A variety of red flushed blushed eating apple raised by Laxton Brothers Nursery in Bedford as a cross between Worcester Pearmain and Gladstone, introduced commercially in 1931. This early-season apple is harvested from August in South-East England and has poor storage properties.
A small, juicy eating apple which does not store well but which is highly productive. It was raised in 1909 by Laxton Brothers of Bedford and is a cross between Wealthy and Cox's Orange Pippin. It is yellow striped with red. This apple was awarded the Royal Horticultural Society Award of Merit in 1931. It is an early-season variety which is harvested from late-August in South-East England. It can be stored until late September.
One of the largest pears, green and lightly russeted, it ripens to a deep all over yellow. The flesh is juicy with a nice sharpness underlying the sweetness. The texture is characteristically grainy and a pale cream with a touch of pinkish-yellow. It quickly becomes over-ripe, which cannot be detected from the outside of the pear.
A sweet, juicy medium-sized eating apple which is golden-yellow flushed and striped with red. It was raised by Laxton Brothers in Bedford in 1904 as a cross between Cox's Orange Pippin and Wealthy. It was introduced commercially in 1931 and received the Royal Horticultural Society First Class Certificate in 1948. This early-season variety is harvested from early-September in South-East England and does not store well. It ripens in October in the United States. It is crisp at first, when taken from the tree, but gets softer as time goes by.
A variety of yellowish-green eating apple flushed with crimson, raised by Laxton Brothers in Bedford in 1908 as a cross between Cox's Orange Pippin and Court Pendu Plat. It was introduced commercially in 1932. This late-season variety is harvested from late October in South-East England and is at its best from January to March.
A medium-large variety of eating apple with a yellowish-green skin flushed with dull crimson, white, crisp flesh and sweet aromatic flavour but a little watery. It was raised by Laxton Brothers of Bedford in 1897 as a cross between Wyken Pippin and Cox's Orange Pippin. It was introduced commercially in 1922 and received the Royal Horticultural Society Award of Merit in 1919 and the First Class Certificate in 1921. This late-season variety is harvested from early October in South-East England and is at its best from November to January.
A leaf is ausually green, flattened, lateral structure attached to a stem and functioning as a principal organ of photosynthesis and transpiration in most plants.
Swiss chard. A vegetable with large, dark leaves and fleshy ribs, mainly of a creamy white but sometimes a vibrant red. Leaves are cooked in the same way as spinach. The ribs are peeled and cut into manageable chunks and boiled or added to soups or stews. They are tender when young, stringy when old.
Swiss chard. A vegetable with large, dark leaves and fleshy ribs, mainly of a creamy white but sometimes a vibrant red. Leaves are cooked in the same way as spinach. The ribs are peeled and cut into manageable chunks and boiled or added to soups or stews. They are tender when young, stringy when old.
