Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Comice pears reach the peak of their season between August and March. This variety is most often found in holiday gift boxes and has been dubbed the "Christmas pear".
Description/Taste
Broad and rather blunt, the stubby almost round Comice pear, pronounced kuh-MEES or co-meece, is easily recognized by its characteristic squat shape. Pale yellow or dull green, its fragile skin is marked with russet or red flakes. This pear is extra juicy and is said to be the sweetest and most flavorful of all pears.
Nutritional Value
Containing about 100 calories, pears provide dietary fiber, some vitamin C, high levels of pectin and boron. Studies show pectin helps inhibit certain cancers and boron promotes stimulation of electrical activity in the brain and helps retain calcium in the body.
Applications
Because of its delicate nature, the Comice pear does not make a good candidate for cooking. Served with Brie, Camembert or Stilton cheese, this fruit is a perfect closure to a meal. Add slices to enhance watercress or spinach salads. To store, keep at room temperature. Refrigerate ripe fruit only a day or two, because chilling takes away the pears juicy flavor.
Ethnic/Cultural Info
In France, the pear is called poire; in Germany: Birne; in Italy: pera; in Spain: pera; in Sweden: paron; in Russia: grusba; in Poland: gruszka; in Greece: achladi; in Turkey: armut; in Persia: amrud; in China: li; in Japan: yonashi; and in Romania, the pear is called para.
Geography/History
A French variety, Comice pears were developed in France about 1849 and considered to be the king of pears because of their extreme juiciness and strong sweetness. This pear's name is short for "Doyenne du Comice", which means, "top of the show". Washington State, California and Oregon are major pear producers.
Recipe Ideas
Recipes that include Comice Pears. One
is easiest, three is harder.
Comice pears reach the peak of their season between August and March. This variety is most often found in holiday gift boxes and has been dubbed the "Christmas pear".
Description/Taste
Broad and rather blunt, the stubby almost round Comice pear, pronounced kuh-MEES or co-meece, is easily recognized by its characteristic squat shape. Pale yellow or dull green, its fragile skin is marked with russet or red flakes. This pear is extra juicy and is said to be the sweetest and most flavorful of all pears.
Nutritional Value
Containing about 100 calories, pears provide dietary fiber, some vitamin C, high levels of pectin and boron. Studies show pectin helps inhibit certain cancers and boron promotes stimulation of electrical activity in the brain and helps retain calcium in the body.
Applications
Because of its delicate nature, the Comice pear does not make a good candidate for cooking. Served with Brie, Camembert or Stilton cheese, this fruit is a perfect closure to a meal. Add slices to enhance watercress or spinach salads. To store, keep at room temperature. Refrigerate ripe fruit only a day or two, because chilling takes away the pears juicy flavor.
Ethnic/Cultural Info
In France, the pear is called poire; in Germany: Birne; in Italy: pera; in Spain: pera; in Sweden: paron; in Russia: grusba; in Poland: gruszka; in Greece: achladi; in Turkey: armut; in Persia: amrud; in China: li; in Japan: yonashi; and in Romania, the pear is called para.
Geography/History
A French variety, Comice pears were developed in France about 1849 and considered to be the king of pears because of their extreme juiciness and strong sweetness. This pear's name is short for "Doyenne du Comice", which means, "top of the show". Washington State, California and Oregon are major pear producers.
Recipe Ideas
Recipes that include Comice Pears. One
is easiest, three is harder.
