Pears! They are so good for you!

How to Tell When a Pear is Ripe

Pears ripen differently than most fruits.  The pear ripens inside out so by the time the base of the pear feels ripe it is really over ripe.  The best place to check a pear’s ripeness is at the top of the pear near the stem or neck and when ripe should give to gentle pressure.  Ripen pears at room temperature.  Most pears do not change color as they ripen; an exception is the Bartlett pear.

Pears are not just for Snacks

In the fall and winter use seasonal salad ingredients such as spinach or kale for the salad green and add carrots, beets, cabbage, or mushrooms.   For a sweet and juicy flavor, I include diced pears.  I may top off the salad with a sprinkle of nuts or seeds and a light dash of sesame dressing.  Chopped pears are also a great addition to oatmeal.

A sweet fresh pear on its own is a great ending to any meal, but if looking for a more indulgent treat there are many pear-featured recipes.  A favorite at my house is included in Healthy Palate, the Almond, Pear and Cranberry Crumble.  The crumble is only 189 calories; compare this to 411 whopping calories in a single slice of apple pie.

Posted by Joanne Vanderhoef
Marketing and Media Specialist

Bones Steakhouse
http://www.bonessteak.com

Tips for growing GREAT tomatoes!

Bones Steakhouse Tip - Grow GREAT Tomatoes!

Start indoors: You can get ahead of the tomato growing season by starting your seedlings indoors in a pot.
Give your tomatoes something to climb: Remember that tomato plants grow like a vine. They like to grow upwards. So when planting your tomatoes outdoors, give them some tall stacks or a fence wall or something to climb up.
Trimming those vines: Keep your tomato vines pruned. This helps to provide sunshine to the tomatoes and will help them grow larger. You especially want to trim those vine shoots growing out the sides.
Don’t handle wet tomatoes: At least not while they’re still on the vine. This increases the chances of rot setting in, or of the tomatoes having bad spots.
Watch your watering: This is a tricky one. You don’t want the tomato plants to become too saturated or rot could set in. On the other hand, if you don’t water enough, rot could still settle in. Keep your tomato plants watered regularly, especially at the root level, but don’t drown them.
Use a fan:This might sound a little wacky, but it works. Tomato plants need a strong stem to grow better and taller, and apparently the wind helps the tomato to build a strong stem, kind of building strong muscles in your arms. When your plants are still in the seedling phase, use an electric fan on them to help build those stems. But don’t put the fan on high and keep it blasting away at the poor seedlings all the time or you’ll end up with flattened seedlings. Adjust the fan’s power and its distance from the seedlings as you see fit; usually a little less is better than a little more.
Make sure the seedlings get plenty of light:Tomato seedlings need at least 14 hours of sunlight a day, and can use as much as 18 hours’ worth. So, if you’re planting your seedlings outdoors, make sure they will be in a spot where they get sunshine for most of the day. If you start with your seedlings indoors, invest in some fluorescent growing lights.
Don’t overload the manure: Manure tends to have high levels of nitrogen, and while this is good for your tomato vines, it’s not so good for the tomatoes themselves. Too much nitrogen and you won’t get many tomatoes, though you should still have a healthy plant. Just make sure you know what’s going in the soil for your tomatoes.
Put down some mulch: Natural mulches help to hold water in the ground for tomatoes, so provide plenty of natural mulch around where your tomatoes are growing. But don’t put down the mulch until the ground has warmed some, at least 65 or so degrees, or the mulch won’t be as helpful. Mulch also helps to keep away weeds and some insects harmful to tomatoes.
Plant your tomatoes deep: You want your tomato plants to be strong, right? Of course you do. To help achieve this, went planting the seedlings outdoors, bury the plant deep enough so the soil just covers the top leaves. This will urge the plant to spread its roots deeper, which will help to grow a stronger plant.

Reference: http://www.gomestic.com

 

 

First "Fruit" of Spring: RhubarbI

First "Fruit" of Spring: Rhubarb 

No, you're absolutely right. Rhubarb is not a fruit, but is in fact a vegetable. Technically. But given its honored position as the first sign of something sweet after a long winter (and not to mention its affinity for cobblers, pies, and jams!), I think it's safe to say that rhubarb is a fruit in spirit. What do you make with it?

On their own, rhubarb stalks are strikingly sour and not at all like something you'd want to put in a dessert. Even cooked down, rhubarb will still pucker your mouth. But stir in a little sugar or mix it with other early season fruits, and rhubarb suddenly takes on a whole new character.

Strawberry and rhubarb are total buddies when it comes time to make pie, though raspberry and rhubarb aren't a bad pairing either. Rhubarb also makes a fantastic jam, especially when mixed with ginger. It also finds its way into tarts, cobblers, and bars for the length of rhubarb's growing season.

Rhubarb's savory side is less well known, though it makes total sense when you think about it. Its sour flavor can perk up grain salads, roast meat dishes, and stews. I particularly like it with slow-cooked lamb.


Generally, the deeper red the stalks, the sweeter the rhubarb will ultimately be. Buy stalks that are crisp and feel heavy for their size, never limp or wrinkled. They will keep in the fridge for at least a week and often longer. To prepare rhubarb, discard any leaves (which are not very tasty and poisonous in large quantities), and dice the stalks like celery. Cook the rhubarb to bring out its flavor.

Reference: http://www.thekitchn.com


Posted by Joanne Vanderhoef
Marketing and Media Specialist

Bones Steakhouse
http://www.bonessteak.com

There is a right and wrong way to BBQ!

Barbecue Tips
Approximately 30 minutes prior to grilling, prepare the charcoal fire so coals have time to reach medium temperature. At medium, the coals will be ash-covered. To check the temperature of the coals,spread the coals in a single layer. CAREFULLY hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away: approximately 4 seconds for medium heat. Position the cooking grid and follow recipe directions.

Never place meat directly over an open flame. An open flame is an indication of incomplete combustion, the fire will discolor the meat by leaving a black carbon residue on the meat. Actually an open flame has a lower temperature than coals that are glowing red. Whenever barbecuing, use tongs to turn the meat. A fork should never be used. For it will punch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy.

Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process. These products will burn easily and are seldom considered an internal meat flavoring. Once added, the meat should be turned often to minimize the possibility of burning.

Posted by Joanne Vanderhoef
Marketing and Media Specialist

Bones Steakhouse
http://www.bonessteak.com