I dreaded the harvesting of that small patch of land when I was a youth, but in my adult years I discovered a longing for fresh peas, tomatoes, cucumbers and other vegetables had been planted in my soul during those summers.
I have memories of Mama standing at the sink, creaming corn, bagging blanched vegetables for the freezer and rows of jars sitting on towels on the counter cooling from their hot water bath. My fondest memory, though, is the flavor of those summer meals. I dined on the pearls of God's earth and, as with so many other things, I was oblivious to the treasure.
By the end of August, the field was bare, the freezers and pantries were full. Mama and Mimi could finally rest.
Well almost - Papa also planted a pear tree. Like every other thing he planted, Papa's pear tree was prolific and nothing could go to waste. Mama had to get creative because there are only so many jars of pears you can use in a year.
A local cook shared a recipe for pear honey in the newspaper and we had jars of it year-round, but the recipe in a "Ball Canning Book" for pear relish turned out to be the biggest hit. Every meal, there was a jar on the table. The peas from the garden with a little pear relish on top was just short of food nirvana.
Daddy says everything is better with pear relish. I revived the recipe for a catering job a couple of weeks ago by serving it as a side to pork loin. It dressed up the pork visually, boosted the flavor and elevated a relatively inexpensive piece of meat to a "gourmet" entrée. It really is good on everything. Papa's tree was a Bartlett pear tree and that was pretty much all you saw in the grocery store back then.
Today's produce section offers pears in many different colors, shapes and textures. The green Bartlett is still the most common pear, but now you can buy them in green and red. Bartletts are the best pear for canning and preserves.
The second most familiar pear is the Bosc. Their brown color and long slim neck make them stand out from the crowd in the produce section. Bosc are the best pears to use for baking or poaching. They retain their flavor and shape better than other pears when heat is applied.
The Anjou pear is sometimes more egg shaped than pear shaped and is available in green and red. The ripe Anjou is juicy and super sweet and is great for salads and poaching.
The Asian pear showed up in stores a couple of years back. The Asian is shaped more like an apple and usually has a higher price tag than the other pears. For this reason, the Asian pear should be sliced and enjoyed all by itself or with a sharp flavored cheese.
When selecting your pears, test the pear for ripeness by pressing gently on the area around the stem. If it is soft, the pear is ripe. By the time the bottom part of the pear gets soft, it is usually on its last days. Pears ripen at room temperature, but can be refrigerated after they are ripe to slow the ripening process.
If you're slicing a pear for eating or for a salad, use an apple slicer for even slices. It cores out the seeds and the stem leaving you with eight perfect little slices. Pear season is almost upon us and now that you're in the know about pears, here are my favorite recipes to get you started.
Teri Bell is co-owner of Miss Sophie's Marketplace at the Mighty Eighth in Pooler. Go to
sophiesmarketplace.com.
CHARDONNAY POACHED PEARS
4 pears preferably Bosc or Anjou
1 bottle chardonnay
2 cinnamon sticks
½ cup brown sugar
Peel pears. Cut off the bottom, so they can sit flat. Using a spoon, remove the core from the bottom of the pear. Place pears in a 2 quart sauce pan and pour in the bottle of wine. Add the cinnamon sticks. Bring to a boil over medium high heat and cook for 15 minutes. If pears tip, don't panic, it's OK. Gently remove pears from the pan with a spoon and place on serving plates. Allow the wine to continue boiling and reduce for 15 minutes. Stir in brown sugar and bring back to a boil. Turn heat to a medium and boil for about 5-8 minutes or until a rich dark color develops. Remove from heat and cool for 5 minutes. Drizzle caramel over pears allowing it to puddle on plate. Serve immediately
PEAR RELISH
12-14 pears, cored and peeled
6 large onions (Vidalia if you can find them)
6 green bell peppers
6 red bell peppers
4 cups sugar
5 cups apple cider vinegar
1 tablespoon allspice
In a food processor, finely chop pears, peppers and onions, being careful not to liquefy. Place chopped fruits and vegetables in a large pot and add sugar, vinegar and allspice. Cook for 40 minutes.
PEAR HONEY
This is actually a jelly, but it looks like and has the taste of honey. It's great on warm biscuits or toast.
8 cups finely chopped pears (about 3 pounds)
1 lemon, thinly sliced
1 small can crushed pineapple with juice
5 cups sugar
1 teaspoon ginger
½ cup water
¼ cup maraschino cherries, chopped
Combine pears, lemon, crushed pineapple, sugar, ginger and water in a medium pot and bring to a boil. Boil until thickened, 30-40 minutes. Add chopped cherries. Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.
