Week 5 Newsletter 2016

Hello Everyone,

It has been a busy week on our farm. We had a GAP (Good Agriculture Practices) audit as we were in full swing with cherry harvest. It went well and is an important step to take to continue to expand locations to market our fresh black sweet cherries.

The cherry crews have been working long days. This past week we were picking and packing fresh cherries and also mechanically harvesting cherries. It not only takes many people in the field but also folks to transport the cherries to the receiving area. Then there are the others in the receiving area where they unload the boxes of cherries from flat bed trucks and load onto semi-trucks. We have a small truck which makes steady runs moving small boxes of hand picked cherries from the field to the cooler. We have another crew who work the packing line. The hand picked fruit is sorted on a packing line, weighed and the boxes are assembled on pallets. Of course, we cannot forget the the people who keep all the spinning plates spinning! Everyday is different, it takes planning, scheduling and marketing to make it all happen.

Here are a few pictures I took late this afternoon as we were loading a refrigerated truck that is heading down state this evening to deliver cherries early tomorrow morning.

Wrapping pallets of boxes

Moving the pallet of cherries

Loading the pallet in the truck

What to expect to find in your bin this week:
Cherries - Ulsters (my favorite!)

Emperor Francis 

Cherries - Emperor Francis
Lettuce
Zucchini
Beets
Purple Onions
Kale
Parsley



Small Share

Cherries - Ulsters
Arugula
Zucchini
White Turnips
Parsley

Marinated Zucchini Salsa

 MARTHA ROSE SHULMAN  YIELD Serves four

INGREDIENTS

1 pound medium or small zucchini, preferably a mix of green and yellow
 Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

PREPARATION

Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Tip
Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.

Yogurt Parfaits With Cherries and Pistachios

  MARTHA ROSE SHULMAN  YIELD 4 servings

Yogurt parfaits are easy to make, and they make great desserts and snacks.

INGREDIENTS

½ pound cherries, pitted and quartered or cut into eighths, depending on the size (about 1/2-inch pieces)
2 tablespoons sugar
1 tablespoons mild honey, like clover
¼ teaspoon almond extract
2 cups drained low-fat yogurt or low-fat Greek-style yogurt
3 tablespoons lightly toasted pistachios, finely chopped (1 ounce)

PREPARATION

Combine the cherries and sugar in a bowl and refrigerate for 6 to 8 hours or overnight. The cherries should be slightly softer and sitting in a syrup.
Place a strainer over a bowl and drain the cherries. Divide the cherries into two equal portions. Stir the syrup into the yogurt. Add the honey and the almond extract and mix together well.
Spoon 1/4 cup yogurt into the bottom of each of four 7- to 8-ounce tumblers or parfait glasses. Distribute the first portion of cherries among the glasses. Sprinkle pistachios over the cherries. Repeat the layers but do not sprinkle pistachios over the top until you are ready to serve. Cover and chill for at least 1 hour. Just before serving, sprinkle the remaining chopped pistachios over the top of the parfaits.

Tip

Advance preparation: The assembled parfaits will hold in the refrigerator for a day. Sprinkle on the pistachios just before serving.

Cherry Salsa

2 T apple cider vinegar
1 T sugar
1 tsp Kosher salt
1 – 2 jalapenos, very thinly sliced
2 Cup black sweet cherries split in half

Mix all together. This goes well with grilled fish.