Samascott Orchards - Kinderhook, NY
Harvesting date: September - October 2013
Architect’s rulers are made from pear wood because it doesn’t warp. Furniture, musical instruments and kitchen utensils have also been made from the wood of pear trees because it does not splinter, and in the case of kitchen utensils, can withstand multiple washings.
Native to coastal and mild regions, pear tree groves were cultivated in China almost 3000 years ago. Pear trees are grown by sowing the seeds of other cultivated or wild varieties which form pear stocks (also known as free stocks) onto which more desired varieties can be grafted to increase production. Pears are unique from other fruits like apples and strawberries in that they ripen from the inside out, even after they have been harvested. Since they continue to ripen after they are picked, some orchards harvest pears early to extend the seasons’ crop. And you know that gritty, grainy texture you might associate with some varieties? That’s because pears have stone cells (sclereids) which are isodiametric cells, with thick cell walls that can be often found in quince fruits.
There are thousands of varieties of pears, some grown primarily for eating, while others are grown specifically for ornamental purposes. Different types can come in a range of sizes, and the skin can be a pale yellow to a deep brownish gold color. Pears can be sweet or spicy in taste, and have a texture that is gritty or smooth.
Also known as the “Williams pear”, Bartlett pears are a heirloom variety that were first developed in England. They are the most aromatic type of pear. Their skin is a greenish, yellow hue and are sometimes highlighted by a red blush. They have a smooth texture and are good for canning or sliced on top of a salad. Bartlett pears account for almost 75% of pear production in the US and are commonly used in pear juice and canned pears because they can bruise easily.
The Potomac was developed by the USDA in 1993 and is related to the the D’Anjou variety. It’s small, with light green and glossy skin. Potomac pears are sweet and have a buttery, fine texture.
Unripened pears are best stored in a refrigerator at ideally 30 degrees - in colder temperatures they will become damaged and in warmer temperatures they will ripen faster. Most early fall varieties will last up to 2 months, while winter pears will last a few months longer. The longer pears have been in cold storage, the faster they’ll ripen once they’re taken out.
Typically, when we think of pears we think, compotes, tarts and salads. But, how about pears and bacon? Or pears and pizza? Or pears and eggs? We think, why not.
Bacon, Pear & Raspberry Grilled Cheese (Pinch of Yum)
Pear, Goat Cheese & Pistachio Pizza (Savour the Senses)
Roasted Pears With Balsamico & Lime (Bread & Companatico)
Vanilla Pear Milk (Pastry Affair)
Pear & Camembert Quiche (The Creative Pot)