The egg of the tiny quail. Best served soft boiled for about a minute. Almost impossible to shell but worth the effort. Alternatively they may be served hard boiled.
A name for Devonshire Quarrenden, an old variety of eating apple with an almost strawberry-like, to which references were made as long ago as 1678. It stands up to wind and rain. It may have originated in France. This early-season variety produces a yellow apple flushed blushed with crimson which is harvested from mid-August and has poor storage properties.
A name for Devonshire Quarrenden, an old variety of eating apple with an almost strawberry-like, to which references were made as long ago as 1678. It stands up to wind and rain. It may have originated in France. This early-season variety produces a yellow apple flushed blushed with crimson which is harvested from mid-August and has poor storage properties.
An excellent medium-sized, mainly red eating apple, sweet, juicy and aromatic, with skin that is yellow flushed and striped with crimson. It was raised in Worcester County in Massachusetts and is recorded in 1844. It is quite soft and, when fresh, perfumed and sweet. It is a mid- to late-season variety, harvested from late September in South-East England, is stored and is at its best between October and December. In the United States it is more commonly known as Mother.
A variety of green cooking apple flushed and striped with red raised by Mr W Bull in Billericay in Essex in 1858 and awared the Royal Horticultural Society First Class Certificate in 1880. It cooks to a purée. This mid-season variety is harvested from mid-September in South-East England and is at its best from September to December.
