Any berry lovers out there? I really like cherries and truly enjoy all the different berries. We are in full stride for all kinds of Northern Michigan summer fruit. The cool weather has helped to maintain the quality of both the cherries and berries.
Our farm is full tilt with the cherry harvest well under way. This week the crews have managed the tsunami of black sweet cherries. The cherries are a bit on the small side this year due to the heavy crop.
We have been harvesting cherries for processing and the hand crews have continued to pick and pack fresh black sweet cherries.
The main garden walkways are beginning to become covered with vines. The melons, cucumbers and squash are stretching in all directions. I have been giving them a boost with fertilizer and extra water during this time of rapid growth. The garden is also blooming with flowers. The sunflowers are showing their bright colors and so are the red runner pole beans. The bees are buzzing around the blue borage flower.
What to expect to find in your bin this week:
Sugar snap peas
Beyond the Bin for Week 8:
Black sweet cherries
Need some new recipe ideas? Here are a couple of recipes that we have used at our house in the past week.
Yield: 2 loaves, 12 servings per loaf
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
3 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
. Preheat oven to 350°.
. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
. Combine canola oil and next 3 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Adapted from Cooking Light JULY 2005
Greek-Style Kale Salad
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
4 cups torn kale leaves
2 cups torn Swiss chard leaves
1 cup chopped cucumber
1 ounce crumbled feta cheese
1/4 cup sliced green onions (about 2)
10 kalamata olives, pitted and quartered
. 1. Combine lemon juice, olive oil, sugar, and pepper in a bowl, stirring until sugar dissolves. Add kale and Swiss chard; toss. Let stand 10 minutes. Add English cucumber, feta cheese, green onions, and kalamata olives. Toss.
Cooking Light AUGUST 2012