Vegetable and fruit stalls
View allAll Photos Tagged vegetable,
"Vegetables" heutiges Thema bei “Macro Mondays”
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Again, this is just at a grocery store (actually, our commissary located at the nearby fort). I wish it were a fruit and vegetable stand or our local Farmer's Market; but it still is colorful for the season! Hope you enjoy!
Fort Lewis Commissary
Fort Lewis, Washington
102119
© Copyright 2019 MEA Images, Merle E. Arbeen, All Rights Reserved. If you would like a copy of this, please feel free to contact me through my FlickrMail, Facebook, or Yahoo email account. Thank you.
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This photograph has achieved the following highest awards:
Frame It!, Level 6, 8/9 awards
...on their way to make for a delicious and tasty vegie soup.
An appetizing day and HMM to all participants.
The Japanese crosne:
This ancient vegetable originates from northwest China, despite the reference to Japan in its name!
Even more curiously, it owes its name to the town of Crosne, in France.
Crosne is grown for its creamy white edible tubers which take the form of small rosary beads only a few centimeters long.
Their fine flavor with hazelnut aromas is similar to salsify, Jerusalem artichoke and artichoke
In Japan, crosne is often used in the preparation of osechis, traditional Japanese New Year dishes.
In China, crosnes are preserved in a vinegar brine, or sometimes spiced, and served for breakfast with rice porridge.
In Europe, it is served raw in salads; as a starter with lamb's lettuce, pears or apples and hazelnuts; sautéed in oriental dishes or simply in garlic butter; oven roasted with other root vegetables; or baked in the oven.
That’s it for the explanations
HMM!
Le crosne du Japon :
Ce légume ancien originaire du nord-ouest de la Chine, malgré la référence faite au Japon dans son nom ! Plus curieusement encore, il doit son nom à la ville de Crosne, en France.
Le crosne est cultivé pour ses tubercules comestibles blanc crème qui prennent la forme de petits bourrelets en chapelet de quelques centimètres de long seulement.
Leur saveur fine aux arômes de noisette s’apparente au salsifis, au topinambour et à l’artichaut.
Au Japon, le crosne entre souvent dans la préparation des osechis, des plats traditionnels du Nouvel An japonais.
En Chine, les crosnes sont préservés dans une saumure vinaigrée, ou parfois pimentée, et servis au petit déjeuner avec une bouillie de riz.
En Europe, on le sert cru dans les salades ; en entrée avec la mâche, des poires ou des pommes et des noisettes ; sauté dans des mets orientaux ou tout simplement dans un beurre à l’ail ; rôti au four avec d’autres légumes racines ; ou gratiné au four.
Voilà pour les explications
HMM !
My submission for the Macro Mondays threme of vegetable. If anyone is any doubt it is a pepper cut in half! Well within the 3" size limit