authentic canada goose jackets

It's payday here on the farmden. The first Magness and Beurrée d'Amanlis pears dropped to the ground, signaling that it's time to harvest those varieties – immediately, before the chickens peck at the fallen fruit, which will then get hollowed out by this year's abundant yellow jackets. The crop is pretty substantial, considering last spring's wide swings in the weather.

Actually, the real payday – eating the pears – needs to wait a couple of weeks. European pears, such as Magness and Beurrée d'Amanlis, need to be picked underripe to finish ripening off the tree, or else their insides are mush. These two varieties are early-ripening, and early-ripening pears ripen best if chilled for a couple of weeks before being brought to room temperature for ripening.

The pears must achieve a certain degree of maturity before they can ripen to perfection off the tree. The easiest way to tell when that magic moment has arrived is when the fruit stalk separates readily from the tree as the fruit is gently lifted and rotated. That's after a few fallen fruits call attention to the tree. Not all fruits reach that lift/twist/separate stage simultaneously, so I'll go over the trees again two or three more times. A refractometer, which measures sugars, also can indicate when to harvest – although the fruit must be cut, so then can't ripen for eating; most pears can be picked if sample fruits show refractometer readings greater than 10°Bx [Brix Scale].

Color on my Asian pears – the varieties Chojura and Yoinashi – is becoming more vibrant, which is their way of telling me that they're near ripening. Unlike European pears, Asian pears don't taste their best unless plucked from the tree dead-ripe. When ready, they're at that lift/twist/separate stage. They'll need especially careful picking, because as a result of last spring's frost, less than a dozen of the golden gems hang from the branches, making each fruit all the more prized.

The tree fruits highlight what a strange growing season it has been. Besides the dramatic early warming last spring and the dramatic freezes that followed, the growing season got started early and has been unusually hot. The upshot is that everything, fruitwise, is advanced ahead of its usual schedule. Magness pears typically ripen for me around the middle of September, with Chojura beginning soon after. This year, all these fruits are ripening about two weeks early.

A hot season and early ripening could affect fruit quality, especially of pears. Some varieties taste best following warmer summers, others during cooler summers. Temperatures during ripening also have an effect on quality. It's known that hot temperatures in the two months preceding harvest bring out the best flavors in Bartlett and Bosc pears, and that Anjou pears like it cool. The effect of temperature on the more obscure pear varieties (which are what I grow) is not well elucidated. Time – beginning in two weeks, when tasting begins – will tell.

This morning I was scything some tall grass and weeds beneath my persimmon trees in anticipation of their ripening. Mowing exposed a ripe, orange persimmon couched softly among stems and leaves on the ground – and then another one, and then another. I looked up and confirmed that Mohler persimmons are ripening.

Mohler is one of a number of varieties of American persimmon that are cold-hardy and will ripen their fruits this far north. My persimmons have survived winter lows below minus-20 degrees Fahrenheit; Asian persimmons, which you find in the markets, are not nearly that cold-hardy. The flavors differ also. American persimmons are drier, with richer flavor, the best varieties having taste and texture something like a dried apricot that has been soaked in water, dipped in honey and given a dash of spice.