What’s in Season: Bartlett Pears

This past Saturday’s crisp and cool weather made for an enjoyable trip to Grand Central Army’s weekly farmers market, located on the edge of Prospect Park in Brooklyn. Although summer’s Jersey tomatoes, sweet corn, and peaches were still abundantly available, fall produce has certainty begun making its seasonal appearance. Especially pears.

One of the most common, and delicious, varieties are Bartlett pears. When picked, they’re light green in color and have a crunchy flesh. But as they ripen off the tree, they turn a shade of bright yellow with blush red spots and their flesh becomes soft, tender, and super sweet. 

Best known as “canning pears,” a farmer I chatted with suggested peeling and poaching them with flavors like cinnamon, cloves, honey, lemon, and ginger.  He then tops them with tart yogurt and chopped walnuts—a healthy dessert or an indulgent breakfast. And I suppose his suggestion—poaching versus canning—is not too different of a cooking method, except that you get the luxury of eating them right away!

I also like swapping half of the apples in my pie filling for Bartlett pears, or roasting and blending them with a bit of cinnamon and molasses to make homemade applesauce. 

Extracting a Little Knowledge About Vanilla

Photo Credit: Nicole Franzen via Saveur

 As the most widely used form of vanilla, it’s no wonder why you'll never fail to find a bottle of extract in every kitchen pantry. And so choosing a good-quality pure vanilla extract is a good idea, as it will enhance your favorite recipes and make them taste even better. But which variety to chose?

The three most common types of vanilla extract are:

Madagascar Bourbon: Creamy, rich, and floral. This is the most commonly used of the vanilla varieties; it compliments other flavors without overwhelming them.

• Origin: Madagascar and Réunion (formally known as Île Bourbon, hence its name!) 
• Appearance: Long and skinny with a thick and oily skin 
• Uses: Baked goods like cookies and cakes; flavored beverages

Mexican: Spicy, smooth, and bold. Mexican vanilla has a similar, but stronger flavor than Madagascar, making it a great choice when you want to showcase vanilla as the main flavor in a dessert.

• Origin: Mexico (the birthplace of the vanilla bean!)
• Appearance: Similar to the Madagascar Bourbon bean, but a touch thicker and darker in color
• Uses: Cream based desserts: ice cream, custards, crème brulee, whipped/pastry cream, buttercreams, and icings

Tahitian: Aromatic, sweet, and fruity, with hints of licorice. Tahitian vanilla is less subtle in flavor when compared to the other varieties. Due to its unique aroma, this variety is also used in savory dishes and perfumes. 

• Origin: Tahiti
• Appearance: Flat and wide, but contain fewer beans and are shorter compared to other varieties
• Uses: Jams and chutneys; cream based desserts and sauces; seafood, game, and poultry dishes

To learn how to make your own vanilla extract at home, here's a great how-to video by Le Gourmet TV:

But for an easier option, you can always just purchase it, too. Some of my favorite vanilla producers include: Singing Dog Vanilla, Penzeys Spices, and HawaiianVanilla Co.