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Friday, November 12th, 2010
Photo by Daily Standard Staff
local picture
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.
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Wednesday Night
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3 Day
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