...Cherries. While up in Michigan last week I couldn't help but notice that the cherries were just dripping from the trees. So I knew that when I got back to Chicago...cherries at the Farmers Markets! Both sweet and sour varieties are lining the market tables now thru early August.
For years I would go straight for the sweet varieties and completely ignore the sour 'pie' cherries. Without air conditioning, I avoid baking at all costs during the summer, so 'no thank you' to the need for 'pie' cherries. Boy, was I wrong about that, last year I finally gave them a try and I gotta say, I actually prefer them , straight up as is, over their sweet cousins. And I have found all sorts of uses that don't require the oven being turned on.
Cherries are a tasty, tasty treat that are really, really good for you. A natural anti-inflammatory that sits low on the glycemic index, cherries are loaded with antioxidants, vitamins A & C, potassium (1 cup has as much as a small banana), fiber and only 97 calories per cup.
Look for richly-colored firm cherries with green stems. Sweet cherries will keep for up to a week in the fridge (like berries, don't wash until ready to eat). The 'pie' cherries are more perishable than 'sweet' varieties so try to use right away, and if you can't they freeze well. Wash the cherries and 'stone' them, which is a piece of cake with 'pie' cherries, just pop out the pit with your finger, put a single layer of the pitted fruits on a baking sheet and freeze. Once the cherries are frozen transfer to a freezer bag or container and back into the freezer for later use.
I got a little carried away this week trying cherry recipes, that did not involve baking, but hey
don't let me stop you from baking them into a pie, tart, cobbler, crisp, or cooking up some compote or jam. I started out mixing up a tart cherry 'Arnie Palmer' using hibiscus tea instead of black tea, hey a girl has to stay hydrated while cooking. I then moved onto a cherry salsa which was great with grilled chicken and then had to make some gelato...any excuse.
Here is a recipe for Cherry Salsa. And, if you really need the Cherry Gelato recipe, email me at moira@efete.net.
Cherry Salsa
2 cups sour cherries (pitted fresh or frozen will work)
1 scant tablespoon of sugar
1/2 small red onion finely diced
1 jalapeno pepper finely chopped (seeds removed)
2 tablespoons fresh lime juice
1/3 cup fresh cilantro, chopped
1/2 teaspoon salt (prefer kosher or sea)
Coarsely chop cherries. Put into small bowl and stir in sugar. Let sit about 3 minutes until sugar is dissolved. Add onion, jalapeno, lime juice, cilantro and salt. Stir until combined. Let stand about 20 minutes so flavors can marry. Serve with favorite grilled meat or fish or just go right for the tortilla chips.
Labels: 'pie' cherries, Cherries, Chicago Farmers Market, sweet cherries
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