Apple of the Week: Golden Russet

Starting this week, I plan to highlight a different apple variety each week.  There are so many different delicious apples available right now, I thought why not go through each type so we can learn more about them!  We'll start with a Nova Scotia (and my) favourite: the Golden Russet

Golden Russet is usually considered as one of the best-flavored of the American russet apples.  "Russet" actually refers to the russeting of the skin, and there are many different varieties of russet apples, at Noggins we grow the Golden Russet.  This apple is a classic, great for fresh eating, cooking, and cider.

 Comments: 

More info about the Russet Apple:

Golden Russet is a cultivar of long standing, noted for its high eating quality. Its distinct appearance gives it a special market niche. In early settlement days it was favoured for its ability to retain full flavour and juiciness (even though somewhat shriveled) in unheated cellar storage. Highly valued as a sweet cider apple since as little as 10% will provide a distinctive flavour to the juice. 

Many apple cultivars have some natural russeting, but some are almost entirely covered in it.  Russet apples often exhibit a scent and flavour reminiscent of nuts, and are often very sweet. Despite this, modern apple breeders rarely accept russeting in new apple cultivars. The amount of russeting can be affected by various factors including, weather, disease or pest damage and agrochemical applications.

Russet apples also go under the name "rusticoat", "russeting" and "leathercoat". The last name was known in Shakespeare's time; for instance, in Henry IV, part 2, Davy says to Bardolph, "there's a dish of leathercoats for you".

Nov. 13 - 15

Visiting Dorothy at IWK Market on Thursday

Bountiful veg at Hammonds Plains

New shopping baskets for Seaport-- We "broke them in" and customers liked them so much we kept a few!  Easier shopping at Hammonds Plains from now on.  :)

What’s a Watermelon Radish??!

 This weekend and next weekend at Seaport we had gorgeous organic watermelon radishes for sale, here's some more info about them.  Look for more at the markets next week! (Hammonds Plains Thurs. 2:30 - 6:30, QEII Fri. 10 - 2, and Seaport Saturday 7 - 4)

Watermelon Radishes at Seaport Farmer's Market

Farmer Jon showing the inside of just-harvested watermelon radishes

Straight from the field: Watermelon Radishes for the Farmer's Market

The Watermelon radish, also known as Rooseheart or Red Meat, is an heirloom Chinese Daikon radish. It is a member of the Brassica (mustard) family along with arugula, broccoli and turnips.

Watermelon radishes are edible globular roots attached to thin stems and wavy green leaves. Their exteriors are creamy white with pale green shoulders, a sign of the chlorophyll it received from exposure to the sun. Watermelon radish flesh is white closest to the exterior and becomes bright, circular striations of pink and magenta toward the center. Hence, the watermelon reference.

The flesh is tender crisp, succulent and firm. Its flavor is mild, only slightly peppery with some sweet notes. Depending on when harvested, Watermelon radishes can range in size from golf ball to soft ball. Watermelon radishes can be served fresh or cooked, hot or cold. They pair well with fennel, apple, cheeses such as feta and chèvre, butter, creamy based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint and tarragon.

Watermelon radishes are most commonly available during spring and late fall, since they are a cool season crop preferring soil temperatures below 68 degrees Fahrenheit. Overly warm soil temperatures affect the radish’s flavor, turning a mild pepper flavor into a bitter sting.

Here’s an easy recipe to give these beautiful vegetables a try:

Sweet Pickled Onion and Watermelon Radish Salad
Makes 4 cups

1 large Watermelon radish, sliced into thin rounds
1 small white onion, sliced into thin rounds
1/3 cup orange juice
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper
2 Tbsp apple cider vinegar
splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)


Directions:
1. Place radish and onion slices in a large mixing bowl.
2. Add the remaining ingredients and toss well.
3. Refrigerate overnight to chill and meld flavors before serving.

Info courtesy of Winter Ridge Natural Foods: http://winterridgefoods.com/whats-a-watermelon-radish/

John the incredible Blueberry salesman

 

John is quickly becoming a fixture at our market stall each Saturday.  He's great at helping unite our customers with the latest and greatest item we have each week at market.  This week it was blueberries--- Can you believe we still have FRESH BLUEBERRIES in November??!!-- and here's John, posing with the stack of local goodness.

QEII / VG Friday November 7th

 Our selection gets better each week as we find out what our customers are looking for at the QEII market indoors.  Here's some photos from the first market in November:

 

Also, Chantal is bilingual and so at Hammonds Plains and QEII markets, we can serve you in English or French if you prefer!  We also accept credit and debit for payment, and can offer cash back from debit. 

1 lb Honeycrisp!

This gorgeous Honeycrisp apple weighed in at over one pound.  That's one-pound of valley-grown juicy apple goodness right there! Come visit us at market and pick up one to call your own.  :)

Meet Freggie: First Anniversary Celebration at Hammonds Plains Farmers Market - Thursday, November 6th from 2:30 - 6:30

Freggie with Carolyn from Noggins daughters Kate, Mary and Emma

This week marks the 1 year anniversary of the Hammonds Plains Farmers Market.  We have tons of fun things planned, including a draw for market money and a visit from FREGGIE!!

Freggie will be on site all day, directing customers to the market and posing for photos, so come on down and help make this day a huge success!  Freggie will see you then!

Pea shoots and sprouts have landed at Seaport!!

$3.50 for sprouts, $5.00 for shoots!