Sunday, September 16, 2018

Week 14 Newsletter 2018



Hello Everyone,     

We are making our way through a deep pile of ripe tomatoes. After another incredibly warm weekend it looks like there will more vine ripened tomatoes that will be ready to be picked this week. Yes, the bays may be getting a little cooler in the middle of September but we are swimming in produce this time of year!

What to expect to find in your bin this week:

Purple Plums
Nectarines
Melon
Tomatoes
Spaghetti Squash
Peppers
Leeks
Carrots
Arugula/Lettuce

and in your bucket:                                                    

Melon
Carrots
Tomatoes
Peppers
Arugula



Here are a couple of recipes for this week.



Carrot Cake Muffins

MARTHA ROSE SHULMAN
YIELD 12 muffins
TIME 25 minutes

INGREDIENTS

2 ½ cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon salt
2 eggs
⅓ cup raw brown (turbinado) sugar
⅓ cup canola oil
1 ⅓ cups buttermilk
1 teaspoon vanilla extract
⅔ cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans
1 ½ cups grated carrots

PREPARATION

Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.
Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.

Tip
Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator and for a few months in the freezer.



Tomato and Carrot Marinara Sauce

MARTHA ROSE SHULMAN
YIELD 2 1/4 cups (about eight servings)
TIME 30 minutes

INGREDIENTS

2 tablespoons extra virgin olive oil
½ pound carrots, peeled and finely diced 1/4 inch dice or smaller, or finely chopped in a food processor fitted with a steel blade 1 1/2 cups
2 garlic cloves, minced
2 pounds tomatoes, seeded and grated, or peeled, seeded and chopped; or 1 (28-ounce) can chopped tomatoes, with juice
⅛ teaspoon sugar
1 sprig of fresh basil, if available
Salt to taste
1 tablespoon tomato paste
½ teaspoon dried oregano (optional)

PREPARATION


Heat the oil over medium heat in a large, wide nonstick skillet or saucepan. Add the carrots. Cook, stirring, until tender, five to eight minutes. Add the garlic. Cook, stirring, for 30 seconds to a minute until the garlic begins to smell fragrant. Add the tomatoes and their juice, the sugar, basil sprig, salt, tomato paste and oregano. Stir, and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium, and cook, stirring often, until thick and fragrant, 20 to 25 minutes. Remove the basil sprig, and wipe any sauce adhering to it back into the pan. Taste and adjust seasonings.

Sunday, September 9, 2018

Week 13 Newsletter 2018

Hello Everyone,              

Oh, the times are a changing! It seems that regardless of where you are in your life, if you have been out of school for 30 years or are just starting your first year of kindergarten, the beginning of the school year is an exciting time of year. I hope you have eased into September and have found creative ways to use all of the produce that you brought home on Wednesday or Thursday.


What to expect to find in your bin this week:

Melon
Nectarines
Asian Pears
Red Onions
Peppers and more peppers
Tomatoes
Lettuce
Cucumber or Radishes

...and buckets:

Melon
Nectarines
Peppers
Tomatoes
Garlic

Here a couple of recipes to use all of those peppers!

Sheet-Pan Roasted Fish With Sweet Peppers

MELISSA CLARK

YIELD 3 to 4 servings
TIME 40 minutes 


INGREDIENTS

1  small bunch fresh lemon or regular thyme
1 ½  pounds hake fillets
½  teaspoon fine sea salt, more as needed
 Black pepper
3  large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 ½  tablespoons extra-virgin olive oil, more for drizzling
¼  cup pitted, sliced black or green olives, or use a combination
1  teaspoon sherry vinegar
1  garlic clove, grated
1  cup loosely packed Italian parsley leaves, chopped

PREPARATION

Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
Meanwhile, combine vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

Roasted Pepper and Goat Cheese Sandwich

MARTHA ROSE SHULMAN

YIELD 1 serving
TIME 5 to 10 minutes 

INGREDIENTS

2  thick slices whole wheat country bread or 1 ciabatta roll, split
1 ½  ounces goat cheese (about 1/3 cup), at room temperature
½  tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives
⅓ to ½  large grilled or roasted red pepper (see note)

PREPARATION

If using whole wheat bread, lightly toast it. This will prevent sandwich from becoming soggy. If using a roll with a hard crust, there is no need to toast.
In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
Spread equal amounts of goat cheese on each slice of bread or on both halves of roll. Top the bottom half with roasted pepper and cover with other slice of bread or half of roll. Cut in half if using bread, or into quarters if using a ciabatta roll. Wrap each piece tightly in plastic if transporting. The sandwich keeps well for 2 days.

Tip

To quickly grill a pepper on an indoor stove, light a gas burner and place pepper directly over flame. As soon as one section has blackened, turn pepper, using tongs, to expose another section to flame. Continue to rotate until pepper is blackened. Place in a bowl or plastic bag and seal or cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run pepper briefly under faucet to rinse off final bits of charred skin. If so, pat dry with paper towels. Cut pepper in half and remove seeds and membranes.

Sunday, September 2, 2018

Week 12 Newsletter 2018

Hello Everyone,

It is remarkable how plants react to a few rainy days. Even with the days getting shorter it seems like many plants doubled in size in just a few hours. I hope everyone is getting a chance to enjoy the vibrant colors that are marching along after the rainy days.

You will be receiving a couple of melons in your bins this week. It has been a great year for melons. I intentionally grow ice box size watermelons so they will fit in the bins, this week you may receive a red or a yellow watermelon. The cantaloupe variety is Sarah's Choice and I grow these for their sweet flavor and solid texture.

This week the farm crew has been putting fishline around the Honeycrisp apple trees.  The clever crows have discovered this variety of apple and the fishline encourages them to move along. The large cooler has been completely emptied of cherries, cleaned from top to bottom in preparation of the "next big thing" ... apple season!


 
What to expect to find in your bin this week:

Watermelon
Cantaloupe
Nectarines
Peppers
Carrots
Lettuce
Arugula or Cherry Tomatoes
Tomatoes
Garlic


...and in the buckets:

Watermelon
Lettuce
Peppers
Tomatoes
Carrots

Here are couple of my favorite tomato recipes.


Salsa Fresca

MARTHA ROSE SHULMAN
YIELD
 2 cups
TIME
 10 minutes

INGREDIENTS

¼ small white or red onion, minced
1 teaspoon red wine vinegar
1 pound fresh, ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
4 tablespoons chopped fresh cilantro, more to taste
1 to 3 teaspoons fresh lime juice (optional)
Salt to taste
PREPARATION

Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

Garlicky Tomato Toast (Pan Con Tomate)

DAVID TANIS
YIELD 4 to 6 servings
TIME 30 minutes 


INGREDIENTS

3 or 4  very ripe medium tomatoes (about 1 1/2 pounds)
1  pint cherry tomatoes (about 12 ounces)
4 to 6  large slices sturdy sourdough bread, about 1/2-inch thick
4 to 6  garlic cloves, peeled
 Salt and pepper
 Extra-virgin olive oil
 Basil leaves, for garnish (optional)

PREPARATION

Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.

Tip
If you don’t want to bother with grating tomatoes, rub the toasted bread first with garlic, then with 1 or 2 halved tomatoes, until top surface is quite juicy, then continue with Step 6.

Sunday, August 26, 2018

Week 11 Newsletter 2018

Hello Everyone,


Ah, sun kissed tomatoes are the best! It seems like we have had many chances of rain pass us by this past week. Of course, everything in the garden enjoyed the gentle showers the past few days and the landscape has taken on a rich green color. The warm loving plants seem to be standing tall. The tomatoes continue to show more brilliant color everyday. Yes, it is certainly harvest season in the vegetable garden.


What to expect to find in you bin this week:

Watermelon
Cantaloupe
Mixed Greens or Arugula
Cucumber or Zucchini
Jalapeno Peppers
Sweet Peppers
Eggplant
Tomatoes
Leeks

.... and in the buckets:
Cantaloupe
Eggplants
Arugula
Leeks
Tomatoes








Here are a couple of recipes you
may like to try this week.


Melon With Red Chili Flakes, Salt and Lime

JEFF SCHWARZ AND GREG KESSLER
YIELD
 4 servings
TIME
 About 10 minutes

INGREDIENTS

1 muskmelon (honeydew or cantaloupe), rind and seeds removed
8 six-inch skewers
1 tablespoon kosher salt
1 tablespoon red pepper flakes
1 jalapeño, finely diced (seeds removed)
½ lime

PREPARATION

Cut the melon into 1-inch cubes.Skewer the melon pieces (about four pieces for each skewer), and place them on a serving plate.
Place the salt and red chili flakes in a coffee or spice grinder and pulse until finely ground. Sprinkle about a teaspoon of the salt/chili mixture over the melons, followed by the diced jalapeño.
Squeeze the lime over the melons, and serve.

Greek Baked Squash Omelet

MARTHA ROSE SHULMAN
YIELD
 Serves six to eight
TIME
 1 hour

INGREDIENTS

2 tablespoons extra virgin olive oil
1 leek, white and light green parts, cleaned and chopped
2 garlic cloves, minced
¾ pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice
Salt
freshly ground pepper to taste
¼ cup chopped fresh dill
2 tablespoons chopped fresh mint
8 eggs
½ cup drained yogurt or thick Greek-style yogurt
¼ cup freshly grated Parmesan cheese
PREPARATION

Preheat the oven to 350 degrees.
Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.

Sunday, August 19, 2018

Week 10 Newsletter 2018






Hello Everyone,


Did you notice the surprise in your bins/buckets last week? After a very long wait, finally the continuous heat ripened the tomatoes. I hope you enjoyed your first CSA tomatoes for 2018. This week will kick-off what we hope will be another tomato tsunami. They have grown into a wall almost as tall as your friendly gardener! From heirloom to grape tomatoes, there are lots of varieties to look forward to!
This week the melons ripened as well and they are super sweet. It looks like there will be plenty of melons for everyone for  next couple of weeks.



It is a beautiful time of year in the garden with lots of colorful peppers, eggplants and flowers popping up everywhere! Most of our crew has finished for the season except for the year-round crew and a few extras to help with the upcoming apple harvest. With cherries behind us, we are beginning to hand thin the apples from the apple trees and making other preparations for the apple harvest. It looks like it is going to be a big crop this year and we would love to see some rain to help size up the fruit.


What to expect to find in your bin this week:

Watermelon
Cantalope
Lettuce
Peppers
Tomatoes
Eggplant
Zucchini
Cucumber
Basil

....and in the buckets:

Watermelon
Peppers
Tomatoes
Eggplant
Cucumber


Let's have some lucious summer salads this time around!


Tomato and Watermelon Salad

SAM SIFTON
YIELD
 6 to 8 servings
TIME
 15 minutes

INGREDIENTS

4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 teaspoon kosher salt
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles

PREPARATION

Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
Whisk together the oil and vinegar and season with salt and pepper to taste.
Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.



Grilled Eggplant Salad

MELISSA CLARK
YIELD
 about 1 1/2 cups
TIME
 25 minutes

INGREDIENTS

1 large eggplant
1 plum tomato, diced
1 ½ teaspoons red wine vinegar
½ teaspoon kosher salt, more to taste
½ teaspoon chopped fresh oregano
2 garlic cloves, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
Black pepper, to taste
Capers, for garnish, optional
Grilled pita bread, for serving

PREPARATION

Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.


Cucumber Salad

PIERRE FRANEY
YIELD
 6 servings
TIME
 10 minutes

INGREDIENTS

4 cucumbers, about 2 pounds
½ cup sour cream
2 tablespoons heavy cream
3 tablespoons white vinegar
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped dill

PREPARATION

Trim off ends of each cucumber and cut in half lengthwise. Scrape away and discard seeds. Cut each cucumber half into thin crosswise slices. There should be about 6 cups.
Put sour cream, heavy cream, vinegar, salt, pepper and dill in mixing bowl and blend thoroughly. Add cucumber slices and toss.









Sunday, August 12, 2018

Week 9 Newsletter 2018

Hello Everyone,

The Peak Season main garden is very colorful with the red runner beans, sunflowers and zinnias. Some members made zinnia or sunflower bouquets when they picked up their bins/buckets last week. If you did not have flowers at your location last week, they will be there for you this week in a blue bucket.

 It is time for eggplant!

We’re growing three different varieties of eggplant on the farm this season. One variety is Black Beauty, it is cylindrical shape and a blackish purple color. We will try our best to get the other varieties to you, but each week’s harvest will differ and some of the varieties are more plentiful than others.

The way it looks out there now, there are enough eggplants for many weeks to come. There are fruits that are mature now, some that are still growing, and some that are only beginning.We sure hope you like eggplant! No worries if you don't’ know what to do with it! Over the next few weeks we’ll provide you with the resources to have an eggplant party in your kitchen! For starters, see this week’s recipes.

What to expect to find in your bin this week:

Plums
Arugula
Eggplant
Carrots
Cucumber
Zucchini
Beans
Yellow Peppers
Dill

…..and in the buckets:

Plums
Arugula
Beans
Eggplant
Yellow Peppers

Here are a few recipes that include items from your bin/buckets this week.


Broiled Eggplant With Parmesan

PIERRE FRANEY                                                                                                                                                                  Time 30 minutes Yield  4 servings


INGREDIENTS

2 eggplants about 3 inches in diameter, total weight 1 1/4 pounds
 Salt and freshly ground pepper to taste
4 tablespoons olive oil
2 teaspoons finely chopped garlic
4 tablespoons freshly grated Parmesan cheese

PREPARATION

Preheat oven to broil.
Trim eggplants and cut into 16 slices of equal thickness.
Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.


Green Beans With Dill

AMANDA HESSER
YIELD 
4 servings
TIME 
20 minutes

INGREDIENTS

Sea salt to taste
4 large handfuls haricots verts or green beans, stem ends trimmed
2 tablespoons unsalted butter
2 to 3 tablespoons chopped fresh dill
Coarsely ground black pepper to taste

PREPARATION

Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.
Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.
Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.


Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette

MELISSA CLARK
YIELD
 4 to 6 servings
TIME
 45 minutes

INGREDIENTS
½ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ¾ pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
¼ cup fresh mint leaves

PREPARATION

Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)


Sunday, August 5, 2018

Week 8 Newsletter 2018

Hello CSAers,

We are in the cherry season wrap-up mode.  The mechanical harvesting was completed last Thursday and Wednesday was the last day of hand picking cherries for this year.  We still have cherries in our cooler and will continue to pack and deliver cherries for at least another week.  All in all it seems like the harvest went well. I would like to dedicate this harvest to Josh, I know how proud he would be of the crew who have carried out his dream.

The garden is producing a bumper crop of beans this year, so this is the week to dig out all of your favorite bean recipes!


What to expect to find in your bin this week:

Cherries
Lettuce 
Cabbage
Cucumbers
Snap Beans
Pole Beans
Zucchini
Shallots
Apricots

and in the buckets...

Cherries
Snap Beans
Cucumbers
Zucchini
Carrots

Here are a couple of recipes that include cherries, beans and shallots.

French Green Beans and Shallots

JACQUES PEPIN
YIELD 
4 servings
TIME 
21 minutes

INGREDIENTS

4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
PREPARATION

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.


Pork Chops With Brandied Cherries

MELISSA CLARK
YIELD 
4 servings
TIME
 45 minutes

INGREDIENTS

1 ¾ teaspoons kosher salt, more to taste
1 ½ teaspoon garam masala
½ teaspoon black pepper
¼ teaspoon ground allspice
2 bone-in pork chops, 1 1/2 inches thick, about 1 pound each
1 tablespoon olive oil
1 garlic clove, smashed and peeled
2 tablespoons brandy
2 cups fresh sweet or sour cherries, pitted and halved
4 sprigs thyme, plus thyme leaves for garnish
1 tablespoon unsalted butter
½ teaspoon sherry vinegar or honey, or more to taste (use the vinegar with the sweet cherries, the honey with the sour cherries)

PREPARATION

Combine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, covering their entire surface. Let chops rest for 15 to 30 minutes at room temperature, or up to 24 hours, covered, in the refrigerator.
Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3 minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.) If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate, and spoon off all but a thin layer of fat from pan. (Leave garlic in the pan.)
Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.
Move cherries to the sides of the pan and return pork chops to the center so they can make contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat reaches 130 to 135 degrees on an instant-read thermometer. (Its temperature will rise as it rests.) Transfer the pork to a cutting board and let rest for 5 minutes.
Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with cherries and more thyme on top.