The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 44 lbs : 3.21
This item was last sold on : 07/19/18
Bartlett pears are the only pears that have a “true” pear (or pyriform) shape and taste. The fruit’s color brightens as it ripens, which is a characteristic unique to Bartlett pears; most pears do not change color when ripe. At harvest they are a vibrant green, changing to yellow when ready to eat. When unripe, the texture can be gritty. The Bartlett pear has a distinct flavor and sweetness, its white flesh has a smooth, buttery texture.
Bartlett pears are available year-round; however their peak season is during the fall and winter months.
Bartlett pears are the most popular variety of European pear, known scientifically as Pyrus communis, in the world. Pears are members of the rose, or Rosaceae family. In the United States, Bartlett pears are the first variety to be harvested during the fall season.
Bartlett pears are a good source of vitamin C and fiber.
Bartlett pears can be eaten fresh, out-of-hand, or paired with cheese. They add a sweet flavor to salads and make excellent preserves, syrups, and chutneys. Bartlett pears are known as the “canning pear” because they have a distinct flavor and sweetness which preserves well. They make great additions to cakes, muffins, crisps and quick breads. Bartlett pears are also delicious dried or sautéed to compliment pork dishes. To ripen let sit at room temperature for a few days or in a paper bag to expedite the process, ripe Bartlett pears keep best in the refrigerator.
Bartlett pears are also known as the Williams, or Williams’ Bon Chrétien’ pear outside of the United States. They were discovered in England in 1765 and were introduced to the rest of England by a nurseryman named Williams. At the end of the 18th century Williams pear trees were imported to Massachusetts and planted on the Brewer estate. The estate was acquired by Enoch Bartlett, who later propagated and introduced the pear under his own name. Twenty-five years after it was introduced in the US, it was discovered that the Bartlett and the Williams were one in the same. Today, more than 95% of the pears sold in the United States are grown in Washington, Oregon or Northern California.
Restaurants currently purchasing this product as an ingredient for their menu.
|Kensington Cafe||San Diego CA||619-640-0494|
|Cow by Bear||San Diego CA||415-565-9989|
|Villa Capri 2 Family Style Trattoria||San Diego CA||858-538-5884|
|The Wild Thyme Company||San Diego CA||858-527-0226|
|PFC Fitness Camp||Carlsbad CA||888-488-8936|
|Capri Blu||San Diego CA||858-673-5100|
|Marriott Courtyard Nolen||San Diego CA||619-544-1004|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Primavera Ristorante||Coronado CA||619-435-0454|
|Toast Catering||san diego CA||858-208-9422|
|Puesto-Downtown||San Diego CA||619-233-8880|
|Crust Pizzeria-Carlsbad||Carlsbad CA||760-944-1111|
|Catalina Resources||San Diego CA||619-297-9797|
|Beesalt Balcony||Del Mar CA||972-567-2396|
|Venissimo Cheese Liberty Station||San Diego CA||619-719-5359|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Buon Appetito||San Diego CA||619-238-9880|
|Aztec Shop Catering||San Diego CA||619 594-3576|
|Crust Pizzeria Solana Beach||Solana Beach CA||858-356-9925|
|Rancho Valencia The Villas||Del Mar CA||858-756-1123|
|Victoria Mahdion||San Diego CA||619-987-3304|
|Vertex - Merryfield Row||San Diego CA||619-405-8950|
|Big Thyme Sandwich Company||San Diego CA||619-894-5042|
|Agave Coffee and Cafe||Chula Vista CA||619-427-2250|
|Belmont Park Cannonball||San Diego CA||858-228-9283|
|Tommy V's||Carlsbad CA||760-602-1949|
|The Farm Golf Club||Rancho Santa Fe CA||858-756-5585|
|Third Corner Encinitas||Encinitas CA||619-417-9251|
|Flying Pig Pub & Kitchen 2||Vista CA||760-630-4311|
|Yoann Taboyan, Personal Chef||San Diego CA||347-277-1958|
|Great Maple||San Diego CA||619-255-2282|
|Hash House A Go Go||San Diego CA||619-298-4646|
|Chez Loma||Coronado CA||619-435-0661|
|Nolita Hall||San Diego CA||619-618-8820|
|Brooklyn Girl||San Diego CA||619-296-4600|
|Luce||San Diego CA||619-275-2094|
|Shorehouse Kitchen Carlsbad||Carlsbad CA||858-663-9916|
|The Smoking Goat||San Diego CA||858-232-4220|
|Cody's at the Cove||San Diego CA||858-459-0040|
|Moto Deli Sandwich Co||Leucadia Ca||415-305-0399|
|Venissimo Cheese North Park||San Diego CA||619-376-1834|
|Ballast Point Kitchen - Scripps Ranch||San Diego CA||858-695-2739|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|The Market by Buon Appetito||San Diego CA||619-237-1335|
|Ocean Beach Surf Lodge||San Diego CA||619-308-6500|
|Counterpoint||San Diego CA||619-564-6722|
|Mimmos Italian Village||San Diego CA||619-239-3710|
|The Crossings||Carlsbad CA||760-444-1800|
|Firefly Beach||San Diego CA||619-222-6440|
|Alexander's on 30th||San Diego CA||619-281-2539|
|Hostelling International San Diego||San Diego CA||619-525-1531|
|Eve-Creations Wellness||Encinitas CA||760-230-2560|
|Bread & Cie Café||San Diego CA||619-295-3172|
|Chateau La Jolla||San Diego CA||858-459-4451|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|Venissimo Cheese Hillcrest||San Diego CA||619-491-0708|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Lauberge Del MarLauberge||Del Mar CA||858-259-1515|
|Bahia Resort Hotel||San Diego CA||858-488-0551|
|Rancho Valencia Corporate Office||Del Mar CA||858-756-1123|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|San Diego Freedom Ranch||Campo CA||619-478-5696|
|Vertex||San Diego CA||858-404-6612|
|Coast Catering||Escondido CA||619-295-3173|
|West Pac Noodle Bar||Coronado CA||619-522-6892|
Recipes that include Bartlett Pears. One is easiest, three is harder.
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