31 Jul 2010
Grapes and pears and blueberries, oh my!
The last of the rabbiteye blueberries went today. We bought 3 pints and ate most of a pint this morning! The late-season rabbiteye blueberries are the sweetest of the season. Some have already gone into multi-grain muffins but we’ll probably eat the rest raw.
The grapes are an experiment. They are more tart than sweet and have lots of seeds.
Pears are finally in season and I am making the best of them. I think this particular Florida variety of pear may be my favorite truly local food so far. I know I’ve talked about them before; crunchy, juicy, crisp pears with more floral aroma and crunch than sweetness. They may have ruined me for all other pears forever. Funny thing is, they are amazingly ugly to look at, lumpy and mottled green with thick bulbous stems and thick, tough skin. I must find out the varietal name and convince someone to plant some of these trees.
1 c AP flour
1 c whole wheat flour
1 tbl baking powder
1/2 tsp salt
1/2 c finely chopped almonds
1/2 c sugar
1/4 tsp. cardamom powder
1 c milk
1/4 c oil
2 c grated pear, peeled if you want
Heat oven to 375 and line a muffin tin with papers or butter thoroughly. Mix egg through pear in one bowl, and flour through cardamom powder in another bowl. Pour wet mixture into dry ingredients and mix just until combined. Spoon into muffin tin and take until done and lightly browned- 15-20 minutes.