Produce Briefs...
Hot House Cucumbers
Similar to common cucumbers, hothouse cucumbers are much longer, contain fewer seeds and are most often called English cucumbers.
Brussels Sprouts
Brussels sprouts are members if the Brassica family and therefor kin to broccoli and cabbage. They do, indeed, resemble miniature cabbage. They are hardy and slow growing winter vegetable.
Seasons/Availability
Rome apples are first harvested in late September and October with supplies typically lasting into January.
Current Facts
Rome apples are a member of the rose family (Rosaceae) and of the species malus domestica. When first grown the Rome apple was known as Gillette’s Seedling, today it is marketed under a the variety names; Rome, Red Rome and Rome Beauty.
Description/Taste
The thick skin of the Rome apple is solid bright to deep red in color. Its creamy yellow flesh is crisp and dense offering a mildly sweet and tangy flavor with a slightly flora aroma.
Nutritional Value
Rome apples are low in calories, cholesterol free and rich in soluble fiber, which has been shown to promote a healthy cardiovascular system. They also contain a fair amount of potassium and vitamin C as well as some iron, vitamin A and boron.
Applications
Rome apples are one of the best cooking apples on the market. Their dense flesh holds up well when baked making them perfect for use in pies, cakes, breads and cookies. Their flavor is enhanced as well, becoming sweeter and exceptionally rich when cooked. Try in both savory and sweet cooked preparations. Chop and add to stuffing and quiche. Roast alongside meat and root vegetables. Add diced Rome apple to pancake batter or use as a filling for tarts. They can be slow cooked and pureed to make sauces and soups. Rome apples are a choice apple when making baked apples, as they will retain their round shape even when hollowed, stuffed and baked.
Geography/History
The Rome apple was named after Rome Township, Ohio where the apple was first planted by chance in 1817 on the Gillett family property. Joel Gillett had purchased several trees to start an orchard and he found one of the seedlings purchased was very small and unlike the other trees. He gave this tree to his son, 14 year old Alanson who took the tree and planted it by a river on their property. Once the tree reached an age where it was producing fruit the Gillett family and neighbors noticed the fruit was exceptionally good and began to take grafts of the tree. H.N. Gillett, a cousin, was one of the first to graft the tree and took it to a nursery in order to market it to other growers in the area. The apple quickly became a popularly grown variety in Rome Township, Ohio and the surrounding areas. Today, Rome apples are grown in apple growing regions throughout the United States.
Recipe Ideas
Recipes that include Rome Apples. One
is easiest, three is harder.
Rome apples are first harvested in late September and October with supplies typically lasting into January.
Current Facts
Rome apples are a member of the rose family (Rosaceae) and of the species malus domestica. When first grown the Rome apple was known as Gillette’s Seedling, today it is marketed under a the variety names; Rome, Red Rome and Rome Beauty.
Description/Taste
The thick skin of the Rome apple is solid bright to deep red in color. Its creamy yellow flesh is crisp and dense offering a mildly sweet and tangy flavor with a slightly flora aroma.
Nutritional Value
Rome apples are low in calories, cholesterol free and rich in soluble fiber, which has been shown to promote a healthy cardiovascular system. They also contain a fair amount of potassium and vitamin C as well as some iron, vitamin A and boron.
Applications
Rome apples are one of the best cooking apples on the market. Their dense flesh holds up well when baked making them perfect for use in pies, cakes, breads and cookies. Their flavor is enhanced as well, becoming sweeter and exceptionally rich when cooked. Try in both savory and sweet cooked preparations. Chop and add to stuffing and quiche. Roast alongside meat and root vegetables. Add diced Rome apple to pancake batter or use as a filling for tarts. They can be slow cooked and pureed to make sauces and soups. Rome apples are a choice apple when making baked apples, as they will retain their round shape even when hollowed, stuffed and baked.
Geography/History
The Rome apple was named after Rome Township, Ohio where the apple was first planted by chance in 1817 on the Gillett family property. Joel Gillett had purchased several trees to start an orchard and he found one of the seedlings purchased was very small and unlike the other trees. He gave this tree to his son, 14 year old Alanson who took the tree and planted it by a river on their property. Once the tree reached an age where it was producing fruit the Gillett family and neighbors noticed the fruit was exceptionally good and began to take grafts of the tree. H.N. Gillett, a cousin, was one of the first to graft the tree and took it to a nursery in order to market it to other growers in the area. The apple quickly became a popularly grown variety in Rome Township, Ohio and the surrounding areas. Today, Rome apples are grown in apple growing regions throughout the United States.
Recipe Ideas
Recipes that include Rome Apples. One
is easiest, three is harder.
