Have you noticed how many cherries are on the trees this year? This past week they have doubled in size and the dark black sweets went through a range of colors. It is amazing how much they change as we close in on harvest. This year's crop is sizing up nicely. We even were able to supply a few of the northern Michigan fruit stands with fresh cherries this past Festival week.
The main garden has also gone through a transformation and taken on a new look. The stakes were carefully placed in the rows of tomatoes and string has been woven through the stakes and plants to give them support. I am seeing a few green tomatoes on the plants and they are also filled with many small yellow flowers. The paths between the rows were rototilled and straw mulch was added to fend off the weeds. The irrigation system was used frequently and what a delight to see the second planting of carrots poke their heads up through the soil. It is definitely looking like a summer time garden!
What to expect to find in your bin this week:
Black sweet cherries
Sugar snap peas
Beets
Radishes
Lettuce
Zucchini
Tuscano Kale
Dill
And Beyond the Bin:
Black sweet cherries
Snow peas
Tarragon
Basil
Here are some recipe ideas for the items that you will find in your bin this week.
Roasted Beets and Sauteed Beet Greens
1 bunch beets with
greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)
. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
. Makes 4 servings Adapted recipe from Allrecipe.com
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.
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