Fall Harvest Corn and Gourds

by Michele Avanti

Title

Fall Harvest Corn and Gourds

Artist

Michele Avanti

Medium

Photograph - Photography

Description

Fall Harvest Corn and Gourds is a photograph by Michele Avanti, taken in Canyonville Oregon

The wonderful colors of deep reds and blues in the ornamental Indian corn contrast beautifully with the bright cream, orange and greens of the ornamental squash. Even the corn husks are colorful. A wonderful seasonal photo for a restaurant, home or office. It inspires all the notes of gratitude for what we have and who we are.

Featured:
Glimpses Of Autumn 11/15/2014
Cards Cards Cards ...10/02/2016
Cards and Posters ...10/02/201
The Niche 11/17/2016
Orange -Yellow- Re...11/21/2016
Pin Me - Daily 12/21/2016
New FAA uploads li...01/02/2017

A gourd is a plant of the family Cucurbitaceae or the fruit of the two genera of "calabash tree", Crescentia and Amphitecna. The term refers to a number of species and subspecies, many with hard shells, and some without. Likely one of the earliest domesticated types of plants, subspecies of the bottle gourd have been discovered in archaeological sites dating from as early as 13,000 BC. Today, research is being conducted into bitter gourds to reduce the unpleasant taste that many complain of, while keeping the nutritional and medicinal benefits. Gourds have had numerous uses throughout history, including as tools, musical instruments, objects of art, film and food.

Gourd is occasionally used to describe crops like pumpkins, cucumbers, squash, luffa, and melons.[1] The term gourd, however, can more specifically refer to the plants of the two Cucurbitaceae genera Lagenaria and Cucurbita,[2][3] or also to their hollow, dried-out shell. A gourd can also have a hard shell when dehydrated. The best time to plant a gourd is very late spring to early summer. Gourds will grow very richly if in a warm climate.[4]
There are many different gourds worldwide.
The main plants referred to as gourds include several species from the Cucurbita genus (mostly native to North America, including the Malabar gourd and turban squash), Crescentia cujete (the tree gourd or calabash tree, native to the American tropics) and Lagenaria siceraria (bottle gourd).[5][6] Other plants with gourd in their name include the luffa gourd (likely domesticated in Asia), which includes several species from the Luffa genus, as well as the wax gourd, snake gourd, teasle gourd, hedgehog gourd, buffalo gourd/coyote gourd. The bitter melon/balsam apple/balsam pear is also sometimes referred to as a gourd.

Blue corn (also known as Hopi maize) is a variety of flint maize grown in northern Mexico and the Southwestern United States, particularly in the states of Arizona[1] and New Mexico.[2]
It was originally developed by the Hopi,[3] and remains an essential part of Hopi dishes like piki bread.[4] Blue corn meal is a corn meal that is ground from whole blue corn and has a sweet flavor. It is also a staple of New Mexican cuisine.[5]
In addition to its sharply different color, blue corn has several nutritional advantages over standard yellow or white corn varieties. It contains 20% more protein and has a lower glycemic index than white corn.[6] When used to make tortillas, blue corn produces a sweeter, nuttier taste than yellow or white corn, and is a more complete protein source.[7] A certain technique is used to grind the blue maize and make it release niacin.

Another wonderful variety is Ruby Queen, the sweet colorful red corn.

Maize (/ˈmeɪz/ mayz; Zea mays subsp. mays, from Spanish: ma�z after Ta�no mahiz), known in some English-speaking countries as corn, is a large grain plant domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize kernels are often used in cooking as a starch.

Uploaded

October 23rd, 2014

Statistics

Viewed 1,822 Times  -  Last Visitor from New York, NY on 04/15/2024 at 3:28 PM

Colors

Embed

Share

Sales Sheet

Tags