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Sliced Cucumbers and Carrots Up Close.
INFORMATION ON THE CUCUMBER:
The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit.
The fruit is roughly cylindrical, elongated, with tapered ends, and may be as large as 60 cm long and 10 cm in diameter. Cucumbers grown to be eaten fresh (called slicers) and those intended for pickling (called picklers) are similar. Cucumbers are mainly eaten in the unripe green form. The ripe yellow form normally becomes too bitter and sour.
Having an enclosed seed and developing from a flower, cucumbers are scientifically classified as fruits. Much like tomatoes and squash, however, their sour-bitter flavor contributes to cucumbers being perceived, prepared and eaten as vegetables. Still, "vegetable" is a purely culinary term, and there is no conflict in classifying cucumber as both a fruit and a vegetable.
INFORMATION ON THE CARROT:
The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton, originally from the Indoeuropean root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species.
It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 metre (3 ft) tall, with an umbel of white flowers that produce a fruit called a mericarp by botanists, which is a type of schizocarp.
Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans, as they are mildly toxic. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.
The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the centre of diversity of D. carota, the wild carrot. Selective breeding over the centuries of a naturally-occurring subspecies of the wild carrot, Daucus carota subsp. sativus reducing bitterness, increasing sweetness and minimizing the woody core, has produced the familiar garden vegetable. In early use, carrots were grown for their aromatic leaves and seeds, not their roots. Some relatives of the carrot are still grown for these, such as parsley, fennel, dill and cumin. The first mention of the root in classical sources is in the 1st century CE.
Source: Wikipedia
Preparing ingredients for roasted garlic, includes fresh thyme and crushed red pepper. Chopped garlic in in a ceramic baking dish. Knife and roasting pan also shown
Roasted Chicken with roasted Root Vegetables. I love fall cooking!
Food Blog: Sidewalk Shoes
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Pamela Greer Photography: Pamela Greer Photography
I'm so utterly obsessed with beets as of late. Can't wait for the plethora of fresh foods that summer brings. FYI, for all of you folks that have only ever tried canned beets, they're entirely different and not at all disgusting. As canned beets are. Ick. No. Bad. Pttoooey.
Lots of these 'store lambs' (thanks for teaching me the term Phoebe) in the field currently! The title however really refers to the story below!
Easter Monday, I spotted a ewe in trouble in a field of lambs & ewes. She had laid down with her legs facing up the hill, so was stuck. I went in and flipped her over (done this quite a few times over the years with sheep stuck in their backs, and they've got up and run off!). She wriggled but got stuck again so I wrestled her over again.
She struggled to get up, but couldn't and laid there grunting in the most disconcerting way, Her head was in a little gulley full of mud and water as storm Katie had dumped a shed load of rain on us overnight. This poor girl had been there a while as the ground was very disturbed... not really knowing what to do, as she was clearly distressed, I called a friend that keeps sheep, and thankfully, he happened to be close by! He came to help me move her, but reckoned she was too ill to recover. He called the farmer to come to sort things out. So we left. I was heartbroken to think that she would be put to sleep, and her lamb would either be paired with another ewe or bottle fed....
Anyway! On Wednesday, my friend popped by the office to tell me that the farmer had injected the ewe and also gave her calcium (in fact, it is a calcium injection). By midday, she'd managed to get up, her lamb could finally feed and they're now both fine!! Can't tell you how elated I am!! Hate to see any animal suffer, regardless of it's 'fate'.
Thanks to Phoebedslr for the extra info as regards the ewe's issues. Fascinating!
Issaquah WA, Apple iPhone
© All Rights Reserved, PJ Resnick
Better on black. Click on photo or press L.
Fluidr Gallery Sets:
Three different colors of kumara that we bought at the grocery store this week.
I roasted some along with potatoes, pumpkin, capsicum, tomatoes and carrots for dinner this evening. I couldn't taste any appreciable difference between the different colors. All were equally good. My wife, however, says the white and orange ones are slightly sweeter and their skin is not as fibrous as the purple one's is.
FYI, kumara is a kind of sweet potato. The Maori brought it with them from the islands, and their ancestors would've gotten it from some ancient linkage with South America (most likely via Easter Island).
A delicate bouquet of fresh from the farm carrots, all but one tinged a soft buttery yellow hue, more than the commonplace bright orange, showing some of the natural variety that can occur in this delightful vegetable (carrots also come in hues such as blackish purple and burgundy red).
While carrots are often associated with the early harvest of spring, I like to think that their mellow flavour, autumnal hues and the fact that they're a root vegetable make them perfectly suited to the pallet of fall as well.
Weigh it and buy it in Dongmun Traditional Market.
Dongmun market is located at the transportation hub of Jeju City, where many different shopping areas like underground shopping malls. Chilseongtong and Jungangro shopping districts are located nearby.
The Christmas feast (note that this is only the homemade food, the storebought ones weren't included). Gingerbread balls, seitan tofu "turkey", swede casserole, beetroot nut stew, sundried tomato hummus, smlove pie, chocolate orange cake, maple roasted parsnips and carrots, and some cape gooseberries for decoration (click links for closeups of individual dishes). Everything is made by Maija (or Maija and Lauri together), but the swede casserole is by Lauri's mother. Helsinki, Finland, December 2008.
the blood red ukranians have food
to match their humanity and its life
blood food no reason for those two
vowels not to sound the same like
the rock and roll difference thats
between borscht and beatles black sea
and england is famous for its
music spelled wrong not song
just secretly edible roots
with two ee beatnik
misappropriated
Zach Houston
San Francisco Ferry Plaza farmers' market poet
Potato harvest and sorting near Yale Rd. and Frontage Rd. in Declo, Idaho. 10/8/2018 Photo by Kirsten Strough
Oh, on M/4's the 25mm is the equivalent of a 50mm on a full sensor camera. In fact on my GH2 this lens stays on all the time.
cut & paste collages for losdiascontados.com incorporating a supplied calendar image, with modern and vintage ephemera.
Beet harvest and sorting in Burley, Idaho near S 500 W and W 200 S streets. 10/8/2018 Photo by Kirsten Strough
After a fabulous half day trip from Siem Reap, Cambodia to the Kompong Phluk floating village with a glimpse of the mighty Tonle Sap lake, we are now firmly back on terra firma, on the nearly hour long tuk tuk ride from Roulos village, where we had commenced and ended our boat ride into the Tonle Sap, back to Siem Reap. We have just dropped off my tuk tuk driver guide's wife and mother in a market town half way into the ride. A short while later, we came across this young lass selling root vegetable of some sort by the side of the freeway. My tuk tuk driver guide had a word with the young lady and described the vegetable as 'sweet potato'. While it might not exactly be that, it was a tuber of some sort,in all probability cassava (manioc), a cheap and super popular source of starch all over SE Asia. Cassava is also very popular in Thailand, Malaysia and Laos, and in India- in the southern Indian start of Kerala in particular, where it is called tapioca. Sweet potato looks rather different. The young lady appeared quite tense and did not smile even when I requested her to. Detailed notes about the Kompong Phluk floating village and the mighty Tonle Sap lake appeared earlier in this album. (see previous pictures). (Kompong Phluk floating village on the Tonle Sap lake, near Siem Reap, Cambodia, Oct. 2008)
Potato harvest and sorting in Burley, Idaho around W 600 S and S 400 W streets. 10/8/2018 Photo by Kirsten Strough
Roasted homegrown, heirloom beets are kissed with a vinegar, honey and red wine brine spiked with cinnamon, allspice, black peppercorns and turmeric. Canned, they're a gorgeous addition to the pantry that's equally delicious.
www.yummysmells.ca/2014/09/sweet-and-tangy-pickled-beets....
Crispy sweet potato fries with avocado-coriander dip make an irresistible vegan and gluten-free snack or a versatile sidedish.
www.lazycatkitchen.com/crispy-sweet-potato-fries-with-avo...
Shoulder of pork rubbed with a spice mix then slow-roasted for 16 hours and finished on the barbecue (to make room in the oven for roast potatoes).
On my way back I stopped at Hobsonville to buy fruit and vegetables. These varieties of kumara (sweet potato) and kumi kumi (Maori pumpkin) were on display
Preschoolers harvesting sweet potatoes in the garden. For more nutrition education resources, visit the Team Nutrition website at: www.TeamNutrition.usda.gov.
All photos are property of USDA with unlimited rights to the use and redistribution of the images.
This is slightly off the beaten path for me, but I couldn't take my eyes off of these carrots when I pulled them from the garden for tonight's dinner. Couldn't decide on a single image, so I made a diptych. Hope you enjoy them -- I know I did; they were yummy!
I bought these Dasheens at Coronation Market yesterday just because they were pretty
Its a starchy root vegetable which is boiled and eaten as a starch or in soups
"It makes you wonder why the parsnip was abandoned in favor of the potato. It couldn't have been taste." --Georgeanne Brennan, DOWN TO EARTH: Great Recipes for Root Vegetables, 1996.
I bought and cooked parsnips for the first time ever this winter, and I see what Georgeanne means. They are delicious!
Here steamed with zucchini, in an old Le Creuset pot.
Ms. Brennan also tells us that the parsnip, native to Eurasia, once dominated Europe as the primary starch vegetable, but that in the 17th century it was replaced by the potato, a newcomer from the Americas.
She describes their flavor as "quite sweet and faintly nutty". They can be steamed, boiled, broiled, roasted, braised, or fried. They are in their prime from fall to early spring.