pears

High Fructose Corn Syrup VS The Pear

 

High Fructose Corn Syrup VS The Pear
by Jason Coon

High Fructose Corn Syrup vs The Pear

 

When I was a kid, all I ever knew about Pears, and most fruit for that matter, was the kind that you opened up with a can opener.  When we opened a can of pears as a side dish for our dinner time meal, we thought we were doing a good thing.  Isn’t it better to open a can of fruit than a bag of sugary treats?  Little did I know, those poor little soggy pieces of pears were soaking in sugar and high fructose corn syrup.  The food we assumed was better for our health was just as bad to eat as the junk food we were avoiding.  The side dish to our meal may have well been a serving of candy!

Last year, however, I experienced, for the first time, the brilliance of a freshly picked Pear.  Not in a can, or soaked in corn syrup but a true food event.  When we bought a box of pears last year from Bulk Natural Foods we were shocked at how amazing they tasted.  Our 6 children, who have never eaten canned pears, dove into the box just like they were apples.  How happy we were, to be able give our children a truly healthy food that they loved.

Next week, when that truckload of Pears, Peaches and Plums rolls into Tennessee, I know my children will be in baited breath, awaiting all the nutritious fruit they can eat.  Mealtime or anytime and not just a side show treat at the edge of their dinner plate!

Join my family and hundreds of others by ordering Pears, Peaches and Plums.  You and your family will be happy you did!

Plums Pears Peaches Jason

 

Pears, Plums, and Peaches

Remember, there’s less than one week left to order Stanley plums, Bartlett pears, Baby Gold peaches, and freestone peaches. Occasionally, the timing works out with one of our growers for us to get more pears later in the fall, but otherwise, this will be the only time this year that we’ll offer plums and pears, and the last time we’ll offer peaches this season.

Deadline To Order:  Monday, September 9th at 9:00 a.m. central time
Pick Up Date:  Thursday or Friday, September 12th or 13, depending on location
Click this link to order:  http://bunchesmore.com/?action=guest-app-cart&cid=104

Feel free to order by phone at 931-593-2616.

Tim & Erin

 

Pears Jason

Answers To Many Of Our Frequently Asked Questions

How To Confirm Your Order Or View Details For Your Pick Up Locatio

How To Add Or Remove Items From Your Order

How To Cancel Your Order

How To Change Your Pick Up Location

How To Change Your Mailing List Settings

How To Change Your Email Address

How To Place An Order For Local Pick Up

Local Butternut Squash Sweet Potatoes And Pie Pumpkins

Local Butternut Squash Sweet Potatoes And Pie Pumpkins

One of our Amish neighbors is doing an experiment that involves you. Yep. He wants to know if you guys like squash, pie pumpkins, and sweet potatoes. If you do, he plans to grow more of these vegetables for us next year. For now, there are just a few cases of each available, so they’ll sell out fast. You’ll find them on our Pear, Plum, and Peaches order form.

The squash and sweet potatoes we roasted over the weekend were buttery sweet and a beautiful deep orange, and the pumpkin has become a pie for our supper tonight.

One thing to notice here is that the sweet potatoes and butternut squash are odd shapes and sizes; some pretty big and others very small. So if you’re looking for uniformity, please don’t order these local vegetables. Both will come in 25 pound boxes. Also, the sweet potatoes will not be washed as this helps to keep them fresh.

Squash Pumpkins & Sweet Potatoes

Pears, Plums, and Peaches

Remember, there’s less than one week left to order Stanley plums, Bartlett pears, Baby Gold peaches, and freestone peaches. Occasionally, the timing works out with one of our growers for us to get more pears later in the fall, but otherwise, this will be the only time this year that we’ll offer plums and pears, and the last time we’ll offer peaches this season.

Deadline To Order:  Monday, September 9th at 9:00 a.m. central time
Pick Up Date:  Thursday or Friday, September 12th or 13, depending on location
Click this link to order:  http://bunchesmore.com/?action=guest-app-cart&cid=104

The grower sent these pictures of our fruit, still growing on the trees at the orchard…

Summer Fruits On The Trees

Feel free to order by phone at 931-593-2616.

Tim & Erin

Plums Pears And A Bonus

Plums, Pears, And A Bonus…

2 Types Of Peaches!

On September 12th and 13th, we’ll be delivering a truckload of Stanley plums, Bartlett pears, and a bonus – two different kinds of peaches; freestone peaches and Baby Gold cling peaches! We had thought this week would be our last peach delivery for the season, but since our plum and pear orchard will still be harvesting peaches too, we’ll be getting more! Learn more about each fruit below.

Deadline To Order:  Monday, September 9th at 9:00 a.m. (central)
Pick Up Date:  Thursday or Friday, September 12th or 13th (depends on location)
Click this link to order:  http://bunchesmore.com/index.php?action=guest-app-cart&cid=104

Plums Pears and Peaches 2013

Stanley Plums

This elongated plum is a bit different from plums you’ll commonly find in stores. The Stanley plum is often used for canning, drying, and baking, but we love to eat them fresh too! Try Stanley plums in plum crumbleplum jamplum tartcanned, or in this beautiful traditional German plum cake.

This is the only time this season that we’ll offer Stanley plums.

Bartlett Pears

One of the juiciest pears you’ll find, we love the Bartlett for it’s amazing flavor. Bartlett pears are great for canning, and if you’re careful to put them in the fridge when they’re still hard, they can be stored fresh like that for a few extra weeks.

Baby Gold Cling Peaches

Baby Gold peaches are a classic for canning. They’re unique in that they stay nice and firm when you can them. Ever have store-bought canned peaches? You know the way they feel in your mouth when you bite into one – firm, but soft, and almost a little chewy? Well, those are made from cling peaches like these. You’ll need a sharp knife or spoon to cut the pit away from the flesh, but patience has its rewards… Come mid-winter, those pretty canned peaches will make a lucky fellow a nice breakfast or dessert.

New to canning? This blog post is one of the most helpful guides we’ve found on canning peaches.

Freestone Peaches

As the name implies, freestone peaches have a pit that comes away from the flesh easily. These really are the very last peaches of the season. If you need to fill a few more bags for your freezer supply of fall smoothies, this is your last chance.

Follow this link to order.

Tim & Erin
931-593-2616

P.S. Feel free to order by phone.

Fall Preview 2013 And A Note From The Orchard

What’s Next? (and a note from the orchard)

Heads up!

We’ll be opening up our order form for a last load of peaches very soon… should be within the next few days.

And over the next several months we’ll be bringing in some other things too! Here’s a peek at what we’re preparing:

Late Summer and Early Fall Fruits 2013

August:
We’ll be getting a final load of northern peaches and few varieties of summer apples from an orchard we’ve had good
experience with. (See the note from the orchard below.)

September:
Pears, plums, more early apples, and a truckload of wheat, dry goods, and organic animal feed.

October:
Concord grapes, dry goods, and an abundant variety of apples. If you remember, last year was not a good year for apples (Remember how the late spring frost of 2012 killed most of the apple blossoms?). This year is like the reverse swing of nature’s pendulum; apple trees everywhere are heavy with delicious fruit!

Here’s a look behind the scenes into one of our recent emails from the peach orchard we’ll be ordering from later this month.

…We anticipate great quality and volume of peaches through Labor Day so I do not see a problem getting your truck loaded up at the end of August. We will have both yellow and white peaches available at that time. All the fruit that will be shipped to you will come directly from our orchards. We’d need your final order on the 26th. We have been having great quality this year, and as long as we stay hurricane free we should be in good shape.

We do strive to harvest tree ripened fruit that has the maximum sugar content, and typically we try to harvest, pack, and ship to the customer within 48 hours to keep the quality high for end customer. We would have a fuzzy peach in a box that came straight from the field. I think that’s what you’re looking for.

-Maggie

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Postal Delivery & UPS Shipments:

Over the next few months we will be offering more products via postal delivery (several hundred more). If you don’t live in our local delivery range, or if you’d like to have Bulk Natural Foods shipped to your door, we think you’re really going to like this!

We won’t, however, be shipping fresh fruit this year or in 2014. (We haven’t quite figured out how to make that work yet.) Only dry goods items will be ship-able for a while. So, woo-hoo! We’ll keep you posted as we move forward on this.

We can currently ship out about a dozen of our more popular items through our store: things like raw almonds, rapadura, superfood, Celtic sea salt, and the Nutrimill grain mill. (If you’re not already milling your own flour, definitely look into this power kitchen tool. Freshly ground wheat flour or any combination of gluten-free flours take minutes to make yourself, they’re healthier and taste remarkably better than any pre-milled flour you could buy.)

Anyway, we’ll be in touch about the upcoming PEACH order. Watch your emails for more information.

Tim & Erin

From Our Mailbox

My order of peaches was super fantastic! LOVED EVERY SINGLE ONE OF THEM! -Karissa

The peaches were again outstanding. Delicious, sweet, juicy, and perfectly ripe! -Monica

LOVE the peaches. We have been enjoying our first ever order of peaches and blueberries and mango. Peaches by themselves, peach cobbler, peach mango salsa tomorrow. Thank you for the fresh fruit. -Rebecca

The peaches are beautiful and the carrots have more flavor than any I’ve ever tasted! Forty pounds of bananas is a LOT of bananas, but they’re delicious and I’m clearing out enough freezer space to hold them for smoothies and baking for weeks to come. Thank you! -Jennifer

Oh my goodness! The family started eating peaches before I even got back into the car! Sweet, juicy and perfect even though they were 2nds. Wish I had bought 2 boxes so I will have some left to can. Thanks so much for the opportunity to purchase such yummy, healthy food. -Connie

Pear Sauce

Pear sauce is very easy to make and can be a nice alternative to applesauce. Here, we’ve infused it with cinnamon and vanilla, which makes it seem even more perfect for fall.

Enjoy pear sauce as is or use it for baking or as a topping for pancakes, yogurt, or ice cream. It works well in place of the applesauce in these Whole Wheat Apple Muffins, but it’s even nicer spiced up with a little extra ginger.

Ingredients:

9 or 10 D’Anjou or Bartlett Pears, peeled, cored, and sliced

2 vanilla beans

2 cinnamon sticks

Directions:

Place the sliced pears into a pot with enough water to just barely cover them. Add the cinnamon sticks and vanilla beans, and simmer, covered, on medium low until the pears are tender.

Remove the cinnamon sticks and vanilla beans and puree with a stick blender. Alternatively, you can mash the pears with a potato masher, which gives the sauce a chunkier texture.

 

Pear Crisp

Pear Crisp

Pear Crisp

Ingredients

  • 6  cups  Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
  • 1  tablespoon  fresh lemon juice
  • 1/3  cup  rapadura (or your choice of sugar)
  • 1  tablespoon  cornstarch
  • 1 1/2  teaspoons  ground cinnamon, divided
  • 1/3  cup  all-purpose flour
  • 1/2  cup  rapadura (or packed brown sugar)
  • 1/2  teaspoon  salt
  • 3  tablespoons  chilled butter, cut into small pieces
  • 1/3  cup  regular oats
  • 1/4  cup  coarsely chopped walnuts

Preparation

Preheat oven to 375°.

Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine rapadura, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, rapadura, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.

Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.