9/17/18

Tender Profile | Pears

pears.jpeg

Important practices: According to the Environmental Working Group, more than 50% of conventionally grown pears contained 5 or more types of pesticide residue. Buy organic!

Harvest season: Depending on the variety, pears are available late Summer through Winter.

Great source of: Flavor!

Storage methods: Pears are best stored out in the open at room temperature so display them in your favorite bowl on the counter out of the sunlight!

Cooking methods: Pears can be made into chutneys, sauteed, roasted, pickled, braised, and baked. However they are most delicious when eaten ripe right out of your hand.

World cuisines: French

Pairings: Pears are very versatile both in and out of desserts; they make wonderful tarts crisps and pies, but also pair wonderfully with some brie or stilton on a cheese plate, or sauteed alongside pork! Make your pears into chutneys and compotes as well.

Fun Facts:

  • There are around 3000 varieties of pear grown around the world.

  • Before tobacco was introduced to Europe, the leaves of pear trees were smoked instead.

Tender Profile | Leek

leek.jpeg

Botanical name/plant family: Allium ampeloprasum

Important practices: Similar to garlic, leeks are naturally pest resistant, which means they can be easier to grow without pest amendments.

Harvest season: Fall, Winter, and Spring

Great source of*: Vitamin A, Vitamin B6, Folate (Vitamin B9), Vitamin C, Vitamin K (amazing source!!), Iron, and Manganese.

Storage methods: Fresh leeks should be stored unwashed in the fridge, loosely wrapped in plastic to conserve moisture.

Cooking methods: When people think leeks they think of creamy soups, often with bacon, potatoes, and lemon. Leeks are far more diverse than this though! “Sweat” your leeks in butter or oil and add them to pizzas, pastas, soups, stir fries and more!

World cuisines: Leeks are native to the Mediterranean/Middle East, though they are a very important part of French and British cuisine.

Pairings: Leeks pair well with rich cheeses such as chevre and gruyere, carrots, potatoes, mushrooms, mustard, chives, garlic, sage, and many more!

Fun Fact:

  • Leeks have been the national symbol of Wales for nearly 700 years

  • Hippocrates, ancient greek physician and “father of medicine”, often prescribed leeks as a cure for nosebleeds

Cinnamon Pear Galette

Cinnamon Pear Galette

If you're looking for a dessert recipe to use up your pears, we have you covered! (Honest moment: This pear galette didn't turn out quite how we expected it to look, but we think it made up for it in taste. Plus, it was fun to make and uses simple ingredients.)

INGREDIENTS

Crust

Cinnamon Pear Galette
  • 1 cup flower

  • 2 tsp sugar - we used cane sugar

  • 4 tbsp butter

  • 2 tbsp yogurt

  • 2 tbsp cold water

Filling

  • 1 tbsp cornstarch

  • 6 small pears

  • 3 tbsp sugar

  • 1/2 tsp cinnamon

Directions

Cinnamon Pear Galette
  1. Preheat oven to 350 degrees F

  2. Add flour and sugar to bowl and cut in butter. Then add yogurt and cold water and knead dough until crumbly

  3. Press dough into pie dish, cover with plastic wrap, and refrigerate for 30 minutes

  4. Cut pears into slices and add into a bowl with cornstarch and cinnamon

  5. Once dough is chilled, add the pear mixture in the center of the dish. Fold the edges of dough over the edges of the filling (this is the step that we missed when making the galette you see in the photo above!)

  6. Bake for 40 minutes

NOTES AND TIPS

  • Be careful to not knead the dough too much. Ours came out a bit dense as a result of kneading it too long, so try not to overwork the dough

  • Ideally the crust would fold over the filling but if yours turns out looking like ours, just remember that it's the taste that matters!

  • Drizzle with caramel or honey to add some extra flavor or serve warm with a scoop of vanilla ice cream