Harvest Begins

Unlike the past few years, this season most of our fruit trees are very full, giving us a fantastic harvest to share at God's Little Acre Farmers Market in Galion. The market is sponsored by the Presbyterian church and held on the property of First United Church of Christ, 248 Harding Way West. This is a really nice market, complete with a banjo picker for our enjoyment and usually a food truck.

Today kept me busy preparing for the market and testing out a couple of recipes. Here is what I'll have for the August 19, 2023 set up.

Red Pears 

We're not exactly sure what variety these red pears are because they were a part of the orchard when we bought the property. Judging by the shape, it is some sort of Bartlett. Every red Bartlett description that I have found states that they are a good keeper. These are not. They must be used just before fully ripe or within a couple of days of ripening. When they turn bright red and feel a bit soft, I don't think that you'll find a juicier pear anywhere. I have successfully canned them. Today I used some of the firmer ones and made a pear crisp using this apple crisp recipe from Sugar, Sunshine and Flowers.

This is the "pie plate" size listed in the recipe. It is the perfect size for just a few people. The recipe also can make a 9 x 13" pan.

Wealthy Apples

The Wealthy variaty is the first red apple of our season. It is a crisp apple with a tart flavor. This year ours are pretty small in size because we didn't have much rain when they were growing. I've decided to call them "snack sized" :)  They are also good cooked or in baked goods. Today I made an apple salad with them because, well...I didn't have to peel them. 

I used this recipe from Taste of Home. It is a good basic recipe, but I think adding grapes, pineapple, or cranberries would be even better. And I'll definitely use Miracle Whip for the dressing from not on. I didn't have a jar of it today and used mayo instead, which is Ok, but, in my opinion, not as tasty.

Stanley Plums

This purple plum is so yummy, I can't even begin to explain. This variety is often called "prune plum" because, when dried, they make delicious prunes (duh!)  Not only are they a tasty snack, they are perfect for making Plum Kuchen. This recipe from Taste of Home is a good one, but I like to add more plums than called for.

We are so lucky to live in an area where fresh food is abundant and we have local produce stands and farmer's markets. I hope that you are able to shop and enjoy this year's harvest at your favorite markets.

Marcheta *Plum happy

Peaches... and Pears... and mmmMMMMMM (Pear/Peach Salsa Recipe)

These are our red pears. The trees are loaded and will soon be ready to harvest.

 Four of these trees were on our property when we bought it, and we have not been able to identify exactly what kind of pears they are.

They look like Red Bartletts, but those kind ripen later in the season and are good keepers. Ours ripen around the first to second week of August and are not good keepers.

What they are, however, is the most delicious pears I've ever eaten. When ripe, they are fine textured and very sweet and juicy.

Our red pears make good pear pies, sauce, and hold up well when home canned. Since we have such an abundance, I have canned pears every way that I can think of. Picture the scene in Forest Gump when his shrimp buddy tells Forest all the ways that shrimp can be prepared and you get the idea of how it is with me and these pears: cinnamon pears, mint pears, brandied pears, plain pears, etc. etc. :)

Last summer I came across this recipe for peach/pear salsa from my fav cooking website, www.allrecipes.com. Since our pears are early and ripen just about the time we also have peaches, I gave it a try. Now it is among one of my favorite "specialty" dishes to make.  As always, I encourage you to think of this recipe as a starting point and make it your own. For instance, if you don't like curry, you can omit it. The original recipe called for 2 2 cloves of garlic, but I only like to add one. Now that I have the garlic oil that I made using the garlic scapes, I will simply add 1 tablespoon of the oil and eliminate the garlic. A Vadalia onion would be nice instead of the red onion. Or even add some chopped up chives. There are many ways to re-format this recipe!!

Marcheta *fruity-fruity

Peach and Pear Salsa

1 tablespoon olive oil 1/2 red onion, diced 1 clove minced garlic 4 peaches - pitted and diced

1 pear - peeled, cored, and diced 1/4 cup honey 1 teaspoon curry powder salt and pepper to taste

Heat the olive oil in a small skillet over medium-low heat; cook the onion and garlic in the hot oil until translucent, about 5 minutes. Stir the peaches, pear, and honey into the onion and garlic mixture; allow to cook together for 2 minutes. Season with the curry powder, salt, and pepper. Continue cooking at a simmer until hot, 5 to 6 minutes.