Produce Briefs...
Italian Black Summer Truffles
Black summer truffles are more subtle than the winter variety. Shave truffle over cooked potatoes, toss with herbs and a shallot vinaigrette. Thinly shave truffle over scrambled eggs.
Iceberg Lettuce
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.
Grower
Kidd’s Red apples are available in the fall season.
Kidd’s Red apple, also known as Kidd’s Orange Red is a cross between a Delicious and Cox Orange Pippin apple.
Medium in size with a conical shape the Kidd’s Red apple has a greenish-yellow skin brushed with a crimson color. Slightly ribbed, irregular pink-red stripes also appear along with sporadic russeting and faint white lenticels (spots). Fine textured but firm, their creamy white flesh is sweet and aromatic.
Kidd’s Red apples offer a small amount of vitamin A and C as well as a trace amount of boron and potassium, most of which is located in the apples skin. They also contain pectin, a beneficial fiber that has been shown to help promote healthy cholesterol levels and slow glucose metabolism in diabetics.
The dense flesh of the Kidd’s Red apple holds up well when baked making them perfect for use in pies, cakes, crisps and bar cookies. Their flavor is enhanced as well, becoming sweeter and exceptionally aromatic when cooked. Try in both savory and sweet cooked preparations. Roast alongside poultry and root vegetables or slow cook to make sauces and soups. Add diced Kidd’s Red apple to batter for breads and fritters or use as a filling for tarts and pastries. The Kidd’s Red is an excellent choice for baked apples, as they will retain their round shape even when hollowed, stuffed and baked.
The Kidd’s Red apple was first developed in 1912 by Horticulturist James Hutton Kidd. Kidd had been experimenting with different crosses in hope of developing an apple that had the attractiveness of current American varieties and the complex flavor of old English varieties. He named the apple he created Delco and planted five acres of it on his orchard in Graytown, New Zealand. Kidd soon came to realize his new apples potential as a commercially successful variety and in 1930 sold the rights to the nursery Duncan and Davies who renamed and marketed the apple as Kidd’s Orange Red.
Recipe Ideas
Recipes that include Kidds Red Apples. One
is easiest, three is harder.
| Windrose Farm | Homepage |
Seasons/Availability
Kidd’s Red apples are available in the fall season.
Current Facts
Kidd’s Red apple, also known as Kidd’s Orange Red is a cross between a Delicious and Cox Orange Pippin apple.
Description/Taste
Medium in size with a conical shape the Kidd’s Red apple has a greenish-yellow skin brushed with a crimson color. Slightly ribbed, irregular pink-red stripes also appear along with sporadic russeting and faint white lenticels (spots). Fine textured but firm, their creamy white flesh is sweet and aromatic.
Nutritional Value
Kidd’s Red apples offer a small amount of vitamin A and C as well as a trace amount of boron and potassium, most of which is located in the apples skin. They also contain pectin, a beneficial fiber that has been shown to help promote healthy cholesterol levels and slow glucose metabolism in diabetics.
Applications
The dense flesh of the Kidd’s Red apple holds up well when baked making them perfect for use in pies, cakes, crisps and bar cookies. Their flavor is enhanced as well, becoming sweeter and exceptionally aromatic when cooked. Try in both savory and sweet cooked preparations. Roast alongside poultry and root vegetables or slow cook to make sauces and soups. Add diced Kidd’s Red apple to batter for breads and fritters or use as a filling for tarts and pastries. The Kidd’s Red is an excellent choice for baked apples, as they will retain their round shape even when hollowed, stuffed and baked.
Geography/History
The Kidd’s Red apple was first developed in 1912 by Horticulturist James Hutton Kidd. Kidd had been experimenting with different crosses in hope of developing an apple that had the attractiveness of current American varieties and the complex flavor of old English varieties. He named the apple he created Delco and planted five acres of it on his orchard in Graytown, New Zealand. Kidd soon came to realize his new apples potential as a commercially successful variety and in 1930 sold the rights to the nursery Duncan and Davies who renamed and marketed the apple as Kidd’s Orange Red.
Recipe Ideas
Recipes that include Kidds Red Apples. One
is easiest, three is harder.| Spinach Tiger |
|
Spicy Maple Roasted Apple Soup |
| Two Twenty One |
|
Apple crisp |
| Dlyn |
|
Apple Pie Bars |
| A Cozy Kitchen |
|
Apple and Cheddar Crostini |
| Cook Almost Anything |
|
Scandinavian Apple Cake |
