The seasons are definitely changing! Starting this Saturday (9.5.09) you can definitely expect to see citrus is your Buyers’ Club box. The limes and pears are coming to an end but this upcoming Saturday we will be able to put the very first pickings of satsumas into your box. According to LSU Ag Center the variety of satsuma, which is ‘St. Ann’, has been culitvated to come in around early September to mid-October. The fruit itself is slightly acidic, juicy, and sweet similiar to your usual ‘Armstrong’ variety but with a bit of zing.

This past weekend you may have noticed some unusual varieties of produce on the lagniappe table: ‘star of david’ okra and a bowling pin-shaped squash known as a Cushaw pumpkin. ‘Star of David’ okra is cooked in the same manner as you would for the traditional ‘clemson spineless;’ some people like to cut down one side and remove the seeds as they are rather large and then chop the ‘star of david’ okra. The Cushaw pumpkin like most other squash are great for soups, pies, and custards. It is best to cut it into manageable chunks to remove the seeds and stringy pulp. While some people suggest ‘peeling’– which I never quite figured out exactly to do that — it just seems easier to crank up the oven to 375, roast the halves or quarters for 60 to 90 minutes until tender and scoop out the soft flesh for whatever dish you may be preparing. Less work and less chance for injury (at least in my case.)

Speaking of preparing items that seem daunting in your Buyers’ Club box some of the staff have noticed that the popularity of the pears is, well, not that popular. Being the buyer for your weekly box and picking up the produce often affords me to land some, well, actually a lot freebies from the farms. For the past two weeks I am sent home with at least 10 pounds of pears from our friends at A & K Citrus. I can’t help but think what am I gonna do with all this fruit?!

So the inspiration for the recipe this week it is really incredibly simple: poached pears. Yes, while we strive to supply our customers with dishes that involve at least 4 items for that week’s box it is important that you know just how great poach pears are. Poaching the pears made the whole house smell like Christmas and speaking of holidays you can freeze what can’t eat (trust us, you’ll want to eat all of them) use them for desserts for either Thanksgiving or Christmas. Think–bread pudding with layer of poached pears on the bottom and drizzled with some of the honey from the market. Go ahead and give those pears one last try and don’t forget about the rice pudding with pear & lime from last week.  Hope y’all enjoy.

Recipe: Poached Pears