The Pear Dish

van-in-front-of-fd

Jenny — Tue, 03 Mar 2009 22:06:01 +0000

andy-and-cameraman

Jenny — Tue, 03 Mar 2009 22:17:27 +0000

andy-and-cameraman1

Jenny — Tue, 03 Mar 2009 22:20:21 +0000

bosc-and-blue-cheese

Jenny — Tue, 03 Mar 2009 22:34:07 +0000

luan-making-fondue

Jenny — Tue, 03 Mar 2009 22:44:32 +0000

goat-cheese

Jenny — Wed, 04 Mar 2009 00:29:04 +0000

lynsey-kennedy

Jenny — Fri, 20 Mar 2009 19:21:23 +0000

mexico-billboard-1

Jenny — Thu, 26 Mar 2009 01:19:17 +0000

mexico-billboard-2

Jenny — Thu, 26 Mar 2009 01:23:23 +0000

peargrowerlicenseplate2009

Jenny — Wed, 08 Apr 2009 23:35:06 +0000

peargrowerlicenseplate20091

Jenny — Wed, 08 Apr 2009 23:39:04 +0000

peargrowerlicenseplate20092

Jenny — Wed, 08 Apr 2009 23:42:02 +0000

peargrowerlicenseplate20093

Jenny — Thu, 09 Apr 2009 00:18:38 +0000

chocolate-pairing-group

Jenny — Fri, 08 May 2009 23:29:31 +0000

andy-looking-sly

Jenny — Fri, 08 May 2009 23:41:17 +0000

first-group

Jenny — Fri, 08 May 2009 23:56:57 +0000

torin-koos_trondheim

Jenny — Thu, 28 May 2009 18:46:25 +0000

perfect-pear-wedding-collage

Jenny — Tue, 09 Jun 2009 23:43:57 +0000

perfect-pear-wedding-collage1

Jenny — Tue, 09 Jun 2009 23:45:15 +0000

perfect-pear-wedding-collage2

Jenny — Tue, 09 Jun 2009 23:47:28 +0000

image-1

Jenny — Thu, 11 Jun 2009 21:56:16 +0000

image-2

Jenny — Thu, 11 Jun 2009 22:01:02 +0000

image-21

Jenny — Thu, 11 Jun 2009 22:02:28 +0000

image-3

Jenny — Thu, 11 Jun 2009 22:05:29 +0000

image-31

Jenny — Thu, 11 Jun 2009 22:06:20 +0000

image-4

Jenny — Thu, 11 Jun 2009 22:08:00 +0000

image-1-big

Jenny — Thu, 11 Jun 2009 22:13:23 +0000

image-22

Jenny — Thu, 11 Jun 2009 22:14:45 +0000

Elephantastic Banner

Lynsey — Thu, 11 Jun 2009 22:51:24 +0000

Oregon Zoo Welcome Banner - Elephantastic

Packy's Birthday Cake Banner

Lynsey — Thu, 11 Jun 2009 22:53:16 +0000

Packy's Birthday Cake Banner

Packy's Birthday Cake

Lynsey — Thu, 11 Jun 2009 22:54:34 +0000

Packy's Birthday Cake

Pear Filling - Packy's Birthday Cake

Lynsey — Thu, 11 Jun 2009 22:55:33 +0000

Pear Filling - Packy's Birthday Cake

Packy with his cake

Lynsey — Thu, 11 Jun 2009 22:56:32 +0000

Packy with his cake

pearsontree_sm

Jenny — Wed, 17 Jun 2009 23:53:03 +0000

pear-collage

Jenny — Thu, 18 Jun 2009 00:18:26 +0000

fossil-photo

administrator — Fri, 19 Jun 2009 22:53:38 +0000

fossil-group

administrator — Fri, 19 Jun 2009 23:16:57 +0000

nicole-close-up

administrator — Thu, 25 Jun 2009 22:52:34 +0000

dallas-close-up

administrator — Thu, 25 Jun 2009 22:53:09 +0000

nicole-close-up1

administrator — Thu, 25 Jun 2009 22:53:46 +0000

dallas-close-up1

administrator — Thu, 25 Jun 2009 22:59:24 +0000

nicole-close-up2

administrator — Thu, 25 Jun 2009 22:59:49 +0000

andrea

administrator — Thu, 25 Jun 2009 23:00:13 +0000

dallas-close-up2

administrator — Thu, 25 Jun 2009 23:01:05 +0000

all-three-close-ups

administrator — Thu, 25 Jun 2009 23:07:07 +0000

ladies-working

administrator — Thu, 25 Jun 2009 23:25:08 +0000

team-nicole

administrator — Thu, 25 Jun 2009 23:32:06 +0000

winning-recipe

administrator — Thu, 25 Jun 2009 23:42:00 +0000

bosc

administrator — Fri, 26 Jun 2009 16:43:01 +0000

bosc-with-ribbon

administrator — Fri, 26 Jun 2009 16:52:14 +0000

bosc-with-ribbon1

administrator — Fri, 26 Jun 2009 16:54:13 +0000

bosc-with-ribbon2

administrator — Fri, 26 Jun 2009 16:55:57 +0000

bosc-with-ribbon3

administrator — Fri, 26 Jun 2009 16:58:02 +0000

bosc-with-ribbon4

administrator — Fri, 26 Jun 2009 17:01:46 +0000

anjou-with-ribbon

administrator — Fri, 26 Jun 2009 17:11:47 +0000

anjou-with-ribbon1

administrator — Fri, 26 Jun 2009 17:12:52 +0000

red-anjou-poire-frite

administrator — Fri, 26 Jun 2009 18:04:09 +0000

red-anjou-poire-frite1

administrator — Fri, 26 Jun 2009 18:06:01 +0000

red-anjou-poire-frite2

administrator — Fri, 26 Jun 2009 18:07:53 +0000

red-anjou-poire-frite3

administrator — Fri, 26 Jun 2009 18:11:54 +0000

Red Anjou Poire Frite

administrator — Fri, 26 Jun 2009 18:13:52 +0000

anjou-with-ribbon2

administrator — Fri, 26 Jun 2009 18:16:10 +0000

winning-recipe-and-grandma

administrator — Fri, 26 Jun 2009 18:40:46 +0000

airborne-perry

Lynsey — Wed, 01 Jul 2009 18:01:14 +0000

Honor Society makes an entrance with flying Perrys

albertsons-montage

Lynsey — Wed, 01 Jul 2009 18:02:38 +0000

Honor Society treated fans to an acoustic concert, followed by shopping for their favorite fruit: pears!

love-for-pears-parking-lot

Lynsey — Wed, 01 Jul 2009 18:04:51 +0000

The gentleman of Honor Society declare their love for pears.

love-for-pears-parking-lot1

Lynsey — Wed, 01 Jul 2009 18:05:40 +0000

The gentleman of Honor Society declare their love for pears.

love-for-pears-parking-lot2

Lynsey — Wed, 01 Jul 2009 18:07:37 +0000

The gentleman of Honor Society declare their love for pears.

4th-recipes

administrator — Thu, 02 Jul 2009 18:41:51 +0000

peartapemeasure

administrator — Wed, 08 Jul 2009 19:13:49 +0000

Jonas Brothers Soundcheck Party

administrator — Wed, 08 Jul 2009 20:27:31 +0000

Jonas Brothers Soundcheck Party

Honor Society and USA Pear Staff

administrator — Wed, 08 Jul 2009 20:28:52 +0000

Honor Society and USA Pear Staff

Concert Montage

administrator — Wed, 08 Jul 2009 20:37:54 +0000

Concert Montage

to-post

administrator — Thu, 16 Jul 2009 16:54:34 +0000

cake-1

administrator — Wed, 22 Jul 2009 17:31:12 +0000

cake-slice

administrator — Wed, 22 Jul 2009 17:34:52 +0000

summer-pearadise-photos

administrator — Wed, 22 Jul 2009 18:48:06 +0000

summer-pearadise-photos1

administrator — Wed, 22 Jul 2009 18:53:16 +0000

summer-pearadise-photos2

administrator — Wed, 22 Jul 2009 19:00:24 +0000

intl reps-group-shot

Lynsey — Tue, 28 Jul 2009 19:46:16 +0000

USA Pears International Team on Capitol Hill.

perry-dc-montage

Lynsey — Tue, 28 Jul 2009 19:48:05 +0000

Perry's tour of DC: Washington Monument, Smithsonian National Museum of Natural History and the White House.

honor-society-quiz

administrator — Mon, 03 Aug 2009 22:40:25 +0000

yuval-cropped

administrator — Tue, 04 Aug 2009 23:05:52 +0000

Israel's "Pear Man," Yuval Bar-Ner

yuval-cooking-show-resized

administrator — Tue, 04 Aug 2009 23:07:30 +0000

Home Cooking With Yuval

pma-show

administrator — Thu, 06 Aug 2009 21:47:08 +0000

pear-peanut-butter-smoothie

administrator — Thu, 06 Aug 2009 21:49:05 +0000

cristie-and-jenny

administrator — Thu, 06 Aug 2009 21:59:49 +0000

pear-peanut-butter-smoothie1

administrator — Thu, 06 Aug 2009 22:02:48 +0000

pear-peanut-butter-smoothie2

administrator — Thu, 06 Aug 2009 22:13:44 +0000

peanut-butter-smoothie

administrator — Thu, 06 Aug 2009 23:20:20 +0000

peanut-butter-smoothie1

administrator — Thu, 06 Aug 2009 23:25:03 +0000

peanut-butter-smoothie-v2

administrator — Thu, 06 Aug 2009 23:31:37 +0000

breakfast-images

administrator — Wed, 12 Aug 2009 22:30:52 +0000

breakfast-sandwich

administrator — Wed, 12 Aug 2009 22:32:41 +0000

cold-cereal

administrator — Wed, 12 Aug 2009 22:35:59 +0000

cold-cereal1

administrator — Wed, 12 Aug 2009 22:36:56 +0000

cc-enter-sign

administrator — Fri, 14 Aug 2009 00:37:56 +0000

cc-enter-sign1

administrator — Fri, 14 Aug 2009 00:40:43 +0000

fermentation-tanks

administrator — Fri, 14 Aug 2009 00:44:58 +0000

pear-in-a-bottle

administrator — Fri, 14 Aug 2009 00:48:19 +0000

pear-in-a-bottle1

administrator — Fri, 14 Aug 2009 00:49:36 +0000

pear-in-a-bottle2

administrator — Fri, 14 Aug 2009 00:50:07 +0000

pear-in-a-bottle3

administrator — Fri, 14 Aug 2009 00:51:03 +0000

pear-in-a-bottle4

administrator — Fri, 14 Aug 2009 00:52:32 +0000

pear-in-bottle-small

administrator — Fri, 14 Aug 2009 00:54:00 +0000

pear-in-bottle-small1

administrator — Fri, 14 Aug 2009 00:54:35 +0000

full-size-pear-in-bottle

administrator — Fri, 14 Aug 2009 00:57:15 +0000

cc-enter-sign2

administrator — Fri, 14 Aug 2009 00:59:47 +0000

bartlett-on-branches

administrator — Fri, 21 Aug 2009 23:05:00 +0000

redbartlett-energy-packa-pear

administrator — Thu, 27 Aug 2009 17:07:51 +0000

kweller-elbert2

administrator — Thu, 27 Aug 2009 17:15:06 +0000

kweller-elbert

administrator — Thu, 27 Aug 2009 17:20:16 +0000

kweller-elbert3

administrator — Thu, 27 Aug 2009 17:20:49 +0000

pear-packer-hi-res

administrator — Thu, 27 Aug 2009 17:36:26 +0000

yellow-red-stark

administrator — Fri, 04 Sep 2009 23:03:50 +0000

bosc-football

administrator — Wed, 09 Sep 2009 19:02:47 +0000

bosc-football1

administrator — Wed, 09 Sep 2009 19:03:47 +0000

bosc-football2

administrator — Wed, 09 Sep 2009 19:04:42 +0000

cheese-and-pears

administrator — Wed, 09 Sep 2009 19:11:39 +0000

fruit-loop-photos

administrator — Fri, 18 Sep 2009 18:30:15 +0000

fruit-loop-photos1

administrator — Fri, 18 Sep 2009 18:35:30 +0000

fruit-loop-photos2

administrator — Fri, 18 Sep 2009 18:50:01 +0000

fruit-loop-photos3

administrator — Fri, 18 Sep 2009 18:50:38 +0000

france

administrator — Fri, 16 Oct 2009 18:22:54 +0000

090825_builttote2_31

administrator — Wed, 21 Oct 2009 18:52:16 +0000

090825_builttote2_311

administrator — Wed, 21 Oct 2009 19:04:31 +0000

amarettobirnen_1-sized

Lynsey — Wed, 21 Oct 2009 22:21:27 +0000

Amaretto Birnen

karamellisierte_birnen_1-sized

Lynsey — Wed, 21 Oct 2009 22:22:02 +0000

Karamellisierte Birnen

amarettobirnen_1-sized1

Lynsey — Wed, 21 Oct 2009 22:30:19 +0000

Amaretto Birnen

karamellisierte_birnen_1-sized1

Lynsey — Wed, 21 Oct 2009 22:31:05 +0000

Karamellisierte Birnen

white-choc-pear

administrator — Tue, 27 Oct 2009 00:27:18 +0000

vanilla-salted-caramel-pear

administrator — Tue, 27 Oct 2009 22:01:42 +0000

vanilla-salt

administrator — Tue, 27 Oct 2009 22:46:36 +0000

caramel-and-nuts-pears

administrator — Tue, 27 Oct 2009 22:48:28 +0000

vanilla-salt1

administrator — Tue, 27 Oct 2009 22:51:19 +0000

vanilla-salted-caramel-pear1

administrator — Tue, 27 Oct 2009 23:43:52 +0000

vanilla-salt2

administrator — Tue, 27 Oct 2009 23:44:49 +0000

caramel-and-nuts-pears1

administrator — Tue, 27 Oct 2009 23:46:10 +0000

bite

administrator — Wed, 28 Oct 2009 17:05:35 +0000

old-fashioned-red-candied-pears

administrator — Wed, 28 Oct 2009 17:55:47 +0000

red-candied-pear-cluster

administrator — Wed, 28 Oct 2009 18:39:49 +0000

chocolate-ginger-pear

administrator — Thu, 29 Oct 2009 21:33:05 +0000

chocolate-ginger-pear1

administrator — Thu, 29 Oct 2009 21:35:06 +0000

mayhem

administrator — Fri, 30 Oct 2009 23:44:31 +0000

chocolate-with-almond-roca

administrator — Fri, 30 Oct 2009 23:57:30 +0000

sprinkles

administrator — Sat, 31 Oct 2009 00:00:31 +0000

chocolate-with-almond-roca1

administrator — Sat, 31 Oct 2009 00:01:03 +0000

sprinkles1

administrator — Sat, 31 Oct 2009 00:05:21 +0000

crazy-pear

administrator — Sat, 31 Oct 2009 00:08:12 +0000

sprinkles2

administrator — Sat, 31 Oct 2009 00:10:38 +0000

mayhem1

administrator — Sat, 31 Oct 2009 00:18:52 +0000

mayhem2

administrator — Sat, 31 Oct 2009 00:19:37 +0000

sprinkles3

administrator — Sat, 31 Oct 2009 00:20:38 +0000

mayhem3

administrator — Sat, 31 Oct 2009 00:22:26 +0000

img_3151

administrator — Sat, 31 Oct 2009 00:24:21 +0000

mayhem4

administrator — Sat, 31 Oct 2009 00:29:43 +0000

pear-table-setting-hgtv

administrator — Wed, 04 Nov 2009 00:06:21 +0000

koos0107a

administrator — Wed, 04 Nov 2009 18:59:35 +0000

Bosc

Lynsey — Thu, 05 Nov 2009 18:36:25 +0000

Bosc Pear

Central America Map

Lynsey — Thu, 05 Nov 2009 18:51:52 +0000

Central America Map

090825_builttote1_30

administrator — Tue, 10 Nov 2009 23:52:28 +0000

pears-on-the-cover

administrator — Wed, 11 Nov 2009 00:49:20 +0000

inspearationrev7x11ot

administrator — Sat, 14 Nov 2009 00:00:23 +0000

inspearationrev7x11ot1

administrator — Sat, 14 Nov 2009 00:12:33 +0000

fruitbasket

administrator — Sat, 14 Nov 2009 00:17:14 +0000

The Spirits of Healthy Living

Lynsey — Mon, 16 Nov 2009 19:29:53 +0000

The Spirits of Healthy Living

Indonesia Grand Opening

Lynsey — Mon, 16 Nov 2009 19:31:12 +0000

Indonesia Grand Opening

scarlet-poached-pear

administrator — Thu, 19 Nov 2009 01:14:56 +0000

scarlet-poached-pear1

administrator — Thu, 19 Nov 2009 01:26:21 +0000

manque7web

administrator — Thu, 19 Nov 2009 01:27:37 +0000

scarlet-poached-pear2

administrator — Thu, 19 Nov 2009 01:30:58 +0000

tart

administrator — Thu, 19 Nov 2009 01:37:21 +0000

untitled-3

administrator — Thu, 19 Nov 2009 01:39:16 +0000

tart1

administrator — Thu, 19 Nov 2009 01:40:26 +0000

scarlet-poached-pear3

administrator — Thu, 19 Nov 2009 01:44:35 +0000

untitled-31

administrator — Thu, 19 Nov 2009 01:48:27 +0000

untitled-32

administrator — Thu, 19 Nov 2009 01:51:11 +0000

bartlett-honey-butter

administrator — Wed, 25 Nov 2009 01:12:44 +0000

bartlett-honey-butter-2

administrator — Wed, 25 Nov 2009 01:16:24 +0000

anjou-in-boxes

administrator — Wed, 25 Nov 2009 01:23:13 +0000

bartlett-honey-butter3

administrator — Wed, 25 Nov 2009 01:25:04 +0000

photo-f

administrator — Wed, 25 Nov 2009 01:27:57 +0000

pear-cabinet

administrator — Wed, 25 Nov 2009 01:30:50 +0000

pear-cabinet1

administrator — Wed, 25 Nov 2009 01:31:47 +0000

pearsonscalesquare

administrator — Thu, 26 Nov 2009 00:33:34 +0000

red-anjou-bunch

administrator — Thu, 26 Nov 2009 00:47:34 +0000

football1

administrator — Thu, 26 Nov 2009 00:53:21 +0000

football11

administrator — Thu, 26 Nov 2009 00:54:49 +0000

national-pear-month

administrator — Wed, 02 Dec 2009 02:09:33 +0000

national_pear_month2006

administrator — Wed, 02 Dec 2009 02:34:16 +0000

get-in-the-kitchen

administrator — Wed, 02 Dec 2009 03:09:07 +0000

deck-the-halls

administrator — Wed, 02 Dec 2009 03:09:44 +0000

be-creative-and-crafty

administrator — Wed, 02 Dec 2009 03:10:15 +0000

sign-up

administrator — Wed, 02 Dec 2009 03:11:06 +0000

dine-out

administrator — Wed, 02 Dec 2009 03:11:32 +0000

meet-our-growers

administrator — Wed, 02 Dec 2009 03:11:54 +0000

national_pear_month2009

administrator — Wed, 02 Dec 2009 03:38:03 +0000

national_pear_month20061

administrator — Wed, 02 Dec 2009 03:41:22 +0000

winner-tree

Lynsey — Thu, 03 Dec 2009 17:44:59 +0000

Anjou Pear Tree

runners-up

Lynsey — Thu, 03 Dec 2009 17:47:01 +0000

Pear Decor Runner Ups

honorable-mention

Lynsey — Thu, 03 Dec 2009 17:48:18 +0000

Pear Decor Honorable Mention

boywpearsm

administrator — Fri, 11 Dec 2009 17:27:16 +0000

anjou72dpi

administrator — Fri, 11 Dec 2009 17:32:01 +0000

starkrimsonko

administrator — Fri, 11 Dec 2009 17:34:28 +0000

hgtv

administrator — Wed, 16 Dec 2009 01:50:40 +0000

hk-usa-pears-drink-contest

Lynsey — Fri, 18 Dec 2009 01:04:39 +0000

USA Pears drink contest in Hong Kong

hk-usa-pears-drink-contest1

Lynsey — Fri, 18 Dec 2009 01:10:55 +0000

Hong Kong USA Pears drink contest

gift-pear-companies

administrator — Mon, 21 Dec 2009 20:14:57 +0000

comice-pear-small

administrator — Mon, 21 Dec 2009 20:22:03 +0000

comice-pear-small1

administrator — Mon, 21 Dec 2009 20:23:59 +0000

comice-pear-small2

administrator — Mon, 21 Dec 2009 20:24:45 +0000

gift-basket-1

administrator — Wed, 23 Dec 2009 19:18:50 +0000

gift-basket-2

administrator — Wed, 23 Dec 2009 19:19:29 +0000

USA Pear Collection Display

Lynsey — Mon, 28 Dec 2009 23:41:30 +0000

USA Pear Collection Display

USA Pears on Runway

Lynsey — Mon, 28 Dec 2009 23:42:36 +0000

USA Pears on Runway

Models with Pears

Lynsey — Mon, 28 Dec 2009 23:43:10 +0000

Models with Pears

cocktail-photo

administrator — Wed, 30 Dec 2009 23:18:33 +0000

061116_sidecar_070c

administrator — Thu, 31 Dec 2009 00:47:58 +0000

cocktail-photo1

administrator — Thu, 31 Dec 2009 00:49:32 +0000

pear-agon

administrator — Thu, 31 Dec 2009 00:57:58 +0000

Click here toview the recipe

pear-agon-recipe-final

administrator — Thu, 31 Dec 2009 01:09:01 +0000

spring-into-2010

administrator — Wed, 06 Jan 2010 23:32:22 +0000

4x6-red-anjou

administrator — Wed, 06 Jan 2010 23:44:32 +0000

4x6-bosc

administrator — Wed, 06 Jan 2010 23:45:09 +0000

tw-check-the-neck

Lynsey — Fri, 15 Jan 2010 00:11:11 +0000

Taiwan POS - Check the Neck

tw-demonstrator

Lynsey — Fri, 15 Jan 2010 00:32:10 +0000

Fruit shop in Taiwan

obesity-study

administrator — Mon, 25 Jan 2010 16:51:31 +0000

grocery-cart-w-pear-med

administrator — Mon, 25 Jan 2010 16:57:55 +0000

welcome-w-logo

Lynsey — Wed, 03 Feb 2010 18:38:04 +0000

USA Pears welcomed to Emirates Culinary Guild

prep

Lynsey — Wed, 03 Feb 2010 18:39:20 +0000

Chefs prep with USA Pears

in-the-kitchen

Lynsey — Wed, 03 Feb 2010 18:40:03 +0000

Chefs in the kitchen with USA Pears

in-the-kitchen1

Lynsey — Wed, 03 Feb 2010 18:44:39 +0000

Chefs in the kitchen with USA Pears

in-the-kitchen2

Lynsey — Wed, 03 Feb 2010 18:50:19 +0000

Chefs in the kitchen with USA Pears

love

administrator — Mon, 08 Feb 2010 22:22:57 +0000

love1

administrator — Mon, 08 Feb 2010 22:31:42 +0000

chocolate-and-pears

administrator — Mon, 08 Feb 2010 22:38:42 +0000

red-anjou-cupid

administrator — Mon, 08 Feb 2010 22:43:02 +0000

koos_aotearoa3

administrator — Tue, 09 Feb 2010 01:49:10 +0000

above-where-ocean-meets-river

administrator — Tue, 09 Feb 2010 01:51:00 +0000

torin-koos_trondheim

administrator — Tue, 09 Feb 2010 01:52:57 +0000

pin-info

administrator — Tue, 09 Feb 2010 05:58:26 +0000

cny-poster-2010

Lynsey — Fri, 12 Feb 2010 00:06:26 +0000

Choi Sun, god of fortune

09cnyhangingmobile2

Lynsey — Fri, 12 Feb 2010 00:10:30 +0000

Chinese New Year

11chinese-red-packet-2

Lynsey — Fri, 12 Feb 2010 00:10:59 +0000

Red Packet

bestwishestorin_1_

Lynsey — Wed, 17 Feb 2010 16:52:50 +0000

Go Torin!

bestwishestorin_1_1

Lynsey — Wed, 17 Feb 2010 16:59:18 +0000

Go Torin!

russia-pos

administrator — Thu, 25 Feb 2010 00:04:40 +0000

russia-pos1

administrator — Thu, 25 Feb 2010 00:08:19 +0000

Russian Sign

russia-in-store-3

administrator — Thu, 25 Feb 2010 01:15:35 +0000

russia-in-store

administrator — Thu, 25 Feb 2010 01:16:25 +0000

russia-in-store-2

administrator — Thu, 25 Feb 2010 01:17:46 +0000

russia-pos2

administrator — Thu, 25 Feb 2010 19:22:13 +0000

Sign from Russia

wvv-057

administrator — Wed, 03 Mar 2010 00:55:50 +0000

ripping-lines

administrator — Fri, 05 Mar 2010 22:39:53 +0000

4x6-bosc

administrator — Fri, 05 Mar 2010 22:44:05 +0000

mx-display

Lynsey — Mon, 15 Mar 2010 23:52:48 +0000

Mexico Display

mx-puzzle

Lynsey — Mon, 15 Mar 2010 23:53:29 +0000

Pear Buddies Puzzle

capitan-anjou

Lynsey — Mon, 15 Mar 2010 23:55:00 +0000

capitan-anjou1

Lynsey — Mon, 15 Mar 2010 23:55:54 +0000

Capitan Anjou

mx-display1

Lynsey — Mon, 15 Mar 2010 23:59:32 +0000

Mexico Pear Display

cpt-anjou

Lynsey — Tue, 16 Mar 2010 00:15:08 +0000

Capitan Anjou

cpt-anjou2

Lynsey — Tue, 16 Mar 2010 00:17:42 +0000

Capitan Anjou

mx-giveaways

Lynsey — Tue, 16 Mar 2010 15:59:15 +0000

mx-giveaways1

Lynsey — Tue, 16 Mar 2010 16:00:07 +0000

mache-salad-large

administrator — Mon, 22 Mar 2010 01:57:30 +0000

mache-post-1

administrator — Mon, 22 Mar 2010 03:52:40 +0000

087

mache-post-2

administrator — Mon, 22 Mar 2010 03:56:20 +0000

mache-post-3

administrator — Mon, 22 Mar 2010 04:00:03 +0000

mache-post-4

administrator — Mon, 22 Mar 2010 04:01:15 +0000

hk-blossoms

Lynsey — Thu, 25 Mar 2010 19:07:19 +0000

Hong Kong Pear Blossoms Poster

hk-blossoms1

Lynsey — Thu, 25 Mar 2010 19:11:35 +0000

Hong Kong Pear Blossoms Poster

little-girl

administrator — Wed, 07 Apr 2010 14:52:11 +0000

4x6-red-anjou

administrator — Wed, 07 Apr 2010 14:53:53 +0000

goldilocks

Lynsey — Thu, 08 Apr 2010 23:34:55 +0000

Goldilocks and the 3 pears comic

blossom-large

Lynsey — Tue, 20 Apr 2010 21:16:52 +0000

Pear orchard blossoms

blossom-w-bee

Lynsey — Tue, 20 Apr 2010 21:50:26 +0000

Pear Blossom with Bee

blossom-small

Lynsey — Tue, 20 Apr 2010 21:57:10 +0000

Pear Blossoms

blossom-w-bee1

Lynsey — Tue, 20 Apr 2010 21:57:34 +0000

Pear blossom with bee

abc-cluster

Brittany — Wed, 28 Apr 2010 23:06:01 +0000

rbp9037046-woman-with-pear

Brittany — Wed, 28 Apr 2010 23:06:24 +0000

4varieties

Brittany — Fri, 30 Apr 2010 21:45:20 +0000

165

4x6-green-anjou

Brittany — Fri, 30 Apr 2010 21:45:34 +0000

100217_4varieties_165

Brittany — Fri, 30 Apr 2010 21:48:43 +0000

165

4x6-red-anjou1

Brittany — Fri, 30 Apr 2010 21:55:16 +0000

4x6-green-anjou1

Brittany — Fri, 30 Apr 2010 21:55:25 +0000

pear-margarita

Lynsey — Tue, 04 May 2010 15:44:55 +0000

Pear Margarita

blossom-cropped

administrator — Mon, 10 May 2010 23:00:11 +0000

bosc_wholeandhalf_sm

Brittany — Wed, 12 May 2010 18:17:32 +0000

bosc_wholeandhalf_sm1

Brittany — Wed, 12 May 2010 18:22:33 +0000

bw_blog

Brittany — Wed, 12 May 2010 19:04:29 +0000

global_tv

Brittany — Thu, 13 May 2010 23:00:15 +0000

global_tv

Brittany — Thu, 13 May 2010 23:07:05 +0000

global_tv-framed

Brittany — Thu, 13 May 2010 23:08:17 +0000

sightseeing-framed

Brittany — Thu, 13 May 2010 23:13:26 +0000

regionalcontestwinnersandwinningdishes_sm

Brittany — Thu, 13 May 2010 23:19:07 +0000

regionalcontestwinnersandwinningdishes_sm1

Brittany — Thu, 13 May 2010 23:20:07 +0000

Pear 09 12-U.S. Green Anjou Pear in Orange-Caramel Sauce

Lynsey — Wed, 19 May 2010 22:24:15 +0000

Green Anjou Pear in Orange-Caramel Sauce

global_tv

Brittany — Fri, 21 May 2010 00:04:45 +0000

fruit bowl

Brittany — Wed, 26 May 2010 21:11:11 +0000

arugula salad

Brittany — Fri, 28 May 2010 21:00:44 +0000

salad month final

Brittany — Fri, 28 May 2010 21:00:51 +0000

radicchio salad

Brittany — Fri, 28 May 2010 21:00:57 +0000

watercress salad

Brittany — Fri, 28 May 2010 21:01:00 +0000

marmaduke website blog

Lynsey — Wed, 02 Jun 2010 17:31:03 +0000

perasusa.com Marmaduke feature

Marmaduke Display

Lynsey — Wed, 02 Jun 2010 17:32:28 +0000

Marmaduke USA Pears Display

Marmaduke Frisbee cropped

Lynsey — Wed, 02 Jun 2010 17:39:40 +0000

Marmaduke USA Pears Frisbee

200253631-001

Brittany — Wed, 09 Jun 2010 22:45:35 +0000

Pears on scales

resized_food_for_your_whole_life

Brittany — Wed, 09 Jun 2010 22:48:06 +0000

resized_food_for_your_whole_life

Brittany — Wed, 09 Jun 2010 22:50:06 +0000

_JB_3370

Brittany — Thu, 10 Jun 2010 20:51:52 +0000

_JB_3370_PearWalnutDessert_sm

Brittany — Thu, 10 Jun 2010 20:54:19 +0000

Bosco - Paris

Lynsey — Wed, 16 Jun 2010 22:23:13 +0000

Bosco in Paris

Perry - Paris

Lynsey — Wed, 16 Jun 2010 22:24:02 +0000

Perry in Paris

Group - UK

Lynsey — Wed, 16 Jun 2010 22:24:35 +0000

Pear Buddies in England

090825_GrilledPears_99

Brittany — Thu, 17 Jun 2010 23:13:59 +0000

099

PBNW_082sundae1_sq

Brittany — Tue, 22 Jun 2010 20:57:30 +0000

child_health

Brittany — Wed, 23 Jun 2010 20:52:16 +0000

Portrait of a Young Boy with a Number Board

solo forelle

Brittany — Wed, 23 Jun 2010 20:54:32 +0000

solo forelle

Brittany — Wed, 23 Jun 2010 20:55:54 +0000

child

Brittany — Wed, 23 Jun 2010 20:57:01 +0000

Portrait of a Young Boy with a Number Board

pear_awards

Brittany — Thu, 24 Jun 2010 22:55:30 +0000

crew at bachey

Brittany — Thu, 24 Jun 2010 22:55:59 +0000

NZ summer salad

Lynsey — Wed, 30 Jun 2010 23:57:31 +0000

NZ Summer Salad

28.10.09-The Press-Pear Go

Lynsey — Thu, 01 Jul 2010 15:59:36 +0000

Pear Salad

pear salad

Lynsey — Thu, 01 Jul 2010 16:02:01 +0000

Pear Salad

bite

Brittany — Thu, 08 Jul 2010 21:29:01 +0000

print w pears

Brittany — Thu, 15 Jul 2010 21:36:50 +0000

USDA

Lynsey — Fri, 16 Jul 2010 22:47:47 +0000

USDA Building

USDA Seed Globe

Lynsey — Fri, 16 Jul 2010 22:48:23 +0000

USDA Seed Globe

heartyoatmealv2_sm

Brittany — Wed, 21 Jul 2010 18:02:49 +0000

CheckNeck_4-c small

Brittany — Mon, 26 Jul 2010 22:54:11 +0000

CheckNeck_4-c

Brittany — Mon, 26 Jul 2010 23:00:09 +0000

pear dog biscuits

Brittany — Tue, 27 Jul 2010 22:37:20 +0000

Pears-in-Space-Cover

Lynsey — Thu, 29 Jul 2010 22:40:17 +0000

Pears in Space

Cutting

Lynsey — Thu, 29 Jul 2010 22:41:05 +0000

Pear Craft w/ Scissors

Materials

Lynsey — Thu, 29 Jul 2010 22:41:56 +0000

Pear Craft Materials

Complete

Lynsey — Thu, 29 Jul 2010 22:42:56 +0000

Pears in Space Complete

In-Flight

Lynsey — Thu, 29 Jul 2010 22:44:04 +0000

Pears in Space

Pear PBJ Bouquet

Brittany — Tue, 03 Aug 2010 21:40:32 +0000

bosc_sm

Brittany — Wed, 04 Aug 2010 21:13:23 +0000

098

dairy-free-pear-ice-cream-2_sm

Brittany — Mon, 09 Aug 2010 22:08:12 +0000

dairy-free-pear-ice-cream-2_sm

Brittany — Mon, 09 Aug 2010 22:19:36 +0000

07MH03

Brittany — Tue, 10 Aug 2010 22:04:01 +0000

© 1997-2003 Stockbyteª All rights reserved Contact: Stockbyteª Freephone Ireland 1800 379 379 United Kingdom 0800 90 91 90 United States 1800 660 9262 Universal Freephone 00800 7862 2983 United States Phone 011 353 66 7149300 Fax 011 353 66 7180376 International Phone ++353 66 7149300 Fax ++353 66 7180376 Web http://www.stockbyte.com email info@stockbyte.com This image may only be used by a licensed user, it may not be reproduced without licensing the appropriate Stockbyteª high resolution CD or image. License available at http://www.stockbyte.com. If you have any questions regarding the terms of the license, contact Stockbyteª before use.

pear coasters

Brittany — Thu, 12 Aug 2010 23:18:39 +0000

pear coasters

Brittany — Fri, 13 Aug 2010 00:30:54 +0000

bartlett_wholeandhalf_sm

Brittany — Wed, 18 Aug 2010 23:20:52 +0000

bartlett_wholeandhalf_sm

Brittany — Wed, 18 Aug 2010 23:21:48 +0000

Anjous in Bins

Lynsey — Wed, 25 Aug 2010 23:13:18 +0000

Anjous in Bins

Pear Varieties

Lynsey — Wed, 25 Aug 2010 23:15:20 +0000

Pear Varieties

cornucopia

Brittany — Wed, 01 Sep 2010 23:22:55 +0000

lanterns

Brittany — Wed, 08 Sep 2010 16:20:26 +0000

pomelos

Brittany — Wed, 08 Sep 2010 16:21:12 +0000

lanterns

Brittany — Wed, 08 Sep 2010 16:22:16 +0000

lanterns2

Brittany — Wed, 08 Sep 2010 16:30:35 +0000

pomelos

Brittany — Wed, 08 Sep 2010 16:31:01 +0000

epicurious-entertains-nyc-2010

Brittany — Mon, 13 Sep 2010 21:00:01 +0000

fruits and veggies

Brittany — Wed, 15 Sep 2010 18:23:12 +0000

Pledge Card

Brittany — Thu, 16 Sep 2010 23:51:12 +0000

Tracking Sheet - Adults

Brittany — Thu, 16 Sep 2010 23:52:09 +0000

Tracking Sheet - Kids

Brittany — Thu, 16 Sep 2010 23:52:40 +0000

Pledge_Logo_Custom

Brittany — Thu, 16 Sep 2010 23:55:32 +0000

Pledge_Logo_Custom

Brittany — Thu, 16 Sep 2010 23:57:11 +0000

Pledge_Logo_Custom

Brittany — Thu, 16 Sep 2010 23:59:49 +0000

facebook_300x250

Brittany — Tue, 21 Sep 2010 00:10:19 +0000

Bosco---Ferry

Lynsey — Thu, 23 Sep 2010 00:34:42 +0000

Bosco - Victoria Harbour

Lynsey — Thu, 23 Sep 2010 00:35:25 +0000

HK-Wet-Market

Lynsey — Thu, 23 Sep 2010 00:36:05 +0000

HRHR-logo

Brittany — Thu, 23 Sep 2010 23:06:16 +0000

SpinSalad_48_sq

Brittany — Mon, 27 Sep 2010 18:22:27 +0000

gluten-free-pear-almond-cake

Brittany — Tue, 05 Oct 2010 17:40:09 +0000

gluten-free-pear-almond-cake

Brittany — Tue, 05 Oct 2010 17:42:48 +0000

200253631-001

Brittany — Wed, 06 Oct 2010 18:11:41 +0000

Pears on scales

Back Camera

Brittany — Tue, 12 Oct 2010 00:20:42 +0000

epi-photos

Brittany — Tue, 12 Oct 2010 00:28:38 +0000

epi-photos

Brittany — Tue, 12 Oct 2010 00:30:29 +0000

epi-photos

Brittany — Tue, 12 Oct 2010 00:40:00 +0000

epi-photos

Brittany — Tue, 12 Oct 2010 00:43:30 +0000

PearPacker

Brittany — Fri, 22 Oct 2010 23:32:54 +0000

VictoryBite

Brittany — Fri, 22 Oct 2010 23:35:41 +0000

facebook_jmbo

administrator — Wed, 27 Oct 2010 17:32:58 +0000

hero-ghost

Brittany — Thu, 28 Oct 2010 17:01:47 +0000

three-ghosts

Brittany — Thu, 28 Oct 2010 17:20:28 +0000

one-ghost

Brittany — Thu, 28 Oct 2010 17:20:50 +0000

tyler mcnair

Brittany — Fri, 29 Oct 2010 20:47:40 +0000

ethan nash

Brittany — Fri, 29 Oct 2010 20:49:28 +0000

td

Brittany — Fri, 29 Oct 2010 20:51:00 +0000

victory

Brittany — Fri, 29 Oct 2010 20:51:47 +0000

tyler mcnair

Brittany — Fri, 29 Oct 2010 20:53:13 +0000

bosco

Brittany — Fri, 29 Oct 2010 20:58:55 +0000

fruit bowl

Brittany — Thu, 04 Nov 2010 22:12:57 +0000

baked

Brittany — Thu, 04 Nov 2010 23:25:47 +0000

slices

Brittany — Thu, 04 Nov 2010 23:26:06 +0000

chip

Brittany — Thu, 04 Nov 2010 23:26:29 +0000

baked

Brittany — Thu, 04 Nov 2010 23:31:31 +0000

chip

Brittany — Thu, 04 Nov 2010 23:32:49 +0000

baked

Brittany — Thu, 04 Nov 2010 23:33:11 +0000

Anjoulina-NYC

Lynsey — Fri, 05 Nov 2010 16:42:56 +0000

Anjoulina in NYC

medford-collage

Brittany — Sat, 13 Nov 2010 00:27:30 +0000

Photo-Sidebar

Lynsey — Sat, 13 Nov 2010 01:03:47 +0000

RR

Brittany — Thu, 18 Nov 2010 23:17:40 +0000

gold-pears

Brittany — Thu, 18 Nov 2010 23:43:38 +0000

trio

Brittany — Thu, 18 Nov 2010 23:44:59 +0000

bedazzled

Brittany — Thu, 18 Nov 2010 23:51:14 +0000

solo

Brittany — Thu, 18 Nov 2010 23:54:10 +0000

Stuffingturkeyhires

Brittany — Fri, 19 Nov 2010 21:53:43 +0000

Stuffingturkeyhires

Brittany — Fri, 19 Nov 2010 21:54:09 +0000

LZT-header

Lynsey — Sat, 20 Nov 2010 00:15:27 +0000

national-pear-month

Brittany — Wed, 01 Dec 2010 20:33:37 +0000

national-pear-month

Brittany — Wed, 01 Dec 2010 20:49:50 +0000

pear pie dish

Brittany — Thu, 02 Dec 2010 23:52:49 +0000

pear cookie cutter

Brittany — Thu, 02 Dec 2010 23:54:48 +0000

perfect pear print

Brittany — Thu, 02 Dec 2010 23:56:13 +0000

lindt-intense-pear

Brittany — Thu, 02 Dec 2010 23:58:16 +0000

pairs in pears

Brittany — Thu, 02 Dec 2010 23:59:14 +0000

PearSalad

Brittany — Wed, 08 Dec 2010 23:51:20 +0000

PearSalad

Brittany — Wed, 08 Dec 2010 23:54:45 +0000

PearSalad

Brittany — Wed, 08 Dec 2010 23:55:35 +0000

pear plate H&D

Brittany — Thu, 09 Dec 2010 22:57:00 +0000

TFC-basket

Brittany — Thu, 09 Dec 2010 23:09:49 +0000

BF concorde

Brittany — Thu, 09 Dec 2010 23:13:19 +0000

perfect pear Naumes

Brittany — Thu, 09 Dec 2010 23:14:44 +0000

pearfect gift BF

Brittany — Thu, 09 Dec 2010 23:19:44 +0000

BILLBOAD_-BOSC

Lynsey — Wed, 15 Dec 2010 23:17:53 +0000

BILLBOAD_-ANJOU

Lynsey — Wed, 15 Dec 2010 23:18:27 +0000

Comice on tabletop

Brittany — Thu, 16 Dec 2010 23:44:16 +0000

Comice on tabletop

Brittany — Thu, 16 Dec 2010 23:45:06 +0000

tabletop pears

Brittany — Thu, 16 Dec 2010 23:45:45 +0000

pear-and-squash-bruschetta

Brittany — Tue, 21 Dec 2010 18:58:30 +0000

Pear-Harvest-Smile

Brittany — Thu, 23 Dec 2010 18:51:16 +0000

Pear-Bear-2010

Brittany — Thu, 23 Dec 2010 18:51:36 +0000

red-legged partridge

Brittany — Thu, 23 Dec 2010 18:55:29 +0000

grey partridge

Brittany — Thu, 23 Dec 2010 18:55:36 +0000

PIPT

Brittany — Thu, 23 Dec 2010 19:05:29 +0000

cocktail

Brittany — Tue, 28 Dec 2010 22:10:44 +0000

cocktail

Brittany — Tue, 28 Dec 2010 22:11:25 +0000

happy-new-pear

Brittany — Wed, 29 Dec 2010 19:33:41 +0000

madonna of the pear

Brittany — Thu, 30 Dec 2010 19:00:50 +0000

pear_figure

Brittany — Thu, 30 Dec 2010 19:01:26 +0000

IMG_6007

Brittany — Thu, 06 Jan 2011 20:21:09 +0000

Torin US Nats CL Sprint_1

Brittany — Thu, 06 Jan 2011 20:24:31 +0000

Torin US Nats CL Sprint_1

Brittany — Thu, 06 Jan 2011 20:26:30 +0000

Lentil Stew

Lynsey — Fri, 07 Jan 2011 20:51:23 +0000

Lentil Stew Red Anjou Pear

101221_party_99

Brittany — Mon, 10 Jan 2011 23:37:48 +0000

101221_party_92

Brittany — Mon, 10 Jan 2011 23:38:47 +0000

photo.shoot

Brittany — Mon, 10 Jan 2011 23:44:34 +0000

ice

Brittany — Mon, 10 Jan 2011 23:45:54 +0000

photo.shoot

Brittany — Mon, 10 Jan 2011 23:47:57 +0000

Contact: www.johnmarshallphoto.com, 509-665-6451

Brittany — Thu, 13 Jan 2011 01:20:40 +0000

6 x 4.5cm transparency Pear orchard in Wenatchee Valley near Cashmere,WA

Acorn-Squash-Stuffed-with-Pear-Wild-Rice

Brittany — Thu, 13 Jan 2011 01:23:37 +0000

090925_ROPpoached_66

Brittany — Fri, 14 Jan 2011 20:53:05 +0000

gluten-free-easy-almond-pear-tart

Brittany — Tue, 18 Jan 2011 17:12:15 +0000

gluten-free-easy-almond-pear-tart

Brittany — Tue, 18 Jan 2011 20:44:14 +0000

Pear Cheese

Lynsey — Wed, 19 Jan 2011 20:23:26 +0000

Pear Cheese

Pear Cheese 2

Lynsey — Wed, 19 Jan 2011 20:47:13 +0000

Pear Cheese

Bosc-heart

Lynsey — Wed, 19 Jan 2011 20:48:25 +0000

Bosc Heart

Pear-Snow

Lynsey — Wed, 19 Jan 2011 22:10:11 +0000

Pear-Snow

Pear---Wedding

Lynsey — Wed, 19 Jan 2011 22:10:47 +0000

Pear Wedding

Pears - Guitar

Lynsey — Wed, 19 Jan 2011 22:11:31 +0000

Pears - Guitar

mache.salad.pear_walnut_

Brittany — Fri, 21 Jan 2011 18:11:24 +0000

pear-cranberry-tarte-tatin

Brittany — Fri, 21 Jan 2011 18:12:10 +0000

fruits and veggies thumbs up

Brittany — Thu, 27 Jan 2011 18:12:56 +0000

Partially Eaten Junk Food

Brittany — Thu, 27 Jan 2011 18:14:12 +0000

01 Jan 1989 --- Partially Eaten Junk Food --- Image by Â© Envision/Corbis

fruits and veggies thumbs up

Brittany — Thu, 27 Jan 2011 18:25:09 +0000

Partially Eaten Junk Food

Brittany — Thu, 27 Jan 2011 18:25:34 +0000

01 Jan 1989 --- Partially Eaten Junk Food --- Image by Â© Envision/Corbis

bittersweet cake

Brittany — Thu, 27 Jan 2011 20:48:16 +0000

upside down cake

Brittany — Thu, 27 Jan 2011 20:51:12 +0000

flourless cake

Brittany — Thu, 27 Jan 2011 20:51:29 +0000

TW---Coloring-Contest

Lynsey — Wed, 02 Feb 2011 19:50:52 +0000

Taiwan Coloring Contest

TW--Coloring-Contest-6

Lynsey — Wed, 02 Feb 2011 19:51:23 +0000

Taiwan Coloring Contest Entries

CNY-Poster-2011

Lynsey — Wed, 02 Feb 2011 20:26:07 +0000

Chinese New Year Poster 2011

101221_party_118

Brittany — Thu, 03 Feb 2011 18:15:09 +0000

le creuset

Brittany — Thu, 10 Feb 2011 18:27:25 +0000

fondue

Brittany — Thu, 10 Feb 2011 18:28:59 +0000

red-pears

Brittany — Thu, 10 Feb 2011 18:37:29 +0000

Roasted Pears with Strawberry Relishsm

Brittany — Thu, 10 Feb 2011 18:39:46 +0000

half_plate_illb

Brittany — Fri, 11 Feb 2011 17:55:05 +0000

100824_CarmBoscHB_68

Brittany — Tue, 15 Feb 2011 17:57:10 +0000

Caramelized Bosc Pears with Hazelnut Butter

Brittany — Tue, 15 Feb 2011 18:01:01 +0000

Mexico - Traditional Market

Lynsey — Fri, 18 Feb 2011 20:34:48 +0000

Mexico - Traditional Market

prosciutto-wrapped pears

Brittany — Thu, 24 Feb 2011 18:59:11 +0000

prosciutto-wrapped-pears

Brittany — Thu, 24 Feb 2011 19:18:39 +0000

RBP9037046 Woman with Pear

Brittany — Fri, 25 Feb 2011 22:53:47 +0000

USA pear Hong Kong drink contest

Lynsey — Wed, 02 Mar 2011 17:18:10 +0000

USA Pears Hong Kong Drink Recipe Contest

Lynsey — Wed, 02 Mar 2011 17:23:22 +0000

USA Pears Hong Kong Drink Recipe Contest

Lynsey — Wed, 02 Mar 2011 17:45:33 +0000

PearChutneyInJar

Brittany — Fri, 11 Mar 2011 00:26:42 +0000

Irish_clover

Brittany — Fri, 11 Mar 2011 18:10:26 +0000

pear_clover

Brittany — Thu, 17 Mar 2011 17:55:34 +0000

featured_chef-StephenWard

Lynsey — Fri, 18 Mar 2011 21:40:48 +0000

Featured Chef Stephan Ward

pears and scallops 2

Lynsey — Fri, 18 Mar 2011 21:41:47 +0000

pears and scallops recipe

cheese collage

Brittany — Thu, 24 Mar 2011 18:34:40 +0000

cheese collage

Brittany — Thu, 24 Mar 2011 18:36:12 +0000

Ray & Matthew Ukrops 10K

Brittany — Thu, 07 Apr 2011 22:32:21 +0000

Ray-&-Matthew-Ukrops-10K

Brittany — Thu, 07 Apr 2011 22:34:49 +0000

Drutz_prep

Brittany — Fri, 15 Apr 2011 19:22:50 +0000

MacDonald prep

Brittany — Fri, 15 Apr 2011 19:23:17 +0000

pancetta-crisps-l

Brittany — Thu, 21 Apr 2011 23:12:40 +0000

2011 Pear Blossoms

Lynsey — Mon, 25 Apr 2011 19:43:28 +0000

2011 Pear Blossoms

2011 Pear Orchard

Lynsey — Mon, 25 Apr 2011 19:44:07 +0000

2011 Pear Orchard

Mt. Hood

Lynsey — Mon, 25 Apr 2011 19:45:39 +0000

Mt. Hood

finalists on the street

Brittany — Thu, 05 May 2011 23:32:27 +0000

SpinSalad_48_sq

Brittany — Thu, 12 May 2011 22:08:07 +0000

Savvy Poster

Lynsey — Wed, 25 May 2011 18:21:39 +0000

Savvy Poster

savvy w pears

Lynsey — Wed, 25 May 2011 19:05:15 +0000

Savvy pears

savvy concert

Lynsey — Wed, 25 May 2011 19:05:58 +0000

savvy concert

Fresh Pear and Pork Tostadas

Brittany — Wed, 25 May 2011 23:01:50 +0000

Fresh-Pear-and-Pork-Tostadas

Brittany — Wed, 25 May 2011 23:09:13 +0000

anjou-slices

Brittany — Thu, 26 May 2011 17:36:50 +0000

lengthwise

Brittany — Thu, 26 May 2011 17:37:34 +0000

cross-slices

Brittany — Thu, 26 May 2011 17:40:25 +0000

pear-balls

Brittany — Thu, 26 May 2011 17:40:46 +0000

julienned

Brittany — Thu, 26 May 2011 17:43:37 +0000

diced

Brittany — Thu, 26 May 2011 17:46:14 +0000

lengthwise

Brittany — Thu, 26 May 2011 17:53:25 +0000

grand_canyon30

Brittany — Wed, 08 Jun 2011 16:11:50 +0000

MyPlate

Brittany — Thu, 09 Jun 2011 19:47:41 +0000

Red & Green Anjou Pears

Lynsey — Fri, 10 Jun 2011 19:21:08 +0000

Red & Green Anjou Pears

red-green-Anjou2

Lynsey — Fri, 10 Jun 2011 19:27:26 +0000

Red & Green Anjou Pears

Sliders_smSQ

Brittany — Thu, 16 Jun 2011 17:37:30 +0000

Michelle Obama MyPlate

Brittany — Wed, 22 Jun 2011 16:40:14 +0000

hoodsport

Brittany — Fri, 24 Jun 2011 17:50:40 +0000

clearcreek

Brittany — Fri, 24 Jun 2011 17:51:15 +0000

pear soda

Brittany — Fri, 24 Jun 2011 17:51:33 +0000

tawashi

Brittany — Thu, 30 Jun 2011 17:06:02 +0000

Pear-Kababs-w-Strawberry-Dipping-Sauce

Lynsey — Wed, 06 Jul 2011 00:08:18 +0000

Pear-Kababs-w-Strawberry-Dipping-Sauce

Mexico-Kid-Chefs

Lynsey — Wed, 06 Jul 2011 00:10:44 +0000

Mexico-Kid-Chefs

perfect

Brittany — Thu, 07 Jul 2011 19:27:43 +0000

sliced

Brittany — Thu, 07 Jul 2011 19:28:45 +0000

bitten

Brittany — Thu, 07 Jul 2011 19:28:58 +0000

two halves

Brittany — Thu, 07 Jul 2011 19:30:44 +0000

sliced

Brittany — Thu, 07 Jul 2011 19:40:11 +0000

bitten

Brittany — Thu, 07 Jul 2011 19:40:33 +0000

sliced

Brittany — Thu, 07 Jul 2011 19:47:26 +0000

bitten

Brittany — Thu, 07 Jul 2011 19:47:44 +0000

pear painting

Brittany — Thu, 14 Jul 2011 23:21:47 +0000

mashed

Brittany — Thu, 21 Jul 2011 22:31:09 +0000

fermenting

Brittany — Thu, 21 Jul 2011 22:31:49 +0000

brown

Brittany — Thu, 21 Jul 2011 22:32:08 +0000

fermenting2

Brittany — Thu, 21 Jul 2011 22:33:25 +0000

yogurt

Brittany — Wed, 27 Jul 2011 18:50:06 +0000

pear painting

Brittany — Fri, 29 Jul 2011 00:09:04 +0000

Warehouse

Lynsey — Wed, 03 Aug 2011 18:02:55 +0000

Pear Shipment

Lynsey — Wed, 03 Aug 2011 18:03:24 +0000

Pear Shipment

buddies slicers

Lynsey — Wed, 03 Aug 2011 18:04:21 +0000

Pear Materials

crostini

Brittany — Thu, 04 Aug 2011 22:33:04 +0000

blossoms

Brittany — Thu, 11 Aug 2011 23:54:13 +0000

pear branch

Brittany — Thu, 11 Aug 2011 23:54:48 +0000

blossoms

Brittany — Thu, 11 Aug 2011 23:55:53 +0000

pear-branch

Brittany — Thu, 11 Aug 2011 23:56:11 +0000

Savvy In-store

administrator — Mon, 15 Aug 2011 21:53:49 +0000

Savvy in-store pear promotion

Vinegar

Brittany — Tue, 16 Aug 2011 19:17:19 +0000

fizzy

Brittany — Tue, 16 Aug 2011 19:18:57 +0000

Vinegar

Brittany — Tue, 16 Aug 2011 19:23:20 +0000

gordy

Brittany — Fri, 19 Aug 2011 21:39:32 +0000

red-anjou

Brittany — Fri, 19 Aug 2011 21:39:56 +0000

red-anjou-pear

Brittany — Fri, 19 Aug 2011 21:40:10 +0000

red-anjou

Brittany — Fri, 19 Aug 2011 21:43:34 +0000

packer-with-bag-hires

Brittany — Wed, 24 Aug 2011 21:47:25 +0000

packer-with-bag-hires

Brittany — Wed, 24 Aug 2011 21:49:27 +0000

bartlett-artwork

Brittany — Thu, 25 Aug 2011 17:14:16 +0000

salad-in-a-glass

Brittany — Thu, 25 Aug 2011 17:16:09 +0000

pear-martini-painting

Brittany — Thu, 25 Aug 2011 17:18:19 +0000

pears on book shelf

Lynsey — Wed, 31 Aug 2011 16:48:19 +0000

orla kiely pear cannisters

Lynsey — Wed, 31 Aug 2011 16:50:13 +0000

orla kiely pear cannisters

vintage pear box

Lynsey — Wed, 31 Aug 2011 16:51:06 +0000

vintage pear box

sprinkled

Brittany — Wed, 31 Aug 2011 22:50:28 +0000

smoky pear bites

Brittany — Wed, 31 Aug 2011 22:51:41 +0000

ipad-epicurious-main

Brittany — Tue, 06 Sep 2011 23:39:06 +0000

smoothiesapp

Brittany — Tue, 06 Sep 2011 23:40:16 +0000

eatingwellapp_blueberries_200px

Brittany — Tue, 06 Sep 2011 23:40:41 +0000

pearpad

Brittany — Tue, 06 Sep 2011 23:41:08 +0000

Pork Chops and Pear Chutney

Brittany — Mon, 12 Sep 2011 19:25:09 +0000

brined-pork-chops-with-pear-chutney

Brittany — Mon, 12 Sep 2011 19:25:29 +0000

Pork Chops and Spicy Pear Chutney Sept 2011

Brittany — Mon, 12 Sep 2011 19:31:26 +0000

Pork Chops and Spicy Pear Chutney Sept 2011

Brittany — Mon, 12 Sep 2011 19:31:49 +0000

Pasta-con-Pera-y-Queso

Lynsey — Wed, 14 Sep 2011 22:42:48 +0000

f&v

Brittany — Wed, 14 Sep 2011 22:48:09 +0000

f&v

Brittany — Wed, 14 Sep 2011 22:49:21 +0000

f&v

Brittany — Wed, 14 Sep 2011 22:55:48 +0000

chopped zest

Brittany — Wed, 14 Sep 2011 22:56:47 +0000

raw

Brittany — Wed, 14 Sep 2011 22:57:09 +0000

cooked

Brittany — Wed, 14 Sep 2011 22:57:29 +0000

chutney jar

Brittany — Wed, 14 Sep 2011 22:57:48 +0000

fightBAC

Brittany — Tue, 20 Sep 2011 23:54:48 +0000

pears and pencils

Brittany — Wed, 21 Sep 2011 17:31:18 +0000

Red Bartlett half with whole

Brittany — Thu, 22 Sep 2011 23:02:56 +0000

pear-harvest

Lynsey — Tue, 27 Sep 2011 16:08:00 +0000

pear-crisp

Lynsey — Tue, 27 Sep 2011 16:08:16 +0000

pear-crisp-2

Lynsey — Tue, 27 Sep 2011 16:08:33 +0000

porkchops

Brittany — Thu, 29 Sep 2011 22:33:22 +0000

porkchops

Brittany — Thu, 29 Sep 2011 22:34:11 +0000

baby eating pear

Brittany — Tue, 04 Oct 2011 15:54:23 +0000

faneuil hall

Brittany — Tue, 04 Oct 2011 15:56:53 +0000

perry with pear

Brittany — Tue, 04 Oct 2011 16:01:10 +0000

rialto salad

Brittany — Thu, 06 Oct 2011 15:05:00 +0000

IMG_7237

Lynsey — Tue, 11 Oct 2011 19:06:02 +0000

ground zero

Brittany — Tue, 11 Oct 2011 19:33:18 +0000

FNCE-2011

Brittany — Tue, 18 Oct 2011 17:39:20 +0000

roasted pear butter

Brittany — Mon, 24 Oct 2011 23:11:08 +0000

B

Brittany — Mon, 24 Oct 2011 23:20:43 +0000

Ecco Pear and Buffalo Mozzarella Ravioli

Brittany — Mon, 24 Oct 2011 23:29:54 +0000

Arabic---pear

Lynsey — Wed, 26 Oct 2011 22:56:08 +0000

Russian---pear

Lynsey — Wed, 26 Oct 2011 22:56:45 +0000

spanish-pear

Lynsey — Wed, 26 Oct 2011 23:01:48 +0000

german-pear

Lynsey — Wed, 26 Oct 2011 23:31:32 +0000

pear panini 2 smSQ

Brittany — Wed, 02 Nov 2011 17:16:49 +0000

Miami

Brittany — Wed, 02 Nov 2011 17:26:15 +0000

healthy-plate-food

Brittany — Thu, 10 Nov 2011 22:48:23 +0000

liberty bell

Brittany — Tue, 22 Nov 2011 23:51:51 +0000

cheesesteak

Brittany — Tue, 22 Nov 2011 23:58:50 +0000

vintage thanksgiving

Brittany — Wed, 23 Nov 2011 16:56:03 +0000

fruit bowl

Lynsey — Wed, 23 Nov 2011 18:53:16 +0000

fruit bowl

seared bass

Brittany — Thu, 24 Nov 2011 00:10:01 +0000

pearandcheese

Brittany — Thu, 24 Nov 2011 00:25:45 +0000

Blackbird_chef with pears

Brittany — Thu, 24 Nov 2011 00:49:21 +0000

SearedStripedBass wParsnipsClamsPearChorizo FINAL

Brittany — Tue, 29 Nov 2011 22:28:44 +0000

Weekend-treats-3

Lynsey — Thu, 08 Dec 2011 23:21:17 +0000

IMG_0548

Brittany — Fri, 09 Dec 2011 02:32:12 +0000

IMG_0547

Brittany — Fri, 09 Dec 2011 02:32:51 +0000

IMG_0554

Brittany — Fri, 09 Dec 2011 02:33:16 +0000

fruit v sugar

Brittany — Tue, 13 Dec 2011 23:21:31 +0000

soup w scallop

Brittany — Tue, 20 Dec 2011 20:23:53 +0000

Alvin-y-las-Ardillas-3_blog

Lynsey — Wed, 21 Dec 2011 20:16:12 +0000

IMG_9748

Brittany — Tue, 10 Jan 2012 00:18:32 +0000

RBP9037046 Woman with Pear

Brittany — Wed, 11 Jan 2012 18:15:10 +0000

option-B_revised

Lynsey — Wed, 18 Jan 2012 01:08:35 +0000

USA-Pear-Hanging-Mobile

Lynsey — Wed, 18 Jan 2012 01:08:44 +0000

USA-Pear-Poster

Lynsey — Wed, 18 Jan 2012 01:08:53 +0000

120105_ShepherdsPie_53

Brittany — Wed, 25 Jan 2012 23:25:07 +0000

kids in lunch line

Brittany — Thu, 26 Jan 2012 00:40:02 +0000

kids in lunch line

Brittany — Thu, 26 Jan 2012 00:41:56 +0000

bite

Brittany — Fri, 27 Jan 2012 00:02:11 +0000

Shepherd's Pie with Turkey, Pears, and Sweet Potatoes 01

Brittany — Mon, 30 Jan 2012 17:10:54 +0000

090825_BuiltTote1_30

Brittany — Thu, 02 Feb 2012 19:00:07 +0000

black and white tote cutout

Brittany — Thu, 02 Feb 2012 19:05:09 +0000

Home-Canned-Bartletts

Brittany — Fri, 10 Feb 2012 00:12:24 +0000

BakedBoscOnHalfShell_SM

Brittany — Fri, 10 Feb 2012 00:20:37 +0000

heart-shaped pear

Brittany — Wed, 15 Feb 2012 00:38:51 +0000

Anjoulina---Russia

Lynsey — Wed, 15 Feb 2012 19:21:29 +0000

Anjoulina Russia

quail pear

Brittany — Thu, 23 Feb 2012 22:37:58 +0000

TK skiers

Brittany — Mon, 27 Feb 2012 21:04:56 +0000

TK Dan

Brittany — Mon, 27 Feb 2012 21:05:28 +0000

USA Pears HK Recipe Contest

Lynsey — Wed, 29 Feb 2012 01:46:39 +0000

yrplatemyplate

Brittany — Fri, 09 Mar 2012 18:06:17 +0000

usapears pinterest

Brittany — Mon, 12 Mar 2012 21:46:54 +0000

usapears pinterest

Brittany — Mon, 12 Mar 2012 21:49:12 +0000

pear_scones-1

Brittany — Thu, 15 Mar 2012 20:07:55 +0000

cooking demo

Brittany — Fri, 16 Mar 2012 18:30:46 +0000

Irish pear

Brittany — Fri, 16 Mar 2012 18:31:10 +0000

Ten Varieties of USA Pears

Brittany — Wed, 28 Mar 2012 16:53:34 +0000

monet collage

Brittany — Wed, 28 Mar 2012 17:08:33 +0000

Pear Watercress Salad

Lynsey — Wed, 04 Apr 2012 22:48:34 +0000

Pear Watercress Salad

Easter basket

Brittany — Thu, 05 Apr 2012 19:48:58 +0000

Easter pears

Brittany — Thu, 05 Apr 2012 19:49:32 +0000

deviled pears

Brittany — Thu, 05 Apr 2012 19:52:23 +0000

girl eating pear

Brittany — Tue, 10 Apr 2012 23:39:21 +0000

pear blossoms

Brittany — Sun, 15 Apr 2012 17:49:44 +0000

Leonard-Nimoy

Brittany — Sun, 15 Apr 2012 17:55:17 +0000

photo

Lynsey — Wed, 18 Apr 2012 17:22:08 +0000

Pear display contest

Lynsey — Wed, 18 Apr 2012 17:25:24 +0000

Pear display contest

Crostini with Feta and Pear Strawberry Salsa

Brittany — Fri, 20 Apr 2012 22:49:19 +0000

Crostini with Feta and PearStrawberry Salsa

Brittany — Sat, 21 Apr 2012 00:13:37 +0000

fruits and veggies

Brittany — Wed, 02 May 2012 19:29:23 +0000

Pear Blossoms

Lynsey — Wed, 09 May 2012 18:15:27 +0000

Pear Blossoms

Pear Ochards Blossoms

Lynsey — Wed, 09 May 2012 18:15:57 +0000

Pear Ochards Blossoms

grilled pears

Brittany — Thu, 17 May 2012 23:39:40 +0000

Blueberry-Waldorf-Salad SQ

Brittany — Thu, 24 May 2012 21:53:17 +0000

pb33552c.tif

Brittany — Thu, 24 May 2012 21:56:16 +0000

Pear Cabbage Slaw SQsm

Brittany — Thu, 24 May 2012 21:58:59 +0000

Crostini with Feta and Pear Strawberry Salsa SQ

Brittany — Thu, 24 May 2012 22:00:47 +0000

Spicy Wasabi Pear Wrap SQsm

Brittany — Thu, 24 May 2012 22:01:59 +0000

200253631-001

Brittany — Tue, 29 May 2012 18:18:08 +0000

Pears on scales

Billboard

Lynsey — Wed, 06 Jun 2012 19:29:11 +0000

Ice Age 4 billboard USA Pears

MyPyramid

Brittany — Tue, 12 Jun 2012 00:01:23 +0000

220px-USDA_MyPlate_green

Brittany — Tue, 12 Jun 2012 00:10:06 +0000

summer sneakers

Brittany — Wed, 13 Jun 2012 17:38:38 +0000

MINOLTA DIGITAL CAMERA

Brittany — Tue, 26 Jun 2012 23:56:54 +0000

MINOLTA DIGITAL CAMERA

Brittany — Tue, 26 Jun 2012 23:57:53 +0000

pearllini

Brittany — Tue, 10 Jul 2012 23:59:12 +0000

pearllini

Brittany — Wed, 11 Jul 2012 00:05:56 +0000

don't-forget

Lynsey — Wed, 18 Jul 2012 21:35:28 +0000

don't forget your pears

method fall collection

Brittany — Fri, 27 Jul 2012 22:13:40 +0000

method fall collection

Brittany — Fri, 27 Jul 2012 22:13:57 +0000

kids in lunch line

Brittany — Fri, 27 Jul 2012 23:33:06 +0000

table mason jar candles

Brittany — Thu, 09 Aug 2012 19:03:57 +0000

timber pear candles

Brittany — Thu, 09 Aug 2012 19:04:59 +0000

pb33552a.tif

Brittany — Thu, 16 Aug 2012 18:02:30 +0000

get well soon balloons

Brittany — Thu, 23 Aug 2012 23:28:31 +0000

pear

Lynsey — Thu, 30 Aug 2012 18:49:11 +0000

pear

Lynsey — Thu, 30 Aug 2012 19:02:22 +0000

pears

Lynsey — Thu, 30 Aug 2012 19:06:05 +0000

grilled-pears-with-currants

Brittany — Thu, 30 Aug 2012 19:21:45 +0000

fruits and veggies

Brittany — Tue, 04 Sep 2012 19:10:30 +0000

TK Switzerland

Brittany — Wed, 12 Sep 2012 23:08:49 +0000

TK's Olympic getup

Brittany — Wed, 12 Sep 2012 23:10:22 +0000

TK and Kodiaks

Brittany — Wed, 12 Sep 2012 23:12:21 +0000

girl eating pear

Brittany — Mon, 24 Sep 2012 22:05:28 +0000

Stowell Porchetta Sandwich with Pear

Brittany — Thu, 27 Sep 2012 23:44:17 +0000

tattoo

Brittany — Thu, 27 Sep 2012 23:48:16 +0000

ESR sandwiches

Brittany — Thu, 27 Sep 2012 23:49:26 +0000

feast-portland-logo

Brittany — Thu, 27 Sep 2012 23:50:21 +0000

happy pear

Brittany — Wed, 17 Oct 2012 22:22:15 +0000

boston-and-bresaola

Brittany — Thu, 18 Oct 2012 23:28:07 +0000

B and B

Brittany — Thu, 18 Oct 2012 23:40:14 +0000

B and B

Brittany — Thu, 18 Oct 2012 23:43:13 +0000

RBP9037046 Woman with Pear

Brittany — Wed, 07 Nov 2012 23:00:07 +0000

jicama and pear

Brittany — Thu, 08 Nov 2012 20:37:41 +0000

jicama and pear recipe

Brittany — Thu, 08 Nov 2012 20:42:03 +0000

cornucopia

Brittany — Tue, 20 Nov 2012 23:24:28 +0000

apple and pear

Brittany — Fri, 14 Dec 2012 00:24:47 +0000

Spinach and Apples and Pears

Brittany — Fri, 14 Dec 2012 00:33:14 +0000

Spinach and Apples and Pears

Brittany — Fri, 14 Dec 2012 00:33:31 +0000

winter fruit salad

Brittany — Mon, 17 Dec 2012 23:24:42 +0000

winter fruit salad

Brittany — Mon, 17 Dec 2012 23:28:35 +0000

SONY DSC

Lynsey — Wed, 09 Jan 2013 18:30:54 +0000

SONY DSC

Lynsey — Wed, 09 Jan 2013 18:30:56 +0000

SONY DSC

Lynsey — Wed, 09 Jan 2013 18:30:58 +0000

SONY DSC

Lynsey — Wed, 09 Jan 2013 18:31:00 +0000

SONY DSC

Lynsey — Wed, 09 Jan 2013 18:31:36 +0000

Nelson-HaHa

administrator — Tue, 15 Jan 2013 18:41:39 +0000

TK us natl xc championships 2013

Brittany — Wed, 16 Jan 2013 00:14:50 +0000

Pear Excellence 2013 Entry Form

Brittany — Thu, 17 Jan 2013 21:56:45 +0000

nz-salad-recipe

Lynsey — Wed, 23 Jan 2013 22:45:01 +0000

nz-pre-pack

Lynsey — Wed, 23 Jan 2013 22:45:38 +0000

Kellen Goss-Anjou

Brittany — Thu, 24 Jan 2013 19:54:14 +0000

Kellen likes pears

Brittany — Thu, 24 Jan 2013 19:54:52 +0000

Woman with handkerchief

Brittany — Wed, 30 Jan 2013 23:17:59 +0000

Kalbi (Korean BBQ Short Ribs)

Brittany — Thu, 31 Jan 2013 20:30:49 +0000

5.0.2

Brittany — Thu, 31 Jan 2013 22:51:38 +0000

CNY-display

Lynsey — Thu, 07 Feb 2013 00:08:13 +0000

Poster-designs

Lynsey — Thu, 07 Feb 2013 00:33:02 +0000

Russia-Kids-&-Pears-Contest

Lynsey — Fri, 22 Feb 2013 00:06:21 +0000

salsa

Brittany — Thu, 07 Mar 2013 20:19:48 +0000

Pear Salsa recipe

Brittany — Thu, 07 Mar 2013 20:20:21 +0000

salsa hero

Brittany — Thu, 07 Mar 2013 20:25:25 +0000

Michelangelo

Brittany — Thu, 07 Mar 2013 20:45:03 +0000

NNM2013

Brittany — Tue, 12 Mar 2013 00:25:42 +0000

Pear waffles 2

Brittany — Thu, 21 Mar 2013 20:28:17 +0000

sodium

Brittany — Wed, 27 Mar 2013 22:43:44 +0000

LGP

Brittany — Thu, 28 Mar 2013 18:19:21 +0000

ellie 2

Brittany — Thu, 28 Mar 2013 18:31:19 +0000

ellie 3

Brittany — Thu, 28 Mar 2013 18:35:08 +0000

pear-lime soup

Brittany — Fri, 05 Apr 2013 19:07:45 +0000

Edible Arrangements pears

Brittany — Thu, 09 May 2013 22:20:32 +0000

Edible Arrangements pears

Brittany — Thu, 09 May 2013 22:25:38 +0000

chocolate dipped fruit

Brittany — Thu, 09 May 2013 22:35:48 +0000

pear centerpiece

Brittany — Thu, 09 May 2013 22:36:29 +0000

Balsamic Glazed Pear and Goat Cheese Crostini

Brittany — Wed, 15 May 2013 22:29:11 +0000

BibbLettuceSaladwFreshPearDressing

Brittany — Wed, 15 May 2013 22:31:39 +0000

pb33552i.tif

Brittany — Wed, 15 May 2013 22:57:29 +0000

Gorgonzola Turnovers w Pears med

Brittany — Wed, 15 May 2013 23:03:21 +0000

epic-billboard

Lynsey — Fri, 17 May 2013 18:19:47 +0000

USA Pears Canadian Culinary Student Recipe Contest Finalists and Judges 2013

Brittany — Mon, 20 May 2013 19:49:41 +0000

Allegra in Kitchen

Brittany — Mon, 20 May 2013 20:06:47 +0000

MPI MEETING MAY

red pear slices

Brittany — Mon, 20 May 2013 20:07:10 +0000

MPI MEETING MAY

girls with fruit

Brittany — Wed, 22 May 2013 17:00:01 +0000

gordy

Brittany — Thu, 23 May 2013 21:54:17 +0000

jake and ben

Brittany — Thu, 23 May 2013 21:55:14 +0000

grilled fruit

Brittany — Mon, 17 Jun 2013 21:02:43 +0000

food budget

Brittany — Tue, 02 Jul 2013 17:08:06 +0000

About Us

Jenny — Thu, 12 Feb 2009 01:34:47 +0000

The Pear Bureau Northwest was established in 1931 as the non-profit marketing organization to promote, advertise and develop markets for the fresh pears grown in Oregon and Washington. Pears from these two Pacific Northwest states are distributed under the USA Pears brand. The United States is the third largest pear producing country in the world, and 84% of the fresh pears grown in the U.S. come from Oregon and Washington - where moisture from meandering rivers and glacial snowmelt feeds the region's nutrient-rich volcanic soil to make the perfect foundation for pear tree nourishment. The 1,600 pear growers and 50 packers and shippers represented by the Pear Bureau Northwest take pride in their ability to produce top-quality fresh USA Pears for the world market. Fresh pears are a delicious and popular fruit choice among consumers of all ages and worldwide consumption of quality USA Pears is increasing every year. For more information, visit www.usapears.org!

Bloggers

Jenny — Fri, 27 Feb 2009 00:32:01 +0000

We love to "dish" about our favorite fruit, and we're pleased to introduce you to our bloggers! Each of us writes about our own special connection to the world of healthy, fresh, tasty pears. Click on any blogger to read all their posts.

USA Pears at the Boston Marathon!

Jenny — Wed, 11 Mar 2009 16:30:11 +0000

If you’re in Boston April 17-19, be sure to swing by the USA Pears booth at the John Hancock Sports & Fitness Expo. We’ll be sampling fresh pears, handing out recipes, answering questions about pears, and more! The Expo is open to the public and admission is free. The Hynes Convention Center is located just a quarter-mile from the Boston Marathon finish line in Copley Square. Last year, over 80,000 people attended…we hope to see you there!

Pearing Up with Good Day Oregon

Jenny — Wed, 11 Mar 2009 16:31:55 +0000

On February 4, Andy Carson hung out with us at Portland specialty cheese and wine shop Foster and Dobbs, and showed thousands of viewers a few of the marvelous things pears pair well with. Beginning at 4:30 a.m. (eek!), pears were featured on Fox 12’s Good Day Oregon. Here’s a recap of some of mouth-watering pairings created by Foster and Dobbs’ own Luan Schooler:

Bosc Pears + Rogue River Blue Cheese

If you’re a blue cheese lover and this is the first time you’re learning of Rogue River Blue…you’re welcome. Each exquisite wheel is hand wrapped in grape leaves that have been bathed in, drum roll please, pear brandy. This cheese tasted incredible with the sweetness and subtle spice of Bosc pears, even at 4:30 in the morning!

Red and Green Anjou + Swiss and Gruyere Fondue

Here’s a shot of Luan whipping up some fondue. She used Swiss Emmental and Appenzeller Gruyere, and added Clear Creek Distillery Pear Brandy (notice a pattern with the pear brandy?), Erath Pinot Gris, lemon juice, and nutmeg. I’m no stranger to fondue, and this was by far the best fondue I’ve ever tasted. I hope this wasn’t a top secret recipe, Luan!

Green Anjou + Cypress Grove Fromage Blanc

Folks, amongst all of this deliciousness, this was my favorite pairing of the day. Cypress Grove Fromage Blanc is every bit as fresh and creamy as the company’s website suggests, and this goat cheese went PEARfectly with a nice, ripe Green Anjou pear.

There were many pairings that fateful morning, but the last one I’ll share with you involves chocolate. Normally I tend to shy away from chocolate sauces that involve any sort of alcohol. I’m not really sure why, but it may have had something to do with too much liqueur chocolates at some point in my early adulthood. Anyway, this pairing changed all of that for me. Luan fed us a dark chocolate Cognac sauce by Robert Lambert, who is an award winning cookbook author and chef, paired with a crisp Bosc pear. Microwave this sauce for 10-15 seconds and serve with any variety of pears and you’ll be the hit of any party. Granted, I have only used this sauce at parties in which I am the host and only attendee, but I stand by my “hit of any party” statement and firmly believe it will work in traditional party-like situations in which there is more than one guest in attendance. Try it for yourself and find out!

Hola, Peras USA

Lynsey — Wed, 11 Mar 2009 16:51:29 +0000

I just got back from Mexico on a trip to represent USA Pears at Expo ANTAD, which is Mexico’s biggest retail tradeshow. Before traveling to Guadalajara for the show, I flew into Mexico City to visit the markets – it’s the most populated city in North America (did you know that?), so of course it is full of shoppers that love USA Pears.

So as we were on our way to the wholesale market, what else did we happen to come upon but a billboard for USA Pears?

And it happened again as we were leaving the public market! Purely coincidental.

"Tan dulces como tú…Así son las Peras USA” translates to “As sweet as you are…so are USA Pears.” As you can tell from the photos, this billboard reminds families, especially moms, that pears are a nutritious choice for a sweet and delicious treat. It was so great to see our billboards in action and in person, especially when we hadn't planned to see them and just happened to come upon them!

Best Personalized License Plate. Ever.

Jenny — Thu, 09 Apr 2009 00:22:20 +0000

A big thanks to Ray Schmitten, a pear grower in Washington who emailed us this photo today - you've gotta love the USA Pear pride!

Pears + Olympic Skier Torin Koos

Jenny — Sat, 28 Mar 2009 19:00:53 +0000

USA Pears is proud sponsor of Torin Koos, a two-time Olympian who grew up in Leavenworth, Washington. For those of you who aren’t familiar with the area, Leavenworth is located about 20 miles northwest of Wenatchee, in the heart of this major pear-producing region. Check out some of Torin's stats, and look for more about this pear-loving athlete as he trains for the 2010 Vancouver Winter Olympics!

WE ARE NOT ALONE!

Jenny — Tue, 09 Jun 2009 23:59:48 +0000

Turns out, we’re not the only ones who are crazy about pears. I recently came across this oh-so-adorable blog post on Paper Olive.com. Paper Olive is couture stationery company dedicated to the modern bride. They put together this awesome design collage featuring a look inspired by their Anjou wedding invitation:

Click on the image for more details on the projects shown. And don’t forget, we have our very own décor projects and cocktail recipes at usapears.org!

Baked Pear Parcels with Lemon Chamomile Sauce

Jenny — Thu, 11 Jun 2009 22:15:54 +0000

When you work for the Pear Bureau, you have a totally legit excuse to scour the internet for new and exciting pear recipes during work hours, and trust me I take full advantage of it! Here's a recipe I came across by Sala Kannan, a software services entrepreneur by day, cook/food blogger by night and the brains behind VeggieBelly.com. Enjoy!

Baked Pear Parcels Makes 2 generous servings

Bosc Pears -2 (ripe but firm) Walnuts - 3 tbsp Brown sugar - 2 tbsp Flour - 1 tbsp

For the crust All purpose flour - 4 oz Butter - 4 oz (I used Land O’ Lakes light butter) Sugar - 1/4 cup Salt - a pinch Vanilla extract - 1/8 tsp

Preheat oven to 375F.

To make the crust, combine all ingredients (flour through vanilla) in a bowl. Using your finger tips, rub the butter into the flour. Do not knead. Rub the flour and butter till it forms a crumbly mixture. Press the crumbs into a ball. Cover the dough ball in plastic wrap and refrigerate for 30 minutes.

While the dough is in the fridge, work on the pears. Peel the pears. Make a thin slice on the bottom of the pears so that they can sit stably. Core the pears and remove the seeds. I used the tip of a potato peeler to do this.

Crush the walnuts lightly. Combine them with the brown sugar and flour. Fill the cored inside of the pear with the walnut-sugar mixture. Pack the mixture into the pear cavity.

When the dough is chilled, take it out of the fridge and divide it into two. Roll out each portion into a rough round. Place a pear in the middle of one dough round. Lift the sides of the dough up and press together over the pear to form a parcel. This doesn’t have to be perfect. Pinch off any excess dough. Patch up any empty spots (dip your finger tips in water to seal edges).

Brush the pear parcels with milk or egg wash. Bake in the over for 50-60 minutes or until the pear parcels are golden. Cool 10-15 minutes before serving.

Serve with lemon chamomile sauce (recipe below), ice cream or whipped cream.

Lemon Chamomile Sauce

Water - 1 1/2 cups Chamomile tea bags - 2 Lemon juice - 1 1/2 tbsp Malbec Jam - 3 tbsp (Alternatively, use 3 tbsp of honey and 1 tbsp of red wine) Brown sugar - 1 tbsp, you can use regular sugar instead. Use more sugar for a sweeter sauce. Lemon zest - 1/8 tsp

Boil the water in a sauce pan. When the water comes to a boil, add the chamomile tea bags. Boil for 30 seconds. Turn off heat and let the tea steep for about 7 minutes. Remove tea bags.

Turn the heat back on and add all the remaining ingredients to the tea. Simmer till the sauce has reduced to about 60% of its original volume.

Serve with baked pear parcels.

Happy Birthday, Packy!

Lynsey — Tue, 21 Apr 2009 22:48:15 +0000

Every year the Oregon Zoo celebrates Packy's birthday with an "Elephantastic" celebration. This year Packy, the oldest and largest Asian elephant in the United States, turned 47 years old. Since he was born in 1962 at 225 pounds, he has grown to be 10 feet 6 inches tall at the shoulder and 14,000 pounds!

As Oregon's state fruit, of course we were pleased to be able to provide some delicious USA Pears to help sweeten up Packy's birthday cake!

The whole wheat cake weighed in at 40 pounds, topped with carrots, celery, and frosting, with a USA Pear filling - and everyone knows that the best part of the cake is the filling! A huge crowd sang "Happy Birthday" to Packy as he came outside to eat his cake. As soon as he saw it, he went right to it and devoured the cake in a matter of minutes!

It was a beautiful day at the Oregon Zoo, and we can't wait to celebrate Packy's birthday with USA Pears again next year!

Sowing the Seeds

Amy — Mon, 18 May 2009 00:22:08 +0000

I’m Amy Kweller MS, RD, and I’ll be contributing to The Pear Dish blog to discuss pears, nutrition, and leading a healthy, happy life. I hope you find this information helpful and interesting, and that this becomes a venue for a dialogue about how pears can fit into your healthy lifestyle! When I meet new people and tell them that I’m a Registered Dietitian (RD), sometimes the response is a surprised “Why did you choose to become a dietitian?” This isn’t the easiest question to answer, since my passion for nutritional science has changed over the years. But, I always come back to the food. Food is at the epicenter of our society; some of my earliest memories are in the kitchen preparing food, and celebrating with family and friends over food. Even now, I love to cook for friends, experiment in the kitchen, and basically play with my food! Indeed, there is nothing more amazing than sustenance cultivated from the Earth. One piece of fruit starts as a seed that becomes a tree, a flowering branch, and eventually a fruit that enfolds the next generation tightly in its core. A farmer’s hands pull a variety of shapes and colors of fruit rich with goodness from the tree. Then the bustling market sells the fruit that turns from emerald, to gold, to crimson in a few days time atop the counter awaiting the next feast. We commune over food, laughing, unwinding, enjoying the fruits of life, the nutrients becoming the very body holding the fruit in hand. The science of food isn’t really about what we eat, but how life transfers from one living organism to another, physically and socially. What we lay on the table is how we nourish our bodies, our lives, and our cultures. Food is an art and a science. Consider the modest pear; it is sweet and simple, adored the world over. The pear has been immortalized for thousands of years in diverse venues, literature, pottery, paint, textiles, and of course, the culinary arts. Cultivated for her delicate figure, perfectly smooth skin, luscious flavor and texture, her prized nourishment, the pear embodies the beauty of food, the communion of food, the science of food. So welcome to this world of beauty and science, the world of the pear. Please share any ideas, recipes, or questions that you may have. I hope you visit often, learn a few things, share a few things, and enrich your life with the bounty of the harvest

Next Twinkie: 20 miles

Jenny — Thu, 19 Mar 2009 23:22:19 +0000

[caption id="attachment_196" align="alignnone" width="576" caption="Main Street in Fossil, Oregon"][/caption] Somewhere between Oregon and Berlin, the Pear Bureau’s president and CEO read an article in the paper that caught his eye, because the following Monday morning there was a voicemail waiting for yours truly: “Hi Jenny, its Kevin. There’s an article in the Oregonian about this tiny town in Eastern Oregon where the community is doing their own version of The Biggest Loser. I think we should send them some pears to encourage their efforts.” As word spread around our office about the community of Fossil and how seventy out of the 465 residents were trying to lose weight, we decided to not only donate fresh pears and handy pear slicers, but also contribute to and effectively double their first place cash prize. It’s really inspiring how this community has worked together to become healthier. Last I checked, there were eighty people signed up, and they had collectively lost over 600 pounds. Area restaurants are serving healthier menu options and the owner of the one and only local grocery store has even reported a skyrocket in demand for fresh fruits and veggies. Now that's the type of thing produce people like to hear. In fact, the town has become so supportive, there is a running joke that participants have leave town to “cheat!” I was fortunate enough to be deliver the pears to Fossil personally and watch while a crew from NBC filmed the biggest losers for the "Pound for Pound" challenge. [caption id="attachment_198" align="alignnone" width="576" caption="Wheeler County's "biggest losers" assemble in front of the courthouse"][/caption] Click here to read a story NPR did on Wheeler County’s Biggest Loser and here to read a story by Portland's kgw news.

Tears for Pears: A Recap of Our Student Chef Competition

Jenny — Fri, 26 Jun 2009 17:16:10 +0000

Taste. Texture. Creativity. Originality. Appearance. Oh and one more very important thing: Prominent Use of Fresh USA Pears. These were the criteria our three culinary student finalists were judged on last week as they traveled from their respective citites to Portland to vie for first place in the USA Pears Student Culinary Competition. After receiving entries from around the country, we narrowed down the entrants to three student rockstars: Dallas Hinesly from Texas Culinary Acadamy in Austin, Texas, who submitted “Sweet Potato and Pear Gnocchi with Grilled Pork and a Balsamic Pear Glaze” Nicole Mau from South Seattle Community College in Seattle, Washington, who submitted “Red Anjou Poire Frite” Andrea Howard from Florida Culinary Institute in West Palm Beach, Florida, who submitted “Pear Risotto & Pear Poached in Red Wine” Here’s how it went down: In the morning we picked the finalists up at the hotel and took them to breakfast (at Mother’s Bistro, which was lovely by the way) where we discussed the day's schedule, drew names to determine the order in which the contestants would present their dishes to the judges, and then broke into groups to go grocery shopping. My assignment was to take Nicole shopping, and after quickly gathering her ingredients at the local Whole Foods we headed to Western Culinary Institute where we met back up with the other finalists and the rest of the Pear Bureau crew. Now the finalists had three hours to prepare their recipes to be judged at 3:30 p.m. The students quickly went to work measuring, peeling, chopping, mixing and all of the other wonderful things culinary students do, and I went about getting in their way and taking flash photography directly in their faces. To our delight, Nicole’s family and friends drove down from Seattle to cheer her on, and even donned homemade “Team Nicole” t-shirts, complete with a puff-painted pear design on the front! [caption id="attachment_232" align="aligncenter" width="576" caption="Part of "Team Nicole" poses for a picture"][/caption] When the clock struck 3:35, the students presented their recipes one-by-one to the judges. We were lucky enough to snag three well-regarded culinary professionals to judge the event; Kathy Hayden, Editor of Flavor and the Menu Magazine, Ericka Carlson of Edible Portland Magazine, and Chef DJ Wendeborn, Chef Instructor at Western Culinary Institute. After filling out score sheets, providing verbal feedback to each contestant (American Idol style!), and discussing the recipes amongst themselves, a winner was announced. Congratulations to Nicole Mau and “Team Nicole!” Her creative recipe, “Red Anjou Poire Frite,” which utilized a Red Anjou Pear Sorbet, Red Anjou Pear Compote AND a Red Anjou Pear Sauce, impressed all three judges! Here's a shot of the winning recipe, and another photo of Nicole holding her awards while her grandmother weeps with joy! As for me, I had the good fortune of getting to taste all three dishes, and believe you me, they were out of this world. Afterwards, we all went to a local restaurant called BEAST, which also falls directly into the "out of this world" category. What a day! Click here to view the winning recipe: Red Anjou Poire Frite

PEARing up with Honor Society

Lynsey — Mon, 06 Jul 2009 16:19:05 +0000

USA Pears are proud to sponsor Honor Society, an up-and-coming band that is currently touring with the Jonas Brothers and will headline their own "Full Moon Crazy" tour later this summer of 2009.

Get to know this band and their music - "Tastes Like PEARadise" is a great place to start, we're positive that this one is going to go straight to the top of the charts. If you missed the music video's YouTube debut, you can check it out here. Honor Society arrived a day early before their Portland, Oregon show, and the fans were given an awesome opportunity to come out to a local Albertsons store to see the band perform an exclusive acoustic show, go shopping with the guys for USA Pears and hang out with Michael, Jason, Alexander and Andrew (new nickname: "Anjou"). The guys came out of their tour bus launching our USA Pear "Perry" characters into the crowd, which quickly became covered in autographs. They played a great set that had their die-hard fans singing and dancing along, which included our favorite, "Tastes Like PEARadise." Albertsons' shoppers and staff were drawn over to enjoy the somewhat impromptu concert. [caption id="attachment_301" align="aligncenter" width="448" caption="Honor Society makes an entrance with flying Perrys"][/caption]

Hearing their music and seeing them interact fans, I can tell you that this is a great group of guys with songs that make you want to dance and whose genuine love and appreciation for their fans is endearing. Not to mention their great taste and enthusiasm for USA Pears! Spending so much time on the road makes it difficult to find healthy options, and the guys are so excited about USA Pears. In their own words, "They're tasty, healthy and nutritious, grown in these United States - it's PEAR-adise." [caption id="attachment_302" align="aligncenter" width="625" caption="Honor Society treated fans to an acoustic concert, followed by shopping for their favorite fruit: pears!"][/caption] Make sure to visit our website at www.usapears.org - you can enter to win tickets and a chance to meet the band in a city near you across the U.S. and Canada! [caption id="attachment_305" align="aligncenter" width="690" caption="The gentleman of Honor Society declare their love for pears."][/caption]

Star-spangled Pearfection

Jenny — Thu, 02 Jul 2009 19:23:01 +0000

What could be more patriotic than USA-grown Pears? Here are three Independence Day-worthy recipes to help you celebrate the 4th in style! Grilled Pears with Currants Pearhattan Northwest Pear Tartlets

Meeting the Gentlemen of Honor Society

Lynsey — Wed, 08 Jul 2009 20:43:39 +0000

The USA Pear family and some lucky contest winners (there's still time for you, too - visit www.usapears.org to enter to win) got to experience the opportunity of a lifetime last week when Honor Society came to Portland to open up for the Jonas Brothers' world tour. Soundcheck with one of the hottest bands in the country? Meet and greet with our favorite new group? Both bands and an American Idol winner live in concert? We got to enjoy all of the above. The afternoon began with a short wait in the "VIP" line outside the Rose Garden arena in Portland. With the necessary bracelets in place, we joined a select group of screaming girls for the Jonas Brothers soundcheck "party." The boys sang 3 songs and sounded great - and it was really cool to experience soundcheck - how often does anyone get that kind of opportunity? [caption id="attachment_376" align="aligncenter" width="625" caption="Jonas Brothers Soundcheck Party!"][/caption] Afterwards, we went backstage for our meet and greet with Honor Society. The guys were as awesome and friendly as they had been the day before - they introduced themselves to each and every one of us and posed for pictures, including this one with all of the USA Pear staff that were in attendance - welcome to the USA Pear family, guys! (Notice the USA Pear logo on the backdrop - all that was missing was the red carpet!) [caption id="attachment_377" align="aligncenter" width="600" caption="Welcome to the USA Pear family!"][/caption] Following the photo ops and Honor Society trivia came the waiting around for the show to begin. Being a VIP is not always as glamorous as it seems! But the show to come was well worth the wait. And they even played the video for "Tastes Like PEARadise" on the jumbotron as we waited - I sang along at the top of my lungs! Honor Society played an awesome set of 4 songs and totally rocked the Rose Garden - everyone was singing and dancing along, including yours truly! The guys even gave a USA Pears shoutout to the huge crowd - watch below and meet the guys of Honor Society as they introduce themselves.

The concert continued with Jordin Sparks and the Jonas Brothers. I had a blast, and I know I wasn't the only one. Don't forget that you can still enter to win the same opportunity - you don't want to miss it, it's truly an evening to remember! [caption id="attachment_380" align="aligncenter" width="625" caption="Honor Society, Jordin Sparks & The Jonas Brothers in concert."][/caption]

Pare Down Your Shape with Pears!

Amy — Wed, 08 Jul 2009 19:22:29 +0000

Which are you – an apple or a pear? If you have heard these terms before, then you probably realize that I’m describing two common body shapes. The apple refers to someone who carries fat around the midsection, giving a rounded shape. The pear shape is heavier on the bottom and lighter on top – like a pear! Although this is a rather general way of looking at health, science is learning that shape says a lot about your risk for chronic illness. Storing fat around the abdomen and chest is more common in men, but also affects women, especially later in life. Unfortunately, this particular shape causes a larger amount of fat to deposit around the internal organs, increasing risk for coronary heart disease, diabetes, hypertension, stroke, gall bladder disease, and even breast cancer. However, people who have a pear shape may actually have a reduced risk for heart disease, type 2 diabetes, and many other illnesses related to weight compared to those with an apple shape. This is because fat sits lower on the body, around the hips, buttocks, and thighs. Although carrying extra fat isn’t healthy anywhere, this body shape limits fat stored around the internal organs. Having a pear shape may be beneficial related to risk. But whether you are an apple or a pear, eating pears can help you pare down your shape! Fruit and vegetables tend to be lower in calories and are good sources of vitamins, minerals, fiber, and water. According to the Dietary Guidelines for Americans, eating a diet rich in fruits and vegetables may reduce calories, leading to weight loss. Further, the beneficial nutrients found in fruits and vegetables may help reduce risk for chronic illnesses associated with excess weight. Pears are high in fiber, which helps stabilize blood sugar and helps you feel full faster and keep you satisfied longer. Pears are also a good source of vitamin C, a natural antioxidant that fights some of the negative consequences of fat-related illnesses. So whether you’re an apple or a pear, pare down your shape with a delicious pear!

Flaunt Your Fruit!

Jenny — Thu, 16 Jul 2009 16:57:18 +0000

Here’s a cute and easy way to make inexpensive, custom place cards for a wedding, shower, holiday celebration or dinner party. Simply cut out leaf shapes from a thick piece of paper with your guests’ names printed or hand-written on it. Punch a small hole in each of your “leaves,” thread ribbon, raffia or string through the holes and tie around the pears’ stems. Tie and cut the ribbon and voila, you have elegant yet trouble-free place cards that double as favors for guests to take home!

Joy to the World

Jenny — Thu, 16 Jul 2009 17:52:21 +0000

Need a break from your work day? Here's a little piece of advice. Pay a quick electronic visit to one of the best food blogs I've seen, Joy the Baker. Joy the Baker is…well, a baker from Los Angeles who dreams up amazing recipes, takes drop-dead gorgeous photos, and consequently has an extremely loyal following. Let’s put it this way, she can take a photo of a random pile of chopped nuts and make it look like a work of art. Her recipes range from the simply-sweet Peanut Butter and Chocolate Chip Cookies, to one-of-a-kind creations like “Peabody’s Grandmother’s Lime Conspiracy Pie with marshmallows,” to the mouthwateringly beautiful “Pear Spice Cake with Walnut Praline Topping .” So with Joy’s permission, we’re pleased to bring you this recipe from her incredible repertoire! Pear Spice Cake with Walnut Praline Topping adapted from Gourmet, December 1992 2 cups all-purpose flour 1 1/2 teaspoons cinnamon 1 1/2 teaspoons ground allspice 1 1/2 teaspoons freshly grated nutmeg 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 1 cup sugar 3 large eggs, separated 1 teaspoon vanilla 1 cups buttermilk 3 pears, peeled, cored and diced into roughly 1/2-inch pieces (about 1 to 1 1/4 cups of fruit) 1 cup walnuts (3 ounces), toasted , cooled, and finely chopped Make cake: Put oven rack in middle position and preheat oven to 350°F. Butter and flour bundt pan. Sift together flour, baking soda, baking powder, and salt into a bowl. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition. Fold in pear pieces and chopped walnuts. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly. Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely. Walnut Praline Topping 3/4 cup (packed) golden brown sugar 1/2 cup butter 1/4 cup whipping cream 1 cups walnuts, roughly chopped, toasted Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.

pear salad bar

Brittany — Tue, 23 Jul 2013 23:05:11 +0000

Summer Pearadise

Amy — Wed, 22 Jul 2009 19:05:11 +0000

In my house, July = summer. And now that summer is in full swing, it’s time to don the bathing suit and little dresses that have been hiding in the closet since last summer. Feeling a little trepidation about all of those summer barbeques and weight gain? Don’t fret; summer doesn’t have to be a calorie-fest! There is an abundance of fresh foods available right now, and fun outdoor activities abound. A trick I use to forget the fright but keep all the fun is to always plan ahead. Having a plan is the tool that rules, and the best way to plan ahead is to BYOD. Bring your own dish! Not sure you can control yourself around party food? Bring a healthy option or a lighter version of a favorite, and plan to eat that food first to limit temptation. The key to bringing your own dish is to avoid summertime saboteurs – avoid cold salads with mayo, chips and dip, fatty meats, sugary desserts with whipped cream, and high-calorie cocktails (think margaritas and daiquiris). Adding fresh fruit is a sure way to limit calories, and the natural fiber and water fill you up and keep you satisfied. Pears are a versatile companion at any summertime soiree. Fresh cut pears, summer fruit, and crudités are an excellent way to fill up – without excess calories. Or try tossing pears with a variety of fruit for a fresh summer salad. This dish does double duty as dessert: try blueberries, strawberries, and pears for a red, white, and blue salad. Another option, cut fruit and veggie sticks, and add whole grain crackers for an attractive party tray. Heading to a barbeque? Throw some pear and pineapple spears on the grill, or skewer with shrimp, chicken or pork and a dash of teriyaki for an island treat. In charge of drinks? Choose diet soda or a spritzer for a lighter twist, and use cut pears and mixed fruit to flavor your spirits. Drink a glass of water between libations, or mix a mocktail! Try diet lemon-lime soda, fresh cut pears rings, and a twist of lime for a zesty, guilt-free treat. When you BYOD, you know what you’re eating and you can fill up without feeling guilty. So, party on!

USA Pears Go to Washington

Lynsey — Tue, 28 Jul 2009 19:55:40 +0000

Even though it's tempting to keep our delicious USA Pears to ourselves here in the U.S., we know that it's impolite not to share! That's why we work to make sure that USA Pears are available around the world so that as many people as possible can enjoy. We have representatives working in 38 countries so that people like you can buy USA Pears at local supermarkets, traditional markets and fruit shops across the globe.

Last week we held meetings in Washington, DC, inviting 24 of our representatives from 18 different countries to visit our nation's capital city and discuss USA Pears. It also provided the opportunity to meet with all of these wonderful people, old and new friends in the USA Pear family. We even had a special guest join us for a group photo op on Capitol Hill (if you're having trouble spotting him, it's that guy in the center)! [caption id="attachment_411" align="aligncenter" width="560" caption="USA Pears International Team on Capitol Hill with special guest President Obama."][/caption] Of course I had to bring Perry along for a whirlwind tour of the city - he loves to travel and always has a big smile for the camera! [caption id="attachment_412" align="aligncenter" width="525" caption="Perry's tour of DC: Washington Monument, Smithsonian National Museum of Natural History and the White House."][/caption] PS: to see more travel adventures with Perry and his USA Pear buddies, check out the Pear Buddies Around the World photo album on Facebook!

One Sweet Test

Jenny — Mon, 03 Aug 2009 22:45:08 +0000

Take our quiz and find out how YOU com-PEAR with the members of Honor Society and your favorite pear varieties!

Meet Israel's "Pear Man"

Lynsey — Thu, 06 Aug 2009 03:44:15 +0000

In Israel, he's known as "The Pear Man." He gets stopped on the street with questions and stories about USA Pears and pear recipes. Much to his surprise, he has even had his voice recognized over the phone - "Hey, aren't you the Pear Man?"

His name is Yuval Bar-Ner, and he is our USA Pears representative in Israel. So how did he become so recognizable when our representatives are usually known for working behind the scenes with supermarkets and fruit shops? Well, Yuval is the host of his very own TV cooking show, where he features recipes that use our favorite ingredient: USA Pears, of course!

Yuval insists that everyone try this recipe - it's both simple and delicious!

Fish & Pear Chips Pear Chips 2 Firm USA Bosc Pears - skin on 2 teaspoons cornstarch

Remove the top and bottom of the pears - slice the stem and base off
Slice pears in fry shape using knife or mandolin slicer, if available
Sprinkle with cornstarch and toss until evenly distributed over pear slices
Place pears in boiling oil to deep fry. Cook for less than 1 minute - remove when color is golden brown and place on paper towel to remove excess oil

Fish 2 fillets cod (or fish of choice) 1 pinch of salt 1 pinch of pepper 1 egg Approximately 8 oz. crushed pecans

Slice fish in strips
Coat fish strips with cornstarch
Beat egg with fork or whisk
Coat fish in egg, then pecans
Place in boiling oil - 2-3 minutes on medium heat until fish is well done

Sauce 2 tablespoons light mayonnaise 1/2 teaspoon ketchup 2 teaspoons vinegar 1 pinch salt 1 pinch pepper 1 clove crushed garlic

Whisk until blended

Serve and enjoy!

A Gift From Our Pear-loving Peanut Pals

Jenny — Thu, 06 Aug 2009 23:45:58 +0000

We went to the PMA (Produce Marketing Association) foodservice show a couple of weeks ago in beautiful Monterey, California, and boy was it grand. Imagine a sea of colorful fruit, veggie and nut-themed booths with friendly people in them who are all giving away tasty treats featuring their produce – everything from guacamole, to fruit smoothies, salads, chocolate covered fruit - you name it, and I was one of those friendly people! We were right in the middle of all the action with our fancy new USA Pears booth, handing out our delectable cupcakes. Ah yes, it was a produce dream-world of magic. Among my favorite booths was the National Peanut Board’s. They were serving up a super-delicious pear and peanut smoothie, and were kind enough to share their recipe with us. So enjoy this refreshing and slightly exotic-tasting drink, and be sure to visit their website for more tasty peanut-y recipes!

Fuel Up with Pears

Amy — Wed, 12 Aug 2009 22:38:28 +0000

You’ve heard it before, and it’s true! Whether you’re sending the kids off to school or you’re heading out the door for work or play, breakfast is the most important meal of the day. As we sleep, the body regenerates, heals, and refreshes itself; this process uses energy that the body stored throughout the day. Then, as we become active the next morning, our bodies need energy for basic functioning, daily activities, and concentration. So, to eat breakfast means just that – to break the overnight fast by eating food. Studies have found that eating breakfast has several important effects on our lives. People who regularly eat breakfast feel more energetic and may weigh less than those who do not eat breakfast. Likewise, those who don’t eat breakfast tend to eat more foods that are higher in fat and sugar – likely because, without food, the body becomes ravenous and choices tend to be quicker or more convenient. Also, people who skip breakfast may struggle to eat enough vitamins and minerals, nutrients that could have been supplied by a balanced breakfast. Finally, breakfast helps children (and adults, too!) learn. The brain primarily relies on glucose, an energy source found in carbohydrates, which helps the brain learn new information, reason, and remember. The best breakfast is a well-rounded meal that includes some fat or protein to stave off hunger and some carbohydrates for brain power. Choosing foods from at least three food groups can help you make these nutrients part of a balanced meal; think meat/eggs, dairy, or oils for fat and protein, and for carbohydrates try fruit, vegetables, or bread/cereal. Fruit is a great addition to any breakfast. For instance, pears supply a healthy dose of vitamins, minerals, and carbohydrates for energy. Try a veggie omelet with a fresh pear on the side. For a quicker meal, try a breakfast of peanut butter spread on pear wedges with a glass of milk or a latte. Pears are also yummy cut up into cereal or oatmeal, in a smoothie or yogurt, or as an addition to breakfast on-the-go. Remember to make breakfast a part of your morning routine, and fuel up before you head out!

Eau de vie de poire (also known as pear brandy)

Jenny — Fri, 14 Aug 2009 01:05:45 +0000

[caption id="attachment_507" align="alignleft" width="198" caption="Cool signage is but one of the perks"][/caption] If you live in, near or are visiting Portland and consider yourself a pear lover (who doesn’t?) you simply must visit Clear Creek Distillery. The owner, Steve McCarthy, has been making pear brandy for over twenty years, and more recently began making pear liqueur as well. Steve and his crew crush and ferment whole Bartlett pears (grown on Steve’s family farm in Oregon), then distill the pure fruit mash in their German-made pot stills.

Here’s a fun fact I learned on my tour – it takes 30 pounds of Bartletts to make one 750ml bottle of pear brandy! Now, you can buy one of these bottles for about 40 bucks (smaller sizes are also available), or you can bite the bullet and spring for the Pear-in-the-Bottle version for about twice as much. This is a beautiful product because they actually grow the pear in a bottle in the orchard starting in the spring, tend to them all summer, harvest in late August and then painstakingly scrub each bottle by hand before filling it with the pear brandy! [caption id="attachment_505" align="aligncenter" width="385" caption="Pears in the bottle!"][/caption]

Let me tell you something else, I’ve had some impressive cocktails that make use of Clear Creek pear brandy. We have one fantastic recipe on our website, and you can also email me for other ideas. Also - don’t forget to check out Clear Creek’s website for tour and tasting info!!!

Harvest Has Begun!

Jenny — Fri, 21 Aug 2009 23:09:09 +0000

The pear growers of Oregon and Washington are predicting one of the largest crops in history, and soon (if you haven't already) you'll see this year's bountiful harvest appearing in your favorite grocery store! Click here to learn more about USA Pears and the families who grow them!

Pack a Pear!

Amy — Thu, 27 Aug 2009 17:46:37 +0000

In Colorado, locals have a summer passion for climbing fourteeners, mountains taller than 14,000 feet. In fact, Colorado has more than 50 fourteeners! Over this past weekend, my husband and I thought we would be adventurous and give Mt. Elbert a shot; at 14,433 feet it is the tallest mountain in the Rockies. It was a strenuous climb that took us a total of seven and a half hours, but the summit view was well worth it! One of the necessities of taking on any strenuous activity is fueling the body. When hiking, biking, running, or partaking in any activity for an extended period, the body needs energy from carbohydrates to keep going. Glucose, the primary energy source used by the body, is stored in the liver and muscles and circulates in the blood to continually fuel the tissues. This energy allows the muscles and organs to help you up the mountain or down the road. After a while, if immediate stores of glucose are exhausted, you may feel sluggish and have difficulty continuing. This is what exercise professionals call “hitting the wall;” it means the body has run out of easily accessible energy, and needs a quick boost to keep going. [caption id="attachment_521" align="aligncenter" width="432" caption="Almost time to refuel!"][/caption] Indeed, fruit is a great choice for refueling when active. Like most fruit, pears contain a healthy dose of energy – about 100 calories per medium pear. Pears contain small amounts of potassium and other electrolytes, nutrients required for muscle contraction that are lost during perspiration. As well, pears contain micronutrients that aid the body’s fuel cycle. Additionally, pears are portable and make an easy take along snack for any activity. They are compact, fresh and palate-pleasing, leave little waste to carry, and travel well. [caption id="attachment_522" align="aligncenter" width="432" caption="Wall? What wall?! 14,000 feet and climbing"][/caption] Along the route to the top of Mt. Elbert, we took several breaks to rest, rehydrate, and refuel. We brought many energizing snacks, but the most refreshing were definitely the Red Bartlett pears we munched on the summit. After about four and a half hours to reach the top, parched and hungry, we relaxed, reveled in the view, and relished every bite of our succulent pears. Indeed, at that moment, nothing could have tasted better. So the next time you head out the door for some summer fun and need a quick and refreshing burst of energy, pack a pear for pep! [caption id="attachment_524" align="alignleft" width="216" caption="Win a Pear Packer!"][/caption]

P.S. If you're worried about squishing your nice, ripe pear when you're on the go, we have just the solution! Our sturdy and reusable Pear Packer lets you pack fresh, ready to eat pears in school lunches, briefcases, backpacks and more. They eliminate the "squish factor" that ready to eat pears can suffer when taken on the go, and are made from recyclable plastic. The first five people to leave a comment on this post will be contacted and sent a FREE set of four Pear Packers! What are you waiting for? Leave us a comment!

Now In Stores: Bartlett & Starkrimson USA Pears!

Jenny — Fri, 04 Sep 2009 23:06:49 +0000

Have you spotted them yet? Green Bartletts, red Bartletts and Starkrimson pears are here! These pears are all sweet, juicy and have delightful aromas. You may have heard these varieties referred to as “summer pears,” and that’s because they’re among the first varieties to be harvested and hit the stores each year. Some folks don’t know that as green Bartletts ripen they become yellow, and that they’re one of the only varieties that change dramatically in color as they ripen. Of course, some people like their green Bartletts a little firmer and greener than others. As for me, I like them pretty ripe and yellow! The red Bartletts also change, but not as much. They go from a dark red (often with light vertical striping) to a beautiful bright red. If you’ve never tried a Starkrimson, you really should give them a shot. They’re such a gorgeous pear, and I’ve heard more than one person say they’re sweeter than candy! Remember, if you don’t see a particular variety in your local store’s produce department, you can always ask them to start carrying it!

Score a Touchdown With Pears!

Amy — Wed, 09 Sep 2009 19:13:15 +0000

It’s September – school has started, fall is just around the corner, and the football crowd is gearing up for weekend showdowns. This means that football parties are in full swing, and so is the football fare. Over this past weekend, I attended a party to watch two local college rivals battle it out, but the real battle was between me and the snack table! If you’re like me, you want to be social, but have a hard time staying away from the large quantities of buffalo wings, chips and dip, sausages, pizza, cookies, beer, and other calorie-laden football fare. Rooting for your favorite team doesn’t have to mean overeating fatty snacks. Plan ahead and follow a few simple tricks to satisfy the crowd while staying on track. First, eat a small, filling meal ahead of time so that you aren’t ravenous during the game. Second, bring a dish to the party, and make it a lighter version of a football favorite or a simple snack tray loaded with filling choices. Finally, if you bring a snack, strategically place it nearby so that you reach for your snack instead of the fattier football fare. For an easy, pleasing dish, try making a tasty fruit plate. Cut pears are a great base, and easily pair with a light fruit dip or cheese and crackers. For the game, I brought a snack tray loaded with multi-grain crackers, warmed brie, cool goat cheese, and sliced pears. I placed the tray on the coffee table in front of the television, so that I could reach for my delicious snack rather than the fattier choices on the buffet table. It was delicious, the crowd was pleased, and by half-time the tray was empty!

Celebrate Pears this Weekend – Fruit Loop Style!

Jenny — Fri, 18 Sep 2009 18:57:27 +0000

The Hood River Valley is world renowned for growing incredible pears, and the members of the Hood River Fruit Loop are PROUD of it! This weekend, September 19-20, is the official Pear Celebration where you can taste more than 18 varieties of pears, sample special pear desserts, drink pear cider and wine, tour pear orchards and more. Check out the map and list of attractions at hoodriverfruitloop.com. Can’t make it to Hood River for the Pear Celebration this weekend? Never fear, because several of the Fruit Loop farms offer gifts by mail . We’re talkin’ canned pears, pear butter, pear sauce, dried pears, pear wine, and gift boxes of fresh pears, of course!

Whooooa-oh, Snackin' on a Pear!

Jenny — Wed, 07 Oct 2009 16:47:11 +0000

If you liked Honor Society's "Tastes like Pear' adise," you're going to LOVE "Snackin' on a Pear!" And don't forget to visit usapears.org for details on how you can enter for the chance to hang out in Hollywood with the band!

A Pear in Provence

Amy — Fri, 16 Oct 2009 18:23:54 +0000

This month, while traveling through the Provence region of France, specifically the Côtes du Rhône wine region, I had the opportunity to taste magnificent food, delicate wines, and absorb the gourmet culture of the French countryside. There, the French have a particular way of enjoying life: fresh fruits and vegetables from open air markets, a healthy dose of wine, and a slower pace. The climate is perfect for growing Mediterranean fruits – warm, fairly dry, and sun-baked. Provençal wines are frequently paired with fruits grown in the region – pears, melons, apricots, etc. Pairing fruit with wine has been a worldwide tradition for centuries; pears, for instance, are a nice combination with red, white, or rosé wines, and are exceptionally pleasant matched with dessert wines. In addition to the benefit for your palate, a moderate amount of wine has particular health benefits that complement the health benefits of pears. One such benefit is that wine is rich in antioxidants. Antioxidants are protective agents that play roles in fending off different cancers, prevention of cardiovascular disease that leads to heart attack and stroke, and they likely have other yet-undiscovered benefits. Likewise, pears are rich in antioxidants, the antioxidant vitamin (vitamin C), and fiber – a heart-healthy component that helps clear the blood vessels. This is just one reason that fruits and moderate amounts of wine are components of the Mediterranean diet. Thus, one could say that combining pears with wine for dessert or an aperitif is part of a therapeutic diet. So go ahead, indulge in a creamy, ripe pear and perhaps a light-bodied wine, and enjoy life Provençal style. Bon appétit!

Bringing your lunch with you just got a lot cooler.

Jenny — Wed, 21 Oct 2009 21:43:42 +0000

Good news for pear lovers: Now through November 15, when you purchase a BUILT lunch tote online at builtny.com, you'll receive a free pear packer, courtesy of USA Pears. We like to say the Pear Packer eliminates the "squish factor" that ripe pears can suffer without proper protection! Visit usapears.org for details, and don't forget to pack ripe, juicy USA Pears in your new lunch tote!

Delicious Pear Nachtisch (Dessert!) from Germany

Lynsey — Thu, 22 Oct 2009 22:36:27 +0000

With fall in full swing, the crisp autumn air makes evenings the perfect time to cozy up next to the fire and enjoy a delectable dessert. To add an international flavor, try one of these decadent recipes from Germany. Use the German names of each dish to expand your vocabulary and impress friends and family! Steamed White Wine Amaretto Pear with Espresso Chocolate Sauce Amaretto Birnen Ingredients for 4 servings: 450 ml white wine (2 cups) 50 ml Amaretto (1/4 cup) 1 slice organic orange peel 4 USA Anjou pears 1 cinnamon stick 250 ml milk (1 cup) 1 small bag (2 g) espresso instant powder 1 tablespoon sugar 1 pinch of salt 150 g dark chocolate Preparation:

Boil up white wine with Amaretto and orange peel. Peal pears and remove stem. Use a kitchen knife to carefully cut out a small wedge-shaped piece of pear at the pear's neck and then make a hole at the top of the pear with a skewer. Briefly soak the cinnamon stick in water to make it easier to chop. Cut the cinnamon stick into four pieces. Stick a piece of cinnamon into every pear in the hole that you made at the top. Add pears to the white wine stock and steam for 6-8 minutes. Let cool down in stock.
Boil up milk with espresso powder, sugar and salt. Chop chocolate and dissolve in milk. Let chocolate sauce cool down to lukewarm.
Remove pears from stock and serve them with espresso chocolate sauce.

Preparation time approx. 20 minutes + cooling time Tip: Use stock for pear compote. Caramelized Pears Karamellisierte Birnen Ingredients for 4 servings 4 USA Anjou pears 50 g sugar (1 cup) Juice of 1 lemon 3-4 tablespoons maple syrup 50 g walnuts 30 g dried cranberries Mint to garnish Preparation:

Halve pears and remove core. Peel pears.
Allow sugar to caramelize until golden brown. Add pears and briefly fold into caramel. Add lemon juice and maple syrup and allow the caramel to detach. While turning, cook pears in caramel for approx. 5 minutes.
Chop walnuts, roast and mix them with cranberries. Arrange pear halves with caramel syrup and dredge with walnut-cranberry-mixture. Serve garnished with mint.

Preparation time approx. 20 minutes Tip: Serve with vanilla sauce or ice cream as desired. Köstlich (delicious)! Visit the recipe section of our website and peruse our Seasonal Pear Menu for more delicious pear dishes!

Countdown to Halloween: (#5) The White Chocolate Candied Pear

Jenny — Tue, 27 Oct 2009 00:42:21 +0000

[caption id="attachment_605" align="aligncenter" width="432" caption="White Chocolate Candied Pear"][/caption] I've decided to enlist the help of my poor, unsuspecting friends to make and post a photo of a different candied pear each day this week to celebrate Halloween. We're planning to use Forelle pears each day because they are small, beautiful, and well, we have a whole 22 pound box of them! Seriously though, if I were throwing a party for kids and wanted to make candied pears I would use Forelle's. They are small and sweet enough on their own that you don't even need to use a lot of sugary coating! For this white chocolate candied pear, we simply melted white chocolate morsels in a bowl in the microwave, and dipped the pears in about half way. You can get popsicle sticks at any craft store, and then get cute ribbon for the bow. Sweet. Simple. Delicious. Check back tomorrow for another lovely candied pear!

The Countdown Continues: (#4) The Vanilla Salted Caramel Pear

Jenny — Tue, 27 Oct 2009 23:57:04 +0000

[caption id="attachment_618" align="aligncenter" width="504" caption="Vanilla Salted Caramel Pear"][/caption]

One of our favorite foodie trends happening now is the use of exotic finishing salts. In Portland, we are lucky enough to have "The Meadow," a shop that specializes in these special gourmet salts from around the world. (Click here to read a recent article in The Oregonian about the virtues of gourmet artisan sea salts. I promise you'll never look at regular table salt the same again). If you’re paying attention, you’ve surely noticed that sea-salted chocolate-covered caramels are gaining popularity with chocolatiers. I personally think it's a great combo and figure that if chocolate, caramel and salt taste great together, why not pears, caramel and salt? So I called The Meadow and they immediately recommended "Taha'a Vanilla," a coarse finishing salt that, as the name suggests, fuses vanilla into Pure Halen Môn sea salt. I rushed right over, and after taking a whiff of the bottle I knew it was the right salt for the job! Back at my friend Alexa’s kitchen, we covered the pears in caramel sheets according to the package directions, and while they were still hot and sticky, we rolled the caramel covered pears in the finishing salt. Much to my satisfaction, the fresh, juicy pear balances wonderfully with the sweet caramel and complex flavor of the Taha'a Vanilla! If your palate isn't quite ready for this awesome-ness (ahem...Alexa), you can always stick to the old standby... [caption id="attachment_621" align="aligncenter" width="406" caption="Caramel pears rolled in chopped nuts"][/caption] Until tomorrow!

Make A Choice for Your Health!

Amy — Wed, 28 Oct 2009 17:06:34 +0000

I recently attended the American Dietetic Association’s (ADA) 2009 Food & Nutrition Conference & Expo. With over 70,000 members, the ADA conference is one of the nation’s largest gatherings of nutrition professionals. The conference was full of exciting breakthroughs in nutritional science, new research ideas, and over 350 food companies and organizations. Although the free samples were enticing, I was struck by the sheer number of businesses marketing to food consumers. This one convention was busting at the seams with producers marketing boxed and bagged foods, and I thought about the mass media they produce – television and print ads, not to mention advertising overload at the grocery store. It’s no wonder the world is dealing with rampant diabetes, cardiovascular disease, and obesity! Food producers know you have an abundance of choices; that’s why food marketing is so powerful. So, in a world full of packaged foods, giant marketing budgets, and confusing labeling, how do you choose what to eat? Most dietitians agree, less processing is better; think fresh, such as fruits, vegetables, and lean proteins. Likewise, moderation in calories and balance between food groups are key principles for health. This doesn’t mean that you won’t ever eat chips, candy, or hotdogs. Of course you will! We all do. But it means that processed foods are just a small portion of a well-balanced diet. Where can you start? Toss the boxes and bags, and start simply by adding a piece of fruit to your breakfast or as a snack. For instance, pears are snackable and easily packable. This classic fruit is fresh, uncomplicated, and a great way to make a simple change. Here’s to you and your health!

Countdown to Halloween: (#3) The Old Fashioned Red Candied Pear

Jenny — Wed, 28 Oct 2009 18:30:38 +0000

[caption id="attachment_635" align="alignleft" width="336" caption="Old Fashioned Red Candied Pears"][/caption] Back when your great grand-pappy was a kid, trudging twenty-five miles to school everyday in the snow after rising from his cot at 3:15 a.m. and putting in a full day’s work, they didn't have fancy things like "caramel" or "microwaves." No sirree, they cooked up sugar, corn syrup, water and food coloring to make old fashioned candied apples and pears. If they were feeling wild, they might have added a touch of cinnamon flavoring. I personally wanted to leave this particular tradition in the past, but Alexa insisted we take a trip down memory lane and I obliged due to the fact that we were turning her new condo into a candied pear factory. The candied pears actually turned out gorgeous, and don’t taste too shabby either! Here's what you do to make old fashioned candied pears: Combine 1 cup sugar, 1/3 cup corn syrup, 1/3 cup water and red food coloring in a small saucepan over medium heat. You can also add red hots or other cinnamon candies if you want. Cook the mixture until the sugar dissolves, stirring occasionally. After the sugar dissolves, continue cooking without stirring until a candy thermometer reaches 300° (about 8 minutes). Remove from heat and start dipping your pears into the syrup. We actually dipped our pears 3-4 times each, cooling between coats. If the syrup thickens you can always reheat it and keep coating. [caption id="attachment_638" align="aligncenter" width="504" caption="The finished product!"][/caption] Make sure you let these babies rest on wax paper before you arrange them on a serving plate. Enjoy!

Countdown to Halloween: (#2) The Candied Ginger Chocolate Covered Pear

Jenny — Thu, 29 Oct 2009 23:21:27 +0000

[caption id="attachment_650" align="aligncenter" width="360" caption="The Candied Ginger Chocolate Pear"][/caption]

Who says you have to stick to sticking boring sprinkles and generic nuts on your chocolate covered pears? Why not branch out and use your imagination? It’s not like you have to enter them in the county fair and risk getting a white ribbon and an embarassing comment card from the judge, right?

Visit the recipe section of the USA Pears website and you’ll see where the inspiration for this little gem came from. What can I say, the spiciness of ginger and the sweet, fresh, pure taste of pears mingle well together. In fact, I’ve heard ginger referred to as the pear’s most complementary flavor.

To make this little treat, just mince a few pieces of candied ginger (usually found in grocery stores in the dried fruit section) and sprinkle it over your chocolate covered pear while it’s still hot and sticky. You definitely want to sprinkle/ carefully place the minced ginger on the chocolate covered pear as opposed to trying to roll it. Poor Alexa found that out the hard way :( By the way, a big thanks to my friends Alexa and Jodi for helping me make and photograph these candied pears!

Countdown to Halloween: (#1) Candied Pear Mayem

Jenny — Sat, 31 Oct 2009 00:31:55 +0000

I got this beautiful cardboard stand at Michael's Craft Store, and I'm pretty sure Martha Stewart is going to call any minute now to personally congratulate me on this work of art. We added some new candied pears to our collection, and I'm pleased to bring you the chocolate covered pear rolled in toffee:

We also experimented with sprinkles:

And then we sort of lost our minds, as evidenced by this crazy pear and the overall state of our workspace:

All in all, it was a great time and we learned that pears make an excellent candied party offering for kids and adults. Happy Halloween from USA Pears!

Balance your holiday sparkle with fresh pears!

Jenny — Wed, 04 Nov 2009 00:18:45 +0000

I saw this beautiful fall table setting on HGTV.com, and just had to share it. They bring up a great point - that natural elements like fresh pears create a perfect balance for shimmery metalics. You can't go all sparkle all the time, you have to mix it up. It's all about contrast in color, texture and height, right? Here, they use a small variety, like Seckel or Forelle to contrast their golden/amber candles, stemware and glass dishes. Click here to get a better look!

100 Days 'til the XXI Olympic Winter Games!

Jenny — Wed, 04 Nov 2009 19:15:38 +0000

It's tough to tell in this photo, but there's a pear embroidered on this guy's cap, and that's because USA Pears is an official headgear sponsor of Olympic athlete Torin Koos. In 100 days, he'll be in Vancouver, B.C. to cross-country ski his heart out for the gold! Torin grew up in Leavenworth, Washington, which is located in the Wenatchee growing district that's world famous for pears. Click here to read an interview where Torin professes his love for skiing and pears, and here to read an article posted today on NBCOlympics.com, where Torin talks about his sport and the upcoming winter games. Check back for more updates on Torin's quest for the gold!

One Week, 4 Countries, Multi-Varieties!

Lynsey — Thu, 05 Nov 2009 19:20:29 +0000

I spent last week visiting some of our markets in Central America, starting south and working my way north, one country per day: Panama City, Panama; San Jose, Costa Rica; San Salvador, El Salvador; and Guatemala City, Guatemala.

[caption id="attachment_696" align="aligncenter" width="594" caption="Courtesy of Google Maps"][/caption]

I saw many delicious-looking USA Pears in all of the markets, and the quality of the fruit is outstanding, especially considering the long journey required to arrive! The most popular variety is usually the Green Anjou, followed by Red Anjou and Bosc. This year there is also interest in trying the smaller varieties, like Forelle and Seckel. The more varieties, the better! It's great to see shoppers introduced to all the different flavors that USA Pears have to offer. (Side note: you must go to your own grocery store and pick up as many varieties of USA Pears that they have, then go home and sample each one to decide on your favorite! Mine is Comice.)

In many of these countries, despite the growing number of supermarkets, the traditional markets still play an important part. While some shoppers prefer to do their grocery shopping at a supermarket (which are no different than the ones we shop at here in the U.S., except that most of them are attached to large shopping malls - at least the ones that I saw), many shoppers prefer the traditional or informal market, which can be street vendors selling fresh fruits, vegetables and other products.

Interestingly, the Bosc variety in particular has become very popular in Guatemala in the last few years. Even though shoppers are not used to a brown pear, Guatemala has become the third largest market for USA Boscs. I was very curious to find out why this happened in such a short period of time. Speaking with an importer, I heard one version of the story. Importers make the decisions about what is available for shoppers in both the supermarkets and the traditional markets. A few years ago, one street vendor from the traditional market came to the importer and asked for a brown Bosc pear. The importer had never seen one! But he ordered a small amount to arrive with his other varieties, and they were all sold instantly! So the importer began ordering more and more, and shoppers have adopted Bosc pears as their favorite variety.

Eat Your Lunch in Style!

Jenny — Thu, 12 Nov 2009 23:56:00 +0000

November 15th is the last day to take advantage of our free Pear Packer offer with BUILT! Choose from the wide selection of stylish insulated neoprene lunch totes on builtny.com, and when you're ready to check out, simply enter the coupon code pears. You'll receive a free Pear Packer that's pear-fect for taking ripe pears on the go!

Our Favorite Cover Model

Jenny — Wed, 11 Nov 2009 00:58:14 +0000

I was pretty jazzed to see this in the supermarket today: Not only are pears featured on the cover in the lovely "Poached Pear Tart with Shortbread Crust," they are also in page 12's "Bistro Gravy with Red Pears, Peppercorns and Brandy," page 14's "Sweet Ginger Cheesecake," and an arugula and pear salad on page 86. This 120-page special holiday publication from Better Homes and Gardens retails for about 6 bucks, but we're giving away two of them! Next Monday we will draw two names from the list of people who leave a comment on this post. Who knows, we may even throw in a few pear goodies from the USA Pears prize vault! For more inspiration in your holiday meal planning, visit the recipe section on usapears.org. We've got everything you need, from first course to finale!

Take Care with a Pear!

Amy — Sat, 14 Nov 2009 00:18:04 +0000

It’s autumn, which means a cornucopia of winter fruits and vegetables abound, the leaves are changing, the air is fresh and crisp… unless you happen to be sharing an elevator with someone carrying the flu. This year, the flu is nothing to sneeze at. Most of us know someone who has suffered from the 2009 H1N1 flu, and President Obama has declared a national emergency due to the flu. According to the Centers for Disease Control and Prevention (CDC), the H1N1 flu is widespread in 48 states at rates much higher than seasonal flu outbreaks. Those most susceptible to infection and complications are pregnant women, infants and children, adults 65 and over, and those with compromised immunity or chronic disease. But, even if you are as healthy as a horse, everyone is at risk for the flu this year. Medical professionals in the media have prescribed flu shots, washing your hands frequently, and staying home if you are sick. Of course those are precautions we should all take, but what is missing from this equation? What you put into your body can strengthen your immune system, helping you fight the flu! Here is your personalized prescription to fight the flu: get plenty of rest, relax and avoid stress, stay hydrated, and eat your fruits and veggies. Yes, fruits and veggies fight the flu! Studies show that even marginal deficits in micronutrient status weaken the immune system. Most vitamins, including A, C, D, E, and the B vitamins, antioxidants, and a host of minerals play a role in immune function. Fruits and vegetables are immunity boosting foods full of these power-packed micronutrients that keep your body functioning normally so it doesn’t have to struggle when under attack. Likewise, eating a well-balanced diet high in fruits and vegetables keeps your body energized, giving your tissues the might to mount an offensive. Having enough energy also wards off stress and that worn down feeling that leaves the body open to attack. Pears are a good place to start. They are portable, snackable, and a good source of vitamin C. Grab one for the road to keep yourself energized and performing at your best throughout the day. In other words, take care with a pear!

The Spirits of Healthy Living

Lynsey — Thu, 19 Nov 2009 19:35:12 +0000

This year in Indonesia, supermarkets are holding special promotions to teach shoppers about the great taste and nutritional benefits of eating fresh fruits grown in the U.S. This, of course, includes USA Pears! The program is called "The Spirits of Healthy Living."

In the stores, shoppers have the opportunity to sample all of the fruits and get new recipes to try at home. Even if you don't live in Indonesia, you can benefit from The Spirits of Healthy Living! Become a fan on Facebook by clicking here, and you'll get updates on a variety of different fruits and vegetables, including nutritional information and the health benefits that they can give you! [caption id="attachment_734" align="aligncenter" width="450" caption="Grand opening of The Spirits of Healthy Living's "American Fruit Fair" at a supermarket in Jakarta, Indonesia."][/caption]

Nowadays, everybody's keen on pears

Jenny — Thu, 19 Nov 2009 02:13:52 +0000

It's fall, and lot of people are doing a lot of wonderful things with pears right now. Even though USA Pears are available nearly year-round, a lot of people still think of them as a “fall fruit.” So if people like to cook with the seasons, and believe that pears are a fall fruit, it's no surprise that the internet is EXPLODING with creative, delicious-looking pear recipes. We have our very own USA Pears recipe collection, with time-tested (not to mention professionally-tested) appetizer, beverage, entree, dessert, and kid-friendly recipes, but we also like to pay attention to what’s going on out there in your kitchens. Food blogs are all aflutter with incredible pear creations this fall, and I’ve rounded up a few of my faves for your enjoyment: Scarlet Poached Pears from the blog "Zested" (http://zested.wordpress.com/) This was sent to me from a fan in Washington State (ok, it was my sister) who happened upon this recipe that calls for 2 medium beets in addition to a cheap, robust red wine to create that amazing color. Personally, I find that cool. Another cool thing about this recipe is that it's inspired by art- a stained glass Tiffany window at the Met. Click here to read the post. Mini Manqué pear cakes with blackberry jam from the blog "Citron & Vanille" (www.citronetvanille.com/blog/) The main thing I like about this lady is that she suggests you eat these cakes for breakfast! Click here to read the post. Balsamic Goat Cheese and Pear Tart from the blog "Salt & Chocolate" (http://saltandchocolate.com/) Katie, the genius behind Salt & Chocolate, is sort of a Michael Jordan of food blogging. She gets nominated for awards and stuff, and I can definitely see why. Does this look good or what? Click here to read the post. Which brings us to my final pick, also from Salt and Chocolate! Vanilla Cardamom Pear Turnovers by "Salt & Chocolate" (http://saltandchocolate.com/) The best part about this post, besides the simple yet delectable recipe, is the comment from someone named Jen (not me). It says, “I've been on a total puff pastry and cardamon kick, so I will definitely be trying this recipe.” A total puff pastry and cardamom kick? Jen, who are you and why don't you have your own blog? I feel it's fair to say that if you’re not daydreaming about inventing your own creative pear dessert right now, you might want to start. After all, it is fall.

Filling Your Kitchen with Love: The Joys of Home Preserving

Jenny — Wed, 25 Nov 2009 01:46:14 +0000

Memories...that's what life is all about. My mom told me that other day as I was headed out of town for a birthday weekend in Las Vegas. It sounds funny, but I was reminded of some of the responses we received from our e-newsletter contest last month because really, whether you're partying in Vegas or bonding with your family in the kitchen, the memories we make with each other stay with us our whole lives. We asked our readers to tell us why they love preserving, (or why they would like to start) and were overwhelmed by the touching responses we received. Our winner, Amanda from Mississippi, said this: "I grew up watching my mother and grandmother preserving fruits and vegetables. I remember going with them and picking the fruits and vegetables from our gardens and trees. I loved the way we would all go together and the closeness I felt toward both of them. When we came home I would help to clean the fruits and vegetables and sit at the table watching as they cleaned the jars, then boiled them. I also loved how wonderful the kitchen smelled, so warm, comforting and filled with love. I would carefully help them carry the jars to our basement where there was a big shelf made especially for the jars to sit on. The colors in the jars were so beautiful and almost looked like jewels. I did more to help as I grew older and when I became a mom and wife myself, the first thing I did was to plant a garden and preserve vegetables. My grandmother would come over and help as would my mother, bringing fruit and memories. When my grandmother was gone, my mom would come over and I loved the memories of the three of us when I was a little girl. I lost my mom last December and this will be the first time I will not have her to help make preserves with me. I will have my daughter though, who will be helping me for the first time. I will tell her all the stories of myself, my mother and grandmother and together we will make our own memories to add to them. Preserving to me means love, tradition and something special which binds us all together forever." We had so many wonderful responses, it was hard to choose a winner so I sort of created a "runner-up.” Maria from Michigan sent us this response: "In our fast paced, stress-filled society, preserving the harvest becomes an opportunity to step back into a time when simple joys brought deep satisfaction and abundance that could be enjoyed by everyone in the family and with gifts to neighbors and friends as well. As a young girl during WWII, I remember the excitement and patriotic joy of planting our Victory Gardens, delighting in the beauty of the harvest, and enjoying my special time with everyone in the family as we "put up" the wonderful fruits and vegetables we had raised in a variety of delectable recipes: jams, jellies, spiced fruits and relishes, sauces, and individual jeweled jars of tomatoes, peaches, pears, etc. The garden offered us exercise, entertainment and good health. Now as a 74 year old military widow remembering my past, I continue to look forward to the joy of the harvest and all the aromas and beauty of the harvest season. I continue to enjoy the peaceful pleasure of the canning process and the satisfaction of viewing the collected assortment of homemade delicacies just waiting to be enjoyed during the coming Michigan winter or given as small gifts to my sons as additions to their holiday tables. Preserving the harvest becomes a visit to happy memories of the past and anticipation of a delicious future." A big thank you to Amanda and Maria for sharing their special memories with us! Amanda received a home preserving kit, and Maria will receive one of our Partridge in a Pear Tree ornaments, plus some other pear goodies. Thanks to everyone who replied, and don’t forget to sign up to receive our e-newsletters - we love to reward our pear-loving readers!

Thanksgiving or Misgiving?

Amy — Thu, 26 Nov 2009 00:57:03 +0000

Stress, holiday blues, eating too much… I ask myself again this year, how does all of this spell thanksgiving? If you’re like me, the holidays creep up on you when you’re already stressed and crunched for time, leaving you vulnerable to temptation! I know this is not the time of year to deprive myself, so I need a game plan to limit overindulgence and extra pounds. My strategy for Thanksgiving this year is to grab the family for low-key physical activity and to have one or two food strategies in place before temptation strikes! Here are some ideas. 1. Start by eating a filling, balanced breakfast. This will help maintain blood sugar levels and fend off later splurging. 2. Start a new tradition! Take a walk instead of having brunch. Or, walk off the big meal! 3. Grab the family and play a rousing game, think football or tag with the kids. These activities are away from food and allow for family fun time. No matter how delicious the pie is, everyone will remember the fun! 4. Mentally rehearse before the big meal. Instead of planning what you will eat, plan to see some of your plate! 5. Start with fruit or veggies. Think a salad, fruit and cheese plate, or crudités. Fill up ahead of time on nutrient-dense foods to control splurging. 6. At the big meal, only take a portion of your favorites or take a taste of everything. Or, start with a small portion of half of the foods. Then, when everyone gets up to have seconds of everything, try a small portion of the other half of the dishes! Personally, I find that a filling up on fruits or veggies helps me stay on track. Try this simple, festive salad I’m making for Thanksgiving! Mix together leaf lettuce, sliced shallots and pears. Try a firm, festive pear, such as red Anjou or Bosc. Top this mixture with gorgonzola, walnuts, and balsamic vinaigrette. Delicious! If salads aren’t your style, put together a quick cheese and fruit plate. Grape bunches, sliced pears, and olives make a festive display when paired with a small assortment of cheeses, and the pear slices act as a cheese delivery device. Scrumptious! Depending on the type of pear you love best, USA Pears has a cheese pairing that is perfect for you. Happy merrymaking!

Happy National Pear Month!

Jenny — Wed, 02 Dec 2009 03:41:39 +0000

December is officially National Pear Month, and here in the Pacific Northwest we're celebrating! Here are six things you can do to join in the fun: 1. This one's obvious: incorporate pears into your meals, snacks, desserts and beverages! You'll find plenty of inspiration here, or invent something and send me a photo (you might just win something). 2. Decorate with fresh pears - they look beautiful in wreaths, centerpieces, garlands and more. Follow the simple directions for one of our projects, or invent your own and send me another photo! 3. Make a gift basket using fresh pears for friends, family, coworkers, neighbors, the mailman, whoever. Once again, we have instructions and inspiration here, and I don't want to say it again but I will, INVENT YOUR OWN AND SEND ME A PHOTO! 4. Click here to receive our monthly e-newsletters. They always have a fresh recipe and some sort of contest or drawing. We know you like to win stuff. 5. We've taken the liberty of listing a few restaurants that feature pears on their menu here, but this time of year, you can find pears on most restaurant menus. If you taste something good tell us about it and we'll add it to our list! 6. For Oregon and Washington's 1,600 pear growers, tending pear trees is a way of life. Get to know some of the families who bring fresh pears from their trees to your table by clicking here.

Holiday Pear Tree, Minus the Partridge

Lynsey — Thu, 03 Dec 2009 17:57:35 +0000

In Colombia this year, we challenged shoppers to get creative and use USA Pears in their holiday centerpieces. We got some really great ideas and had some laughs looking through all the entries!

With the pear season in full swing, it's the perfect time to incorporate USA Pears into your winter and/or holiday décor! Check out some ideas here, or get creative and come up with your own! Email me a photo of how you use the green, red and golden USA Pears in your decorating. Five randomly-selected pear-lovers will win a USA Pears snowglobe! 1^st place winner:

The runner ups:

And, a few honorable mentions for those that were cute and/or a little bit crazy! Because who can resist Santa-bearded pears, poker-playing pears, and lounging on the beach?

Picky Eater? Pick a Pear!

Amy — Fri, 11 Dec 2009 17:41:47 +0000

Helping kids to eat healthfully can be challenging for parents, but is necessary for your child’s nutrition and wellbeing. What can parents to do? Start with a few simple steps to get your kiddo eating better in no time! Start by being a great role model! Children learn from the environments around them, and if they regularly see mom and dad snacking on chips and soda, they will think these are normal food choices. However, if parents make smart choices, children are more likely to make smart choices. Get your kids involved! Mealtime can be fun time for families. At the grocery store, let your child select the fruit or veggie to have for a snack or dessert. Then, let him or her help prepare it in the kitchen. Kids love to play with their food, so let them! Get creative! Offer a variety of foods, but include some favorites. Kids often go through food jags – when they only want to eat a particular food. This is normal and usually short-lived. Continue to offer different foods at each meal, and offer the favorite food at snack time. Eventually, kids will start to eat other foods. But remember, kids have dislikes, just like adults do. Don’t force foods; let kids express their tastes and differences! Don’t use food as a reward or punishment! Bargaining over food negates the body’s natural instincts for when and how much to eat. This may set up bad habits related to emotional eating and lead to later problems with weight and body image. Simply put uneaten food in the refrigerator and say, “Your lunch is in the refrigerator for when you are hungry later.” Finally, as the parent it is your responsibility to offer healthy foods to your child. Your child chooses which of these foods and how much to eat. Keep in mind that you select the foods that line your pantry and refrigerator. If you don’t want to your child eating certain foods, don’t buy or offer them. Having healthy fruits, such as pears, readily available will make offering healthy choices a breeze. For a great way to get your kids excited about healthy eating, start with nutrient-dense, sweet pears. Visit the Pear Nutrition for Kids site to get your kids eating healthfully today! Also, send us an email with your mailing address, and we'll send you one of our new recipe booklets for kids, called "Pearfect Recipes for Kids in the Kitchen!"

Can You Dig It?

Jenny — Mon, 14 Dec 2009 21:00:44 +0000

The gentlemen from Honor Society are at it again. They invite you to upload your own holiday themed videos to their YouTube channel. They'll pick the best entries to be featured on their page!

Fruity Minds Think Alike

Jenny — Wed, 16 Dec 2009 01:52:13 +0000

Thanks for the props, HGTV Canada! They've recommended our fresh pear decor ideas for the holidays, so we want to recommend their blog! Plus, check out their link to great seasonal pear recipes on the new FoodNetwork.ca!

Holiday Delight!

Lynsey — Fri, 18 Dec 2009 01:17:23 +0000

You may not be eligible to enter our holiday drink contest in Hong Kong, but that doesn't mean you can't enjoy the spirit of the season with a delicious USA Pear concoction. If you're not up for experimenting and coming up with your own original recipes, check out the beverage section on our website. Try one of our festive cocktails or opt for a non-alcoholic refreshment like the ones pictured above. You might not be familiar with a couple of the ingredients - so either drink is perfect if you are in the mood for something a little exotic! "Purple Angel" 1/2 Red Anjou pear 10-15 blueberries 8 Lychee 3 strawberries Splash of cranberry juice Crushed ice Slice all the fruits into pieces and combine all ingredients in blender. Pour and enjoy! "Cinnamon Ginger Anjou" 3 Green Anjou pears 2 slices ginger 8 cups water Chinese rock sugar (may be found in Asian grocery stores) Cinnamon sticks Cut each pear into 4 chunks and boil in a pot with ginger and water for one hour. Add Chinese rock sugar to the pot and boil to melt; pour into cup and garnish with a cinnamon stick - ready to serve!

The Gift of Fresh USA Pears

Jenny — Mon, 21 Dec 2009 20:25:23 +0000

With all the rich chocolates, fudge, cookies, and candy passed around at the holidays, why not stand out from the crowd and give the gift of fresh and naturally sweet USA Pears? Gift pears are special because they’re the best of the best, premium grade, hand-picked and chosen for customers who want to give their family and friends something special. We’re sure the recipient of a gift pear box will be thrilled, but don’t take my word for it, here are a few notes we’ve received from the recipients of fresh pear gifts we’ve ordered: “The pears arrived on Monday and were the most gorgeous, delicious pears I have ever tasted or seen! It was more beautiful than a still life painting and truly a divine gift. My family agreed they were the most delicious pears, and my aunt loved the Comice pears with their perfume scent and juicy taste. Truly a beautiful gift.” “THANK YOU so much for the beautiful gift box of USA Pears. My pears came picture-perfect, and when I opened the box the aroma literally filled my office.” Available from several companies in the Pacific Northwest, we’ve listed a few for your convenience:

The Fruit Company

Harry & David

Heirloom Orchards

Bountiful Fruit

Naumes Fruit Gifts

Happy shopping!!!

True to His Roots

Jenny — Wed, 23 Dec 2009 00:40:46 +0000

Here's the first of several videos I'll be posting of Torin Koos, the cross-country skier we proudly sponsor. Torin grew up in running, skiing and working in the pear orchards near Leavenworth, Washington. In less than two months he'll be representing U.S.A. in the 2010 Vancouver Olympics, and this short video gives you a peak at what it's like to train for the winter games. Stay tuned for some exciting things we'll be doing to show our support for Torin as he goes for the gold! P.S. Torin's favorite pre-race breakfast includes a big bowl of oatmeal topped with brown sugar and slices of Green Anjou pears. It's no wonder we love him!

A Healthier Gift Worth Giving

Amy — Wed, 23 Dec 2009 19:22:31 +0000

I love the holidays, but this year seems more stressful than past years. It’s getting down to the wire and I need a quick, thoughtful gift. I think I’ve got it – a personal gift from the heart that is useful, fun, and perfect for the new year! I’m a foodie at heart, so why not share my passion with all of the people I love? Gift baskets have taken on a modern, fun twist in recent years. Here is my plan: take five flavorful and festive items, grab a basket or pretty bag, combine, and dress it up! My personalized gift looks like this: two or three comice, forelle, or red Bartlett pears, a fine wedge of cheese (I like bleu), a mini jar of jalapeno jelly, sesame crackers, and a bag of dried apricots, almonds, or walnuts. Try red and green pears for a festive centerpiece! The combination of items is purely enticing, and is one gift surely to be enjoyed through the end of the year; the bonus is that this gift doubles as a healthy appetizer or new year’s eve party dish! To save a few bucks I buy in bulk, and dress it up with tissue paper, ribbon, and fresh rosemary sprigs. But the best part of this gift is that it comes from the heart, full of things I want to share with my loved ones. Not into these items? Change it up to suit your personality; make it unique! Throw in your favorite kitchen tool, dried herbs, an apron, candle, bottle of wine, or a beloved book or recipe. If you love it, it’s sure to make your loved ones smile. Or if you’re drawing a blank, kitchen or finer food stores have varieties of fun items and delicacies to mix and match with pears as the festive focal point. For some ideas on foodie items to pair with pears, visit the pear, wine, and cheese pairing section of this website. Merry gifting and happy holidays!

USA Pears Strut Their Stuff on the Catwalk

Lynsey — Mon, 04 Jan 2010 17:22:48 +0000

When you think fashion, the cities that probably come to mind are New York, Paris and Milan. Add Chennai to that list. Chennai is the fifth largest city in India, known for its culture, music and arts - and home of Chennai International Fashion Week (CIFW). You might be wondering what the connection is between pears and an international fashion show. Read on! It was a fun and unique opportunity to showcase the natural beauty of USA Pears. On December 14-20, celebrities, models and up-and-coming designers gathered in Chennai for a series of 35 fashion shows, including popular Indian designers Gunjan & Rahul. Inspired by the vibrant colors of USA Pears, the duo designed a collection of 35 pieces that captures the essence of our favorite fruit. From fresh greens and yellows to warm blushes and cinnamon browns, the runway reflected the tones of each variety. So: what do you think? Does the line remind you of USA Pears? Would you add any of the lovely pieces to your wardrobe?

Pearty Like It’s 2010

Jenny — Thu, 31 Dec 2009 01:11:04 +0000

In this season of gift-giving, I like to think of a nice, high quality cocktail as a small gift that I can give myself. Now I’m not talking about cheap booze mixed with high fructose corn syrup, I’m talking about a quality spirit, fresh sqeezed or muddled fruit, and an unexpected touch, such as fresh herbs or a hint of spice. A work of art that's meant to be sipped and savored.

We have several excellent cocktail recipes that call for fresh pears, which were developed by mixologists across the country. We'll even show you how to make super cool pear garnishes and give you ideas for food pairings. In addition to this superb collection, we also like to keep an eye out for new cocktails. Enter the latest Imbibe edition, which has a recipe on page 53: the "Pear-agon." Developed by David Wolowidnyk of West(a popular restaurant and bar in Vancouver, B.C.), this cocktail calls for a ripe pear and pear liqueur...we can't wait to try it! Happy New Year!

Spring into 2010

Amy — Wed, 06 Jan 2010 23:51:37 +0000

Well, the holidays are finally over. If you’re like me, January seems like a gray letdown after the festivities of the last few months. Not to mention, the days are short, work hours are long, and I’m still suffering from a holiday food hangover! But this January is going to be different for me; I’ve implemented a spring mindset! Spring symbolizes starting over and growth, and it’s just around the corner. A fresh start for me is putting myself first for a change, starting with my health. Every day, urgent projects crop up on my desk, work travels home with me, time for exercise and relaxation disappears, stress takes its toll, and convenience foods hijack my usually nutritious diet. But, this fresh start mindset is empowering: I have this one body and this one life, and that should be my priority. Is there a project or deadline out there so important that my health should suffer? Of course not (sorry, boss)! I don’t do well with a laundry list of goals, so here’s my simple solution. Step 1: Plan “me time.” Relax and enjoy fifteen minutes of downtime every day. Step 2: Move more! Make time for exercise most days of the week. Step 3: Find balance. This includes balancing, not juggling, work life, play, rest, and healthful eating. My new year started with brisk walks, “me time” to read, enjoy some favorite tunes, or nap, and getting back to eating at least five servings of fruits and vegetables every day. I’ve been adding pears to yogurt, sandwiches, and salads, which are filling, nutritious, and delicious treats. Not to mention, pears are convenient and conveniently healthy to grab and go, which helps me stay on track. So far, January is pretty great this year. I’m feeling better already, so now I can sit back and look forward to spring! So what is your fresh start going to be? Put yourself first; 2010 is your year!

Everyone Deserves a Ripe Pear

Lynsey — Fri, 15 Jan 2010 00:38:58 +0000

In Southest Asia, it's only natural that people are more used to the Asian pear varieties, which are more crunchy than our USA Pears. So we offer samples, hand out brochures, and use signs - like the one above from Taiwan - to teach shoppers in supermarkets and fruit shops how to Check the Neck for ripeness so that they can properly enjoy a sweet, juicy USA Pear. Gently press the neck of the pear with your thumb, and when it slightly yields, it's ready to eat! Notice that Perry is checking a Red Anjou pear - not a coincidence for Taiwan. The red USA Pear varieties - mostly Red Anjou and Starkrimson - are unique and becoming more and more popular in Taiwan due to their auspicious color. Red is lucky in many Southeast Asian countries, especially around Chinese New Year - more on that coming in a couple of weeks!

New report shows obesity rates still high, but stable

Amy — Mon, 25 Jan 2010 17:03:40 +0000

A study published last week in the Journal of the American Medical Association shows that obesity rates in the United States did not increase over the last few years. Based on data collected between 2007 and 2008 by the Centers for Disease Control and Prevention, adult prevalence of obesity in the United States is still high – approximately 34% are obese. Of children and adolescents aged 2 to 19 years, 32% are also too heavy. Although these numbers are still astounding, the rates have stabilized and are mostly unchanged from previous reports. To healthcare professionals, this study is promising in terms of the nation’s deteriorating health, but by no means has the obesity epidemic resolved. Despite this reported stabilization, there is no sign of improvement. Indeed, data still show that more than two-thirds of adults are above a normal weight. But that doesn’t mean we are doomed to obesity and its related health maladies! As a dietitian, I am constantly asked, “How can I lose weight?” The magical answer is actually a very simple concept: lifestyle change. In other words, making healthier choices and moving more. My personal mantra for clients is to start slowly by adding 30 minutes of physical activity to your current daily routine and substituting fruits and vegetables for less nutritious foods in the existing diet. Fruits and vegetables are nutrient-dense, full of water and fiber for fullness, and won’t weigh you down. Try this: instead of the soda, candy, chips, or dessert you were going to have today, eat a pear instead. Pears are sweet, filling, and easy to take as a snack. Depending on which treat you were going to eat, a pear may save you as much as 100 to 200 calories! Go ahead, give it a try! I’d love to hear how these two simple tricks work for you. Remember: never start a physical activity or dietary regimen without first speaking to your healthcare professional.

USA Pears on the Menu in Dubai

Lynsey — Wed, 03 Feb 2010 19:06:40 +0000

Dubai is a growing tourist destination, with a seemingly constant stream of new hotels, restaurants, and shopping malls. The Burj Khalifa just opened in January 2010: the tallest building in the world at 2,717 feet. The new development surrounding the building contains 30,000 homes, nine hotels, 160 restaurants and the Dubai Mall (largest mall in the world - 1,200 stores!).

With so many hotels and restaurants, the culinary opportunities are endless! USA Pears recently became a proud member of The Emirates Culinary Guild, the association for professional chefs in the UAE, headquartered in Dubai.

We recently invited chefs from the Guild to a training seminar in Dubai. After a classroom-style introduction to our delicious USA Pears, we set the chefs loose in the kitchen to experiment and create their own culinary masterpieces.

USA Green and Red Anjou are the most common varieties in the Middle East in general, but Bartletts have been becoming more popular in the last few years, especially in the UAE. The chefs found out that USA Pears are a versatile ingredient - they came up with everything from salads to main courses and desserts. So next time you're out on the town in Dubai - or even closer to home - watch for pears on the menu. Check out the Pears on the Menu page on our website to find a restaurant near you that features menu items starring pears!

Have a Heart-Healthy Valentine’s Day!

Amy — Thu, 04 Feb 2010 22:02:50 +0000

I look forward to Valentine’s Day every year. It’s a day to celebrate love of family, friends, and chocolate! As a dietitian, I get many questions about the health benefits of chocolate. Is it true? Well, it is no coincidence that the American Heart Association chose February as American Heart Month. Well, maybe that’s because of Valentine’s Day, but the science is true. As part of an overall nutritious and physically active lifestyle, chocolate has a place! Specifically, cocoa contains agents protective against high blood pressure and other risk factors for heart disease. These benefits are from flavonoids, a type of antioxidant; antioxidants have been shown to protect cardiovascular tissue by neutralizing the damaging effects of free radicals. Like fruits and vegetables, cocoa is a plant food. However, how chocolate is manufactured tends to make it less than healthful. In other words, processing and added fat and other ingredients increase fat and calories while limiting cocoa’s antioxidant properties. However, a moderate portion of dark chocolate is a fairly healthy option, because dark chocolate contains more cocoa and fewer added ingredients. To get a heart-healthy benefit this Valentine’s Day, try dipping or drizzling melted chocolate over your favorite fruit! For instance, pears are full of nutrients, fiber, and water, and will help you fill up faster (and limit going overboard on sweet treats!). Either creamy or crisp pears are delicious paired with dark chocolate. Try this easy and tantalizing recipe: Halve and core pears, grill until tender, and then drizzle with melted dark chocolate. Not only will you and your sweetie find this dessert delicious, but it’s also nutritious!

The Olympian's Quest: Part One

Jenny — Tue, 09 Feb 2010 01:54:48 +0000

In just four days, the Vancouver 2010 Winter Olympic Games will commence. You can be sure we’ll be pulling for U.S. Ski Team member Torin Koos, a cross-country skier we’re extremely proud to sponsor. As a native of Leavenworth, Washington, Torin grew up in the heart of pear country. He checks in with us regularly with postcards, photos, training videos, and his reflections on training and competing in the Olympics, a dream he’s had since he was a child. In addition to his love for skiing, Torin also enjoys writing. In fact, he’s in the process of getting a master’s degree in communications at Westminster College. He recently sent us an article called “Raise High the Roof Beam, Carpenters” which we’re very pleased to share with you. Raise High the Roof Beam, Carpenters It's a quiet Sunday night as I begin to write. At first it's all stuttering and stopping, cross and erasing. The creative complexity of writing, of making language flow from thought, escapes me. I'm trying too hard. I'm thinking too grand. I go back to the basics. Write about what you know. Use single, short declarative sentences. Always seek the active voice. Show, don't tell. Write. Put pen to paper. Then, only then, let the inner copy writer's voice come out. Finally it comes. Yes, this is it. If I had to compose a group of words to live by, these might be mine.

To Seek, To Strive, To Find, and To Never Yield

Part One: To Seek... It's on the outskirts of the Banff National Park where I find myself for the last days of preparation before heading West to Whistler. Isn't this the way it always is, headed West, leaving the stepping stones behind for the land of new adventures and experiences? In my mind's eye I can see the big mountains as I can breathe in the wet, slightly salty maritime air. Ah, sometimes life's too good, isn't it? Writing these last lines reminds me about what it's all about - the universal appeal of sport and the Olympian's quest. It's to fully inhabit the most traditional and hallowed sense of the word amateur; a lover of. What a feeling it is to wake up every morning, pop out of bed, let out a big, boisterous Shazaam! and get right to it, loving every minute of the process. Maybe it's encouraging to know (somehow, it is for me anyways) that this state of perfection is beyond most Olympian's daily way and means. This, though, is the personal standard. The one most worth striving for. When you get to this level, hold it, cherish it, nourish it, share it and carry it's memory with you always. I'll try to do the same. A friend says, "It's so easy to die before the fact of it." This reminds me of the Jack London penned poem, the work urging one to be the spark that burns out in a brilliant blaze, to be that meteor, every atom in magnificent glow. To this I say, raise high that roof beam, carpenters! To use every fibre of our bodies in taxing effort, to beat back the deadening effect of habit, to abhor merely existing and instead shine, shine, shine like that exploding star shooting across the dark night sky.

Show Torin Your Support! Visit the new USA Pears store, at www.usapearsmarketplace.org to purchase a limited edition Torin Koos trading pin. All proceeds from pin sales will benefit one of Torin's favorite charities, The Boys and Girls Club!

Ringing in the Chinese New Year

Lynsey — Fri, 12 Feb 2010 00:33:09 +0000

Red is everywhere you look in February! In addition to Valentine's Day and the "Go Red" campaign for National Heart Month, this year Chinese New Year (or Lunar New Year) takes place on February 14. Chinese New Year celebrations last several days, and typically include visits to family and friends, new clothes for a fresh start to the new year, and an abundance of red decorations. The color red is considered a lucky color in Chinese and other Asian cultures. A traditional gift for Chinese New Year is money enclosed in a red envelope, thought to bring good luck and ward off evil spirits. Although mandarin oranges are an especially popular fruit during Chinese New Year, it's also the perfect time of year for Red Anjou pears. Juicy and sweet with a brilliant red color, they fit right in with the festivities! We have special activities planned to celebrate the Year of the Tiger in supermarkets, fruit shops, and street markets our Southeast Asian countries, including Hong Kong, Singapore, Vietnam, Malaysia, and Taiwan. Shoppers receive free USA Pears red envelopes when they purchase USA Pears. In Hong Kong, Choi Sun, the god of wealth, can even be found at the USA Pears display in the produce department!

Happy Chinese New Year!

GONG XI FA CAI

恭禧發財

Go Torin!

Lynsey — Wed, 17 Feb 2010 16:59:58 +0000

The Leavenworth Junior Nordic Team from Torin Koos's hometown shows their support for their local Olympic athlete. Today he competes in the Men's Individual Sprint in Vancouver. "Go Torin," indeed!

The State of the Union

Amy — Tue, 23 Feb 2010 06:27:28 +0000

Last month, the president gave his first state of the union address; again, healthcare reform was at the forefront of the political conversation. Nutrition professionals are pleased that, as part of the debate, obesity and obesity-related diseases are finally receiving the press they deserve. Unfortunately, the solution is complex. Perhaps, politicians should take a break from debating, and focus on what the First Lady has been doing. As soon as she and the president set up house in Washington, Michelle Obama planted fruits and vegetables on the south lawn of the White House. Then, last week she launched a new project aimed at fighting childhood obesity, called Let’s Move! (http://www.letsmove.gov). One-third of American children are obese, and the Let’s Move! project plans to end childhood obesity in one generation by focusing in part on physical activity and fresh fruit and vegetable consumption. Every nutrition professional would agree that fruits and vegetables make up the firm foundation of a healthful diet; they provide water, fiber, vitamins, minerals, antioxidants, phytochemicals, and a feeling of fullness that prevents overeating. Eating fruits and vegetables has been linked to preventing many illnesses, including overweight and obesity, diabetes, cardiovascular diseases including stroke, cancer, degenerative diseases of the brain, and the list goes on. Everyone should eat at least five servings of fruits and vegetables every day. And, it’s easy to get started. Start by swapping out one snack for a fresh pear and increasing physical activity to 30 minutes daily. By the end of the week, you and your family will feel better and be effectively improving overall health. Maybe a pear a day won’t keep the doctor away or solve the healthcare debate, but it’s a great start!

Cooking with Babushka

Lynsey — Thu, 25 Feb 2010 19:46:39 +0000

Russia is the largest country in the world. It spans 11 time zones. That means that our USA Pears office in St. Petersburg (on the Baltic Sea) is 7 hours behind our office in Vladivostok (on the Pacific Ocean)! Last year we sent over 12 million pounds of USA Pears to the Russian markets.

On special promotion days at the grocery store, Russian shoppers are greeted at the USA Pears display by babushkas, which is the Russian word for a grandmother. Because who better than your sweet and trustworthy Grandma to teach you about delicious USA Pears? And is there a grandmother in the world that isn't a wonderful cook that can share her recipes with you? Many Russian shoppers are women with children, so the idea is that a kind-hearted babushka invites them to try USA Pears during sampling and learn how to incorporate pears into cooking for their families. Many of the recommended dishes are served hot - notice the shoppers in parkas and fur coats. Russian winters are cold! Based on my experience with my own grandma and the responses in Jenny's November blog, pears can fill your kitchen (and your heart!) with love and warmth. Cheesy-sounding but true!

This Weekend: Wine, Cheese & Pear Jubilee!

Jenny — Wed, 03 Mar 2010 01:02:39 +0000

If you're going to be in the Willamette Valley this weekend, don't miss the 7th Annual "Wine, Cheese & Pear Jubilee" at Willamette Valley Vineyards. You'll have the chance to sample award-winning wines paired with local artisan cheeses and of course, Oregon grown pears! We'll be there sampling ripe pears, so come on by and see us! P.S. The $5 admission includes a free Riedel wine glass!

Go for the Gold with Pears!

Amy — Fri, 05 Mar 2010 22:45:15 +0000

After the last few weeks of winter games, do you have the Olympic spirit? Are you itching to try a new sport? Maybe you’re thinking about hitting the slopes, trail, or the ice. Now, when you’re motivated, is the time to try something new! But just like in summer, safe and effective physical activity has a few requirements. Whichever activity you choose, you may want to play it safe by opting for a lesson, and always dress in layers to stay warm. Staying hydrated is crucial for regulating body temperature. In the winter you may not feel like you are losing as much moisture. But, you are still losing moisture through sweat and respiration, especially if you are active at higher altitudes (e.g., ski slopes). It’s also imperative to energize your body with proper nutrition! Your body needs carbohydrates, vitamins, and minerals before, during, and after activity to perform at its best and to replenish tissues. Carbohydrates not only pump up your muscles, but the energy they provide fuels circulation, breathing, and temperature regulation. Micronutrients are needed to help the tissues use energy, and some nutrients, like vitamin C, limit muscle soreness and help repair tissues after they have been exhausted. Take a cue from Olympic skier Torin Koos and fuel up with pears! Pears provide the optimal balance of carbohydrates and micronutrients to fuel workouts and replenish tired bodies. Pears are a good source of vitamin C, necessary for proper recovery, and at around 100 calories apiece pears are perfect for a pre or post-workout snack. And if you’re strapping on your skis or board and hitting the powder, pears are portable and perfectly portioned for snacking. So, don’t delay; grab a pear and go for the gold!

Así son las Peras USA

Lynsey — Tue, 16 Mar 2010 16:19:23 +0000

I just returned from a trip to Mexico, and had the opportunity to see a variety of our different USA Pear promotions in action. In the produce section of the supermarket, Mexican shoppers can often spot demonstrators handing out samples, recipe brochures, and nutrition information about USA Pears. We also have many activities for kids: in schools, children's museums, and in stores as well for the little ones that tag along shopping with mom and dad. The giant Pear Buddy puzzle below is just one example - did you notice baby Seckel in the bottom right corner? Pears are a sweet substitution for candy and other sugary treats that kids love to snack on! Our Spanish-speaking USA Pear enthusiasts can visit Club de Peras for video games, kids' recipes, coloring sheets, and other fun activities that teach kids about nutrition and being active. Even if you don't speak Spanish, I strongly recommend Capitán Anjou (Captain Anjou) as he battles against junk food in outer space! For Mexican families, we just launched a new program called "Nutre a tu Familia de Bienestar," which we call "Healthy Fruits for Healthy Families" in English. Nutritionists visit the supermarkets and provide consultations with shoppers about a healthy diet, body weight, and lifestyle and how pears can play a role (you, too, can learn how in the Facts and Nutrition section of usapears.org, as well as the always-insightful advice and tips from Amy!). Shoppers also receive a goody bag featuring recipe booklets, measuring tape to keep track of inches lost off the waistline, and pear packer for on-the-go snacks. Tools for a great start towards your quest for a healthy lifestyle! Also for our amigos hispanohablantes (Spanish-speaking friends) - coming soon is a redesigned perasusa.com! Brand-new and improved, you'll find ¡recetas, información sobre las variedades de Peras USA, actividades para niños y papas, y mucho más! In the meantime, visit usapears.org for all your pear needs: recipes, variety information, activities for kids and parents, and much, much more!

Nutrition from the Ground Up

Amy — Fri, 19 Mar 2010 02:01:34 +0000

Lately, I’ve been getting a lot of questions about nutrition from the ground up. If you have no idea what I’m talking about, I’m talking about National Nutrition Month! Every March, people suddenly get interested in nutrition and my phone rings off the hook, and this year the American Dietetic Association chose the theme Nutrition from the Ground Up. The good news is, people truly are interested in nutrition. The bad news is, after April 1, the calls dwindle. Just because it’s spring doesn’t mean we should only focus on our health right now! This year’s message is an important one. The twofold meaning is that we should eat more fruits and vegetables, and that we should start with a basic foundation of healthful foods and build up from there. Fruits and vegetables make up the foundation of a healthy diet, because they’re full of vitamins, minerals, water, fiber, and other naturally occurring compounds including antioxidants. Interested in nutrition from the ground up? Start simple. Try eating more fruits and vegetables by eating fruits and vegetables together! This packs a powerful punch because it increases your nutrient intake while teasing your taste buds. Right now, USA Pears is featuring a recipe that combines sweet green Anjou pears, nutty mâche greens, fennel, and parmesan in a zesty dressing. I made this recipe over the weekend, it’s delicious and I couldn’t get enough! So start simple: add some pears, your favorite veggies, dressing or nuts, and get creative. Eat from the ground up for better health!

Springtime Entertaining with USA Pears!

Jenny — Mon, 22 Mar 2010 04:07:43 +0000

Remember that recipe Amy mentioned in her last post? The one that combines sweet green Anjou pears with nutty mâche greens, with added flavor from ingredients like fresh tarragon, sliced fennel, and shaved Parmesan? Well, USA Pears has teamed up with Epic Roots to develop this special salad, and we’re sure it will impress your family and friends at spring picnics and brunches. If you’re wondering what exactly “mâche” is, you’re probably not alone. Mâche (pronounced “mosh”) is a salad green that first became popular in Europe during the Renaissance period, where it was loved for its flavor, texture and color. Today, our friends at Epic Roots grow their mâche in northern California, where the soil and climate is perfect for growing these tasty little green rosettes. Not only will you find this special recipe on packages of Epic Roots Mâche now through mid-April, you’ll also notice a coupon for $1 off the purchase of 2 packages of any Epic Roots Mache Salad! We hope you’ll try it - we’d love to hear how you like (and hopefully love) the tasty combination of fresh pears and fresh mâche!

Spring in Bloom

Lynsey — Thu, 25 Mar 2010 19:10:18 +0000

In the spirit of the season, we've been doing some spring cleaning and organizing here at the office. While going through the USA Pear archives, I came across this lovely "vintage" poster from Hong Kong. It looks like a work of art, no? And it's perfect for this time of year - the orchards will soon be full of pear blossoms in bloom!

Food Revolution? Start at Home!

Amy — Thu, 01 Apr 2010 14:56:36 +0000

Americans are in an uproar over school nutrition right now, and admittedly, we should be. I, too, tuned in to watch Jamie Oliver serve up disappointment at an elementary school in West Virginia. As a dietitian, I was baffled and even angered by some of what he encountered. Eating a nutritious breakfast and lunch has been shown to improve academic and social functioning in school, not to mention improved future health outcomes. But having personally worked in the school system, I know that designing nutritious, kid-friendly menus on a budget requires skill and patience. And despite our best intentions, many children are still drawn to processed foods. Yes, school food needs an overhaul; but, nutritious choices must also be reinforced at home! Although processed foods will always be part of the American diet, parents can improve what children eat now. Start with the basics: encourage children to eat fresh fruits, vegetables, whole grains, lean protein foods, and low-fat dairy at home. Eating more healthfully at home is key to improving health outcomes and improving future choices. What I tell my clients is to keep it simple; start with a nutritious afterschool snack that includes kid-friendly fruit. For a quick and easy snack, try pear slices topped with peanut butter, cheddar cheese, or low-fat yogurt. Small steps do make big differences, so start at home.

Goldilocks and the Three Pears

Lynsey — Thu, 08 Apr 2010 23:40:53 +0000

This comic was too cute not to share!

And remember, everyone - how can you get your pears to be "just right"? Say it with me, now (or you can sing it to the tune of "Living on a Prayer"): check the neck for ripeness! Check usapears.org for more Tips & Techniques for getting a perfect pear!

Celebrating Pear Blossoms!

Lynsey — Wed, 21 Apr 2010 16:00:57 +0000

Spring is here. If you couldn't tell by the calendar or the weather (in my neck of the woods, we're experiencing more than our fair share of April showers), Mother Nature is proving it with the blossoms that are popping up in front yards, gardens, and, of course, orchards!

This weekend I had the pleasure of taking a quick day trip to Hood River, Oregon (part of our Mid-Colombia growing region) for the annual Blossom Festival. Although the skies were partly cloudy, temperatures were warm, and the small white blossoms made their debut in the orchards that will be full of our favorite fruit in just a few months. Similar events are taking place throughout the Pacific Northwest, home to the growing regions of USA Pears. Medford, Oregon hosted its Pear Blossom Run on April 10, and Leavenworth, Washington (in the Wenatchee district) will hold the Pear Blossom Walk on May 1. All are fun celebrations of this spring's beautiful pear blossoms!

Stress is in the Air!

Amy — Wed, 28 Apr 2010 23:36:44 +0000

Maybe it’s just tax season or perhaps a chronic condition rearing its ugly head this week, but everyone around me is stressed out. I, personally, am feeling light as air since spring is here, but can’t enjoy it when surrounded by such a dispirited crowd. Stress is a biological response to usually negative and unwanted stimuli in the environment (perhaps taxes?) that wreaks havoc on the mind and body. Most notably, it leads to irritability, tension, feeling rundown, elevated blood pressure, depressed immunity, and even the blues. No one wants to feel this way, but there are some techniques that can help. The best course of action is always removal of the stimulus (finish your taxes!), but when all else fails, try exercise, sleep, and a balanced diet. Exercise and sleep corral stress hormones (e.g. cortisol, adrenaline), alleviate physical and emotional backlash of stress, and boost relaxation. But how can what you nibble help? Eating a balanced diet high in fruits and vegetables may counteract some negative effects of stress. Complex carbohydrates like fruits and vegetables boost levels of serotonin, a naturally occurring brain hormone that has a calming effect. Also, foods high in vitamins, minerals, and antioxidants may improve immune function and lower blood pressure. A good example is vitamin C; not only do its antioxidant properties protect the body from stress, but some studies suggest that vitamin C can lower stress hormones and strengthen the immune system. Don’t know where to start? Pick a pear! Pears are an excellent source of fiber and a good source of vitamin C, not to mention they’re chock full of antioxidants and taste delicious. Small changes every day, like adding a pear for a snack, can add up to big benefits in the end.

Are You Worth Your Salt?

Amy — Fri, 30 Apr 2010 21:59:07 +0000

I’m sure you are! What I should probably ask is, “is salt worthy of you?” At work yesterday, I sadly realized I had left my lunch at home. Ravenous, I chose the healthiest thing I could find in the vending machine. My so-called healthy lunch contained over 1200 mg of sodium; that’s more than half the daily maximum recommended amount of 2300 mg (about a teaspoon of table salt)! The Institute of Medicine recently released a report* that Americans eat about 3400 mg of sodium daily, or about one and a half times the recommendation! Nutritionally speaking, salt is a bit of a misnomer. What we’re really concerned about is sodium, or what makes up 40% of table salt. Sodium is an essential nutrient, but excess sodium has been linked to chronic illnesses, especially high blood pressure (hypertension). Sodium is extremely important for fluid balance, nerve impulses, and muscle contraction. But when we eat too much sodium, it accumulates in the blood and attracts fluid, and this extra fluid increases volume inside the vessels. This makes the heart work very hard to push blood through the vessels, driving up blood pressure. So yes, it is important to eat sodium, but it is very important not to eat too much! A good start to limit sodium is to cut the bags, boxes, and cans, and stick to the produce aisle. Fruits and vegetables are naturally low in sodium and high in other nutrients, such as fiber, potassium, and vitamin C. Not sure what to pick? Pears are sodium free, an excellent source of fiber, naturally contain 190mg of potassium, and are a good source of vitamin C. Replacing one food with one pear every day provides half of your recommended fruit servings, and may replace other sodium-laden foods in the diet! *http://www.iom.edu/Reports/2010/Strategies-to-Reduce-Sodium-Intake-in-the-United-States.aspx

Pear Margaritas!

Lynsey — Tue, 04 May 2010 15:47:52 +0000

USA Pears are sure to be a hit at your Cinco de Mayo fiesta! Our Mexican friends to the south sent us this recipe that will add some authenticity to your celebration. For under-21 pear lovers, we recommend substituting a lemon-lime soda for the tequila. You don't have to miss out on the party!

Ingredients 2 Anjou Pears ½ cup Tequila 1 stick Cinnamon Sugar, to taste Crushed ice, to taste Crushed cinnamon, to taste (optional) Directions Dice the pears. Put water in a saucepan and cook the pears with the cinnamon stick and the sugar until they are cooked and begin to fall apart. Blend the pears and strain. Put the pear blend back in the blender and add the Tequila, sugar to taste, and ice. Blend and serve in glasses; sprinkle some cinnamon on top (optional). Garnish with pear slices and cinnamon. 4 servings Cooking time: 35 minutes

The Scoop on Sugar

Amy — Wed, 12 May 2010 18:24:22 +0000

Has sugar gotten a bad rap, or is sugar really the cause of America’s health problems? Well, both. It is true that our bodies need glucose, a type of sugar, for energy. But, an endless supply of studies support sugar’s role in obesity, type 2 diabetes, dental decay, and heart disease. The true problem facing America isn’t that we eat sugar, it’s that we eat too much sugar. Sugar is found in many foods, and has so many names its no wonder we don’t know how much we’re eating! On an ingredients label, it may be labeled as sugar, dextrose, sucrose, corn syrup, honey, maltodextrin, evaporated cane juice, fruit juice concentrate, and the list goes on. Sugar is found in most packaged carbohydrate foods, from candies, ice cream, baked goods, and soda to cereals, crackers, and bread. Most Americans consume a lot of boxed or bagged foods and soda; if we cut out some of these foods and replaced them with more natural, nutritious options, the amount of sugar in our diets would be cut dramatically. The truth is, there are a few places in my diet that I simply cannot live without a spoonful of sugar, such as in my morning java. And, just like everyone else, now and then I need a sweet treat. But, there is a better substitution to satisfy my sweet tooth: fruit! Fruit is sweet, because it contains some natural sugar, but fruit also supplies vitamins, minerals, and fiber that may actually help you feel satisfied within fewer calories. Try swapping fruit, such as your favorite pear variety, for processed snack foods. You can also add fruit to cereals and desserts to cut the sugar. Need some ideas? Check out the recipes at usapears.org to get started!

Dishing Up Pear Excellence

Brittany — Thu, 13 May 2010 23:22:41 +0000

On Tuesday, the 2010 Pear Excellence regional finalists traveled to Vancouver, B.C. to prepare their pear dishes for a panel of judges and compete for the national title. Pear peelings flew and chef’s knives flashed as the five culinary students raced to demonstrate their mastery of the pear. In the end, both the judges and the audience agreed: Stephanie Duong’s Spiced Pear Buckwheat Pancakes with Pear Caramel Sauce and Mascarpone Cream were a sweet success! Stephanie took home the national grand prize of $5,000 and the People’s Choice Award—and her school, George Brown College, will receive $1,000. Congratulations, Stephanie! Representing Ontario, Stephanie competed against Kyle Mar, representing British Columbia; Cyril Roach, representing the Maritimes, Adam Cenaiko, from the Prairies region, and Norelle Donahue of Quebec. Hungry for more? Click here to view photos of the winners, read the full press release, and check out the winning recipes.

A Refreshing Treat

Lynsey — Wed, 19 May 2010 22:29:50 +0000

Sweet, and juicy Green Anjou pears are still in season, and this recipe from the Middle East is the perfect refreshing dessert to enjoy on a spring evening!

USA Green Anjou Pear in Orange-Caramel Sauce

Ingredients 2 cups water 1 cup orange juice 1 cup brown sugar 4 USAGreen Anjou pears, cored and peeled 4 long orange peel strips 1 teaspoon vanilla Ice cream and biscuits to serve Star anise and chocolate leaves to garnish Directions Place water with sugar, orange juice, vanilla, orange peel and USA Green Anjou pears in a pan over heat. Stir ingredients and cook for 20 minutes or until pears are tender and sauce is caramelized. Set aside to cool. Divide pears over serving plates and wrap with orange strips. Pour orange caramel sauce and serve with ice cream and biscuits. Garnish with star anise and chocolate leaves. Enjoy with 3 other pear-loving friends!

Sample the Rainbow

Amy — Wed, 26 May 2010 21:31:07 +0000

Last weekend I visited my local grocery store and it happened to be sample day! I love the idea of sample day, but this sample day was a huge disappointment to me as a dietitian. This is because the foods were all processed, full of empty calories, or “nutritional.” Well, isn’t a nutritional product a good thing? Sure. But, some of these products claimed to supply all daily nutritional needs in a drink or bar, because vitamins and minerals were added to increase nutritional value. Now, there is nothing wrong with including a few of these specialized products in the diet, but, man cannot subsist on nutritional concoctions alone! Each of us must eat a balanced diet that includes a rainbow of fruits and vegetables, not just one or two foods or drinks that supply only one aspect of the benefits offered by fruits and vegetables. Fruits and vegetables are nutritious choices because they supply energy, fiber, water, vitamins, minerals, and phytochemicals, a class of thousands of different compounds that benefit the body in ways still not completely identified. Making fruits and vegetables the foundation of the diet, rather than replacing them with nutrition products, packs a greater punch of nutrition in a tasty package. Additionally, each color in the produce aisle, from red to violet, offers a different matrix of nutritive compounds. Thus, eating a rainbow supplies a larger variety of the nutrients found in fruits and vegetables. So the next time it’s sample day at your local store, try sampling one of the store’s powerhouses—a new fruit, vegetable, or color! Perhaps you would like a green or red Anjou pear, golden Bartlett, cinnamon brown Bosc, crimson Starkrimson, or a pear variety that blushes? A nutritional pot of gold is at the end of this rainbow!

Celebrate National Salad Month with USA Pears

Brittany — Fri, 28 May 2010 21:36:23 +0000

May is National Salad Month, and we’re ready to celebrate! We’re seeing pears paired with all sorts of greens this spring. The juicy, sweet flavors of Anjou pears especially complement dense, spicy greens like arugula, radicchio, and the upcoming salad star, watercress. We’ve rounded up a sampling of seasonal salad recipes that showcase USA Pears. Check ‘em out!

Fine Cooking features an elegant, rich salad that pairs arugula with sweet pears, salty prosciutto, and nutty Gouda cheese. Sounds like a perfect dinner for a warm spring night: Arugula Salad with Pears, Prosciutto, and Aged Gouda.

In this recipe (pictured above) from the New York Times, pears and gorgonzola complement the “feisty” flavor of watercress. With its cruciferous kick, “watercress is yin” to the sweet pears’ yang: Watercress, Pear and Gorgonzola Salad.

Deb of the drool-worthy cooking blog Smitten Kitchen created a creamy, delicious salad, matching juicy pears and apples with bitter radicchio, and drizzling the combination with a rich homemade dressing. Yum: Radicchio, Apple and Pear Salad. We know, we know, May is almost over, so go out with a bang! Celebrate your Memorial Day weekend with a fresh pear salad. Happy National Salad Month!

¡Vive a lo grande con Peras USA!

Lynsey — Wed, 02 Jun 2010 17:46:29 +0000

If you haven’t already heard, USA Pears just launched our brand-new, redesigned Spanish language site, www.perasusa.com! It’s the go-to destination for all of our Spanish-speaking pear lovers, including recipes, variety information, and special promotions. Speaking of special promotions, we’re very excited to be partnering with Fox Pictures for an awesome new contest for shoppers in Mexico. Marmaduke is a new movie (which opens here in the U.S. on June 4) starring a loveable Great Dane that “Vive lo Grande,” which can translate to “living large” or “live life to the fullest.” Shoppers that purchase 2 kg of USA Pears during the promotion will receive a scratch and win ticket with a chance at a number of prizes, including an iPod Touch, Nano, and Shuffle, as well as Frisbees for families to play with their own dogs at home. Kids can also visit the grocery stores with their parents to get their picture taken with the Marmaduke and USA Pears display in the produce section!

Food for Your Whole Life

Amy — Wed, 09 Jun 2010 23:00:42 +0000

This past weekend, I attended the Food for Your Whole Life Health Symposium in New York City with the likes of Dr. Mehmet Oz, Dr. Michael Roizen, and cookbook author Mollie Katzen. The overarching theme focused on finding the right diet and lifestyle tools to help anyone achieve wellness throughout life. Overwhelmingly, the research described a path of eating a plant-based diet and regularly engaging in physical activity to slow the aging process. At this time of year, Memorial Day and the Fourth of July allow us to pay tribute to the American spirit and memorialize the price many Americans paid to protect this country. In his presentation “America’s Wellness Tipping Point,” Dr. Oz made a point that struck a chord with me. He said, “Do you want to be patriotic? Lose some belly fat.” What he means is this: the leading cause of death in America is chronic disease – heart disease (#1), cancer (#2), stroke (#3), and diabetes (#6).¹ These deaths accounted for 1,401,092 of the 2,426,264 deaths in 2006, or nearly 58% of all deaths. Driving these illnesses is obesity; in the United States, 67% or 2/3 of the U.S. population is overweight or obese, a risk factor for these chronic illnesses.² Since nearly 58% of deaths in the U.S. are from obesity-related chronic illness, protecting the American population may be easier than we think. Simply losing 5–10% of body weight may dramatically decrease risk for chronic illness! Feeling patriotic? Try increasing fruit and vegetable consumption. Eating nutrient-dense plant foods in place of refined, processed, or convenience foods increases nutrient consumption and may decrease calories, leading to eventual weight loss. Start with USA Pears! Pears are a nutrient-dense treat within 100 calories and they taste delicious! ¹National Center for Health Statistics, 2006 ²National Health and Nutrition Examination Survey, 2006

Sauteed Bosc Pears

Brittany — Thu, 10 Jun 2010 21:16:01 +0000

This simple, tasty pear recipe was created and demonstrated by "Top Chef" Chef Jamie Lauren and renowned cookbook author Mollie Katzen at the Food for Your Whole Life Health Symposium this week. If you can't find Bosc pears at your local grocery store, red or green Anjou pears also work well. Enjoy this sweet treat! Ingredients 2 tablespoons butter 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 6 Bosc pears, peeled, cored, and quartered Juice of 1/2 lemon 1 ½ cup nonfat vanilla yogurt or frozen yogurt 1/2 cup chopped, toasted California walnuts Directions To prepare pears, melt butter in a large skillet over medium heat. Stir in spices and cook for 30 seconds or until aromatic. Add pears and cook for 15 minutes or until tender, stirring frequently. Stir in lemon juice. Serve with nonfat vanilla yogurt or frozen yogurt and top with walnuts. Makes 6 servings Nutritional Information (Per Serving) Calories 258; Total fat 10g; Saturated fat 3g; Monounsaturated fat 2g; Polyunsaturated fat 5g; Trans fat 0g; Cholesterol 11g; Sodium 48mg; Total carbohydrate 39g; Dietary fiber 6g; Protein 5g Recipe Courtesy of Chef Jamie Lauren of Absinthe Brasserie and Bar, San Francisco

Dreaming of Summer Vacation

Lynsey — Wed, 16 Jun 2010 22:26:05 +0000

Here at USA Pear headquarters, it’s hard to imagine that summer is just around the corner. Oregon is breaking rain records left and right, and Portland has already experienced the wettest June in history – and it’s only halfway through the month. So, in daydreaming of a sunny summer vacation, I flipped through the photo albums of our USA Pear Buddies’ international travels. While our USA Pear varieties can be found in grocery stores around the world, Perry, Anjoulina, Barty, and Bosco have also visited some of the tourist hot spots.

Are you planning any exciting summer travels? Try taking a USA Pear Buddy along for some interesting snapshots – they’re much cuter (and easier to carry) than one of those traveling gnomes!

Grilled Pears Stuffed with Mascarpone and Bacon

Brittany — Thu, 17 Jun 2010 23:20:23 +0000

Let the King of the Grill put his feet up this weekend—on Father's Day, treat your Dad to these tasty grilled pears! This recipe was created by Geoff Kelty, executive chef of Eddie Merlot's in Columbus, Ohio, for the Pear Panache program. Combined with creamy mascarpone and salty bacon, these grilled pears make for a sweet, satisfying appetizer.

Ingredients

Pear Halves 1 medium Bartlett pear, cut in half 1 cup granulated sugar 1 cup water 1 cup white wine Juice of 1/2 lemon 1 vanilla bean, split and scraped Mascarpone Filling 3/4 cup mascarpone cheese 2 slices bacon, cooked and crumbled (to make 1/4 cup) 1 teaspoon finely chopped chives 1/2 teaspoon salt or to taste 1/4 teaspoon freshly ground black pepper

Directions

Combine the sugar, water, white wine, lemon juice and vanilla seeds and bean in a small saucepan. Bring the mixture to a simmer for 5 minutes, or until the sugar has dissolved. Remove the core from the pear halves with a melon baller and use a small paring knife to remove the stem. Add the pears to the liquid and simmer over low heat until they turn slightly translucent and become tender, about 10 to 12 minutes. Allow the pear halves to cool slightly in the liquid before removing and allowing to drain. Make the filling by mixing the mascarpone, crumbled bacon, chopped chives, salt and black pepper in a small bowl until the ingredients are well distributed. Set aside. To grill the pears, lightly coat the grill with vegetable oil and preheat to high, about 400 degrees. When it is hot, place the pears cut side down on the grill for 4 to 6 minutes, or until the flesh is lightly caramelized. Turn the pears over and fill them with about two tablespoons of the mascarpone mixture. Remove the pears from the grill when the mascarpone begins to melt. Serve immediately. To serve, arrange each pear half on a plate with some of the remaining mascarpone mixture on the side. Garnish with chopped chives. yield: Makes 2 servings

Hot Fudge Pear Sundae

Brittany — Tue, 22 Jun 2010 21:01:31 +0000

It's summer! Celebrate with seasonal staples: fresh fruit and ice cream. Add a different flavor of ice cream (peanut butter, rocky road, strawberry) to give this summer splurge your own spin! Ingredients 1 pint vanilla ice cream 1 cup chocolate fudge sauce 2 ripe Anjou USA pears, peeled, cored, and sliced Directions Place slices of pear into dessert cups. Top with scoops of vanilla ice cream. Heat chocolate fudge sauce and pour over ice cream. Serve immediately. preparation time: 5 minutes yield: serves 4

You Are What You Eat

Amy — Wed, 23 Jun 2010 20:58:06 +0000

Have you ever looked at a food label and been surprised to find a laundry list of industrial terms that sounds more like something from science fiction than your neighborhood grocery store? Well, the old adage that you are what you eat could not be closer to the truth; everything that we eat is assimilated into our tissues. Thus, it stands to reason that we should attempt to eat the most natural, next-to-nature foods that exist. This is especially true for growing children. According to Dr. David L. Katz of the Yale University Prevention Research Center, “The growing body of a child is manufactured out of the nutrients in the foods he consumes, and out of nothing else. Suddenly, the notion of ‘junk food’ will seem neither cute nor innocuous.” To grow properly, children‘s nutrient needs are high; however, their tummies are small. This leaves little room for the extra fat and calories found in processed foods (not to mention the food industry’s sci-fi additives). Likewise, just because a food item says “natural” or contains “whole grains” does not mean that it is the best choice or is less processed. Investigation of the ingredients label may give you clues to the amount of processing; usually the fewer ingredients in a food, the less processed it is. So do you want to be made out of junk or fresh foods found in nature? The best way to build a healthy body is to start with simple, fresh foods. A foundation of fruits, vegetables, nuts, whole grains, and lean protein is a good place to start. These foods naturally contain a combination of essential nutrients to build a healthy body. Look no further than the humble pear for a fresh place to start!

USA Pears Hit the Slopes

Brittany — Thu, 24 Jun 2010 23:08:24 +0000

It may be summer, but there’s still snow on the mountains, and you can bet Olympic skier Torin Koos is there to enjoy it! From June 18–22, skiers of all ages joined Torin on the slopes of Mt. Bachelor in Bend, Oregon to brush up on their skiing skills and have fun at Bend Camp. Bend Camp is a long-running tradition that invites Nordic skiers to train on snow and land with professional skiers. This year, skiers including Torin, Lars Flora, and Kristina Strandberg instructed campers, and Torin invited USA Pears to camp, too! As you can see, Perry was happy to join in the fun—he even made a new four-legged friend! It was a pear-fect start to the summer.

A Simple Summer Salad from NZ

Lynsey — Thu, 01 Jul 2010 16:15:38 +0000

Back in October, USA Pears were featured in a summer salad promotion in New Zealand. Lucky for us here in the Northern Hemisphere, summer has just arrived, and a fresh USA Pear salad is refreshing addition to the season’s menu! Here are our Kiwi friends enjoying the simple summer salad recipe below:

Make a balsamic dressing by whisking 5 Tbsp olive oil with 1 Tbsp aged balsamic and season with salt and pepper to taste. Toast ½ cup almonds in oven until lightly browned, then cool and chop. Put a handful of salad leaves into a bowl, add ¼ cup crumbled blue cheese, toss with enough dressing to coat the leaves. Slice (don’t peel) one Anjou pear and add to the salad. Sprinkle the chopped nuts over the top. Serve and enjoy! Check out more recipes for salads and our Seasonal Pear Menu for summer on usapears.org!

Summer Re-treats

Amy — Thu, 08 Jul 2010 21:51:48 +0000

Summer is my favorite time of year, and this past weekend my husband and I made our first camping excursion into the mountains. Base camp was nestled just above a rushing river in the shadow of striking mountains, an idyllic setting to relax and enjoy some cold beverages and fresh food. Some of our delectable selections included summer’s bounty of fresh produce – berries, watermelon, tomatoes, corn on the cob, and of course, fresh pears. Whether you camp or just like to have friends over for a barbecue, it’s easy to fall prey to the usual summer foods. You know the foods I’m talking about – processed foods, such as chips and dips, mayo-based salads, and processed meats. And if your idea of getting outdoors in the summer is to hike, cycle, or paddle, these foods can really zap energy and weigh you down. However, the warm weather months deliver plenty of fresh foods packed with optimal nutrition and a burst of mouth-watering flavor appropriate for any event. Need to rethink the treats for your next outdoor activity? Think fresh fruit. Fruit provides nutrients, energy, and fiber to help keep you energized, but since fruit is not calorie-dense, it won’t sink your swimsuit figure. This weekend, we head back to the mountains for a music festival. Sometimes it’s hard for me not to overindulge at these summer affairs, so I plan to pack scrumptious pears and other fresh foods ideal for grilling and snacking!

http://usapears.org/

Print with Pears

Brittany — Thu, 15 Jul 2010 21:50:33 +0000

Ahhh, summer. The sun is shining, the days are long, and the new school year is weeks away... and your kids are dying of boredom. Save them with this fun craft courtesy of Family Fun. They say it's great for Christmas gifts—we say it's great for everything! Pears are almost always in season, and with this do-it-yourself wrapping paper, you can enjoy them even when they’re not. (Which will be soon, so get busy!) Pick up some Anjou pears at your local grocery store—their egg-shape outline is quintessentially pear. And when winter does roll around, you can use little Seckel pears or long-necked Bosc to give your wrappings variety. Kids can use the rainbow of pear colors for inspiration, too. They can re-create the brilliant red of a Starkrimson, paint the pretty blush of Comice pears, or use metallic colors for a twist on the russeted Bosc. And just think, when summer ends, grocery stores everywhere will be filled with fresh USA Pears—something worth waiting for!

We Appreciate the USDA!

Lynsey — Fri, 16 Jul 2010 22:56:09 +0000

I just returned from a conference in Washington, DC, and had the opportunity to meet with our partners from the U.S. Department of Agriculture. Did you know that the USDA has over 107,000 employees? That’s quite a group working on farming research, nutrition information, and promoting the United States’ vast bounty of crops, which of course include USA Pears.

The USDA also has 100 offices located in 77 countries, which help make it possible for people around the world to shop for and enjoy fresh, sweet USA Pears. This globe made from seed packets is located outside the USDA headquarters in DC, is a great representation of how the USDA works to connect the world through agriculture!

Eat a Hearty Breakfast!

Amy — Wed, 21 Jul 2010 18:04:18 +0000

Every morning, my husband makes oatmeal for breakfast. When he was growing up, his mother would make a pot of oatmeal on the stove for her children, and my husband continues that tradition today by heating together oats, water, milk, and fruit. Whereas my husband loves oatmeal because it’s a hearty breakfast and he has fond memories, I love it for its fiber content, especially the soluble fiber content. Dietary fiber, which includes both soluble and insoluble fibers, provides many health benefits. Most Americans don’t eat enough fiber, and since heart disease is the leading cause of death in the United States, including more fiber in the diet is a step in the right direction for heart health. In particular, soluble fiber found in foods such as oats, fruits, and vegetables may reduce risk for cardiovascular disease when eaten as part of a heart-healthy diet. According to the American Heart Association, soluble fiber reduces LDL cholesterol (the so called “bad” cholesterol) beyond levels achieved by a traditional cardiac diet that only limits cholesterol, saturated fats, and trans fats. Lately, my husband has been adding cinnamon, diced pear, and a dash of honey to his oatmeal. This is a great choice for his heart, because pears are an excellent source of fiber! Each medium pear contains 6 grams of fiber, or 24% of the recommended daily value for Americans. For heart health, try adding more fiber to your diet by eating pears and other fruits, vegetables, and whole grains every day.

Growing Regions: Wenatchee

Brittany — Thu, 22 Jul 2010 23:46:21 +0000

The last of the 2009–10 pear crop is on grocery shelves, but at Pear Bureau Northwest, we’re already gearing up for a new season of fresh USA Pears! Our four growing regions are eagerly anticipating the fresh pears they’ll be harvesting in just a few weeks. In the meantime, we’d like to introduce you to the rich, fertile growing regions that produce USA Pears. First up: Wenatchee, Washington. The Wenatchee Valley is nestled in the heart of Washington state, with Seattle a few hours to the west and Spokane a few hours east. The valley is known for its abundance of tree fruit orchards (pears, apples, and cherries) and local wineries. The Columbia River flows nearby, providing ample opportunities to fish, raft, and hike along its banks. Wenatchee is a great place to get away for a weekend—you'll find everything from antique stores to local art galleries! Visit the Wenatchee Valley Visitors Bureau website to learn more about the Wenatchee Valley, including how many days of sunshine you can expect in the area (you'd be surprised). Check out the videos below to meet some of our growers from the Wenatchee area!

Check the Neck

Brittany — Thu, 29 Jul 2010 18:00:08 +0000

Did you know that pears don’t ripen on the tree? They’re harvested when they’re mature, although not ripe. Once off the tree, they ripen from the inside out. If you want your pears to ripen, don’t keep them in the refrigerator. Instead, place them on the counter near other fresh fruits, like bananas, or in a brown paper bag. Bananas naturally give off a gas called ethylene that speeds up the ripening process. To tell if a pear is ripe, check the neck, or the stem end of the pear, by applying slight pressure with your thumb. If it yields, it’s ripe, sweet, and juicy! Here are some more quick tips: • Most pears don’t change colors when ripening. Only the Bartlett pear changes from green to a bright yellow. • Once a pear is ripe, it can be refrigerated to slow the ripening process further, but should be used within five days. • Cut pears will begin to brown once the flesh is exposed. This natural oxidation won’t affect the taste or quality of your pears, but it doesn’t make for the prettiest salad! Keep your cut pears fresh by dipping them in a mixture of 1 part water to 1 part lemon juice. • Have overripe pears on your hands? Blend them into soups, smoothies, or sauces! For more ripening info, visit our website at www.usapears.com.

Pear and Molasses Dog Biscuits

Brittany — Tue, 27 Jul 2010 22:38:40 +0000

Now, you can share the pear love with your pooch! Thanks to Paris and John at DogTipper for sharing their recipe with us! For more information and some great prep photos, check out the original post at www.dogtipper.com. Ingredients 2 cups chopped pears, cored 2 ½ cups whole wheat flour ¼ cup water 1 tablespoon baking powder 3 tablespoons molasses Directions Preheat oven to 350 degrees and grease a cookie sheet. Chop pears by hand or in a blender in small batches. Place all ingredients in a large bowl and mix by hand until sticky. Turn the dough out on a lightly floured surface and knead, adding extra flour if it’s extremely sticky. Roll it out to about ¼-inch thickness, then cut into squares or use a cookie cutter to create other fun shapes. Place biscuits on cookie sheet. They can be placed close together (they don’t spread), but shouldn’t touch. Bake biscuits for 30 minutes or until the bottoms are golden brown. Cool the biscuits completely before refrigerating or serving.

Pears in Space!

Lynsey — Fri, 30 Jul 2010 15:45:57 +0000

Every so often I come across something really awesome and fun in the USA Pear archives. This time, it was “Peras USA en el Espacio” – “USA Pears in Space!” The idea is a little kooky, but I immediately fell in love with this book that was a giveaway for kids in Panama, Colombia, and Venezuela back in 2000. Inside I found paper doll-style pears and everything needed to build my own spaceship. It was a great way to get kids in South America familiar with the different varieties of USA Pears. I couldn’t resist – I got out my scissors and glue stick, and put together the spaceship full of little astronaut pears. Now, this activity didn’t really require a lot of creativity on my part, but there was some craftiness involved. A couple of weeks ago Brittany shared lovely homemade pear gift wrap, and usapears.org has a whole section with DIY pear decor. How do you incorporate pears into your craft ideas?

Pear PB&J Bouquet

Brittany — Tue, 03 Aug 2010 21:43:11 +0000

Kids will love this colorful, fun, and fruity take on the classic PB&J. Get kids involved in the kitchen, and let them help you make this recipe! The strawberry preserves are sticky and can be a bit tricky to drizzle—try a squeeze bottle for an easy fix! Ingredients 1 Bartlett or Anjou USA Pear 8 teaspoons peanut butter 4 teaspoons strawberry preserves 8 slices whole grain wheat bread Directions Use a flower-shaped cookie cutter to cut each slice of bread. If bread sticks to cutter, gently push the petals out with your fingers. Wash the pear and dry it with a paper towel. Cut the pear in half, and remove the core. Cut each pear half into four slices, then cut each slice into five pieces. You will use only the center three pieces of each slice, so go ahead and eat the end pieces! Spread 1 teaspoon of peanut butter in a circle in the center of each of the flowers. Place 3 pieces of pear on the peanut butter on each flower. Arrange the pears so the skin is facing out and the white centers are touching in the middle. Drizzle ½ teaspoon of strawberry preserves in the center of each flower and over the pears. yield: Makes 8 servings

Fresh is Best!

Amy — Wed, 04 Aug 2010 21:17:19 +0000

For the last three months, my husband and I have been living without a kitchen. While our house renovation is slowly nearing completion, we have been cooking with only a microwave, a toaster, and a crock-pot. At first, we were very creative with our lunches and dinners, finding imaginative ways to bring together semi-homemade dishes. Unfortunately, our renovation has gone on for entirely too long, we’ve grown weary of our makeshift kitchen, and our meals have become a lackluster expression of our previous meals. Our recent lack of culinary creativity has caused a positive change, however; we have been relying heavily on fresh foods to make quick meals. We pick fresh produce from our garden, purchase more farmers' market fare, and eat fruits and vegetables barely dressed and tasting as fresh as summer. Fresh fruits and vegetables are not only one of the best things about summer, but they are refreshing, crisp, nutritious, and require no gourmet trickery to bring out the flavor (or added extra fat and calories!). We have been tossing together fresh greens with fruit, nuts, and cheese. Yogurt has been a breakfast and snack staple with fresh fruit and a dash of honey. We have also been enjoying grilled dinner with friends, bringing veggie skewers for dinner and enticing fruit skewers for dessert. Delicious! At the center of our refreshing fare has been the humble pear; this fruit has the versatile, delicious ability to fit into any fresh meal. Whether alone or with other fresh fruit, try a pear in a salad, on the grill, or fresh out of hand for a refreshing treat!

Growing Regions: Mid-Columbia

Brittany — Thu, 05 Aug 2010 22:16:57 +0000

The countdown continues at Pear Bureau Northwest as we eagerly await a new season of USA Pears! Last season’s crop can still be found—in fact, I was surprised to see a few Green Anjou USA Pears in the produce section of my local grocery store last night—but we’re looking forward to seeing vivid Red and Yellow Bartletts and brilliant Starkrimson pears on the shelves soon! As we patiently wait, I think it’s time to learn a little more about where these delicious pears grow. Let’s take a look at the second of our four main growing regions, Mid-Columbia. This region stretches from White Salmon, Washington south to Hood River, Oregon—home to windsurfers, microbrews, and sweet and juicy USA Pears! In Hood River, you can truly follow your food from farm to fork, thanks to the Fruit Loop. The Fruit Loop is a 35-mile scenic route through the fields, orchards, and pastures of the Mid-Columbia. In the fall, it’s the site of all sorts of celebrations, from the Honey Crisp Harvest to the Hood River Harvest Ride. This year, gather up your family and head to Hood River for a pear-fect fall field trip! Watch the video below to meet Jennifer Euwer, one of our growers from the Mid-Columbia region.

Dairy-Free Pear Ice Cream

Brittany — Mon, 09 Aug 2010 22:20:43 +0000

I'm very excited to see our first (official) gluten-free, dairy-free pear recipe because it contains my favorite new discovery: almond milk! Combined with pears, almond milk makes this ice cream a deliciously smooth treat. Now, if only I had an ice cream maker... This recipe was created and developed by Carol Kicinski (of the beautiful blog Simply Gluten-Free) and is reproduced with permission by Pear Bureau Northwest. The ice cream is really creamy straight from the ice cream maker and gets a little bit more of an ice milk-type texture as it cures. A little dash of alcohol will handle that if you prefer a creamier, less grainy texture. Ingredients Pear Ice Cream 3 ripe pears ¾ cup light agave nectar 1 pinch salt 2 cups unsweetened almond milk Juice of ¼ lemon 2 teaspoons pear liqueur or vodka (optional) Almond Brittle 1 ½ cups sliced almonds 1 cup granulated sugar ¼ cup water ⅛ teaspoon kosher or sea salt Directions For ice cream: Peel, core, and dice the pears into ¼-inch pieces. Set aside. In a large, heavy saucepan, bring the agave and salt to a slow boil over medium heat and continue to cook until it turns a light amber color and has thickened slightly (245 degrees on a candy thermometer). Stir in the pears carefully; the mixture will seize and bubble up. Continue to cook for 10 minutes. Remove from the heat and carefully stir in about ½ cup of the almond milk. Stir in the remaining almond milk, lemon juice, and pear liqueur or vodka, if using. Allow to cool to room temperature. Working in two batches, blend the cooled pears and milk mixture in a blender for 1 minute. Strain through a strainer and chill until cold, several hours in the refrigerator or about half an hour in the freezer. Process the mixture in an ice cream maker for about 25 minutes or according to your manufacturer’s instructions. Can be eaten as is or “cured” in the freezer for a few hours. Store covered in the freezer for up to a week. For brittle: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat mat . In a separate baking sheet, layer the almonds in a single layer and cook for 10 minutes or until warm and fragrant. While the almonds are toasting, make the syrup. In a large, heavy saucepan, stir the sugar, water, and salt together to combine. Cook over medium heat until the mixture comes to a boil, stirring until the sugar has dissolved. Once the mixture has come to a boil, do not stir it any longer. Continue to cook for about 5 minutes or until the mixture turns a light amber color, swirling the pan occasionally to ensure even coloring. Remove from the heat and stir in the warm almonds, making sure the almonds are coated evenly with the sugar mixture. Working quickly and carefully (the mixture is screaming hot!), spread the almond mixture into an even layer on the prepared sheet pan. Let cool until hard, about half an hour. Break into pieces. Store covered at room temperature for up to a week.

This just in… Senate Revamps School Nutrition

Amy — Tue, 10 Aug 2010 22:06:51 +0000

Lunchtime memories from elementary school still hold a very special place in my heart. I remember bobbing up and down in the hot, sticky lunch line, likely standing on tippy toes, anxious for a glimpse of the rations being slopped into square slots on beige plastic trays. A good day would be greasy pizza or day-glo orange mac-n-cheez; a bad day would resemble roast beef with lukewarm au jus that smelled of beef flavor and rust. I would practically drool thinking about my own little corner of heaven if I spotted rectangles of droopy pizza and ice cream cups, already planning to wash everything down with a quaff of chocolate milk. I wouldn’t even give a second thought to the olive-green string beans or mushy corn niblets on my tray that would inevitably find a new home in the child-sized trash bins at the back of the cafeteria. School lunch may be a straightforward concern for a child, even a future dietitian, but experts have been pleading with the government to revitalize nutrition served up in American schools. This is because the United States is suffering from an unbelievable paradox: Nearly 1/3 of American children are overweight or obese, while 16.7 million are food insecure, meaning they lack adequate money or resources for food. The good news is the Senate just passed the Healthy, Hunger-Free Kids Act of 2010 to relieve hunger while attacking childhood overweight and obesity. The act reauthorizes and expands accessibility to federal women, infant, and child nutrition programs already in place, but major updates are wrapped up in a $4.5 billion package that takes giant steps toward meeting child health goals over the next ten years. Major provisions affecting school-age children include ensuring that all foods, including “competitive foods” such as snack foods and sugary beverages sold in vending machines, meet strict nutrition guidelines. Also, after school snack programs will be allowed to provide full meals to underprivileged children and reimbursement rates will increase by 6 cents for lunches served as part of the National School Lunch Program. Although 6 cents seems like a small increase, more than 30.1 million underprivileged children received free or reduced-price lunches in 2008. In other words, schools will now have the resources to help more children and ensure all foods on campuses meet strict nutrition guidelines set forth in the Dietary Guidelines for Americans, even for foods sold in vending machines, à la carte lines, and from outside vendors. This will, finally, put the focus back on healthful foods, such as fresh fruits and vegetables. Yes, children will still have their favorite and their not-so-favorite lunch days, but the great news is that children will have access to healthful food. And of course, providing children with well-balanced meals improves learning, socialization, and builds lifelong, nutritious habits.

Etsy Roundup!

Brittany — Fri, 13 Aug 2010 17:00:38 +0000

I'm not artsy. I don't paint, sew, or make cute gifts for friends. So when I stumbled onto Etsy.com, I was an instant fan. And now that I’m at the Pear Bureau, a new world of pears has opened up to me – largely thanks to Etsy! Pear swag on Etsy is cute – we’re not talking chintzy ceramic pears or gaudy kitchen towels. I’m starting a wish list now! Here are some of my most recent favorites: Reusable Sandwich Bag (by Zummi): This perky, punchy sandwich bag is not only eco-friendly, it’s cute! I’d be happy showing this bag off in the office lunchroom or filling it with makeup for a weekend trip. Pear Coasters (by Crochele): These cozy coasters would look great on my coffee table or next to my keyboard. They’re locally made right here in Portland, OR, and they can be purchased in sets of 4, 5 or 6! Anjou Milk Soap (by bittertundra): I can already imagine the scent of this delicate soap. If it’s anything like an Anjou pear, it’s gotta be good. I’d love to give this soap as a housewarming gift or a thank you to friends who host me when I visit. That’s just a sampling of the fun, unique things to be found on Etsy. Happy shopping!

Plan to Succeed!

Amy — Wed, 18 Aug 2010 23:26:47 +0000

It’s August and school is starting very soon. This is my busy season, when the students head back to campus and I go a little crazy planning the semester, preparing new lesson plans, and learning too many new names. On top of teaching, our house is still being renovated, I haven’t had time for a vacation, and my garden is struggling in Colorado’s arid heat. (How long can it possibly take for a tomato to turn red??) Maybe this time of year makes you feel a little overwhelmed, too. When I start to feel overwhelmed, I often slip into panic mode and my usually healthful behaviors become less… healthful. When you’re overwhelmed, do exercise, eating well, and rest fall by the wayside because other things seem more important? Okay, deep breath. It’s time to get back to the usual routine and not neglect my health! This includes making time for exercise, sleep, going to the grocery store, and focusing on what’s really important. First, I’m going to write exercise and challenges (dinners, parties) into my planner so that I exercise and plan ahead to stay on track. Then, I’m going to schedule grocery store trips so I have time to make nutritious choices and don’t feel rushed. Finally, I’m going to get back to basics by focusing on fresh fruits and vegetables. When I’m running out the door to teach class, I tend to grab whatever is quickest. What could be quicker than a fresh pear or a baggie of cut veggies? Not to mention, these are the best choices to pack in energy and nutrients without sabotaging the other healthful behaviors I’ve written into my schedule. Planning ahead clears clutter from my mind so I can focus on the task at hand. It’s time to decompress and plan for success!

Growing Regions: Yakima

Brittany — Thu, 19 Aug 2010 17:24:06 +0000

We’re still waiting—very, very patiently—for this season’s fresh pear harvest to start. USA Pears should be popping up on supermarket shelves in the next few weeks, and I can’t wait to sink my teeth into a juicy, sweet Bartlett! In the meantime, let’s take a look at another of our fertile growing regions: Yakima. Like many of our growing regions, the Yakima Valley is known for its rich soil, mild climate, and open spaces, which combine to make the valley a perfect location to grow beautiful USA Pears, along with asparagus, cherries, apples, pumpkins, and dozens of other delicious fruits and vegetables. Oh, and let’s not forget the wine! Yakima is home to many local, award-winning wineries. The valley lies in the same latitude as France’s famous vineyards, making for the perfect birthplace of great wine varietals. It’s a great place to keep in mind if you’re looking for a girls’ weekend getaway! Want to learn more about this enticing region? Check out www.visityakima.com for more information. To learn more about the growers who bring fresh pears to your table, click on the video below!

The New Season is Here!

Lynsey — Wed, 25 Aug 2010 23:16:09 +0000

While everyone here at our office and our reps around the world are busy, busy planning for the new USA Pears season, harvest has finally begun! Bartletts and Starkrimsons will kick things off – look for them to start popping up in your local grocery stores soon!

I’m getting ready for a tour of the growing regions a bit later in the fall with groups from India and Russia. The most popular variety around the world is the Green Anjou. Many countries aren’t familiar with the lesser-known (but equally delicious in their own way) varieties. It’s a lot of fun to take visitors to the orchards so they can see all the different shapes, sizes, colors, and flavors of USA Pears!

If you haven’t already sampled all of the varieties of USA Pears, add it to your list of things to do this fall, and let us know which is your favorite (if you can choose just one)!

Change is Good

Amy — Wed, 01 Sep 2010 23:24:33 +0000

This past weekend, my husband and I hiked two Colorado 14ers, peaks stretching over 14,000 feet into the atmosphere (and we didn’t forget our pear packers!). This particular trip was bittersweet; it was an accomplishment indeed, but it marked the end of summer for us. More high altitude adventures will have to wait until next year, and I’ll soon have to dig out my snowshoes and long johns. I am a summer person; I love the sun, the temperature, the bounty of fruits and vegetables, and not having to wear a parka to check the mail. And as a summer person, fall seems to begin on September 1 (although, logically speaking, we officially have 3 more weeks of summer). Even though the warm, lovely days are dwindling and the nights are growing cooler and longer, I do get excited about the changing seasons. The leaves evolving from green to yellow, orange, and red, the crisp kiss of autumn air on your cheek, and the delight of the upcoming fall harvest give even the most loyal summer-ite pause. Pumpkins and butternut squash, sweet potatoes, corn, apples, plums, grapes, and of course, the heavenly pear – I love them all. And as a dietitian, the harvest has significant meaning: The unique colors and textures of each season’s bounty provide a different mixture of nutrients and interest for the palate. Now is a great time to take advantage of summer’s finale and begin transitioning into the new season; the pear harvest begins in August and continues through October. Change is good!

Celebrating the Chinese Mid-Autumn Festival

Lynsey — Wed, 08 Sep 2010 16:33:59 +0000

Greetings from Hong Kong! I'm wrapping up a two week tour of visiting the markets in Southeast Asia. It will be a few more weeks until the ships arrive with the first USA Pears of the season, but I have learned a lot on this trip to help prepare for the new crop! In Singapore and Hong Kong especially, the Chinese population is getting ready for the Mid-Autumn Festival. To celebrate, streets are decorated with lanterns, and typical foods include mooncakes - which are made from lotus seed paste - and pomelos. Look familiar? They look like giant Green Anjou pears! Pomelos, however, have a thick rind and the fruit itself is made up of wedges, like an orange or other citrus fruit. There is such a wide variety of tropical fruits available in these markets, so it was fun to see these pear look-alikes - and also interesting to realize that here, USA Pears are considered to be the exotic fruits!

Epicurious Entertains NYC

Brittany — Mon, 13 Sep 2010 21:03:29 +0000

Forget the Big Apple. From September 29 through October 3, New York City will be the Big Pear.

USA Pears will be flying off of plates and tongues at one of the city’s hottest foodie festivals: Epicurious Entertains NYC. We can’t wait to join Epicurious at their second annual event in the heart of SoHo. We’ll be sampling fresh pears, tasting the city’s best dishes, and learning from some of the world’s best chefs, including Mario Batali, Marcus Samuelsson, and Lidia Bastianich.

If you’re in the New York area, get your tickets now! They’re going fast. Visit epicurious.com for more information, including a full lineup of food events and big names. We’ll see you there!

New Study Encourages Plant Foods

Amy — Wed, 15 Sep 2010 18:24:16 +0000

The phrase low-carb has become part of our daily lexicon. But what exactly does this mean and what’s all the hype about carbs? A new study published in the Annals of Internal Medicine sorts out the conflicting information. Carbs, or carbohydrates, are one of the essential nutrients needed in the diet. When we think of carbohydrates, we usually think of plant foods – fruits, vegetables, grains, legumes, and nuts/seeds. The primary purpose of carbohydrates is to provide energy in the form of calories, so our bodies can walk, breathe, think, and function in society. Indeed, our brains and central nervous systems rely preferentially on carbohydrates for energy. However, carbs have gotten a bad name in the past years due, in part, to the popularity of low carbohydrate (or low carb) diets that are high in animal meats, such as the Atkins Diet. It makes sense that cutting out some sources of carbohydrates, especially processed/refined grain products, will reduce calorie intake, and thus support weight loss; however, a low-carb weight loss plan that encourage the majority of calories come from meat sources, rather than plant foods, may not be the healthiest choice. The current study suggests that people who engage in a low carbohydrate diet high in animal meats are at increased risk for heart disease and cancer. Women (86,168) and men (44,548) without heart disease, cancer, or diabetes were followed for 26 and 20 years, respectively. A low-carbohydrate diet based on animal foods was associated with higher mortality rates in both men and women, whereas a low-carbohydrate diet based on plant sources was associated with fewer cardiovascular disease deaths. This study suggests that plant foods are the foundation of a healthful diet, and that diets should be balanced and moderate between the food groups. Fruits, vegetables, grains, legumes, and nuts/seeds provide carbohydrates, vitamins, minerals, and energy. So, start (and end) your day with nutrient dense plant foods. Try slicing a pear into oatmeal or cold cereal, or grab one to go!

Pledge to Your Health

Brittany — Fri, 17 Sep 2010 00:04:30 +0000

It’s not always easy to eat well, but it’s important. I know sometimes I’d rather tear into a bag of potato chips for an afternoon snack instead of reaching for the piece of fruit I brought to work. But then I remember how much less energized I feel after eating salty, processed foods. I’m fortunate to have been raised with an abundance of fresh produce, and I’m trying to keep up that habit as an adult. Now, I have a tool to help me remember!

This month, the Produce for Better Health Foundation launched a pledge drive to increase fruit and vegetable consumption. September is National Child Obesity Awareness Month—a reminder that our diets can always be improved by fresh, natural foods. I’ve taken the pledge to fill half of my plate with fruit and vegetables every day, and I encourage you to pledge, too. It’s easy! You can choose from three levels. Take a step to ensure your health today—you can sign up here. Pledge Card Tracking Sheet - Adults Tracking Sheet - Kids Click on the links above to download a pledge card and tracking sheets for you and your kids. Keep track of your healthier habits for two weeks, and we’ll send you a pear package to keep you motivated! Just email me a copy of your completed tracking sheet. Our pear package includes fresh recipe ideas, a pear slicer, and a pear packer to keep your ripe pears bruise-free while you're on the go. Pledge today, and visit our recipe page for inspiration! (Click here to see how I’m filling half of my plate tonight.)

Bosco Sails the South China Sea

Lynsey — Thu, 23 Sep 2010 00:39:30 +0000

On my last day in Hong Kong, I grabbed Bosco and took a ride on the Star Ferry across the incredible Victoria Harbour. The 10-minute ride cost me only 2.50 Hong Kong Dollars, which is about $0.32 in the U.S. (Bosco rode free), and provided spectacular views of the impressive city skyline.

In Hong Kong, the wet market is a popular place to buy fresh foods, fruits, and vegetables, which of course includes pears! The name comes from the fact that the floors are typically sprayed down with water to keep things clean. There are many stalls, each offering an assortment of products. Customers are looking for freshness, quality, and more variety than what is usually found in a grocery store. The indoor market that I visited also provided air conditioning – a nice break from the humidity!

Hood River Harvest Ride

Brittany — Thu, 23 Sep 2010 23:14:17 +0000

I’ll be at the Hood River Fairgrounds bright (cross your fingers) and early on Saturday morning for the second annual Harvest Ride. I won’t be on a bike, but you should be!

The Harvest Ride offers five different riding paths through the beautiful countryside surrounding Hood River. While on your ride, you can take a break at one of the many farm stands and purchase a healthy natural snack. If your eyes are bigger than your appetite, you can leave your purchased pears or apples behind and the HRHR crew will bring them back to the fairgrounds for you!

Join hundreds of other bike enthusiasts for food, a great ride, and a celebration of the Columbia Valley’s bounty. Registration includes a finish-line lunch. Space is going quickly, so sign up now!

Check out the site for more info: www.hrharvestride.com.

If you’ll be there, swing by the USA Pears tent for some pear swag and info!

Pear and Spinach Salad with Parmesan Vinaigrette

Brittany — Mon, 27 Sep 2010 18:29:03 +0000

Tender spinach is tossed with sliced fennel bulb and sweet pears in this simple salad that delivers complex flavor. Make it an entrée salad by adding 4 ounces of grilled chicken per person. Ingredients 2 tablespoons balsamic vinegar 2 tablespoons freshly squeezed lemon juice ¾ teaspoon salt 1 small clove garlic, finely chopped or grated on a microplane zester (about 1 teaspoon) 1 large bunch or bag spinach 1 head butter or red lettuce 1 small bulb fennel 1 Bosc or Green Anjou USA Pear ½ cup extra virgin olive oil ¼ cup freshly grated Parmesan cheese Freshly ground black pepper to taste Extra parmesan cheese chunk for garnish (optional) Directions In a small bowl, combine balsamic vinegar, lemon juice, and salt. Grate garlic clove into mixture and set aside. Wash and dry spinach and lettuce leaves. Tear into bite-sized pieces and put in a serving bowl. Cut fennel bulb in half and slice lengthwise as thinly as possible. Cut the pear in half and core. Thinly slice. Slowly pour olive oil into balsamic-lemon mixture, whisking constantly until the oil is fully incorporated. Add Parmesan cheese and several grinds of black pepper. Drizzle desired quantity of vinaigrette over greens and toss lightly to coat. Add the pears and fennel with additional dressing and toss again to incorporate. Use a vegetable peeler to add thin curls of parmesan cheese for garnish if desired. preparation time: 15 minutes yield: Serves 4 to 6

Gluten-Free Pear Almond Cake

Brittany — Tue, 05 Oct 2010 17:46:52 +0000

Pears and almonds have a natural affinity for one another, and this cake lets it shine. The cake somehow winds up being amazingly buttery, even though it is completely dairy-free and does not even use a dairy-free butter substitute. It’s best served warm, and great with coffee!

Ingredients 4 ripe but firm USA Pears, divided 1 ¾ cups plus 2 teaspoons granulated sugar, divided 1 tablespoon freshly squeezed lemon juice 3 ¼ cups finely ground blanched almond meal 8 large eggs 1¼ teaspoons pure vanilla extract, divided 1 tablespoon agave nectar or honey 1 tablespoon grapeseed (or other neutral tasting) oil ½ cup sliced almonds Directions Preheat the oven to 350 degrees. Lightly spray a 9 or 10 inch springform pan with gluten-free nonstick cooking spray. Cut a circle of parchment to fit the bottom of the pan, place in the pan and spray it lightly with more cooking spray. Peel and core the pears. Chop three of the pears roughly and slice the fourth into about ¼-inch slices. Take the chopped pears and put in a small, microwavable bowl with the lemon juice and 2 teaspoons of sugar. Cover and microwave on high power for 4 minutes. (Alternatively you can cook on the stove for 10 minutes over medium heat in a covered saucepan.) Mash the pears into a coarse puree with a fork or wooden spoon. Let cool. Put the almond meal and 1 ¾ cups of sugar in a food processor and give it 4 or 5 long pulses. Add the eggs, 1 teaspoon of vanilla extract, and the cooked pears and puree the mixture. Pour into the prepared pan. In a small skillet, heat the agave nectar or honey with the oil, stirring to mix until the mixture starts to bubble. Take off the heat and stir in the remaining ¼ teaspoon of vanilla. Add the pear slices and toss gently to coat. Sprinkle the sliced almonds over the top of the cake. Add the pear slices in a spoke configuration and spoon the agave nectar or honey/oil mixture over the top of the cake. Bake for 45–55 minutes or until the cake is nicely browned and a toothpick inserted into the center comes out clean. Check the cake after about 35 minutes; if it is browning too much, place a piece of foil over the top. Let the cake cool in the pan for about 30 minutes, then remove the sides of the pan and transfer to a serving platter (removing the parchment is optional, but recommended). yield: Makes 12 slices

Be the Biggest Winner

Amy — Wed, 06 Oct 2010 18:19:45 +0000

It’s a new season of The Biggest Loser, NBC’s hit weight loss show, and already contestants are being sent home. The show sucks me in each season, since it’s such a bizarre combination of nutrition, exercise, and drama. It’s always difficult for me to watch the contestants beg to stay, especially in the beginning of the season. They are so afraid to go home because they are still learning how to eat and exercise as part of a healthy lifestyle, don’t have supportive home environments, and have to face a lifetime of bad habits (usually a lot of processed foods, take-out, and fast food). In light of the current obesity crisis, it’s no wonder the show is a hit. We can’t all be contestants on The Biggest Loser or move to a weight loss ranch, but we can all learn something from the contestants. First, increasing physical activity indeed burns calories. Second, contestants make their own meals instead of eating out. Many restaurant meals contain 2 to 3 times the amount of food most people need at one meal, and usually contain excessive calories, fat, and sodium. Third, contestants always include fresh fruits and vegetables in their meals and snacks. Vegetables and fruit, such as pears, are nutrient-dense foods, meaning that they contain essential nutrients without being heavy on calories. Indeed, including fresh produce at each meal and snack packs a nutritious punch that won’t sabotage your diet. Although you may not (and should not) lose more than 1 to 2 pounds per week, a few changes can go a long way!

Epicurious Entertained

Brittany — Tue, 12 Oct 2010 00:33:59 +0000

Last week, I traveled to New York City with my co-workers to represent USA Pears at the second annual Epicurious Entertains NYC event. Let me tell you, Epicurious entertained! Cristie, Lynsey, and I had a great time sampling pears for New York foodies, chefs, and kids. Consumers were able to taste fresh Comice, Bosc, Bartlett, and Starkrimson pears—for some, it was their first time to taste the varieties fresh from the tree! On Friday, we watched legendary chef and cookbook author Madhur Jaffrey create dishes from her brand-new cookbook. She was followed up by Dorie Greenspan, who prepared her favorite recipes from her cookbook, Around My French Table. On Saturday, we partied, danced, and snacked with kids! They sampled fresh pears, took home a ripe Bartlett in their pear packers, and decorated aprons on the roof deck. These kids loved pears! We also huddled around the Epicurious kitchen to watch adorable Ella Knack, age 2, make gnocchi with her dad, Benjamin Knack, a Hell’s Kitchen star. She was quite the chef! We had a great time sampling famous recipes and eating from some of New York’s best restaurants (in my humble opinion). Who doesn’t love a good slice of New York pizza? Now, we’re excited to try YOUR recipes! If you haven’t entered our recipe contest, do it now! Visit the contest site for information on the different varieties of USA Pears, ins-pear-ation, and ripening tips. You could win a spa getaway for two to Oregon wine country!

Runner's Delight

Amy — Fri, 22 Oct 2010 23:37:01 +0000

I finally did it, I ran my first half marathon! I completed 5k and 10k races in the past, but always wanted to run a half marathon. Well, last weekend, months of training culminated in the Rock ‘n’ Roll half marathon on a beautiful day in the heart of Denver. The course featured lush parks, mountain and skyline views, and plenty of music to keep the runners on their toes. I even had my own personal cheering section; dear friends and my husband met me at several places along the course to give me a much needed boost! The first 8 miles felt really comfortable, and despite some foot discomfort between miles 8 and 9, I got my second wind and finished the race strong. The training and cheering certainly paid off – I exceeded my personal goals. But I noticed after about 12 of the 13.1 miles, and what seemed like gallons of water and sports drinks along the course, my body was aching for some real food. In addition to staying hydrated and consuming electrolytes lost through sweat, the body requires carbohydrates to fuel through performance. But after months of long runs and trying a variety of quick energy sources, all sorts of bars, goops, and elixirs, I was ready for a real post-run meal. In my gear bag, safely tucked away near the finish line, was a homemade peanut butter sandwich and a ripe, fresh pear. Not only was I salivating thinking about it, but it was an ideal combination or carbohydrates, protein, and a healthy dose of vitamins and minerals to recover and repair. Plus, it was simple, natural, and delicious! I felt amazing as I ran through the finish line, elated by my accomplishment. Pounding the pavement and achieving my hard-earned goal, could anything taste sweeter than this?

Pear Ghosts

Brittany — Thu, 28 Oct 2010 17:25:06 +0000

Scary, I know... To get into the spooky spirit, I decided to create some pear ghosts for Halloween. They were really simple to make, and they would be adorable as party centerpieces. They’d also make a sweet treat for your trick-or-treaters! To make my Bosc pears ghostly, I whipped up some vanilla frosting. I learned how to make simple homemade frosting from my mom – put powdered sugar in a bowl with half a stick of softened butter, add some milk and vanilla extract, and whip it. I omitted the vanilla this time – I wanted bright white ghosts. You could also use candy coating or maybe white chocolate for an extra-decadent ghost. Once the frosting was smooth, I put it in the microwave for 30 seconds to melt it a bit. I stuck a wooden skewer into each pear (near the stem) and then dunked each pear into the bowl of frosting. I used a spatula to cover the pear with frosting and even out the coating. Next, I melted some chocolate chips in the microwave and put the smooth, melted mixture into a small Zip-loc bag. I closed the bag and cut the tip off of one bottom corner. I used the baggie to make my ghosts’ eyes and mouths. Can you tell I started with the guy on the right and finished on the left? The first pear’s scream is more of a goatee. Oops. I set them out to dry on a paper bag, and voila! Spooky yet sweet Halloween décor. Boo.

Pear Bowl 2010

Brittany — Fri, 29 Oct 2010 21:00:42 +0000

Last Friday, the Cashmere Bulldogs faced off against the Cascade Kodiaks of Leavenworth in the 40th annual Pear Bowl. The rivalry takes place in the heart of our pear growing regions in central Washington, where the teams are friendly, but the competition is fierce! Cashmere continued its winning streak this year, defeating the Kodiaks 35-6 and clinching the title for the fourth consecutive year. Bosco joined the team mascots and cheerleading squads to rally the crowds with fleece USA Pears hats and plush Pear Buddies. After the game, Leavenworth Echo Sports Editor Ian Dunn chose the Pear of the Game. This year, the Pear of the Game players were Cascade senior wide receiver Ethan Nash and Cashmere quarterback Tyler McNair. Congratulations!

A Convenient Truth

Amy — Thu, 04 Nov 2010 22:13:31 +0000

My students follow a trimester schedule, which means that finals week is coming up very quickly! I’ve noticed, over the past few weeks, that they are bringing more convenience foods to snack on during class… especially fast food and “bars” of all sorts (candy, energy, granola, etc.). Although these foods serve a purpose, usually a quick fix on-the-go, there are certainly better choices available. Here’s the kicker: My students are all studying nutrition to become registered dietitians! Intrigued, I asked a couple of them why they made these choices. The answer? The same that any of us would give – they’re busy, stressed, not getting enough sleep, and don’t have any time. As a teacher and registered dietitian, I know that proper nutrition fuels academic performance and helps our bodies cope with stress (work, school, family, the holidays). So follow the suggestion we came up with for when life gets in the way of healthful decisions: Take a few minutes. Just a few! Before those days when you’re going to be pressed for time, stop at the grocery store for ten minutes. Pick up a jar of peanut butter, whole grain bread, some low-fat yogurt, and a couple handfuls of convenient fruits and veggies. Pick produce that you can slip into a bag or briefcase, snack on between classes or meetings, and that can be cut onto a sandwich or dipped into peanut butter or yogurt. Try pears, tangerines, bananas, carrots, celery sticks, and cherry tomatoes. Your body and mind will thank you!

Pear Chips

Brittany — Mon, 08 Nov 2010 11:30:20 +0000

After a recent USA Pears photo shoot, I brought pounds of Bosc pears home to my kitchen. Lucky me! I wanted to make something with them—something simple and healthy. After a little research, er, Googling, I settled on pear chips. They’re tasty, easy, and pretty!

Here’s how you can make them: Preheat your oven to 200 degrees. Using a mandoline (if you’re fortunate enough to own one) or a knife (if you’re not, like me), thinly slice pears into chips. I sliced mine both crosswise and lengthwise to keep things interesting. Bosc pears work well, with their dense flesh, but also take a bit longer to cook. Try any variety of USA Pears. Place the slices on a Silpat mat or parchment-lined baking sheet in a single layer. Bake for 20-40 minutes, turning the chips halfway through. The baking time can vary greatly depending on the thickness of the slices, your oven, and the climate. Keep an eye on them—you want dry chips, but not burnt ones! You can also sprinkle the chips with ground ginger, cinnamon, sugar, or other spices before baking. I tried a tray with cinnamon and one with both ginger and cinnamon. The cinnamon ones were my favorite! Enjoy!

Little Pear in the Big Apple

Lynsey — Fri, 05 Nov 2010 16:43:41 +0000

While Epicurious Entertained NYC, Anjoulina found a little time for sightseeing in Manhattan. Just in case it's not obvious, Anjoulina is a Red Anjou pear - recently harvested and fresh at the grocery stores now! Red Anjou pears are sweet and juicy, and add gorgeous color to any recipe - from salads and desserts to main courses. Be sure to Check the Neck for Ripeness to get the best eating experience! And speaking of Epicurious - don't forget to enter our recipe contest! Visit the contest site to learn all about USA Pears and submit your culinary masterpiece for a chance to win a spa getaway for two to Oregon wine country!

Growing Regions: Medford

Brittany — Sat, 13 Nov 2010 00:28:55 +0000

With the holiday season quickly approaching, it’s time to take a look at the fourth of our growing regions, which is well known for producing the world’s favorite Christmas pear – the Comice. Welcome to Medford, Oregon! Medford is home to Harry and David headquarters, the company that sells the gift basket favorite, in addition to lots of up-and-coming Oregon wineries. The small Southern Oregon city is also in the neighborhood of Crater Lake, the deepest lake in the United States! Visit the Medford area for stunning natural views, award-winning golf courses, and wet and wild adventure on the Rogue River. Click here to learn more!

U.S. Fresh Fruit Carnival

Lynsey — Thu, 02 Dec 2010 01:07:24 +0000

Following the "Spirits of Healthy Living" promotion in Indonesia, this season USA Pears are proud participants of the U.S. Fresh Fruit Carnival in Taiwan! The promotion teaches Taiwanese shoppers about high quality, delicious, and nutritious fruits from the U.S. To kick-off the promotions that will take place in the cities of Taipei, Taichung, and Central Taiwan, a press conference was held with officers of the USDA's Foreign Agriculture Service office in Taiwan. The celebration included giveaways, kids' activities, and sampling of many different varieties of U.S. fruits, which, in many cases, are considered exotic in this part of the world. The promotion will last through the end of December (which is National Pear Month here in the U.S., if you hadn't already heard!), allowing shoppers to participate in nutrition workshops, a lucky draw contest through the official U.S. Fresh Fruit Carnival website, and recipe booklets to try at home. The posters and grocery store displays invite shoppers to step right up to Uncle Sam's big top to find fresh USA Pears, California Peaches, Plums, and Nectarines, Washington Apples, USA Apples, California Grapes, Northwest Cherries, and U.S. Blueberries. Sounds like one delicious carnival!

Get Crafty: Bedazzled Pears

Brittany — Thu, 18 Nov 2010 23:57:22 +0000

OK, the holiday season is upon us! Even though I’m not ready for it, my co-workers are playing Christmas music and we’re talking turkey over our morning coffee. That, along with these short, dark days, is urging me to settle in for a long winter. Here in Portland, it’s wet, gray, and getting colder every day. I figured the easiest way to bring a little cheer to my days is to get crafty! It’s especially fun because I’m not a crafter at heart. I have my artistic interests, but they lean more toward reading and writing than painting and stitching. But I knew my first project when I saw this in the November issue of Every Day with Rachael Ray:

Bedazzled pears?! Yes! Those “inexpensive” rhinestones weren’t quite so inexpensive at my local grocery store, so I picked up just a few packets of (adhesive) rhinestones and added a bottle of gold puff paint.

Here are the results:

Wouldn’t these be adorable on a Thanksgiving table, or even at a New Year’s Eve party? The idea is versatile, simple, and festive. I’ll toast to that! Oh, and watch this space for upcoming editions of Get Crafty (with USA Pears)!

Eat Well

Amy — Wed, 24 Nov 2010 17:00:05 +0000

Last week I attended the American Dietetic Association’s Food and Nutrition Conference and Expo with USA Pears, where nationwide dietitians come together to explore current topics in nutrition, try new products, and network. We handed out delicious pears to eager dietitians, discussing the flavors and nutritive benefits. The conference was a wonderful experience, but the final speaker, Anthony Bourdain of Travel Channel’s No Reservations, left me with food for thought. He gave an insightful look into global food culture, how food affects us as a society and as individuals. Food is a social experience for humans; people come together over food. His final words struck a chord with me, “Eat well.” I think that sometimes we dietitians lose sight of what’s really important; food isn’t just a nutrient delivery device! It has meaning and it should always be delicious. One of my fondest memories is of my mother preparing Thanksgiving dinner, not just because the food was delicious or filled the house with the aroma of turkey and pumpkin, but because my mother was pouring her heart and soul into each dish. Each bowl, plate, or platter contained protein, vitamins, and minerals to nourish our bodies, plus a cup of love, a measure of happiness, and a dash of laughter. The food brought us together to relish family and savor the connections we were making. Each meal is an opportunity to nourish the body and soul, to create new memories with friends and family. This is what I’m thankful for this holiday season. Bread Stuffing with Pears, Bacon, and Caramelized Onions If you are baking this delicious stuffing to accompany a holiday turkey, bake the stuffing while the turkey is roasting if you have room in the oven. Otherwise, bake it beforehand and reheat it once the turkey is done. Your guests will rave! Ingredients 1 tablespoon unsalted butter, softened 10 cups unseasoned dry bread cubes 8 ounces bacon, cut into 1-inch pieces 1 ¼ pounds frozen pearl onions, thawed and blotted dry 1 tablespoon golden brown sugar 3 firm but ripe Bosc or Anjou USA Pears, peeled, halved lengthwise, cored, and cut into ¾-inch cubes 3 large ribs celery, chopped ⅔ cup minced fresh parsley 1 ½ tablespoons fresh thyme leaves 1 ½ tablespoons minced fresh sage 1 ½ teaspoons salt Freshly ground pepper 3 large eggs, lightly beaten 4 cups canned low-sodium chicken broth Directions Preheat the oven to 350 degrees. Coat a deep 9 x 13-inch baking pan with the softened butter. Place the bread cubes in a very large mixing bowl. In a 10-inch sauté pan, cook the bacon over medium heat until crisp. Using a slotted spoon, drain the bacon and add to the bread in the bowl. Remove all but 2 tablespoons of the bacon fat from the pan, reserving the extra. Add the onions to the pan and sauté over medium-high heat, stirring frequently, until soft and lightly browned, about 3 minutes. Sprinkle the sugar over the onions and sauté, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes. Add to the bread in the bowl. Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat and swirl to coat the pan. Add the pears and celery and sauté, stirring frequently, until softened, about 4 to 5 minutes. Add the parsley, thyme, sage, salt, and a few grinds of pepper, and sauté 1 minute longer. Add this mixture to the bread cubes and stir to combine. Add the beaten eggs and stock to the bowl, mix well. Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.

Sports Candy!

Lynsey — Mon, 22 Nov 2010 17:06:58 +0000

Lazy Town is a children's TV program starring Sportacus - a super hero whose mission is to revive the citizens of Lazy Town by encouraging them to be active and eat healthy fruits and vegetables known as "Sports Candy" (or "Dulces Sanos," in Spanish). Throughout the month of November, Mexican kids can visit their local grocery stores to participate in a nutrition game at home, keeping track of their servings of fruits and vegetables with a Lazy Town sticker book. Kids that eat five servings of Sports Candy for three days in a row get to go online with their parents and download a free episode of Lazy Town. At certain stores, kids will even get the chance to meet Sportacus and other residents of Lazy Town in person! Pears are a nutritious addition to healthy diet - and fruits and vegetables as "Sports Candy" is a great way to encourage kids to eat well, stay active, and have fun!

National Pear Month

Brittany — Wed, 01 Dec 2010 20:58:17 +0000

It’s National Pear Month! There aren’t any streamers or noisemakers in our office, unfortunately, but I started celebrating early today with a juicy, sweet Concorde pear.

Every day this month, Lynsey, Cristie and I will be tweeting and posting to Facebook – be sure to visit our page for décor ideas, new recipes, and pear fun facts. Every Thursday in the month of December is Trivia Thursday on our Facebook page. Winners will have the chance to receive a box of fresh pears! Check back daily for lots of fresh ins-pear-ation! And snack on some pears!

Give Pears

Brittany — Fri, 03 Dec 2010 00:00:28 +0000

If you’re like me, your Christmas shopping list is still begging for your attention. I have the gift wrap aplenty, but no gifts. Yet. Christmas gifts can be difficult to find, but I’m looking through, er, pear-colored glasses this year for a fresh new take on giving. Here are some of my favorite ideas! For the cook: Give your favorite chef a reason to keep baking for you – give him or her this quirky European flan pan! Thanks to Rebeka Cohen of Owls and Pears for sharing! Tie this cookie cutter into the ribbon as a sweet treat! For your better half: Give your sweetheart this print, which reads “the perfect pear.” It’s a steal on Etsy.com. For the foodie: Your foodie friends will drool over this Intense Pear bar from Lindt. With dark chocolate and almond slivers, how could you go wrong? For the fun-lover: Encourage wordplay (I think it’s pear-fectly fun) with Pairs in Pears, a simple little game that you can take on the go! What pear-themed gifts will you give this year?

A Healthy Relationship with Holidays

Amy — Wed, 08 Dec 2010 23:53:43 +0000

This year, my husband and I enjoyed Thanksgiving with close friends. We rented a house in the Colorado mountains, packed our car full of groceries and games, and headed into the snow for a much-needed vacation. I was particularly looking forward to unwinding and decompressing after a few stressful weeks at work. We decided on a local holiday instead of traveling to see family this year, mostly to avoid a tense event involving airports, security screenings, and general travel anxiety. No matter where a vacation takes me, as a dietitian, I still have misgivings about holiday celebrations; holiday eating in our culture is a very social event, and there is the expectation of gluttony. Even the promise of a relaxing holiday still causes me to stress!

Thanksgiving dinner was exceptional; I made a tasty cheesecake for the first time, our friend Jennifer made a delightful Bosc pear salad, and of course, we savored the meal for two days straight. (Who doesn’t love leftovers?!) After the indulgent feast, we took three rambunctious dogs for a long walk - mostly to help the humans digest - watched movies, and jibed each other during some friendly card games. It was a particularly special holiday for me; I was able to rest and relax among friends away from the worries of the workaday world. Holidays are always going to be holidays; there will always be some misgivings. But, no matter how we dress or undress the holiday or the meal, it’s really about the celebration of time spent with loved ones that lingers after the oven cools and the pie is devoured.

Holiday Gift Baskets

Brittany — Thu, 09 Dec 2010 23:24:40 +0000

Christmas is just over two weeks away, and I still have family members to shop for! Recently, I’ve been thinking about giving something beautiful, simple, and well-received: a gift basket. In fact, fresh USA Pears are used in many holiday gift baskets, including these beauties from fellow pear lovers:

Known for their extravagant gift towers and picture-perfect pears, Harry and David never disappoint. They’re located in the heart of Medford, Oregon, one of the main growing regions of USA Pears. Check out their bounty here.

The Fruit Company: Their name and presentation may be simple, but their product will bowl you over. Every pear included in their watercolor gift boxes is grown in their own orchards in Hood River, Oregon. They have baskets for every holiday! Click here to see your options.

Based in Wenatchee, Washington, Bountiful Fruit offers a variety of fresh local fruit, including the vanilla-sweet Concorde pear. Visit their website to see their holiday offerings.

Naumes Fruit Gifts is a company with heart: they’ll match every gift purchase pound for pound with a fresh fruit donation to a nearby food bank! They offer everything from pear bath and body products to Pear Club membership! See their website for details. And don’t tell my dad what he’s getting for Christmas!

¡Participar en la Aventura!

Lynsey — Wed, 15 Dec 2010 23:43:43 +0000

Following last Spring's successful Marmaduke promotion, USA Pears is proud to partner again with Fox Pictures in Mexico for the premiere of their Gulliver's Travels movie, starring Jack Black - an adventure of huge flavor! In addition to billboards across the cities, kids can visit grocery stores in Mexico City, Monterrey, and Guadalajara to sample delicious USA Pear varieties and have their picture taken with character cutouts and receive a special frame as a gift.

Gulliver's Travels opens here in the U.S. on December 25 as a new twist on the classic story. While on assignment to complete an article about the Bermuda Triangle, Gulliver is transported to Lilliput, where he is significantly larger than the island's tiny citizens.

Gulliver's Travels Teaser

Get Crafty: Plain Pears

Brittany — Thu, 16 Dec 2010 23:47:15 +0000

Man, was I bummed last night. I had a plan to make some Gilded Pears (like these lovelies) for this blog post. I had some cute little Seckel pears in my refrigerator. I had time to get everything laid out in my kitchen. But I had no gold leaf, nor could I find any at my nearby craft stores.

I was stumped about what I would write about today. I even ate one of the Seckels in my despair, and gave another to my sister, sliced up in a bowl and dusted with cinnamon. It didn’t strike me until late morning today: I didn’t need to add anything to the pears to make them a craft project. They’re beautiful just as they are! Really, pears are an elegant fruit, whether they’re long necked and curved or round and bright. My own mother recently decorated a brunch table with a row of Bosc and Anjou pears. Take a second look at the bowl of pears above, or the lineup below, for some simple examples of how plain pears can be a natural, edible décor item. Just buy them, arrange, and voilà!

Pear and Squash Bruschetta

Brittany — Tue, 21 Dec 2010 19:07:28 +0000

The hearty combination of pears and squash makes the perfect seasonal appetizer. Bring it to your next holiday party and watch it disappear! Developed by Chef Craig Richards of La Tavola in Atlanta, Georgia. Ingredients 1 butternut squash (1–½ pounds) 2 yellow onions (about 1 pound), coarsely chopped 2 medium carrots, coarsely chopped 1 tablespoon extra virgin olive oil 1 tablespoon butter 4 sage leaves 3 ripe pears, cored and cut into half-inch cubes ½ pound loaf sourdough bread ¼ pound smoked ricotta or smoked mozzarella cheese Pumpkin seed oil or extra virgin olive oil Directions Peel squash. Combine squash trimmings, onion, and carrots in a large saucepan; add water to cover. Bring to a boil and simmer 45 minutes or until liquid is flavorful, adding additional water to keep about 3 cups liquid in pan. Strain. Reserve liquid and discard solids. Scrape seeds from squash and discard. Cut squash into ½-inch cubes. Heat olive oil and butter in a large shallow pan. Add sage and fry for 30 seconds or until crisp and fragrant. Remove sage with a slotted spoon; drain on paper towel and reserve for garnish. Add squash and pears to pan. Cook over medium heat, stirring frequently until just starting to brown. Add 1 cup of the squash stock and cook until reduced. Repeat, using about 3 cups stock. Pears and squash should be soft but still hold shape. Season with salt and pepper. Meanwhile, slice bread into ½-inch slices. Toast in oven at 350 degrees until golden brown, about 10 minutes. Spoon about ¼ cup warm pear-squash mixture onto each slice of bruschetta. Using a vegetable peeler, make ribbons of cheese and place on top of each. Drizzle with pumpkin seed or olive oil if desired. Garnish servings with fried sage. yield: Makes 12–14 pieces

I Want a Pear!

Lynsey — Wed, 22 Dec 2010 20:21:27 +0000

More details to come, but here's a preview of another exciting promotion we have coming up in Mexico! The Wannabes Starring Savvy is a TV show that airs in Latin America about six students at an arts academy boarding school with dreams of becoming pop stars, even though their school only teaches the classics. Luckily they find a local café where they can rock out, with a different disguise every week to hide from their strict principal. USA Pears are such a sweet and juicy snack, it's no wonder they ins-PEAR-ed this song!

Partridge in a Pear Tree

Brittany — Thu, 23 Dec 2010 19:07:07 +0000

We’ve all been humming along to a familiar Christmas song for weeks now. You know it: “five goooolden rings!” Here at the Pear Bureau, we even commemorate the holiday season with our Partridge in a Pear Tree ornament (see above). But what is that reference all about, anyway? I’ve seen people in pear trees and even bears in pear trees, but never, ever a partridge, so I decided to investigate this mysterious Christmas lyric. Here’s what I found: Nothing is clear about this song. It is English and/or French in origin. It may be a memory game, a catechism lesson, or maybe it was supposed to be all about birds. Let me break it down for you:

It was first known as a song – an English carol, most likely – that was played as a memory game. As players added verses with each day, the player who made a mistake had to pay a price, offering the others a kiss or a sweet.
BUT…if you take the song literally, then it likely comes from France, because the red-legged (French) partridge would be more likely to sit in trees than the native (common) partridge. Also, the words “in a pear tree” may be a mix-up of the French term for partridge, une perdrix, pronounced “per-dree,” which would make the line: “A partridge, une perdrix.”
Are you with me still?
A more modern theory claims that the song is a catechism lesson, meant to teach children some core tenets of the Catholic faith. This theory states that the partridge in a pear tree symbolizes Jesus Christ.
iTunes commemorates the 12 Days of Christmas with a fun app that offers a free gift from December 26 through January 6...but only in the UK. Because it’s where the carol originated?

I am thoroughly confused. However you celebrate the holidays, all of us at Pear Bureau Northwest wish you and your family all the best of the season. Cheers!

Dragon Well

Brittany — Tue, 28 Dec 2010 22:12:38 +0000

Ring in the New Year with this light and festive drink. Fresh pear, green tea, and lavender flavors combine in this verdant cocktail that delights the senses. Garnish with pomegranate seeds to give this gorgeous green drink an added pop of color. Ingredients 1/3 USA Red Anjou pear, cored and coarsely chopped (do not peel) 1 1/4 ounces pear vodka, such as Grey Goose La Poire or Absolut Pears 1/2 ounce pear liqueur, such as Clear Creek Pear Brandy or Aqua Perfecta Pear Eau de Vie 3/4 ounce green tea-infused simple syrup (see below) 1 ounce pear juice, such as Santa Cruz Organic Pear Nectar Dry Soda-brand Lavender soda Ice Pomegranate seeds, to garnish Directions Put pear chunks in shaker and fill half full with ice. Muddle until pear is broken down. Add pear vodka, pear brandy, green tea syrup and pear juice and top with ice. Shake well, until very cold, and strain into chilled cocktail glass. Finish by filling glass with lavender soda and adding 5 or 6 pomegranate seeds. To make green tea syrup: Bring 1 cup granulated sugar and 1 cup water to boil in small pot. Remove from heat and add 2 green tea bags. Cover and let sit for 20 minutes. Strain and chill.

Happy New Pear!

Amy — Wed, 29 Dec 2010 19:36:52 +0000

I’m feeling blue. The week after Christmas gives me the post-holiday blues; the holiday season causes much celebration and excitement, but it casts a long shadow into dreary January. It isn’t just my mind that feels down… my body feels completely defunct from overindulgence. I head into the holidays feeling in control and planning on moderation, but the comfort of family and home cooking lead to overindulgence. And, surprise, I’m not the only one who experiences this phenomenon during the holidays. I call it Last Supper Syndrome, because the holidays cause healthy eating to fold and then resume with renewed resolve “after the holidays.” Indeed, this is why weight loss plans tend to be so popular in January! Eating too much of less than healthful holiday choices makes me feel tired and soggy; that’s the best way I can describe it. A new year is a fresh beginning and the chance to feel better than ever. The New Year is a clean slate, or as I like to think of it, a clean plate. The best way to detox from a holiday hangover is to trash the leftover candy, cookies, pies, and heavy comfort foods, and stock up on fresh, clean foods to sink that waterlogged feeling and revitalize the body. I’m not waiting for 2011 to start, either; I’m heading to the grocery store to stock up on fresh fruits and vegetables, lean proteins, and whole grains. It’s a New Year restoration, not a resolution! And it’s as easy as starting with a simple, fresh pear.

Pear Symbolism for the New Year

Brittany — Thu, 30 Dec 2010 19:05:20 +0000

The calendar is turning in just two days—hello, 2011!

I’m all about resolving to become a better “me.” I start the New Year full of good intentions, and in recent years, I've become better about actually seeing those resolutions through. This week, as I reflected on 2010 and where it’s brought me, I realized that the very product I market—the pear—perfectly represents what most of us are striving to find in 2011. Here’s why:

In ancient China, people believed that pears represented immortality and prosperity because pear trees live for a long time.
In Korea, the pear symbolizes grace and nobility. The pear tree is a symbol of comfort. In many Korean legends, the pear gives women fertility. It also bestows wisdom and health.
In some Christian contexts, the pear symbolizes the Virgin and Child, likely because of its sweetness. Here’s a literal example (note the pear):
In the novel Their Eyes Were Watching God by Zora Neale Hurston, the pear tree symbolizes inner peace.
The pear is a symbol of affection in many cultures. In Chinese, the word li means both pear and separation, so it’s said that to avoid a separation, friends and lovers should not divide pears between themselves. (More for me!)

Whatever you’re resolving to do or not do in 2011, look to the pear for inspiration. Eat a pear when you’re feeling down on your resolutions—it can’t hurt to have the symbol of prosperity, inner peace, and grace on your side! All of us at Pear Bureau Northwest wish you a happy and prosperous year in 2011. As you embark on another year, may you be filled with ins-pear-ation!

Torin Koos Takes Another Title

Brittany — Thu, 06 Jan 2011 20:27:09 +0000

Our favorite cross-country skier, Torin Koos, won his fourth U.S. Nationals title on Sunday, January 2 in Rumford, Maine. I caught up with Torin after his championship win to ask him about his 2011 racing season. Here’s what he had to say:

USA Pears: How did you prepare for the race? Torin Koos: The last couple weeks I’ve ratcheted up the intensity of my training. This takes me from being fit to being fast. I start racing in November. The season doesn’t end until April, so I decided I want to start skiing really fast from January on. It seems as if my preparation and planning is spot on. The morning of, I eat a big bowl of oatmeal, topped with real maple syrup and slices of Anjou pear for more pizzazz, as well as a bit more fiber. In the winter, I cut out the coffee every day except for race day. So I get a little extra pick-me-up with some locally roasted caffeinated coffee beans to add to the early morning culinary experience. After this, it’s off to the races to test equipment, get in a good warm-up and keep my head clear of everything except seeking speed at every opportunity. USA Pears: What does it feel like to win another national championship? TK: Taking home a national title has a special feeling of accomplishment. The biggest thrill comes in the moment of racing, though. I had a definite game plan about how I would win this race. After this, it was up to me just to go out there and execute. And it just so happens on a day everybody was aiming to be in top shape, I had the best combination of fitness, tactics, technique, and skis. USA Pears: What’s next for you? TK: U.S. Nationals also doubled as the 2011 World Championship Trials that start in late February in Oslo, Norway. The crowds and competition should be incredible there, and I'm really looking forward to being even better there. Directly from Maine I'm heading to Davos, Switzerland for a couple weeks before meeting up with my Norwegian race outfit, Team Sjusjoen, to race in the Scandinavian Cup circuit before Oslo. Congratulations, Torin! We’re looking forward to hearing more good things in 2011.

Savory Lentil Stew with Red Wine Anjou Pear

Lynsey — Fri, 07 Jan 2011 20:59:16 +0000

Well, I was planning to share the winners of our "Pear Cheeeeeese!!!" photo contest in Russia today, but unfortunately Russia is still on its extended holiday for the New Year, so I wasn't able to get the final photos. So those will be something to look forward to for next time!

Instead, here is a recipe from Germany for Savory Lentil Stew with Red Wine Anjou Pear. As you can tell from the beautiful photo, it is a delicious meal that will warm you up in this winter weather!

Savory Lentil Stew with Red Wine Anjou Pear Ingredients 1 onion 2 tablespoons oil 50 ml (about 1/4 cup) Noilly Prat (Vermouth) 400 g (14 oz) lentils 1 l (4 1/4 cups) vegetable stock (instant) 250 ml (1 cup) red wine 50 ml (1/4 cup) red wine vinegar 6 tablespoons maple syrup 4 USA Anjou pears 1 leek 40 g (1 1/2 oz) dried cranberries Salt, pepper Chopped parsley for garnish Directions

Peel onion and dice. Heat 1 tablespoon oil in a pan. Add onions and steam until golden. Deglaze with Noilly Prat. Add lentils and stock. Bring to boil, cover and let lentils cook for 25-30 minutes until soft.
Add red wine, vinegar and maple syrup to a pan and let it boil for 5 minutes. Peel pears and cook in stock 6-8 minutes until soft, while turning the pears from time to time.
Clean leak, wash and cut in rings. Heat up remaining oil, add leek and let steam. Mix leek and cranberries, add to lentils and season with salt and pepper.
Remove pears from stock and keep warm. Reduce stock by boiling on high heat. Season lentil stew with stock to sweet-sour. Arrange pears with lentil stew. Serve garnished with parsley and enjoy!

Serves 4. Preparation time approx. 45 minutes

Go Ducks!

Brittany — Mon, 10 Jan 2011 23:52:28 +0000

It’s game day! Tonight, the University of Oregon Ducks face off against the Auburn University Tigers for the BCS Championship title. Our office is excited for the game, especially our president, Kevin—he’s a U of O alum and a proud Ducks fan. So when he realized that USA Pears naturally come in Ducks colors, we decided to get creative with our game day celebration! Here's what we dished up:

Yes, it is as delicious as it looks. Since you’ve seen the final product, I thought I’d give you a sneak peek behind the scenes of a photo shoot. Secret #1: All the food is real. We often eat it after the shoot has ended. Secret #2: That table isn’t exactly a table... The main trick to making a shoot look realistic and appetizing is the lighting, so re-creating the table gives the photographer more room to play with the lighting, and the food stylist has different angles from which she can make sure the guacamole looks chunky enough and the napkins can be read. Secret #3: See the ice in that bucket of beer? Yeah…it’s not ice. It’s giant bubble wrap! Convincing, huh? Whether you’re cheering on the Ducks tonight or looking forward to your Super Bowl spread, check out our menu for simple, healthy game day eats! Go Ducks!

Baby, It's Cold Outside!

Amy — Thu, 13 Jan 2011 19:58:19 +0000

It’s the dead of winter, and I mean dead – it was -7˚ in Denver last night! A blanket of snow and silence has descended on the city, the streets are slick with ice, and the thought of going outside is only a thought. Winter is sometimes hard for me; I like warm weather, playing outdoors day and night, and eating the fresh, zesty foods of summer. Cold weather makes life just a little bit harder… going to work is more of a chore, there are more excuses not to exercise or even leave the house, and cooking usually includes more frozen and flavorless choices. And let’s face it, winter is a time when many of us neglect our health and gain weight. Eating nutritious foods that energize the body and finding time to exercise is just as important during the winter!

Last night I ventured to the grocery store for some staples and inspiration, and found a nice selection of seasonal produce. Pears, for instance, are harvested in the fall and placed in cold storage for distribution throughout the year. This means that there are fresh, ripe pears available during the winter (I picked up some lovely Bosc and Bartlett pears). Not only good for health, they piqued my interest for experimenting in the kitchen. When it’s freezing outside and the snow is coming down, there is nothing nicer than preparing a warm delight to share with my hubby and cuddling in front of the fire to watch the snow. If I have to be indoors, I may as well enjoy it!

What’s on the menu this week? First up, Acorn Squash Stuffed with Wild Rice, Pears, Cranberries, and Walnuts, and perhaps Bartlett Pear Muffins for Saturday brunch. Yum!

National Hot Tea Month

Brittany — Fri, 14 Jan 2011 21:01:16 +0000

That’s right—January is National Hot Tea Month! And there couldn’t be a more fitting time. It’s warmed up a bit here recently, but I’m still drinking cups of hot tea at my desk all day just to stay warm. If you like to get a bit more creative in the kitchen, check out the following recipes for inspiration. Back in August, we put five food bloggers to the test. Their task? To pair USA Pears with Tazo tea in an original (and tasty!) recipe. Here are the results: Pears in Sweet Tea Syrup by Coconut & Lime OK, so this isn’t technically “hot” tea, but you get the idea. As Rachel of Coconut & Lime says, “[This is] the quintessential summer drink.” File this one away for summer, I say! Cinnamon Pear Dumplings with Ginger Tea Syrup by Eat, Live, Run YUM. Cinnamon and ginger perfectly complement pears. As creator Jenna says of the dumplings, “They’re good for your soul.” Spiced Ginger Pear Pie by In Good Taste “If you're looking for something sweet but not so sweet that you'll immediately need something salty, this is the dessert you're looking for,” says Maris of In Good Taste. Spiced Pear Butter by Hangry Pants “This is actually quite easy to make,” says Heather, “and tastes fantastic.” I’ll take her word for it! Iced Ginger Tea with Honey-Macerated Fruit by Healthy. Delicious. Again, maybe not the first thing you’re craving in the chilly middle of January, but it’s definitely something to keep in mind for the warmer months. The flavors of this “sangria-like iced tea” will deepen if you let it sit in the refrigerator for an hour or two before serving. Ahhh. And lastly, a simple and tasty dessert by the pros at Tazo: Spicy Ginger-Poached Pears. They’re great for a group dinner or a weeknight treat. Celebrate National Hot Tea Month in a unique way—put down the mug, put on your creative cap, and mix pears and tea for an extra-special treat!

Pear Almond Tart

Brittany — Tue, 18 Jan 2011 17:14:45 +0000

“If you are in need of something to end a meal with a lot of ‘WOW’ factor, but don’t have hours to spend in the kitchen, this is the dessert for you,” says recipe creator Carol Kicinski. Bosc pears are a great choice for this tart, as they hold their shape when baked, and their honey-sweet flavor shines in combination with the almond paste. Ingredients Crust 1 cup superfine white rice flour 3 tablespoons potato starch 1 tablespoon tapioca starch ½ teaspoon xanthan gum (Or substitute 1¼ cups of all-purpose gluten-free flour for the above ingredients) ½ teaspoon kosher or fine sea salt ½ cup (1 stick) unsalted butter, cold and cut into small pieces Up to ½ cup ice cold water Tart 1 8-ounce can Solo Almond Paste (not marzipan) ¼ cup powdered sugar 2 tablespoons melted butter 2 large eggs 3 large Bosc Pears 1 tablespoon freshly squeezed lemon juice 1 tablespoon granulated sugar 1 tablespoon apple, pear, or red currant jelly, melted - optional Directions To make the crust: Place the flour, starches, and xanthan gum (or all-purpose gluten-free flour) in the bowl of a food processor along with the salt. Pulse a few times to combine. Add the butter and process until the mixture looks like coarse meal with a few larger pieces of butter in it. With the machine running, add the water, a little at a time, just until the dough starts to form a ball around the blades. The dough should be soft but not sticky. Gather the dough into a ball and wrap with plastic wrap. Flatten the ball into a disk and refrigerate for an hour. Can be made several days ahead at this point and stored in the fridge. If refrigerated for more than an hour, remove the dough from the fridge about 10 minutes before rolling to let it soften a bit. Spray a 10- or 11-inch tart pan with removable bottom lightly with gluten-free, non-stick cooking spray. Roll the dough between two pieces of parchment paper or plastic wrap to about ¼-inch thickness and a little larger than your tart pan. Remove the top piece of paper and flip the dough into the tart pan then remove the other sheet of paper. Gently push the dough into the pan to fill it and remove any excess. If the dough splits, just push it back together. Preheat oven to 350 degrees. To make the filling: Crumble the almond paste into the bowl of a food processor and pulse several times to break it up. Add the powdered sugar, melted butter, and eggs. Process until the mixture is smooth. Pour the mixture into the tart crust and smooth the top with a spatula. Peel the pears, cut them in half and remove the core and the bottom end with a melon baller or paring knife. Lay each pear half flat on a cutting board, cut side down, and cut into ½-inch slices. Gently push the slices down with your hand to fan them out a bit. Slide a large spatula under the sliced pear half and place it on the filling with the top of the pear half facing the center of the tart. Repeat with remaining pear halves. Brush the pears with the lemon juice and sprinkle the granulated sugar on top. Bake for 40–45 minutes or until the filling is set. Brush the tops of the pears with melted jelly if desired. Let cool in the tart pan, then remove the outer ring and serve. yield: Serves 8–10.

Say Cheeeeeese!!!

Lynsey — Wed, 19 Jan 2011 22:13:24 +0000

As promised, Russia is back to work after the extended New Year holidays, and the results of the USA Pear photo contest are in! If you remember our holiday photo contest in Colombia last year, it's always interesting to see what people come up with and how they get creative. Here is my personal favorite, which just so happens to also be the grand prize winner! Prizes included a netbook computer, iPods, and free pears.

Here are a few other memorable entries, and you can view the top 20 finalists here.

Pears in the White House

Brittany — Fri, 21 Jan 2011 18:14:39 +0000

President and First Lady Obama held their third state dinner this week, hosting Hu Jintao, President of China. They pulled out all the stops—Michelle worked with event planners to schedule some of the nation’s best jazz musicians to entertain, and decorators decked out the Blue and Red Rooms with a custom motif. Most impressively, Michelle knows how to plan a seasonal, carefully sourced menu. Their first course: “D’Anjou Pear Salad with Farmstead Goat Cheese, Fennel, Black Walnuts, and White Balsamic.”

I was happy the White House chose to kick things off with a pear salad, of course, and what a salad it is! Anjou (or D’Anjou) pears are in season through the spring, and they’re a great complement to any winter salad. Available in green or red, the pears are sweet, yet firm, with a hint of citrus flavor.

If you want to re-create the decadent salad, we have a recipe for you! Try our Mache, Roasted Pear, and Fennel Salad with Port Vinaigrette. Topped with some goat cheese crumbles, it makes a salad fit for a president!

After some additional research, er, Google searching, I discovered that this wasn’t the first time the Obamas included pears on a state dinner menu. In 2009, the prime minister of India and his wife paid a visit to the White House, and their menu included Pear Tatin among the desserts. This Starkrimson Pear Cinnamon Cake recipe comes close. With its upside-down approach, the pears become beautifully caramelized, creating a beautiful dish!

For a more authentic version, I’ll refer you to the pros: Martha Stewart and Saveur magazine. The next time you host a dinner party, think of USA Pears. They’re an elegant fruit that can be included in any—or every—course!

Preference for Pears

Amy — Fri, 28 Jan 2011 18:20:48 +0000

Recent research published in the journal Appetite found that preschool children prefer the tastes of salt, sugar and fat and they equate these taste preferences to specific brand foods. The study focused on 3 to 5 year old children who responded to how tasty they found specific foods, both familiar “natural” (fruits and vegetables) and familiar “flavor-added” foods (soda, chips, etc.); children preferred the processed foods. The second portion of the study found that recognition of fast food and soda brands is linked to the development of a preference for sugar, fat and salt. Since taste preference develops at home, these results suggest that when parents frequently expose children to processed and convenience foods, children develop a taste specifically for those choices. Particularly in light of the current obesity epidemic, these data stress the importance of offering healthful choices to children from the beginning, so as taste preferences develop, preferences are developed for healthier choices. Indeed, infants start solids by eating plain foods – cereals, vegetables, fruit, and meats. As infants grow into children, it is just as important to continue offering these healthful choices and not adding unnecessary sugar, fat and salt. Helping your children eat well starts by repeatedly offering fruits and vegetables from the beginning!

National Chocolate Cake Day

Brittany — Thu, 27 Jan 2011 20:53:33 +0000

It’s National Chocolate Cake Day! What are you waiting for?! If you haven’t yet celebrated, don’t worry. I’ve dug up three delectable chocolate cakes that just so happen to include the lovely, complementary, ever-so-sweet pear. Get to baking! First up, Smitten Kitchen’s rustic Bittersweet Chocolate and Pear Cake. You know you want to dig into that.

Next, we have an Upside-Down Pear Chocolate Cake from the cookbook Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More. (This cookbook is delightful—we gave away a copy last year in an e-newsletter contest!)

And behind door number three, the symmetrical, gluten-free Flourless Chocolate and Pear Cake at BBC Good Food. The measurements are metric, since it’s a British recipe, but you can find some help with that online.

So, celebrate! Today you can have your cake and eat it, too!

Celebrating CNY with Flying Colors!

Lynsey — Wed, 02 Feb 2011 20:16:38 +0000

In honor of Chinese New Year, I thought we'd visit one of our Asian markets this week. We recently held a coloring contest in Taiwan. Sounds simple enough, right? I know I participated in many a contest at my local grocery store growing up, for every holiday - even taking home 3rd place and $10 prize one year for my bunny and Easter egg masterpiece. But Taiwan's dense population (meaning, there's a lot of people living in a relatively small amount of land) turned into 10,000 entries! Art professors and local artists judged the contest and announced 106 winners. At first glance, you might not realize that each entry started with the same coloring sheet—so you can see that we received some very customized and creative entries! Don't forget to pick up some Red Anjou pears for the year of the rabbit - remember that red is a very auspicious color in Chinese culture!

GONG XI FA CAI

恭禧發財

Go Packers!

Brittany — Thu, 03 Feb 2011 18:20:49 +0000

It’s almost game time, and Pear Bureau Northwest is rooting for the Green Bay Packers. Lucky for us (or should I say them?) their colors just so happen to match the bright hues of USA Pears – particularly the Green Anjou and the (ripe) Bartlett. If you’re hosting a Super Bowl party on Sunday, we’ll make it easy to score big with your guests. Here’s how you can pump up the excitement with pears: • Fill baskets, trays, or a large glass vase with green and yellow USA Pears—the colorful centerpiece can double as a healthy snack! • Place USA Pears in quesadillas—it’s the perfect Cheesehead tribute! • Serve this Pear Mango Salsa along with your chips and dips. The fruity mixture is festive and delicious! Visit our website for our complete green and yellow game day menu. Go Pack!

Show Your Love with USA Pears

Brittany — Thu, 10 Feb 2011 19:00:15 +0000

It’s almost Valentine’s Day! I decided to round up some unusual gift ideas involving, of course, USA Pears. First, you could go the obvious route and give, well, pears. Red Anjou pears are in season now, and with their pretty red skin and light citrus notes, they’re a lovely gift for any girl or boy.

Harry and David has some fun Valentine’s Day-themed gift sets. I especially like this Fondue for Two with their signature Royal Riviera Pears. If your sweetie has a knack for cooking, why not splurge on a Le Creuset dutch oven? Every cook I know covets one if they don’t own it already. And in bright, vivid red, it’s a fitting reminder of the romantic holiday.

Or if you’d rather focus on the experience, why not make your Valentine a delicious dessert? Poached pears turn decadent when they’re drizzled with chocolate sauce, as seen here. Looking for something lighter? Roasted Pears with Strawberry Relish will be sure to please your partner! Whatever you choose, make your Valentine’s Day especially sweet with fresh USA Pears!

Make Half Your Plate Pears!

Amy — Fri, 11 Feb 2011 17:59:16 +0000

The new Dietary Guidelines for Americans are here! Every five years, the U.S. Departments of Agriculture and Health and Human Services update the Dietary Guidelines, guidance that focuses on nationwide health promotion and disease risk reduction based on current nutritional science. Not surprisingly, the latest guidelines focus on trimming waistlines though physical activity and proper nutrition, including increasing consumption of nutrient-dense foods, such as whole grains, fruits, and vegetables. The guidelines form the basis for federal nutrition policy, but also provide specific messages to improve consumer health. One of these consumer messages, and in my opinion the most effective message, is to make half your plate fruits and vegetables. The most recent data reveals that 72% of men, 64% of women, and 32% of those younger than age 20 in the United States are overweight or obese.^1,2 The obesity epidemic is driven by many factors, including excessive consumption of processed and convenience foods. Half a plate of filling, nutrient dense produce is easy to visualize and easy to attain, and likely swaps out calorie-dense foods for better nutrition. So don’t wait, start your very next meal with a pear!

¹Flegal KM, Carroll MD, Ogden CL, Curtin LR. Prevalence and trends in obesity among U.S. adults, 1999-2008. JAMA. 2010;303(3):235-241. ²Ogden CL, Carroll MD, Curtin LR, Lamb MM, Flegal KM. Prevalence of high body mass index in U.S. children and adolescents, 2007-2008. JAMA. 2010;303(3):242-249.

illustration credit: Produce for Better Health Foundation

A Shopping Tradition

Lynsey — Fri, 18 Feb 2011 20:52:16 +0000

This photo from one of our traditional market promotions in Mexico has me longing for sunshine and farmers markets! Unfortunately, we'll have to wait a few more months for both to start popping up here in Portland. In Mexico, as well as other parts of Latin America, traditional markets are a popular destination for shoppers - and they sell more fresh fruits and vegetables than the supermarkets each year! Indoor or outdoors, you'll find a wide selection and affordable prices.

Prosciutto-Wrapped Pears

Brittany — Thu, 24 Feb 2011 19:20:22 +0000

In a recent effort to impress a group of acquaintances, I scoured the Internet for a simple, but dressy appetizer with USA Pears. Ever since they learned I work for the Pear Bureau, they’ve been asking me to bring pears to the next gathering. They said they were joking, but I told them I’d do it anyway. Enter this deceptively simple recipe: Prosciutto-Wrapped Pears. They look beautiful on a platter, but with only four ingredients, they’re so easy to make! To start, I caramelized an onion over medium heat and then added some reduced balsamic vinegar. You could also drizzle balsamic reduction over the finished product, but mine wasn’t quite as syrupy as I would have liked. I cored and sliced some Anjou pears, keeping the skin on for color. It’s helpful to slice them into planks, not angled slices—this keeps the toppings where you want them. Next, I laid a piece of prosciutto down, put a pear slice on top, and piled a few pieces of caramelized onion on top of the pear. I wrapped the prosciutto around the pear and onion, and voila! Thanks to The Food Addicts for the inspiration! Note: they baked theirs for extra crisp and sizzle; I, well, forgot that step entirely. But my friends gobbled them down anyway! Enjoy.

Pears: Powerful Prevention

Amy — Fri, 25 Feb 2011 22:54:13 +0000

In late 2010, my father was diagnosed with transitional cell carcinoma – cancer affecting the kidneys and urinary tract. In early December, the offending kidney and ancillary organs were removed with the hopes of preventing future malignancy. Of course, as his daughter I was frightened. As a dietitian, I was prepared to help him fight. Cancer, the invasion of genetic material and proliferation of cells beyond normal tissue architecture and function, is a frightening illness that poses a threat to quality and years of life. According to the National Cancer Institute, the most recent data reveals that 11,714,000 new cancer diagnoses were reported in the United States in 2007. As a healthcare professional I focus on prevention from the beginning… and that’s what my father’s surgery has given him, a new beginning. Nutrition is key to the body’s prevention strategy; you are what you eat, remember? I strongly believe in a plant-based diet – one that is based primarily on colorful fruits and vegetables. Indeed, the more fruits and vegetables the better. Produce is a natural source of vitamins, minerals, water, fiber, and phytonutrients; these key nutrients play many roles in cancer prevention. Fiber helps clean the body of impurities and thousands of phytonutrients exist with an equal number of healthful benefits. The most studied phytonutrient role is antioxidant action; laboratory studies confirm that antioxidants fight damage from intrusive molecules that may cause cancer. Likewise, benefits of fruits and vegetables must come from consuming the flesh; no benefits have been reported with supplements. The basis for a prevention diet is simple: eat fruits and vegetables with every meal and snack. Pears, an excellent source of fiber, phytonutrients, and a good source of vitamin C, the antioxidant vitamin, are a delicious prescription!

Liquid Pear-fection

Lynsey — Wed, 02 Mar 2011 18:21:22 +0000

The winners have been announced for this year's USA Pear drink recipe contest in Hong Kong, and the results are refreshing! The amateur mixologists are challenged to create an original, non-alcoholic drink recipe featuring USA Pears, for a chance to win gift cards to their supermarket of choice. For more USA Pear drink recipes, have a look at the winners from last year's contest in Hong Kong, as well as the beverage recipe page on usapears.org. You can also check out our pear-fect pear cocktails. Here's the recipe for this year's winner for "Most Delicious Anjou Pear Drink." Winning drink: "Fanaticism Anjou" Ingredients ½ of one Green or Red Anjou pear 2 slices ginger 100ml wheat grass juice Ice Cold water Directions 1) Peel, core, and slice the Anjou pears and ginger into small pieces 2) Mix ginger and water in a blender to slushy consistency, then strain. 3) Return the liquid strained from the ginger and water mixture to the blender; add Anjou pear, wheat grass juice, and ice. Blend. 4) Stir and pour. Serve and enjoy!

Preserve Your Pears

Brittany — Fri, 11 Mar 2011 00:27:28 +0000

One of the reasons I love pears so is that they’re abundant when so many other fruits simply aren’t. They’re harvested in the late summer and fall, and thanks to modern storage techniques, they’re plentiful through the winter and spring. I’ve been enjoying sautéed Bosc pears and fresh Anjou pears for weeks on end. And here’s the bonus: pears aren’t only versatile when they’re fresh, they can be dried, and even better, preserved so that they’re truly a year-round treat! If you’re like me, you may be intimidated by food preserving. There are so many variables at work! It’s scary! You’re working with pressure and perishable foods! Enter the experts, like Brook Hurst of the lovely blog Learn to Preserve. Call it what you will—canning, preserving, putting up—Brook is a pro. She’s not only creative in the kitchen, she’s inspired by saving every bit of food, from watermelon rinds to, well, the entire pear. “Preserving feels a little bit like magic to me,” she says. Visit her blog now to find recipes from Cinnamon Pear Sauce to homemade bacon! Thanks to Brook for sharing her recipes with us, too!

Cheers to Pears!

Amy — Fri, 11 Mar 2011 18:14:17 +0000

St. Patrick’s Day is just around the corner, and being a good portion Irish, I enjoy this particular holiday. Although it started as a religious holiday celebrating St. Patrick, one of the patron saints of Ireland, it has become much more of a celebration of Irish culture and… beer. I always feel conflicted regarding how our society celebrates St. Patrick’s Day – mostly the part about overindulging in green libations. Although alcohol does have a place in the diet, and indeed, does have nutritional benefits, drinking in excess is not healthful and seems to have become the way to celebrate in America. I plan to celebrate responsibly, meaning I’m going to take care of my body while commemorating the holiday. Already, I have a couple of events to attend and of course they involve drinking, early and often. I like the way my body feels when I eat well; so, I have a plan. I will still partake in the green foods, although not necessarily artificially colored green beers poured in excess. Nutritious green foods – leafy green vegetables and fruit, such as cabbage, spinach, and green Anjou and Bartlett pears – are going to be my celebratory foods of choice. Not only are they delicious, but I won’t regret indulging the next day. My Irish contribution is going to be soda bread, a favorite from childhood that my mother made every St. Patrick’s Day, but instead of raisins I’m going to craft it with pears. It can be made with dried pears when baked or fresh pears may be sliced on top. I will probably still have a beer or two, but why would I want to dampen my taste buds when I have such a delectable treat waiting for me? Let’s celebrate responsibly!

Celebrate St. Paddy's Day with Pears

Brittany — Thu, 17 Mar 2011 17:56:12 +0000

Top ‘o the mornin’ to ye! My Irish grandma would be proud if she saw me today—I’m wearing a green scarf and my lucky four-leaf clover bracelet, AND of course, I have green pears on the menu. Anjou pears are a fun and easy way to celebrate the day, Irish recipes or not. Lately, I’ve been loving simple sautéed pears. I just melt some coconut oil in a pan, lay thin slices of Anjou pear in the pan, and then flip them until they become translucent and start to brown. Before I remove them, I sprinkle them with cinnamon, and voila! I have a simple, delicious dessert. Or breakfast. Or midday snack. Other festive (green) recipes:

Feed the kids Pears in a Pod. They’ll be distracted, so you can hide leprechaun treats around the house while they snack.
Start—or end—your day with a vivid green Kale and Pear Smoothie. I like this rendition from Joy the Baker.
Tradition! With the inclusion of dried pears, this soda bread recipe from Epicurious is sweeter than a pot of gold.

However you celebrate, I’m wishing you the luck o’ the Irish today. Sláinte!

Dinner Party, Anyone?

Lynsey — Fri, 18 Mar 2011 21:45:26 +0000

Entertaining this weekend? Courtesy of Pear Panache Chef Stephen Ward of O’Connell Street Bistro in Auckland, New Zealand, you can serve up a gourmet meal with an international flair. Chef Ward's elegant recipe is sure to impress your guests! You can check out other mouth-watering recipes from our honored culinary professionals at PearPanache.com. Click here to see our internationally-featured chefs and their recipes from around the world!

Seared Whangamata Scallops, Pear & Vanilla Puree, Snow Pea Tendrils and Chorizo Oil

Serves 4 32 fresh Whangamata or sea scallops, cleaned Pear and Vanilla Puree 2 Anjou pears, peeled, cored and diced into pieces of equal size 100 ml (3.5 ounces) dry white wine 1 vanilla bean, split and scraped 1 bay leaf Pinch salt Chorizo oil 1 teaspoon smoked paprika 50 g (1 3/4 ounces) chorizo sausage 150 ml (5 ounces) canola or vegetable oil 150 ml (5 ounces) olive oil Fresh snow pea tendrils To make the pear puree, place the ingredients in a non reactive saucepan and simmer over medium low heat until the pears are soft. Remove the vanilla bean pod and bay leaf, strain off the liquid and set aside. Puree the pears in a blender using the cooking liquid to make a smooth puree and achieve the proper consistency, slightly thinner than ketchup. To make the chorizo oil, place the ingredients in a small pan and heat gently. Remove pan from the heat before the oil reaches a simmer. Set aside and allow to infuse. Strain when cool. To assemble the dish, lightly season the scallops and sear in a hot pan, about 1 minute per side. Place a cluster of pea tendrils in the center of a plate and a spoonful of pear puree on either side of it. Use the back of a spoon to smear it in an irregular line from rim to rim. Arrange 4 scallops on top of each smear of puree. Drizzle all over with chorizo oil.

Pears and Cheese

Brittany — Thu, 24 Mar 2011 18:38:09 +0000

March seems to be the unofficial month of cheese. And as you know, pears and cheese happen to go together like peanut butter and jelly, like milk and Oreos, like…well, you get the picture. We’ve been at three events in the month of March alone, sampling fresh pears along with a variety of Oregon cheeses. The Portland Boys and Girls Club held their annual Showcase of Wine and Cheese early this month, where we sliced succulent Taylor’s Gold pears, crisp Bosc pears, and juicy Anjous. Mid-month, we traveled down to Willamette Valley Vineyards to slice up pears at their Wine, Pear & Cheese Jubilee, and last weekend, we went way down south to the famed Rogue Creamery for the Oregon Cheese Festival. People had a great time sampling pears (the state fruit!) along with a variety of crumbly, creamy, rich and salty cheeses from around our lovely state. Are you hungry yet? Check out our website for ideas on how you can find your favorite pear and cheese pairings. Cheers!

Spring Clean with Pears!

Amy — Wed, 30 Mar 2011 16:47:31 +0000

Despite the chilly temperature, birds were busy chirping in the trees this morning; it’s the first definitive sign that spring has arrived in Denver! This time of year makes me want to open the dusty closets and start spring cleaning. But it doesn’t have to stop with the cobwebbed spaces in the house. How about spring cleaning your daily routine?

My introductory nutrition students always ask questions about cleansing and detoxifying the body. Although popular topics in the media, cleanse or detox diets are a bad idea. Most of these plans rely on unhealthful methods to remove “toxins” from the body, often encouraging tactics that eliminate calories, entire food groups, or rely on nutrient-deficient beverages. The truth is, the body has its own caretakers in the form of the liver, kidneys, lungs and gastrointestinal tract, the body’s filtering powerhouses driven by the high speed network of the circulatory system. These organs are designed to spotlessly clean and protect the body in its entirety. Be wary of diet scams that recommend purchasing products (shakes, powders, books, etc.) or that exclude entire food groups; some of these approaches can even cause hazardous medical complications. If you really want to protect your body and feel great, eat healthfully and exercise! The best diet is one that is high in fruits, vegetables and water, and moderate in lean proteins, whole grains, and low-fat dairy. Start by cutting out processed and fast foods and instead add fresh vegetables and fruits, such as pears, at each meal. In no time, you’ll feel energized and ready for spring!

Powered by Pears

Brittany — Thu, 07 Apr 2011 22:35:11 +0000

Last weekend, Ray Crittenden, Mid-Atlantic Regional Manager at the Pear Bureau, participated in the Ukrop’s Monument Avenue 10k with his son, Matthew. The race, which is held in Richmond, Virginia, is one of the biggest road races in the country! Ray and Matthew not only finished the race in good time, but walked an extra three miles to and from their car, racking up NINE miles of walking on Saturday! Nice work, guys! Just goes to show what you can do when you’re powered by pears…

Pear Excellence

Brittany — Fri, 15 Apr 2011 19:27:51 +0000

This Tuesday, the five regional finalists of our Canadian culinary student contest competed for the national grand prize – the Pear Excellence title and $5,000. The kitchen heated up as the finalists chopped, sautéed, peeled, roasted, and battered USA Pears and other ingredients to present their dishes before a panel of 8 esteemed culinary judges. The judges praised all the contestants, calling Melissa Drutz’s Pear and Potato Nests “innovative” and Amy Bonchuk’s Sauteed Amaretto Pears with Cheddar Bothwell Cookies “outside the box” and a great cheese pairing. In the end, the judges named Martha MacDonald the grand prize winner for her Savory Pear Appetizer plate, which included pear cranberry fennel coulis and pork, local blue cheese, and fried sage leaves in a roasted Green Anjou pear. Greg MacIver of LaSalle College won the People’s Choice award for his Pear Crab Salad with Crab Mayo and Tempura Cambozola Pears. View a list of all finalists—and the winning recipes—here.

Meet Your Needs with Pears

Amy — Wed, 20 Apr 2011 19:31:35 +0000

I’m working in a coffee shop today for a change of scenery and am astounded at the sheer number of coffee and tea beverages available, many bursting with excessive caffeine, sugar, and fat. According to the American Chemical Society, coffee is the primary source of antioxidants in the American diet.¹ This is not because coffee supplies so many antioxidants, but rather, because Americans drink so much of this caffeinated beverage. Although coffee does have nutritional benefits, this information suggests to me that Americans simply don’t eat enough fruits and vegetables! MyPyramid, the United States Department of Agriculture’s (USDA) food guidance system² recommends most adults consume 2 cups of fruit and 2.5 to 3 cups of vegetables each day to achieve optimal health; however, in 2005, the Centers for Disease Control and Prevention reported that only 32.6% of U.S. adults consume fruit 2 or more times per day and 27.2% consume vegetables 3 or more times per day. Indeed, we are falling far short of meeting our needs for these nutritious sources of antioxidants and essential nutrients! The USDA’s 2010 Dietary Guidelines suggest that fruits and vegetables fill half of your plate.³ This is an easy visual to make sure that you are filling up on nutrient-rich foods. It isn’t difficult to add fruits and vegetables to meals and snacks; try adding a delicious pear to cereal or with breakfast, a colorful variety of vegetables with lunch and dinner, and add another fruit for a snack. Not only will this provide important antioxidants to help fend off chronic illness, but these food groups are full of essential nutrients and will keep you feeling full throughout the day. Start right now!

¹Vinson JA et al. Polyphenols: total amounts in foods and beverages and U.S. per capital consumption. Abstract number AGFD 10. Presented at the American Chemical Society 230th National Meeting in Washington, D.C. August 28, 2005. http://www.acs.org ²http://www.mypyramid.gov ³http://www.cnpp.usda.gov/DietaryGuidelines.htm

Chocolate, Colored Eggs, and...Pears!

Brittany — Thu, 21 Apr 2011 23:15:53 +0000

Bunny ears. Jellybeans. Honey ham. Fruit. Ever since I can remember, Easter meals have always included the same family traditions, from “egg fights” to Mom’s homemade cinnamon rolls for breakfast. Egg fights aren’t as messy as they sound, by the way: you just bump your hard-boiled Easter egg against your sister’s or your dad’s, and if your egg comes out unscathed, you’re the winner! Then you choose another opponent and continue “fighting” until both ends of your egg are cracked, then you peel it and eat it. It’s a fun way to play with your food and eat it, too! Now that I’m older, I still appreciate some of the chocolate and the familiar old eggs, but I also look forward to including fresh fruit in our meal. To me, Easter not only signifies new life and celebration, but a new season, and I’m going to start a new tradition by putting fresh flavors on the table. I’m planning to make these Pancetta Crisps with Pear to contribute to the family dinner on Sunday. I think a pear-strawberry crostini or mini cheesecakes with pears would be a great addition, too. I’m looking forward celebrating traditions both new and old on Sunday. I’ll give my Dad the black jellybeans (gross), everyone will participate in a loud, boisterous egg fight, and the family will gobble down Mom’s cinnamon rolls—and my pear appetizers.

Spring is Slowly on its Way!

Lynsey — Wed, 27 Apr 2011 16:17:23 +0000

On one of the few sunny days we've had here in Oregon since about, October, I made the drive up the beautiful Columbia River Gorge for Hood River's annual Blossom Festival. It's always fun to visit one of our USA Pear growing regions - in addition to the beautiful pear orchards that are near-and-dear to my heart, the scenery, mountains, and rivers in each region are absolutely gorgeous! Unfortunately, Mother Nature's timing didn't quite match up with that of the festival, but with a closer look, you'll see that the buds are just beginning to bloom. And while I'm content to enjoy spring and summer, I can't help but also be anxious for the clear autumn days of harvest!

Here's a bonus photo to give you a better idea of what I mean when I say that USA Pear country is scenic: the majestic Mt. Hood. Because there's really no better word to describe it!

Culinary Flair with the Pear

Brittany — Thu, 05 May 2011 23:32:54 +0000

Photo Credit: Jon Pesochin, www.jonbenjamin.ca

Last Friday, breakfast disguised as dessert and dessert stole from salad. The three finalists of our third annual U.S. culinary student competition heated up the kitchen with their creativity, taking home newfound fame and fortune thanks to their flair with the pear. Chaz O’Neill’s Pomegranate Pear Stuffed Toast combined the naturally sweet flavors of (real) maple syrup, pear, and pomegranate in a dessert that looked like breakfast. Chaz, who hails from New England, prepared for the contest like a true student of cuisine, packing his secret ingredient—maple syrup from a local sugar shack—carefully in his suitcase. He was understandably nervous, then, when his luggage was lost in transit. Luckily, he received his suitcase (with maple syrup bottle intact) just two hours before he had to begin prepping his dish for the panel of prestigious foodservice judges. Michelle Soto of West Linn, OR, created a savory dish that could be fit for dessert or an appetizer. Her Savory Pear Basil Mini-Cheesecakes intrigued the judges, who remarked that the dish enlivened the popular salad combo. Our third finalist, Jacqui Wou of Santa Barbara, CA, went all out with her entry, preparing not only a dish, but an entire meal: meat, vegetable, fruit and starch. Her Perfectly “Peared” Lamb was beautiful and pear was indeed perfectly poached, said the judges. Visit our website to view the recipes and results, including the winner of the People’s Choice award!

Get Fit, Get Healthy, Eat USA Pears!

Lynsey — Wed, 11 May 2011 18:05:47 +0000

This TV commercial from India may be short and sweet, but it's a great introduction to the fact that USA Pears pack a nutritional punch! You can find out more by perusing the Pear Nutrition Facts page at usapears.org. And if you haven't already, check out Amy's blog here at The Pear Dish! As a Registered Dietician, she has great tips for incorporating a healthy diet into your everyday lifestyle - which includes, of course, pears!

Get Fresh with USA Pears!

Brittany — Thu, 12 May 2011 22:10:33 +0000

Here in Portland, the sun is finally starting to shine. I’m seeing signs of spring at my local grocer—fresh asparagus, strawberries, and salad greens—and in my yard. Tulips! Who knew?! Thanks to advanced storage techniques, fresh pears are in season through the spring, too, and they're a great complement to other fresh produce in salsas, salads, and shish kabobs. Check out the following recipes for some fresh ins-pear-ation: Crostini with Feta and Pear-Strawberry Salsa Pear and Spinach Salad with Parmesan Vinaigrette Spicy Fish Tacos with Pear Mango Salsa Pear Kabobs with Strawberry Dipping Sauce

Suit Up with Pears

Amy — Wed, 18 May 2011 18:32:10 +0000

Memorial Day is just around the corner, and that means it’s almost swimsuit season! If the thought of donning stretchy, revealing fabric over your winter body has you running for the hills, don’t fret; slimming down doesn’t have to be difficult or involve extreme measures. Based on the theory of Volumetrics from Barbara Rolls, PhD, we tend to eat the same volume of food from day to day. Humans like to eat; given the choice, most of us will choose to eat more rather than to deprive ourselves. Evolutionarily speaking, this protects the body against the possibility of future starvation. Based on the Volumetrics principles, making simple substitutions that naturally reduce calories without depriving the body can help slim the body.

The idea is simple: Fill up on foods that are lower in calories while still eating the same amount of food that the body craves. Across the course of the day, simply swap out fresh fruits and vegetables for more calorie-dense foods, such as those in bags and boxes. Produce is lower in calories than processed foods, nutrient-dense, and contains fiber and water to help satisfy hunger. So, start simply. At lunchtime, if you would normally eat a sandwich and chips, try a sandwich and a small side salad. For your afternoon snack, eat a pear with a little peanut butter to keep you satisfied until dinner. By making simple substitutions with fresh fruits and vegetables, you are making healthful decisions for your body that won’t sink your swimsuit!

Savvy & Peras USA hit Mexico City

Lynsey — Wed, 25 May 2011 19:16:53 +0000

Back in December, I posted a video about our upcoming promotion with The Wannabes Starring Savvy. Shoppers in Mexico can find USA Pear and Savvy displays in grocery stores, as well as participate in contests to win prizes. Savvy just wrapped up a visit to Mexico City and two concerts sponsored by USA Pears. Audiences were treated to awesome performances, a meet and greet with the band, the chance to win Savvy posters and t-shirts, and gift bags full of USA Pear goodies! Since not all of us were lucky enough to be there in person, here's a look at the fun!

Six Ways to Slice A Pear

Brittany — Thu, 26 May 2011 17:55:55 +0000

You know pears are versatile—you can eat them fresh, preserve them, and cook them in dishes both savory and sweet. But have you thought about the fun you can have with pear shapes? Whether you’re an adult who likes to play with your food, or a parent who needs help convincing your kids that healthy foods are fun, you’re sure to get some ideas from this blog post. I’ve rounded up six simple ways to slice a pear. This is just a starting point—from these designs, you can coax new recipe ideas, invent delicious desserts, and have fun with your food. Enjoy!

Simple slices: Cut, remove the seeds, and eat! Dunk into yogurt or nut butters if desired.

Lengthwise slices: This cut is great for sliding into quesadillas and sandwiches.

Crosswise slices: The seeds make pretty stars with this cut. You can remove the seeds with a corer, too. Sliced thinly, this style makes for perfect pear “chips” when dried.

Balls: These are made with a melon baller, scooping out the widest part of the pear. As this photo shows, pear balls take a simple dessert idea and make it quite elegant. Simply glaze the pears, spoon over ice cream, and serve! You can also dip pear balls into a solution of diluted lemon water and stick them on a toothpick for an elegant cocktail garnish. Pear “olives,” voila!

Julienned: Cut ‘em like toothpicks. Or matchsticks. Or batons. Whatever term suits your fancy. This cut is essential to making excellent pear slaw.

Diced: This cut readies pears for salads and side dishes.

A Grand Adventure

Amy — Wed, 08 Jun 2011 16:13:09 +0000

Summer is here and for many of us that means hitting the road to adventure. Last weekend I hiked through the beautiful Grand Canyon, no small feat for my first long hike of the summer. Noshing on fresh fruit, nuts, and trail mix from a precipice above the Colorado River was the pinnacle of enjoyment and accomplishment – what a sense of wonder. And thank goodness I brought extra water and snacks for the grueling hike back up the canyon!

Whether your summer travel plans include hiking, sun and sand, or 18 holes, staying fueled and hydrated are keys to health, safety, and enjoyment under the sun. Before heading outside, especially on a hot, sunny day, make sure to drink plenty of water and eat a light, balanced meal that includes carbohydrates, fruit or vegetables, protein, and some healthy fats. Some good choices include cereal, trail mix, a salad or a sandwich. Pack some snacks or meals to take with you, especially if you are going to be active or out for more than 3 hours. Fresh fruit, nuts, cheese, granola bars, or sandwiches are quick, easy sources of nourishment. Likewise, pack plenty of water – more than you think you will need! During hot summer months, drink 4-6 ounces of water every 15-20 minutes while active and consider a sports drink if you are going to be active for more than an hour. Then, take time to rest, hydrate, fuel, and enjoy! A little preparation keeps you safe to fully enjoy your summer adventures.

Putting Pears on MyPlate

Brittany — Thu, 09 Jun 2011 19:49:28 +0000

Whether I’m eating lunch here at the office or grabbing a bite from a local restaurant, I like to put my food on a plate. It makes it easier to see what I’m eating and just how big my portions are—much like MyPlate, the USDA’s new diagram. MyPlate will replace the Food Pyramid, which has been helping guide Americans’ nutrition choices for nearly 20 years. The new graphic is straightforward and simple. The plate shape is divided into sections for proteins, grains, vegetables, and fruit, with a smaller circle on the side for dairy.

Based on the prevalence of obesity in the U.S., this easy-to-understand approach can be an important tool. “This is a quick, simple reminder for all of us to be more mindful of the foods that we're eating and as a mom, I can already tell how much this is going to help parents across the country," said First Lady Michelle Obama. Half of the plate should consist of fruits and vegetables, which contain important nutrients, vitamins, and fiber. For more on fiber, view the Mayo Clinic’s tips and recipes. It’s easy to include pears on your plate, from salads and desserts to soups and sandwiches. Visit our website to view our recipe gallery. Stay tuned—we’re developing more ideas to help you put pears on your plate!

Get Them While You Can!

Lynsey — Wed, 15 Jun 2011 19:38:02 +0000

I came across this beautiful illustration from Belgium in our archives. What a great reminder that USA Red and Green Anjou Pears are still in season! Both Anjou varieties are sweet, juicy, and delicious! They're also very versatile: you can eat them out-of-hand (for me personally, a sliced Anjou is a great addition to my lunch on a daily basis), in salads, as part of an entree, or dessert. The recipe section at www.usapears.org has great options. And because the Anjou pear doesn't change color, remember to Check the Neck for ripeness!

Bacon & Blue Cheese Sliders with Pear Ketchup

Brittany — Thu, 16 Jun 2011 17:41:35 +0000

This delicious combination is perfect for Dad’s big day! This Sunday, let your dad relax and impress him with these savory sliders. The umami from the bacon and blue cheese blends perfectly with the tangy, inventive pear ketchup. This recipe was developed by Chef John Therres of Renaissance M Street Hotel, Washington, D.C. Ingredients Pear Ketchup 2 Anjou USA Pears 2 teaspoons clarified butter or vegetable oil ¼ cup diced sweet onion, like Walla Walla or Vidalia 1 cup clear apple juice or cider 2 to 4 tablespoons apple cider vinegar ⅛ teaspoon white pepper Kosher salt to taste Sliders 12 slices thick-cut bacon, well-chilled or frozen 3 tablespoons crumbled blue cheese 4 small soft rolls, preferably brioche Directions To make the pear ketchup, peel and core the pears and cut them into large cubes. Warm the clarified butter or oil in a sauté pan over medium heat. Add the onions and cook until they become translucent. Add the pears and stir to coat with the butter or oil. Add the apple cider and cook over low heat until the liquid is almost completely absorbed. Set aside to cool. Puree the mixture until completely smooth, and then add 2 tablespoons of vinegar and taste. The ketchup should be tangy, to help balance the fattiness of the bacon and cheese. Add the white pepper and salt to taste. Preheat the oven to 350 degrees. To make the sliders, use a food processor to chop the bacon. Keep the slices together and cut the bacon slab into several large chunks. Refrigerate or freeze the chunks until very firm. This will help keep the grind uniform, like ground beef, not mushy. Crumble the blue cheese into the ground bacon and form the mixture into eight 2-inch patties. Place the patties on a baking sheet or cast iron skillet and cook for 10 minutes. Turn the burgers over and cook another 10 to 15 minutes or until the internal temperature is 170 degrees. To serve, split the roll, toast if desired and spread one side with the ketchup. yield: Makes eight sliders

USDA Reveals MyPlate

Amy — Wed, 22 Jun 2011 16:41:50 +0000

This month, First Lady Michelle Obama and the United States Department of Agriculture (USDA) revealed the new food guidance system that replaces MyPyramid, the food guide system developed in 2005. The new icon, MyPlate, depicts food groups divided in appropriate portions on a plate to make planning healthful meals easier at home and when dining out. The focus for each meal is a half plate of fruits and vegetables, a quarter plate of grains, a quarter plate of lean protein, and a cup of dairy on the side. One of the key MyPlate messages is to make half your plate fruits and vegetables; USDA recognizes that Americans simply do not eat enough fruits and vegetables and encourages half a plate of these nutrient-dense foods at each meal to meet nutrient and fiber needs within reasonable calories. Likewise, consuming fruits and vegetables, rich sources of vitamins, minerals, fiber, phytonutrients, and water, has been linked to a healthier lifestyle that protects against various chronic illnesses, such as heart disease, high blood pressure, cancer, type 2 diabetes, and obesity.¹ Most adults need to eat about 2 cups of fruit every day, which is easy to achieve when following USDA’s new visual guidelines.

USDA recommends livening up your meals with fruits and vegetables. Not sure where to start? Plan your next meal using the MyPlate guidelines, and then try some USA Pears recipes for a fresh take on fruits and veggies. Then, get in on the action! As part of the new initiative, USDA wants to see how you put MyPlate into action. Take a photo of your plate and share it on Twitter using the hashtag #MyPlate, and when you liven up your plate with pears, make sure you also use the hashtag #USApears!

¹http://www.choosemyplate.gov/foodgroups/fruits_why.html

Raise a Glass to the Pear!

Brittany — Fri, 24 Jun 2011 17:52:55 +0000

With summer upon us, the pear trees in the Northwest are growing heavy with fruit to be harvested when the weather begins to turn cool again. I’m eagerly anticipating the new season’s crop—I can’t wait to sink my teeth into a brilliant red Starkrimson or a sweet, juicy Bartlett. As we’re enjoying the last Green Anjou pears in the market, I thought it would be fun to bring you a few ways you can enjoy Oregon pears when they’re not in season. Hint: In liquid form. Inventive vintners, distillers, and even soda makers across the Pacific Northwest have taken the unique, enticing flavor of the pear to create delicious beverages so you can enjoy pears year-round. Here are a few of my favorites:

Hoodsport Pear Wine This wine, made from Washington pears, is light, crisp, and sweet. As the website suggests, it complements chicken, seafood, and white sauce pasta dishes. For a decadent yet light dessert, try poaching fresh pears in pear wine – it takes the flavor to a whole new level.

Clear Creek Distillery Pear Brandy Clear Creek is world-renowned for this brandy. It is made from Bartlett pears grown in the Mid-Columbia region in Oregon. They also sell the brandy with the pear in the bottle—a truly impressive (and labor-intensive) feat. Hot Lips Pear Soda Comice pears give this pear soda a sweet, buttery flavor. Made from Oregon pears, Hot Lips soda is refreshing, light, and tasty. It makes an excellent float with a scoop or two of sorbet. Or add it to one of the above for a pear-fect cocktail! Thirsty for more? Check out our cocktail guide and our pear beverage section for pear garnishes, recipes, and trade tips. Cheers!

Get Crafty: Pear Tawashi

Brittany — Thu, 30 Jun 2011 17:06:28 +0000

I like to say pears are an elegant fruit, but give them some googly eyes and a sweet smile, and they can also be adorable. Take this pear dish scrubber, for example. It’s functional, simple, and fun! Thanks to Salihan Crafts for the easy-to-follow tutorial and the sweet photos. Ready to tackle this at home? Share the results on our Facebook page!

Kids in the Kitchen

Lynsey — Wed, 06 Jul 2011 16:14:51 +0000

These adorable budding chefs in Mexico have the right idea - "pear"-ing USA Pears with summer fruit for a refreshing snack or side dish! You and your kiddos can also enjoy Pear Kabobs with Strawberry Dipping Sauce, and the recipe is so simple that they can help put it all together. Check out more kid-friendly recipes here!

Pear Kabobs with Strawberry Dipping Sauce A fruity interpretation of the traditional kabob, this treat is as fun to make as it is to eat! Makes a pear-fect after-school snack! Ingredients 1 cup vanilla yogurt 4 tablespoons strawberry preserves 2 Green or Red Anjou USA Pears, cored and cut into 1-inch cubes 2 bananas, cut into 1-inch slices 1 can pineapple chunks, drained 2 cups strawberries, stems removed 6 wooden skewers Directions In a small bowl, combine the vanilla yogurt and strawberry preserves. Set aside. Thread the fruits by alternating the pears, bananas, pineapple, and strawberries onto the skewers. Serve the fruit skewers with a dollop of the strawberry sauce on the side. preparation time: 15 minutes yield: Serves 6

Grilled Pears

Brittany — Thu, 07 Jul 2011 20:00:57 +0000

I love summer. Hot nights, bright skies, fresh fruit—it simply beckons me to bring my dinner plate outdoors. Last night, I grilled my entire meal: chicken skewers, asparagus, and Green Anjou pears.

The pears were a delicious dessert—a little crisp (I only bought them one day prior), but sweet and slightly charred. I'm an impatient cook, as you can tell—I took a bite out of the pear below before it was finished cooking, but hey, how else was I to know when it was ready? My dining companion loved them drizzled with honey; I could have gone for a scoop of vanilla bean ice cream on the side. Next time, I’ll try a fruity white wine (I used pear wine – complex, but a bit too strong for my taste) and plan ahead so my pears are ripe and ready.

Grilled Pears

Ingredients 3 ripe Green Anjou USA Pears 1 cup water 1 cup white or fruit wine 1 teaspoon vanilla extract 2 teaspoons cinnamon Honey, to garnish (optional)

Directions Halve the pears and remove the seeds with a melon baller. Cut the stems out with a small paring knife. In a medium saucepan, heat the water, wine, and vanilla on low until warm, about five minutes. Add the pear halves and simmer until slightly translucent and tender, about 10–12 minutes.

Let pear halves cool slightly in the poaching liquid before removing and draining. Preheat well-oiled grill to 400 degrees. Sprinkle cut side of pears with cinnamon.

When it is hot, place pears cut side down on the grill for 4–6 minutes or until slightly caramelized. Turn pears over and heat for 2 minutes. To serve, drizzle warm pears with honey. Serve with frozen yogurt, whipped cream, or ice cream if desired.

Pear Haiku

Brittany — Thu, 14 Jul 2011 23:23:03 +0000

A trio of pear haiku, for your enjoyment: sweet, ripe and juicy you are the perfect breakfast, lunch, snack or dessert red yellow and green a delicious traffic light pears: taste the rainbow you have two best friends but you don’t tell wine or cheese with you, three’s company

Pear Drinking Vinegar: Part 1

Brittany — Thu, 21 Jul 2011 22:50:36 +0000

Over the last year or so, I’ve grown to really enjoy a glass of cold sparkling water, especially when garnished with a few slices of lime or lemon. A local Portland restaurant is taking this drink to a new level by adding a delicious and unusual ingredient: drinking vinegars. Drinking vinegar has just a few ingredients: fruit, vinegar, and sugar. Luckily for me, I discovered they’re actually quite easy to make at home. Drinking vinegars, or shrubs, as they’re sometimes called, have roots both in the colonial South and in Southeast Asia. Chef Andy Ricker of the aforementioned restaurant, Pok Pok, has popularized the trend here in Portland, offering Pok Pok Som in flavors such as tamarind, honey, apple, and raspberry at his Thai street food restaurant. After purchasing a bottle of tamarind-flavored drinking vinegar and realizing just how tasty it is, I decided to experiment with a little pear-flavored vinegar. I’m making two batches now; one with apple cider vinegar and the other with distilled white vinegar. They both contain Green Anjou pears. The recipe is simple: roughly dice and mash fruit. Add vinegar of choice (rice, white, cider, etc.) until fruit is covered. Cover the container and let sit for one week, stirring daily. Do not be alarmed by the smell or the sludge on top. (This sentence taken verbatim from a recipe in the New York Times.) After one week, strain liquid into a saucepan and add sweetener of choice (sugar, honey, agave syrup, etc.) Reduce by boiling gently for an hour. Strain again if desired, cool, and serve full strength as a cocktail mixer or diluted with soda water. Next week, I’ll reveal the tasty fruits of my labor.

Fruit du Jour: Fresh Pears!

Amy — Wed, 27 Jul 2011 18:55:12 +0000

I recently attended the School Nutrition Association annual conference; the conference featured innovative approaches to healthy school meals, as well as an immense exhibit hall of food and preparation products. I spent my time in the exhibit hall, encouraging nutrition professionals to use more fresh produce with the USA Pears salad bar, a unique and delicious way to offer fresh cut pears; however, as a dietitian, the sheer number of processed foods showcased at the expo was disheartening. Having worked in a large school district, I understand how difficult it can be to prepare and offer fresh meals that meet nutrition guidelines, children’s often picky taste buds, and staff time and labor constraints. Dietitians know that children will select foods higher in saturated fat and calories if they are offered,¹ but that children exposed to and educated about fruits and vegetables are more likely to eat and enjoy them.² Learning does not only occur in the classroom; the school cafeteria is also a learning environment! An easy way to spice up the lunch line or box is with cut fruit. Studies suggest that produce preparation does influence a child’s likelihood of consumption; in other words, children are more likely to consume fresh fruits and vegetables if they are cut up rather than served as whole pieces.³ This is especially true for smaller children! Mealtime is learning time. Adding more fresh foods not only meets requirements, but teaches children how to enjoy healthful foods. Why not cut a pear today? ¹http://www.ncbi.nlm.nih.gov/pubmed/20668251 ²http://www.ncbi.nlm.nih.gov/pubmed/19439567 ³http://www.ncbi.nlm.nih.gov/pubmed/16256763

Pears on the Street

Brittany — Fri, 29 Jul 2011 00:12:34 +0000

Pears are everywhere! Recently spotted in Portland, Oregon: pear painting at Paramount Hotel Pear Salad with arugula, Oregonzola blue cheese from Rogue Creamery, sherry vinaigrette and caramelized walnuts Petisco Pear Ginger Martini ginger-infused pear nectar, fresh lemon, vodka Jo Bar and Rotisserie

New Season Prep

Lynsey — Wed, 03 Aug 2011 18:50:15 +0000

Here at Pear Bureau HQ, the warehouse holds all of our USA Pear promotional materials: from signs and posters that are sent to grocery stores to brochures and recipe handouts. And everything in between! Before harvest, as we're getting ready for the new season, we put together shipments of all these goodies to send to 39 countries around the world. These little guys are on their way to Russia as we speak! They'll be used as giveaways at the grocery store or handed out to kids during school activities. We often hear stories about shoppers that come back, year after year, asking for Pear Buddies when they buy their USA Pears at the grocery store. Pear Buddy collections have been spotted sitting in the back window of cars, hanging from backpacks, and lined up on desks at offices. You, too, can peruse these items and more at the USA Pears Marketplace!

Balsamic-Glazed Pear and Goat Cheese Crostini

Brittany — Thu, 04 Aug 2011 22:34:20 +0000

Last weekend, I attended the Produce Marketing Association’s Foodservice Conference. This is always one of my favorite shows – not only is it held in sunny, friendly Monterey, California, but the show floor is filled with tasty treats, from tomato tarts to berry smoothies. Conference attendees share new trends and updates, such as the recent news that McDonald’s is adding fruit and veggies to Happy Meals. This year, we participated in the conference’s inaugural recipe contest. Although we didn’t win the grand prize, our visitors loved the sweet-and-savory combination of our appetizer. Try the recipe at home – it’s a simple way to impress your guests! Balsamic-Glazed Pear and Goat Cheese Crostini Ingredients 2 USA Pears 3 tablespoons balsamic vinegar 1 tablespoon butter 1 teaspoon honey 24 baguette rounds, toasted ½ cup spreadable goat cheese ½ cup slivered almonds, toasted* Ground black pepper Directions Slice pears stem side up into 12 quarter-inch width vertical planks. Cut large slices in half lengthwise for a total of 48 slices. Heat vinegar, butter, and honey in large frying pan over medium heat for 2 to 3 minutes, stirring constantly, until reduced by half, about 2 tablespoons. Add pear slices and continue cooking for 1 minute, turning once. Spread goat cheese across each baguette round and place 2 pear slices on cheese. Sprinkle almonds over pears and garnish with fresh pepper. *To toast almonds, place in heavy frying pan and toast over medium heat, stirring constantly, for 1 to 2 minutes or until tan with toasted aroma.

Pear-fectly Pretty

Brittany — Fri, 12 Aug 2011 00:00:32 +0000

I found these beautiful illustrations while combing through some archives today. The pear branches make me think of fall - I can't wait to sink my teeth into a crisp Bosc pear!

Savvy’s Latin America Tour

Lynsey — Tue, 16 Aug 2011 21:56:53 +0000

Savvy has wrapped up its tour of Latin America, but the group has just released its Spanish-language song, "Tanto Amor"! Click below to have a listen and to see some new footage from the concerts in Mexico!

Meanwhile, shoppers in Mexico, both kids and adults alike, showed their love for the band and for USA Pears by donning the costumes famously worn by Savvy in the "I Want a Pear" music video. You can peruse the adorable - and in some cases, hilarious - photos by clicking on the albums section of the Peras USA Facebook page!

Pear Drinking Vinegar: Part 2

Brittany — Tue, 16 Aug 2011 19:23:59 +0000

I’ve been suspiciously quiet on my drinking vinegar experiment, but I have an excuse. I wrecked it. As in, burnt-sugar-on-the-pan, kitchen-smelled-for-hours wrecked it. But don’t worry! I just finished round two, and the results were wonderful. I tweaked the recipe a bit this time, following the advice of Brook over at Learn to Preserve. Instead of boiling the strained liquid for an hour, I just simmered it for five minutes. The boiling is where I went wrong last time – maybe my proportions were off, but I ended up reducing the liquid down to a gooey, stringy mess in one pan and a crusted, black, stinky mess in the other. This time, I strained my mixture into a saucepan, added ½ cup of honey, and stirred until the honey dissolved. I set the heat to medium-low and let it simmer for five minutes. When it cooled, I poured a few tablespoons over ice and topped it off with soda water for a refreshing, delicious drink. The vinegar was nice and tart with a sweet pear aftertaste. The rest is in my refrigerator waiting to be added to a summery cocktail. Cheers!

Harvest is Around the Corner!

Brittany — Fri, 19 Aug 2011 21:45:55 +0000

Aren't these teeny Red Anjou pears adorable? A new season of USA Pears is on its way! I took some guests to visit our pear shippers and growers in Hood River this week, where the sun is shining and harvest is just weeks away. Check out these photos for a look at what you'll find in your local store in just a few weeks!

On the Road Again

Amy — Wed, 24 Aug 2011 21:50:15 +0000

I’ve taken a few road trips this summer, and eating in the car can be a slippery slope. Sitting for long periods of time, especially if driving alone, makes me want to snack to keep busy. The key for me to staying on target is to busy my mind to avoid the temptation to graze. I get bored listening to music for hours; during my last trip, I listened to a book and practiced Spanish with drive-time lessons on disc. This really helped curb my desire to snack! As far as food is concerned, I plan ahead and try to stop somewhere pleasant to enjoy my lunch, which also limits snacking in the car. I always pack a cooler with snackable veggies, fruit, and healthful meals - sandwiches are easy, and I almost always travel with bananas and pears to layer with peanut butter. Likewise, nuts in the shell are a good option since they are nutritious and keep my hands busy (not while driving, of course!). The hardest part for me is the insidious gas station fare: There is rarely anything healthful to eat at convenience stores. I limit my choices to low calorie beverages, nuts, and any fruit available, but allow myself one treat per day, e.g. chips or candy. Even better than this, stopping at roadside farm stands in the summer months is my favorite treat on trips! For your next long drive, why not take the time to stop and enjoy the lunch you prepared, and pack fresh fruit and veggies to fill you up between meals?

Spotted: Pears on the Street

Brittany — Thu, 25 Aug 2011 17:22:28 +0000

Recently spotted:

Vintage Bartlett pear box artwork San Jose Airport, California

Pear Salad (don't you love the presentation?) Portland Marriott City Center, Oregon

Pear Martini Painting Catherine Rehnfeld Hood River, Oregon

Spotted: Pears at My House

Lynsey — Wed, 31 Aug 2011 16:55:47 +0000

I recently moved into a new place with plenty of space for me to unpack a bunch of boxed-up décor items that I have accumulated over the last few years. Among these treasures are, of course, various pears in all shapes, sizes, and colors.

Since I started working at the Pear Bureau three years ago, many gifts that I have received for birthdays and Christmas – and sometimes even “just because” – have been pear-related: lotions, candles, dish towels, figurines, etc. While I am a self-proclaimed pear nerd, and have been known to exclaim how beautiful a pear is before slicing it up for a snack, I am picky about my pear décor. The items may be vintage or modern, but not kitschy. My goal is subtlety – I have, in fact, been called the “pear lady,” but have no desire to become the “crazy pear lady.”

My favorite pear pieces are these kitchen canisters that I bought at Target – a special, limited-time line by the talented designer Orla Kiely. They’re no longer available in stores, but if you’ve fallen in love with them as much as I did, I have spotted them from time to time on eBay.

How have you incorporated pears into your home – aside from the fruit bowl in your kitchen?

Smoky Pear Bites

Brittany — Thu, 01 Sep 2011 18:00:03 +0000

Last Friday, after a long week of work, I went home hungry, hot, and tired. I didn’t feel like turning on the oven, but I needed food, fast. I wanted something sweet, but salty. Easy, but tasty. And then I remembered: Smoky Pear Bites!

I came across this simple and ingenious recipe on one of my favorite blogs a few months ago, and I don’t know why I didn’t try it earlier. It combines one of the tastiest meats (bacon) with my favorite fruit (pears). Best of all, it’s perfect for sharing at parties and backyard barbecues.

Check out the original recipe at The Clothes Make The Girl.

Here's the Apps.

Brittany — Tue, 06 Sep 2011 23:44:28 +0000

I’m pretty good about cooking most of my meals at home during the week, so I depend on apps, websites, and blogs to keep me inspired with new recipe ideas and easy planning tips. Here’s a roundup of our favorite recent apps: Epicurious: The Cook’s Companion price: free The motherlode of recipe compilation, this app is filled with recipes for all occasions and meals – most of them straight from the pages of world-class food magazines like Bon Appetit and Gourmet. Each recipe includes an easy-to-read shopping list and user reviews. (Hint: Try the Roasted Pears with Blackberries, Ricotta, and Lavender Sugar!) Whole Living Smoothies price: $0.99 This unique app is all about delicious (ahem, Pear and Avocado) and restorative smoothies. For less than a dollar, you’ll have inventive smoothie recipes at your fingertips, including allergen-free and detox options. The photography is beautiful, and the app includes how-to videos and nutritional information. EatingWell Healthy in a Hurry price: free This recipe app features gorgeous photos. I also love that the recipes have been professionally developed (so they’re bound to be tasty) and never feature processed ingredients. Best of all for a girl on the go, all of the recipes on the app can be prepared in less than an hour!

If only I could view them on something like this!

Pasta con Peras y Queso

Lynsey — Wed, 14 Sep 2011 22:43:28 +0000

Stumped about what to have for dinner tonight? Try this quick and easy recipe - just pick up some fresh, new season USA Pears at the store - the yellow of a ripe Bartlett and bright red Starkrimson add beautiful color to this dish from Mexico!

Pasta con Peras y Queso (Pasta with Pears and Cheese)

Ingredients

2 USA Bartlett pears, ripe & chopped 2 USA Starkrimson pears, ripe & chopped 6 ounces penne pasta 2 tablespoons butter ½ cup grated parmesan cheese ¼ cup crumbled gorgonzola cheese ½ cup cream ½ cup milk 1 tablespoon chicken bouillon granules Salt, chopped onion, garlic, and olive oil as desired to season pasta while cooking

Directions

Boil the pasta in water with some salt, onion, garlic, and a little olive oil. When the pasta is al dente, drain the water and set pasta aside.

In a skillet, melt the butter, then add the parmesan, gorgonzola, and cream. Poor the milk in slowly and still in the chicken bouillon. Let the mixture simmer on low heat for 5 minutes or until the cheese is melted and the sauce begins to boil. Add the pasta and pears to the same skillet, mixing with the sauce and heating through, reserving some chopped pears for garnish.

Difficulty: easy Preparation time: 35 minutes Yield: 4 servings

You Can: Pear Chutney

Brittany — Thu, 15 Sep 2011 16:36:49 +0000

To me, canning has always seemed like something better left to the professionals, or to Grandma, at least. I remember going to the extension office with my mom to have her pressure cooker tested. I mean, I’m all about following recipes, but if my kitchen equipment has to be tested by a third party, it’s probably best for me to stay away. That sounds…involved. But, I discovered, it doesn’t have to be! There’s an easier way – water bath canning. All you need are some jars, lids and fresh seals, your ingredients, and a large kettle or stock pot with a lid. I followed the instructions of the talented Brook at www.learntopreserve.com and successfully completed my first canning attempt last night: Spicy Pear Chutney. I had it over brined pork chops for dinner last night and lunch today – it has the perfect blend of sweetness from the pears and zip from the ginger and vinegar. Here’s a quick breakdown:

I took these fruits and veggies

and chopped and zested them by hand.

I dumped them in the pot along with the spices

and after an hour, they were ready for the jars.

Could this be any cuter?!

Check out the full recipe here. Visit Learn to Preserve for lots of other brilliant preserving recipes, from jams to pickles. Coming soon: more delicious preserving recipes featuring our favorite fruit! Watch here for details.

Eat Safely!

Amy — Wed, 21 Sep 2011 16:30:32 +0000

Last week, an outbreak of Listeria monocytogenes linked to cantaloupe occurred across several states in the southwest. Although a federal recall has not occurred, many grocery stores have voluntarily discarded the melons. As a nutrition professional, my concern is health and safety; eating healthfully is about safely eating nutritious foods!

In light of the global food supply and many factors that go into our busy lives, foodborne illness can happen even to the most vigilant of us: Bacteria are naturally all around us, but there are steps you can take to protect yourself and your family. First, clean hands, utensils, and surfaces often. This includes washing the outside of fruits and vegetables before cutting them or biting into them, because contaminants that may be on the outside can transfer to the edible portion of the produce. Second, to prevent cross-contamination when shopping, storing, and preparing, separate fresh fruits and vegetables from raw foods that must be cooked, such as meats. Third, to prevent microbial growth, cook foods thoroughly, use a food thermometer, and keep cooked foods hot. Finally, chill uneaten foods immediately and never thaw foods at room temperature. Eating fresh fruits and vegetables is important, so eat safely by always washing before consuming. For more information, visit www.FoodSafety.gov and enjoy responsibly!

Welcome, Fall!

Brittany — Thu, 22 Sep 2011 17:30:14 +0000

Nothing says "fall" like Bartlett and Starkrimson pears and a bouquet of freshly sharpened pencils.

New Research: More Reasons to Love Pears!

Amy — Wed, 28 Sep 2011 16:00:34 +0000

Not that we need any more reasons to love pears, but recent research suggests that consuming pears may be protective against stroke, a type of cardiovascular disease! In the September 15, 2011 online issue of Stroke, the Journal of the American Heart Association, intake of white flesh fruits and vegetables, especially apples and pears, was found to be protective against the incidence of stroke. The color of fruits and vegetables has long been thought to be indicative of phytonutrient activity, a measure of a plant food’s strength in fighting disease, but this is the first study to examine stroke incidence based on a plant food’s color. For this study 20,069 healthy 20 to 65 year old Dutch participants were followed for over 10 years and monitored for stroke incidence. During this time an average of 118 grams/day of white fruits and vegetables were consumed, and the higher the intake of white produce, the more dramatic was the decrease in stroke incidence. Indeed, every increase of 25 grams per day of white produce consumed was associated with a 9% decrease in risk for stroke! The flesh, or edible portion, of apples and pears consists of various bioactive compounds, namely flavonoids and dietary fiber. The authors of this study point out that flavonoids are one of many phytonutrients thought to act as antioxidants, or compounds that fight chronic diseases such as cardiovascular disease and cancer. Likewise, dietary fiber, particularly soluble fiber, has been linked to cholesterol-lowering benefits that may protect against cardiovascular disease. One medium-sized, 100 gram pear contains flavonoids, 24% of your daily need for dietary fiber, and may protect against stroke. Have you had your pears today?

A Simple Pear Crisp

Lynsey — Tue, 27 Sep 2011 16:28:14 +0000

Last week I made a trip to Hood River, in the heart of one of USA Pears' four growing regions, for the Hood River County Fruit Loop Pear Celebration. Although it was overcast, which prevented the spectacular views that you'll see on a clear day, the orchards were loaded with the new season crop of USA Pears in every variety. Harvest is a few weeks late this year, but lucky for me, I was still able to pick up fresh Bartlett and Starkrimson pears at the many fruit stands on the loop. With my bounty, I decided to make a pear crisp, one of my favorite ways to kick off autumn. I combined several different recipes to come up with a crisp that's just how I like it - feel free to experiment and make your own adjustments! A Simple Pear Crisp Ingredients 4 USA Pears, peeled and sliced thinly (Bartlett works great) 1/6 cup water Juice from 2/3 of a lemon 1/2 cup flour 1/2 cup oats 1/2 cup brown sugar 1/2 tablespoon cinnamon 1/4 cup butter, melted Directions Place sliced pears in pan (I used a 9 x 9 inch square pan) with water and lemon juice. In a bowl, stir together flour, oats, brown sugar, and cinnamon for topping. Pour in melted butter, mixing well. Spread topping evenly over pears and bake at 350 for 45-55 minutes. I like to serve mine à la mode! Difficulty: Easy Preparation time: 20 minutes Yield: 6 servings

Serving Up MyPlate Suggestions

Brittany — Thu, 29 Sep 2011 22:37:45 +0000

I’m a rule-follower. I love (and avidly follow) diagrams, instructions, recipes. So when I saw the new MyPlate logo, which has replaced the Food Pyramid, I was pleasantly surprised. I can easily envision my plate (or salad, or smoothie) divided into four portions, with a dash of dairy. Once I started thinking about it, I realized that pears fit, ahem, pearfectly into the suggestions. The USDA recommends that we fill half the plate with fruits and vegetables. Here’s a quick snapshot of how I’ve included pears on my plate recently: Wednesday, September 14: Topped a grilled pork chop with homemade pear chutney. Served with a side of sauteed green beans. Saturday, September 17: Put a sliced Starkrimson into my breakfast smoothie along with a spoonful of almond butter, chopped kale, orange juice and coconut milk. Added a dash of cinnamon for good measure. Monday, September 26: Ate two whole, perfectly ripe Bartletts during a trade show. Yum. My “lunch” also included a handful of raw almonds and a skewer with sweet potatoes and pork tenderloin. You see? It’s easy! Visit our website for more simple ideas to put pears on your plate!

The Time is Ripe for Pears: Boston!

Brittany — Tue, 04 Oct 2011 16:05:51 +0000

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 Ingredients Moscato Vinaigrette 1 cup moscato vinegar 2 tablespoons dijon mustard 1 shallot, minced 3 cups olive oil Salt and pepper Salad 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 Directions 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!

Row, row, row your boat...

Lynsey — Wed, 12 Oct 2011 17:30:20 +0000

Our representative in Russia sent me this pretty great photo. Spotted in the office of an importer in the Russian Far East, Bosco looks pretty chill to be powering this viking ship all by himself! But then again, he's proven to be pretty comfortable at sea.

The Time is Ripe for Pears: New York

Brittany — Tue, 11 Oct 2011 19:36:07 +0000

Well, we turned the Big Apple into the Big Pear for a few days! We had a great visit to New York City – we ate delicious food, shared ins-pear-ation with shoppers, and visited some of Manhattan’s most famous neighborhoods. At PUBLIC Restaurant, Chef Brad Farmerie shared the pear love – watch this video to hear what he thinks about pears! (Visit our YouTube page for another fun outtake with Chef Brad.) We also served up fresh pears at the Whole Foods Market in Tribeca, where shoppers raved about the sweet and juicy Bartletts. On our way back to the hotel, we stopped by Ground Zero, home to a new memorial - and one very hardy pear tree! Unfortunately, tickets were sold out for the day, but we snapped a photo of the new buildings in progress. Chef Brad also shared his recipe for Maple Poached Pears. He says, "These spicy poached pears have become a staple on PUBLIC’s menu year after year during pear season and beyond, as it is also a great way to preserve pears after the season has passed. The bright beautiful red color and the sweet/sour/spicy combination marry well with the pear’s texture and flavor to enhance a wide variety of dishes—used in salads with blue cheese and toasted nuts or with seared foie gras and salty bacon. I think our current incarnation, Black Pudding Waffles with Spicy Poached Pears and Whipped Foie Gras Butter, is potentially the most decadently delicious breakfast item I have ever tasted. Feel free to stop by the restaurant to find out!" Ingredients 2 ½ cinnamon sticks 2 ½ star anise ¼ of a red chili pepper 2 bottles affordable red wine ½ lemongrass stem, lightly crushed with the back of the knife 2 cups light brown sugar ½ thumb fresh ginger, peeled and roughly sliced ½ cup sugar 5 Anjou USA Pears, peeled Directions In a large pot combine all of the ingredients except the pears and bring to a boil. This will cook off the alcohol and give the pears a more nuanced flavor. Add the pears and bring the ingredients back to boiling. Make a cartouche by using parchment paper cut to the size of your sauce pan and cover the pears. Lower the heat and cook until a knife slides in and out of the pear easily (time varies based on ripeness of the pears and cooking temperature). Take the pot off the heat and cool the pears in the liquid. Refrigerate the pears in the liquid until you are ready to use. Stay tuned for more – we’re headed to Atlanta later this week! And don’t forget to join our sweepstakes on Facebook, where you could win a trip for two to one of eight U.S. cities – or a box of fresh pears to your doorstep!

Eat Right with Pears!

Amy — Tue, 18 Oct 2011 17:45:25 +0000

Nutrition professionals came together last month to discuss current topics and culinary trends impacting the nutrition world at the American Dietetic Association’s annual Food & Nutrition Conference & Expo. I was there with USA Pears, educating professionals about how pears fit into a variety of healthful diets; so, it was no surprise when the October issue of the Journal of the American Dietetic Association appeared on my doorstep with a cover picture of a pear and the headline, “Fruits and Vegetables: Promoting Greater Intake.” From obesity, diabetes, and heart disease prevention to vegetarianism and sports nutrition, increasing global produce consumption is what is trending in nutrition right now. Study after study has shown the health benefits of eating more fruits and vegetables, and unfortunately, a recent study suggested that only 2.2% of men and 3.5% of women meet current recommendations for daily produce intake¹ in the United States. Dietitians know that produce promotion has to go beyond education; people must be exposed to what a normal and healthy diet looks like early and must be motivated to eat well to live well! I believe this promotion has to start early, both at home and in the classroom. It’s easy to pack a piece of fruit in a child’s (or adult’s!) lunch, have a bowl of fresh fruit on the table, or make vegetables the key ingredient in tonight’s dinner. Making fruit and vegetables the foundation of every meal and snack is the key to improving health! ¹Kimmons J, Gillespie C, Seymor J, Serdula M, Blanck HM. Fruit and vegetable intake among adolescents and adults in the United States: Percentage meeting individualized recommendations. Medscape J Med. 2009;11:26.

The Time is Ripe for Pears: Atlanta

Brittany — Mon, 24 Oct 2011 23:33:26 +0000

We headed down South last week to visit Atlanta, home of the CNN Center, the world's largest aquarium (!), and TONS of streets named "Peachtree." Unfortunately, we didn't find a single Peartree Street, but we met lots of welcoming and friendly pear fans! Watch this video to see how much Atlanta Kroger shoppers loved our pear-fectly ripe Bartlett, Starkrimson, and Bosc pears! We also enjoyed a delicious meal at Ecco Restaurant, where Chef Craig Richards told us what he finds most interesting about pears. You'll have to watch this clip to find out! Chef Richards also shared his recipe for Pear and Buffalo Mozzarella Ravioli. Click here to see the entire recipe—believe me, you won't want to overlook this! (Thanks to Broderick of Savory Exposure for the ravioli photo!) To top off an excellent tour stop, we had lunch at Empire State South, where we started it off right with a few "put-ups"—Classic Tomato Chow Chow and this delicious Roasted Pear Butter. Spread on toasted sourdough, these preserves were sublime! The rest of the meal, from vanilla bean lemonade to a homemade chocolate chip cookie, were amazing as well. If you're in the area, don't miss this restaurant! Visit our YouTube page to see videos from the rest of our trip, including another video of Chef Richards telling us why he loves pears. Check us out on Facebook to see the latest from the road - and if you haven't joined our sweepstakes yet, don't miss out! Follow us on Twitter and keep an eye out for the #ripepears hashtag, where you'll see how we're spreading the good pear word! Next stop: Miami!

How Do YOU Say 'Pear'?

Lynsey — Thu, 27 Oct 2011 16:08:46 +0000

As a foreign language student in my school days (Spanish and French), I enjoy any opportunity to pick up new words in any language. It's helpful for travel, communication, and has even taught me more about my own native English than I learned in any language arts class growing up. So here are a few words to add to a more international vocabulary - the pear-fect building blocks for discussing our favorite topic: pears! Language: Spanish, Italian Pronunciation: PAIR-ah Language: Arabic Pronunciation: koumathra Language: Russian Pronunciation: GROO-sha Language: German Pronunciation: Bir-nuh Add your language to the list in the comment section!

The Time is Ripe for Pears: Miami

Brittany — Wed, 02 Nov 2011 17:28:17 +0000

On our all-too-short tour stop in sunny Miami, we enjoyed friendly people, lots of great food, and of course, the sunshine! We dropped in at the Whole Foods Market in Coral Gables to sample ripe Bartlett, Starkrimson, and Bosc pears. Watch this fun video to see what our fans had to say about our pears: In the evening, we went to Michael's Genuine Food and Drink in the design district for a decadent spread: four courses of pear desserts! We were on a sugar high for hours. And it wasn't an ordinary sugar kick - we were treated to dishes by renowned pastry chef Hedy Goldsmith, a fellow pear fanatic. Watch this video to learn how she uses pears in her dishes: Hedy also shared the recipe for her Pear Panini with Membrillo and Manchego. Inspired by Spain, this lavish dessert had the perfect balance of salty and sweet, with fleur de sel sprinkled over the fruity quince spread and sliced pears. Visit the Michael's Genuine blog to get the recipe. Before leaving Miami, I took a quick walk on the beach to soak up some sun. Here's the gorgeous view from my hotel room! Don't forget to enter our Facebook sweepstakes—one lucky winner could be walking the same beach and enjoying delicious pear delicacies, too! We're halfway through our tour already, but we still have four great cities to visit. If you live in or near Philadelphia, Chicago, Seattle, or Portland, join us at an upcoming event to taste ripe pears and enter to win dinner for two!

Eat Fresh!

Amy — Thu, 10 Nov 2011 22:50:44 +0000

Halloween is over but the holiday season is just getting started; my calendar is already booked with holiday parties, family trips, and a multitude of feasts! Every year I struggle with old habits; holidays should be about celebrating and enjoying time together, but I stress about overeating at holiday celebrations. I’m not going to be hard on myself, but I am going to prepare ahead of time. First, I already have a new physical activity regimen in place, and I plan to keep it up well into the new year. Second, I am going to focus on enjoying myself rather than falling into old habits. For me, holiday overeating is a habit based on many years of overindulgence; this year, I’m focusing on practicing a new habit – enjoying the company and not overeating. To do this, I’m going to plan ahead and eat fresh: I generally like to call this the clean plate or undressed plate, or in other words, I focus on eating more fruits, vegetables, and lean proteins and steering clear of boxed and bagged foods. Sounds easy, right? The hard part is when temptation is right in front of me, particularly in the form of party tables full of food! Thus, my tricks will be to fill up on fresh fruits and veggies before events and to stick to the fresh nibbles during events. And with all of the fresh varieties of pears at the store, it’s going to be easy to grab, go, and stay on track!

The Time is Ripe for Pears: Philadelphia

Brittany — Wed, 23 Nov 2011 00:16:09 +0000

Last week, we visited the City of Brotherly Love: Philadelphia! (Where I learned that "philadelphia" literally means "brotherly love" in Greek. Duh.) We saw the Liberty Bell, the famous LOVE sign, and lots of beautiful fall colors. For our first stop, we ventured across the river to neighboring Cherry Hill, New Jersey to share ripe pears with eager shoppers at the local Wegmans grocery store. What a gorgeous place! I'm envious there aren't any Wegmans stores in my area—I'd be shopping there now. Lots of busy moms—and their savvy kids—were out on this Monday morning. Watch our video to see what they thought of USA Pears! After that stop, we swung by John's Roast Pork to sample their famous (and deservedly so) cheesesteaks, answering lots of questions about our T-shirts along the way. Again, we commented that the sandwiches would have been delicious with some sliced pears inside (especially if they were sauteed), but we didn't have time to pick up a pear before we chowed down. On Tuesday, we were treated to a delicious pear lunch created by Chef David Katz of Meme Restaurant. We devoured it all, from a pear-fectly purple salad of beets, wine-poached pears, and red cabbage to a delicious olive oil cake topped with pear ice cream. Watch this clip to see behind-the-scenes at Meme! We'll be sharing Chef Katz's delicious flatbread recipe soon! And remember, only four weeks remain in The Time is Ripe for Pears sweepstakes! Don't forget to enter if you haven't already - and share the pear love with friends and family! Click here for more info.

Pre-pear for the Holidays!

Amy — Wed, 23 Nov 2011 16:56:41 +0000

This week I held a brown bag lunch with coworkers to discuss ideas for staying healthy over the holidays. The holidays are hard for everyone; eating healthfully and exercising take a back seat to stress and holiday celebrations that focus on eating and drinking. Although most people only need about 2000 calories per day, the average Thanksgiving meal has 3000 calories and 229 grams of fat!* I think we should enjoy our celebrations responsibly. Here are some healthful tips to get you through the next few weeks. First, eat a balanced meal before heading to parties, and always have a snack handy. Try a pear with some peanut butter, or carrot sticks and a handful of nuts, to keep you satisfied when you’re fighting crowds at the mall. Next, make eating breakfast a tradition on Thanksgiving! Balance protein, fat, and fiber to keep you satisfied and prevent overindulging later in the day; try a bowl of oatmeal with sliced pears and walnuts for a yummy fall breakfast. Then, get back on track starting the day after Thanksgiving. Eat a wholesome breakfast, lunch, and dinner that include plenty of fresh fruits and vegetables. Finally, make time to exercise! I know we’re all busy, but even a brisk walk for ten minutes three times a day will benefit your stress level and your waistline. Be thankful for your health! *American Council on Exercise, http://www.acefitness.org/pressroom/436/ace-reveals-average-person-will-consume-3-000/

Something to be Thankful for: Ripe Pears!

Lynsey — Wed, 23 Nov 2011 23:07:34 +0000

I bought these beautiful Bosc at the store on Sunday. They will be served as an hors d'oeuvre at Thanksgiving dinner at Grandma's house, topped with parmesan cheese and wrapped in prosciutto (similar to these, but with my own twist). A light, yet savory-sweet prelude to our feast! To make sure that the pears are at their peak ripeness for the big day, with that honey-sweet flavor that Bosc is famous for, I've left them at room temperature in the fruit bowl on my kitchen counter. I've been checking the neck daily, and they are going to be pear-fectly ripe for Thursday!

The Time is Ripe for Pears: Chicago

Brittany — Tue, 29 Nov 2011 22:32:27 +0000

From Philadelphia, we headed west to the chilly city of Chicago on our sixth stop in The Time is Ripe for Pears Tour. The city's trademark wind was in full force, but so was the enthusiasm of local pear fans! On our first night in Chicago, I was treated to a delicious local delicacy: a pizza pot pie. Yep, that's right; it's all the tasty toppings of a pizza—plum tomatoes, peppers, garlic, whole mushrooms, sausage—wrapped up inside a doughy bundle and set inside a dish to bake. When it's finished, they bring it to your table inside the dish and gently coax it out onto your plate. It's so good! If you're ever in the Windy City, check it out: Chicago Pizza and Oven Grinder Co. And order the Mediterranean Bread! On Thursday, we enjoyed a wonderful lunch at the impressively sleek Blackbird Restaurant. Chef David Posey (below) treated us to a meal just as impressive. My favorite course was the Seared Bass with Clams, Glazed Parsnips, and Pears (also below). Luckily for you, I get to share the recipe here! That evening, we bundled up to head to Pastoral Artisan Cheese in the Loop, where we sampled Bosc, Anjou, and Starkrimson pears along with some complementary cheese choices, courtesy of our friends at Pastoral. The pairings were excellent, but don't take my word for it! Check out this video to see what these tasters had to say. And note: I'm not the only one who uses, er, cheesy pear puns! They also drew this darling little sign to spread the word. Curious to learn more about which cheeses you should pair with pears? Watch this short video to see what we sampled in Chicago, and click here for more pairing inspearation. All in all, we had a great trip to Chicago — and we're very excited for our last two stops here in the Pacific Northwest! If you're in the area, make sure you visit us! We'll be here in Portland on Friday and sampling at Beecher's Cheese in Seattle the following week. More info here.

The Time is Ripe for Pears: Portland

Brittany — Fri, 09 Dec 2011 02:43:02 +0000

Last week, we brought The Time is Ripe for Pears tour to our hometown, Portland! On Thursday, we were treated to an amazing luncheon at Castagna, where the food looked more like art. Take the starter, for example. We were presented with this of-the-earth ceramic bowl (which I secretly wanted to smuggle home in my purse - after licking it clean, of course). The bowl contained drops of tangy yogurt, cubed Comice pear, and wisps of fennel. I was excited with this unusual starter, but it wasn't done yet! Our server placed a box in the center of our table that contained little packets. Pear packets. No joke - they were made of dehydrated pear and filled with granola, and we were told to crumble them over our yogurt. Gladly! The meal continued on in a similarly jaw-dropping fashion. One of my favorite courses was this salad, for which you'll see the recipe here very soon! I would encase this in glass and hang it on the wall of my cube. Here's a video of wizard chef Justin Woodward explaining how pears fit into his molecular, seasonal approach to delighting his customers: The next day, we headed out to our local New Seasons Market, which we love for its friendly staff and amazing range and quality of goods, including, of course, pears. Right now, in the thick of pear season, they had eight varieties for sale! Lunchtime shoppers loved the pears (and the impromptu ripening education): We're in Seattle this week for our last tour stop. If you're near, join us this Friday between 4 and 6 p.m. at Beecher's Handmade Cheese in Pike Place Market - we'll be sampling three sweet and juicy varieties of USA Pears with expert-selected cheese pairings! And don't forget to enter our sweepstakes now! There's just one week left in the sweeps, and YOU could win fresh pears or a trip for two to enjoy the culinary delights of one of these eight great cities! Click here to join!

Fructose: Good or Bad?

Amy — Tue, 13 Dec 2011 23:21:55 +0000

I am often asked if fructose is bad for one’s health. To be honest, this is a sticky question because there are different sources of fructose in the food supply, some of which are healthier than others. Fructose is a monosaccharide, meaning it is a simple sugar that the body can use quickly for energy. Eating fructose from natural plant sources, such as fruit, is a healthy way to get energy! In addition to supplying energy, fruit contains water, fiber, and important vitamins and minerals. On the other hand, processed foods that contain excess sugar or high fructose corn syrup are less healthful choices because eating too many processed foods may add calories to the diet without a lot of nutrition. In other words, many processed foods are high in sugar and not much else! If you want to eat well for your health, eat a balanced diet of fruits, vegetables, lean protein sources, and low-fat dairy. Start by adding pears to your diet; they are in season and if you replace a sugary snack with a piece of fruit, you are eating a nutritious source of energy to keep you charged throughout the day!

The Time is Ripe for Pears: Seattle

Brittany — Tue, 20 Dec 2011 20:31:35 +0000

We ended The Time is Ripe for Pears Tour with a bang in Seattle, visiting a few of the city's best restaurants and serving up some pear-fect pear and cheese samples for cold, hungry shoppers at Pike Place Market. On our first day, we lunched at the restaurant of an old pal: Chef Ethan Stowell. Lucky us! Tavolata, his rustic yet sleek Italian joint in Belltown, was indeed a treat. We started off with a simple, sparkling drink - the Bosc Pear Spritz. Refreshing and light, this cocktail got the party started! Before the main course, we happily slurped down a bowl of Chef Stowell's Sunchoke and Pear Soup, which he shared with us back in 2006 (recipe here). Instead of a sprinkling of chanterelle mushrooms and bacon, the bowls were set before us with a plump scallop sitting smack in the center, topped with fried sage leaves. Blissful. Chef Stowell's passion for creating harmonious dishes out of simple, seasonal ingredients shone through in every dish we tasted. But don't just take my word for it. See why Chef Stowell loves ingredients (like USA Pears) here: The next afternoon, we ventured down to Pike Place Market to serve USA Pears with a few delicious samplings from Beecher's Cheese. Their Extra-Aged Flagship Cheddar was delicious with our slices of Red Anjou. Again, don't listen to me! Listen to them: All in all, we had a wonderful tour! We made new friends, reconnected with existing pear fans, and spread the word that the time is ripe for pears!

Chipwrecked

Lynsey — Wed, 21 Dec 2011 20:39:48 +0000

Since more USA Pears are shipped to Mexico than any other foreign country, we get to do extra activities from time to time, above and beyond our regular sampling in grocery stores - like the Marmaduke and Gulliver's Travels promotions. This year, it's Alvin and the Chipmunks: Chipwrecked. This was one of my favorite cartoons growing up - I can't hear certain songs without flashing back to certain episodes (anyone else remember the chipmunks' versions of "Bad to the Bone," "Beat It," and my personal favorite, "Puttin' on the Ritz"? But I'd better stop with the 80s nostalgia before I spend my afternoon looking for clips of these on YouTube...). Shoppers in Mexico can visit the USA Pears display at the grocery store to have their picture taken with Alvin, Simon, and Theodore, as well as Anjou, Red Anjou, and Bosc pears. The pictures are then posted on the Peras USA Facebook page, where the photos with the most "Likes" can win prizes. The results range from adorable to hilarious! For kids, parents can turn in their receipts for pears to receive an entry form for another contest - write a nautical-themed short story about USA Pears, Alvin and the Chipmunks, and you (the movie takes place on a cruise ship). I can't wait to see the entries and read the stories that the kids come up with!

The Sweet Science of Skiing

Brittany — Thu, 12 Jan 2012 18:03:17 +0000

As a proud supporter of Olympian cross country skier Torin Koos, we're pleased to be able to share this great article. He's just embarked on another year of competition, already bringing in second and eighth-place finishes at the USSA SuperTour in West Yellowstone. Best of luck in 2012, Torin! The Sweet Science of Skiing By Torin Koos Riding the cable car up, up, up high into the high Austrian air to the Dachstein Glacier for the first time, I get the feeling Garrison Keillor echoes on his News from Lake Wobegon when he says “All the women are strong, all the men are good looking, and all the children are above average.” Packed six tight into the tiny aluminum tin, you can’t help but look around and think all the young women around you are strong and good-looking and above average. Here, though, this isn’t some Lake Wobegon effect – our universal, natural tendency to overestimate one’s capabilities. Rather on that first ride up to the Dachstein Glacier, you know this is the big leagues. For good reason. Standing shoulder to shoulder to Axel Teichmann, Timmy Tschanke, or Justyna Kowalczyk, one gets the very real sense they are no longer skiing in the sandlot. As a sometime writer, mornings begin with my mind wondering off to write stories about the people I meet. One morning it’s about the fifteen-year-old Finnish girl with her father and the improbably tall Thomas Algaard. It’s then when it hits me: the three of us – all of us, really – are writing our own unique chapters to the same book on our love affair with skiing. That same morning, the clouds and the setting and the sunrise are just perfect. Fortunately, I have my Canon G9 camera tucked away in the backpack with the change of clothes, Bartlett pear and thermos full of chalky chocolate flavored recovery drink. I snap the picture and send it off to the world. When I get back to the hotel just over two hours later, former American World Cupper Dan Simoneau (World Cup Best: 2^nd; 7^th 1983 World Cup Overall) has left a message. Simoneau’s terse prose reads like poetry. “Great photo, Torin. I'm jealous that you are skiing on snow that has so many drops of gold medal sweat. Rub it well. Throw some over your shoulder. Burn some to the Gods. But most importantly, melt it with hard work, focus, and determination. I believe.” Reading these words the first time sends a shiver down my spine. I know what Dan says is true. I’ve been to the area many times before, though only in the heart of winter. The Ramsau trails wind through valley, canyon and race loops from the 1999 World Championships for a total of 180 kilometers. I could easily work for the town’s media department: I wouldn’t trade one day of skiing Ramsau for anywhere else. And yet somehow, coming to Ramsau in October is even more special. Maybe it’s because for most, October is the toughest time of the training year. You are still putting in big hours. You are a little sick of the dryland. There really isn’t any good or consistent skiing yet. As a racer you have the itch – and a little bit of anxious anticipation – to get on with the season, and visit with those friends for whom you only seem to meet up with along the trails. Getting into Ramsau, I flew to Munich then took the train to a tiny town in Germany where I meet up with Swiss National Teamers Mauro Gruber, Eligious Tambornino, and Martin Jaeger, sprint specialists all. Over the next two weeks, I will meet up with the Swiss athletes from time to time, though rarely for the same on-snow workout. This can be chalked up to the sweet science of cross-country ski training. The Swiss athlete’s are in specific race sharpening training for the race season’s start, coming in two week’s time. The Swiss athletes also don’t believe in doing anything except low intensity long distance training on the glacier, due to its altitude 2700M (8,370ft). Instead, they distance ski in the mornings on Dachstein, then do intensity or strength or speed in the valley below. What they miss out on in real-snow feel they feel they make up in spades with the faster movements of speedy Marwe rollerskis with the low resistance zero wheels. For Ramsau, I’m joining up with a Norwegian team comprised from the seven small towns that border the hills around Lillehammer. These Norwegians from Team Sjusjoen are more distance-oriented and believe in getting on-snow twice a day. Unlike the Swiss or the Germans, they believe in the trade-off of doing controlled threshold intensity at this high altitude. Most days I ski with the young up-and-comer Simen Sveen. You haven’t heard of him before, but you will soon enough. As a twenty-two year old in med school, Simen was 3^rd in the Norwegian Cup Series and 4^th at the Norwegian National 50 kilometer. Simen’s motivation is the kind you rarely see. The young up and comer has just tasted success. He can only see himself getting better and achieving more in the ski tracks. The longer someone can keep this feeling burning bright inside their emotional engine can say more than technique or tactics or V02 max test scores. Right now, all are headed up, up, up for Mr. Simen. It is a wordless spectacle in itself. Like all extreme but perishable actions, watching skier find their inspiration, excites the writer. It also burnishes his instinct to bear witness. It’s not altogether different than sliding down the window on the cable car, sticking your head out into the cold alpine air and breathing in the oxygen, the sights, and the opportunities that lie ahead for you. If you have the chance to ski the Dachstein, take it. Your love affair with skiing will only go stronger. Just remember that in this little corner of the world all the women really are strong, all the men are good looking, and all the children are above average.

Make your resolution work for you!

Amy — Wed, 11 Jan 2012 18:17:00 +0000

Losing weight, eating healthfully, and hitting the gym are some of the most common New Year’s resolutions. Even those with the best intentions may fail to meet their goals. Instead of setting yourself up for failure, let your resolution be a foundation for small steps to achieve your goal. First, focus on wellness rather than drastic life changes. Again and again, small dietary changes and minor increases in exercise are more likely to result in improvements than strict behavior and extreme goals. Second, don’t strive for too much too quickly. It is unlikely (and unhealthy!) to lose weight quickly. Rather than counting calories, plan to eat more lean proteins, fresh vegetables, and fruits to make up your daily calories: These foods are nutrient dense, filling, and will power you to get out and be active. Finally, plan to exercise three times per week. This way, if you’re active more often you’ve made a great achievement, but if you lose steam or have a stressful week, guilt won’t lead you to give up physical activity or that expensive gym membership. Allow yourself rest days and focus on making small fitness improvements that include strength training. Behavior change doesn’t happen overnight; it takes practice to become a lifestyle change!

Year of the Dragon

Lynsey — Wed, 18 Jan 2012 19:17:24 +0000

Chinese New Year celebrations kick off on January 23 this year. We're joining in the celebrations for the Year of the Dragon in many countries in Southeast Asia. Shoppers in Hong Kong, Singapore, Indonesia, Malaysia, Vietnam, and Taiwan will see special USA Pear displays and giveaways with purchase. In some markets, customers receive a "6-pack" USA Pear gift box so that they can mix and match varieties. The color red is considered lucky in Chinese culture, so whether it be an addition to one of the traditional meals or as a gift exchanged between family and friends, Red Anjou pears are a perfect addition to the festivities! You, too, can ring in the New Year by incorporating Red Anjou pears into one of our Asian-inspired recipes, like Braised Pears with Soy-Ginger Glaze, Grilled Asian Shrimp Skewers with Pears, or Spicy Wasabi Pear Lettuce Wraps. A delicious start to the Year of the Dragon!

USDA to Add More Fruits and Vegetables to School Lunches

Amy — Thu, 26 Jan 2012 00:46:58 +0000

Approximately 32 million children eat school lunch every day. With few updates to nutrition requirements over the last 15 years, these U.S. schoolchildren are about to see some big improvements! Since almost 1 in 3 children ages 6-19 in the United States is overweight or obese, it’s fitting that the United States Department of Agriculture (USDA) has chosen to focus on increasing fruits and vegetables to limit obesity. As part of the Healthy, Hunger Free Kids Act, the portion of fruits and vegetables served to children will double at each meal; fruits and vegetables contain energy, fiber, vitamins, minerals, and water, necessary nutrients to enhance the health and wellbeing of every child. Additionally, only low-fat milk (nonfat or 1%) will be available, more whole grains will be offered, portions will be more appropriate, and there will be reductions in sodium, trans fat, and saturated fat. Nutrition and education are inherently linked; improved nutritional status in children will improve academic performance and allow students to engage in more physical activity, another important step to reducing the current obesity rate. The school environment, whether it’s the classroom or the lunchroom, is a learning environment! It is important to educate children that fruits and vegetables are the normal, healthy way to eat.

Check the neck.

Brittany — Fri, 27 Jan 2012 00:05:59 +0000

It's a simple catchphrase, but it does its job, as the best of catchy phrases should. Check the neck: these three words are the key to sweet and juicy USA Pears. If you’re one of those people, like my roommate, who has always felt, oh, ambivalent about eating (not to mention enjoying) fresh pears, you’ll want to pay attention now.

You’ve probably felt that way because the pears you’ve had in the past have been lackluster. Unripe. Overripe. Languishing in a fruit cocktail mix on your grade school lunch line. But that can all change now! You, too, can enjoy juicy, delicious pears that are sweet as candy! You’ll just need to check the neck. It’s simple: hold a pear in the palm of your hand and press near the stem with your thumb. If the skin there gives a little to gentle pressure, it’s ripe. If not, no worries. Just leave it out on the counter or in your fruit bowl at room temperature and keep checking the neck every day until it feels sufficiently soft. Then, enjoy! I recently converted my roommate into a pear lover with this simple trick. I mean, I know I can be intimidating in my championing of fresh pears, but her conversion was easy. It didn’t take begging, or magical incantations, or the world’s finest pears flown in from a secret arboretum. It just took one pear, one phrase (you can guess this), and lots of napkins. (It was really juicy.) She was impressed. I wanted to take her picture for proof, but she wouldn’t let me—she had pear juice dripping down her arm. So, the next time you’re faced with a potentially delicious pear, do it a favor. Make sure it's ripe, and enjoy!

Love your lunch.

Brittany — Thu, 02 Feb 2012 19:05:43 +0000

I’m quite proud of my capability to pack a lunch for work every day. Aside from a stint when I first moved back to Oregon and spent my time bouncing between Chipotle and Nordstrom Café for lunch, I make my best effort to brown-bag it to work. It’s cheaper. It’s healthier. It feels better!

Needless to say, pears star regularly in my homemade lunches. Here are my top five ways to make your lunch better – with USA Pears:

Pack ‘em up. When I have a ripe Anjou pear at home, I bring it to work in a pear packer (to protect it from bruises, of course). At lunch time, I slice it up and slather it liberally with almond butter. Yum.
Perk up your tuna salad. One of my go-to lunch recipes is a fresh, homemade Tuna Waldorf Salad, created by my friend Melissa. Her original recipe calls for a diced apple (a Granny Smith is a lovely choice), but when I’m looking for something sweeter to provide contrast to the crunch of the nuts and the lemony mayo, a Bosc pear works wonders. You can even make it fancy by serving spoonfuls of salad on top of circular pear slices. Oh, yeah.
Slice them over a salad. You know the combo – fresh greens, some spiced nuts, maybe some pungent crumbly feta or gorgonzola (but not if you’re cheese-averse like me), dressed with some slightly sweet vinaigrette.
Slurp down some pear sauce! Yes, it is the lesser known relative of applesauce. And it’s delicious. I’ll be sharing my super-simple recipe for Bosc Pear Sauce in a few weeks. In the meantime, check out our friend Brook’s Cinnamon Pear Sauce (or for a wintry spin, the gorgeous Bosc Pear Cranberry Orange Sauce).
Treat yo’ self. Although I never save any of my dessert for lunch the next day, it would be nice. One of my favorite (and totally easy) treats is to slice a Bosc pear, sauté it in coconut oil, and sprinkle it liberally with cinnamon. I put it in a bowl and add some cold almond (or coconut) milk. Oh, so good! Another appetizing option? Pack part of a dark chocolate bar in your lunch box and enjoy with ripe pear slices.

Pear-fectly Memorable

Brittany — Fri, 10 Feb 2012 00:21:56 +0000

This week, I’m letting other pear fans do the talking. Read on for some of the ways that pear lovers enjoy our favorite fruit! Meghan from Spokane, WA shares this memory, “I love home-canned pears. We enjoy a family recipe that's fairly straightforward, but contains more fruit juice than sugar. They are Bartlett pears canned after we pick them in season. There's nothing I love more in the winter then enjoying something I made that's SO good. As I eat them, I remember picking with all my cousins and family as a child, and sneaking away to eat one before I got caught. Grandmas always catch you!” Lori of Jacksonville, NC says, “Hmm...I honestly don't remember exactly how my grandma poached her pears (probably halved in water or juice - she was a teetotaler, so no wine), but I do remember that she usually served the pears along with homemade vanilla ice cream and it was so delicious! What a treat.” “I like pears in savory dishes, as well, but I must admit that my favorite way to use pears is in desserts. My mother-in-law passed on a recipe to me for a cheesecake pear tart. The tart has a crust made of butter, flour, and walnuts. The crust is then filled with a cream cheese and sugar mixture and topped with sliced pears. It is one of my favorite dessert recipes and has been a big hit at parties,” says Sarah from Port Matilda, PA. “My favorite way to eat pears is to eat them warm. I put a little water in an oven-safe dish, then take several pears and sprinkle a little cinnamon on them. I wrap them in foil and put in a preheated oven at 350 degrees for about 20 minutes. When they are nice and warm, I take them out and drizzle some honey on them. They taste so good and juicy and are perfect for a winter dinner dessert. I have to admit that they are perfect for just about any time, day or night,” says Laurie E of Biloxi, MS. What’s your favorite way to eat pears?

Will you be my Valentine?

Amy — Wed, 15 Feb 2012 00:39:26 +0000

February is American Heart Month. According to the American Heart Association, heart disease is the leading cause of death in the United States; it’s no wonder Valentine’s month is devoted to the heart! The best way to love your heart is to eat plenty of fruits and vegetables, exchange saturated fats for unsaturated fats, exercise, and manage weight and stress. From my personal experience in nutrition, most of us eat too many processed foods and not nearly enough plant foods packed with heart-healthy nutrients, fiber, and antioxidants. Certainly, we don’t have to cut out foods we love; we simply need to creatively come up with healthier, more natural alternatives. Do something sweet for your heart this Valentine’s Day. Instead of an extravagant, high-calorie dinner, opt for a romantic dessert at home. Combine dark chocolate, rich in phytonutrients that may improve heart health called flavonoids, and fruit rich in heart disease fighting antioxidants. Give it a try! Melt 1.5 ounces of dark chocolate and drizzle over cut pears, walnuts, and strawberries for a decadent treat lower in calories than most restaurant desserts and higher in nutrients for a healthy heart.

Standing Out in Russia

Lynsey — Wed, 15 Feb 2012 20:26:08 +0000

I just returned from a trip to St. Petersburg, in Western Russia. Russia is a large market for USA Pears - and competes with Brazil every year to be either third or fourth place after Mexico and Canada. The weather was clear and the city was beautiful, but it was freezing. More accurately, below freezing. At one point it reached -13 degrees Fahrenheit. A bit of a shock for someone like me, who has only known the fairly mild winters of the Pacific Northwest! But I would consider this to be part of the true Russian experience. Russia imports pears from all over the world, in addition to the U.S. So how do USA Pears stand out on the shelves at the grocery store? One way is through the multiple varieties and colors of USA Pears. In the Russian Far East, shoppers are more used to the many varieties, while in Western Russia - which is nine time zones away - they are still becoming familiar. In a sea of green pears in the produce department, pears like the Red Anjou (like Anjoulina above, at the Church on the Spilled Blood) catch attention. Of course they are delicious to eat fresh, but they also add color and flavor to any recipe!

A Rare Sighting

Brittany — Thu, 23 Feb 2012 22:39:22 +0000

Check it out - I spotted a rare Pear Quail outside of our office earlier today. Isn't he cute?

Aspire and Expire

Brittany — Mon, 27 Feb 2012 21:09:13 +0000

This latest article from our cross-country skiing friend Torin Koos provides some powerful insight into how a recent avalanche tragedy in the heart of pear country has affected the skiing community, particularly Torin himself. Thanks to Torin for sharing this heartfelt story.

The news came when I was in the hamlet of Sjusjoen, in the hills above Lillehammer, Norway: Three Dead in Stevens Pass Avalanche *** Why the appeal of affixing clinging skins, clicking into rear-heal releasing bindings and heading into the backcountry? My ITA mentor Greg Peck says this gets back to the soul of sport. And the way he says it, you know it's true. Some of the last words of Daniel Zimmerman, the closest person to me I've lost to winter's fury said to me was, "We got to get up in the mountains together again (pointing to the Enchantment Range of the Cascades just above) and receive their good tidings." I've never known another to be such a fun-hog as Dan. He had the ability to take the moment at hand and fill it to the brim with kinesthetic energy and conversation. I can see A.E. Housman penning the words that Dan, and now Chris and Jim Jack and John were the very ones able to fill the unforgiving minute with sixty seconds of distance run.

Dan leading the group through his backyard playground.

After you leave the hometown you grew up in, it's never quite the same to come back home to. I still feel a deep connection to the valley. But the parents sold the house, and moved back to the city 30 miles away. More and more, I am left with memories. These mental etchings will be with me well into my time as an elderly man sitting at a lunch counter ordering a reuben-and-rye at Rumplestilskin's Delicatessen. Thanks for the memories. You are missed. Profoundly. *** My connection to Chris Rudolph and Jim Jack didn't run back to the first day my family moved to 107 Mill Street in Leavenworth. But they were great friends of friends, the kind of people you look to get to know better if you were ever able to move out of the suitcase and settle back down in the Upper Valley. The best word to describe them would be characters. This is just how the Seattle Times reporter described those caught in the February avalanche - "Residents of the small town of Leavenworth mourned the loss of three ‘very beloved characters’ who lived and breathed Leavenworth." Sometimes, a writer and a friend gets it just right. At Chris's memorial, one spoke about how Chris was an amplifier of life. The following are his words: In a parallel universe, Chris, Jim Jack, Johnny and the rest of the crew skied safely and ecstatically down to the highway. The Stevens Pass van that Chris would surely have had en route would load them up and deliver them back to the resort in ecstasy and disbelief of how epic and how easy it all was. I know this, because I’ve been on that van ride. I’ve been at the bar afterwards as we all raised a glass to Chris for facilitating this finite slice of heaven. If we could only have realized how finite it would really be. Chris and I shared many of these beautiful moments. Skiing, celebrating, making music, working, traveling, exploring, planning and giving freely of the gift of joy. He was a man with whom I had more in common than nearly anyone else in my life. Being around him gave me the feeling that my actions and motivations in life were of the highest tier, because the same actions and motivations were his. My perspective on this is not unique. Chris served as an amplifier of life, in full support of anything positive, brave or inspired. For the people with whom he connected, Chris was a motivator, a collaborator and a model for fully living. A life more fully and joyfully lived creates stronger bonds. My dear friend Chris Rudolph created more of these bonds with more people than anyone I can think of. Yesterday while in the midst of living his creed, Chris was killed. When he died he was in his element; on skis, in the mountains, on his favorite run, sharing the wealth with his close friends and a crew of people experiencing the place for the first time. This was Chris Rudolph at his finest. What Chris has left for us is a profound sense of loss that is more burdensome and acute than many of us have experienced before. But more importantly, he’s left us a guide for interacting with the world around us. We’re left with the knowledge that we have a small window of opportunity in this life to forge friendships, to inspire, to live and to love. It’s time to open the floodgates and let it all fly. It’s what Chris would do.

Love Infusion with Anjou Pear

Lynsey — Wed, 29 Feb 2012 19:00:39 +0000

The winners of our annual recipe contest in Hong Kong were recently announced. We received over 60 food and drink recipes competing for supermarket gift cards to help the winners buy - what else - more USA Pears (but other groceries, too). The entries were judged by a popular magazine in Hong Kong based on the recipe’s creativity, tastiness and nutritional value. One of the winning recipes below sounds delicious - but also quite interesting. And with a name like this, I'm only sorry that I didn't have it in time to make for Valentine's Day. It's easy to make - give it a try at home and let us know how it turns out! I'm interested to hear about the milk/cream/sugar concoction and what flavor it adds to the recipe. You can tell everyone that you've prepared an authentic recipe from Hong Kong! Winning dish: Love Infusion with Anjou Pear (Caramel Chocolate Anjou pear) Winner: Leung Choi Hung Ingredients 1 Green Anjou USA Pear 10 squares of a chocolate bar 1/4 cup crunchy rice cereal 2 teaspoons sugar 1/4 cup milk 1/4 cup cream Directions 1. Boil milk with cream and sugar. Place pear into this mixture and keep refrigerated for 2 hours. 2. Heat the chocolate until completely melted. Place the cereal on a plate or flat surface. 3. Remove the pear from the fridge; coat with melted chocolate. 4. Roll the chocolate-covered pear in the cereal until coated. 5. Wait for chocolate to become firm; serve and enjoy!

What's on Your Plate?

Brittany — Fri, 09 Mar 2012 18:18:24 +0000

Yesterday marked the first-ever National "What's on Your Plate?" Day, a fitting time to reflect upon whether your meals match the MyPlate recommendations...especially now that it's a few months after the fresh start of the new year. So, what's on your plate? Whole foods, like protein, veggies and fruit? Or quick and easy, but processed food? Here's what was on my plate at lunch today:

Leftover ham, carrots and jicama, and an Anjou pear. To me, it's important that I fuel my body with protein and fresh foods so I can stay alert and energetic during my work week and maintain strength and endurance in my weekly workouts. What's on YOUR plate? Share with us on Facebook, Twitter, or Pinterest!

USA Pears on Pinterest

Brittany — Mon, 12 Mar 2012 21:52:42 +0000

If you’re not already spending too much of your spare time pinning beautiful images to dozens of themed boards on Pinterest, we have an incentive: USA Pears is on Pinterest! Yep, we have an array of fun boards rich with ideas for meals and snacks of all kinds.

Have you always wanted to make something savory with pears? Check out our Pear Entrees board! If you want to make meals fun with your kids, get them involved in the kitchen, or pack them healthy and simple snacks and bagged lunches, we have boards for that. Check out our Pear Snack Attack and Kid-Friendly Recipes boards. You know pears are the pear-fect partner to foods like cheese and nuts. But what about other pear-fect pairings, you say? Ask no more—just head to our Pear-fect Pairings board for some tongue-in-cheek fun. So, if you’re not already addicted, join us! Visit Pinterest to request an invitation today. Once you’ve created your profile, you can find us on Pinterest and like any or all of our boards with a simple click. Happy pinning!

Luck 'o the Irish with USA Pears

Brittany — Thu, 15 Mar 2012 20:09:40 +0000

photo credit: Lindsay Hunt, marcussamuelsson.com

So pears and leprechauns might not have too much in common, but I still think you can celebrate St. Patrick’s Day this weekend with USA Pears. In fact, I often amuse (or annoy?) my family members with my way of bringing pears into the fold. Pear and pancetta crisps at Easter! Pear crostini for a Thanksgiving appetizer! Pear tart for Christmas! You see the pattern… Here’s a roundup of delicious-looking pear scones, which I’m generously interpreting from the original Irish soda bread. The two pastries originated in different countries, but they’re both quick breads, and they’re both quite accommodating of pears. Any of these combinations sounds like a great way to celebrate:

Whole Wheat Pear Scones from Marcus Samuelsson
Maple Nut and Pear Scones from EatingWell
Pear Scones with Almond Glaze from Two Cooks One Kitchen

If your festivity-making leans more toward green beer and good cheer than homemade corned beef, order a Snakebite at the neighborhood bar. It’s made with half Guinness beer, half pear hard cider (like Spire), and I hear (but can’t personally confirm) that it’s delicious. Sláinte!

Mint-Poached Bosc Pears

Lynsey — Fri, 16 Mar 2012 18:33:43 +0000

I'm visiting the markets in Mexico this week, and attended a recipe demonstration that is, coincidentally, perfect for St. Patrick's Day! Ingredients 8 Bosc USA Pears, peeled, cored, and cut in half 1 ½ cups sugar 1 ½ cups water 1 teaspoon green food coloring ¼ cup mint liquor Directions Boil water in pot, add sugar and pears and cook for 15 minutes at a rapid boil. Turn down heat and allow to cool. Add food coloring and liquor, covering the pears. Refrigerate 1 hour before serving. Serve with chocolate sauce, if desired. yield: Serves 4 preparation time: 25 minutes difficulty: easy

Pears Fight Diabetes

Amy — Wed, 28 Mar 2012 16:55:29 +0000

According to the American Diabetes Association, approximately 26 million Americans have diabetes. It is a common misconception that people who have diabetes cannot eat carbohydrates. Everyone needs carbohydrates, but not all carbohydrates are created equally. When I educate clients or future dietitians about nutrition therapy for diabetes, I focus on a diet rich in fruits, vegetables, whole grains, and low-fat milk to healthfully meet carbohydrate needs. And now there is even more research to support this guidance. The American Journal of Clinical Nutrition just released findings that eating more flavonoids from blueberries, apples, and pears may reduce risk for type 2 diabetes.

Flavonoids are classes of pigments in plant foods known to have strong antioxidant activity against chronic diseases. The current study followed over 200,000 U.S. men and women for upwards of 24 years, and dietary intakes and risk for diabetes were monitored. Of the 200,000 participants, 12,611 developed type 2 diabetes during the study period. Using dietary intake patterns, it was noted that participants with the highest flavonoid intake, particularly anthocyanins – the red and purple pigments found in blueberries, apples, and pears – were least likely to develop type 2 diabetes. Indeed, those who consumed two servings of blueberries and five servings of apples and pears per week had a 23% decrease in risk for diabetes! So, what are you waiting for? Start munching!

Fan of the Month: Monét F.

Brittany — Thu, 29 Mar 2012 17:30:34 +0000

Meet Monét. This girl is awesome—her love for pears rivals even mine, which is why I've chosen her as our first Fan of the Month! Thanks for sharing the pear love, Monét!

What's your favorite variety of USA Pears? Bosc! [Of course—check out the pear in her creative collage!] What's your favorite recipe to make using USA Pears? My favorite thing to make is a healthy salad. I will attempt to make some new recipes using USA Pears! Why do you love USA Pears? I love USA Pears because of my grandfather. He introduced me to pears when I was about 10 years old. I said, "Can I try that grandpa?" He replied "Yes". Since then, I've been in love with my favorite fruit. Is there anything else we should know about your love of pears? I once did a school project on pears and received an A+! We love Monét's complete enthusiasm. She made the collage at top, including that adorable pear-themed outfit! Monét, we know Maryland is pretty far from Portland, OR, but if you're ever in the area, look us up. We want to meet you!

Pear and Watercress Salad

Lynsey — Wed, 04 Apr 2012 22:51:13 +0000

In New Zealand, one of the most popular ways to enjoy USA Pears is in a salad. Simple, classic, and delicious! Our Kiwi friends sent me this enticing recipe and gorgeous photo - I can't wait to whip up this combo. I've even converted the measurements from metric to make this salad truly effortless to try at home! As always, you can find more pear salad, ahem, pear-ings in the recipe section of usapears.org. Pear and Watercress Salad 4 USA Green Anjou Pears 3 1/2 oz watercress 2 oz goat cheese gouda 2 lemons 1/3 cup olive oil 1 1/2 oz walnuts Grate 2 pears into a bowl. Cut remaining 2 pears into 8 wedges each, removing the core, then add to bowl. Squeeze juice of 2 lemons onto the pears and add olive oil. Toss, then add watercress and season with salt and pepper as desired. Place on plate and sprinkle with walnuts and shaved goat cheese gouda. Serve and enjoy! Serves: 4

A Pear-fectly Sweet Easter

Brittany — Thu, 05 Apr 2012 19:58:31 +0000

For me, it finally starts to feel like spring when Easter rolls around. Everything's awash in pastel colors, the weather is (hopefully) warming, and fresh spring foods take the menu: asparagus, lamb, berries. This year, I decided to bring together my love for great food and creative crafts with these little Easter projects: Sweet Easter Treats Everyone loves a good Easter egg hunt, right? There's the spring sunshine, the thrill of the hunt, and best of all, the eggs! Filled with chocolate or coins, they're a small but sweet award. Imagine if your next Easter basket looked like this after the hunt: Beautiful! But let's take a closer look. These aren't your ordinary Easter eggs. They're egg-shaped Anjou pears! Decorated with a careful hand and some sugary cake frosting, these pears become even sweeter. They'd be delicious sliced and shared with the family - even better if the decoration was done in chocolate! Here's another twist on a classic Easter dish. Deviled Pears Swap out the hard-boiled egg for a ripe Anjou pear, fill the core with golden raisins or mincemeat, and sprinkle with cinnamon, allspice, and nutmeg. Ta-da! An Easter tradition, transformed. How are you getting creative with your menus and crafts this spring?

100 Pearcent Approved!

Amy — Wed, 11 Apr 2012 17:00:19 +0000

A dear friend recently called to tell me, “I thought of you today; I ate a pear!” This is a phrase I often hear from friends, family, and even my students. Admittedly, I appreciate hearing it. This is not only because I personally love pears (I have an almond butter and pear sandwich in my lunch today!), but because I know that every time my loved ones take a bite of a juicy Anjou or crisp Bosc, they are doing something wonderful for their bodies. Pears are delicious and have been cultivated and enjoyed across cultures for thousands of years. Plus, pears are packed with fiber, phytonutrients, vitamin C, and potassium, nutrients that have been linked to preventing some of the most prevalent chronic diseases. Perhaps this is why pears have been recognized as one of the 20 most popular fruits by the Food and Drug Administration? When I first started writing about pears, my friends wondered, why pears? My retort was, why not! Pears are a delicious and healthful fruit, and most people simply need to eat more fruit. As a connoisseur of fine cuisine and a nutrition professional, I can stand behind this amazing food 100 percent. So, my question is, have you had your pear today?

Pear Blossom Festival

Brittany — Thu, 12 Apr 2012 17:38:20 +0000

This weekend marks the 59th annual Pear Blossom Festival in Medford, Oregon. Medford is one of the four growing regions of USA Pears, especially famous for its picture-perfect Comice pears. (You may know them from gift companies like Harry & David.) The Pear Blossom Festival celebrates the annual appearance of pear blossoms around the area with an arsenal of activities, including the Pear Blossom Parade, a 5k run, a street fair, and the Pear A-Fare, which features locally produced wines, fruit, chocolates, and more. The festival is a great celebration, rich with the community pride of Southern Oregon. It seems that everyone in the region is involved in this festival, from the preschool-aged Blossom King and Queen to the families volunteering behind the scenes to put on the event. Even Spock himself participated back in 1967 as Grand Marshal of the Pear Blossom Parade - the only time he EVER appeared in public! For more information, visit www.pearblossomparade.org. And if you're in the area this weekend, be sure to visit the Pear Blossom festival!

Pears on Display

Lynsey — Wed, 18 Apr 2012 17:55:46 +0000

Our recent supermarket display contest in Central America had some great entries, but this one was particularly eye-catching. It's clean and well organized, draws attention from shoppers, and features more than one variety: Green Anjou, Red Anjou, and Bosc. While I can't say that their version of a pear tree is a truly accurate portrayal of our USA Pear trees here in the Pacific Northwest, the display is impressive and fun, and it's obvious that the produce department staff put a lot of creativity and enthusiasm into building it!

A Pear for Prevention

Amy — Wed, 02 May 2012 19:29:47 +0000

My father has battled cancer for a couple years, recently being diagnosed with another type that dramatically affects his immune system. This has been a life-changing struggle for my family and for me, personally and professionally. Everyday, I teach the ins and outs of nutrition for health, wellbeing, and to preserve quality of life; cancer is the second leading cause of death in the United States, falling closely behind heart disease. Fortunately my father has been able to maintain his quality of life despite painful treatments and signs of depression, and I am thankful for this gift every day. So, I ask you, what are you doing to preserve your quality of life? I cannot stress enough the importance of maintaining a healthful weight, finding time to be physically active, and including more fresh fruits and vegetables in the diet. Fruits and vegetables are low in calories, but brimming with key nutrients that preserve wellbeing – water, fiber, vitamins, and minerals. Whole plant foods are also packed with phytonutrients, naturally occurring compounds that offer a multitude of benefits including antioxidant functions that may fend off chronic diseases, such as cancer and heart disease. Plus, the research I have read suggests that, when it comes to fruits and vegetables, more is better. So do something good for yourself today, pick up a pear and ponder the good things in life.

Inside the Orchards: Blossoms 2012

Lynsey — Wed, 09 May 2012 18:31:36 +0000

I always enjoy a trip to the growing regions to visit the USA Pear orchards. I love seeing how the trees change over the course of the year, and the differences in each season from the year before. During harvest, the trees are heavy with fruit, and autumn is a beautiful season here in the Pacific Northwest - temperatures start to cool after the heat of summer, and skies are clear. Spring time, however, can be very hit-or-miss. So when a sunny day comes around, we must take advantage of it! Unlike this time last year, these gorgeous blossoms were in full bloom. So while we are still enjoying Green Anjou, Red Anjou, and Bosc, it's hard to believe that in a few short months, these trees will be full of next season's crop!

Fire up the Grill with USA Pears

Brittany — Thu, 17 May 2012 23:40:21 +0000

That's right, it's National Barbecue Month! Here in the recently sunny Pacific Northwest, we're pulling out all the stops to take advantage of the weather while we can. May feels like the start of summer around here this year—it's a pear-fect time to fire up the grill! Remember, grilling doesn't have to stop with sausages and shish kabobs. Like many other firm-fleshed fruits, pears are delicious when grilled, especially when topped with sweet or savory accompaniments like ice cream or cheese! Here's a quick roundup of our delicious recipes for the barbecue (I recommend Anjou or Bosc pears):

Get to grillin'!

Pear-fect Vegetarian Recipes

Brittany — Thu, 24 May 2012 22:03:37 +0000

It's that time of year when fresh vegetables and seasonal fruits are popping up everywhere—in your favorite food magazines, at the farmer’s market, in new cookbooks, and at the grocery store. I’ve rounded up some of my favorite veggie-heavy recipes using USA Pears in combination with the season’s bounty. Enjoy!

Blueberry and Pear Waldorf Salad This vegan recipe is perfect for potlucks, classroom parties, and casual weekend dinners. It’s bright and zippy with fresh blueberries and light citrus notes. Braised Pears with Soy-Ginger Glaze The ultimate summer side dish, this vegetarian offering is delicious served alongside grilled chicken or pork. It’s versatile and can be made ahead and reheated just before serving. Pear and Cabbage Slaw Put this shredded slaw down next to the barbecued chicken at your next outdoor gathering, and you’ll be the star of the day! This dish comes together quickly with a mandoline or food processor. Crostini with Feta and Pear-Strawberry Salsa This hand-chopped salsa gets its sweet but spicy flavor from an array of seasonal produce, from fresh cilantro and red onions to summer strawberries. This crostini is a perfect contribution to a potluck. Spicy Wasabi Pear Lettuce Wrap These wraps are fun to eat outdoors or to roll and wrap to take on the go. With the sharp flavor of wasabi and the earthy crunch of fresh sprouts, carrots, and butter lettuce, these wraps have a little something for everyone.

Lifelong Lessons

Amy — Wed, 30 May 2012 16:00:23 +0000

Watching my students march across the commencement stage fills me with wistfulness. No more research papers or presentations for the time now, but fond memories of another class of students moving out into the world. How quickly time moves! It’s these moments that remind me I need to slow down, take a deep breath, and make time for myself, too. I have been weighed down with schoolwork, and just like many people beleaguered with piles of work, I haven’t been eating well, making time to exercise, or sleeping enough. As a dietitian I know how important it is to fill these basic needs, but I have found myself being trapped by the most common barrier to living a healthy life – I’ve been making excuses! I told myself I had too many papers to grade, not enough time to exercise or cook a well balanced meal, class prep that I told myself was top priority. Indeed, these things are very important – but not more important than living a long, healthy life. Next year when I look back, I hope to see that I took time to go for a walk, that I stopped at the vending machine less and went to the grocery store for fruits and veggies more, and took a deep breath now and then. Another great job by the students and an important lesson for the teacher!

Enter the Age of Flavor

Lynsey — Wed, 06 Jun 2012 19:31:07 +0000

Here's a sneak peek at our latest partnership with Fox Pictures Mexico - Ice Age 4: Continental Drift! Similar to our previous movie promotions, we'll have billboards, special pear displays, photo opps for the kiddos, and contests. I might need to plan a trip to Mexico so that I can participate in the fun!

Happy Birthday, MyPlate!

Brittany — Tue, 12 Jun 2012 19:48:02 +0000

It's already been a year since Michelle Obama and the USDA revealed the MyPlate logo, which has helped thousands of Americans make healthier choices when grocery shopping, preparing meals, and eating. Thankfully, we went from the confusing, complicated MyPyramid (where's the nutrition?) to the streamlined, easy-to-understand MyPlate. And just in time, too - statistics from the Centers for Disease Control show that more than 1/3 of American adults are obese, as well as 17% of all U.S. children and teens. It's time we make healthier choices, for ourselves and future generations! So as MyPlate celebrates its first birthday, I thought I'd share some timely tips for keeping your party plates fresh, colorful, and healthy!

See things in a new light! Even simple ingredients can be re-imagined in exciting new ways. Take my recent example: I had delicious roasted radishes in a restaurant last week. I would never have thought of cooking radishes! But it's totally simple - tossed with oil and sprinkled liberally with sea salt, these are a mellow, sweet side dish. They'd be perfect for a backyard barbecue!
Make things festive with garnish. It's deceptively simple, but the addition of spices, fresh herbs, or nuts can boost a dish's allure. Put pear slices in your salads, sprinkle sliced almonds on sauteed veggies, and dust your grilled meats with fresh herbs. Who needs restaurants when you can play chef in your own kitchen?!
Try something new. Turn to other cultures and traditions for inspiration! Italians regularly serve up plates of cheese with fresh pears and other fruits. Simple, fresh, healthy.

For more great nutrition tips to supplement all your summer parties, visit www.choosemyplate.gov.

Summer Sneakers

Amy — Wed, 13 Jun 2012 17:42:48 +0000

photo credit: blog.huyphan.com

I used to weigh 75 pounds more than I now weigh. This weight loss was no easy feat, sometimes involving less than healthful behaviors, and indeed, I bounced up and down in pounds many times before settling at a healthy weight for me. I understand the struggles of weight loss and the sometimes even greater hurdles of weight maintenance; I still have days when I overindulge or skip the gym to watch TV. The difference is that most of the time, I feel too great to give up eating well and exercising! A mountain of personal and professional stress snuck up on me at the end of this school year. In the past, I would have blown off the gym and eaten whatever I wanted to satiate my anxiety – feeling worse than when the stress started! But instead of making excuses and not taking care of myself, this time I continued to exercise and make healthful choices most of the time. In fact, I ran my sixth half marathon the day after graduation! When I was obese, I never could have imagined running a half marathon, let alone six. I exercise regularly, eat well (like the pear and peanut butter sandwich I always enjoy after a long run, yum!), and appropriately manage triggers that lead to overeating. This sort of behavior is what nutrition professionals call lifestyle change; it takes time, patience, and determination, but the reward is a richer, fuller life!

Star-Spangled Spirit

Amy — Wed, 27 Jun 2012 16:00:43 +0000

photo credit: examiner.com The Fourth of July is my favorite holiday and it’s just around the corner! I love the food, the fanfare, the fireworks and fun times with friends. Instead of the rich, heavy foods served on winter holidays, Independence Day is an opportunity to explore summer’s fresh foods without ruining your waistline. Alongside sweet corn grilled in the husk and fresh hand-picked tomatoes topped with basil and olive oil, I am particularly fond of grilling fresh pineapple, peaches and pears or fresh fruit salads that marry the flavors and patriotic colors of summer fruits. Fruit salads are incredibly easy to make, and since you only need fresh fruits, they are a healthful addition to any outing. For a red, white and blue salad, start with raspberries or sliced strawberries, add blueberries or blackberries, and finish with fresh cut, slightly crisp pears; mix just before serving to keep the colors from blending and you have a delicious, fresh dessert! For a truly star-spangled salad, toss in starfruit sliced crosswise to make star shaped slices. In addition to fireworks, you now have a healthful dish that tastes dynamite!

The Pearfect Refreshment

Amy — Wed, 11 Jul 2012 16:00:03 +0000

My favorite meal of the week is undoubtedly Sunday brunch on the patio with dear friends and a delightful summer breeze. After a hard week of work and before the next one begins, who doesn’t like to indulge in a scrumptious meal and a brunch cocktail? So, I’m always on the lookout for a way to indulge without going overboard on calories. Recently, I had the pleasure to try a Pearllini at a friend’s house – a fresh take on the traditional Bellini. And it was simple! He peeled a fresh, ripe Anjou pear, blended it into a delightfully smooth consistency, gently poured in Prosecco, and garnished with a pear slice. Not only was it lovely, but I liked mine with a good dose of pear puree, cutting down on the alcohol calories while adding a refreshing dose of fruit! Want to try this nontraditional take on the traditional Bellini? Mix one part pear puree with two parts Prosecco, sparkling rosé, or champagne, serve in a champagne flute, and enjoy responsibly!

Don't forget your pears!

Lynsey — Wed, 18 Jul 2012 21:43:56 +0000

We're cleaning house around here, and this "vintage" poster from Mexico that I came across is a great reminder: don't forget your pears! The produce department at this time of year is full of summer fruits like peaches, cherries, and berries. But you can still enjoy sweet, juicy USA Green Anjou pears, too - great things go great together! Nothing says summer like a simple fruit salad: my personal favorite combination is Green Anjou Pears, bananas, grapes, white peaches, and raspberries. Yum!

Sweet Scents

Brittany — Fri, 27 Jul 2012 22:19:34 +0000

image via methodhome.com

Just as I'm starting to pine for the days of Starkrimson and Bosc pears in my fruit bowl again, I stumbled across some exciting news that has me even more eager for fall! Orla Kiely, London designer of Target collaboration fame, is working with Method this year to develop an exclusive line of fragrant home cleaning products for Target stores. I jumped for joy to hear that among the new scent lineup is pear ginger, which will be available in gel and foaming hand wash as well as dish soap and all-purpose cleaner! Check out this blog post for more details. And mark your calendars! If this launch is anything like previous Target collaborations, these sweet suds will be flying off the shelves.

Pears in Schools

Amy — Wed, 01 Aug 2012 16:00:18 +0000

Recently, I attended the School Nutrition Association (SNA) conference in Denver, Colorado. SNA focuses on nourishing students to achieve overall wellness and lifelong success. Just like all healthcare practitioners, SNA professionals are concerned with the obesity, diabetes, and heart disease epidemic. School lunch has been a controversial topic for some time, stemming from the difficulty of meeting nutritional standards via child-friendly meals under a host of restrictive parameters, including limited kitchen space, staff, skills, time and budget. I spoke with many nutrition and school professionals and the one thing that we all agree on and are striving to accomplish is increasing kids’ fruit and vegetable consumption. And the United States Department of Agriculture agrees; the federal register requires schools to increase the offerings of fruits and vegetables and to meet nutritional needs of school children within their calorie requirements.* The epidemic of processed, convenience foods available everywhere has not made increasing fruit and vegetable consumption easier; however, what is easy is a simple pear or a few carrots. Serve and cook with fruits and vegetables at every meal or snack and kids will start to eat better, become familiar with normal, healthy food, and as a society, we will be one step closer to reversing the epidemic. *http://www.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdf

Pearfect Summer Nights

Brittany — Thu, 09 Aug 2012 19:09:23 +0000

I’m back with more on the pear décor front, just in time to enjoy these sultry August nights. I’ve seen these elegant candles everywhere from Monterey, CA to Hood River, OR, and generous friends have thought of me when seeing them, too, as my mantel is currently graced with a trio of Vance Kitira “Timber Pears.” They’ve been lined up on a porcelain tray, white-seafoam-white, and while they’re a lovely centerpiece in themselves, I recently thought of a fitting way to fully enjoy them when I can’t enjoy the real thing—a Bosc or Concorde eaten fresh out of hand. Here’s the simple recipe: warm outdoor evening + pear candle + mason jar. It’s romantic, elegant, and easy. I’d love to gather all my closest friends on my backyard deck (sitting on my hypothetical patio furniture) with these dotting the railing for warmth and light. Pearfect, indeed.

Grilled Pears

Brittany — Thu, 16 Aug 2012 18:04:43 +0000

It’s hot here. Really hot. Today’s forecast is a high of 97 degrees in Portland, and I have no air conditioning at home. Last night, as I was whining to my roommate about the heat in our kitchen, all I could think about was ice cream. And although I didn’t have any (but selflessly let her polish off our shared pint), today the perfect combination came to me. As soon as those Bartlett pears are picked in the next couple of weeks, I’m getting my hands on some and making this: It will be divine. Especially if I put a scoop of this on top. Ohhhh yes. Have you ever grilled fruit? What do you put on your grilled pears?

Post-Op Pears

Amy — Thu, 23 Aug 2012 23:29:33 +0000

I just underwent major surgery and I feel lousy; my body aches, I’m lightheaded, and I have no appetite! My post-op diet of liquids just progressed to a soft diet as part of the effort to give my gastrointestinal tract rest until it fully wakes up from the anesthesia. Although I don’t feel like eating, smooth, cool foods are very soothing in my parched mouth and throat. To hasten my recovery, I know it’s important for me to focus on protein for structural repair and carbohydrates for much needed energy to recover. Fortunately, the hospital where I am staying has many protein, fruit and vegetable options to pique my tired taste buds. The most comforting food I have had during my hospital recovery was sliced pears. I asked specifically for these because they’re a good source of energy and an excellent source of fiber – another important nutrient following surgery. The ripe pears felt so smooth, cool, and juicy going down my ragged throat; and although I hope I will be discharged tomorrow, I have asked to have pears at every meal because they are so soothing!

First Taste of Fall!

Lynsey — Thu, 30 Aug 2012 19:19:29 +0000

Summer has flown by, and while I never want to wish it away, I LOVE the fall. For me, the first sign that it's on the way is the beginning of the USA Pear harvest. Among the first of the season: this Green Bartlett that showed up at the office yesterday. I can't wait for it to ripen up - it's the only major variety that will noticeably change skin color from green to yellow as it ripens. But of course, my go-to test for ripeness for any variety is to Check the Neck! These delicious little beauties are en route to Moscow, Russia, for sampling. But they'll start popping up soon in your local grocery stores, if they haven't already, along with Red Bartletts and Starkrimson. These early season varieties are at center stage now - while the Anjou, Bosc, and others are still on the trees - so enjoy the first fresh, juicy, sweet, and delicious taste of fall!

Exercising Restraint

Amy — Wed, 05 Sep 2012 16:00:41 +0000

It’s two weeks since surgery, and I feel better; the downside is being laid up, unable to exercise, and not able to exercise for several more weeks! Before surgery I exercised 5 or 6 times per week to promote a quicker recovery; also, having once been obese and then finding happiness in a lifestyle that includes regular exercise and healthful eating, my current situation is making me crave activity! This is the benefit of living a healthful lifestyle: Once used to exercise and eating well, I felt great and wanted to maintain that lifestyle. Now I need to recover, but my emotional and physical need for exercise is testing my restraint.

Although I may lose strength, during recovery I am preparing my body to be active again by properly fueling. I get plenty of rest and eat lean proteins for structure and maintenance and an abundance of tasty fruits and veggies for nourishment within fewer calories. I’m looking forward to being active again, but at least I can prepare by eating well!

New Beginnings with Youth Mentorship

Brittany — Thu, 13 Sep 2012 16:00:33 +0000

This week, we have a guest post from Torin Koos, our favorite cross-country skiier! Read on to hear about his latest adventures, from mentoring high school students (who modeled Torin's Olympic duds in the classroom) to running mountainside in Switzerland. Just as my summer schooling and Canada training camp came to an end, the first days of hopping in Mr. Peck's classroom and a little running with the Kodiaks of Cascade commenced.

Probably few things are better for a high schooler than overnighting with your teammates. I joined the Kodiaks for their first annual team training camp along the shores of Lake Wenatchee. A family opened up their turn-of-the-century homestead for the team to call home. It was a sweet location, with fireroads and dirt trails around to run on, the lake nearby to cool off and relax besides. The team even had its own guest yogi, Tonja Renee Hall, who works with both the MLS Seattle Sounders and Seahawks of the National Football League.

Inside the classroom, my ITA mentor (and former 5th grade teacher, and running coach) Greg Peck is in his final year of teaching in the Cascade School District. I've bounced around a bit with where I've done all my In The Arena work - from Bend to the Methow Valley to running with Park City High last fall - but I've always put in several weeks a year with Mr. Peck, both in his 5th grade classroom, along with the teams he's coaching as the seasons change.

Already this year, the class has started on a couple sweet side projects. Every year I bring in a big duffel bag full of ski team and Olympic jackets for the kids to put on for an afternoon, and pose with their friends in class. Pictures are taken and developed, and the kids get a small momento. Every year, the class is totally into it. Last year, a Seattle Seahawk gave the class a signed game jersey. Every Friday, a kid from class earns the right to wear the jersey. I can't believe I never thought of this myself. For this year, I gave the class my opening ceremonies wear from the Vancouver Olympics. Every Friday, the "Inspired Performance of the Week" puts the Ralph Lauren clothing that was gathering dust in the attic to use.

Mr. Peck's class this year has already wanted to know quite a bit about goal setting. From many years ago Mr. Peck remembers how I would write in my training log every day, logging how many laps around ski hill I'd put on the cross-country skis, or times I ran around the neighborhood on a Tuesday. Today, the notebook has been replaced by an Excel spreadsheet, but the process is the same.

The kids are doing their own outcome and goal setting, then hanging them from a young pear tree in class. I look forward to getting back there and seeing how this - and the year - are progressing. For now, though, I just hopped a plane for Switzerland. This weekend, I headed up the Sertig Valley in Davos, then traded in the rollerskis for running shoes and ran to the top of Jakobshorn. It was a sweet little tour of the terrain outside the little city in the Alps. And if you were wondering, scenes like the one at left exist beyond the marketing literature on Switzerland. If I could only get some of the orchard fruits in harvest I left behind... Until the next time… Torin

Fall for Pears!

Amy — Wed, 26 Sep 2012 16:01:25 +0000

Fall is here, which means school is back in session! I remember school lunch when I was in elementary school, and have especially fond memories of my mom packing lunch for me. When I brought lunch I would usually have a sandwich, milk, a piece of fruit, and a treat, such as two small cookies. Although school lunch is being overhauled this year to increase fruits and vegetables and decrease unhealthful fats and sodium, what happened to simple brown bag lunches? Lunch was always my favorite part of the school day! I looked forward to lunch, to eating with good friends and having a break to refresh and recharge. I think we should focus on getting back to basics at lunch. Instead of snack foods packed with refined grains and sugar, pick a fruit that will help your child stay satisfied and energized through the school day. This fall, fall for pears! Whether it’s a side for lunch, part of breakfast or a snack, pears are the perfect, packable, pick-me-up that your child will love.

Feast Portland

Brittany — Thu, 27 Sep 2012 23:52:07 +0000

Last weekend, the big dogs of the food world came to play in Portland, and we were fortunate to be able to celebrate the plentiful produce and culinary creativity of our lovely region with them at Feast Portland. This food-focused festival, which took place in restaurants and event venues across town, was a smashing success, in our humble opinion. (And in the opinion of one not-so-local foodie, Adam Rapoport, editor-in-chief of Bon Appétit!) Here in our hometown, local ingredients were celebrated with gusto: local wines and microbrews, of course, but also hazelnuts, berries, and pears. Widmer Brothers even flaunted the versatility of Oregon’s state fruit (ahem) with the official brew of the weekend, Krystal Pear, a filtered American-style wheat ale fermented with Northwest pears. It was delightful, natch. Feast kicked off on Thursday night with the Sandwich Invitational. We were rooting for Chef Ethan Stowell’s decadent porchetta sandwich with Bosc pear mostarda, but were happy to see that local kitchen wizard Naomi Pomeroy of Beast took home the golden sandwich. Luckily, Ethan shared his delicious sandwich recipe with us! This sandwich is seriously good—the thinly sliced porchetta provides the perfect savory foil to the sharp, slightly sweet pear spread. Click here for the delicious details. The rest of the weekend was a mouthwatering blur—fresh pear sampling in Director Park (where we overheard classes on Pinot Noir, chocolate, and Thai street food); an expertly-soundtracked, raucous, and spicy food-filled Asian night market; and foie gras on top of, well, almost everything at High Comfort on Saturday night. At the Grand Tasting in Pioneer Courthouse Square, our (in)famous Tattoo Pearlor, in which Feasters were inked with their choice of a pear icon (check ‘em all out here), was named “the ‘Keep Portland Weird’ thing of the weekend.’ We'll take it! We can’t wait until next year. But for now, we’re sticking to pears and Pepcid.

Happy Little Pears

Amy — Wed, 17 Oct 2012 22:23:40 +0000

The Academy of Nutrition and Dietetics annual Food & Nutrition Conference & Expo was held last week and I attended a fascinating session with Ed Diener, PhD, a professor of psychology from the University of Illinois. He discussed how happiness is a behavior that increases health and longevity; in other words, happy people are healthier and healthy people are happier. Dr. Diener’s research explained the lifestyle that makes people the happiest and healthiest, and it included an overall nutritious diet incorporating fruits and vegetables, exercise, and daily physical pleasures, such as enjoyment of food. As a dietitian, my clients and students always expect to have to eliminate beloved foods to live healthful lives. Although many of us overindulge and need to include more healthful choices, there is a place for all foods in our lives! As I tell my clients, nutrition doesn’t count until you eat – and food should taste good! I teach nutrition at a college of culinary arts, and food is an art, a joy, and enjoying delicious food enriches our lives. And when you do splurge, balance your day with fruits and veggies. Happy eating!

photo credit: designswan.com

Boston and Bresaola Salad

Brittany — Thu, 18 Oct 2012 23:45:06 +0000

Last week, I shared a great article on pears by food writer Mark Bittman. He’s famous for his fresh, simple approach to whole foods, and this roundup of ten (!) pear salad recipes are just that: novel in their fresh interpretations and reassuringly simple. Best of all, in my handicapped opinion, they’re mostly free of strong cheeses. While that ingredient seals the deal for most foodies, my tastebuds disagree vehemently, so I’m always looking for a different savory spin on pear salads. I love these seasonal recipes so much I’ve decided to re-create them in my own kitchen. Recipe inspiration for you, delicious lunch for me! First up: Boston and Bresaola.

I admit I had to look up bresaola. It’s a salted, air-cured beef. I couldn’t find any at my local grocer, so I used prosciutto, per Bittman’s suggestion. Combined with buttery quarters of avocado, sweet slices of Bosc pear, and a simple vinaigrette (made with apple cider vinegar, in my case), the prosciutto lent the perfect savory touch to this simple salad.

Prepare and Prevent!

Amy — Wed, 07 Nov 2012 23:00:48 +0000

I was in the market’s frozen aisle perusing veggies when I overheard a disheartened lady down the aisle say to her friend, “The holidays are here. I’ll never lose this weight.” I think we've all had a splurge-filled holiday season before, but that doesn't mean we’re doomed to repeat this disaster every year. The unofficial end of the holiday season, New Year’s Eve, is two months away! Let’s not throw 1/6 of the year away because of back-to-back holidays. Change your mindset to take care of yourself. This year, vow to prepare and prevent instead of repair and repent! Clean out your pantry and fridge, and pull those clothes off of the treadmill! Instead of boxes and bags of processed food, fill your pantry, your fridge, and your body with fresh, delicious fruits, vegetables, and lean meats. Toss the leftover Halloween candy, too. Save splurges for holiday parties and the actual holidays. And allow yourself to make mistakes, and then start again with the next bite or step. Come 2013, you’ll feel better and have a fresh perspective for the new year!

Jicama and Pear

Brittany — Thu, 08 Nov 2012 21:02:00 +0000

Next up on the list of 10 Pear Salad Recipes by Mark Bittman: Jicama and Pear. I had the ingredients on hand this weekend and was looking for a light side dish to accompany a spice-filled stew, and this fit the bill. Bittman's version is more heavily dressed, but I needed something crunchy and light to contrast my main dish. I subbed a dash of cayenne pepper for minced chile and added the suggested lime juice. Ole!

Concorde pears were a great choice for this dish. Their vanilla-sweet flavor and crisp texture made a perfect match for the similar jicama and the punchy vinaigrette. I tossed the salad with minced basil and parsley because that's what I found in the crisper, but I would have loved cilantro, too. This sweet salad reminded me of the Jicama Street Snack I devoured at Frontera Grill in Chicago - it's essentially a dressed-up version of this combination: fruit + crisp veggie (jicama, cucumber) + spice + citrus. I'm keeping this one at the top of my recipe file — it's perfect for summer potlucks, but I suspect it will be whisking me away to Mexico on some upcoming rainy days, too.

Giving Thanks

Amy — Wed, 21 Nov 2012 17:00:37 +0000

This year I’m thankful for my strength. I had a turbulent year, including major surgery and a lengthy recovery period, immobility, and a decrease in lean muscle mass and subsequent increase in fat mass. I wrestled with a negative body image during these changes, a nasty side effect of living in an obese body during the majority of my earlier life. But there was a silver lining! Immobility allowed me to reflect on how I crave feeling strong and healthy, and it inspired me to set my goals even higher than before. I am getting back on my feet with drive and a positive attitude! My body and mood continue to improve every day, and I’m so thankful. Like everyone else, I struggle during the holidays – with weight, stress, exhaustion. Instead of sliding off the wagon, I’m going to sit firmly in the driver’s seat and ride out the holidays with my eye on 2013. You can, too! Remember what you’re thankful for and focus on your fruits and veggies, lean proteins, hydration, and exercise. Take time to relax, plan ahead, and take care of YOU. You’ll sail into the New Year ready for spring. Happy Thanksgiving, happy you!

Spinach and Apples (and Pears)

Brittany — Fri, 14 Dec 2012 00:36:25 +0000

Number three from Mark Bittman's 10 Pear Salad Recipes: Spinach and Apple. This fruit-filled salad was such a great blend of flavors, it made me wonder why I don't make salads at home more often. I ate this for lunch, then dinner, then packed it again for lunch the next day: I couldn't get enough. It's a simple salad, with a typical dark greens + fruit + vinaigrette combination, but the fresh rosemary and the blend of fresh fruits make it a standout. I made this salad with Concorde pears (which will make any salad a winner, in my opinion) and Macintosh apples. The sweet, crisp texture of the pears blended perfectly with the softer, mellower Macintosh. Dressed with a tangy vinaigrette, fresh rosemary, and raisins, this salad is simply satisfying.

Happy Whole-idays!

Amy — Tue, 18 Dec 2012 17:00:34 +0000

The holidays are here and it’s National Pear Month! There are so many fresh, delicious pear varieties available right now, why not pick up a few new varieties? I’m encouraging my family to practice Healthy Wholidays this year, an effort to use more whole fruits and vegetables through the holidays. The idea is simple; start with fresh, whole fruits and vegetables at meals and when cooking or baking. Not only will whole foods provide fiber, water, vitamins, minerals, and phytonutrients, but using fresh limits processed foods and added sugar, salt, and preservatives. (I’m also thinking that it will end in more delicious, wholesome foods everyone will love for years to come!) The fresh produce this time of year is delicious! One of my favorite dishes to bring to holiday parties is my homemade fruit salad. It’s simple: Cut fresh pears (Bosc are my favorites) and apples and peel and slice persimmons and clementines into bite-sized pieces. Cut a star fruit into star shapes. Mix fruits together and add a little lemon juice for zing and to prevent browning. Top with fresh pomegranate seeds and serve! Super delicious, super healthy for happy wholidays!

photo credit: seriouseats.com

Merry and Light?

Amy — Wed, 26 Dec 2012 17:05:42 +0000

I have been counseling one of my culinary students for weight loss; she has been successful and is very determined to lose weight through the holidays. Although I know she can, it’s important for each of us to relax and take care of ourselves in every way at this time of year. Generally I suggest that the holidays are a good time to maintain weight, rather than lose. Many of us experience increased stress, more social events, limited exercise schedules, and an abundance of treat foods! Although weight loss is possible, why not focus on exercise, eating well, and allowing some holiday enjoyment? After the New Year, set healthy goals and go for it! Having a healthy relationship with food and outlook on the holidays is important, as is enjoying yourself and your social calendar. Here are some tips for a healthy holiday season. Start each day with a balanced breakfast that includes some fat, fiber, and protein. Snack on fresh fruits and veggies throughout the day. Make half your plate fruits and veggies at each meal. Drink plenty of water. Exercise when you can fit it in, perhaps with a focus on three times per week. And finally, don’t beat yourself up if things don’t go as planned! The holidays are over in a week, and there is a whole new year ahead. Happy holidays!

This is the Year!

Amy — Wed, 16 Jan 2013 17:00:40 +0000

Why do we always have to start a new health kick on a Monday, the first day of the month, or first of the year? It’s a mind trick, because January 1 is no different from any other day of the year. (And this year it fell on a Tuesday!) But we have it stuck in our heads that each year we need to resolve to be healthier, eat better, or exercise more. Instead of making resolutions that undoubtedly fail us because they aren’t lifestyle changes, how about we make small steps to reach a simple goal? If you haven’t met your resolutions in the past, start 2013 with the goal of doing better than you did in 2012. That’s it! Just take a little bit better care of yourself than you have been. Studies suggest that small changes are the real players when it comes to permanent lifestyle changes. So, add a piece of fruit to one snack each day. Add exercise one day per week. Allow yourself a day of relaxation. If you make these small changes each week, you’re bound to build a lifetime habit that is a permanent change, and simply helps you feel better! Happy New Year!

Pear Buddies Around the World: Taiwan

Lynsey — Wed, 09 Jan 2013 19:44:12 +0000

Perry and Anjoulina recently accompanied me on a visit to Taipei, Taiwan. In between meetings and market visits, we stopped briefly at a traditional Chinese tea house and had time for a photo op at Taipei 101 – an impressive sight as the world’s third tallest skyscraper. Even though Taiwan shoppers are more used to the more crunchy Asian pear varieties, it is still an important market for red skinned pears, as red is an auspicious color in Taiwanese culture. The vibrant Starkrimson and maroon Red Anjou are unique, sweet treats in a country full of what we in the U.S. consider to be exotic fruits! In addition to supermarkets, there are many fruit shops and vendors where fresh fruits are found. We also visited the wholesale market in Taipei, where the owners choose the fruits to sell in their shops. Notice the motor scooter cruising down the aisle in the photo below – a very popular mode of transportation in the city!

Congrats, Torin!

Brittany — Fri, 11 Jan 2013 19:03:33 +0000

USA Pears is a proud sponsor of cross-country skier and Olympian Torin Koos, and we’re thrilled to congratulate him on his recent successes at the 2013 U.S. Cross Country Ski Championships at Soldier Hollow in Midway, Utah. (Can you see his biggest fan perched atop the wall?) Koos took first place in the classic sprint on January 2 and first in the 30 kilometer classic race on January 4 — his first national title in a distance race, and his eighth U.S. National gold. He also took home sixth in the 15 kilometer skate race. Check out this interview to hear Torin’s thoughts on the sport of Nordic ski racing and his history on the slopes. Torin recently shared this fun video with us, filmed on the slopes in Leavenworth, Washington—right near the heart of pear country. Try out this fun skill next time you hit the mountain! You can follow Torin on Facebook here, and check out his latest successes and thoughts on the Athletes and Experts section of our website!

Getting Crafty

Brittany — Thu, 17 Jan 2013 23:16:12 +0000

Here at Pear Headquarters, we’re excited to announce the upcoming launch of our newest project: a brand-new, interactive website just for kids! Next Tuesday, we’ll be opening Pear World to the public. Visitors will find a colorful, fun collection of pear facts, recipes, games, and more! The new website includes some pretty adorable crafts for little hands, too, like the beautiful and simple pear wrapping paper shown at right! Get ready to explore it all next week—and in the meantime, check out our new Pinterest craft board for fun tips and projects!

Pear-fectly Packaged

Lynsey — Wed, 23 Jan 2013 22:55:05 +0000

The shelves of the produce departments are changing, and so is how we buy fruits and veggies. While many are looking for less packaging to reduce waste, others want convenience: pre-washed, pre-cut, ready-to-go. For me, the decision depends on each individual item, how many people I need to feed, and how long the shelf life needs to be! This season in New Zealand, pear sales increased thanks to new packaging. In this case, the design attracted attention and also gives us the opportunity to teach shoppers about how to tell when a pear is ripe (Check the Neck – but if you’re a frequent reader here at The Pear Dish, you already knew that, right?) and share a recipe.

Pear, Parmesan & Watercress Salad 4 Anjou Pears 100 g (3.5 oz) watercress 60 g (2 oz) parmesan 2 lemons 100 ml (1/2 c) olive oil 40 g (1.5 oz) walnuts (roasted) 1. Grate 2 pears into a bowl. 2. Cut 2 pears into 8 wedges and remove cores and add to the grated pear. 3. Squeeze juice of two lemons onto the pears and add olive oil. Toss. 4. Add watercress. Season and toss. 5. Place on platter and sprinkle with walnuts and shaved parmesan. Serve.

Pear Love

Brittany — Thu, 24 Jan 2013 19:58:16 +0000

One of our pear growers, Jeff McNerney, sent us these adorable pictures of his nephew this week. He is such a doll...I couldn't resist sharing! Jeff says, "Here’s our nephew Kellen Goss eating an Anjou last week. My wife Cassandra baby sits him on Fridays and he always prefers the pears over his vegetables. The only problem is his mom always changes more diapers after he’s been visiting his pear farmer uncle's place!" Stay tuned for more kid-friendly fare in the coming weeks! And if you haven't already, check out our brand-new kids website, Pear World! How do the kids in your life enjoy pears?

Kick Being Sick

Amy — Wed, 30 Jan 2013 23:18:59 +0000

Despite January coming to a close, rates of influenza are still elevated across the nation. According to the Centers for Disease Control and Prevention, forty-seven states reported widespread flu activity for the week of January 13 – 19, and 6191 hospitalizations have occurred from flu since October 2012. Although young children, those over 65 years, and the immune-suppressed are at highest risk for infection, everyone seems to be sick. Partly because I work with college students, a population infamous for stress and poor diet, I have been sick more this year than any previous year! So how do you prevent getting sick or getting sick again? Start by getting plenty of rest; aim for 7-8 hours of sleep daily. Take time to relax; when stress is high, your immune system suffers. Take at least 10 minutes daily to close your eyes, breathe deeply, and forget about work. Exercise also reduces stress and bolsters the immune system! Finally, eat well, especially by consuming plenty of nutrient-rich fruits and vegetables that build and protect the immune system. Unfortunately, once you’re sick, no amount of nutrition will get you better. Start today; add an extra piece of fruit as a snack and kick being sick.

photo credit: www.northsideent.com

Korean Short Rib Roundup

Brittany — Thu, 31 Jan 2013 23:11:24 +0000

I know what you’re thinking. It’s winter, and it’s cold and gray, and I just want some comfort food. Some hearty, umami-packed, meaty comfort food. And you’re right. But I haven’t gone off the deep end, either…there are still pears involved here. [dropshadowbox align="center" effect="horizontal-curve-both" width="555px" height="132px" background_color="#ffffff" border_width="2" border_color="#dddddd" ]Science! Pear enzymes are activated by the proteases in soy sauce (or the amino acids in coconut aminos). This savvy combination of ingredients works as a natural (and tasty) meat tenderizer in Korean short rib recipes, making this particular cut fall apart in your mouth. In the best kind of way. [/dropshadowbox] I’ve gathered up three tasty-looking Korean short rib recipes, all featuring a different cooking method: grilled, braised, and slow cooked. Pick a pear (Bosc, Asian, whatever variety you can get your hands on). Grate it up. It’s time to get your meat on! Nom Nom Paleo’s Slow Cooker Korean Grass Fed Short Ribs Blue Kitchen’s Korean Oven-Braised Short Ribs Tartine and Apron Strings’s Galbi (Korean BBQ Beef Short Ribs)

Year of the Snake

Lynsey — Thu, 07 Feb 2013 17:56:17 +0000

Chinese New Year is upon us once again, and the Year of the Snake is sure to be extra-exciting for USA Pears – which, for the first time, will be available in China! We’re very excited to introduce USA Pears in Chinese supermarkets. The first Green and Red Anjou pears are currently on a ship en route over the Pacific. To celebrate the holiday - which takes place on February 10 this year - in China as well as other Southeast Asian countries like Taiwan, Singapore, Malaysia, Vietnam, and Hong Kong, we’re setting up special pear displays in the produce section. Shoppers can receive USA Pear festive gift boxes and red envelopes to symbolize good luck and prosperity for the New Year. Red Anjou is particularly popular in Asia thanks to its unique and auspicious color. So this variety is a great choice for gift giving, decoration, and in recipes!

A Pear of Hearts

Amy — Fri, 15 Feb 2013 01:10:01 +0000

Not only is today Valentine’s Day, but February is American Heart Month. Unfortunately, heart disease is the leading killer of both men and women, despite being preventable (CDC). Today, some of my culinary nutrition students presented current research on cardiovascular disease prevention with a focus on increasing antioxidants in the diet. Antioxidants, such as flavonoids and carotenoids, are naturally occurring nutrients in plant foods that prevent damage to the body’s cells; this damage, called oxidation, is a primary cause of most chronic illnesses, including heart disease. To protect your heart and the hearts of those you love, the recipe for success is simple: Eat more fruits and vegetables! Brightly colored fruits and vegetables offer the strongest oxidation fighters, and also contain heart-healthy vitamins, minerals, and fiber. Want to make your valentine’s day and still indulge? Pair dark chocolate (flavonoids) and red wine (polyphenols) with sliced pears and strawberries for a sinful dose of antioxidants and love. Happy Valentine’s Day!

Kids + Pears

Lynsey — Fri, 22 Feb 2013 20:35:44 +0000

Prepare for cuteness: photos of little kids and pears! Photo contests are always fun to see how people get creative. This year in St. Petersburg, Russia, we held a contest with a parenting website, asking moms and dads to show us how their kiddos enjoy USA Pears. Some shots were candid, while others were posed, but all results were adorable! As proven by these shots, kids and pears go great together, and we've got kid friendly recipes, nutrition information, and our brand new Pear World kids' website for you to explore with your little ones!

Pear Salsa

Brittany — Thu, 07 Mar 2013 20:28:10 +0000

The sun is shining! Portlanders are rejoicing—we’re feeling Spring in our step, an extra twinkle in our eye as we wake up after the sun and leave work while it’s still in the sky. But that’s today. It could change tomorrow. And back before this long-lost friend came out from the clouds, back when it was still gray and drizzly, I threw together this pear salsa from Mark Bittman to spice up my meals. It was delicious with tortilla chips and with shredded chicken. It’s incredibly versatile, in fact; I’m sure it would be delicious with other fruit (maybe added halved grapes or diced mango) or used in other savory dishes (atop fajitas or avocado halves). I also loved that it called for unripe pears, because a). they were much easier to uniformly dice for photography purposes, and b). I was impatient. I wanted to make that salsa when I wanted to make it. Without further ado, here’s the simple recipe:

Ooh, this would also be perfect for celebrating Cinco de Mayo! Fiesta!

Michelangelo's Pears

Brittany — Thu, 14 Mar 2013 17:40:13 +0000

A few weeks ago, while driving through the Columbia Gorge on a rainy, dark evening, I turned the radio dial to NPR in hopes that I would be soothed by the programming. The Columbia Gorge (home to one of our pear growing regions) is beautiful, but that stretch of I-84 is winding and narrow, pocked with rain-filled tire ruts and shared by streaming, slow-moving semis. At the time, I was white-knuckling the steering wheel, trying to feel less tense about the constant mist impeding my already reduced vision at dusk, when I felt myself perk up at a mention of pears. The program was Travel with Rick Steves, and Rick’s guest Fred Plotkin was talking about the simple pleasures of food in Italy. Fred is the author of “Italy for the Gourmet Traveler.” He is currently writing a book about Michelangelo, and a caller called to ask more about Michelangelo and his eating habits. Here’s what Fred had to say about Michelangelo’s diet: “Michelangelo lived almost 89 years, so he must have done something right in terms of his nutrition. I think that he probably would not be called a gastronome. He liked pears…a lot. His standard gift was to send 33 pears to someone – 33 for the 33 years of the life of Christ. He also had a cheese cellar, and in that cellar he kept several types of sheep’s milk cheese, one of them called marzolino. Marzolino for the month of March. It was only made in March, and he particularly loved that cheese. He had a vineyard and he produced some wine—1503, I discovered, was a good vintage. He produced some olive oil, and he ate bread. And that really was about it. There was not much more. He lived on pears, cheese, oil, wine, and bread. The book, when I do finish it…will really cover Michelangelo in terms of Italy.” Looking forward to this book—fascinating information!

image credit: www.intellectualrevolution.tv

Eat Right, Your Way, Every Day!

Amy — Wed, 13 Mar 2013 16:30:06 +0000

March is National Nutrition Month, a nutrition education campaign to support sound food and activity choices from the Academy of Nutrition and Dietetics. Here’s the scoop: there is no such thing as a perfect diet! We each have likes, dislikes, and traditions. Humans are social eaters: breaking bread is building community and part of the foundation of cultures, traditions, family, and living life to its fullest. Certain foods have important emotional ties and yes, food provides some happiness. For instance, I have Irish roots and when I was growing up my mother always made Irish soda bread for St. Patrick’s Day. I carry on this tradition and relive very happy memories each time I do. Food nourishes the body and the soul. Teaching nutrition in a culinary college has opened my eyes to just how exciting and creative a healthful diet can be. I think I have learned just as much from my students as they have learned from me! But being a nutrition professor and dietitian doesn't mean I don’t indulge in pizza sometimes, or ice cream or chips. I do, we all do! My equation for living a fulfilled life is balance plus pleasure. Fruits, veggies, and lean proteins provide my diet with a balanced foundation plus a sense of well-being. Everything else is simply icing on the cake (sometimes literally!). Find your balance and eat well, no matter your lifestyle. Happy eating!

Double Delight Pear Waffles

Brittany — Thu, 21 Mar 2013 20:31:45 +0000

‪Double Delight Pear Waffles with Warm Marmalade Maple Pears The Bite reader (and pear enthusiast) Merry Graham sent us her recipe for pear waffles, and we knew we had to share it! Not only are these waffles fluffy and crisp and sweet, they’re also beautiful. Impress your next houseguests—or your sleepy family—with this brunch dish. Ingredients 1 ¾ cup unbleached flour 1 ½ teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon fresh grated nutmeg 1 ¾ cups buttermilk ½ cup unsalted melted butter ¼ cup granulated sugar 1 teaspoon vanilla extract 3 large eggs, separated ½ cup chopped peeled pear 3 pears, peeled and sliced ½ cup pure maple syrup ¼ cup orange marmalade Directions Preheat waffle iron on medium high heat. Preheat oven to 200 degrees. In a medium bowl, whisk flour, baking powder, soda, salt, and nutmeg. In another bowl, whisk together buttermilk, butter, sugar, vanilla, and egg yolks. Slowly whisk the flour mixture into the buttermilk mixture. In the bowl of a standing mixer, whip egg whites until stiff. Fold 1 cup of egg whites and chopped pears into buttermilk-flour mixture. Fold in remaining egg whites. Pour about ⅓ cup of batter into each well of the waffle iron and close the lid. Cook the waffle until golden brown and crisp, about 5 minutes. Keep warm in oven and continue to bake remaining waffle batter. Meanwhile, in a saucepan over medium heat, combine sliced pears, marmalade, and maple syrup. Heat until thoroughly warmed. yield:Serves 4

A Hearty Solution

Amy — Wed, 27 Mar 2013 22:45:42 +0000

Young children are consuming larger than healthful amounts of sodium according to current research presented via the American Heart Association.¹ Nearly 75% of packaged meals and snacks designed for children ages 1 to 3 years are high in sodium; some meals contain 40% of a toddler’s daily limit for sodium! Although packaged and processed foods are notorious for high sodium content, these results are striking since large amounts of sodium early in life may increase preference for salty foods and excess salt consumption is directly linked to high blood pressure. Indeed, about one in three adults (31.9%) over the age of 20 has hypertension, or high blood pressure, which increases risk for cardiovascular disease, heart attack, and stroke.² Although these data are alarming, there is a simple solution: Decrease processed food consumption by adding more fresh fruits and veggies every day. A diet high in fresh or plain, frozen fruits and vegetables protects the heart.³ Keep it simple! Make more fresh foods at home, starting with fruits and veggies as the foundation for every meal. Add or mix in fruits or veggies to foods your family already loves, such as sandwiches, cereals, and sauces. Need an even simpler solution? Add one piece of fruit as a snack each day and you’re one bite closer to heart health!

image credit: news.discovery.com

¹American Heart Association's Epidemiology and Prevention/Nutrition, Physical Activity and Metabolism 2013 Scientific Sessions http://circ.ahajournals.org/cgi/content/meeting_abstract/127/12_MeetingAbstracts/AP253?sid=9a73903b-2517-4164-b859-ff621b4749cd

²Centers for Disease Control and Prevention 2010 data http://www.cdc.gov/nchs/fastats/hyprtens.htm

³Circulation, American Heart Association http://circ.ahajournals.org/cgi/content/meeting_abstract/127/12_MeetingAbstracts/A001?sid=bbf3aeff-f191-4aa0-803a-ea58f2ff4bfd

Little Green Pouch: Pear and Kid Approved!

Brittany — Thu, 28 Mar 2013 18:39:53 +0000

I love pears for lots of reasons, but I’m especially fond of their widespread appeal. It’s fun to be able to strike up a conversation with almost anyone about pears—my grandpa, a kindergartner, the cashier at my grocery store. They’re just so lovable! Pears are especially kid-friendly. They’re a hypoallergenic food, and with their soft texture, they’re easily pureed into sauce, smoothies, and soups. I recently received a complimentary pack of Little Green Pouches, a reusable food pouch like those you've seen popping up at Starbucks and grocery stores near you. This ingenious little food pouch is the perfect vehicle for pureed pears. I sent the pack to my sister, Aubrey, who offered to test the Little Green Pouch with her sidekick and babysitting charge Ellie. Ellie, 2, was an instant fan of the combo. Here’s Aubrey’s report: Aubrey: "Ellie, what do you think of the green pouch? Do you like it?" Ellie: "Yeah! It's really cool, Aubrey!" I asked Ellie how she liked the pear yogurt mixture. Ellie: "It tastes like ice cream and vanilla and pears!" I went to pour more mixture into the green pouch over the sink and she frantically yelled at me to not pour it down the sink and to save it in the fridge for later. She was very satisfied with the pouch and pears! Recipe: ½-1 cup vanilla yogurt 1 pear Pear and quarter the pear and boil in water until soft. Mash it into the yogurt and serve! Check out the Little Green Pouch website for pouch-friendly recipes and more information.

Chilled Lime-Scented Pear Soup

Brittany — Fri, 05 Apr 2013 19:25:13 +0000

I unearthed an old cookbook from my shelves while doing some recent spring cleaning, and among the dated photos and unoriginal cheese-nut-pear salads, I found an interesting recipe that I think will be just perfect for the warmer months to come. (Pop quiz: Can you guess when this was published? I was off by two decades—the fussy food styling threw me.) This chilled soup blends pears with spices and lime juice for a refreshing summer starter. Chilled Lime-Scented Pear Soup The delicate essence of pears, accented by a whisper of fresh lime juice, is unmistakable in this silky smooth soup. For a refreshing hot-weather lunch, serve the soup in chilled bowls accompanied by a mixed green salad and bread sticks. Ingredients 1 cup dry white wine 1 cup dry vermouth 1 cup apple-pear juice 5 small ripe pears (preferably Taylor's Gold or Anjou), peeled, cored and coarsely chopped 1 teaspoon ground green peppercorns 1/4 teaspoon ground allspice Finely minced zest from 1 lime, plus additional zest, for garnish Pinch of salt 1/4 cup fresh lime juice Directions In a large, heavy-bottomed saucepan, place the wine, vermouth, apple-pear juice, pears, spices and lime zest. Bring to a boil over high heat, stirring frequently. Reduce the heat to medium and cook 10 minutes, or until the pears are tender. Remove from the heat and let cool to room temperature. Using a blender, puree the mixture in batches until smooth. Add the salt and lime juice and mix well. Transfer to a nonreactive container and cover tightly. Refrigerate until thoroughly chilled. Serve in chilled bowls, garnished with lime zest. yield: Serves 4 to 6

The Skinny on Weight Loss

Amy — Wed, 01 May 2013 17:00:38 +0000

Swimsuit season is fast approaching, and many of my students have come to me for help with weight loss. Unfortunately, overweight and obesity continue to be problems across America. The most prevalent setback I see in clients’ diet recalls and food journals is that they eat too many processed foods. Many of them have even tried fad diets, fasting, and pills. These approaches don’t work! The only weight loss method that truly works is to adopt a healthful lifestyle change. So how do you change your lifestyle? First, you have to want to change your lifestyle, not just for a quick weight loss, but for good. Secondly, you have to be patient; healthful fat loss takes time! Finally, you have to eat well and exercise. As it turns out, most people I’ve counseled are willing to do anything to lose weight except eat well and exercise… And this leads to a vicious cycle ending in weight gain! It’s simple to start a lifestyle change: Cut the junk. Switch your processed snacks to fresh fruit with a protein, think a pear with a little cheese or nut butter. Substitute processed foods for fresh vegetables at each meal, but only use a little fat for flavor. Once you’ve cleaned up your plate, kick up your workout routine, even if it’s by 5 minutes. Now you’re on the road to a healthier life!

Happy Mother's Day with USA Pears

Brittany — Thu, 09 May 2013 22:40:53 +0000

It's time to honor Mom this weekend (although I should already be doing that every day, she tells me), and I have some fresh gift ideas:

Edible Arrangements! Now Featuring Pears! (Although the adorably tiny Seckels shown in the photo above aren't in season right now, you could add a small Green Anjou or two - or create your own custom bouquet from scratch!)

If you can't find small pears (or don't want to make a gargantuan arrangement to accommodate the regular-sized ones), here's an alternative: chocolate-dipped fruit, including artfully dipped pear slices to eliminate browning worries. And a third, lovely idea: a table centerpiece for your Mother's Day brunch. More decor ideas here. Cheers to Moms everywhere!

An Adventure of Flavor Awaits You!

Lynsey — Fri, 17 May 2013 20:57:24 +0000

Continuing our special movie promotions with Fox Pictures Mexico, USA Pears has an Epic promotion going on in Mexico City, Guadalajara, and Monterrey this month. Similar to our previous promotions, there will be a special pear display in the produce department where shoppers can sample ripe, delicious Green Anjou pears, pose for photos with props in front of the movie poster, and enter to win prizes. Head over to the Peras USA Facebook page to see some of the great pics of adults and kids alike!

In Spanish, the movie's title is El Reino Secreto, or "The Secret Kingdom." Check out the trailer below, and you can see it in theaters when the movie opens in the U.S. on May 24!

Pear Excellence 2013

Brittany — Mon, 20 May 2013 20:10:52 +0000

This year's Pear Excellence Culinary Student Competition was another pear-fect success, with talented culinary students from across Canada showing off their flair with the pear for a panel of esteemed judges. Held in Toronto in April, the contest celebrated its sixth year. Culinary students Diego Beltran, Rebekah Roberts, Allegra Jimenez, Connie McKibbon, and Aaron Lackie faced off for the National Grand Prize, showcasing pears in dishes savory and sweet, from gluten-free chocolate chai cake to grilled flatbread. The judges chose Allegra's "Pearfect Pearing" dish for the grand prize. The dish paired a savory cheesecake with poached Bosc pears, pear chips, and a candied beet salad for a plate the judges said was innovative, well-executed, and an exceptional blending of flavors. All the regional finalists were applauded for their creativity and execution. Their dishes truly put USA Pears on a pedestal:

"The Pearfect Pearing," Allegra Jimenez, National Grand Prize Winner, Regional Winner - Vancouver
"Pear and Black Thai Rice Cakes with Pear Sage Pesto," Connie McKibbon, People's Choice Winner, Regional Winner - Ontario
"Trout Ceviche with Pear Blini," Diego Beltran, Regional Winner - Quebec
"Pear and Bison Grilled Flatbread," Rebekah Roberts, Regional Winner - Prairies
"Pear Cake Delight," Aaron Lackie, Regional Winner - Maritime

To view the winning recipes and photos of the finalists'' culinary creations, click here. (Parlez-vous francais? Cliquez ici.)

School's Out for Summer

Amy — Wed, 22 May 2013 17:01:43 +0000

The school year officially ended Saturday. With so many seniors trekking out on their career paths, I spent countless hours conducting “exit interviews” to assess their knowledge, goals, and to say goodbye. I’m sad to see so many leave, but I am excited to see how far they go! In one particular meeting, a student said to me, “I still remember the very first thing you taught me: Nobody ever got fat eating fruits and vegetables.” This is a direct quote and principle I teach again and again. If my students learned anything, I hope this was it! We all need an overall nutritious diet high in fruits and veggies for a better, healthier life. Not only can they help you maintain a healthful weight, but they are dense in nutrients and phytonutrients that help fight off a majority of chronic diseases, such as cancer and heart disease. Summer is the perfect time to add more fresh fruits and veggies to your diet; start by perusing your local grocery store or farmers’ market, checking out new recipes, and experimenting. Remember, a healthful diet starts with fresh fruits and veggies. Happy, healthy summer!

Cheers to Wine and Pears

Brittany — Thu, 23 May 2013 22:01:04 +0000

Last weekend, some of us here at Pear HQ drove out to the lovely valley of Hood River to sample pears at the Columbia Gorge Wine & Pear Fest. As you and I both know, pears and wine are BFFs. They're meant for each other from the start: they even grow in the same area and climate. We sampled Green and Red Anjou pears to eager attendees, teaching them how to "Check the Neck" for ripeness so that they can enjoy pears at their sweet and juicy peak at home. Whether they were drinking Pinot Gris or a red blend, hard cider or Syrah, wine aficionados agreed that pears and grapes are a match made in heaven. (Which is what some visitors call Hood River, not incidentally.) Some of our pear growers joined us to sing the praises of their favorite fruit, even getting in on the action with some sweet (temporary) tattoos! Thirsty for more? Check out our custom pear, wine, and cheese pairings!

Grill, Mastered!

Amy — Mon, 17 Jun 2013 21:03:12 +0000

photo credit: www.wellfedheart.com

It’s finally summer, my favorite season! I love summer because of all the fresh foods, the outside gatherings, and of course, the warm weather. Unfortunately, it’s only early June, and I’m already tired of the fatty fare available at picnics. Well, the grill isn’t just for burgers anymore! Try something delightful and healthy at your next outdoor grilling event. Grilled fruits and veggies are an excellent and delicious way to add color, variety, and nutrients to any backyard bash. Ditch the potato salad and coleslaw and pop some festive veggie kabobs on the grill! You can use any vegetables you like, but seasonal, grillable options include peppers, eggplant, squash, tomatoes, and onions. Just brush them with olive oil and grill over medium heat, turning until tender and marked. But if you’re like me, you’re more interested in dessert! Try grilling fruit, the heat brings out the complexity and intense sweetness. Mouth-watering options are pineapple, peaches, pears, or watermelon, but experiment with your favorites. If it doesn’t slip through the grill, it’s a delicious, nutritious way to add a little flair and a lot of flavor to your next shindig!

Health Wise

Amy — Wed, 03 Jul 2013 17:05:33 +0000

I have struggled with my weight since third grade; I grew up obese, slimmed down in college, gained the weight back… but now live in a healthy, sustainable weight range for my body. My life is happily full of fruits, vegetables, and exercise, things I didn’t like as much growing up. As a dietitian, my weight struggle is sometimes embarrassing to admit, although the truth is, it makes me a better dietitian. Instead of obsessing about calories, I try to maintain a positive attitude and think of my daily food as a budget. Think of how you spend your money every month and let that be your guide. Fruit, vegetables, and lean protein are my basic needs to live – just like my mortgage, utilities, and groceries. These make up the majority of my budget and I need them every day! Grains and dairy are like my car and cell phone; although these are important, I can’t spend as much on them. Everything else falls into the entertainment fund; for instance, dessert or a cocktail is a new pair of heels or a pedicure for which I may (or may not have) budgeted! If I think about food this way, because I need food to live, I can splurge once in a while and still stay on budget without obsessing.

photo credit: www.wealthforteens.com

Play with Your Food!

Amy — Wed, 24 Jul 2013 17:00:32 +0000

This week, USA Pears attended the School Nutrition Association (SNA) Annual Nutrition Conference in Kansas City. Many of the sessions were geared toward helping school lunch professionals increase fruit and vegetable consumption, while limiting sodium, fat, and excess calories. Although this seems simple, sometimes children are picky and sometimes they are simply more familiar with the taste of processed foods. What nutrition experts have discovered is that if children play with their food, that is to say that if they help in the preparation and explore the different colors, textures, and flavors of different fruits and veggies, they’re more likely to eat them now and throughout their lives. Here’s a simple suggestion: slice fruit and veggies into smaller pieces and let kids add fun toppings. At SNA we showcased a pear “salad” bar – sliced pears with a variety of toppings, including yogurt, granola, cheese, nut butters, dried fruit, and sunflower seeds. The bar was a hit with the participants, many of whom plan to include this idea in their school districts. Just imagine how many more fruits and veggies kids will eat when eating healthfully becomes fun and flavorful!