Atlantic rock oyster. A variety of oyster up to 15 cm (6") in length found on the American side of the Atlantic. Unlike many oysters this is usually cooked, served on the half shell. This is because it is quite a fatty oyster, particularly when large, which is improved by cooking. All down the eastern seaboard the Atlantic oyster is called after the area in which it is found, e.g. the Long Island oyster, Chesapeake Bay oysters and so on. The best known is probably the bluepoint.
A rindless, cylindrical, semisoft creamy cow’s milk cheese which is packed in a tin in Washington State.
A variety of eating flushed blushed, golden yellow apple raised in Coul in Ross in Scotland by Sir George Mackenzie in 1827. When cooked produces a frothy lemon purée. This is a mid-season variety picked from early-September, is stored and is at its best from September to October.
A countneck is a size of hard shell clam common on the Atlantic coast and the smallest legal harvest.
Tropical almond. The fruit looks similar to the almond and is usually pale green, though it may be reddish-purple. There is a fibrous seed containing a pointed kernel, or nut. It can be eaten fresh and raw, or cooked. It is sometimes difficult to remove the fibrous seed without damaging the nut. There is a thin covering of skin on the nut, and it is worth removing it as it can be very astringent.
