In the 1990s, Paul and Sara Ward moved to the country. They bought a house in the Kentish Weald which had four and a half acres of neglected orchards and wild flower meadows.
They weren't in farming at the time but suddenly they felt inspired, especially upon discovering that an estimated 90% of the organic fruit sold in Britain is imported. This is mad, they thought. So, they set out to change this.
They started off supplying a supermarket but in 2006 nearly 90% of their plum crop was rejected. “We’d been supplying them for nine years,” Paul says. Nowadays, they steer clear of the big guns. Instead, they send their delicious orchard fruits – including these scrumptious pears – to farm shops and box schemes like ours.
Pears are not particularly rich in nutrients, but they can be used in cooking to sweeten the taste of sharper fruits without adding refined sugar. Pears have a very sweet taste, so they act as a good substitute to snacks with added sweeteners. Pears are rich in soluble fibre, and so help the body maintain blood sugar levels.
Storage and prep
Peel pears with a potato peeler, if necessary. To eat whole, they just need a rinse. Pears are great baked in wine with vanilla and cinnamon, and there are a huge number other ways to cook them. Depending the texture you prefer, keep in the fridge for a crunchier taste. If you like them softer then keep at room temperature until they are as soft as you want.