Leftovers, salad, cheese…

THERE ARE SO MANY PEARS to be picked, we have to empty the refrigerator. It's normally pretty full. Two people, lots of odd lots, a taste for (or at least what seems to be a proclivity toward) chutneys, jams, relishes, nuts, ketchups, pickles, cheeses, salamis, and so on, not to mention the bottle of Vermouth, the milk, the pomegranate juice, the seltzer bottle, the orange juice… well, you get the idea.

And now we have to condition the pears. The Comice are gone, but the Duchesse d'Angouleme continue, and the Seckels; and here come the Nellis and the Bosc. Pears from the tree need to go into cold storage to complete their maturation; don't ask me why. I guess they want colder climates: then why are they so damned fruitful here, this year?

So tonight Lindsey liberated a couple of those little plastic boxes: lima beans, chard. I looked through the cheese, and found two really delicious ones. The green salad, thank Demeter, absorbed all the lettuce, half the wild arugula, the two little avocados. Now we can start over. Or pick more pears.

"Maison Rouge" Michel-Schlumberger Dry Creek Valley 2004