Where Food Comes From (3)   3 comments


Where Food Comes From (3)
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Continuing on the theme of Where Food Comes From, we have a new subject for you to identify. Can you guess what this is? (* Answer below.)

We had been concerned about this plant over the winter, as it looked a bit gangly. But as this year’s new growth flushed in, the plant became much larger and fluffier just before sending out these beautiful flowers laced with various purple tones.

We don’t harvest the leaves of this plant while it’s blooming, but otherwise, we clip off the leaves, rinse and dry them, and then sauté or pan-fry them in butter and olive oil. (Okay, more butter than oil for this treat!) Don’t make them too dark, or they’ll get bitter.

After about five minutes, you take the leaves out of the butter and cool them on a paper towel. IF there are any remaining after we snitch them, we put the leaves on pasta, on salads, or any other dish that could use a come-up. It always surprises us when the toasted leaves make it to the plate.

* Somewhere on the ‘net, a woman asked what to do with all the excess sage she had growing in her garden. Someone else responded with the above idea, and voila… no more excess sage.

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This is another macro-focus-stack image, derived from five separate images taken at various focus points along the plane. Using Auto-Align Layers and then Auto-Stack Layers commands in Photoshop CS6 produces a good result with few artifacts.

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3 responses to “Where Food Comes From (3)

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  1. Beautiful photo!

  2. Just gorgeous Rob.

  3. I love the orange contrast in the background in this on, nice details again as well. Julie uses up our extra sage Thanksgiving, in the stuffing and mashed taters, yum

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