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Picking Time

 There are lots of cool things around the Payne-Corley House grounds that remind me of the days when it was a working farm.   One of my favorite things is the fruit trees.

In the summer we still have several pear trees that produce fruit.  One of the most abundant is at the ceremony site.  Before the ceremonies one of the staff  is always assigned “pear” duty to clean up the fallen pears and minimize the bee and yellow jacket activity before the guests arrive.   I will harvest in early fall and I’m thinking red wine star anis poached pears and pear and golden raisin cobbler for our holiday buffets!

 

One of my other favorites are the Celeste (sugar) fig trees.  We’ve gathered hundreds of figs this summer and used them at the Park Cafe and PCH.

While we are far from “farm to table” (although we would love to move in that direction one day) we do try and utilize what we have.  This week I made some beautiful fig preserves (see below) and we also made roasted fig and vanilla custard tarts for one of the dessert displays.

 

The fig perserve was great with the brie cheese!

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