The Time is Ripe for Pears: Boston!

Hello from Boston!

We’re having a great time exploring the city and sharing pear recipes and ripening info (not to mention delicious pears!) with fellow pear fans on The Time is Ripe for Pears Tour. Here’s a quick glance at what we’ve seen so far:

First stop: the Chelsea Market Basket, where we sampled perfectly ripe Starkrimson pears. They were a hit with shoppers of all ages!

Next, we went to Faneuil Hall, where we lunched on lobster rolls (and remarked that they would have been better with pears).

We also ventured out to Edward Everett Square in South Boston to snap a photo with this giant pear statue! Perry, our Anjou Pear, was quite happy to find a relative clear across the country.

Check out this video to see what shoppers thought of our sweet and juicy Starkrimson pears!

We also visited Rialto Restaurant and Bar, where we were treated to a delicious pear dish courtesy of Chef Jody Adams. This autumn salad will be featured on Rialto’s menu (although with apples), but you can re-create it in your kitchen, too!

Autumn Concorde Pear Salad with Crinkle Cress, Baylee Hazen Blue, Walnuts and Moscato Dressing

Moscato Vinaigrette
1 cup moscato vinegar
2 tablespoons dijon mustard
1 shallot, minced
3 cups olive oil
Salt and pepper
4 Concorde USA Pears
1 small celery root, peeled
2 each endive
1 cup fennel
2 cups crinkle cress
⅓ cup Baylee Hazen blue cheese
⅓ cup toasted walnuts
½ cup moscato vinaigrette
Salt and pepper to taste

For vinaigrette: Whisk together the vinegar, mustard and shallot. Continue whisking and slowly pour in the oil. Season with salt and pepper.

For salad: Shave the pears, celery root and fennel on a mandoline. Slice the endive in half and cut each half in a quarter inch thick slices on bias. Crumble the blue cheese with your hands. Mix all with the remaining ingredients. Season with salt and pepper.

Don’t forget to join us on Facebook, where you can enter our sweepstakes to win fresh pears or a trip for two to one of our eight tour stops!

About Brittany

Hi! I’m Brittany Wilmes, program coordinator at Pear Bureau Northwest. As half of the Communications and PR department at the Pear Bureau, I write about pear pop culture for The Pear Dish—sharing everything pear, from fresh recipes to community involvement to fun décor ideas. Have an article or idea to share? Feel free to email me! In addition to blogging, I’m busy sharing the pear love on behalf of the Pear Bureau Northwest…and eating USA Pears!

2 thoughts on “The Time is Ripe for Pears: Boston!

  1. Pingback: an heirloom-tomato-inspired color palette | Akula Kreative

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