A Guide to Damsons
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2021 BAREROOT WISH LIST PAGE 1 of 9
2021 BAREROOT WISH LIST PAGE 1 of 9 Customer Name: Order Contact Name: Customer Number: Contact Email: Telephone: Delivery Address: Postcode: Signature: Date: FRUIT TREES APPLE QTY ALMOND QTY Easy Care™ - Crimson Crisp™ cv. 'Co-op 39' A All-in-One™ Self-fertile Easy Care™ - Pixie Crunch™ cv. ‘Co-op 33’ A APRICOT QTY ‘Gala’ ‘Divinity’ ‘Golden Delicious’ ‘Moorpark’ ‘Granny Smith’ ‘Story’ ‘Jonathan’ ‘Trevatt’ Pink Lady™ CHERRY QTY ‘Red Delicious’ ‘Lapins’ Self-fertile ‘Red Fuji’ ‘Morello’ Sour cherry DWARF APPLE QTY Dwarf Easy Care™ - Crimson Crisp™ cv. ‘Co-op 39’ A Dwarf Easy Care™ - Pixie Crunch™ cv. ‘Co-op 33’ A Dwarf ‘Gala’ Dwarf ‘Golden Delicious’ ‘Minnie Royal’ A White, Low Chill Dwarf ‘Granny Smith’ ‘Royal Crimson’ A White, Low Chill Dwarf Pink Lady™ ‘Royal Lee’ White, Low Chill Dwarf ‘Red Fuji’ ‘Royal Rainier’ A White SPECIALTY APPLE QTY ‘Starkrimson’ Self-fertile ® Ballerina Columnar Apple - ‘Bolero’ A ‘Stella’ Self-fertile ® Ballerina Columnar Apple - ‘Flamenco’ A ‘Sunburst’ Self-fertile ® ® ® Ballerina Columnar Apple - ‘Polka’ A Trixzie Miniature Cherry Black Cherree Ballerina® Columnar Apple - ‘Waltz’ A Trixzie® Miniature Cherry White Cherree® Skinny® Columnar Apple - ‘Dita’ A CHESTNUT QTY Trixzie® Miniature Apple ‘Gala’ ‘Fleming’s Prolific’ Grafted Trixzie® Miniature Apple Pink Lady™ ‘Fleming’s Special’ Grafted Seedling Quarantine Restrictions: Subject to change by government authorities at any time. Minimum order quantities apply. Please read conditions of sale attached. All stock must be ordered in bundles *Eligibility of this plant as a registrable plant variety under Section 43(6) of the Plant Breeder’s Rights Act 1994 of five (excluding weepers). Broken bundles will incur a 20% surcharge. -
The Vital Link Guide
Sporting Legends Real Fast Life Fiction Tense Thrillers The Vital Link Guide Humble Pie Gordon Ramsay Introduction The launch of a fourth set of Quick Reads titles on World Book Day in March 2008 provides another great opportunity to introduce less confident adult readers to the world of books. This is particularly important during the 2008 National Year of Reading which has adult literacy learners as a priority audience. The response to the books published since the launch of the Quick Reads initiative in March 2006 has been enormously positive. Thousands of people have discovered an enjoyment of reading for the first time. Tutors and other professionals have recorded an increase in learners’ confidence, motivation and acquisition of literacy skills. The Vital Link encourages practitioners to integrate reading for pleasure into their work with adult literacy learners through partnership with the public library service. Support from the Department for Innovation, Universities and Skills has enabled us to provide tools to link the Quick Reads into regular teaching practice and into more informal contact with adults who are improving their literacy skills. As part of this work, The Vital Link has created resources to support use of the Quick Reads. These provide a ‘way in’ to using the books in a range of settings through ideas for discussion and extension activities. We have included suggestions for other reading materials, printed and online, and curriculum references for the main learning points. The resources for the Quick Reads published in 2008 are available to download as individual PDF or Word files from www.vitallink.org.uk. -
Celebrity Chefs As Brand and Their Cookbooks As Marketing
Celebrity Chefs as brand and their cookbooks as marketing communications This paper discusses how consumers understand and interpret celebrity chefs as brands and utilise the cookbooks as marketing communications of the benefits and values of the brand. It explores the literature around the concept of celebrity, identifying it as something which is consciously created with commercial intent to such an extent that to suggest celebrities become brands is not hyperbole (Turner, 2004). It discusses the celebrity chef: how they are created and their identity as marketing objects (Byrne et al, 2003). It discusses common constructions of the meaning of cookbooks as historical and cultural artefacts and as merchandise sold on the strength of their associated celebrity’s brand values (Brownlee & Hewer, 2007). The paper then discusses its findings against two research objectives: first to explore the meaning of celebrity chefs for consumers and second to suggest a mechanism of how this meaning is created. Using narrative analysis of qualitative interviews this paper suggests, that consumers understand and consume the celebrity chef brand in a more active and engaged way than traditional consumer goods brands can achieve. It also suggests, as a development from tradition views of cookbooks, that those written by the celebrity chef brands are acting as marketing communications for their brand values. Defining Celebrity Celebrity is much written about by social theorists (Marshall, 1997; Monaco, 1978) and as such there are many taxonomies of celebrity which Turner (2004) and discusses at some length in his work Most interesting for this work is the concept of the Star (Monaco, 1978), fame is achieved when their public persona eclipses their professional profile in the ways of Elizabeth Hurley or Paris Hilton. -
Plums (European)
AMERICAN MIRABELLE August 10 - 20 IMPERIAL EPINEUSE August 15 - 25 ‘American Mirabelle’ was developed in the US, Introduced to California from France in 1883 likely as an attempt to improve the eating from Clairac, where it was also known as quality of the famous ‘Mirabelle’ of France. “Clairac Mammoth”. Rarely grown there but Ironically, this was accomplished by crossing the particularly adapted to the Santa Clara Valley existing ‘Mirabelle’ wIth yet another French where it was once grown and dried into an import, the ‘Agen’ or ‘French’ plum. The name exceptionally large and high quality prune. ‘American’, a bow to Americans, ingenuity not Distinctive flavor as a fresh market plum. the origin of the variety’s parents. A unique MIRABELLE August 1 - 25 and luscious flavor unlike other ‘Mirabelles’. This is a class of plums we grow that include COE’S GOLDEN DROP September 5 - 20 ‘Mirabelle de Nancy, ‘Mirabelle de Metz’, and A veritable bag of sweet nectar when fully ripe. ‘Geneva Mirabelle’. All are small, cherry-sized Very rich, sweet flavor. The famous epicure fruits that many of our chef patrons purchase Edward Bunyard suggested that “at its ripest, it for dessert making and other culinary purposes. is drunk rather than eaten.” A real “juice MUIR BEAUTY August 10 - 20 oozer”. One of the very old European dessert ‘Muir Beauty’ is a relatively new prune plum plums. developed by the University of California, Davis. DAMSON August 15 – 25 It combines the sweetness of the old ‘French’ We grow several strains including ‘Blue Jam’ prune with a rich flavor that is unique to this and ‘Jam Session’. -
Report of a Working Group on Prunus: Sixth and Seventh Meetings
European Cooperative Programme for Plant Genetic Report of a Working Resources ECP GR Group on Prunus Sixth Meeting, 20-21 June 2003, Budapest, Hungary Seventh Meeting, 1-3 December 2005, Larnaca, Cyprus L. Maggioni and E. Lipman, compilers IPGRI and INIBAP operate under the name Bioversity International Supported by the CGIAR European Cooperative Programme for Plant Genetic Report of a Working Resources ECP GR Group on Prunus Sixth Meeting, 20 –21 June 2003, Budapest, Hungary Seventh Meeting, 1 –3 December 2005, Larnaca, Cyprus L. Maggioni and E. Lipman, compilers ii REPORT OF A WORKING GROUP ON PRUNUS: SIXTH AND SEVENTH MEETINGS Bioversity International is an independent international scientific organization that seeks to improve the well- being of present and future generations of people by enhancing conservation and the deployment of agricultural biodiversity on farms and in forests. It is one of 15 centres supported by the Consultative Group on International Agricultural Research (CGIAR), an association of public and private members who support efforts to mobilize cutting-edge science to reduce hunger and poverty, improve human nutrition and health, and protect the environment. Bioversity has its headquarters in Maccarese, near Rome, Italy, with offices in more than 20 other countries worldwide. The Institute operates through four programmes: Diversity for Livelihoods, Understanding and Managing Biodiversity, Global Partnerships, and Commodities for Livelihoods. The international status of Bioversity is conferred under an Establishment Agreement which, by January 2006, had been signed by the Governments of Algeria, Australia, Belgium, Benin, Bolivia, Brazil, Burkina Faso, Cameroon, Chile, China, Congo, Costa Rica, Côte d’Ivoire, Cyprus, Czech Republic, Denmark, Ecuador, Egypt, Greece, Guinea, Hungary, India, Indonesia, Iran, Israel, Italy, Jordan, Kenya, Malaysia, Mali, Mauritania, Morocco, Norway, Pakistan, Panama, Peru, Poland, Portugal, Romania, Russia, Senegal, Slovakia, Sudan, Switzerland, Syria, Tunisia, Turkey, Uganda and Ukraine. -
A Dinner at the Governor's Palace, 10 September 1770
W&M ScholarWorks Dissertations, Theses, and Masters Projects Theses, Dissertations, & Master Projects 1998 A Dinner at the Governor's Palace, 10 September 1770 Mollie C. Malone College of William & Mary - Arts & Sciences Follow this and additional works at: https://scholarworks.wm.edu/etd Part of the American Studies Commons Recommended Citation Malone, Mollie C., "A Dinner at the Governor's Palace, 10 September 1770" (1998). Dissertations, Theses, and Masters Projects. Paper 1539626149. https://dx.doi.org/doi:10.21220/s2-0rxz-9w15 This Thesis is brought to you for free and open access by the Theses, Dissertations, & Master Projects at W&M ScholarWorks. It has been accepted for inclusion in Dissertations, Theses, and Masters Projects by an authorized administrator of W&M ScholarWorks. For more information, please contact [email protected]. A DINNER AT THE GOVERNOR'S PALACE, 10 SEPTEMBER 1770 A Thesis Presented to The Faculty of the Department of American Studies The College of William and Mary in Virginia In Partial Fulfillment Of the Requirements for the Degree of Master of Arts by Mollie C. Malone 1998 APPROVAL SHEET This thesis is submitted in partial fulfillment of the requirements for the degree of Master of Arts 'JYIQMajl C ^STIclU ilx^ Mollie Malone Approved, December 1998 P* Ofifr* * Barbara (farson Grey/Gundakerirevn Patricia Gibbs Colonial Williamsburg Foundation TABLE OF CONTENTS Page ACKNOWLEDGEMENTS iv ABSTRACT V INTRODUCTION 2 HISTORIOGRAPHY 5 A DINNER AT THE GOVERNOR’S PALACE, 10 SEPTEMBER 1770 17 CONCLUSION 45 APPENDIX 47 BIBLIOGRAPHY 73 i i i ACKNOWLEDGMENTS I want to thank Professor Barbara Carson, under whose guidance this paper was completed, for her "no-nonsense" style and supportive advising throughout the project. -
Konrad and Alexandra the Chronicle of a Great Love 1898 - 1998
1 Konrad and Alexandra The Chronicle of a Great Love 1898 - 1998 Rolf Gross . Second revised and illustrated Edition Pacific Palisades 2011 2 Table of Contents Click on the underlined links 1. Konrad's Watch 1969 36.The Summer of 1905 in Ca' Savio 2. Konrad Arrives in Georgia 1898 37.Snowbound in Eydtkuhnen, 1905 3. Tiflis 1898 38.Return to St. Petersburg, 1905 3. Alexandra Dadiani, Tiflis 1898 39.Exploring St. Petersburg 1905 4. Chekhov's "Chaika" Henri the Goldsmith 40.Sophia's Birth 5. Alexandra's Necklace 41.Uncle Mouravi's Benz 6. Georgia on Horseback 42.A Family Reunion, Tiflis 1907 7. The Engagement 43.Niko and Claudia's Wedding, Tiflis 1907 8. A Sufi Sema 44.The Dadiani Castle, Zugdidi 1907 9. Ilia Chavchavadze 45.Strange Happenings, Svaneti 1907 9. New Year 1899 46.Calling the Dead, Svaneti 1907 10. Alexandra's Abduction 47.Adishi, Gocha Teaching Dream Work 11.Easter at Zedazeni 48. Ilia Chavchavadse's Assassination 1907 12.The Last Feudal Wedding 49.Tamara and Vladimir, Alexandra and Helena 13.Venice 1899 50.Konrad Learns Chinese, 1910 14.Fiesole and Florence 1899 51.A Stunning Discovery, Paris 1981 15. St. Petersburg, The Summer Ball 1899 52.Alexandra in Paris, 1911 16 . Alexandra Studies Medicine 53.Konrad in China, 1911-1912 17.Becky's Museum 54.Konrad's Return from China, 1912 18.Otto's Birth 1900 55.Alexandra's Journey to Munich, 1913 19.Vladimir 1904 56.Dahl's Examination of Alexandra, 1913 20. A Theosophists' Reception 1904 57.A visit to Kandinsky in Murnau 1913 21.Berlin 1904 58.Alexandra in Tiflis, Tamara's Quarrel 1913 22.Rheinsberg 1904 59.Revolutionary St. -
The Gladstone Review
SAMPLE ARTICLES FROM THE GLADSTONE REVIEW As it is likely that several readers of this e-journal have discovered the existence of the New Gladstone Review for the first time, I thought it would be helpful to give more idea of the style adopted by providing some examples of articles that were published during 2017. I begin with the introduction on page 1 of the January 2017 issue, and thereafter add seven articles published in subsequent issues. THE GLADSTONE REVIEW January 2017 a monthly e-journal Informal commentary, opinions, reviews, news, illustrations and poetry for bookish people of philanthropic inclination INTRODUCTION This is the first issue of the successor to the Gladstone Books Newsletter, the publication which was launched in November 2015 in association with the Gladstone Books shop in Southwell. The shop was named after William Gladstone, who became an MP for near-by Newark when only 23 years old in 1832, and was subsequently Liberal Prime Minister on four occasions until his death in 1898. It was Gladstone's bibliophilia, rather than his political achievements, that led to adoption of this name when I first started selling second-hand books in Newark in 2002. For he was an avid reader of the 30,000 books he assembled in his personal library, which became the nucleus of the collection in St Deiniol’s library in north Wales, and which is his most tangible legacy. I retained the name when moving the business to Lincoln in 2006, and since May 2015, to the shop in Southwell. * Ben Mepham * Of course, Gladstone Books is now back in Lincoln! Zygmunt Bauman (1925-2017): an obituary The name of Zygmunt Bauman, who died last month, while largely unknown to the general public, reputedly induced a state of awe among his fellow sociologists. -
Spring & Summer
Spring & Summer James Martin / Frogmary Green Farm / Brian Turner / Cyrus Todiwalla / Moro / Wester Ross / The Almanack / Liz McClarnon / Sophie Wright / Thomasina Miers / Nick Nairn / Paul Merrett / Leslie Waters / Kenniford Farm / Antony Worrall Thompson / Mark Hix / Alimentum / Leon / Simon Rimmer / Opus The Freedom Food Celebrity Recipe Collection About Freedom Food The Freedom Food scheme was launched by the RSPCA in 1994 – the only UK farm assurance scheme to focus solely on improving farm animal welfare. Since then, the amount of food available from farms inspected and approved to RSPCA welfare standards has increased dramatically. We cannot say that high welfare farming – to RSPCA welfare standards – is the norm, but things are steadily moving in the right direction. These days, most food retailers sell some Freedom Food labelled products. It might just be eggs from your corner shop, beef and lamb from a farm shop or chicken from one of the big supermarkets. But if you hunt for the Freedom Food logo, you should be able to find it – and if you can’t, ask for it! The Freedom Food logo on a pack or counter ticket is only found on meat, poultry, eggs, milk or salmon from animals looked after at each stage of their lives to RSPCA welfare standards. Some producers may claim to be high welfare, but if it is not carrying the logo, it hasn’t been reared on farms inspected to RSPCA welfare standards and subject to our rigorous traceability and audit system. About Freedom Food When you buy the high welfare ingredients to make the recipes in this book, you will be directly helping to improve farm animal welfare. -
Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To.. -
ABSOLUTE PRESS 2011 Sees Absolute Press Continuing to Release Strikingly Original and Significant Contents Books Across Many Genres of Food and Drink
2011 ABSOLUTE PRESS 2011 sees Absolute Press continuing to release strikingly original and significant Contents books across many genres of food and drink. Two of the most eagerly anticipated come from three of the most talented chefs working in Britain today. Two of those chefs are the Galvin brothers, Jeff and Chris, who have finally distilled the wonders of their take on French bistrot cooking into (2–13) New Titles Galvin: A Cookbook de Luxe, due for September. Linked by Michelin stars, culinary 2 Galvin: A Cookbook de Luxe passion and prowess, Phil Howard is also finally set to reveal the secrets of his 3 The Square Cookbook meticulous and extraordinary craft, when the exquisitely illustrated and monumental work that is The Square Cookbook lands in November. 4 Melt 5 Hashi: A Japanese Cookery Course Reiko Hashimoto’s debut book is here in October; Hashi: A Japanese Cookery 6 Offal: The Fifth Quarter Course is intended to demystify and celebrate the wonders of Japanese food like 7 The Frugal Cook no other book before it. Two classic Absolute Press books are revamped for May. Anissa Helou’s Offal: The Fifth Quarter is reissued in a new edition with beautiful 8 Cook with Kids photography and new recipes and will reassert itself as the benchmark book on 9 Babycakes Covers the Classics the subject, at a time when nose-to-tail eating is more fashionable and necessary 10 Berger & Wyse: Cartoons from the Guardian than ever. Similarly, Fiona Beckett’s The Frugal Cook, first published at a time 11 Everything But the Oink: A Foodie Quiz when credit was being crunched, is now more vital than ever. -
Starters and Cold Dishes Cheese Salads Soups
€ Starters and cold dishes Kalter Braten – cold pork roast served with horseradish, gherkins/pickles, bread and 8.40 butter Räucherlachsscheiben – slices of smoked salmon served with potato rösti and 11.90 creamed horseradish Bauernpresssack – head cheese/brawn in vinegar and oil, served with red onions and 7.95 bread Münchner Wurstsalat – cold sausage salad served with red onions and a slice of 8.50 bread Saurer Teller – slices of Regensburg sausage, red and white brawn, Romadur cheese, red 10.60 onions in a vinegar and oil dressing and bread Südtiroler Speckbrett’l – slices of South Tyrolean Speck bacon with fresh 13.20 horseradish, bread and butter Augustiner ‘Brotzeit’ platter 15.40 with cold pork roast, coarse liver pâté, air-dried salami, Lower Bavarian hot-smoked ham, meatloaf, Emmental and home-made Keller cheese, served with tomatoes, gherkins/pickles, boiled egg, a pretzel, bread and butter Cheese Andechser Romadur – Andechser Romadur cheese marinated in vinegar and oil, 6.80 served with red onions and bread Keller cheese – Bavarian specialty made from Camembert and cottage cheese, served 9.50 with red onions, bread and a pretzel Käseteller – an assortment of Bavarian and Voralberger cheeses with two slices of 14.20 bread and butter Salads Gemischter Salatteller – mixed seasonal salad 4.40 Chef’s salad – a medley of leaves with strips of cheese and ham, boiled egg and 11.30 croutons Tiroler Bergbauernsalat – Tyrolean farmer's salad, comprising colorful leaves with 12.50 Tyrolean bacon, black bread croutons, mushrooms, Parmesan shavings and balsamic dressing Salat mit Pute – a medley of leaves tossed in our balsamic dressing, with sweetcorn, 13.40 pumpkin seed oil and fried turkey escalope A slice of bread 0.80 Pretzel 1.30 Extra side dishes 3.00 A slice of gluten-free bread (please allow 10 minutes) 1,20 Soups Tafelspitzbouillon – beef consommé with liver dumplings and snipped chives 4.90 Bayrische Kartoffelsuppe – Bavarian potato soup with leeks, bacon and onions 4.80 Sausages & co.