Wunsch Farms continues to march on with cherry harvest. We are still hand picking sweet cherries and have also started harvesting tart cherries. There is a possibility that the harvest will wrap up this week. You will find Balaton cherries in your bin this time around. The Balaton cherry is larger, plumper, and significantly more flavorful than other red tart cherries traditionally used in cherry pies, tarts, jams and preserves. This combined with the Balaton cherry's deep, natural red pigment makes it a favorite for cooks and pastry-chefs alike. With Balaton cherries, you won't need to add red food coloring or as much sugar to your favorite pie recipe.
Unlike sweet cherries, fresh Balaton cherries are hand harvested without the stem. When Balaton cherries ripen, they lay down a special cell layer at the stem attachment, called the abscission layer, that “seals” off the fruit. When the fruit is ripe, the fruit naturally separates from the stem and the fruit is “protected” from outside air via a fully developed abscission layer. Thus, flavorful, fully ripened Balaton fruit are naturally stemless!
This past Saturday I took some extra cherries to Leticia at the Sarah Hardy Farmer's Market. She sells our produce at the market on both Wednesday and Saturday. If you are at the market this season, be sure to stop by and say "Hi"to her at the Third Coast stall.
What to expect to find in your bin this week:
Emperor Francis Cherries
Balaton Cherries
Skphos Lettuce
Leeks
Red Skinned Potatoes
Cucumbers
Yellow Peppers
Rosemary
Rosemary
.... and in the buckets:
Emperor Francis Cherries
Skphos Lettuce
Leeks
Red Skinned Potatoes
Yellow Peppers
Here are couple of recipes that include produce you will find in your bin/bucket this week.
Smashed Roasted Potatoes
Bon Appetit August 2012
Ingredients
6 TO 8 SERVINGS- 2 pounds medium Yukon Gold or red-skinned potatoes (about 6 oz. each)
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Preparation
Preheat oven to 350°. Wrap each potato individually in foil. Place on a rimmed baking sheet. Bake until tender, 45–60 minutes. Let cool slightly.
Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25–30 minutes.
Michigan Balaton Cherry Focaccia
Mouthwatering and festive, this recipe from the Cherry Home Companion cookbook is killer for breakfast or dessert.
INGREDIENTS
Dough
1 1/2 cups warm water
2 tablespoons yeast
1/2 cup sugar
2 teaspoons salt
2 teaspoons vanilla
1/2 teaspoon mahlep powder* (or almond extract)
2 eggs
1/2 cup unsalted butter, melted
5–6 cups bread flour
Parchment paper
*Mahlep powder is a Turkish seasoning made from ground cherry pit centers.
Topping
1/3 cup unsalted butter, melted
1/2 cup sugar
1–2 teaspoons cinnamon
2 cups fresh (or frozen) pitted Balaton cherries OR a mixture of tart and sweet cherries (halved and whole)
PREPARATION
In a large bowl or in the bowl of an electric mixer fitted with a dough hook, whisk together water and yeast. Let stand a few minutes then stir in sugar, salt, vanilla, mahlep powder (or almond extract), eggs, butter, and most of the flour. Stir until you have a soft mass. Knead for 8 to 10 minutes to form a soft dough, adding more flour as required. Form dough into a ball and place it in a well-greased bowl. Cover, and let rise for 45 to 60 minutes.
Line a large baking sheet with parchment paper. When dough has risen, gently deflate and flatten to fit sheet. If it springs back, let it rest a moment then coax to fit sheet. Insert entire sheet in a large plastic bag. Let rise 30 minutes.
Preheat oven to 350°F. Generously brush dough with the melted butter. Generously dust with sugar and cinnamon and then scatter cherries on top. Bake until bread is golden and cherries are softened and oozing, 45 to 55 minutes. Cut into slabs to serve. Serves 10 to 12.
Mouthwatering and festive, this recipe from the Cherry Home Companion cookbook is killer for breakfast or dessert.
INGREDIENTS
Dough
1 1/2 cups warm water
2 tablespoons yeast
1/2 cup sugar
2 teaspoons salt
2 teaspoons vanilla
1/2 teaspoon mahlep powder* (or almond extract)
2 eggs
1/2 cup unsalted butter, melted
5–6 cups bread flour
Parchment paper
*Mahlep powder is a Turkish seasoning made from ground cherry pit centers.
Topping
1/3 cup unsalted butter, melted
1/2 cup sugar
1–2 teaspoons cinnamon
2 cups fresh (or frozen) pitted Balaton cherries OR a mixture of tart and sweet cherries (halved and whole)
PREPARATION
In a large bowl or in the bowl of an electric mixer fitted with a dough hook, whisk together water and yeast. Let stand a few minutes then stir in sugar, salt, vanilla, mahlep powder (or almond extract), eggs, butter, and most of the flour. Stir until you have a soft mass. Knead for 8 to 10 minutes to form a soft dough, adding more flour as required. Form dough into a ball and place it in a well-greased bowl. Cover, and let rise for 45 to 60 minutes.
Line a large baking sheet with parchment paper. When dough has risen, gently deflate and flatten to fit sheet. If it springs back, let it rest a moment then coax to fit sheet. Insert entire sheet in a large plastic bag. Let rise 30 minutes.
Preheat oven to 350°F. Generously brush dough with the melted butter. Generously dust with sugar and cinnamon and then scatter cherries on top. Bake until bread is golden and cherries are softened and oozing, 45 to 55 minutes. Cut into slabs to serve. Serves 10 to 12.
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