The largest of all tree-borne fruits, jack fruit is oval-shaped and knobbly-skinned. This fruit can weigh up to eighty or ninety pounds.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Hubbardston Nonesuch Apple
Inventory, lb : 0
Hubbardston Nonesuch apples grow on trees that bear fruit early and heavily. They are on the large size with some ribbing, with orange-red skin and gold accents. The skin may have lenticels or russeting. The creamy white flesh is hard and crisp; its flavor is rich and spicy, with complex nutty notes, yet mild. The longer they age, the sweeter and less complex these apples get. The Hubbardston Nonesuch pairs well with aged cheddar cheeses, which complement their sweetness. The flesh tends not to brown very quickly when exposed to air.
Hubbardston Nonesuch apples are available in the fall.
The Hubbardston Nonesuch apple is an old variety of Malus domestica from Massachusetts.
Apples are high in Vitamin C and dietary fiber, which are needed in the diet for the immune system and digestive systems respectively. They also contain phytonutrients, which help protect the body's cells from free radicals.
This is a good all-round apple, great for eating fresh and for cooking, though used less often for baking. Hubbardston Nonesuch was also traditionally used as a cider apple. They keep well under proper storage conditions for up to two months.
These days, more people are interested in heritage varieties of apples instead of the same few commercially-produced apples that are widely available in grocery stores. Hubbardston Nonesuch is one of these old apples that is being reclaimed today by consumers interested in their unique flavors.
The Nonesuch is named after the town in central Massachusetts where it was first found—Hubbardston. Historical references to the Nonesuch begin in the 1832, but it is not known exactly when it was discovered. It was a popular variety of apple in the 1800s in the Northeast, but was replaced by other varieties that were easier to grow commercially. It grows best in temperate climates such as New England.