Friday, November 12th, 2010
Photo by Daily Standard Staff
A row of quince fresh from the tree awaits slicing and stewing before being baked into a delicious pie. Covered with fuzz and rock hard, they taste astringent and gritty when raw but stewing softens them and turns the white flesh crimson while revealing a distinctive, floral taste.
Additional pictures for this date
Thursday, March 6
Tuesday, March 4