Several hours spent gleaning - my reflections:

[truedelphi]

So a friend drove up from the San Francisco Bay Area, and we decided that what with the big pear harvests happening earlier this week, we would attempt our hand at gleaning.

We ate a hardy breakfast, and armed with three large hefty bags, we set out. Some forty minutes later, we were inside our first orchard. (It took this long as we dawdled and stopped to examine various gorgeous views of the lake and Mt Knocti.)

The main portion of the pears had been gathered the day before. But there were ample numbers of pears on the ground below each and every tree.

Some of the fruit had probably fallen late last week, and was mushy and rotten. But many pieces had small worm holes, and we took those. Other pears were ABSOLUTELY POSITIVELY perfect - not a blemish or worm bite anywhere, just left for whatever reason lying at the base of the trees. (The ways of the goddess are mysterious - and I have no idea why some orchards had so many blemish-free perfect pears, while other orchards had only worm bitten left overs. More skilled and conscientious workers at one orchard - sparing nothing that could be used?)

We would spend fifteen to twenty minutes in each orchard and then take off for another orchard.
We quit after two hours. I think we had gleaned some sixty pounds of pears. Maybe more.

It was very easy, and except for a slight amount of nervousness whenever a car or two went by (We had heard that there was a possiblity we could be charged with trespass) it was a very enjoyable experience.

People who live in Lake County have said that over the years, those who own the orchards are less likely to encourage people to glean the left overs. This is because of liability issues.

The happy thing was getting home with all that fruit. We set each pear in its own space, so they will ripen. Now they are covering almost all available space on the dining room table top, and most bookshelf areas of the living room and kitchen.

Pear cake is in the oven as I type this.

But the sad thing is that we saw hundreds of tons of fallen fruit - most of which will simply lie in those fields and ROT.

[grantcart]

1. Yummy - my wife gleans fruit all over the place -its part of the adventure

[Name removed]

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[Warpy]

3. They don't need space to ripen, they need confinement

Putting fruit you want to eat ripe the next day into a closed paper bag with a ripe apple is the best way to do it.

It works that way for all sorts of green fruit, including tomatoes.

I used to glean cranberry fields and use the berries for jams, jellies, preserves, chutneys, and oven drying.

I haven't eaten one since.

[kimmerspixelated]

4. Really nice post, TrueDelphi!

Sounds like a fun day, what with the adventure and beautiful fruit and all. I happen to love pears! And I seem to be the only one in my family that does. It is sad to think of the waste. I wonder if there is any way to donate to the needy or leave for the homeless?

[truedelphi]

8. Supposedly several churches will be going out there this weekend.

I know I will be returning tomorrow, and everything I get then will go to the food bank.

We are Pear-ed out!

[bvar22]

5. Loved your post.

Your story adds an enjoyable context, and deepens the experience.
I am an adventurer at heart.


Pears are ripe here too.
Ours were easier to come by....a neighbor drove into the front yard and handed us a bag of about 20 pounds. We have a good neighbor.

Starkraven is cooking some down for a "surprise" confection.
Smells wonderful.


:hippie:

[truedelphi]

6. Here's hoping the confection turns out good.

Pears have such a wonderful delicate taste.

I am posting the entire recipe I used in Response seven. (in case you are short of recipes, though I doubt you are.)

[truedelphi]

7. Here is the recipe I used

The main modification is that I had cut up many pears into tiny pieces and marinated overnight in purified water, sugar and cinnamon. So when it came time to make the cake, all I did was ladle out the two cups of pears.

APPLE-CINNAMON CAKE
(Use also with pears!)
3/4 c. butter
1 c. white sugar
1/2 c. brown sugar
2 eggs
1 c. buttermilk (We used plain old milk and it still was good.)
Scant 2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 c. apples, peeled, diced, floured

TOPPING:
1/2 c. granulated sugar
1/2 c. chopped nuts
1/2 tsp. cinnamon
Cream shortening, white and brown sugar; add eggs and beat well. Slowly add buttermilk. Sift together all dry ingredients. Alternately add dry ingredients and apples to mixture. Pour into greased and floured 9x13x2 pan. Mix topping ingredients and put on cake. Bake 40 minutes in 350 degree oven.

[Left coast liberal]

9. Good on you. Dehydrated pears are good too.

:-)

[truedelphi]

10. I was looking forward to drying some pears.

Between discovering that the pears made a great syrup for ice cream, and the yummy pear cake, and giving away some to friends, we also needed to eat some in their ripe and raw natural state.

And now there aren't any left!