By Jaime Chismar
Twin Cities farmers markets always surprise and delight me. I love to see so many growers and so much produce all in one place. The variety of fruits and veggies makes my inner gardener giddy with possibilities for next years garden.
This weekend's fabulous find? Luscious pears!
No, I'm not arbitrarily choosing adjectives here. South Dakota State University developed this variety known for it's juicy and sweet flesh. These lovely pears are good for fresh eating and cooking.
Of course, I knew none of this before I bought home half a dozen at the Kingfield farmers market. I felt like a chef on the Food Network's "Chopped." What could I make with this mystery ingredient? How are Minnesota grown pears different than our more common store bought varieties like Bartlett or Bosc?
My first instinct was to make a pear crisp. I cut a pear into slices and popped one into my mouth.
After one bite, I was confused. The flesh was firm, sweet and a teeny bit grainy. It tasted like a European pear with the texture of an Asian pear.
After two bites, I was hooked. The pear was simply too good too cook. I decided to keep the rest for fresh eating and whipped together an apple crisp instead.
