Bosc Pears and Things

2014 has arrived and with it Pacific Coast Harvest has been making more deliveries than ever before. We have expanded into a new and larger workspace and are working hard to make 2014 the best year we have had so far. Over the past year we have tripled the number of deliveries we do each week and we hope to do the same this year as we continue to bring the best local produce to our community.

One of the several ways we hope to make this year even better than the last, is by expanding our online communication with our customers. So keep an eye out for new things showing up on our Website, here on Jon’s Veggie Blog, Marshall’s Recipes, and Facebook!

To get this year started right, let’s take a quick look at one of the Washington grown fruits in this week’s box, Bosc pears.

Bosc Pears


Bosc pears were first brought to the us in the early 1830s. Trees were first planted on estate orchards where the first harvest on record was made in 1836. Pears moved west as the country expanded, finally settling in the Northwest where the climate and soil conditions have allowed the Bosc pear to thrive. Oregon and Washington now grow the majority of Bosc pears grown in the US.

They are a fall and winter fruit, with their season beginning in late September and ending in April or May. Unlike many kinds of pears however, Boscs are sweet and flavorful even in the early stages of ripening, which makes them quite tasty even if the flesh isn’t yet soft.


The Boscs you get to enjoy this week were grown here in Washington by Bluebird, Inc. Founded in 1913 Bluebird, Inc. is one of the state’s oldest growers co-operatives and has now been growing pears for 100 years.

Pears, especially Boscs, really don’t need any preparation to eat. They are great eaten fresh off the tree or right out of your box. But if you want to try something a little bit more fun with your pears this week here is a recipe you might like. I made it last night, take a look at how it went!

Bourbon Glazed Pears


2 Pears

1 Tbsp Butter

1 Garlic clove (optional)

1 Tbsp Bourbon (Optional Substitution: 1Tsp vanilla extract + 2 Tsp water)

 Because all our produce is picked fresh and delivered right away, like you, I don’t have this week’s Bosc pears yet. I picked these organic Bosc pears up from my local grocery store. Not as good as the ones that will be coming this next week, but still really tasty!


1. Core, slice and peel the pears

pic 2

2. Finely chop the garlic cloves

pic 3

3. Melt butter in a frying pan on medium high heat

pic 4

4. Remove pan from heat, and add bourbon or the substitute. It will pop and splash so watch out! Add garlic and return to heat.

pic 5

It really did crackle and pop. Be careful because the butter is really hot.

5.  Cook 1 minute

6. Add pears and cook for about 5 minutes, until pears are soft and shiny.

pic 6

My pears were a little under ripe so they took about 10 minutes to cook instead of 5. Just wait for them to be soft and glistening.

Then enjoy! I had mine with roasted vegetables (golden beets, potatoes, red onion, garlic, olive oil, salt & pepper) and a kale salad with clementines and a balsamic vinaigrette.

Pic 7

This was great as a side dish but I bet it would be really good on pork chops. I also would love to try these pears over some vanilla ice cream!

If you would like to learn more about any kind of pears visit:

One thought on “Bosc Pears and Things

  1. Pingback: Presidents’ Day Pie | Pacific Coast Harvest

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