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First Aired - 11/03/2009 06:30PM
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Autumn has arrived which means it's the perfect time to become reacquainted with fesitval fall fruits. This week on Why We Cook, Erica tells us all you need to know about pears & quince.
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The Little Split Level On The Prairie (12:05)
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Fairway Market, http://www.fairwaymarket.com, Erica Wides, Why We Cook, Roberta's, podcast our shows on iTunes!, fall fruit, north shore of Long Island, colonial town, 1950's split level suburban house, back to the land ethos, backyard gardens, peach jam, strawberries, coal heating, half bathroom, pears, apples, quince, dwarf fruit trees, apple picking, wait for quince to turn yellow,Quince Origins & Recipes (12:49)
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quince, www.whywecook.com, Why We Cook on facebook!, relative of roses, they have been eaten for 4,000 years, ancient greeks and romans, mythology in the bible associated with quince, they are too hard and tannic to be eaten raw, when younger they are fuzzy, this fuzz is called pubescence, The Cloisters, Spanish Monestary, medieval garden, membrio, quince mixed down with sugar, cotognata, eaten as a snack in Sicily, quince are high in vitamin C, high in pectin, used for perfumes and honey, they have never been that popular in the US, they have succombed to blight in the US, for sale at the farmer's market at Union Square, chutney, cooked down until it's nice and thick, yogurt, oatmeal, poached fruit in syrup, quince tarte tatin, quince was considered a symbol of love commitment, Greek brides would nibble on a quince to perfume her kiss before she entered the bridal chamber, peeled and diced quince combined with brown sugar crystallized ginger fennel seeds and water,Being Patient With Pears (8:56)
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The Naturalist, hosted by Erica's father Bernie Wides, pears, autumn fruit, juicy pair with gorgonzola, Erica loves Jelly Belly jelly beans, pear flavored Jelly Belly taste like unripe pears, you can feel the tannins on your tongue, American's don't eat many pears, the average American eats only 3.5 pounds of pear per year, the Chinese are started to dump their pears on our market, the big issue is ripeness, pears don't have the shelf live of apples, pears ripen from the inside out, wait for them to get soft, Ralph Waldo Emerson said that 'there are only 10 minutes in the life of a pear when it is perfect to eat’, but he didn’t have refrigeration,To comment on this episode click here. There are currently Comments
First Aired - 11/14/2010 03:30PM
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This week on We Dig Plants Alice and Carmen continue their Fruit Series with Pears! Joining them is guest Sarah Lohman of http://www.fourpoundsflour.com/, a sort of culinary time-traveler who collects old recipes, classic ingredients, and combines them just as they would have been cooked long, long ago. Learn the history of the pear, its biological cousins, how it was served traditionally, and how they're grown on this pear-shaped episode of We Dig Plants. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919
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We Dig Plants: The Pear Show (26:22)
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Alice Marcus Krieg, Carmen DeVito, We Dig Plants, Sarah Lohman, pears vs apples, apples are more utilitarian, pear is a member of the rose family, great source of vitamin C, you can ripen in a brown paper bag at room temperature, Bartlet pears are the most popular variety in the US, used for dried pear products and canning, the pear was cultivated in Greece as early as 3000 years ago, included as a gift of the gods, temptation of the pear, Christian symbolism, history of the fruit, pears used to be nicknamed butter fruit, pear varieties,Tips for Growing Pears & Traditional Recipes (19:05)
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tips for growing pear trees, don't put fertilizer right around the trunk, dwarf trees, can be planted only 8 feet apart, even dwarf trees are still big, 15 or 20 feet tall, fire blight, cooking with pears, old traditional recipes, Sarah Lohman, ginger and pear, traditional pairing, preserving pairs,To comment on this episode click here. There are currently Comments
First Aired - 04/12/2011 06:30PM
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This week on Why We Cook, Erica Wides (aka Chefsmartypants) urges listeners to drop their American habits and let fruit ripen on it's own! Learn why refrigerators can ruin perfectly good fruit on it's way to ripening perfection and find out how to hunt for bargain produce in your local supermarket. Finally, hear why Erica thinks we could all use a little more dirt in our lives. This episode was sponsored by Cain Vineyard & Winery. For more information visit www.CainFive.com.
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Why We Cook: Past Your Prime (12:03)
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Why We Cook, Erica Wides, Chef Smartypants, Heritage Radio Network, Cain Vineyard & Winery, www.CainFive.com, fresher food is usually better, shellfish, berries, shrimp, enzymes that cause decay come from the head, bananas, some foods need to wait, peaches, nectarines, pears, melons, shop with your nose, you can't smell when you're asleep,The Refrigerator That Killed the Pear (10:02)
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ripeness, prime ripeness is usually considered past its peak, bruises and dings on produce can be misleading, the beginning of the decay, pears you can smell outside of the packaging, ripe pears in April, 4 for $1.53 vs $1.99 a pound, discount fruit, the refrigerator killed the pears, controlled balance of ripeness, Americans don't eat many pears,Sauteed Arugula & Healthy Dirt (9:10)
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baby arugula, pre-washed produce, school garden, garlic, community gardens, sauteed arugula, freshness isn't a problem after sauteing, sometimes it's good to let food go past it's prime, immune system, food decay, ingesting tiny amounts of mold to build our defenses, Japan, bleach spray, dirt, mold, bacteria, probiotics, allergy development, we don't eat enough dirt, we eat the wrong dirt, factory farmed dirt, we shower too much, are we too clean?, deodorant,To comment on this episode click here. There are currently Comments
