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Pazazz apples are medium to large in size and are round to conical in shape. The smooth, shiny skin is green to yellow with red striping covering the surface. The flesh is pale yellow to cream-colored and is firm and crisp with a few small, dark brown seeds encased in the central fibrous core. Pazazz apples are crunchy, exceptionally sweet, and subtly tart with a flavor similar to honeycrisp, but the flavors are enhanced because the Pazazz apple contains more acid, starch, and sugar.
Pazazz apples are available in the fall through winter.
Pazazz apples, botanically classified as a part of the Rosaceae family, are a new variety of apple that was created from a cross between the honeycrisp and an unknown cultivar. Pazazz apples were created to be an improved variety in terms of taste, coloring, climate tolerance, and cold storage longevity. It is part of a group of apples that are being commercialized in a new fashion by the Apple Varietal Development LLC. This new process involves a club model where growers in the club are the only ones permitted to grow and sell the variety. This transfers control of supply from the tree nurseries to the growers and keeps the market from becoming oversaturated with a specific variety. It also ensures the apples being marketed under a specific name such as the Pazazz meet a certain standard in terms of quality. Of thousands of apple varieties created in this method only a handful make the cut. The Pazazz was selected for its exceptionally sweet flavor and its ability to be successfully grown in a variety of different climates.
Pazazz apples are a good source of vitamin C, flavonoids, and dietary fiber.
Pazazz apples are best suited for both raw and cooked applications such as poaching, baking, or roasting. When used raw, the apples can be sliced and used in green salads with Brussel sprouts, pomegranate, walnut, balsamic, black forbidden rice, or quinoa. Pazazz apples can also be cooked and used in skillet pancakes, turkey burgers, sweet onion bruschetta, and crumbles. Its large size makes it ideal for making stuffed apple preparations. Pazazz apples pair well with pork, chicken, sweet potatoes, pears, honey, sharp cheeses, winter squashes, pecans, and warm spices such as nutmeg, cinnamon, and cardamom. They will keep for a couple months when stored in a cool and dark place or the refrigerator.
Pazazz apples were created naturally with the help of honeybees. Farmer Doug Shefelbine planted honeycrisp apple seeds in his orchard and allowed honeybees to naturally cross pollinate his trees creating new varieties. Shefelbine would then taste the new creations and continue to develop the crosses until he deemed them marketable. It took over ten years to develop the Pazazz and while the other parent of the Pazazz apple is unknown, farmers such as Shefelbine value this natural process in creating sustainable varieties without the use of a test tube.
Pazazz apples were created by farmer Doug Shefelbine at his experimental fruit farm near Eau Claire, Wisconsin and it took over ten years for the variety to be developed. Today Pazazz apples are available at specialty markets across the United States and in Canada.
Recipes that include Pazazz Apples. One is easiest, three is harder.
|Baked Ambrosia||French Apple Cake with Pazazz Apples|
|The Kitchenarium||Pazazz Apple Bacon Chive Scones|
|Indy with Kids||Pazazz Apple Cinnamon Monkey Bread|
|Best Friends for Frosting||Caramel Pazazz Apple Crisp|