Onaway is an old-fashioned, early, round, white, potato with medium eyes. Good for boiling. It has a high yield and good flavour.
The onion is one of tne of the basics of cuisine across the world, there is probably no country, from northern Canada to the tropics, where onions are not used. They add flavour to countless cooked dishes, bite to a salad, and may be stewed, fried, pickled or eaten raw. Young, they are called spring onions, and have relations in shallots which are sweeter and milder. They are versatile and indispensible stem vegetable which keeps well in a dry cool environment.
Onion sprouts, unlike most sprouts (which are actually roots) are true shoots and have a distinct onion flavour. Onion sprouts have a very short shelf life, so it is best to keep them in the freezer in small amounts, ready for use. They can then simply be soaked to thaw them. The seed also has a strong flavour and is often attached to the shoot. These are edible and need not be discarded. If buying the seed to germinate, this could take two weeks as they are very slow.
A variety of dual-purpose green apple with a dull, reddish-brown flush raised in Paris, Ontario by Charles Arnold around 1820 as a cross between Northern Spy and Wagener. It was introduced into Europe and was awarded the Royal Horticultural Society Award of Merit in 1898. It is slightly sour when eaten and cooks to a purée. This late-season variety is harvested from late October in South-East England and is at is best from November to April.
Meat and fish cooked on the bone acquires a special depth of flavour, but may produce a less attractive or more difficult to deal with result.
A medium to large good dessert pear with yellowish-green skin flushed with pink or brownish-red and patches of russet. The flesh is creamy-white and juicy. Does not store well. This is a recently developed cultivar which crops reliably. The fruits are long, growing to 85 mm (3½"). And can be picked from late-September.
