Medium to large in size the Alemow can be recognized by its protruding mammilla or its knob-like and bumpy exterior. Its shape is round to ovate.
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Inventory, 88 ct : 0
This item was last sold on : 09/28/13
Pippin apples are available starting in the fall and lasting through early to mid-winter.
The Pippin apple also know as Newtown Pippin and Albemarle Pippin is one of the oldest apple varieties to come out of the United States. It is believed that there are two varieties of Pippin, green and yellow, though the differences between the two are very subtle and dependent upon growing conditions.
Light green to yellow in color, the Pippin apple is oftentimes splashed with orange and red russetted highlights. Its creamy white flesh is crisp, juicy and aromatic. When first picked the taste of the Pippin has a rich sweet tart apple taste with nuances of spice and pine, a flavor that will pleasantly mellow in cold storage.
Pippin apples are a good source of soluble fiber, which has been proven to help lower cholesterol, control weight and regulate blood sugar. They also contain vitamins A and C, as well as a trace amount of boron and potassium, most of which is located in the apples skin.
An excellent cooking apple the firm flesh of the Pippin is perfect for use in pies, tarts and turnovers. Sliced or cubed Pippin will add sweetness and moisture to cakes, breads and muffins. They can be slow cooked to make apple butter and preserves or pureed to make soups and sauces. Their slightly spicy flavor makes them a popular apple for use in juice and cider. Since they are quick to brown when cut, for fresh preparations the Pippin is best used shortly after slicing. Its flavor pairs well with orange, clove, cranberry, nutmeg, walnuts, dates, almonds, apricots, gorgonzola cheese and thyme.
The Pippin apple is said to have originated as a chance seedling or “pip” near a swamp estate of Gersham Moore, in Newtown, Queens County, New York in 1730. One of the oldest apple varieties of the United Sates, the Pippin is said to have been a favorite of Thomas Jefferson, George Washington and Ben Franklin. In the 1800’s the Pippin was exported to London where it was also a favorite of Queen Victoria. Today the bulk of commercial Pippin apple supply comes out of California, Washington State and Oregon with a smaller supply coming from New York and Virginia.
Recipes that include Pippin Apples. One is easiest, three is harder.