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Ramps
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
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
McIntosh apples are vivid red brushed with bright green, oftentimes speckled with white lenticels (spots). The amount of red or green on the skin of the McIntosh will vary depending on when it was harvested. Early season apples will have more green and later season will sometimes be almost all red. The flavor as well will vary, with the later season apples taking on a slightly sweeter taste than those picked earlier in the season. The McIntosh apples crisp flesh is exceptionally juicy and bright white in color. When first picked the flavor of the McIntosh apple has a strong sweet-tart taste with nuances of spice, this flavor will mellow slightly in cold storage.
Seasons/Availability
McIntosh apples are available in the fall and early winter.
Current Facts
While the exact parental origin of the McIntosh apple is unknown it is known to be a relative of many popular new varieties such as the Empire, Cortland, Liberty, Macoun, Lobo and Spartan.
Nutritional Value
McIntosh apples are low in calories, high in water content and offer a fair amount of vitamins A, C and B. They also contain a dietary fiber known as pectin, which has been shown to lower cholesterol levels and trace amounts of boron, which has been touted for its ability to help build strong bones.
Applications
McIntosh apples can be used cooked or raw and in both sweet and savory preparations. Add slices atop a pizza or tart, use chopped as a stuffing or puree and add to a soup. The flesh of the McIntosh apple is delicate and will breakdown when cooked. Pair with dense apples such as Granny Smith, Rome, Green Dragon or Fuji to make pie filling or slow cook to make sauces and chutney. Diced McIntosh will add sweetness and moisture to cakes, breads and cookies. Their slightly spicy flavor and juiciness makes them a perfect apple for use in juice and cider. Its flavor pairs well with maple, pecans, celery, pork, blackberries, cherries, cinnamon, nutmeg and flavorful cheeses such as feta, gorgonzola and sharp cheddar.
Geography/History
In 1811 when clearing the land on his farm in the Matilda township of Ontario, Canada John McIntosh discovered several unidentified tree seedlings growing. The trees were transplanted and grown on the family's land. One of the trees produced an apple that was noted to be of exceptional quality and was given the family name, McIntosh as its own. The McIntosh family played an integral part in distributing both the McIntosh apples and apple trees. Thriving in cold climates, today the McIntosh apple is a popularly grown variety in Canada and throughout the midwest and northeast United States.
Recipe Ideas
Recipes that include McIntosh Apples. One
is
easiest, three is harder.Recently Shared
People have shared McIntosh Apples using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Near Santa Monica, California, United StatesSee Canyon 805-459-1829 About 557 days ago, 8/21/19 Sharer's comments : Beautiful McIntosh Apples from Cirone Farms |
