We are in the cherry season wrap-up mode. The mechanical harvesting was completed last Thursday and Wednesday was the last day of hand picking cherries for this year. We still have cherries in our cooler and will continue to pack and deliver cherries for at least another week. All in all it seems like the harvest went well. I would like to dedicate this harvest to Josh, I know how proud he would be of the crew who have carried out his dream.
The garden is producing a bumper crop of beans this year, so this is the week to dig out all of your favorite bean recipes!
What to expect to find in your bin this week:
Cherries
Lettuce
Cabbage
Cucumbers
Snap Beans
Pole Beans
Zucchini
Shallots
Apricots
and in the buckets...
Cherries
Snap Beans
Cucumbers
Zucchini
Carrots
Here are a couple of recipes that include cherries, beans and shallots.
French Green Beans and Shallots
JACQUES PEPIN
YIELD
4 servings
TIME
21 minutes
INGREDIENTS
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
PREPARATION
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
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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