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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.
Grower
Ashmead’s Kernel apples are green to yellow, small to medium in size with a squat slightly lopsided shape. Its exterior is more often than not speckled with rough brown patches or “russeting” as well. Its juicy flesh is firm with a creamy yellow hue and crisp bite. It exudes an aromatic scent similar to that of orange blossoms and has a sweet and slightly tart flavor with nuances of pears, spice and nuts. Its flavor is strong and sharp when first picked but like many heirloom varieties will mellow out nicely after a month or two in cold storage.
Ashmead's Kernel apples are available in the fall season.
Dating back to the 17th century the Ashmead’s Kernel is still today a popular variety among heirloom apple enthusiasts.
Ashmead’s Kernel apples are a great source of soluble fiber, which helps to reduce cholesterol and prevent cardiovascular diseases. Additionally they are also a good source of vitamin C and A with trace amounts of potassium and iron as well.
The Ashmead’s Kernel has long been touted for its excellence as a dessert apple. Its sharp flavor and crisp texture complements pies, tarts, galettes, turnovers and other pastries. Add chopped Ashmead’s Kernel to batter for cakes, muffins and scones to add moisture and sweetness. Its spicy flavor makes it perfect for use in sauces, chutney, preserves and ciders. A versatile apple the Ashmead's Kernel can be baked, roasted, sautéed, juiced, grilled or used fresh in raw preparations.
This European apple was developed from a seed planted in the early 1700s by Dr. Thomas Ashmead in Gloucester, England, for whom it is named. "Kernel" is an old term for the seed used to grow a fruit tree. It gained popularity in England as a dessert and cider apple and later made its way to North America along with other European varieties via travelers exploring the New World. Though it never took off as a mass commercially produced apple it still today remains a popular heirloom variety in both the United States and Europe.
Recipes that include Ashmead's Kernel Apples. One
is
easiest, three is harder.
People have shared Ashmead's Kernel Apples using the Specialty Produce app for iPhone and Android.
| Windrose Farm | Homepage |
Description/Taste
Ashmead’s Kernel apples are green to yellow, small to medium in size with a squat slightly lopsided shape. Its exterior is more often than not speckled with rough brown patches or “russeting” as well. Its juicy flesh is firm with a creamy yellow hue and crisp bite. It exudes an aromatic scent similar to that of orange blossoms and has a sweet and slightly tart flavor with nuances of pears, spice and nuts. Its flavor is strong and sharp when first picked but like many heirloom varieties will mellow out nicely after a month or two in cold storage.
Seasons/Availability
Ashmead's Kernel apples are available in the fall season.
Current Facts
Dating back to the 17th century the Ashmead’s Kernel is still today a popular variety among heirloom apple enthusiasts.
Nutritional Value
Ashmead’s Kernel apples are a great source of soluble fiber, which helps to reduce cholesterol and prevent cardiovascular diseases. Additionally they are also a good source of vitamin C and A with trace amounts of potassium and iron as well.
Applications
The Ashmead’s Kernel has long been touted for its excellence as a dessert apple. Its sharp flavor and crisp texture complements pies, tarts, galettes, turnovers and other pastries. Add chopped Ashmead’s Kernel to batter for cakes, muffins and scones to add moisture and sweetness. Its spicy flavor makes it perfect for use in sauces, chutney, preserves and ciders. A versatile apple the Ashmead's Kernel can be baked, roasted, sautéed, juiced, grilled or used fresh in raw preparations.
Geography/History
This European apple was developed from a seed planted in the early 1700s by Dr. Thomas Ashmead in Gloucester, England, for whom it is named. "Kernel" is an old term for the seed used to grow a fruit tree. It gained popularity in England as a dessert and cider apple and later made its way to North America along with other European varieties via travelers exploring the New World. Though it never took off as a mass commercially produced apple it still today remains a popular heirloom variety in both the United States and Europe.
Recipe Ideas
Recipes that include Ashmead's Kernel Apples. One
is
easiest, three is harder.| The Gardeners Eden |
|
Heirloom Apple Cake |
Recently Shared
People have shared Ashmead's Kernel 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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