Produce Briefs...
Mache
Mache has been cultivated in France since the 17th century, and in France it is known as doucette. It is also known as "lamb's lettuce" because its leaves resemble the size and shape of a lamb's tongue.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Grower
Anna apples are available during the early to mid summer months.
The Anna apple is an early season variety and a relative of the Golden Delicious.
The skin of the medium sized Anna apple is green to yellow in color with a red blush. Its flesh is crisp and creamy white with a balanced sweet tart flavor.
Anna apples contain a trace amount of vitamin A and B as well as some iron, calcium and phosphorus. They are a good source of both soluble and insoluble fiber, which has been shown to help prevent heart disease and promote healthy digestion.
An all purpose variety, the Anna apple can be used cooked or raw and in both sweet and savory preparations. Layer slices in tarts and pies, chop and add to stuffing or slow cook to make sauces and soups. Diced Anna apple will add sweetness and moisture to cakes, muffins and breads. Their crisp texture shines in raw preparations, dice and add to coleslaw and chopped salads or slice thin and add to sandwiches and burgers.
The Anna apple was first developed in Israel in the 1950's at Kibbutz Ein Shemer by Abba Stein. It was developed to be a low chill variety and thrives in moderate climates where the fall and winter months rarely drop below freezing. They thrive in apple growing regions of the Southern United States, particularly California and Texas.
Recipe Ideas
Recipes that include Anna Apples. One
is easiest, three is harder.
| Windrose Farm | Homepage |
Seasons/Availability
Anna apples are available during the early to mid summer months.
Current Facts
The Anna apple is an early season variety and a relative of the Golden Delicious.
Description/Taste
The skin of the medium sized Anna apple is green to yellow in color with a red blush. Its flesh is crisp and creamy white with a balanced sweet tart flavor.
Nutritional Value
Anna apples contain a trace amount of vitamin A and B as well as some iron, calcium and phosphorus. They are a good source of both soluble and insoluble fiber, which has been shown to help prevent heart disease and promote healthy digestion.
Applications
An all purpose variety, the Anna apple can be used cooked or raw and in both sweet and savory preparations. Layer slices in tarts and pies, chop and add to stuffing or slow cook to make sauces and soups. Diced Anna apple will add sweetness and moisture to cakes, muffins and breads. Their crisp texture shines in raw preparations, dice and add to coleslaw and chopped salads or slice thin and add to sandwiches and burgers.
Geography/History
The Anna apple was first developed in Israel in the 1950's at Kibbutz Ein Shemer by Abba Stein. It was developed to be a low chill variety and thrives in moderate climates where the fall and winter months rarely drop below freezing. They thrive in apple growing regions of the Southern United States, particularly California and Texas.
Recipe Ideas
Recipes that include Anna Apples. One
is easiest, three is harder.
