Race for the Pears

It’s that time of year again, when my taste buds give up on peaches and berries and begin longing for crunchy pears and apples.

Blushing pear

Blushing pear

We have a lovely old pear tree above the old homestead on our land. Every year, I wait for the pears to ripen…

Pear and pine

Pear and pine

…and every year, the competition beats me to them.

Black bear scat

Black bear scat

I saw this morning that the black bear has already been snooping around.

It’s amazing how well this tree has survived decades of bears climbing to the tippy top and breaking branches. The scars are evident up and down the tree.

Mangled branches

Mangled branches

Oh well, I suppose bears have to eat too. We’re planting our young pear and other fruit trees inside eight foot high deer fencing. When they start bearing (pun not intended) fruit, we’ll electrify some wires around the outside. That may be our only chance of ever eating a pear around here.

Young pear tree

Young pear tree through the garden fence.

Cross-posted to Yips and Howls

Garlic Harvest Complete

Last night as the sun went down, I dug out the last of the softnecks, Silver Rose. This is a new variety for me, but I’ve read it’s excellent for braiding and is one of the best keepers (up to ten months). For lunch, I broke open a small head and stir-fried it with green beans, red pepper flakes and sesame oil. It has a strong flavor that blends well with spicy Asian cuisine.

Silver Rose

Silver Rose

Before breakfast this morning, I dug out my final bed of garlic – Chesnok Red.  I could hardly contain my excitement as each bundle came up big and plump.  These are wonderful garlics to roast.  They’re so sweet and smooth, you can spread them on bread or crackers like butter.  Yum.

Chesnook Red

Chesnook Red

Garlic Harvest 2010

Dug up the Inchelium Red and hung it to dry.  I enjoyed this one a lot last year for several reasons: good, versatile flavor; the reddish-purple streaks on the stems – beautiful for braiding, and the fact that it’s a heirloom variety from the Inland Northwest, developed on the Colville Indian Reservation

Inchelium Red

Inchelium Red