The crazy truth of carrots

img_8009

Carrots are not always orange. This popular vegetable can appear in white, yellow, red, and purple.

The orange color is popular and well-known, said to be the result of 17th-century Dutch farmers who selectively bred the orange variants in a higher quantity, to symbolize the Netherlands through its nation’s chosen color and independence.

Before them, carrots have been known for its many colors and grown as a food source around the world. The color is dependent on the wavelength of light they absorb, creating the natural pigments. They still do, but the orange ones remain the most popular for being an excellent source of beta-carotene in its natural pigment.

Also, popularized in modern times by the famous cartoon rabbit, Bugs Bunny.  His original voice actor, Mel Blanc, did not like carrots and spit them out while eating them in voicing sessions.

I like them because they are filling, and a healthy way to rid hunger while avoiding fast food.

– Orion T 

The picture above was taken a stand at Seattle’s Pike Place Market, where you can buy some of these unusual carrots.

 

 

Picture of Today 4/27/16, Loose Morels

IMG_7798

Just one of the many things one with a filled wallet can buy from the world-famous Pike Place Market in Seattle. And here is an entry from good ol Wikipedia about this unusual and expensive fungi…

“Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive fungi appear honeycomb-like, with their cap composed of a network of ridges with pits. Morels are sought by thousands of enthusiasts every spring for their supreme taste and the joy of the hunt, and are highly prized by gourmet cooks, particularly in French cuisine.

Morels have been called by many local names; some of the more colorful include dryland fish, because when sliced lengthwise then breaded and fried, their outline resembles the shape of a fish; hickory chickens, as they are known in many parts of Kentucky; and merkels or miracles, based on a story of how a mountain family was saved from starvation by eating morels. In parts of West Virginia, they are known as molly moochers or muggins. Due to the partial structural and textural similarity to some species of Poriferans (sponges), a common name for any true morel is sponge mushroom.

The scientific name of the genus Morchella is derived from morchel, an old German word for mushroom (this may be another source for the name “merkel”), while morel itself is derived from the Latin maurus meaning brown.”

There is some ominous warnings about the dangers of eating morels at the bottom of the wiki entry..

Morels contain small amounts of hydrazine toxins that are removed by thorough cooking; morel mushrooms should never be eaten raw. It has been reported that even cooked morels can sometimes cause mild symptoms of upset stomach when consumed with alcohol.[49]

When eating this mushroom for the first time it is wise to consume a small amount to minimize any allergic reaction. As with all fungi, morels for consumption must be clean and free of decay. Morels growing in old apple orchards that had been treated with the insecticide lead arsenate may accumulate levels of toxic lead and arsenic that are unsuitable for human consumption”

And now you know, and knowing is half the battle!

– Orion T,

 

 

Pictures of Today 1/13/15, Winter Fruits of Pike Place Market.

Photo Jan 08, 12 42 53 PM

The Pike Place Market is the most famed and cherished farmers market of Seattle. Also, the second most popular tourist destination.

The reason for such, is of many. The fantastic fish, the local businesses kept strong, the variety of entertainment, a place of unique and interesting gifts, the wall of gum, and the interesting history attached. But for today and of many random visits my favorite reason for Pike Market, is the assembly of special fruits and vegetables; much of which you could never find at those brand name grocers. Of some, I gladly pay the little extra money to get a lot more flavor and discover new boldness.

Here are some below from various vendors of the Pike, from my latest visit. There more to explain in every picture, but I must withhold for now (also, quite exhausted from errands and other work lately). I will save the info for a very special project I am working on, of which this is first hint of mention. For now, admire the colors and info within; and let your imaginary senses to those tastebuds run free!

Photo Jan 08, 12 55 11 PM

Photo Jan 08, 12 54 07 PM

Photo Jan 08, 12 55 03 PM

Photo Jan 08, 12 37 29 PM