On 7/1/2020 3:30 PM, Pearce, Wilfred via olympus wrote:
Rotting Carrot?
Nope, fresh and tasty. I borrowed it from Carol's lunch for a few moments to
take its picture.
On 7/1/2020 3:32 PM, Siddiq Siddiqui-Ali wrote:
I want to say it’s preserved in some way, maybe pickled or fermented?
Pickled carrots are the same color as when fresh.
On 7/1/2020 4:35 PM, Mike Gordon via olympus wrote:
Nice colors and detail. On the left I perceive a splinter hemorrhage of xylem
into the phloem. Perhaps a hormonal imbalance?
Those extrusions from the center are a common feature of carrot roots. Under some conditions of decay, the outer layer
goes away, leaving the fibrous center with "hairs".
On 7/1/2020 5:08 PM, Ken Norton wrote:
I want to say it’s preserved in some way, maybe pickled or fermented?
Hybrid of a carrot and beet?
Whatever it is, my automated self-preservation circuit is kicking in
and saying "nope".
Wuss!
On 7/2/2020 3:57 AM, Piers Hemy wrote:
I would say it's simply a carrot in its original colouring, before those plant
breeders in the Low Countries got their hands on it to breed an orange variant,
in honour of William of Orange.
http://news.bbc.co.uk/1/hi/sci/tech/1991768.stm
Kewl! I didn't know that. This carrot is certainly a different colour than the pic in that story. I imagine it may be a
more modern hybrid? Various colored carrots aren't uncommon in markets here. Lots of different colored beets, too.
Roots Moose
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What if the Hokey Pokey *IS* what it's all about?
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