Pears in the garden and the kitchen
A gardener and a chef team up to give advice on how to grow and prepare pears.
Back on the farm when I (Anne) was growing up, there was a twisted, half-dead, gnarly old pear tree that stood sentinel at the head of the vegetable garden. Every year it blossomed and put out a respectable number of pears.Skip to next paragraph
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Since this tree didn’t have a pollinator within 40 to 50 feet, it most likely was a European pear (Pyrus communis), not an Asian (Pyrus pyrifolia) or Oriental hybrid, since these latter two are self-sterile and need a pollinator.
Full grown pear trees can get up to 20 feet tall and wide, so they need some space. There are options for the small backyard grower in USDA Zones 5 to 9, however. Semi-dwarf trees top out at 12 to 18 feet, and dwarf pear trees can be as short as 8 feet. These smaller varieties often will produce just as many pears as the standard size.
Pear tree care is simple. It involves fertilizing once a year, in springtime, and minimal pruning in winter to maintain an open crown.
Planting a pear tree
When planting a pear tree, select a site in full sun with plenty of room for the tree to grow upward. Always look for overhead power or telephone lines before you choose a planting site. The soil should be a bit on the acid side, pH 7 or lower. In warm and humid areas, select trees bred for fire blight resistance.
Dig a hole wide enough to spread the roots out, but the hole should be only as deep as the root ball, with the graft (a swollen area near the root ball on dwarf and semi-dwarf trees) 2 to 3 inches above the soil. If you dig the hole too deep, the settling of the tree after planting can result in a short life since planting too low is a huge contributor to trees dying for no apparent reason.
You should have fresh pears from your trees three to five years after you plant. There will be plenty to try Chef Linda’s recipe for Pear Tart:
Savory pear tart
This pear tart is not about sweet, says Chef Linda, but savory with balsamic vinegar, caramelized onions, fresh Bosc pear, and ready-made puff pastry. It oozes with smoky gruyere cheese.
1/2 tablespoon butter
1/2 tablespoon mild olive oil
2-1/2 cups thinly sliced red onion
3 sprigs fresh thyme
Salt to taste
1/2 tablespoon balsamic vinegar
Pepper to taste
Heat the butter and olive oil in a large skillet over medium-high heat until sizzling. Add the onions, thyme sprigs, and salt to taste. Turn the heat down to medium and cook, stirring often, until onions are golden brown. Add balsamic vinegar and cook for another minute. Pepper to taste. Remove from heat, take out the thyme stems, and set the onions aside.
1/2 of (17.3 ounce) package frozen puff pastry, thawed in the refrigerator