The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Dutch Holland Pears
Inventory, lb : 0
Dutch Holland pears are medium to large in size and are round to conical in shape with slight tapering towards the rounded neck. The firm skin can range in color from a dusty green to yellow with some orange-red coloring and blushing. The flesh is crisp, dense, grainy, and off-white with a hint of green just underneath the skin. There is also a central core containing a few small black-brown seeds, and the core runs the length of the fruit connecting to a thick, green-brown stem. When raw, Dutch Holland pears are crunchy, but when stewed, they take on a much softer consistency with a mild sweet-tart flavor.
Dutch Holland pears are available in the fall through winter.
Dutch Holland pears, botanically classified as Pyrus communis, are drought-tolerant varieties that are members of the Rosaceae family along with peaches and apples. There are many different varieties classified under the Dutch Holland name all varying in size, shape, and color. Dutch Holland pears are predominately used in cooked applications as their firm, and crunchy texture hold up well to high heat applications. The most popular cooking varieties include Gieser Wildeman, Brederode, and Saint Remy, and these pears are commonly stewed and have long storage capabilities, allowing them to last throughout the winter.
Dutch Holland pears contain some fiber, vitamin C, and potassium.
Dutch Holland pears are best suited for cooked applications such as stewing or poaching. The most popular preparation is known as stoofpeertjes, or Dutch stewed cinnamon pears. These pears are cooked with lime rind, cinnamon sticks, brown sugar, black currant liqueur, and red wine to create a dish that can be used as a vegetable side or as a dessert served with ice cream. Dutch Holland pears compliment roasted meats such as chicken or pancetta, honey, thyme, mustard, red cabbage, Brussel sprouts, mashed potatoes, and parmesan cheese. They will keep for a couple of weeks when stored in the refrigerator.
In Holland, there are several bicycle tours that spend the day traveling through pear orchards in the Bommelerwaard region of the Gelderland province. During this tour, participants will cycle for nine miles and will have the opportunity to see country landscapes, historical landmarks, and sample the regional produce.
The history of Dutch Holland pears is unknown, but the practice of stewing cooking pears in the Netherlands has been occurring for centuries. Today Dutch Holland pears are found at farmers markets and select specialty grocers in Europe, especially in England, Netherlands, Belgium, and France, and they can also be found in Australia.
Recipes that include Dutch Holland Pears. One is easiest, three is harder.
|Oh My Veggies||Pear & Sharp Cheddar Grilled Cheese Sandwich|
|Hummusapien||Chai Spiced Pear Baked Steel-Cut Oatmeal|
|Running to the Kitchen||Cinnamon Pear Pancakes|