It's Pear Season!

A single old pear tree stands tall near the south fence line of our property. Its crop comes early and we are eating the last of its harvest this week. It's an heirloom variety, probably a Clapps Favorite, and sadly we never have enough to offer for sale. But since the Bartlett pears from Suisun and the Delta are available now, you might want to try out a new recipe idea. Pears involve a bit more work than some other fruits since they are usually peeled, halved, cored, then sliced.

Pear coring tool

A Pear Corer comes in handy for the job; if you haven't seen one in person, look at Bill's photos of this clever tool in use. The working end of the tool itself is even pear-shaped!





Pears are great for drying and canning; you can add fresh pears to salads or eat them with yogurt for breakfast. But at our house, pear pie is the ultimate showcase for this lovely fruit. This treasured recipe comes from Candy DuMont of Vacaville, who won first prize in a recipe contest sponsored by our local newspaper years ago. Here it is, as printed on the yellowed-newsprint clipping that is still filed in my recipe box.


Pear Pie with Cheese Crumble Top
5 fresh Bartlett pears
1/3 cup sugar
1 Tbsp. flour
1/2 tsp. powdered ginger
1/8 tsp. salt

Pare, core and slice pears. Combine sugar, flour, ginger and salt. Mix with pears and turn into pastry shell. Sprinkle on the cheese crumble topping. Bake below oven center in a hot oven (425 degrees) until pears are tender and crust crisp and golden brown (40-45 minutes.) Serve warm.

Cheese Crumble Topping
1/3 cup sifted flour
1/4 tsp. salt
3 Tbsp. sugar
1/3 cup shredded cheddar cheese
3 Tbsp. melted butter

If you like almonds, try adding about 1/3 cup of sliced or chopped almonds to the crumble topping. We always do.

Eat well,

Fern

The Life of a Fig

Right now we're enjoying a break from harvesting as we wait for the second crop of figs to ripen. That's right - figs generally produce two separate crops of fruit per year, one in June and another in August.

The first figs develop from buds that formed on the previous year's shoots. The tree sits dormant through the winter, then the leaf and fruit buds begin growing in the spring. The first crop figs expand, while each branch tip extends with new shoot growth. But all along this new stem growth more new figs form. These figs that grow on the current year's growth are the second crop figs. The photo above shows a ripe first crop Black Mission fig along with several immature second crop figs.

Lovers of figs might consider planting one as a backyard tree. Other than a fairly sunny spot, a reasonable amount of space and moderate water, figs don't require much care. Except for bird damage to the fruit, they are one of the most trouble free and productive of fruit trees. They require only minimal pruning, just to eliminate the occasional rubbing branch or to provide headroom if near a walkway. Left alone they continue to expand like most trees, so where space is a problem size can be controlled by heavier pruning. Insect and disease problems are rare and unlike most other fruit trees there is never a need to thin excess fruit, a time consuming chore with most stone fruits!

After the June Harvest Frenzy

June is the hectic month at Sunny Slope Orchard. In the midst of all the fruit frenzy, we enjoy seeing you and sharing the delicious harvest. But there is little time for extended conversation when the trees are raining fruit upon us relentlessly. So now that July has arrived, we are starting this blog as a way to connect more often throughout the year.

This past week has involved a lot of cleanup. The peaches and apricots finished in late June, and the last of the plums and first crop of figs were harvested this weekend. The ever-popular bird scare machines are stored away, depriving passing motorists of amusement. The orchard floor is clean now; all the dropped fruit is picked up and the foxtails mowed again (hopefully for the last time this season.)

We eat what we grow, so food preservation is our next priority. During the harvest we dried, canned, and froze as much as we could for home use; this will continue all summer until our shelves and freezers are full enough. Some of you have inspired us with your recipes and ideas for using our fruit. Keep it up and consider posting your recipe ideas on this blog.

For cooks and canners, here are two simple recipes that use our luscious California crops:

Santa Rosa Plum Compote

Drunken Fig Jam 

Freezing fruit is very simple and preserves the fresh taste. Frozen apricots make wonderful apricot pie for Thanksgiving or the primo ingredient for jam-making in December. Simply cut the quantity of fruit you need for your recipe and freeze it in a Zip-Loc type bag, being sure to evacuate all air. Or, if you have a FoodSaver machine, you can freeze fruit into convenient shapes in a Tupperware-type container; when it has frozen solid, pop the frozen fruit “brick” out of the plastic container. Place it in the FoodSaver bag, and let the machine suck out the air and seal it. These golden bricks stacked in your freezer will be your culinary Fort Knox.

In summer, sorbets are a most refreshing treat. Here on the farm, we get a lot of culled fruit, fruit that is overripe, bird-pecked, sunburned, or scarred. We freeze juice from the plum culls to make sorbet. To juice plums, let them get very ripe, then squeeze them in your fist, discarding the pits. They squirt in all directions, so do this outside and put your squeezing hand down into a tall, deep cooking pot to catch all the juice. Bits of plum skin and chunks of plum flesh add to the taste and texture, so there is no need to strain the juice. Freeze the juice in the same way as described above for apricots.


Favorite Plum Sorbet recipe:

• 3 cups plum juice
• 1 cup sugar or to taste
• 2 Tbsp. Vodka (which prevents the sorbet from freezing too hard)

Mix the above together then refrigerate until the mix is at 40°F. Process in your ice cream maker according to the manufacturer’s directions.