ugly CSA week 6

[cellio]

• 3 ears corn
• 2 largish tomatoes
• 1 large red onion
• 1 large zucchini (zucchinus?)
• 2 peaches
• 9 Bartlett pears

Total weight about 7.5 pounds.

Two peaches aren't enough to make cobbler; we'll just have to eat them straight, or grilled -- so not a hardship! That's a lot of pears; I should look for a pie recipe or make pearsauce, maybe. (Are Bartletts good in pies? I think I've usually baked with Bosc, though I don't have a ton of experience either way.)

Comments

[dsrtao]

Bartletts are fine in pies, but they excel in pear bread.

https://wiki.randomstring.org/doku.php?id=recipes:breads:pear_bread

[hlinspjalda]

I think it's "zucchino" in the singular.

Do you know about Specialty Produce? I find it a very handy place to go for information about variant forms of fruits especially. I've been known (in the BeforeTimes) to whip out my phone at the greengrocer to look up that unfamiliar apple type there. Anyway, it looks like they recommend Anjous for pies and tarts, but Bartletts have a lot of enticing possibilities too:

Bartlett pears are best suited for both raw and cooked applications such as baking, boiling, and grilling. They can be eaten fresh, out-of-hand, added to salads for a sweet flavor, sliced into wedges and served on cheese boards, or blended into a granitto top ice cream. Bartlett pears can also be layered in sandwiches such as grilled cheese, used as a topping over pizza, or chopped with other fruits and stuffed in poblano chiles in Mexico’s independence day dish known as chiles en noganda. Also, the pears can be smoked over a charcoal grill for added flavor or sliced to add a sweet flavor to cocktails with tequila and mezcal. Bartlett pears also make excellent preserves, syrups, and chutneys, can be dried, and make great additions to cakes, muffins, crisps, and quick bread. Bartlett pears compliment gorgonzola cheese, walnuts, pumpkin seeds, garlic, onions, shallots, poblano chiles, tomatoes, cucumbers, carrots, pomegranate seeds, strawberry, apple, spinach, pork, chicken, lamb, oysters, oregano, rosemary, parsley, mint, cilantro, Thai basil, lemongrass, matcha green tea powder, cinnamon, allspice, and honey. They will keep up to three weeks when stored in the refrigerator and a little over one year when stored in the freezer.

And they're the best for canning.

On an SCA note, maybe Pears in Wine Sauce?

[richardf8]

Bartletts are good in pies.

We had some plums that were more than ripe and some leftover streusel from the last time Morgan made a peach crisp.

I grilled the plums, put them into a dish with streusel and goat cheese. Served it to Morgan like that ant mixed mine up a bit. It was great, and you can do that with two peaches just fine, I think.

[ellenmillion]

Nom! I love pears on oatmeal with nuts, coconut, and raisins.