2 pieces
Quince is similar in appearance to a pear, and is bright golden-yellow when mature. Most varieties of quince are too hard, astringent and sour to eat raw. High in pectin, they are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed; pectin levels diminish as the fruit ripens. The flesh of the fruit turns red after a long cooking with sugar. The very strong and wonderfully fragrant perfume means they can be added in small quantities to apple pies and jam to enhance the flavor. Adding a diced quince to apple sauce will enhance the taste of the apple sauce with the chunks of relatively firm, tart quince. Try your hand at poaching, baking or quince jelly - or hollow out and stuff with lamb and cook in the oven for an exciting new take!
Ithaca, NY
Based out of Ithaca, NY, Finger Lakes Farms is a young company, working diligently and responsibly to establish themselves in the sustainable farming world. As such, they hold themselves to the highest standards, not only pasture raising their animals and avoiding hormones and GMO additives, but also spending a lot of time and energy providing the highest standard of living for their chickens. They routinely have independent animal welfare specialists come in and inspect their farms to ensure the chickens are well, happy, and treated with respect. This means the chickens are performing at their peak, providing the best eggs imaginable. With their deep golden yolks, you'll see and taste the difference.
Quinces keep for up to two weeks at a cool room temperature. They can also be wrapped loosely in plastic and stored in the refrigerator for slightly longer.