A genus of ferns. When the young leaves are forming the tips are furled and bear quite a resemblance to the end of a violin, leading to their popular name of fiddleheads. These can be eaten at this stage and have a smoky flavour.
An English ham from Chippenham in the West Country of England. It is dry cured then placed in a ‘basting cure’ of molasses, brown sugar and spices, in which it is turned and basted daily. It is hung to dry and mature for several months and smoked over oak or apple wood until the outside is completely black and the meat is deep red. The ham may need to be soaked for as long as a week before it is boiled as it can be very salty. It is usually served cold.
A variety of pink tomato which is a great favourite in the southern states. It has a good, old-fashioned flavour.
An attractive, all-purpose, medium-large, green, eating apple with red flushing, originally from New Zealand. It is crisp, juicy and slightly tart. It was discovered on the property of O Moran in Waiwhero near Nelson and has been grown commercially since 1952. It is not generally grown in the United Kingdom and is a late-season apple in the United States and New Zealand. It stores well, at its best from January to March, and is a heavy producer. It may count Lady Hamilton among its antecedents.
