|Pyracantha climbs up my foundation.|
I've harvested some of the last of my orange zinnias, and popped them into a little vessel with some garlic chive blossoms. (Nevermind that I didn't intend to grow garlic chives; I meant to get regular chives,) But the blossoms are nice, nonetheless.
|Zinnias and garlic chives blossoms.|
I bought a bag of pears at Trader Joe's, and as luck would have it, they all ripened at the exact same minute. I love a good pear, but there are only so many I can eat within a couple of days.
So I looked for a couple of recipes that could make use of the ripe fruits. I found two winners: a pear chutney recipe (below) and a pear cake recipe from the Food Network.
The chutney recipe is from Martha Stewart. It's chunkier than your average chutney, but full of flavor and a lovely condiment to accompany pork and chicken. Maybe also good on a grilled jarlsberg cheese sandwich!
Martha's Pear Chutney (with my minor modifications)
1/2 cup pecans, broken into pieces (I used walnuts)