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Blondee apples are medium-sized and have a shape very similar to Gala apples. The apples have a smooth yellow skin with slight russeting at the stem and scattered tan-colored lenticels (pores). Occasionally, Blondees will be tinged with green or have a slight red blush where the skin had more sun exposure. With a firm, bright white flesh that is slow to brown, the crisp and crunchy Blondee apple is resistant to bruising. They have a mild, sweet taste with almost no acidity. There are hints of honey, green banana, ginger, and melon.
Blondee apples are available in the late summer and early fall.
The new Malus domestica variety, “Blondee” was discovered growing amongst an orchard of Gala apples. It ripens a few days before the Gala and is one of the only yellow apples available in the early weeks of apple season. Blondees have been described as “yellow Galas.” They are under license from International Plant Management.
Apples are low in calories, with one medium apple containing around 100 calories. Apples also do not have nay fat, sodium, or cholesterol. They do have 17% of the daily recommended value of dietary fiber, necessary for digestion. Additionally, apples have 14% of the daily recommended value of Vitamin C, important in keeping the immune system functioning.
Blondee apples can be used similarly to their parent, Gala, and can be substituted in recipes calling for Gala apples. They are good eaten fresh, out-of-hand. The round, yellow apples retain their shape when baked; they mix nicely with tarter-flavored apples in pies and tarts. Their flavor adds sweetness to applesauce when mixed with other early season apples. Blondee apples can keep refrigerated for two to three months.
New apple varieties come to market in a number of different ways. Typically, some are developed through breeding programs, and some are discovered growing wild in orchards. The Blondee was discovered as a sport of an existing variety—in this case, Gala. Sports generally are very similar to their single parent, though Blondees differ somewhat in appearance and taste from Gala.
The Blondee apple was discovered in 2000 by Tom and Bob McLaughlin in Portsmouth, Ohio. Grown in an area of the US known as the Apple Belt, Blondee apples were introduced into the market in 2012. These new “yellow Galas” are licensed to nine nurseries across the globe, and are predominantly being marketed to large growers and home growers alike.
Recipes that include Blondee Apples. One is easiest, three is harder.
|The Mediterranean Dish||Easy Apple Strudel with Phyllo|
|A Family Feast||Apple Chunkies|
|Candy Coated Culinista||Apple Sauce|