22nd Harvest Week <> Oct. 4 - 10, 1999

Tom says we have lots. Aside from just eating them a la carte, what else can you do with 'em? One of my fave treatments is to serve sliced pear with a good quality blue cheese. Pop a slice of pear and a dab of blue into your mouth and you'll see what I mean! If you have a favorite apple pie recipe, try substituting 2/3 of the apples with 1/3 peeled sliced pears and 1/3 sliced fresh cranberries. You probably will want to up the sugar a bit to compensate for the tartness of the cranberries. Alternatively, plump up some dried cranberries in a little hot apple juice for the '1/3  cranberry' part. If you have a recipe for apple crisp, try replacing the apples with sliced pears that have been sprinkled with a little lemon juice.

I suspect I'm not the only one who has not yet used up all my red cabbage, so here's a recipe I clipped a while back...
Red Cabbage with Apricots and Balsamic Vinegar
Bon Appetit Magazine 11/98
Serves 6

6 tbsp. butter
1 med. red onion, thinly sliced
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1 head red cabbage, quartered, cored and very thinly sliced
3/4 C thinly sliced dried apricots
1/4 C  apricot preserves
1/4 C balsamic vinegar

Melt butter in heavy large pot over med. heat. Add onion, allspice & nutmeg and toss 1 min. Add cabbage and apricots & saute until well coated, about 2 min. Add apricot preserves and vinegar and toss until juices are reduced to a glaze and cabbage is crisp-tender, about 6 min. Season with salt and pepper.

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