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Spijon apples are large with a beautiful dark red blush covering all or almost all of the skin. Inside, the flesh is light yellow with a firm texture. The flavor recalls its Jonathan heritage— it is considered subacid, with a little tartness.
Spijon apples are available in late fall and winter.
Spijon apples are a twentieth century American variety of Malus domestica. The parentage of Spijon includes Red Spy and Monroe (which is itself a cross of Jonathan and Rome). It is a late season or winter apple, ripening around the same time as Northern Spy.
Apples are low in calories and high in beneficial nutrients. One medium apple has less than 100 calories, and does not contain sodium, cholesterol, or fat. Apples do contain almost 20 percent of the daily recommended value of dietary fiber, and almost 15 percent of the daily recommended value of Vitamin C, along with smaller amounts of other nutrients such as Vitamin B and boron.
Spijons are good dessert apples, wonderful for eating fresh out of hand. They are also good processing apples, and can be cooked down into a superior applesauce. They can be substituted for Jonathan’s in recipes, since they are similar in flavor. Pair with classic apple spices such as cinnamon, ginger, and nutmeg. Spijons store well for several months in a cool, dry area such as the refrigerator.
Many modern American varieties of apples, were developed at agricultural research stations such as the New York Agricultural Experiment Station, which introduced Spijon. New York’s station opened in 1880 and has used scientific methods to improve agricultural practices and products throughout the state. It has developed over 250 fruit varieties since then, including several famous apples such as Cortland, Empire, and Macoun.
Spijon was first developed in 1944 at the New York Agricultural Experimental Station in Geneva, NY. After several years of testing, it was released to market in 1968. Spijon grows well in the mild summers and cold winters in areas such as upstate New York.