Since our family tries to eat Ontario produce only I’ve never had too many pineapples in my shopping cart but this price is ridiculous.

The pineapples in Hawaii were $1.97 and they were grown locally. How is it that a pineapple flown thousands of miles (expensive jet fuel) can be cheaper than a local pineapple in Hawaii. This dilemna is multi faceted but this chef refuses to buy into the scam. Capitalist forces are changing the face of our food, somewhere in Cost Rica (where the pineapple came from) someone is paying the price of my cheap pineapple and some giant corporate pockets are being lined with the surge of pineapple purchases. Keep produce money in Ontario! Make pear soup.  Here’s a recipe:

Parsnip and Roasted Pear Soup

Ingredients

4    tbsp    Butter
3        Pears — peeled and cored
2        Onions — finely chopped
2    pounds    Parsnips — peeled and chopped
6    cups    Stock, Chicken
2    cups    Cream, Heavy, Whipping
2    tsp    Lemon Juice, Bottled

Instructions

Melt butter. Heat oven to 375. Line baking sheet with parchment, drizzle butter over pears and roast until brown on the edges (about 40 minutes). In saute pan add a little oil and saute onions until just translucent, add parsnips and stock. Bring to boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes. Cool slightly. Puree soup in 3 batches in blender until smooth. Return soup to pot. Stir in cream and lemon juice. Season with salt and pepper.