Farmers market spotlight: Pawpaws


In this, the final edition of our Farmers Market Spotlight series, we feature a food item that’s available at a Capital Region farmers market, but usually not supermarkets, and offer tips on how to cook with it. This week: Pawpaws. 

Spotlight: Pawpaws.

What is it: Pawpaws are a relative of the soursop family and native to the United States, so this might be your chance to try a semisecret, locally available, wild food. Pawpaws — not to be confused with papaya, which in some regions of the world are colloquially referred to as pawpaw or paw-paw — have a tough but thin green skin mottled black that will yellow, brown and blacken as it continues to ripen. Inside, is a sweet, creamy, yellow flesh that oozes out once torn or cut open. Highly fragrant, their sweet flavor is an intoxicating tropical blend comparable to a mix of banana, mango and pineapple. So perhaps in a few years an upstate New York pawpaw season will be the fall equivalent of spring’s ramp fever. 

What to do with it: There’s nothing better than tearing into a ripe pawpaw, devouring the creamy flesh or scooping it out with a spoon. Avoid the few large brown seeds, which are toxic, and don’t scrape too closely to the outer skin, which can be bitter. The creamy fruit lends itself to use in custard, panna cotta, ice cream, sorbet (“pawpsicles”) or baked as pawpaw bread, using the puree like mashed banana in banana bread. Fermented pawpaw can also be used to make mead, craft beer and brandy. But ripe pawpaws last only two to three days at room temperature, so use them fast or freeze them. Slice the pawpaw in half, squeeze the flesh from its skin into a bowl, removing the seeds by hand or through a sieve. To store the pulp in the fridge, add a little lemon juice (to prevent browning) and use within a day, or freeze for a few months in a zipper-close bag. 

Where to find it: Haven Hill Farm in Greenwich has a few pawpaw trees. Owner Judy Leon explains that though they have a short season and are unpredictable, our rainy summer is producing a crop of large fruit since the trees thrive in wettish areas. Much like avocados, pawpaws change rapidly from rock hard to overripe, which is typically when trees drop their heavy fruit to the ground. With the Haven Hill Farm philosophy geared toward the most natural, least disruptive farming practices — often exceeding labels like organic, biodynamic and regenerative — Leon will leave the pawpaws to ripen naturally on the trees, and estimates she’ll have enough to bring to the Troy Waterfront Farmers Market in early to mid-October when they’re at their peak. 

Price: Anticipated to be $3 to $5 per fruit.



Read original article here

Denial of responsibility! Elite News is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – [email protected]. The content will be deleted within 24 hours.

Leave a comment