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Allington Pippin Apple
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The Allington Pippin apple is most striking for its sharp, candy-like pineapple flavor, though the flavor can vary by growing year. The flavor tends to mellow and become more intensely pineapple-like in storage, remaining quite sharp however. Overall, Allington Pippins are medium-sized and conic. The flesh is cream-colored and the skin pale yellow overlaid with a brownish-red flush and striping. Some fruits have some lenticels and/or russeting. The Allington Pippin tree is moderately vigorous, with some resistance to scab and tending toward heavy crops biennially.
Allington Pippin apples are available in the fall and early winter.
The Allington Pippin apple is a late season English variety of Malus domestica better known in the early twentieth century. They are noted for their strong pineapple flavor. The parents of Allington Pippin are the famed Cox’s Orange Pippin and the King of the Pippins. Allington Pippin is itself the parent of the Cheddar Cross and the Plymouth Cross.
Apples are made up mostly of carbohydrates and water. They do contain both soluble and insoluble fiber, good for the digestive and circulatory systems. They also contain plenty of Vitamin C, mostly located just underneath the skin; Allington Pippins have a particularly high Vitamin C content.
This is a good versatile apple variety for both cooking and eating fresh out of hand. Allington Pippins are especially good for baking, since they keep their shape. They make great tart or pie apples, combined with traditional apple spices such as cinnamon and nutmeg. Earlier season fruits are best for baking and will keep their shape better. As these apples mellow in storage, they become better suited as a dessert variety. The Allington Pippin is also a good juicing and cider apple. They will stay viable in storage for up to three months.
The word pippin describes a number of apple varieties, including the Allington Pippin apple. “Pippin” simply refers to an apple that has been grown from a seed that has randomly sprouted. Apple seeds grow trees that are markedly different from the parent apples they come from. Seeds that grow good apples for home gardening or commercial use often end up as Pippin varieties.
Originally, the Allington Pippin was known as the Brown’s South Lincoln Beauty, and was developed by nurseryman Thomas Laxton in Lincolnshire, England in 1884. It won the Royal Horticultural Society First Class Certificate under this name that same year. Ten years later, another English nurseryman named George Bunyard started growing the variety and renamed it after his own Allington Nursery. Allington Pippins were once popular commercially through the 1930s. Today, they are mostly found in home gardens. This variety grows best in wet, humid climates and is suitable for more northern latitudes such as northern Britain.
Recipes that include Allington Pippin Apple. One is easiest, three is harder.
|Recipes with Essential Oils||Baked Apples with Cinnamon & Nutmeg Streusel|
|Happy Foods Tube||Cloudy Apple Pear Juice|
|Quick Homemade Recipes||Layered Apple Pork Chop Bake|
|Baked By An Introvert||Apple Cobbler|
|Swasthi's Recipes||Apple Juice|