BUTTERY PASTRY DOUGH 1 1/2 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon fine sea salt 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/2-inch pieces 1/3 cup ice-cold water 1. In a food processor, combine the flour, sugar, and salt. Process briefly to blend. Add the butter and process, pulsing the machine on and off, just until the mixture resembles very coarse crumbs with bits of butter still visible. 2. With the machine on, gradually pour in the ice water, process ing just until the dough starts to come together. Gather the dough into a ball and flatten into a 6-inch disk. Wrap in plastic wrap and refrigerate until firm, at least 1hour or as long as 2 days. (Freeze for longer storage.) Pear Pointers Handle pears gently. Even hard, un-ripe fruit can bruise easily. Pears are picked when fully mature but not ripe. If left to ripen on the tree, they develop deposits of lignin, which cause the flesh to become grainy. So purchase your pears several days in advance to allow time for ripening. (If you’re in a hurry, enclose the pears in a brown paper bag to accelerate the process.) Once ripe, store in the refrigerator for 3 to 5 days. To judge the ripeness of a pear, start with the sniff test. Then gently press the neck of the fruit—near the stem—with your thumb. The flesh should give slightly to pressure. The average pear weighs in at under 100 calories, with 5 grams of s e p t e m b e r 2 0 1 6 A L I V E E A S T B A Y 31 fiber. The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800- 949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!
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