Fall is the time for quince to start appearing at the farmer's market. I got my first batch from Woodside Farms from farmer Ed. I really enjoy cooking with quince---they are too hard and bitter to eat raw but when baked, poached or stewed they turn a blush of red and take on this delightful floral pear quality. You will find them in my mustard green salad roasted together with persimmons tossed in a heirloom tomato vinaigrette. Quince is thought to be one of the oldest cultivated fruit crops.
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