Spring onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Ashmead's Kernel Apples
Inventory, lb : 0
This item was last sold on : 10/31/12
Ashmead's Kernel apples are available in the fall season.
Dating back to the 17th century the Ashmead’s Kernel is still today a popular variety among heirloom apple enthusiasts.
Small to medium in size with a squat and slightly lopsided shape the skin of the Ashmead’s Kernel apple is green to yellow in color. Its exterior is more often than not speckled with rough brown patches or “russeting” as well. Its juicy flesh is firm with a creamy yellow hue and crisp bite. It exudes an aromatic scent similar to that of orange blossoms and has a sweet and slightly tart flavor with nuances of pears, spice and nuts. Its flavor is strong and sharp when first picked but like many heirloom varieties will mellow out nicely after a month or two in cold storage.
Ashmead’s Kernel apples are a great source of soluble fiber, which helps to reduce cholesterol and prevent cardiovascular diseases. Additionally they are also a good source of vitamin C and A with trace amounts of potassium and iron as well.
The Ashmead’s Kernel has long been touted for its excellence as a dessert apple. Its sharp flavor and crisp texture complements pies, tarts, galettes, turnovers and other pastries. Add chopped Ashmead’s Kernel to batter for cakes, muffins and scones to add moisture and sweetness. Its spicy flavor makes it perfect for use in sauces, chutney, preserves and ciders. A versatile apple the Ashmead's Kernel can be baked, roasted, sautéed, juiced, grilled or used fresh in raw preparations.
This European apple was developed from a seed planted in the early 1700s by Dr. Thomas Ashmead in Gloucester, England, for whom it is named. "Kernel" is an old term for the seed used to grow a fruit tree. It gained popularity in England as a dessert and cider apple and later made its way to North America along with other European varieties via travelers exploring the New World. Though it never took off as a mass commercially produced apple it still today remains a popular heirloom variety in both the United States and Europe.
Recipes that include Ashmead's Kernel Apples. One is easiest, three is harder.
|The Gardeners Eden||Heirloom Apple Cake|
|Lake Lure Cottage Kitchen||Cranberry Apple Crisp|
|Not Eating Out In New York||Apple Dumplings with Brown Sugar Rum Sauce|
|Smitten Kitchen||Apple and Cheddar Scones|