Tag: baldwin pears

  • CSA 2026 WEEK 33

    From Our Farm

    Basil, Thai

    Eggplant, Fairy Tale or Japanese

    Pears, Baldwin

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Curly or Lacinato – Tendwell Farm

    Squash/Zucchini Mix – Watsonia

    Watermelon, Seedless – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Summer Vegetable Tian

    Ingredients:

    • 5 to 9 tablespoons (75 ml to 135 ml) extra-virgin olive oil
    • 3 garlic cloves, thinly sliced
    • 10 sprig fresh herbs, such as parsley, thyme, rosemary, tarragon and/or basil
    • 3 pinch fine sea salt and freshly ground pepper
    • 1 1/2 pound (680 grams) tomatoes
    • 1/2 pound (227 grams) zucchini, green or yellow, scrubbed and trimmed
    • 1/4 pound (113 grams) eggplant, washed and trimmed
    • 1/4 pound (113 grams) red onion(s)
    • 1 loaf or so good bread, for serving

    Instructions:

    1. Center a rack in the oven and preheat it to 400° F. Pour 2 tablespoons of the oil into the baking dish, tilting it so the oil coats the sides. Scatter over half the garlic and a little more than half of the herbs and season generously with salt and pepper.
    2. Slice the vegetables: they should be cut about 1⁄4 inch thick. Ideally they should all be about the same size, so if any are particularly large, you might want to cut them in half the long way before slicing them. This is a nicety, not a necessity.
    3. Arrange the vegetables in the dish in tightly overlapping circles. Try to squeeze the eggplant between slices of tomato and get the zucchini and onions to cuddle up to one another. Keep the circles tight, since the vegetables will soften and shrink in the oven. Season generously with salt and pepper, tuck the remaining slivers of garlic in among the vegetables, top with the remaining herbs and drizzle over as much of the remaining oil (3 to 7 tablespoons) as you’d like. Place the tian on a baking sheet lined with foil, parchment or a silicone baking mat. Bake the tian for 70 to 90 minutes, until the vegetables are meltingly tender and the juices are bubbling.
    4. Serve the tian a few minutes out of the oven or allow it to cool to room temperature. Either way, you’ll want bread…a lot of it.

    Recipe adapted from: https://food52.com/recipes/77581-summer-vegetable-tian?

  • Northern Florida-grown Pear Varieties

    We planted the first of our organic pear trees on our farm in Alachua County, FL over 15 years ago. Today, we have developed our orchard to bring you the best of summer pears right here in Florida.

    We’d like to introduce you to Hood, Carnes, Baldwin, and Pineapple! The first three varieties are hybrids between Asian and European pears. The final variety, our pineapple pear, is a true Asian heirloom that may be thousands of years old!

    Pears will store well for a few weeks to a month. As they ripen, they make great juice and are also perfect for our Pear Cider Vinegar!

    Hood pears have the best skin of our varieties. This one is special because it’s an early summer pear, and the tree doesn’t produce as much as the others. If you get to try them, consider yourself one of the lucky ones!

    Carnes are the 2nd variety to ripen. They make great juice with their refreshing flavor. You can let them ripen until the skin is yellow, but peeling the skin is also recommended!

    Baldwins are a perfect hybrid between the crispy Asian pears and the silky European pears. If you let them ripen on your counter they will develop more flavor and a pleasant, silky texture.

    Pineapple pears (a.k.a Sand pears) are a well-known cannery fruit for preserves and compotes. They were brought to North Florida hundreds of years ago, originating from China. Because they hang on the tree the longest, they’re one of our most flavorful pears. Try them on a salad fresh or cooked into a galette!

    Syntropic Agriculture & Pear Trees

    Pears produce tannin (which gives that dry feeling in your mouth!) in their skin that deters pests. It’s best to wait for the tannins to ripen into sugars – when the skin becomes more yellow or bronze. Thanks to the natural tannins and vigorous growth habit, along with spiders and birds that help, we never have to spray or apply any synthetic pest control onto our trees. On our regenerative farm, you’ll see a syntropic agriculture system around our pear orchard. This year they’re growing right next to Seminole pumpkins, native mint, and some cover crops.

    Recipes

    Pears are so versatile. Have them crispy, wait till they’re ripe, pickle them, chop them up for a salad, bake them, juice them, puree them, and so much more!

    Pears and cheese go beautifully together. Here’s a Pear and Cheese Cacio e Pepe Ravioli recipe that will impress.

    Here’s an easy Cinnamon Baked Pears with Walnuts recipe for a luxurious tasting dessert that feels indulgent, but isn’t at all. Pears become ultra rich when heated, it breaks down their complex cell walls and concentrate their natural sugars into a caramelization and reduction. You’ll see when you try it – the flavors transform from their mild sweetness to a rich, buttery, and aromatic experience.

    Chinese medicinal recipes include holistic ingredients that support the body. Here is a Chinese Pear Dessert Soup that aids in respiratory health.

    Check out our video on our pear trees here!

    Let us know if you enjoy our Florida-grown organic pears on our social media! Tell us what you think, we’d love to hear your feedback. Tag us in your stories if you’d like and we can highlight your creation.

    Instagram @frogsongcsa

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  • CSA 2026 WEEK 31

    From Our Farm

    Basil, Thai

    Pears, Baldwin

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Kennebec

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Dandelion Greens – Tendwell Farm

    Tomatoes, Grape – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

    Ingredients:

    • 1/2 cup yellow cornmeal
    • 1/4 teaspoon (or more) cayenne pepper
    • 12 okra pods, cut crosswise into 1/2-inch pieces
    • 6 tablespoons olive oil, divided
    • 2 cups fresh corn kernels (cut from about 3 ears of corn)
    • 6 baby green pattypan squash, each cut into 6 pieces
    • 2 garlic cloves, chopped
    • 1 12-ounce bag cherry tomatoes, halved (2 cups)
    • 2 tablespoons chopped fresh cilantro
    • 2 green onions, chopped

    Instructions:

    1. Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
    2. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

    Recipe adapted from: https://www.bonappetit.com/recipe/fresh-corn-saute-with-tomatoes-squash-and-fried-okra