I recently discovered a golden pile of exquisitely beautiful Washington-grown organic Bosc pears at the Sacramento Natural Foods Co-op and went a little crazy. Buying far too many (I couldn’t help myself), I’ve had to come up with creative ways to consume them all. They’ve ended up, roasted, in salads; served as pearsauce with pork loin; slipped into melted Gruyère cheese and arugula sandwiches; arranged on pizzas; and devoured in the car on a family road trip. We have just a few left, and they’re scheduled to play a star role in a pear and blueberry upside-down cake tomorrow. It’s amazing how many pears you can eat if you just set your mind to it.