List of Chocolate

Couverture
The word couverture means "to coat or cover." Couverture is used by professional bakers to make candy because it is a high quality product. Couverture has more cocoa butter than most other chocolate. It is this quality which aids in coating and dipping.

White Chocolate
lthough some people disagree, real white chocolate can be truly called chocolate because it does contain cocoa butter, although it lacks any cocoa powder or "solids," which is why it is white. There are a number of imitation white chocolates that are produced using vegetable fat. These versions do not have any real chocolate flavor to them, but are often used in candy making.

Milk Chocolate
Milk chocolate is the "sweet" and most popular chocolate. It does, of course, contain cocoa solids, but also has added milk solids. This is what gives it that extra creamy texture. Milk chocolate usually contains about 20% cocoa solids.

German Chocolate
German chocolate is a form of dark chocolate, but it is a bit sweeter than semisweet chocolate. This chocolate gets its name from the man who developed it, Sam German, rather than the country of Germany.

Semisweet Chocolate
Semisweet chocolate is the most commonly used dark chocolate variety in baking. It has a nice amount of added sugar without being overly sweet. Dark chocolate can be substituted for most chocolates in recipes. It is very chocolatey because it has up to 75% cocoa solids in its make-up. Yummm.

Bittersweet Chocolate
Bittersweet chocolate is similar to semisweet, but contains even less or no sugar. Bittersweet is also made from up to 75% cocoa solids. It is considered a more sophisticated chocolate by some, especially fine chefs.

Bitter Chocolate
Bitter chocolate is also referred to as unsweetened chocolate or plain chocolate. Bitter chocolate contains absolutely no sugar and is very strong. You wouldn't want to eat it on its own, but it is great for use in baking and cooking.

Best Baby Food Varieties

Babies are the youngest members in the family and yet, demand a lot of attention and care than others, especially when it comes to their food.

Four to six months of age is the time to prepare the baby to take solid food, since milk alone would not suffice to offer all the nutrients needed for the growing baby. This is the time to introduce various tastes to the baby in very small quantities, say, one teaspoon each.

Some babies catch up with the new taste but some, refuse to do. For such babies, it is better to blend the solid food with a familiar taste of milk before offering it to the baby. But the most important fact is that the baby is intelligent enough to decide upon the choice and taste of the food and if one taste or type is most repeatedly offered, the baby gets used to only that taste and refuses to take other types of food. So, it is a good advice to introduce all types of food to babies at this stage, namely, carrots, spinach, and a porridge containing vegetables and proteins that would form a healthy solid food.

There cannot be an iota of debate over the quality of food that has to be given to the baby. Needless to say, baby food has to be the best, containing high nutritional value and free of toxins. All these can be combined together, if the baby food is made at home.

More over, the baby food that is prepared at home costs nearly a fraction of the price of that purchased readymade from the grocery. Even the most popular brands of baby food may not be as healthy as the food prepared at home. This is due to the fact that the majority of the baby foods add thickening agents and chemically modified starches and even some steroids that dangerously reduce the nutrient level of the food by more than half.

There is the environmental factor also in preparing a baby food at home. Every baby food is packed in a jar, bottle or package that is harmful to the environment, not to mention the disposable diapers. If such things are avoided, we can create a greener atmosphere.

Since the ingredients in a home made baby food are prepared by the parent personally, it ought to be fresh and clean and there cannot be a compromise on that. In fact, preparing baby food at home is not a strenuous task.

Since the immunity of the baby is in its initial stages, they are easily prone to diseases and hence it is the ultimate duty of the parent to take utmost care in maintaining hygienic and healthy atmosphere to the baby. This includes sterilizing all the things that come into contact with the baby. The taste and food given to the baby at this stage greatly influence their health even at their adult stage, which emphasizes the need for a healthy baby food.

Seed Varieties

TOMATO:

STUPICE TOMATO - One of the four original Czechoslovakian varieties sent to the U. S. by Milan Sodomka. Potato-leaf 4' plants loaded with 2½" by 2" diameter fruits borne in clusters. Extremely early, great flavor. Heavy yields all season. Produces well in northern climates.

SUNRAY TOMATO - Another great tomato from the Ben Quisenberry. Golden-yellow fruits are uniform and virtually blemish-free. Sturdy productive 4' vines. Excellent full tomato flavor. Our finest yellow tomatoes.

One of the two original Bavarian varieties that started SSE. Potato-leaf plants produce large 1-2 pound meaty fruits with few seeds, very little cracking or blossom scars. Full sweet flavor. Excellent for canning and freezing. Dale Ott, Babtist Ott's son, is still growing this variety today in Festina, Iowa. In a typical season Dale will grow 30 plants and harvest 400 pounds of tomatoes for local customers. Indeterminate, 85 days from transplant.

CORN:

BLOODY BUTCHER CORN - I've tried a lot of corn and many do well but this variety of bloody butcher is extremely resistant to pests and disease and is easy to dry for winter eating or seed saving.

MANDAN INDIAN MULTI COLORD CORN- From the Mandan Indians of Minnesota and North Dakota. Extensive color range, including some beautifully striped kernels, used as a flour corn or for highly ornamental fall displays. Ears are 6-8" long on 6' plants.

GENTLEMAN YELLOW CORN- The original strain of Golden Bantam was introduced by W. Atlee Burpee in 1902. This improved strain was selected for longer ears and tenderness. Excellent sweet flavor, early main crop variety for home gardeners. Still the standard for home gardeners and market growers. Ideal for freezing and fresh eating. The variety of choice for eating at Heritage Farm

Grown in the U. S. since 1845. Plants grow 9-12' tall and have 2 ears per stalk, each ear is 8-12" long. Good drought tolerance. Good for flour, cornmeal or corn-on-the-cob when young. Great for fall decorations. 100-110 days.

ONION:

AUSTRALIAN BROWN ONION- In 1894 C. C. Morse & Co. obtained 5 pounds of Brown Spanish seed from Australia and sold the seed to W. Atlee Burpee in 1897 who renamed the variety Australian Brown. Medium-size flattened globes, yellow firm pungent flesh, great keeper.

PHILADELPHIA WHITE BOX RADISH - Historic radish variety from the 1890s, listed by D. Landreth Seed Company (the oldest seed house in the U.S., established in 1784) in 1938 as a good variety for open cultivation or forcing in boxes. Nice and mild, sow in early spring or early fall.

LETTUCE:

SAISONS LETTUCE- French heirloom described in Vilmorin’s The Vegetable Garden (1885). Pretty reddish bibb-type rosette, crispy, excellent flavor. Darker red color in cool weather. Butterhead

SPECKELED LETTUCE - Sent to SSE in 1983 by Mark Reusser. His father obtained it from Urias Martin, whose Mennonite family brought it to Waterloo County, Ontario in 1799 in a covered wagon from Lancaster County, Pennsylvania. The Martin family immigrated to America from Germany, and earlier from Holland in 1660. Looseleaf.

FORELLENSCHUSS LETTUCE - Austrian heirloom that translates literally as "trout, self-enclosing" meaning it’s a speckled romaine. Gorgeous romaine lettuce with medium green leaves and splotches of maroon. Superior flavor. Holds very well in the heat.

CARROT:

DRAGON CARROT - The finest, most refined purple carrot available, grown and maintained by Dr. John Navazio. Sure to be the best selling carrot at specialty and farmers’ markets. The beautiful reddish-purple exterior provides an amazing contrast with the yellowish-orange interior when peeled or sliced. Sweet, almost spicy flavor.

BEANS:

HIDASTA RED BEAN - Originally grown by the Native Americans in the Dakotas. Introduced to gardeners by the Oscar Will Seed Company. Dark red seeds, used as a shell bean or dry. Sprawling bush plants, will climb to 3' if given support.

TIGER EYE BEAN - Originally from either Chile or Argentina. One of the most beautiful of all the dry beans. Wonderfully rich flavor and smooth texture. Very tender skins almost disappear when cooked. Great for chili or refried beans. Can also be used as a fresh shell bean. Very productive 24" plants

CALYPSO BEAN - (a.k.a. Orca or Yin Yang) One of the all time best for baking and soups. Strong 15" plants, round black and white seeds with contrasting eye. Averages 4-5 seeds per pod, productive.

SPINACH:

AMERICAN SPINACH - Long-standing compact Bloomsdale type, 8" tall plants, thick deep-green savoyed leaves, slow-growing, slow-bolting, heat and drought resistant. Fine quality, suited for spring sowing in long-day areas. Fresh use, can or freeze.

MELON:

BOULE D'OR MELON - (a.k.a. Golden Perfection) Famous French melon listed by Vilmorin in 1885. Hard yellow skin, lightly netted, pale-green flesh is an absolute delight. Fruits will keep for several weeks if kept cool and dry. Very hard to fine. Fragrant, sure to be a new favorite.

CANOE CREEK MELON- Large, deeply ribbed, football-shaped fruits can top 20 pounds if kept well watered. Typical fruits range between 8-15 pounds. Great flavor, should be picked when they just begin to slip. The biggest melon ever grown at Heritage Farm. Must keep well watered for largest melons. Sure to impress all of your neighbors.

COLLECTIVE FARM WOMAN MELON- First offered to American gardeners by SSE in 1993. An old Ukrainian variety, very popular on the island of Krim in the Black Sea. Smooth round 7-10" melons are ready to harvest when the skin turns yellowish-orange. Yellowish-white flesh is extremely sweet and fragrant. Early, ripens in central Russia and can even be grown in Moscow.

Tamail Nadu Rice Varieties

Options with Rice
1.Lemon Rice
2.Coconut Rice
3.Tamarind Rice
4. Vegetable Rice
5.Tomato Rice
6.Pongal
7.Bisibellabath
8.Curdrice
9.Ghee rice
10.Onion Capsicum spice rice
11.Mint rice
12.Sweet Pongal.

1.Lemon Rice.
Cook rice seperately. Squeeze out juice of a lemon. And add a teaspoon of salt to it. In a vessel, for seasoning, 1-2 teaspoon of oil, add mustard, after they burst, add black gram dhal,bengalgram dhal 2-3 slit green chillies. Optional cashewnuts, groundnuts. Add half teaspoon of turmeric powder. And switch the stove off. Add the juice and stir well. Add the rice. Chopped corainderleaves can be added for freshness. Broken papads too can be added.

2.Coconut Rice
Cook rice seperately. Aprrox 1/4th of a coconut would be needed. In a vessel, for seasoning, 1-2 teaspoon of oil, add mustard, after they burst, add black gram dhal,bengalgram dhal, 2-3 slit green chillies. Optional cashewnuts, groundnuts. Add half teaspoon of turmeric powder. And switch the stove off. Add the coconut and 1 teaspoon of salt and stir well. Add the rice. Chopped corainderleaves can be added for freshness.

3.Tamarind rice
Generally ready made mixtures can be used. If not available, it takes time to prepare the tamarind paste. Procedure for making a tamarind paste. Please note I have not tried this, but the recipe is from a reliable source :)

Tamarind a big lump. small orange. Salt 1 and half teaspoon. fenugreek seeds 1 teaspoon, red chillies 10-12, turmeric powder half teaspoon asafoetida a bit, mustard 2 spoons. oil 1 ladleful bengal gram dhal 1/4 cup.

Prepare a thick tamarind juice by adding water and filtering it out. Soak bengal gram and drain. Fry fengreek and asafoetida and break into powder. pinch red chillies.

Pour oil in vessel, fry mustard and chillies, add soaked bengal gram dhal, and scald dry. add turmeric powder. pour tamarind juice. add salt and asafoetida and fenugreek seed powder. Stir over slow fire. When the water evaporates, the oil will float on top.

Groundnuts, cashewnuts can be added at the seasoning stage. This paste can be kept for few days. Add required quantity to rice and add salt if required.

4.Vegetable Rice
Prepare rice seperately. Pour couple of teaspoons of oil, season with a bayleaf, add few cashew nuts, add chopped onions, and vegetables, like cabbage, carrot, beans peas etc. For the spice part either add a readymade masala or simply add 3 slit green chillies before adding onions. or Grind, 2 cloves, halfteaspoon of pepper, cinammon and other spices and add. Ginger garlic paste is optional and depends on the time available to you. Add around one and half teaspoon of salt. And when cooked add the rice.

Can add chopped spring onions in the end. If you want to add soya granules, soak them in water and then add them while adding vegetables.

Quickie veg rice.
Cook potatoes while cooking rice in the cooker. Take a vessel, add oil, the spices cashew etc.Add peas.Grate carrots and add. And add to it,the peeled potatoes and rice. :)

5.Tomato rice
Chop couple of big onions, crush garlic, and cut into small bits 3-4 ripe tomatoes, 4 greenchillies etc.

Prepare rice seperately. Heat 2 spoons of oil, add mustard asafoetida, 4 green chilies, add onions and garlic. When the onions turn brown add the tomatoes. Let the tomatoes cook for while. Add 1 and half teaspoon of salt. Add chopped corainder leaves.Mix with rice

6.Pongal.
For 1 cup of rice, use half cup of green gram dhal or red gram dhal. Cook both of them in pressure cooker.

For seasoning, in 1 teaspoon of oil add mustard, ginger bits, couple of fresh black pepper 1 and half teaspoon of pepper cumin seed powder and 1 and half teaspoon of salt.

Mix with rice.

7.Bisibellabath. (Please note these are functional recipes.)
While cooking rice in pressure cooker, also cook around 1/6 cup, red gram dhal, bengal gram dhal, vegetables like, drumstick, carrot, beans, potatoes(skin peeled since with other veg).

Soak tamarind. Saute 4 red chillies, 1-2 teaspoon of corainder powder, 1 teaspoon of bengal gram dhal,half teaspoon of pepper, and few bits of coconut. And grind them into a mixture. If sambar powder is available use it along with sambar powder or use just sambar powder.

In couple of spoons of oil. some prefer gingelly oil:) fry chopped big onions and peeled small onions. Add the filtered tamarind juice, the grinded mixture and around 2 teaspoons of salt. when this comes to a boil. Add the other vegetables, dhals and rice and stir. The vegetables can be cooked in tamarind juice too. Cashew nuts in this too can be added during the seasoning stage.

8.Curd Rice.
Cook Rice seperately. Add 2 teaspoons of oil in a vessel. Add, mustard, after it splutters, 2 chopped green chillies and chopped ginger. Optional additions included, soaked dry grapes, fresh grapes, grated carrot. Garnish with chopped corainder leaves. Add a teaspoon of salt. And mix with curd and Rice. To prevent it from going sour add milk .

9.Ghee Rice.
Cook rice seperately. Add a spoon of ghee, 1 teaspoon of cumin seeds and some cashewnuts, and 1 flat teaspoon of salt if its upto one and half cup of rice. Mix with rice. Obviously more for kids.:)

10.Onion Capsicum Spice Rice
Cook Rice seperately. Basically you can make this when you dont have time to cook other vegetables.

Heat 2 teaspoon of oil.Add a bayleaf, 2 cloves, few cashews, add spices powder or powder (1 clove,1 bit cinammon, 2 cardamon,half teaspoon of pepper & corainder, cumin halfteaspoon, few cashew & badam optional,) add chopped onions and when they turn brown, add small bits of capsicum. and stir for few minutes. Add 1 teaspoon of salt. And mix with rice.

11.Mint Rice
Its tough to pluck all the mint leaves individually :) But if you manage to do that while watching TV, here is mint rice.

Cook rice seperately. Try to wipe with a dry cloth the mints to clean them. Add a teaspoon of oil, add asafoetida, when it splutters, add 2-3 red chillies, few blackgram dhal. When the dhal turns brown add, the mint. Saute in low flame. Then grind with a teaspoon of salt. Dont add water to this mixture if you want to keep it for couple of days. Mix rice with this powder.

12.Sweet Pongal
Cook rice and dhal. In the ratio of half cup dhal for 1 cup rice. Dissolve jaggery (approx lemon size for 1 cup rice. ) in half water.

In 1 tablespoon of ghee, fry cashewnuts, add the jaggery water, sugar couple of spoons, grated coconut and half cup of milk. Also add cardomom powder and soaked dry grapes. Add the cooked rice and dhal and stir, till it thickens. Note depending on your taste, vary the quantity of sugar, jaggery and coconut.

Rice Varieties Collection

1. Alu Khi Tahari
2. Alugobi Khi Tahari
3. Akaravadisal
4. Badshahi Pulav
5. Bise Bela Bath
6. Brinjal Pulav
7. Burmese Yellow Rice With Shredded Pancakes
8. Cabbage Rice
9. Capsicum Rice
10. Carrot Rice
11. Cauliflower Biryani
12. Chana Pulav
13. Chilli Garlic Rice
14. Chinese Fried Rice
15. Chutney Chawal
16. Coconut Rice
17. Coriander Pulav
18. Curry Leaves Rice
19. Festive Biryani
20. Fried Rice
21. Green And White Vegetable Pulav
22. Green Masala Rice
23. Hyderabadi Biryani
24. Jackfruit Rice
25. Kadambam Rice
26. Kashmiri Rice
27. Kesari Bath
28. Khao Phat Khamin
29. Lampries
30. Lemon Rice
31. Malasian Rice
32. Mangai Sadam
33. Masala Bath
34. Masoor Biryani
35. Methi Pulav
36. Mexican Rice
37. Milk Pongal
38. Mint Pulav
39. Mughlai Vegetable Pulav
40. Navaratna Pulav
41. Nuts And Dried Fruits Rice
42. Peas And Pineapple Pulav
43. Peas Pulav
44. Pongal
45. Pressed Rice With Jaggery And Coconut
46. Pulliyodarai
47. Rava Pongal
48. Rice Noodles With Stirfried Vegetables
49. Saffron Rice
50. Sarkarai Pongal
51. Savorit Vermicelli Biryani
52. Small Potato Pulav
53. South Indian Pulav
54. Soya Granules And Broken Wheat Pulav
55. Spanish Rice
56. Spiced Brinjal Rice
57. Spicy Vegetable Pulav
58. Spinach Fried Rice
59. Srilankan Yellow Rice
60. Tamarind Rice
61. Tomato Pulav
62. Tomato Rice
63. Tomatoes Stuffed With Rice
64. Tri-color Pulav
65. Vangi Bath
66. Vegetable Biryani
67. Vegetarian Nasi Goreng
68. Yellow Rice

The vegetables Collection

Artichoke - a tight head of fleshy leaves, delicious with lemon butter

Asparagus - tender green tips available during a short growing season

Aubergene - A rich purple vegetable that absorbs strong flavours well. The aubergene is called eggplant in America.

Beans - high protien seeds of legume plants

Beet - Tubers with rich nutty flavours. A sweet variety of beet is grown commercially in europe and asia for sugar manufacture.

Broccoli - green and delicious and full of vitamins

Brussels sprouts - traditionally eaten with Christmas Dinner in the UK

Cabbage - the king of vegetables. Easy to grow almost anywhere

Carrot - Introduced by the Romans, carrots have been popular for 2000 Years

Cauliflower - White relative of broccoli

Celeriac - a large knotted ball-like root vegetable which makes amazing nutty soups

Celery - Slightly bitter (unless blanched) european stalks with a distinctive flavour, used in salads, stews and soups.

Chard - green leafy vegetable

Chicory - bitter vegetable

Collards - This leafy green vegetable is also known as tree-cabbage and is rich in vitamins and minerals.

Corn - North American native vegetable considered sacred by many native tribes. Confusingly corn is also the word used to describe the seeds of wheat and barley.

Cress - small peppery sprouts

Cucumbers - related to courgettes and traditionally used raw in salads. The cucumber grows quickly and holds lots of water

Gourds - The common name for fruits of the Cucurbitaceae family of plants (members include cucumbers, squashes, luffas, and melons).

Jerusalem Artichoke - It isn't an Artichoke and it doesn't come from Jerusalem. The jersalem Artichoke is actually related to the sunflower. The bit we eat is an ugly little tuber (like a small thin potato) that tastes amazing. It has a smoky taste that really excites the palette.

Kales - Until the Renaissance, kale was the most common green vegetable eated by the people of northern Europe

Kohlrabi - Kohlrabi is a member of the turnip family and can be either purple or white.

Leek - The national vegetable of Wales.

Lettuce - lots of green leaves used as a mainstay of salads. Varieties such as round, isberg, lollo rosso and radichio are popular.

Melons - Wonderful fruits with a high water content. There are many farmed varieties . All have seeds surrounded by rich, watery but sweet flesh that is encased in a fairly hard shell.

Mushrooms - not technically a vegetable, but a far older member of the plant kingdom. Mushrooms do not use sunlight to produce energy, hence they have a completely different range of tastes than any other vegetable. Did you know that the largest single living organism on earth is a mushroom called Armillaria Ostoyae, the biggest of which is up to 8,500 years old and carpets nearly 10 square kilometres of forest floor in northeastern Oregon, USA.

Okra also called 'ladies fingers' or gumbo is a wonderful pungent vegetable from the same family as hollyhock. It probably was first cultivated in Ethiopia and is still a North African staple, but has become popular in Europe, Asia and America too.

Onions Onions have been eaten for tens of thousands of years and we still aren't bored of them.

Parsnips The sweet, starchy parsnip was a very popular european vegetable before the arrival of potaoes and Sugar Cane from the Americas. Although not the prize it once was, the Parsnip is a classic root vegetable, particularly popular in more northern lattitudes.

Peas - best eated within minutes of picking as the sugars rapidly turn to starch. Therefore frozen peas often taste better than 'fresh' peas.

Peppers - These are the fruit of the Capsicum family of plants. The hotter tasting ones (due to more Capsaicinoids in the flesh) are usually refered to as chillis.

Potatoes - Nothing finer than a steaming plate of mashed potatoes. An american staple crop that as been exported all over the world.

Pumpkins - A popular gourd vegetable used in cooking and to make halloween jack o lanterns.

Radicchio - a chicory leaf used in salads. Popular since ancient times, modern widescale cultivation of the plant began in the fifteenth century close to Venice in Italy.

Radish - rich in ascorbic acid (vitamin C), folic acid (folate), and Potassium, the raddish is a peppery vegetable popular in western and asian cookery. We usually eat the taproot, but the leaves can also be eaten in salads.

Rhubarb - A plant with large leaves that grow out of thick succulent stems with a very particular floral scent. These stems are popularly eaten as a fruit once sweetened and cooked. Rhubarb was originally native to China but has been popular in Europe since Roman times.

Rutabaga - Alternative name for Swede

Shallots - Small onions often with a more fiery bite.

Spinach -large green leaves wilt easily in a pan and are often served with a little butter and nutmeg as an accompanying vegetable. Spinach contains lots of healthy trace minerals including iron

Squash another generic name for fruits of the vine of the Cucurbitaceae family of plants (see also Gourds). Butternut Squash has recently grown in popularity in the United Kingdom.

Swede - Apparently a cross between cabbages and turnips swedes are a low calory root vegetable

Sweetcorn - a north american native plant loved throughout the world.

Sweet potato Ipomoea batatas (related to the morning glory) produces a starchy tuber. In the USA the red variety of sweet potato is often called a yam, although yams are a seperate vegetable in their own right.

Tomatoes - not technically a vegetable, but a fruit. Tomatoes are best grown yourself because the uniform flavourless powdery fruits available in supermarkets are not worth eating.

Turnips - Root vegetable will grow in cold climates.

Watercress - very peppery small salad like leaves

Watermelon - Sweet tasting gourd reaches enourmous size and definitely the most refreshing fruit there is.

Yams - Sweet starchy tuber that are popular in African, Carribean and American cookery

The Fruit Collection

A

Almond Robijn
Apple : Braeburn
Apple : Bramley's Seedling
Apple : Cox's Orange Pippin
Apple : Cybelle - Double U Cordon
Apple : Egremont Russet
Apple : Idared - Organic
Apple : Jonagold - Organic
Apple : Pinova
Apple : Red Falstaff
Apple Diva
Apple Duo
Apricot : Delicot
Apricot : Flavourcot
Apricot : Lilicot
Apricot : Perle Cot

B

Blackberry : Karaka Black
Blackberry : Loch Maree
Blackberry : Loch Ness
Blackcurrant : Ben Connan
Blackcurrant : Ebony
Blueberry : Brigitta
Blueberry : Chandler
Blueberry : Earliblue
Blueberry Top Hat

C

Cherry : Crown Morello
Cherry : Stella
Chestnut : Sweet Chestnut Regal
Cobnut Kentish Cobs
Crab Apple : Golden Hornet
Crab Apple : John Downie
Crab Apple : Red Sentinel
Cranberries
Cranberry : Pilgrim

D

Damson : Merryweather

F

Fig : Brown Turkey
Fig : Brown Turkey Standard
Fig : Brunswick
Fig : Violetta

G

Goji Berry
Goji Berry
Gooseberry : Captivator
Gooseberry : Hinnonmaki Yellow
Gooseberry : Invicta
Gooseberry : Xenia
Grape : Dornfelder
Grape : Phoenix
Grapevines
Greengage

K

Kiwi : Hayward & Tomouri
Kiwi : Jenny

L

Lemon : Eureka
Lemon : Green Lemon
Lemon Tree
Lingonberry : Ida

M

Medlar : Nottingham

N

Nectarine : Fantasia
Nectarine : Necterella

O

Olive : Picholine
Orange : Calamondin
Orange Tree

P

Peach : Avalon Pride
Peach : Bonanza
Peach : Peregrine
Peach : Saturn
Pear : Concorde
Pear : Conference
Pear : Delsanne - Double U Cordon
Pear : Williams' Bon Chretien
Plum : Opal
Plum : Pluot® Flavour King
Plum : Seneca
Plum : Victoria
Plum Victoria

Q

Quince : Vranja

R

Raspberry : Allgold
Raspberry : Autumn Bliss
Raspberry : Autumn Bliss
Raspberry : Glen Ample
Raspberry : Glen Fyne
Raspberry : Glen Moy
Raspberry : Joan J
Raspberry : Polka
Raspberry : Tulameen
Redcurrant : Cordon Rovada
Redcurrant : Rovada
Rhubarb : Champagne
Rhubarb : Fultons Strawberry Surprise
Rhubarb : Giant Grooveless Crimson
Rhubarb : Victoria

S

Strawberry : Albion
Strawberry : Alice
Strawberry : Cambridge Favourite
Strawberry : Flamenco
Strawberry : Florence
Strawberry : Honeoye
Strawberry : Irresistible (EM1294)
Strawberry : Maxim - Plants
Strawberry : Sonata
Strawberry Irresistible (EM1294)
Strawberry Maxim (Giant)

T

Tayberry : Buckingham

U

U Cordon

W

Walnut Lara
Whitecurrant : Blanka