Pears with Blue Cheese and Prosciutto


Our pears are crisp and super-sweet!

This recipe combines sweet and savory, is super easy to prepare, and is a definite crowd-pleaser.

2 pears (such as Bosc or Bartlett), each cut into 8 wedges
2 teaspoons fresh lemon juice
1 cup arugula
3 ounces blue cheese, cut or crumbled into small pieces
6 ounces thinly sliced prosciutto, cut in half lengthwise

In a large bowl, toss the pears and lemon juice. Layer a slice of pear, an arugula leaf, and a few pieces of cheese on a piece of prosciutto and roll up. Secure with a toothpick, arrange on a platter, and enjoy this great combination of flavors!

We thank for this recipe.

Did you know?

  • The skin of the pear contains about half of the entire dietary fiber content, and about 3-4 times more of the phytonutrient content than the flesh, which provides anti-inflammatory and anti-oxidant protective benefits.
  • Pears contain a specific group of phytochemicals, flavanols and anthocyanins (in red skinned pears) that have been shown to help improve insulin sensitivity, and decrease the risk of Type II diabetes.
  • Pears are an excellent source of fiber, vitamin C, vitamin K, and the mineral copper, critical for building strong tissues, maintaining blood volume, and producing energy in your cells.

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Mixed Slaw & Warm Ginger Dressing

1/2 head red cabbage, cored and shredded
1/2 pound Brussels sprouts, shredded
2 kale leaves, de-stemmed and finely sliced
2 green onions, thinly sliced
10 sprigs parsley, chopped
1 fennel bulb, halved, cored, and shaved thin
1 Bosc pear, cored and thinly sliced
1/3 cup sunflower seeds

2” piece ginger, peeled and minced
Juice of 1 lemon
2-3 tablespoons raw honey
Pinch cayenne
1/2 cup olive oil
Salt and pepper to taste

In a large bowl, combine all of the salad ingredients. Set aside.

In a small saute pan, add all dressing ingredients and cook until warm and fragrant (2-3 minutes), stirring frequently. Remove from heat and pour directly onto salad. Toss salad to distribute dressing evenly.

We thank chef Annie McHale of Port Angeles for this recipe.

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Beet – Pear Soup

Pears in the orchard

Pair your pears with beets for a soup you can’t beat!

4 medium beets
1 tablespoon butter
1/2 medium red onion, coarsely chopped
1 ripe pear, peeled and cored, cut into 1 inch strips
4 cups vegetable broth
2 tablespoons fresh lemon juice
Salt & freshly ground black pepper
3/4 cup crumbled goat cheese

Steam beets (as described at the bottom of our About Beets post). Heat the butter on medium heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the pear and cook for about 3 minutes more stirring occasionally. Add the broth and bring to a boil. Reduce heat to medium-low. Add the beets, cover and cook for 15 minutes. Season with lemon juice, salt, and pepper. Allow to cool. Use an immersion blender to puree the soup, or carefully puree in batches in the blender. Can serve hot or cold, topped with goat cheese. Serves 4-6.

Adapted from 50 Best Plants on the Planet, the Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes by Cathy Thomas.

P.S. Save those greens! Beet greens are a lovely sauté green and offer you the same nutrient density as the beet root. It’s a two for one deal! Prepare them like you would Swiss chard.

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Collard, Pear and Caramelized Onion Casserole

collard greens

It’s so wonderful to eat fresh greens in winter. When lettuces and kales have checked out for the winter, collard greens may still be ready to harvest.

1 pound collards, stems removed, cut into 1/2-inch strips
1 pound yellow onions, peeled, sliced 1/4-inch thick
1 pound pears, ripe, cored, sliced 1/4-inch thick
1/3 cup dried cherries (can substitute any dried fruit)
1/2 cup apple cider
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground coriander
2 tablespoons balsamic vinegar
1 1/2 cup smoked gouda, shredded
2 tablespoons apple cider vinegar
Sea salt to taste

In a large skillet over medium heat, sauté onions in olive oil with 1/4 teaspoon salt until caramelized, about 20 minutes. When soft, sprinkle with balsamic vinegar and let cool.

In a large pot, cook collard greens, covered, in 1/2 cup water until soft, about 8 minutes. Drain and set aside to cool.

In a small saucepan, combine apple cider with dried fruit and simmer over low heat until fruit is plump. Set aside to cool.

In a bowl, mix together onions, pears, collard greens, fruit with juice, apple cider vinegar, coriander and 1 1/2 cup cheese. Season with salt to taste. Transfer the mixture to an oiled 6-cup casserole dish, sprinkle with the remaining 1/4 cup cheese, and bake at 350F for about 45 minutes until the pears are soft.

We thank chef Annie McHale of Port Angeles for this recipe.

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Wine-Poached Pears

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This week’s boxes include pears grown right here in our orchard.

4-6 pears, peeled and cored
1 1/2 cups Harbinger Merlot
3/4 cup sugar
2 tablespoons lemon juice
2 teaspoons vanilla
2 teaspoons cinnamon
Cream to taste

Pears in the orchard

Could this pear be destined to be poached in wine sauce someday?

Combine all ingredients except pears and bring to boil. Once the wine mixture is boiling, turn heat down to simmer and add pears. Simmer for two minutes until pears are tender to a fork test. Remove pears and let them cool. Gently boil wine sauce until half the volume remains. Pour sauce over pears and serve with cream.

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