Photo: Chronica Domus
that my family and I spent a recent warm Saturday morning gathering just a fraction of this year's pear harvest.
Photo: Chronica Domus
I think we are all feeling in a particularly celebratory mood by this year's bountiful harvest because last year, our lone pear tree fell victim to the worst drought in California's recent history. The unseasonably warm winter of 2014 and lack of spring rain resulted in just a smattering of blossom. The usual leaf out was very late to arrive leading to much fretting on my behalf. I feared our beloved tree was a goner. Two misshapen tiny pears was the sum of last year's dismal harvest, but that was all the evidence I required to convince me that this stately old tree was not giving up without a fight. Life, it seemed, had somehow prevailed despite having endured the taxing growing conditions.
This year, as you can see from the preceding photographs, we are once again the very fortunate beneficiaries of a glorious crop of pears thanks in no small part to the thirst-quenching rain storms of El Niño.
We inherited our mature pear tree when we purchased our house so I cannot take any credit for selecting a cultivar that seems to thrive in our area's moderate summer climate. I believe the variety is a Green d'Anjou, sometimes referred to as a Beurré d'Anjou or just plain Anjou pear. This mid-nineteenth century European cultivar was introduced to England and America from France or Belgium (nobody, it seems, is quite sure which). At maturity the short-necked fruits are large and green and do not change color as they ripen. Interestingly, the Pomological Congress of 1852 recommended the d'Anjou pear for general cultivation. I had no idea such a congress existed until researching this post.
Photo: Chronica Domus
Alas, the majority of our gathered fruit could not immediately be enjoyed when we picked it several weeks ago. This is because in order to avoid the mealy texture of an over-ripened pear, the fruit requires picking when large but still firm. Ripening occurs off the tree.
Ah well, one could still enjoy one's pears as living art, gathered in pretty bowls and compotes placed about the kitchen until the long-anticipated moment of perfect ripeness. Sharing with our friends and neighbors is always a ritual I so enjoy, and one which they too appreciate.
Our bushel baskets are full but there are still plenty of pears remaining for another day's picking
Photo: Chronica Domus
Cooking with pears is another pleasure I look forward to over the coming weeks. The possibilities are seemingly endless and all that is required is deciding what to make with them. Cakes, crisps, or crumbles.... hmmm? Just yesterday, I baked two scrumptious pear and cranberry crostatas. One was walked over to a dear neighbor friend, the other was swiftly devoured as a post dinner treat by the family.
I am so pleased I managed to snap this image of yesterday's homemade pear and cranberry crostata before it vanished into the mouths of a hungry and appreciative family
Photo: Chronica Domus
While in the garden earlier in the week, I noticed that within the few short weeks since our pear harvest, our stalwart tree has begun preparations to meet the cooler months of the year. The subtle signs that autumn has descended upon the garden have arrived. The rains did too this weekend.
Autumn has left her orange and yellow calling cards with the first of the turning leaves
Photo: Chronica Domus
Do you enjoy cooking with pears at this time of year or do you prefer to eat them just at their ripest when they are all sweet and buttery perfection?
Hello CD, I agree that there is nothing like home-grown fruit. I think that almost better than eating it is the sight of the tree branches laden with the jewel-like fruit--the very image of abundance.
ReplyDeleteWhen I was growing up, I used to know where pear trees grew wild (on former farm land), and you can be sure that I got my share.
--Jim
P.S. By the way, you should know better than to post a picture of your appetizing crostata with giving the recipe!
Hello Jim,
DeleteI don't recall pear trees in Kent (although there must have been some as it is "the garden of England") but do remember lots of cherry trees where my sisters and I would go scrumping. I have many fond memories of going home with bags full of juicy ripe cherries, yum!
Here is the link to the crostata (I will also add it to the post) but I eliminated the allspice and only used a pinch of cinnamon as I wanted the flavors of the pears to shine through. I also doubled the quantity of cranberries, and only used a teaspoon of sugar for the pastry:
http://www.foodnetwork.com/recipes/ina-garten/pear-and-cranberry-crostata-recipe.html
The opening photo simply set my Harvest-Gene humming. Those spilling bushels of the hefty green fruit were such a part of the FARM ERA of my life (twenty-five or so years on the family "Place" in Mississippi, surrounded by countless pear and peach and cherry and apple trees. The pears were ancient old beings, and the others planted by my first Grandfather-in-Law before I entered the family, and fully matured after a few years.
ReplyDeletei cannot tell you what a feeling of FALL is in my air right now (both literally, with a sweep of leaves continually cascading from the enormous hackberry out back, and the low sixties as i woke) and the memories of great boxes and bags and bushels of all the fruits, especially the pears.
There were so many that the four houses of us (five generations ranged round the same huge lawn of the Homeplace) were in constant canning mode for the Summer. And several years, I made a lot of "mock" conserves and honeys and jams with ground or sliced pears as the base--those grainy old Sand Pears native to that rich Delta soil---with additions of blackberries or strawberries or even crushed pineapple from cans. What riches are a full fruit-pantry!
I can just smell your kitchen from here.
r
And what a sublime crostata!
Hello racheld,
DeleteWhat wonderful memories you share here of your past harvests and the delights that poured from your kitchen to stock your pantry.
I've not attempted any type of conserve with the pears but should look into recipes for next year's harvest. This year, we've been woofing the fruit down fast when not baking with it.
Autumn in your part of the world sounds marvelous, especially with the falling leaves. Aside from our fruit tree leaves, and wisteria, we don't see much in the way of downed leaves due to the evergreens around us.
I would love to have fruit trees - yours are a treasure. I can't justify planting them now, too much water, so I imagine your friends and family are doubly happy for your micro-orchard!
ReplyDeleteHello Lisa,
DeleteYou'd be surprised how little water a mature fruit tree requires. I water mine every couple of weeks in the summer but I suspect you get more heat during our cooler June through August. It's getting over the hurdle of the first year that is essential.
For the oodles of lemons, pears, apples, and plums that we manage to harvest, water is a small price to pay, especially now that our former lawn is no more. Now, that was a waste of water!
I like pears whether I eat them raw or cooked in a delectable crust of some kind. I also love poached pears. How fortunate to have harvested such a bounty. Enjoy!
ReplyDeleteKaren
Hello Karen,
DeleteI think all fruit benefits from delicious buttery crust (I know, I know, another excuse to indulge in pastry!).
I've not considered poaching my homegrown pears as I've only ever used the more elegant and elongated Bosc variety for poaching. Perhaps I'll poach some and halve them to place atop a custard filled crust, thank you.
My, what a wonderful harvest, the pears are just perfect. You are right there is nothing like gathering fruit from you own tree. My pear tree is the worst tree ever. It gets rust every year. - produces tiny fruitlets then they all drop off - I have never had a pear yet and the tree must be fifteen years old. :(. Enjoy your pears in the weeks to come, I am so envious.
ReplyDeleteHello elaine,
DeleteAs a fellow gardener you know that sometimes, despite our good efforts, Mother Nature has the last word. I have the same issue with a cherry tree that was planted over a decade and a half ago. It has never produced one fully-ripened cherry for our consumption. Sigh.
The cranberry crostata looks and sounds delish. ..been looking all my life for a gal to pillow talk Pomological Congress of 1852.
ReplyDeleteMister CD is one lucky man.
Hello GSL,
DeleteGentlewomen farmers everywhere would be at a loss without a Pomological Congress to guide us in our agrarian pursuits. I'm not so certain the 1852 session would have approved of my very modern Frankentree apples though.
How I envy you your prolific pear tree. We had a small tree at a former residence but the squirrels always nabbed the few pears it produced before we could. I love baking with this versatile fruit, but also enjoy making pear ginger jam and pear chutney to preserve the season. One can also make homemade pear liquor with vodka, spices and sugar.
ReplyDeleteBest, KL Gaylin
Hello KL Gaylin,
DeleteI can almost smell the wonderful aromas that emanate from your kitchen. You've given me some wonderful ideas on what to do with our leftover pears, thank you. My husband is the Head Jam Maker in our house so I'll float the idea by him for a pear ginger jam.
We only ever see an occasional squirrel here but I did once have a parrot in our pear tree who took great pleasure in feasting on the uppermost fruits. Quite a sight to beholden I can tell you. Never seen a partridge though (perhaps it is because they are ground bound).