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

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

Kiwis are green inside

The kiwifruit, often shortened to kiwi in many parts of the world, is the edible berry of a cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia. The Actinidia is native to North East Asia, particularly South China.
Read more

Lemon balm leaves

Lemon balm (Melissa officinalis), not to be confused with bee balm, Monarda species, is a perennial herb in the mint family Lamiaceae, native to southern Europe and the Mediterranean region.
Read more

Customize Styles
Buy Now