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Thursday
Sep292011

« Pears »

In case you haven't noticed, we are now officially in the midst of autumn.  So around the green market, there is a noticeable absence of fresh berries, stone fruit and melons. But the same cannot be said for pears and apples.  They are everywhere. And thankfully, they have not been effected by the wet weather we have recently had in New York State.

There are many varieties of pears at the green market. Here are a few of my favorites:

Bosc Pears have long, slender necks. Their skin is typically brown and often russetted (Just look at that beauty in the foreground!). Because their flesh is aromatic and dense, these pairs are ideal for poaching and baking. 

Yellow and Red Barlett Pears are sweet and juicey. They are great pears to eat fresh and are sometimes used for cooking and canning.

Seckel Pears  (in the foreground) have a lovely green and maroon skin. They are very small (about the size of a fig) and ultra sweet. Seckels can be used as a garnish or eaten fresh. But I warn you, you can't have just one. They are like candy.

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