This week's share we'll be moving to Tuesday and we will continue to stick to Tuesdays through to the end of the season.
Your share includes a quart of sour cherries picked with help from some lovely assistants, Brian and Sarah, who were visiting from New York. Brian was and is an invaluable visitor to the farm last year, and a fellow farm apprentice from Gardenripe Farm in Silverton, OR. He and Sarah just closed up their first year as Teach for America service workers, and are due for some country time. Big thanks to them for their help! Also, major thanks to Jane and John for letting us in on the season.
Your share includes a quart of sour cherries picked with help from some lovely assistants, Brian and Sarah, who were visiting from New York. Brian was and is an invaluable visitor to the farm last year, and a fellow farm apprentice from Gardenripe Farm in Silverton, OR. He and Sarah just closed up their first year as Teach for America service workers, and are due for some country time. Big thanks to them for their help! Also, major thanks to Jane and John for letting us in on the season.
Your cherries are from Hick's Orchard in Whitehall, NY. For those not familiar with sour cherries, these are a bit smaller and more tart (flavorful!) than your standard sweet cherries, and are great for jam, sauce, pie filling, and general purpose baking. The cherries should be rinsed and then pitted-- and then can be frozen, or turned into something delicious immediately. Here's a link to a handy contraption (unfolded paper clip) to help keep pitting neat. And here are some ideas about what to do with your cherries...
Jane's Dad's Cherry Sauce-- great with oatmeal, ice cream, or on top of Cherry Calfoutis (next recipe!)
4 - 5 cups of pitted cherries with their juice
4 tablespoons granulated (or instant) tapioca
1/3 cup maple syrup
1/3 cup honey
Mix the ingredients and let them sit for 15 minutes or so. Then heat up gently in a heavy saucepan until thickened and bubbling. Let cool. I added a squeeze of lemon juice because the cherries were not that tart. I also added a dash of vanilla.
Because blueberries were also starting to come on at Hick's, we added some bluebs to our sauce, as well.
Cherry Calfoutis (adapted from Earth to Table)
3 tablespoons ground almonds
1/2 teaspoon salt
1/2 cup sugar
1/2 cup flour
4 large eggs
grated zest of 1 lemon
grated zest of 1 orange
1 1/2 cup whipping cream (greater than 35% milkfat)
1 teaspoon vanilla extract
1 pound pitted cherries
In a food processor, pulse together almonds, salt, sugar, flour. Add eggs, lemon and orange zest, cream, vanilla, and blend until smooth. Cover and let chill in fridge for a minimum of a half hour (I let mine sit overnight.) Preheat oven to 350 degrees. Arrange cherries in the bottom of 6 ramekins or one 8" pie pan, and pour chilled mix over cherries. Bake for 35-40 minutes for ramekins, or an hour for round pan.
Instead of ramekins, I used cupcake liners for a simple one-serving setup, and baked them for approximately 35 minutes. Serve with ice cream and cherry sauce.
Any other good cherry recipes? Let me know!
Your share this week also includes:
Lettuce mix, snap peas, baby kale, broccoli rabe or summer squash, herbs (dill, sage), edible flowers (viola, calendula-- note, pull the petals from the centers and discard centers for eating.)
Enjoy!
Jane's Dad's Cherry Sauce-- great with oatmeal, ice cream, or on top of Cherry Calfoutis (next recipe!)
4 - 5 cups of pitted cherries with their juice
4 tablespoons granulated (or instant) tapioca
1/3 cup maple syrup
1/3 cup honey
Mix the ingredients and let them sit for 15 minutes or so. Then heat up gently in a heavy saucepan until thickened and bubbling. Let cool. I added a squeeze of lemon juice because the cherries were not that tart. I also added a dash of vanilla.
Because blueberries were also starting to come on at Hick's, we added some bluebs to our sauce, as well.
Cherry Calfoutis (adapted from Earth to Table)
3 tablespoons ground almonds
1/2 teaspoon salt
1/2 cup sugar
1/2 cup flour
4 large eggs
grated zest of 1 lemon
grated zest of 1 orange
1 1/2 cup whipping cream (greater than 35% milkfat)
1 teaspoon vanilla extract
1 pound pitted cherries
In a food processor, pulse together almonds, salt, sugar, flour. Add eggs, lemon and orange zest, cream, vanilla, and blend until smooth. Cover and let chill in fridge for a minimum of a half hour (I let mine sit overnight.) Preheat oven to 350 degrees. Arrange cherries in the bottom of 6 ramekins or one 8" pie pan, and pour chilled mix over cherries. Bake for 35-40 minutes for ramekins, or an hour for round pan.
Instead of ramekins, I used cupcake liners for a simple one-serving setup, and baked them for approximately 35 minutes. Serve with ice cream and cherry sauce.
Any other good cherry recipes? Let me know!
Your share this week also includes:
Lettuce mix, snap peas, baby kale, broccoli rabe or summer squash, herbs (dill, sage), edible flowers (viola, calendula-- note, pull the petals from the centers and discard centers for eating.)
Enjoy!
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