One forgets how good pears can be. This farmers market Bosc sat on the counter for over a week, ripening. Then I sliced it, tossed with lemon juice and slivered myoga buds from the potted plant on the terrace, and added some chopped, roasted apricot kernels (they taste a little like almonds, and are from Ziba Foods, who source heirloom foods from Afghanistan). The fruit was creamily juicy and fragrant, the myoga buds spicy and floral.
Myoga is one of my favorite plants. It is completely undemanding. When its leafy stalks are long and lush in October, I begin to hunt daily for these rosy, crunchy buds.
I wrote about this hardy ginger for Gardenista, and you can read the article and get my two salad recipes, there.
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