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

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.

Re: Recipe for pear dessert

[cellio]

Thanks! Pears with mint would not have occurred to me.

Re: Recipe for pear dessert

[jennyaxe]

It's one of my favourite desserts - it's called, loosely translated, "oh wow" in my family because that's what I said when my mother asked if I wanted it once :-)