Week 8 Newsletter 2019

Hello Everyone,

We are looking forwards to wrapping up the 2019 cherry harvest. It has been a year that has been filled with challenges that required difficult and timely decisions. I am very fortunate to be part of a team that was so well trained and continues to strive to produce high quality fruit.

The vegetable garden has a lot of bird activity this time of year. We have a couple of red tailed hawks that get bothered by crows, other regulars are yellow finches, robins, flickers and some song sparrows. The red runner beans are blooming and they usually draw in the hummingbirds. My favorite time to be in the garden is early in the morning when the chorus seems to be the strongest and filled with such excitement.

Balaton cherries will be making an appearance in the bins and buckets this week. In the sour cherry world, the Montmorency variety has reigned as king. But there are other sour cherries out there that are looking to give the king a challenge. The Balaton cherry originated from Hungary.

When you compare a Montmorency cherry, the Balaton tends to be larger, more firm, and sweeter than the Montmorency. Even thought it is sweeter, don’t be mistaken, it is still a sour cherry. Balaton cherries are dark red with a red interior.


What to expect to find in your bin this week:

Black Sweet Cherries
Balaton Cherries
Zucchini
String Beans
Cucumbers
White onions
Kale
Savory

... and buckets:

Black Sweet Cherries
Balaton Cherries
String Beans
Zucchini
Leeks




Here are a couple of recipes that include cherries.

Cherry and Blue Cheese Salad

July 2017 Earthy Delights

This refreshingly different salad is rich with the flavors of summer.  We used sweet cherries, but for a bolder flavor, try tart & tangy Balaton cherries.  Try to get a spring salad mix with some robust greens, like arugula or mustard, which contribute a pleasurably spicy bite to the overall flavor. Drizzle with good quality extra virgin olive oil and balsamic vinegar to taste and enjoy.

3/4 cup thinly sliced mild red onion
2 Tbsp lemon juice
Spring salad mix
1 pound sweet or tart cherries, pitted and cut in half
3/4 cup (about 4 oz) blue cheese, in chunks
Balsamic vinegar
Extra virgin olive oil
Salt and coarsely ground black pepper

In a small bowl, combine onions with 2 cups water and lemon juice, chill 15 to 30 minutes. Drain well.

Reserve a few cherries and slices of onion. Gently toss the salad greens with the remaining onions and cherries in a large bowl. Divide into serving bowls. Top the salad with the coarsely crumble blue cheese, reserved cherries and onion slices. Drizzle each salad with balsamic vinegar and extra virgin olive, about 2 tablespoons of each or to taste, and season with salt and pepper.

The New Baked Brie

Cooking Light 

Hands-on: 20 min. Total: 30 min

By Katie Barreira 

Ingredients

1 1/2 cups pitted cherries, halved
1 teaspoon finely chopped fresh rosemary
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (5-inch) wheel Camembert cheese (about 8 ounces), at room temperature
Cooking spray
32 table water crackers

Instructions

1. Combine cherries, rosemary, sugar, salt, and pepper in a small saucepan over medium-high heat; cook 6 minutes or until cherries release their juices and juices are slightly thickened. Cool completely.
2. Preheat grill to low.
3. Coat grill rack and one side of cheese with cooking spray. Place cheese, coated side down, on grill rack; cook, covered, 5 minutes or until the rind is soft. Invert cheese onto a plate. Spoon cherry mixture over top. Serve with crackers.