We started hand picking black sweet cherries on our farm on Monday of last week. The new cherry packing line is up and running and we packed our first order this afternoon. It is quite a gadget and more sophisticated than I ever imagined. Our cooler is well filled with hand picked cherries and I think we will have plenty of packing taking place in the packing shed this week.
Items to expect in your bin this week:
Cherries
Lettuce
Mixed Greens
Zucchini
Broccoli
White Turnips
Cucumber or Baby Kale
Sugar Snap or Snow Peas
Blue buckets:
Cherries
Lettuce
Peppers
Zucchini
White Turnips
Here are a couple of recipes that include sweet cherries.
Cherry Tabbouleh
MARTHA ROSE SHULMAN
YIELD 4 servings
TIME 10 minutes, plus 20 to 30 minutes' soaking
INGREDIENTS
¼ cup fine bulgur
Salt to taste
½ cup boiling water
1 ¼ cups finely chopped parsley, tightly packed
¼ to ½ cup finely chopped mint, to taste, tightly packed
24 sweet cherries, such as Bing or Queen Anne, pitted and diced
2 tablespoons fresh lemon juice, more to taste
3 tablespoons extra-virgin olive oil
1 ½ tablespoons pistachio oil
¼ cup pistachios, lightly toasted and coarsely chopped
PREPARATION
Place bulgur in a bowl. Add a little salt, cover with boiling water and let sit for 20 to 30 minutes, until bulgur is tender and has absorbed most of the water.
Transfer bulgur to a strainer and press out excess water.
Combine the bulgur, parsley, mint and cherries in a large bowl and toss.
In a separate bowl, whisk together lemon juice, salt to taste, the olive oil and the pistachio oil. Toss with salad mixture. Add pistachios, toss again and serve.
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.
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