Posts Tagged ‘pears’
Anywhere I point a camera at the pear tree it captures an image with many pears. I’ve never seen so many pears on the tree in a season. If they reach maturity, I’ll have a lot of preserving to do!
As I rushed around a week ago Friday getting ready to drive to Ithaca, I captured images that demonstrate food is happening in the garden. I was happy seeing so much progress early in the season but I must not have been wearing my reading glasses.
You see, when I capture photos, I can’t tell immediately whether they’re well-framed, in focus, or properly exposed. Even with reading glasses, the tiny view screen on my camera can make blurred images seem sharp. I discovered when I reached Ithaca that the tiny view screen conceals all kinds of unexpected details. The shocking truth appears in the last photo of this post.
I wish I’d downloaded the photos before I left home so I’d spotted the problem while I could do something about it. I remain optimistic. Perhaps this was an isolated problem that will simply have gone away by the time I get home. No, I don’t believe that. What I believe is that someone else has beaten me to the first peas of the season. Rats.
With only a few plants mature, we’ve eaten a reasonable amount of lettuce salad—mostly from plants I’ve removed to thin the patch. I planted nearly exclusively romaine varieties this year. I like the crispness and it seems every year there are more shades of romaine from which to choose.
One of my favorite sprouts, basil, came on strong about six days after I set seed. This is a purple variety, and there is classic green Genovese basil about six inches to the right (not in the photo). I planted six varieties, most from seeds Renee’s Garden gave me to try.
This is totally crazy, but there are already blossoms on my tomato plants. Well… only the Stupice plants have blossoms, but that’s as it should be. Stupice is a “cool weather” variety that matures in about 55 days! There’s some chance the first will ripen by June 30th, but most certainly I’ll be harvesting in July. That has never happened in my small kitchen garden.
If tomato blossoms in early June aren’t crazy enough, I found a sweet pepper on its way to maturity. This must have developed from the one flower that had opened before I set the seedlings in the garden. Still, I’ve been impressed that my pepper plants didn’t seem to notice I ripped them out of communal planters and set them into my planting beds. There was no wilting and no apparent slowdown in growth.
The photo that made me shudder when I loaded it onto my computer and looked at it full-screen is of my first pea pod of the season. One plant flowered about three days ahead of the others. On this day (June 6), two pea rows were green hedges smothered in white flowers. In the middle of it all was this tiny green pod I captured in pixels. Casual inspection of the closeup revealed quite a community of aphids apparently enjoying the little pod.
My apple trees had more blossoms than in any past season. If all become fruit, I’ll need to rent a stand at the farmers’ market.
What an awesome spring we’re having! Sure, it was unpleasantly cold until it wasn’t supposed to be. Sure, perennials remained dormant until early April. But oh, my! Daffodils and hyacinth exploded in April, and eventually warm days coaxed forsythia to bloom.
I got my spring vegetables planted. Pea vines are about five inches tall and starting to wrap tendrils onto the trellises. Five types of lettuce are putting out second leaves and pak choi plants are starting to develop their own distinctive shape. Carrot plants are just sending up their first feathery leaves, as are the cilantro and dill seedlings that have emerged in my herb garden.
Large leaves are emerging from between the two thin first leaves of the spinach seedlings, and the onion sets have sent up spikes more than four inches tall. It has been warm enough for the past week to plant tomato and pepper seedlings in the garden and so far I’ve set out 28 tomato plants.
The old broken down peach tree blossomed as if its life depended on it. It has done so every year since the trunk snapped at least five years ago. Though the crown of the tree rests partially on the ground and connects to root solely via a bark-covered hinge, the tree consistently produces a fine crop.
There are plenty more seedlings to plant, and many, many seeds as well. But that’s not what I’m writing about today.
Best Ever Spring for Fruit Trees
My fruit trees were very cautious this year. Some years they’ve burst into full bloom in early April, but they had none of that this spring. Even as warming soil coaxed spring vegetables into action, the fruit trees held out. Buds swelled and looked ready to pop for weeks, but low nighttime temperatures kept the buds tight. My last blog post was about those fruit flower buds.
My pear tree appears robust until you look closely at its trunk. The trunk’s core is hollow from about the soil line to three or four feet above the ground. In 2008 I mail-ordered two trees to replace the old pear tree but they’ve yet to produce fruit. In the meantime the old, sick pear tree continues to make fruit and this year it’s outdoing itself.
Only in the past week, meteorologists assured us we’d have no more nights below 48F degrees. The fruit trees seem to have gotten the news. The blossoms popped and we had several days of awesome color.
That’s it. The fruit trees bloomed and temperatures soared (87F degrees today) and petals plunged to the ground. A few still hang on, but the pear, peach, and apple trees have had their showiest moment of the season and will now get down to growing fruit.
I can’t remember a better spring start for fruit trees in central Pennsylvania. Perhaps this will be a bumper crop year; well-needed after last year’s brutal fruit-killing spring.
Learn about Garden Bloggers Bloom Day.
Since 2008, I’ve been posting photos of this tree and telling readers it’s a Moonglow pear. I mail-ordered a Moonglow and a Bartlet pear tree in 2008 and planted them close together so they’d cross-pollinate. So far, they’ve produced no fruit. And, since last season I’ve been suspicious that they’re not actually Moonglow and Bartlet trees. They came labeled as Moonglow and Bartlet, but they look identical. Flowers, leaves, colors, textures are as if they are a single tree.
Maybe real Moonglow and Bartlet trees are indistinguishable from each other, but these trees also look little like other pear trees I’ve seen. Finally, yesterday I gave in to my suspicion and tracked down the Purple Leaf Plum tree—which is obviously what I planted. It’s a very sad waste of SIX YEARS’ anticipation that I’d soon be harvesting pears from my beautiful trees. Apparently, Purple Leaf Plum trees produce edible fruit, so they might not be a total loss… but they’re sure taking their time getting around to it.
As the fruit tree blossoms are dropping petals, my blueberry plants are in full-bloom. They’ve grown enough that I might get two or three handfuls of berries this season. I’m so looking forward to years when the blueberry plants are three or four feet tall and five feet in diameter.
Let’s start with “Post Produce.” Inspired by Garden Bloggers Bloom Day, Your Small Kitchen Garden blog sponsors Post Produce on the 22nd of every month. I encourage bloggers everywhere to tell the world what they’re consuming from their kitchen gardens. Do you have fresh produce? Are you using preserves?
Post your Produce and then return here and link to your blog so other Post Produce participants can see. I hope you’ll join me this month. (Here’s more about Post Produce.)
And My Produce Is…
This isn’t all the squash I’ve harvested, and there’s still more in the garden. Notice the two rather small squashes on the left side of the stack. One of those cooked down into exactly a cup of mashed squash that went into a pear and pumpkin pie.
For this, the second ever Post Produce, I present pumpkin! Well… it’s actually butternut squash, but I use winter squashes and pumpkins interchangeably in my baking. I have quite a heap of butternut squashes and neck pumpkins, and there are still four decent-looking but very small blue hubbard squashes on the vines.
But the story actually begins with pears. Pears have teased me for more than a decade as I’ve experimented to find compelling ways to incorporate them into baked goods. I’ve learned that concentrating pear juice by boiling away a lot of water barely intensifies the flavor, and by the time even very thick pear syrup combines within cake or bread, it might just as well have been raw sugar.
I’ve also made many custards that contained pear juice, but they’ve all tasted pretty much like regular old custard. In fact, this year I thought I’d finished with my whole “baking with pears” period. And then it struck me: I’ve had pumple pie a few times, and was always unimpressed (pumple is pumpkin pie with embedded apple chunks). But it seemed to me that combining pears with pumpkin would result in a much more compelling pie filling.
Ready for pie? Pears and raisins add texture and visual appeal to a slice of pumpkin pie. Please let me know what you think if you bake one of these beauties.
Experimenting with Pears and Pumpkin
I’ve made a few pear and pumpkin pies in the past few weeks. The first was poached pears baked into pumpkin custard, and it was fine. However, I felt it could use a bit more texture, so I made another that included homemade raisins. Along with texture, these provide flavor bursts that make the pie complex and unique.
I hope you’ll try my pear and pumpkin pie. If you do, please let me know what you think of it. I’ll be serving this at Thanksgiving, but I’ll probably bake a few others as long as there are fresh pears available at the local farmers’ market.
I put the recipe for pear and pumpkin pie on another page so it wouldn’t slow the loading of my blog. It contains a list of ingredients along with step-by-step instructions and many photos. Find them on the page titled Cooking Pear and Pumpkin Pie from Your Small Kitchen Garden.
Now You Post Produce!
Show off your garden produce in your blog. Then, return here and create a link to your Post Produce post. After you link, leave a comment so other participants can find you!
My entry in October’s Post Produce is about pie. The pie involves pears and homemade raisins–both visible in this photo. I hope you’ll join me and bloggers everywhere on Saturday, the 22nd to share whatever you’re consuming from your own garden.
My small kitchen garden still has a few winter squashes, green beans, peppers, and carrots holding on against interminable rain and increasing cold. There’s not much out there, so I’ve put more and more attention on what’s available at the local farmers’ markets. Recently, I bought several pounds of seedless grapes and used my dehydrator to convert them into raisins. I posted about the procedure over at Food Dryer Home. Have a look if you need encouragement to make your own raisins. Please trust me: homemade raisins are so worth the trouble to make them.
What Pie has to do With It
I made raisins because I’ve been developing a recipe—a pie recipe rooted in about seven years of experimentation with pears. The recipe uses stuff from my small kitchen garden, and I plan to present it presently in my pending Post Produce post.
Post Produce? Pear Pie? All will become clear before I go to bed on Friday, October 21 (tomorrow).
Join Post Produce!
Saturday the 22nd is Post Produce day. The idea of Post Produce is to encourage bloggers everywhere to share with the world whatever they’re consuming from their gardens. Are you harvesting citrus fruit? Post about it! Are you opening home-canned produce for dinner? Post about it! Do you have awesome vegetables fresh from the garden? Post!
Follow this link to find more details at the Post Produce page. On Saturday, show or tell us about your produce, and then return to Your Small Kitchen Garden, and create a link back to your post. If you’re so inclined, visit all the Post Produce posts to see what bloggers are growing to eat all over the world.
My pear-and-tomato barbeque sauce begins with equal parts of tomato sauce and pear mash. I created it because I hated composting the mash left over from juicing pears when I made jelly. It will be very satisfying to use tomato sauce cooked down from tomatoes that grew in my own small kitchen garden (didn’t happen this year because I lost my tomato plants to late blight). The sauce has a curious balance of sugar, fruit, and sour so it works well with savory dishes and with sweet ones.
While Your Small Kitchen Garden blog may have seemed quiet for the last few weeks, I have posted! First, I created a new page on the site that lists all the articles I’ve posted—on my web sites or on friends’ sites—about preserving produce. Some of the posts are about things you can find in my book, Yes, You Can! And Freeze and Dry It, Too. Others are recipes or techniques that didn’t make the book or that I’ve only learned about (or created) since the book came out.
Click the Preserving option on this site’s menu to find the list of articles. Once there, scroll down and you’ll also find a few videos about preserving produce.
Where’s the BBQ Sauce?
As I add more articles to Your Small Kitchen Garden, I’ll choose some longer, photo-heavy pieces to place on pages rather than within the blog. I did that recently with an article about canning tomato chunks, and even more recently I added an article about making and canning pear-and-tomato barbeque sauce.
This is a classic tomato and molasses BBQ sauce but with a whole lot of pears included. It’s fruity and sweet, but with noticeable sour. It has no heat, though I once mixed some with cayenne pepper and decided the heat didn’t improve the flavor; it just changed it.
Check out the recipe and procedures on the Pear and Tomato Barbeque Sauce page. Once you make your own sauce, make pizza using the BBQ sauce in place of standard pizza sauce. Then leave a note with your reactions; I’d love to hear you gave it a try—even if you don’t care for it once it’s done.