Munson’s Pickles and Preserves Farm Food catalog From our farm to your table The Farm to Table Process Tend soil Made into tasty and nutritious meals Plant seeds Food is purchased Irrigate Fields Produce transported to stores Monitor growing conditions, adjust Harvest produce Food grows Farmers tend soil > Farmers plant seeds > Farmers irrigate fields > Farmers monitor growing conditions and adjust where needed > Food grows > Farmers harvest produce > Produce is transported to stores > Food is purchased and made into tasty and nutritious meals Apples! There's nothing quite like taking a big, juicy bite out of a delicious apple. Apples have been cultivated by people for centuries and all you have to do is eat one to find out why. Munson's Pickles and Preserves Farm offers several different varieties of very tasty apples for eating and cooking. Apples for eating raw: Honeycrisp: Developed at the University of Minnesota, the Honeycrisp is one of the most popular eating apples available today. Offering a balance of sweetness and acidity and a structure the makes it very juicy, the Honeycrisp is one of our big sellers. The Honeycrisp is best eaten raw. Braeburn: As with many popular apples eaten raw, Braeburns are both sweet and tart. They also store better for longer than many eating varieties. The Braeburn is originally from New Zealand, but it grows just great right here at Munson's. Fuji: Named after Mount Fuji, the Fuji was developed in Japan in the late 1930s. It is very sweet and firm and very popular for eating. Red Delicious: The most popular eating apple in the United States for generations, the Red Delicious was developed in Iowa in the 1870s. This is the archetypal red apple, sweet and delicious indeed. Apples for cooking: Jonagold: The Jonagold is super sweet and holds up really well in the oven. The main drawback in using many apples for cooking is their tendency to turn to mush. The Jonagold is very strong and will stay solid in pies and tarts. The Jonagold was developed at Cornell University in the 1950s. Need we mention sweet again? Sweet! Honeycrisp: Also one of our favorite eating apples, the Honeycrisp stays sweet (note the first part of its name) and quite firm (note the second part of its name) in baking. This apple is just fantastic. Braeburn: another apple good for baking and eating raw, the Braeburn stays very juicy without losing firmness when baked. It's an excellent apple for pie. Granny Smith: The timelessly popular green apple is considered best for cooking, though people with a preference for tart apples love it raw. The Granny Smith is a wonderful apple for cooking when you need tartness rather than sweetness. Pears Pears are a wonderful combination of sweet flavor and soft, velvety texture. Make sure your pears are ripe before eating for the best possible experience. Pears are picked when mature but ripened off the tree. Ripen pears at room temperature. We offer the Bartlett (or Williams) pear in its green/yellow version. The Bartlett pear is the American name of the pear known as Williams in the rest of the world. It comes originally from England. For cooking, we offer the Bosc pear, which can also be eaten raw. Bosc pears are from France. Carrots Delicious both raw and cooked, carrots are a popular root vegetable. The “modern” carrot was developed in the 8th century, probably in what is now Afghanistan. During the Second World War, the British propagated the myth that carrots help you see in the dark, which is not true. However, anyone can see that carrots are wonderful cooked, in salads, baked in carrot cake, or just loudly eaten raw. We offer the standard orange carrot and its exotic purple variant as well. Beets Beets have a long and storied history and are very, very red unless they're golden. We offer both red and golden beets. Beets are very intense when eaten raw and we recommend either boiling or roasting them or even both. Cooked beets are sweet and earthy. Beet greens are also edible and are very good.
