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  • A lot of different vegetables are harvested.
    tomato_salad.jpg
  • Agrisjå, landbruksmessa i Stjørdal. Forøksringen i Stjørdal og omegn viste fram mangfoldet av potet, grønnsaker og korn. Foto: Bente Haarstad A lot of different vegetables are harvested.
    mangold_squash.jpg
  • A lot of different vegetables are harvested.
    kohlrabi_kålrabi.jpg
  • Agrisjå, landbruksmessa i Stjørdal. Forøksringen i Stjørdal og omegn satser på nye grønnsaker, blant annet gulerot i flere fargevarianter og svart nepe. A lot of different vegetables are harvested.
    carrots_diff.jpg
  • mandelpotet fra Selbu. Ingebrigt Kulset startet med ti poteter fra konas hjemsted i Beiarn for noen OEr siden, og produserer pOE 4-5 tonn OErlig, av totalt 30-35 tonn potet. Alt selges lokalt. A lot of different vegetables are harvested.
    potetprodusent.jpg
  • Agrisjå, landbruksmessa i Stjørdal. Forøksringen i Stjørdal og omegn viste fram mangfoldet av potetsorter. Foto: Bente Haarstad A lot of different vegetables are harvested.
    poteto_diff.jpg
  • potet fra Selbu. Ingebrigt Kulset produserer 30-35 tonn potet OErlig. Alt selges lokalt. Her arbeid med poteten peik i det enkle sorteringsanlegget der mye gj¿res for hOEnd. A lot of different vegetables are harvested.
    sorting_peik.jpg
  • mandelpotet fra Selbu. A lot of different vegetables are harvested.
    mandelpotet.jpg
  • A lot of different vegetables are harvested.
    broccoli_brokkoli.jpg
  • Agrisjå, landbruksmessa i Stjørdal. Forøksringen i Stjørdal og omegn satser på nye grønnsaker, blant annet gulerot i flere fargevarianter og svart nepe. A lot of different vegetables are harvested.
    vegetables_dif.jpg
  • Agrisjå, landbruksmessa i Stjørdal. Forøksringen i Stjørdal og omegn satser på nye grønnsaker.. A lot of different vegetables are harvested.
    squash_mangold.jpg
  • A lot of different vegetables are harvested.
    reddik_salat.jpg
  • Agrisjå, landbruksmessa i Stjørdal. Forøksringen i Stjørdal og omegn satser på nye grønnsaker.. A lot of different vegetables are harvested.
    celery_kohlrabi.jpg
  • Agrisjå, landbruksmessa i Stjørdal. Forøksringen i Stjørdal og omegn viste fram mangfoldet av potet, grønnsaker og korn. Foto: Bente Haarstad A lot of different vegetables are harvested.
    barley_potatoes.jpg
  • Agrisjå, landbruksmessa i Stjørdal. Forøksringen i Stjørdal og omegn satser på nye grønnsaker, blant annet gulerot i flere fargevarianter og svart nepe. A lot of different vegetables are harvested.
    vegetables_stj.jpg
  • Agrisjå, landbruksmessa i Stjørdal. Forøksringen i Stjørdal og omegn satser på nye grønnsaker, blant annet gulerot i flere fargevarianter og svart nepe. A lot of different vegetables are harvested.
    carrot_gulrot.jpg
  • tomater_terr.jpg
  • tomater_terr-2.jpg
  • tomat_friland.jpg
  • tomat_friland.jpg
  • gården Hilmo Øvre/Hilmogrenda<br />
Tydalskjøtt er en familiebedrift ved gården Hilmo Øvre i Hilmogrenda i Tydal. De produserer et bredt utvalg av kjøttvarer etter gamle tradisjoner og oppskrifter. Økologisk kjøtt fra egen gård og  nærmiljøet.
    051012 butikken 1.jpg
  • gården Hilmo Øvre/Hilmogrenda<br />
Tydalskjøtt er en familiebedrift ved gården Hilmo Øvre i Hilmogrenda i Tydal. De produserer et bredt utvalg av kjøttvarer etter gamle tradisjoner og oppskrifter. Økologisk kjøtt fra egen gård og  nærmiljøet.
    051012 gris T blid.jpg
  • tomat_friland-2.jpg
  • tomat_friland-2.jpg
  • gården Hilmo Øvre/Hilmogrenda<br />
Tydalskjøtt er en familiebedrift ved gården Hilmo Øvre i Hilmogrenda i Tydal. De produserer et bredt utvalg av kjøttvarer etter gamle tradisjoner og oppskrifter. Økologisk kjøtt fra egen gård og  nærmiljøet.
    051012 gris Tydal 5.jpg
  • bitter tannflathatt (tidligere tannrotsopp eller bitter rotsopp), Collybia fodiens. Rhodocollybia fodiens is a species of fungus in the mushroom family Marasmiaceae. Evt. men sannsynligvis ikke flekket flathatt, Rhodocollybia maculata. This small to medium-sized mushroom is recognized by its whitish cap, which develops cinnamon spots and stains as it matures; its very crowded, attached gills; its ecology (decomposing the wood or litter of conifers); its bitter taste. Saprobic; decomposing the deadwood or litter of conifers; spring (in warmer climates), summer, and fall.<br />
Cap: 2–6 cm across; convex, becoming broadly convex or nearly flat, with an inrolled margin; dry; bald; white to whitish, developing cinnamon spots with age, or sometimes very pale tan; the margin not lined.<br />
Gills: Narrowly attached to the stem; very crowded; short-gills frequent; white; sometimes developing rusty spots with age. <br />
Stem: 5–7 cm long; 0.5–1 cm thick; equal, with a tapered rooting portion; bald; white; sometimes developing cinnamon to rusty spots with age; basal mycelium white. <br />
Flesh: White; unchanging when sliced. Odor and Taste: Odor sweetish, or not distinctive; taste slightly to moderately bitter. Chemical Reactions: KOH negative on cap surface—or dull olive on darker caps. Spore Print: White or, in a very thick, fresh print, slightly pinkish
    tannflathatt_collybia_fodiens-3.jpg
  • bitter tannflathatt (tidligere tannrotsopp eller bitter rotsopp), Collybia fodiens. Rhodocollybia fodiens is a species of fungus in the mushroom family Marasmiaceae. Evt. men sannsynligvis ikke flekket flathatt, Rhodocollybia maculata. This small to medium-sized mushroom is recognized by its whitish cap, which develops cinnamon spots and stains as it matures; its very crowded, attached gills; its ecology (decomposing the wood or litter of conifers); its bitter taste. Saprobic; decomposing the deadwood or litter of conifers; spring (in warmer climates), summer, and fall.<br />
Cap: 2–6 cm across; convex, becoming broadly convex or nearly flat, with an inrolled margin; dry; bald; white to whitish, developing cinnamon spots with age, or sometimes very pale tan; the margin not lined.<br />
Gills: Narrowly attached to the stem; very crowded; short-gills frequent; white; sometimes developing rusty spots with age. <br />
Stem: 5–7 cm long; 0.5–1 cm thick; equal, with a tapered rooting portion; bald; white; sometimes developing cinnamon to rusty spots with age; basal mycelium white. <br />
Flesh: White; unchanging when sliced. Odor and Taste: Odor sweetish, or not distinctive; taste slightly to moderately bitter. Chemical Reactions: KOH negative on cap surface—or dull olive on darker caps. Spore Print: White or, in a very thick, fresh print, slightly pinkish
    tannflathatt_collybia_fodiens-2.jpg
  • bitter tannflathatt (tidligere tannrotsopp eller bitter rotsopp), Collybia fodiens. Rhodocollybia fodiens is a species of fungus in the mushroom family Marasmiaceae. Evt. men sannsynligvis ikke flekket flathatt, Rhodocollybia maculata. This small to medium-sized mushroom is recognized by its whitish cap, which develops cinnamon spots and stains as it matures; its very crowded, attached gills; its ecology (decomposing the wood or litter of conifers); its bitter taste. Saprobic; decomposing the deadwood or litter of conifers; spring (in warmer climates), summer, and fall.<br />
Cap: 2–6 cm across; convex, becoming broadly convex or nearly flat, with an inrolled margin; dry; bald; white to whitish, developing cinnamon spots with age, or sometimes very pale tan; the margin not lined.<br />
Gills: Narrowly attached to the stem; very crowded; short-gills frequent; white; sometimes developing rusty spots with age. <br />
Stem: 5–7 cm long; 0.5–1 cm thick; equal, with a tapered rooting portion; bald; white; sometimes developing cinnamon to rusty spots with age; basal mycelium white. <br />
Flesh: White; unchanging when sliced. Odor and Taste: Odor sweetish, or not distinctive; taste slightly to moderately bitter. Chemical Reactions: KOH negative on cap surface—or dull olive on darker caps. Spore Print: White or, in a very thick, fresh print, slightly pinkish
    tannflathatt_collybia_fodiens.jpg
  • Sotriske er en mindre vanlig art som vokser i kalkfattige bar- og blandingsskoger i store deler av landet. Flott å se på med stor kontrast mellom de kritthvite skivene og den mørke hatten. Hatt sotbrun til sotsvart, 3-6 cm, først hvelvet, senere utbredt, ofte med en liten pukkel. Skiver snøhvite/fløtehvite, tette og tilvokste, fløtegult sporepulver. Hvitaktig kjøtt som rødner langsomt i snittflater. Hvit melkesaft, som rødner langsomt i kontakt med kjøttet. Dansk: Fløjls-mælkehat. This dark brown, velvety Lactarius grows under conifers and features fairly well-spaced gills, a long stem that is nearly as dark as the cap, and white milk that usually stains the flesh and the gills pinkish. Under the microscope, Lactarius lignyotus has spiny spores that are partially reticulate, and a striking epithelium-like pileipellis. <br />
Elias Fries first described Lactarius lignyotus from Sweden in 1855, and the European concept of the species has remained fairly stable for over 150 years. Ecology: Mycorrhizal with conifers, especially spruces and firs; terrestrial but not infrequently found growing from well rotted wood near the ground; late summer and fall. Cap: 2-10 cm; convex with a small point in the middle, becoming flat or shallowly depressed, with the central point remaining or disappearing; dry; finely velvety; often with a rugged or wrinkled surface; nearly black when young, dark brown to brown in age; the margin sometimes becoming ridged. <br />
Gills: Attached to the stem or beginning to run down it; close or nearly distant; white or whitish, remaining pale until old age, when pinkish to orangish hues often result from drying milk and spore maturation; occasionally with brownish edges; usually staining slowly reddish to pinkish when damaged but sometimes not staining. <br />
Stem: 4-12 cm long; up to 1.5 cm thick; more or less equal; dry; textured and colored like the cap, except for a whitish base; often with small ribs at the apex. <br />
Flesh: White; usually changing slowl
    sotriske_lactarius_lignyotus.jpg
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