Pear overload

Happy Labor Day weekend, everyone! Happy 28th birthday to my little brother (and to my mom, and to all the other mothers who are or have taken the name of this holiday quite literally to mean welcoming new babies to the world.)

This weekend we did a whole lot of cutting up fallen trees and felling damaged trees from the crazy storm that swept through our property. One very sad casualty was the 100-year-old apple tree right off our back porch that was crushed by a rogue locust tree the guys cut down. Their guide rope snapped and the tree ended up just brushing our gutter, but annihilated the apple tree. It was on its last legs, propped up with an old post, but we were hoping to keep it alive another season to try to graft it. It had been planted by my great grandfather.

Anyway, as it’s not particularly safe to operate a chainsaw with a baby on your back, my contribution to the storm cleanup this week was trying to preserve the windfall of pears that had been blown from our trees in the storm. They were slightly underripe when I picked them up off the ground, but at the same time almost universally bruised or cracked from their fall, so it was a race against the clock to get them processed.

I took zero photos and have no recipes to share with  you. The Baby has been napping for two hours (!!!) and is due to wake up any second, so here’s just a short list of things I made with the pears:

  • Pear sauce! Just like applesauce, but with pears. Organic and with no sugar added, this makes a great baby food. And the cooking helps soften and sweeten the harder, greener, most underripe pears. I froze a little under two gallons of it and with the other gallon or so I made…
  • Pear sauce bread. I adapted this recipe  based on what was in my pantry, using only whole wheat flour, not bothering to grind the oats, using plain full-fat organic yogurt rather than sweetened Greek yogurt, and using pear sauce that still had pretty big chunks of not-too-mushy pears in it. I also didn’t add in any extra fat (coconut oil or butter) since the yogurt was full-fat. I just adjusted the amount of yogurt so that the batter was the appropriate texture/wetness. It turned out pretty good, like really dense bran muffins but moist because of the pears. We’ve eaten two loaves and there are two in the freezer.
  • Pear pie with a bacon-grease crust and oat crumble topping. (This I made with the riper pears without pre-cooking them.) I’ve been straining and refrigerating our bacon grease for awhile now, and while I’ve done some vegetable sauteeing with it, I needed to use it up and have been considering it for pie crust for awhile. I did a little Googling and ended up just sort of eyeballing the flour-to-bacon-fat ratio with a tiny bit of ice water. It didn’t roll out great, but it ended up with a surprisingly nice texture. It definitely had a hint of bacon flavor, but with the pear filling, it was good! I adapted this recipe for the pie filling/topping.

All in all, I was able to save about 10 pears that were undamaged and could ripen and be eaten raw.

So that’s been my weekend. I find myself getting a little overwhelmed during harvest season, not wanting anything to go to waste but also not wanting to spend all waking hours blanching tomatoes and making pepper jelly (another thing I did this weekend), but it does make winters nicer to have access to this stuff, and it sure helps our budget while we’re living on one income, plus whatever I can earn freelancing.

I’ve got a little pear sauce left. Anything else I should try to make with it?

20160828_183257
The pears – after the storm, before I cooked them. (Or, in most cases, before the deer ate them.)
Pear overload

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