The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
White Pearmain Apples
Inventory, lb : 0
This item was last sold on : 01/10/20
White Pearmain apples are medium to large in size and are round to conical in shape. The pale green to yellow skin may have some red blush on one side and is waxy and tough. It is also covered in many russet dots. The fine-grained flesh is creamy white to yellow and is crisp, firm, and juicy. There are also many small, flat, and plump, light brown seeds that are encased in the large central fibrous core. White Pearmain apples are aromatic with a subacid and slightly sweet flavor with pear undertones.
White Pearmain apples are available in the fall.
White Pearmain apples, botanically classified as Malus domestica, are a late-season variety that grow on vigorous and heavy-bearing trees. Also known as the Winter White Pearmain, Winter Queening, Winter Quoining, Cambellite, Campbellite, and Griffin’s Pearmain, White Pearmain apples are considered to be one of the oldest English apples in existence today and are prized as a choice dessert apple among the heirloom varieties.
White Pearmain apples are a good source of soluble fiber, vitamins A and C, and contain trace amounts of boron and potassium, most of which is located in the skin of the apple.
White Pearmain apples are best suited for raw applications as they are most commonly used as a dessert apple, consumed fresh out of hand. They can also be used in sweet preparations such as baked into bread, cakes, bars, and muffins. Combine with other baking apples such as granny smith, rome, or mutsu when making pies, tarts, and crisps for balanced flavor. White Pearmain apples can be chopped and stuffed in roasted winter squashes or cooked down to make sauces, soups, or chutney. They can also be pressed and used to make cider. White Pearmain apples will keep up to three months when stored in a cool and dark place or the refrigerator.
White Pearmain apples have an unknown heritage as it was believed to have been lost throughout continued propagation over time. In an effort to define the nameless variety, they were once mislabeled as the old New Jersey apple the michael henry pippin because their shapes and appearance were similar, but it was decided after some deliberation that the two varieties were distinct. They were then reclassified as a White Winter Pearmains by the American Pomological Society in 1858.
There is some debate over the origin of the first White Pearmain apple. Some believe it to be of American decent coming from the tree grafts of early pomologists traveling in the eastern United States. Others suspect it to be a relative of an old English apple that dates back to 1200 BCE. Today White Pearmain apples can be found at specialty markets in the United States and Europe.