The pears have just started to ripen, something we always look forward to. Alas, it hasn’t been a good year for pears. Normally we end up filling five gallon buckets with the things and giving them away to anyone we can talk into taking them, but this year we’re going to be lucky if we get more than a few dozen. The weather this spring when it was putting out flowers was not very good. We were getting cold days, lots of rain, and not a single bee in sight. I think it was the lack of pollinators that caused the drastic cutback in production this year.
That’s not necessarily a bad thing, though. When that tree is in full production we have far, far more pears than we can deal with. We give away all that we can, eat what we can, and, alas, the rest end up as compost.
This particular type of pear doesn’t hold up well for canning or freezing. They are best eaten fresh, just after they turn ripe. And dear lord, they’re good. Sweet as candy, juicy, with a lush, melt in your mouth texture. The ones in the basket are still too green to eat but they’ll start to turn yellow in a few days.
One problem we have is trying to pick them before they fall. Wait a just a bit too long, and they’ll hit the ground and because of the soft texture they turn to mush from the fall. So you have to try to pick them just before they turn.
Now I love peppers, but I prefer the milder ones. Poblano peppers are probably my favorite. Just a touch of warmth to them, with a rich, slightly smokey flavor. I’m fond of jalapeno peppers as well, but that’s about the upper limit of my tolerance for heat.
So how we ended up with these guys, I have no idea. The little red ones… Dear lord, they’re hot! When they were green they were tolerable and had a fairly good flavor, but now? Just cutting one in half sends out fumes that make the eyes water, and those little yellow ones are almost as bad. MrsGF, it seems, didn’t label the seedlings with great accuracy last spring, if at all, so we had no idea what we were going to get until they started to produce fruit.
The yellow ones are even worse. Just cutting one up makes my eyes start to water and my nose burn. I cut one of the yellows up last night and talked EldestSon and YoungestSon into trying them, after I took a bite myself to prove they weren’t all that bad. Apparently my tolerance for hot peppers has increased over the years because they both thought they were pretty bad. Not to the point where you’d run to the fridge for the milk, but darn close.
Addendum: I just found out that the yellow one is apparently a golden habanero pepper with a heat rating of up to 350,000 scovilles. Wow… Jalapeno is only about 5,000 scovilles. Yeah, that’s a bit hot.
I need to make sure we only put in poblano and sweet bell next year, and maybe one or two jalapeno.
MrsGF pointed out that it seems that the only veggies that grow really, really well here is the stuff we don’t really like, like the super hot peppers, eggplant and the like, while the stuff we do like a lot, gets eaten by bugs or doesn’t grow well. That’s an exaggeration of course, but some years it does seem that way.
We’re very fortunate in that the town has an outstanding composting program that it’s been running for years now. We’re even more luck in that we’re just a couple of blocks away from the compost site. The guys have been busy sifting the newest batch of compost and it’s ready to go. After cleaning out the garden spaces I’ll be making regular runs down here with my little trailer to take advantage of it.
Last weekend I proved to myself that I’m still a 6 year old at heart because seeing this thing in the parking lot at the grocery store made me grin like an idiot. Yes, the Weinermobile. Oscar Meyer has been running these for a lot of years, but this is the first time I’ve ever seen one of them close up.
I should point out I’m not a big fan of Oscar Meyer products. And the free hotdog I snagged reminded me why. A pale pink tube that tasted mainly of salt and artificial smoke flavorings and one of the most unappetizing colors I’ve ever had the misfortune to see.
Then we woke up to the sound of our street being reduced to gravel. Literally. Big road grinder moving slowly back and forth in front of the house grinding the pavement and everything else in it’s path into dust as they prep for repaving a section of the street. Loud? Oh dear… Sounded and felt like a 747 was landing in the backyard. They’ve been prepping for this for weeks now, replacing sections of curb and gutter and driveway aprons.
We’re hoping they get this done soon. Right now the road in front of the house is pretty much nothing but dust. We get a lot of big trucks through here and there is a patina of dust over everything. It’s getting more than a little annoying.
Let’s end this with some roadside flowers. Clumps of these have popped up along the backroads around here all over now and they make a brilliant display when you stumble over them.