What should you know about this amazing fruit? Here is a site about 10 varieties of pears grown in the USA.
This is a great time to become a connoisseur of the beautiful fruits of the season and find your favorite. Unfortunately, most of the pears are grown in Washington and Oregon and after the fires they've had this year, they may be harder to find. The three types in my picture above were available in my local supermarket. From left to right they are Bartlett, StarKrimson, and Bosc. Each has a unique taste and texture.
Usually when you buy pears from the grocery store they are not fully ripe and should not be refrigerated right away. Don't squeeze the body of fruit to check if it's ripe. Instead, gently press on its neck which should yield a little when it is ready to give you its best flavor.
Pears are included on the site of the World's Healthiest Foods. Pears are a wonderful ingredient from meat dishes to salads or desserts. Here are some pear recipes on this website; Roasted Pear and Blue Cheese Salad, Pear Custard Dessert, and Carrot and Pear Soup. AND don't overlook that the pear, all by itself, is a wonderful snack.
This fairly mild green plant has amazing versatility. Raw spinach is the basis of many wonderful cold salads. Spinach is also included in many cooked meals, from breakfast dishes with eggs to a variety of wonderful dinner recipes where it blends well with an array of flavors and foods. Fresh spinach, quickly sautéd with olive oil and garlic, is a classic Italian dish and is seen as an appetizer in some Italian restaurants. Spinach provides an astonishing amount of nutrients, including phytonutrients, water-soluble vitamins, and fat-soluble vitamins. Some of these nutrients are more available to us when eaten raw and some when eaten cooked. So should you eat it raw or cooked? Look at this great Vegetarian Times article, Nutrition Face-Off: Raw vs. Cooked Spinach. My husband and I like our spinach just sautéd lightly in olive oil and garlic. Watch here for a very impromptu spinach sauté. Click on the picture below for a great vegetable dish whether you sauté the vegetables or not.
Tricia Gregory, MA,RD/N
A dietitian who is a foodie and loves a great dinner party with wonderful food and terrific friends.