John Downie is a well known old variety of crab apple It has pink buds followed by white flowers The fruits are conical bright orange and red which are large for crab apples and of good flavour for jelly Crab apples are lovely ornamental trees The blossom is prolific and the small apples are abundant giving beautiful autumn colour They are self fertile but will pollinate other apple trees and the fruit can be made into crab apple jelly A guide to pollination groups Crab apples are self fertile so do not need a pollinating partner however they themselves are good pollinators of other apple varieties A guide to rootstocks Fruit trees are grafted onto rootstocks which determine the vigour and eventual size of the tree M9 dwarfing 225m planting distance between trees 25m M26 semi dwarfing 2635m planting distance between trees 4m MM106 all purpose 3755m planting distance between trees 5m M25 vigorous 565m planting distance between trees 10m PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Harry Baker is a fairly new variety of Crab apple with green purple leaves and large pink flowers The newest leaves are the brightest Harry Baker are large for a crab apple being dark red with dark pink flesh that last Crab apples are lovely ornamental trees The blossom is prolific and the small apples are abundant giving beautiful autumn colour They are self fertile but will pollinate other apple trees and the fruit can be made into crab apple jelly A guide to pollination groups Crab apples are self fertile so do not need a pollinating partner however they themselves are good pollinators of other apple varieties A guide to rootstocks Fruit trees are grafted onto rootstocks which determine the vigour and eventual size of the tree M9 dwarfing 225m planting distance between trees 25m M26 semi dwarfing 2635m planting distance between trees 4m MM106 all purpose 3755m planting distance between trees 5m M25 vigorous 565m planting distance between trees 10m PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Gorgeous produces large attractive bright red crab apples that stay on the tree well into November Crab apples are lovely ornamental trees The blossom is prolific and the small apples are abundant giving beautiful autumn colour They are self fertile but will pollinate other apple trees and the fruit can be made into crab apple jelly A guide to pollination groups Crab apples are self fertile so do not need a pollinating partner however they themselves are good pollinators of other apple varieties A guide to rootstocks Fruit trees are grafted onto rootstocks which determine the vigour and eventual size of the tree M9 dwarfing 225m planting distance between trees 25m M26 semi dwarfing 2635m planting distance between trees 4m MM106 all purpose 3755m planting distance between trees 5m M25 vigorous 565m planting distance between trees 10m PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Butterball as the name suggests produces a yellow coloured crab apple with flushes of orange The clusters of round apples on heavily laden outward spreading branches give the tree a weeping appearance Crab apples are lovely ornamental trees The blossom is prolific and the small apples are abundant giving beautiful autumn colour They are self fertile but will pollinate other apple trees and the fruit can be made into crab apple jelly A guide to pollination groups Crab apples are self fertile so do not need a pollinating partner however they themselves are good pollinators of other apple varieties A guide to rootstocks Fruit trees are grafted onto rootstocks which determine the vigour and eventual size of the tree M9 dwarfing 225m planting distance between trees 25m M26 semi dwarfing 2635m planting distance between trees 4m MM106 all purpose 3755m planting distance between trees 5m M25 vigorous 565m planting distance between trees 10m PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES FARM PRICES
Dabinett is a well known bittersweet variety producing a high quality cider The fruit is medium sized up to three quarters red flushed Flesh greenish or white sweet and astringent It is a regular cropper very popular in commercial cider orchards A guide to pollination groups Most fruit trees need another tree in the vicinity in flower at the same time for pollination The flowering time is given a pollination group letter A E There is some flowering overlap between adjacent letters so an apple in group B can be pollinated ideally with another from the same group but can also be pollinated from the group either side in this example group A or C A guide to rootstocks Fruit trees are grafted onto rootstocks which determine the vigour and eventual size of the tree M9 dwarfing 225m planting distance between trees 25m M26 semi dwarfing 2635m planting distance between trees 4m MM106 all purpose 3755m planting distance between trees 5m M25 vigorous 565m planting distance between trees 10m PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Yarlington Mill is a medium to large sized red cider apple The flesh is sweet and white sometimes flushed red It is a bittersweet type with some astringency making a very enjoyable cider on its own A guide to pollination groups Most fruit trees need another tree in the vicinity in flower at the same time for pollination The flowering time is given a pollination group letter A E There is some flowering overlap between adjacent letters so an apple in group B can be pollinated ideally with another from the same group but can also be pollinated from the group either side in this example group A or C A guide to rootstocks Fruit trees are grafted onto rootstocks which determine the vigour and eventual size of the tree M9 dwarfing 225m planting distance between trees 25m M26 semi dwarfing 2635m planting distance between trees 4m MM106 all purpose 3755m planting distance between trees 5m M25 vigorous 565m planting distance between trees 10m PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Harry Masters Jersey is a mid season bittersweet variety which makes a high quality cider Medium sized conical apples greatly flushed dark red The flesh is sweet and astringent It is a reliable cropper becoming ready late October Flowers mid to late May A guide to pollination groups Most fruit trees need another tree in the vicinity in flower at the same time for pollination The flowering time is given a pollination group letter A E There is some flowering overlap between adjacent letters so an apple in group B can be pollinated ideally with another from the same group but can also be pollinated from the group either side in this example group A or C A guide to rootstocks Fruit trees are grafted onto rootstocks which determine the vigour and eventual size of the tree M9 dwarfing 225m planting distance between trees 25m M26 semi dwarfing 2635m planting distance between trees 4m MM106 all purpose 3755m planting distance between trees 5m M25 vigorous 565m planting distance between trees 10m PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Sweet Alford is a sweet cider variety originating in Devon It has medium sized conical apples which are flattened at the ends The yellow waxy skin is flushed up to one third orange Flesh is sweet and white with no astringency Flowering time is mid May A guide to pollination groups Most fruit trees need another tree in the vicinity in flower at the same time for pollination The flowering time is given a pollination group letter A E There is some flowering overlap between adjacent letters so an apple in group B can be pollinated ideally with another from the same group but can also be pollinated from the group either side in this example group A or C A guide to rootstocks Fruit trees are grafted onto rootstocks which determine the vigour and eventual size of the tree M9 dwarfing 225m planting distance between trees 25m M26 semi dwarfing 2635m planting distance between trees 4m MM106 all purpose 3755m planting distance between trees 5m M25 vigorous 565m planting distance between trees 10m PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Variety Mixed Cider Apple Trees Malus domestica Description Cider Apple Trees are cultivated specifically for cider production offering a range of apple varieties perfect for creating highquality flavorful ciders These trees thrive in diverse climates are hardy and produce apples with the ideal balance of sweetness acidity and tannins Key Features Varieties Includes popular cider apples like Dabinett Kingston Black and Yarlington Mill Fruit Characteristics Apples range from bittersweet to sharp perfect for blending in cider production Growth Habit Medium to large trees with some varieties selffertile and others requiring crosspollination Harvest Season Autumn SeptemberNovember Hardiness Adaptable to temperate climates resilient against harsh weather Ideal For Home and commercial orchards Cider enthusiasts and craft cider production PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
PRODUCT INFO There are many different varieties of Cucumbers that can be divided into two different groups: pickling and slicing. Pickling cucumbers are smaller, can be oblong and short to long and cylindrical, and have thin, green skin which is ideal for pickling. Slicing cucumbers are large and cylindrical, averaging 15-20 centimeters in length, and have thick skin. The skin can be smooth or ribbed with small bumps and nodes depending on the variety. Slicing cucumbers are most commonly seen in the local market's produce section and can range in color from dark green, to yellow or white. The inner flesh is light green with pale, edible seeds and has a crisp, aqueous texture and mild floral and grassy flavor. USES Cucumbers are commonly consumed raw. Slice cucumbers and add to salads or a crudite plate. Marinate Cucumbers in oil, vinegar, and spices and serve with sugar snap peas and mint leaves. Shred Cucumber into a cheesecloth and squeeze to remove as much moisture as possible and then mix with yogurt and dill for a tatziki sauce. It can also be sliced lengthwise, diced, and added to quinoa or bulgur wheat salad. Cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions. Cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Cucumber is used, wrap the remaining piece tightly in plastic and store in the refrigerator to prevent dehydration. SEASONS Cucumbers are available year-round.
PRODUCT INFO Big Cucumber, fruit length 15 cm or more, fruit width more than 2.5 cm, thick flesh, small intestine. For varieties in Thailand, the bark is green to dark green. especially the part near the fruit pole and the end of the fruit has a light green or white dot There is a white stripe that extends to the tip of the fruit. foreign species The result will be a uniform dark green color. USES Big cucumbers are commonly consumed raw. Slice cucumbers and add to salads or a crudite plate. Marinate Cucumbers in oil, vinegar, and spices and serve with sugar snap peas and mint leaves. Shred big cucumbers into a cheesecloth and squeeze to remove as much moisture as possible and then mix with yogurt and dill for a tatziki sauce. It can also be sliced lengthwise, diced, and added to quinoa or bulgur wheat salad. Big cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions. Big cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Big cucumbers is used, wrap the remaining piece tightly in plastic and store in the refrigerator to prevent dehydration. SEASONS Big cucumbers are available year-round.
PRODUCT INFO Thai garlic (Kratiem) produces petite bulbs with six to eight cloves that grow surrounding the central scape. The outer wrappers are tight and firm with many beige layers varying with stripes and flushing of purple and tan. The inner wrappers are a dusty rose, and these encase the creamy ivory cloves. Thai garlic has a bold, pungent flavor with an aroma equally strong. The fiery flavor increases in intensity after the initial taste and will linger on the palate. When cooked, the heat will mellow to a medium spice. SEASON Thai garlic are available year-round.
PRODUCT INFO Thai Shallots are small in size and are oblong in shape with a rounded center tapering to pointed, slightly curved ends. The bulbs are encased in dry, papery, thin bright red skin that easily flakes when touched. Inside the skin, there are clusters of 2-3 cloves of individually wrapped segments similar to garlic, and the firm, dense, and juicy cloves are pale white, almost translucent, with red-purple rings. Thai Shallots are aromatic, pungent, sweet, and crisp when raw and when cooked, they develop a sweet, savory flavor with notes similar to garlic. SEASON Red Shallots are available year-round.
PRODUCT INFO Thai eggplants can have an elongated, cylindrical shape to a small, globular shape, averaging 2-3 centimeters in diameter. The outer skin is smooth and glossy and ranges from dark green, light green, to white. The vivid green hues begin at the fruit's stem and then fade to a creamy white in a striping pattern. The inner flesh is pale green to white and contains many small, brown, edible seeds. Thai eggplants are crunchy and mild with a slightly bitter taste. USES Thai eggplants can be consumed in both raw and cooked applications such as grilling, frying, baking, pureeing, stewing, stuffing, and pickling. This eggplant is unique because unlike other eggplant varieties that require cooking, it can be used in raw preparations, such as salads and crudite. The seeds are edible but can be difficult to chew. In cooked applications, Thai eggplants are most commonly used in curries, and when cooked they become soft and soak up the sauce with ease. They can also be sliced and added to stir-fries or battered and fried into a tempura side dish. Thai eggplant pairs well with aromatics such as garlic, ginger, and onions, herbs such as basil, oregano, cilantro and parsley, nightshade family members including tomatoes, potatoes, and peppers, as well as coconut milk, soy sauce, shellfish, and poultry. Thai eggplants will keep up to three days when stored in a cool and dry place. SEASON Thai eggplants are available year-round.
PRODUCT INFO Purple eggplants are long and thin, averaging 15-20 centimeters in length and 5 centimeters in diameter. These fruits can be crooked or straight, and its thin outer skin ranges from violet to bright purple. The inner flesh is cotton white, semi-firm, and nearly seedless. Purple eggplants have a mild and sweet flavor without the bitterness associated with eggplant. USES Purple eggplants are best suited for cooked applications such as braising, stir-frying, sauteing and grilling. Their tender flesh cooks quicker than most Purple eggplant varieties, and its flavor and texture will be at its peak when baked. Stir-frying Purple eggplant is the most popular preparation method as the eggplant has a meaty and flavorful texture. Purple eggplant holds up well to spicy, sweet, and savory flavors. Complimentary ingredients include cumin, garlic, ginger, cilantro, fermented beans, chilies, soy sauce, vinegar, mushrooms, onions, sesame oil, chicken, pork, chickpeas, lentils, hardy greens, and summer vegetables such as tomatoes and squashes. Purple eggplant will keep up to one week when stored in a cool and dry place. SEASON Purple Eggplant is available year-round.
PRODUCT INFO Small purple eggplant has both spherical and oval shapes. Properties of small purple eggplant no matter what color it is useful in many ways, for example, it is beneficial for diabetics because small purple eggplant contains substances that help strengthen the function of glucose, help drive parasites, help digestion, which helps the system. Excreted as well, in Small purple eggplant contains substances that are active against the growth of colon and liver cancer, help treat asthma, relieve bronchitis, lower cholesterol levels, reduce blood lipids. If anyone wants to lose weight, you can choose to eat eggplant to cook or eat fresh. USES Small Purple Eggplant Ingredients In addition to providing beautiful and appetizing colors It is also beneficial to the body as well. SEASONS Small Purple Eggplant is available year-round.
PRODUCT INFO Puffball mushrooms range from small to very large in size, averaging 10-70 centimeters in diameter, and are round, oblong, to oval in shape. Some species are small, golf-ball sized, while others can grow as large as soccer balls. The white fruiting body can be smooth or bear some small scales, warts, or spines and is firm, airy, and spongy. There is also a protective coating that helps keep debris and dirt from entering the flesh. When sliced, the flesh should be pure white and never have any color. Puffball mushrooms are white when young and transition to a yellow-brown when mature and are rendered inedible when they reach this state. There are little to non-existent stems, and the spores are produced internally in the fruiting body. When young, Puffball mushrooms have a mild, nutty, and earthy flavor. Puffball mushrooms contain some phosphorus, manganese, selenium, and clavacin. USES Puffball mushrooms are best suited for cooked applications such as sauteing, pan-frying, and baking. Referred to as the �¢??breakfast mushroom" Puffball mushrooms pair well with egg dishes and are enhanced when sauteing and browned in simple ingredients such as garlic and butter. They can be sliced thinly and rolled with meat and vegetables, chopped into stir-fries, or grilled with marinades. They can also be cut into slices, battered, and fried, sliced and used as noodles in lasagna or ravioli, used as the dough in pizza, chopped into croquettes, blended into hummus, pureed into gravies, or dried and ground into a powder to use as a flavoring agent. The rotund mushrooms can be substituted for tofu or eggplant in many recipes. The flesh readily absorbs accompanying flavors so oil should be used sparingly. Puffball mushrooms pair well with tomatoes, broccoli, beets, rutabagas, radishes, turnips, parmesan cheese, garlic, poultry, scallops, crab meat, and tuna. They do not store well and should be used immediately after harvest. They can also be frozen between sheets of plastic and stored for extended use. Season Puffball mushrooms are available in the late summer through fall.
PRODUCT INFO Ear mushrooms are small to medium in size, averaging 3-8 centimeters in diameter, and are curved and wavy with an ear-like or cup-like shape. The fruiting bodies are brown to dark brown with a slippery or gelatinous texture and can be made up of smooth, wavy edges or many folds and wrinkles with some veining. With age, the gill-less and stemless fungus darkens, and the spores range in color from yellow, cream, to white. When cooked, Wood Ear mushrooms are firm, crunchy, and toothsome with a mild, musty flavor. Ear mushrooms contain iron, protein, fiber, and vitamins B1 and B2 USES Ear mushrooms are best suited for cooked applications such as boiling, stir-frying, and sauteing. Before cooking, the fungus should be rinsed, and any tough patches should be removed. Used for their chewy and toothsome texture, they can be added to soups, salads, or stir-fries and readily absorb accompanying flavors. Ear mushrooms are commonly added to Chinese hot and sour soup and to Szechwan and Hunan cuisine to soak up the spicier flavors. Outside of China, ear mushrooms are most commonly found in dried form and can easily be reconstituted. To rehydrate, the fungus should be soaked in water for at least half an hour. Ear mushrooms pair well with potatoes, fermented black beans, green onions, onions, ginger, soy sauce, red wine vinegar, sesame oil, cilantro, parsley, bay leaves, allspice, snow thistle, cucumber, bamboo shoots, green peas, tofu, pork, ham, shrimp, and crab. They should be used immediately and will only keep for a couple of days when wrapped in paper towels and stored in the refrigerator. Season Ear mushrooms are available from early summer through early winter, while the cultivated versions are available year-round.
PRODUCT INFO Golden Mushroom are very small in size and grow in bouquets of tightly packed, long stems topped with petite, convex caps. The snow-white caps are tender, smooth, delicate, and are connected to matching white stems that are thin and can grow up to twelve centimeters in length. Golden Mushroom are crisp and firm with a crunchy bite and a mild, fruity flavor. Golden Mushroom contain dietary fiber, niacin, calcium, potassium, selenium, copper, phosphorus, and iron. They are also known to have anti-inflammatory properties and are excellent immune system boosters. USES Golden Mushroom are best suited for both raw and cooked applications such as simmering, blanching, and boiling. Before consuming, the ends should be trimmed, the mushrooms should be washed, and any slimy stems should be discarded. The delicate, crunchy texture of Golden Mushroom can be served fresh in salads, lightly sauteed and added into stir-fries and noodle dishes, mixed into omelets, risottos, curries, sushi, or even in spring rolls. They are most commonly used in hot pot soups, added in for texture, but they can also be blanched in a soy sauce-based mixture and served as a main dish. Golden Mushroom pair well with soba noodles, vermicelli, soy sauce, miso, garlic, onion, scallions, seaweed, kale, ginger, bacon, seafood such as crab, lobster, or shrimp, lemongrass, fresh herbs, long beans, carrots, celery, snap peas, bell pepper, and water chestnuts. They will keep up to one week when stored in a paper bag in the refrigerator. Season Golden Mushroom are available year-round.
PRODUCT INFO Shiitake mushrooms range in colors from amber to paper bag-brown. Each mushroom has an umbrella shaped cap with a curled rim. Their caps have a cream-colored supple-firm interior. Unlike mature shiitake mushrooms, Shiitake mushrooms are entirely edible as their thin stalks are still tender when young. When cooked, shiitakes release a garlic-pine aroma and have a rich, earthy, umami flavor. These shiitakes are farm raised and harvested on protein-filled sterile sawdust logs that have been inoculated with shiitake spores. The individual logs can produce over 4 pounds of mushrooms during their lifetime. They are also 100% recyclable; once the logs are exhausted they can be used for composting or as a natural fertilizer. USES Shiitake mushrooms, like mature Shiitake, are widely used in Asian cuisine. They are not limited to Asian recipes, though, and as a cultivated variety, they may be substituted in recipes calling for "wild mushrooms". Pair shiitake with Asian mustard greens, eggplant, rice, noodles, garlic, soy and chile. May be sauteed, roasted or skewered and grilled. Season Shiitake mushrooms are harvested on logs year-round. Their growth, and hence availability, is dependent upon how well the log feeds them.
