Pears - This Season's Versatile Fruit

At Bert's Red Apple our pears are fresh-picked from the trees at just the right time, allowing the fruit to hang on the tree until they are ripe, full of flavor, deliciously juicy and ready for our loyal customers to eat. Our goal is to bring you all the local varieties of the pears Anjou, Bartlett, Bosc and more from orchards in Washington and Oregon. They arrive fresh, sweet, delicate in flavor and perfectly ripe at their peak of the season during the cold months of winter. That means the season is just started and you have plenty of time to enjoy pears in your lunch box, baked for breakfast, in salads, tarts, poached and more. You can depend on Bert's Red Apple's consistent quality fruit throughout the year.

Pears ripen from the inside out, so try carefully squeezing the neck of a pear to test for softness. If there is a little give then you know a pear is at its peak and ready to eat. Not only are pears delicious, but they are also great from a nutritional standpoint as an excellent source of fiber and vitamin C.

Traditionally, Bartletts are known as a canning pear, but they are so much more. Try eating right out of your hand like an apple for a healthy snack, fresh sliced into a salad or present pear slices on a platter with cheeses and nuts. Bartletts are great for baking into a tart or quick breads. For a warm way to start the day, try them in the morning poached or baked in a ramekin. Bosc or Bartlett pears give our baked pear recipe the best flavor. For baked pears, set in a ramekin whole, and with core removed. Add 3 tablespoons brown sugar into the cavity, dot with 1/2 tablespoon butter, chopped nuts, and sprinkle with ready-made pumpkin spice (available in our spice section) or sprinkle with your favorite spices like cinnamon, nutmeg, ginger or any combination of those. Then bake in the oven at 350 for 30 to 40 minutes. Top with whipped cream or sprinkle with a dusting of powdered sugar. Serve with toast to dip into the juices that surround the pear. This is a great way to start any day, but especially on these cold mornings!

Winter's Amazing Acorn Squash

You don't name your store "Bert's Red Apple" if you aren't serious about produce, At the heart of healthy eating are fruits and vegetables, and at the heart of our store you will find farm-fresh produce. Bert's Red apple always has a great selection at competitive prices. Our selection includes seasonal, specialty and organic items. You can always count on Bert's for variety, freshness, and exceptional service without the extra stop on your way home!

The cooler months are prime time for winter squash. Pumpkins may get all the glory at Halloween, but there are many other versatile, vividly colored, flavorful, and nutrient-packed varieties to brighten up fall and winter meals.

Acorn Squash is a winter squash with a sweeter, denser, yellow-orange flesh inside, and more firm in texture than summer squash or zucchini. It is high in nutrients like potassium, magnesium, even iron and calcium, and Vitamins A, C, and B-6. It is also high in dietary fiber. And while that is all well and good (get it, "well") the fruit of the squash is delicious,and can be prepared most commonly baked, but also sauteed, steamed, and even microwaved. Winter squash takes well to a wide spectrum of seasonings and can be true crowd-pleasers when used in soups, casseroles, risotto, and lasagna.

RECIPE: For an accompaniment to roast turkey, prime rib, roast pork or ham, try this recipe for Cranberry-Stuffed Acorn Squash as a side dish. It is festive enough for all your holiday meals and all winter long.

Wash 2-3 acorn squash and pat dry, cut it in half, discard seeds.

Place the squash, cut side down in a microwaveable baking pan with 1/2 inch water in pan and microwave on high until the shell is fork-tender or place cut side down in a 15 inch X 10 inch X 1 inch baking pan with 1/2 inch water in pan and bake for 30 mins. until fork tender.

Meanwhile, combine 1 cup cranberries chopped, 1 medium tart apple chopped, 1/4 cup walnuts chopped, 2/3 cup brown sugar, and 1/4 cup butter (melted).

Drain pan of water: turn squash cut-side up, sprinkle with salt, stuff with mixture and bake 25 mins. longer until tender.