My Organic Produce Club Weekly Food Share:
This gorgeous new variety of eggplant incoming from Lady Moon has the classic light aubergine color streaked with white and an oval shape. With their mellow and refined flavor, these are excellent eggplants for grilling, frying, or in your favorite baked dish.
|Produce List for the week of April, 23-27 2012:|
* Lettuce Green Leaf
* Radish Tricolor w/tops (Fl)
* Greens Dandelion Red
* Potato Sweet
* Eggplant Nubia (Fl)
* Tomatoes (Fl)
* Squash Sunburst (Fl)
* Cucumber (Fl)
* Celery Hearts
* Onion Sweet w/tops (Fl)
* Grapefruit Ruby (Fl)
* Pear Packham
* Apples Royal Gala
Rich in flavor and medium to large in size the Packham pear has a pale-green bumpy skin that develops a yellow cast when fully ripe. Quite fragrant, the white firm flesh is deliciously sweet and juicy. This pear was cultivated by Charles Packham in 1896. It is an Australian variety and crossed between the Williams and Bell pear. They are high in fiber, a good source of vitamin C and provide the important mineral potassium. They are also a natural, quick source of energy, due to the presence of natural sugars.
Pear and Ginger Tart
- 250g packet ginger nut biscuits
- 125g unsalted butter, melted
- 175g caster sugar
- 3 firm pears (such as Packham or Bosc)
- 450ml thickened cream
- 1 tbs Poire William* (optional)
- 1 tbs icing sugar, sifted
- 3 tbs (1/4 cup) prepared good-quality caramel sauce, to serve
- 6 almonds (skin on), thinly sliced
- Crush the biscuits in a food processor and mix with melted butter. Use biscuit mixture to line the base and sides of a 25cm x 11cm rectangular, loose-bottomed tart pan, pressing in firmly. Cover and refrigerate for 30 minutes.
- Place the sugar in a saucepan, add 2 cups (500ml) water and stir over low heat to dissolve sugar. Peel pears and add to pan, topping up with enough water to cover.
- Bring to the boil, reduce heat to low, cover and poach for 10 minutes or until fruit is cooked (this will depend on the ripeness of the pears). Allow to cool in the syrup.
- When ready to serve, remove pears (the poaching liquid can be frozen and used for poaching fruit). Drain pears well, patting dry with paper towel, and slice thinly, discarding cores.
- Lay slices over the biscuit base.
- Beat together the cream, Poire William and icing sugar, spread over the pears and drizzle with caramel sauce. Garnish with sliced almonds.
- * Poire William is a French pear liqueur, from selected bottle shops.