"The most beloved fast food in northwest Iowa." Loosemeats is (are) ground beef which is cooked loose, not formed into a shape such as a burger, seasoned and drained. It is often served in a burger bun with gherkins (US: dill pickle), mustard and a slice of cheese, a sort of unconstructed cheese burger. Loosemeats is always presented wrapped in wax paper. Loosemeats goes by many names, including tavern, Big T, Charlie Boy, Tastee or Maid-Rite.
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A mid to late season, large, ribbed, angular, green cooking apple with taut, creamy white flesh, superb for apple pies. It was raised by Mr BW Witham of Stockport in Cheshire and recorded in 1862. It is best used when it is green. This mid-season variety is harvested from late September in South-East England and is at its best from October to December.
A variety of cooking apple thoguht to have been found or raised in England in 1872. It is an early-season apple which is harvested in mid August in South-East England and may be stored until October.
A variety of crimson eating apple introduced commercially by John Watkins of Hereford after it arose in Worcestershire. It received the Royal Horticultural Society First Class Certificate in 1898. This late-season variety is harvested from mid-October in South-East England and is at its best from December to March.
A large greenish-yellow eating apple flushed with red, with firm, crisp flesh and a slightly sweet, aromatic flavour. It was raised by Laxton Brothers of Bedford in 1907 as a cross between James Grieve and Worcester Pearmain and was introduced commercially in 1923. It received the Bunyard Cup in 1921, the Royal Horticultural Society Award of Merit in 1923 and the Royal Horticultural Society Award of Garden Merit in 1993. Lord Lambourne was a President of the Royal Horticultural Society. I wonder if that is why it won so many prizes? This mid-season variety is harvested from mid-September in South-East England and is at its best from September to November.
