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Corona Virus Note:
Thank you for making local farmers a priority! Unfortunately, right now we are at max capacity for customer orders.
Our new customer registrations have almost quadrupled in the last two weeks and as a team of six, we are unable to fulfill all of these orders. We have started assigning our new sign ups to a wait list so that once we have re-calibrated our operations and hired the necessary employees, we can open up our registrations again. At this time, we do not have an estimated date of when we will be able to add new customers. We will send an email letting you know that you can begin ordering from us. Please register an account to be placed on the waitlist.
*If you are over 60 or immunocompromised, please say so in the Driver Notes during registration. You will be the first removed from our waiting list.*
HOW IT WORKS
1) Market offerings/prices finalized by Friday morning for the following week (*see below)
2) Customize your order until Sunday 12:00
3) Look for these icons about freshness and food miles:
|Harvest-to Order: The farmer doesn't harvest it until you order it.|
|Grown within 50 driving miles of the Space Needle. Map|
|Grown within 200 driving miles of the Space Needle. Map|
|Grown in the Cascadia Bioregion (WA, OR, ID, BC). Map|
*If you register and wait to receive the email on Friday announcing the market is open, make sure our emails don't go to your spam/promotions folder. We'll send you a welcome email after you register.
Bosc (pronounced BAHsk) pears stand out in a crowd for many reasons. Their long, curved stem and elegant elongated neck that widens gradually to a full rounded base
Russeting is a natural appearance for Bosc. The russeting may cover the entire surface of the pear or it may just be seen over a small portion of the skin. In either case, the quality of the fruit is not affected. In fact, many artists feature the russeted Bosc pear in their paintings, drawings, and photography because of the natural beauty it imparts.
The Check the Neck test, where gentle thumb pressure is applied near the stem end, is still the best method for checking Bosc for ripeness. However, keep in mind that Bosc will "give" less than other pears when they are ready. Sometimes, Bosc will also show a slight wrinkling at the base of the stem as well as a minimal color change as they ripen-- a green hue under the russeted skin will turn more yellow. However,
Keep unripe pears on the counter for a few days; store ripened pears in the fridge and they can last up to a couple weeks (depending on ripeness). Keep away from leafy greens and other fruit you don't want to ripen as they produce ethelyne.
Bosc pears have an interesting, and as yet, not completely resolved history. It remains a matter of contention whether Bosc are of Belgium or French origin. What is known is that Bosc Pears were discovered sometime in the early 1800's. At that time, the European convention for naming pears was to use a two-name system, where the first name identified a characteristic of the fruit, and the second name referenced its origin or propagator.
Bosc, however, are known in various parts of the world by several names. Beurré Bosc identifies the fruit as "buttery" and named after M. Bosc who was the director of the Paris Botanical Garden. Calabasse Bosc is another name, and references the fruit as "gourd-shaped". Then there is the name Beurré d'Appremont, where the variety is named for a French town.
Some believe that Buerré Bosc was first raised from a seed about 1807 in Belgium by Mr. M. Bosc. Others contend that Buerré d'Appremont were discovered about 1830 as a very old seedling tree in the city of Appremont, France.
Today, Bosc are also called Kaiser Alexander in some countries.
Here in the United States, the history of Bosc Pears is more certain. The variety was first planted in 1832 or 1833, and those trees first bore fruit in 1836. The first plantings were done in the eastern U.S., on large estate orchards and later commercial orchards. Now Bosc are grown largely in the Northwest, as the trees were found to thrive best in the soil and climate of the Pacific Northwest states of Oregon and Washington.