Skip to content

Posts from the ‘Food’ Category

Fresh organic carrots from the market

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange, purple, red, white, or yellow in colour, with a crisp texture when fresh.
Read more

Cucumbers on the vine

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.
Read more

Ripe red tomatoes

The tomato (Solanum lycopersicum) is a herbaceous, usually sprawling plant in the nightshade family that is typically cultivated for its edible fruit. Savory in flavor (and accordingly termed a vegetable; see below), the fruit of most varieties ripens to a distinctive red color.
Read more

Green apples can be crisp

The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family Rosaceae. It is one of the most widely cultivated tree fruits.

The tree originated from Central Asia, where its wild ancestor is still found today. There are more than 7,500 known cultivars of apples resulting in a range of desired characteristics. Cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock.
Read more

Grass fed beef

A steak (from Old Norse steik, “roast”) is a cut of meat (usually beef). Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat.
Read more