This entry was posted on January 1, 2001 by McEvoy Ranch.

fftr-images-118 Due to its mild, sweet flavor and abundant juice, the D'Anjou is one of the more popular pear varieties. Neither the red or green variety changes color when ripe, so the best way to tell when an Anjou is ready is to press gently against the stem end of the fruit. If it gives slightly, your Anjou is ripe and ready to be eaten. Most pears are picked when they are unripe, so make sure to let them sit out on your windowsill for a bit before enjoying this Autumn treat. Beurre D'Anjou, as it was originally named, was found sometime before 1700 in the Anjou region of France. It was brought to the United States in 1842. One hundred years later the red varieties were developed in Oregon. D’Anjou pears are best eaten fresh out of hand or in salads. They can also be good for baking or poaching before they are fully ripe. -BEURRE D'ANJOU (green variety) & DUCHESS BRONZE PEARS -PINK LADY & GRANNY SMITH APPLES -20th CENTURY & SECKEL ASIAN PEARS -MEYER LEMONS -BLACK MISSION FIGS -FAVA BEANS -ASSORTED TOMATOES -ASSORTED SWEET & HOT PEPPERS -COSMO SAVOY ROMAINE, MAGENTA, & THAI GREEN LETTUCES -ESCAROLE -MICROGREENS (Tuscan Kale, Sunflower, Beets, Pea shoots) -FRENCH SHALLOTS -FERANO BEETS -MIXED HERB BUNCHES ( Rosemary, Oregano, Curly & Flat-leaf Parsley, & Thyme) -PURPLE RUFFLE, RED RUBIN, & GENOVESE BASIL -TEDDY BEAR SUNFLOWERS BY THE STEM -MIXED BOUQUETS -POTTED STRAWBERRIES, LOBELIA, THYME, SWEET MARJORAM, & OREGANO ENJOY!