about that fact. I was very sad.
mohair blends. light green from the mormon thrift store in salt lake city 80% kid mohair 20% acrylic. the dark green lost its tag a long time ago and was bought out of the sales bin at my favorite yarn store in msla. i've been itching to use these two together for a long time. i was hoping that this hat would be looser, but i'll work on that with the next one. now i know. read on if you want to know why everything i produce is green...
okay. you may think i'm crazy for two reasons... first, i'm producing way too much stuff way too fast, but it is my month off and the only time that i can dedicate a lot of time to designing patterns i'll use the rest of the year (see schmidtly cranking out granny squares, she's in the same boat). plus, i must stock up for next winter's craft fairs etc. the second reason that you may think i'm crazy is that every hat i make is green and it's not because i'm trying to be the most productive craftperson in project spectrum (the green windmill hat was made for color theory craft and project spectrum... but not the others). although there are no commissions/sales on my side of the globe right now (check out that sun!), i've been honored by another flickr craftsperson (in new zealand!) with a trade and she would like a green hat. so, i'm making a bunch for her to pick from.
see, i'm not crazy-just a bit obsessive.
delicious nutty flavor from the parsnips and firm texture from the beans are so right! My mother could have definitely gotten me to eat my brussell sprouts at dinner had she prepared them this way :)
Five organic parsnips (Pastinaca sativa) on pewter platter. Brownish background with light effect. Shallow depth of field.
another root vegetable shaped hat, increased a bit quicker than i usually do. the mohair was inherited from an older woman who couldn't knit anymore, so the title is for her. it makes me think of a downpour of pink rain, or shooting stars, or comets... the light pink was thrifted and handdyed by me and all of the buttons are thrifted of course.