ONCE known as Archway’s “killer” pear trees, they were due for the chop on health and safety grounds.
Not any longer. In an extraordinary arrangement between residents and Islington Council, a street’s bumper crop of edible pears are being harvested today (Friday) and given away free.
Parking will be banned in St John’s Villas, off Holloway Road, when a team from the council’s arboricultural department arrives with ropes and ladders to pick the fruit from the seven pavement trees.
Thousands of pears – still firm but good to eat – will be left on the pavement for members of the public to collect from 8am on a first come, first served basis.
Two years ago, however, it was a different story. There were complaints that fruit from the trees was dropping on residents’ cars and people had even been hit on the head by falling pears. With potential injuries and damage to vehicles, it became a health and safety issue and the council needed to take action.
When Town Hall officers suggested felling, residents formed a “save our pear trees” committee. Then the council offered the services of its tree staff to collect fruit.
Resident Jane Howard, a retired university lecturer and administrator, is delighted with the solution.
“We get to keep our wonderful pear trees,” she said. “And the fruit will be properly harvested to ensure none of it drops onto people’s heads or cars.”
She added: “I’ve lived here for almost 20 years and there have always been pears, but never as good and bountiful as this year’s crop. I’ve made pear chutney and jam from our trees. I’ve heard that one resident concocted a pear cider.”
Doorstep crop: Jam today for neighbours
RESIDENT Jane Howard has produced pear recipes for her neighbours. This is her recipe for pear chutney.
Ingredients: two pears, peeled, cored and chopped. One granny smith apple, same. Half tsp grated ginger, and half red onion, thinly sliced. One bay leaf. One star anise, one inch cinnamon stick, five cloves, 10 black peppercorns, and salt to taste. Then 75g/3oz dark brown sugar, 75ml/ 3fl oz of cider vinegar and 50ml/2fl oz of water.
Method: Heat frying pan until hot. Add all chutney ingredients to pan and stir to mix well. Cook for five to eight minutes until pears have softened.
