fall CSA, week 2

[cellio]

• large bulb fennel (with fronds)
• pie pumpkin
• large bag green curly kale
• head escarole
• white eggplant
• acorn squash
• 8 carrots (3 large, 5 small)
• 7 red carmen peppers
• 5 D'Anjou pears
• 1 enormous sweet potato

The escarole never even made it to the fridge; it went into a pot of risotto last night (yum!).

I'm not actually a big fan of pumpkin pie. I might roast it, or maybe it can be the basis of a soup (like butternut-squash soup, but with pumpkin). I'm definitely open to suggestions!

I'm not familiar with this type of pepper. One went into the beef stew I made tonight (for Shabbat lunch), along with some carrots and a turnip left over from last week. They're large enough to stuff.

Clearly it is time to do some baking with pears. And I need to find a field guide to pear varieties, so I know which types are best for what applications. So far, all of 'em have been good for eating raw.

Comments

[minoanmiss]

How firm are the pears?

I totally don't think I can improve on the idea of pumpkin soup. :D

[hlinspjalda]

I like The Spruce Eats takes on kitcheny things; here's their piece on pear varieties.

I like to poach Anjous (the perennial pears in wine syrup dish), but they're pretty versatile.

Here's a scrumptious savory take on Dutch Baby Pancake which involves pears, leeks, and smoked gouda cheese.

If you're interested in trying it with pumpkin, I can share my take on Mr. Fixer's family favorite curried butternut squash soup (meat broth).

Recipe for pear dessert

[jennyaxe]

Slice in half, remove seeds
Put in a baking dish. Break After Eight mints or something similar over them.
Bake in oven on 175C until pears are soft all through
Serve with whipped cream

My grandmother used to do this with pears that she'd canned in syrup herself. But it works just as well with fresh pears.