Author Archive

Apple Pears – or Asian Pears

Saturday, August 18th, 2012

By advencap via Wikimedia Commons

Apple pears, also known as Asian pears, are the light-yellow or tan colored apple shaped fruit we saw in our baskets last week. Do you have any left? I know that in my house they disappear within minutes of hitting the kitchen, because there are few more refreshingly flavored fruits around. Crisp like an apple, these fruit keep well for ten to fourteen days in your refrigerator. They are picked when they are ripe on the tree and are ready for eating immediately unlike the European pears we are used to seeing. If you let them sit until they are soft, they will have a winey, fermented unpleasant flavor. Eat them when they are still crisp, and have that fresh, fruity fragrance.
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Bierock or Runsas

Wednesday, August 8th, 2012

photo by Miranda Shultz

Adapted from America’s Test Kitchen book “America’s Best Lost Recipes”
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Corn Relish

Friday, July 20th, 2012

 

Corn Relish
adapted from the Ball Complete Book of Home Preserving
makes 6 pints
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Corn!

Friday, July 20th, 2012

Forty-eight cobs of corn!

That’s a lot to eat at one sitting. Looking for ways to preserve this wonderful sweet corn for when it’s out of season? Freezing it, on and off the cob, is an easy way to save the harvest.

Corn, and most fruits and vegetables, has enzymes that destroy the nutritional value and change the flavor of the kernels in your freezer. If you plan on eating your frozen corn within two months this is not too much of a problem, but I find that unblanched corn tends to get mushy when cooked. Blanching, which is simply plunging your corn into boiling water for a bit, is an easy way to destroy the enzymes that may turn your sweet corn into starchy corn.
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Mangoes 101

Wednesday, June 20th, 2012

Mangoes are one of the more exotic fruits we see in our baskets. When they are in season, generally in the late spring and fall, we can get cases of them as a add-on. There are usually two types of mangoes available to us commercially, the Tommy Atkins, which are the big green mangoes kissed with red highlights, and the Ataulfo, or Champagne mango. This week, we’re getting Ataulfos.

These little yellow orange delights are my favorite mango. They make a superior lassi or smoothie because they are so smooth. There are none of those fibers that you find in the bigger mangoes, and their small pit give you more mango meat for their weight. All in all, they are an excellent value.

http://www.champagnemango.com/site/ripening

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Blueberry 101

Wednesday, June 13th, 2012

By Jeanne Gibbons

The summer fruit season marches on, from strawberries to the equally delicate blueberry.  Blueberries are so versatile. You could make a jam from them, add them fresh to salads, make heavenly blueberry muffins or reduce them down to a savory glaze for pork.  But when you pick up a couple flats of blueberries, it’s sometimes difficult to use them all before they become mushy.  That is where proper handling and freezing techniques come into play.
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