Anise is a seed-like fruit grown in the world's temperate climates. The seeds can be ground fresh, or used whole to add a warm, licorice-like flavor to your favorite dish. Suggested Uses: Anise seed is used extensively to flavor liquors, cookies, cakes, fruit dishes, coleslaw, rye bread, apple pie and meats. It also makes a wonderful addition to teas.Product Notes:…
Ashmead's Kernel originated from a seed planted around 1700 by a Dr Thomas Ashmead in Gloucester. The Ashmead's Kernel apple is medium size, golden-brown skin with a distinct crisp, nutty snap. The fruit explodes with a champagne-sherbet juice infused with a sugary and sharp character. The Ashmead's Kernel apple is one of our favorite apples.
Court Pendu Plat apple is derived from Corps Pendu, referring to the shortness of the stem. The Court Pendu Plat apple tree was first recognized in France in early 1600's for its exceptional qualities. It has a rich, aromatic flesh with a good balance of sugar and acid; the flavor further develops after harvest.
As the name implies, this apples is very crisp and juicy with perfect acid/sweet balance. It is one of our best varieties for eating out of hand and is also an excellent keeper.
Always one of the last varieties we harvest, this apple has it all — crisp, juicy, tart and by far the best storage apple we grow. This apple is great for eating out of hand, baking, salads and anything else you could think of doing with an apple.
Developed by the University of Minnesota and introduced in 1978, best known as one of the parents of Honeycrisp. However, this apple is a great variety in and of itself. Its own parentage is Malinda and Northern Spy. The light yellow flesh is hard and crisp, with plenty of juice. The flavor is distinctive, strong, sweet, nutty, and aromatic.
Dating back to 1635 in the small town of Roxbury, MA near Boston, this is one of the oldest named varieties originating in North America. Excellent for cider, a fine keeper and good for eating fresh out of hand. Firm, slightly coarse, fairly tender, yellowish-white flesh with lots of sugar and acidity.
Arrowroot powder is an excellent thickening for delicate sauces and soups, or sauces that need to be cooked at low temperature such as dairy or egg based sauces. Arrowroot is a nutritious and easily digestible starch.
