Vegan MoFo 2012 | 1
Hello, friends, and welcome to Vegan MoFo 2012!
Two weeks ago Erik and I took an hour’s drive southwest to Overbrook, Kansas, to check out Fieldstone Orchard, an organic u-pick farm.
We packed a lunch and found a peaceful, secluded area by one of the ponds to eat before the picking ensued.
In addition to the loads of apples we brought home (including varieties I had never heard of, such as Staybrites and Maiden’s Blushes), we also managed to pluck a good share of Asian pears before their season was up. I’m still working my way through slicing, chopping and freezing the bounty.
At Fieldstone, they grow fruits and vegetables all year long, although they are closed for picking during the winter season (if you are interested in their winter greens, you can call them to arrange for pickup or to get details for delivery). We had such a great time, and the folks at the orchard were so friendly. I’m already planning future ventures for next year to pick asparagus, cherries, rhubarb and berries. If you are in the KC area, I’d definitely recommend planning a trip to Fieldstone.
When we got home, I decided to try my hand at bee-free pear honey. I overcooked it, but with fabulous results. Having cooked it beyond the consistency I was hoping for, I instead ended up with thick jam with a flavor that is uniquely reminiscent of honey.
This mistake was a-OK in my book, because if I had to choose, I’d take a versatile, tasty jam over honey any day. Spread it on biscuits or toast, pair it with sliced apples or warm it and pour it over a bowl of vanilla bean [non-dairy] ice cream.
- 4 cups chopped pears
- 1 15-oz. can crushed pineapple in juice
- 1½-2 cups sugar, to taste
- 2 tbsp cinnamon
- 1½ tbsp lemon juice
- Pulse pears in a food processor or blender until mostly broken down (it’s ok if a few small chunks remain).
- Add all ingredients to a large pot and bring it to a low boil. Cover and cook, stirring frequently, for approximately 75-90 minutes, or until desired consistency is reached.