Summer Share Ten July 23rd 2018

Posted by on Jul 23, 2018 in Uncategorized

Important information:

  • Box returns have been decreased; boxes should be returned weekly. Please check your porches, garages, trunks and bring them this week; THANKS!
  • Fruit share members who have a biweekly produce share: please let me know if you would like a weekly newsletter and I will add you into our weekly contact list.
  • We do hope to have a blueberry U pick event; if the fruit holds up for another week of picking; information will be forth coming in next week’s newsletter.

Farm News from Jane
Rain, rain please do stay and come again another day. We happily harvested in the mist of the rainy morning yesterday and it was actually quite refreshing. Over the last week we received an inch and a quarter of rain. Hurray!!!! We are so thankful for the much-needed precipitation! There is lots of new “stuff” in the share this week. Eggplant, white beets and some pickling style cucumbers which are very crunchy and sweet. The heat of summer is producing those long day length veggies like eggplant and tomatoes. We have picked a handful of saladette tomatoes in the high tunnel and we hope that in another week or so we will have lots to share. The cherry tomatoes are also beginning to ripen and as I trellis them I get to sample. Wouldn’t you like MY job??? My favorite varieties are the Black cherry and the yellow pear. The Black cherry is a chocolate colored cherry tomato which is sweet but has a very complex flavor profile. The yellow pear variety looks just like its name but is a bit “meatier” in texture than most cherry tomatoes. Most of the cherry tomatoes are exceedingly sweet; especially the Sun Gold variety. They are actually a “fruit” and are sweet enough to be eaten as such just popping them in your mouth one right after another. My grand-mother-in-law made “yellow pear” jam with yellow pear tomatoes and always remarked that the variety was so hard to find. So, we started growing them and haven’t stopped! The lettuce we began to harvest this morning was damaged by the droughty conditions. The “rib” of the leaves were brown and if it had only been just a few outside leaves we would have shared it but it was brown in over fifty percent of the head. So, we’ll have to wait until the next planting of lettuce matures and perhaps with the rainfall we have had over the last week they’ll be gorgeous.  I have missed the head lettuce in the share the last few weeks… We’ve had such a great crop so far that I certainly can’t complain. And the most exciting news is the arrival of sweet corn in shares. We’ve had “samples” the last few nights and the ears are long and well filled to the tip besides for being extra sweet and delicious. This variety has the most flavor when it is mature, meaning larger kernels. We realize that some of you like your corn young with small kernels. But this variety is best when fully mature so, trust the grower and dig into the best tasting sweet corn this side of paradise! And those of you who get a tree fruit share this is the week for making desserts! Fresh cherry pie is my personal favorite. I hear that Wegmans carries a great cherry pitter if you are not savvy with a bobby pin or paper clip. If you are like me you’ll savor the time to sit and relax for a few minutes. Some of our grandkids like the tart cherries so much that they eat them like sweet cherries. The health benefits of tart cherries have been in the news for years now.
And don’t forget that this Friday is the full moon. By then the skies will be clear again and you can enjoy the view. Some of you may even enjoy sleeping outside under the stars. Our kids used to enjoy sleeping on the trampoline with friends on these gorgeous summer nights. Wherever your “special” place is, enjoy it and the wonderful flavors of the season.
Until next week, Jane

Produce:   Sweet corn   Blueberries   White beets   Eggplant   Sweet Peppers

                   Walla Walla onions   Summer Squash   Cucumbers  

Fruit share:    Tart cherries   Apricots   Sweet cherries     

Produce tips:
White Beets are a bit milder than red beets. Perhaps you can place them in a colorful salad with blueberries, apricots or cherries. Or try a cold beet soup recipe… We tried some at a Polish restaurant in Geneseo on Saturday evening and it was divine!
– Zucchini: I’ve shared lots of recipes with the abundance that’s in the share!
– Eggplant is much more versatile than one might think. Try grilling it basting with balsamic vinegar for a sandwich treat!
– Tart cherries and Apricots: Look below lots of recipes! The grower of the tart cherries shared that they are a European variety that is very juicy.

2 to 3 lb. ground beef, 4 grated large raw Chioggia beets (equal to beef in volume), 1 large grated onion, 1 green garlic, grated, 2 garlic scapes, grated, Chives, parsley, black pepper, minced (dry) onion — add what you like; 1-2 eggs (depends on how much breadcrumbs you want to add/ dryness of mix), Bread crumbs (I use Italian seasoned)
Mix beef & grated beets well. Add grated onion, green garlic and scapes, mix. Add spices. Mix all well to distribute spices. Break 1 or 2 eggs into mix, mix well. Add breadcrumbs to make wet/ not real dry “meatball mix”. Make Beetballs smaller than a softball/ bigger than a baseball. (I get 16 out of 3 lbs. meat). Bake at 350 degrees for 1 hour in oven, test for doneness, I go for 150 degrees. Beetballs will shrink to about baseball size. We eat them hot with veggies, cold in salads, and cut in half, seared with white cheddar melted on them with sautéed summer squash/ zucchini.
Sweet and moist, we’ve had friends not realize they eat beets.
Nutritionally, if you use 3 lbs. meat and make 16 Beetballs? Each has 3 oz. meat and as many servings of veggies.
Recipe from Judy Schwann Promised Land CSA member

4 medium-sized beets (any color), green tops removed, beets scrubbed clean, 1 just ripe avocado, 4 ounces mixed green lettuces, 2 Tbsp pistachios, chopped
Citrus Vinaigrette:1 Tbsp minced shallot, 2 Tbsp rice vinegar (unseasoned), 1 Tbsp fresh lemon juice,
1 Tbsp fresh orange juice, 2 tsp lemon zest, 1 tsp orange zest, A Pinch of salt, 1/3 c olive oil
Cook the beets: Place beets in a medium saucepan and cover with an inch of water. Bring to a boil and reduce heat to maintain a low simmer for 30 to 40 minutes, depending on the size of the beets, until easily pierced with the tines of a fork. Make the vinaigrette: Whisk together the citrus vinaigrette ingredients in a small bowl. Toss the beets in vinaigrette: When the beets are done, drain them, and peel off the outer skin. Cut the beets in half, and the halves into wedges. (Tip: use a plastic cutting board when cutting red beets. Red beets will stain wooden cutting boards.) Place the beet wedges in a bowl and toss with a tablespoon of the vinaigrette. Cut and peel the avocado, cut the avocado into wedges. Arrange the salad: Toss the salad greens with a half of the citrus vinaigrette. Arrange the dressed greens on serving plates. Arrange the beet wedges and avocado wedges on top of the salad greens. Sprinkle with chopped pistachios. Drizzle remaining vinaigrette over the salads. Recipe from

3 tablespoons pine nuts, 4 medium white or Chioggia (candy-stripe) beets (about 1 lb.), 1 tablespoon olive oil, Kosher salt, 2 tablespoons white wine vinegar, 2 grapefruits, ¾ cup plain Greek yogurt, ¼ cup fresh tarragon leaves
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes; let cool. Increase oven heat to 400°. Place beets on a sheet of parchment paper set on top of a sheet of foil; rub beets with oil and season with salt. Close up parchment and foil around beets. Place packet on a baking sheet and roast beets until tender, 40–50 minutes. Unwrap beets and let cool. Peel beets and thinly slice into rounds. Toss beets and vinegar in a medium bowl; season with salt and let stand 15 minutes. Meanwhile, finely grate ½ tsp. zest from 1 grapefruit and set aside. Using a sharp, small knife, cut all peel and white pith from both grapefruits; discard. Thinly slice grapefruit into rounds. Place yogurt in a small bowl; season with salt and mix well. Spoon onto plates. Top yogurt with beets and sliced grapefruit, then tarragon, toasted pine nuts, and reserved grapefruit zest.
DO AHEAD: Beets can be roasted 2 days ahead; let cool. Cover and chill. Pine nuts can be toasted 1 day ahead; store airtight at room temperature. Recipe by Christopher Baker; BONAPETIT

1/2-pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), Generous pinch of sea salt or Kosher salt, Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled. Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage. Eat with pita chips, or with sliced cucumber or celery, or on a crostino with goat cheese and shaved mint. Makes 2 cups.

1.5 pounds/5-6 medium sized fresh beets, with stalks, cold water (or enough to cover the beets), 16 oz. chicken or vegetable stock, 1 tbsp sugar, 300ml buttermilk, 150ml full-fat natural yogurt, 1 tbsp lemon juice, 1 tbsp sugar, Sea salt and black pepper, Fresh dill, or chives, finely chopped, ½ an English, cucumber, peeled, very finely sliced, 4 radishes, very finely sliced, 2 hard-boiled eggs, cooled, peeled
Wash the beetroot (including the stalks and leaves) very thoroughly. Chop the stalks into small pieces and peel the beetroot. Grate the beetroot (you may want to wear gloves!) and put the beetroot and stalks in a large pan. Cover with 750ml cold water. Bring to the boil slowly, then turn down the heat and very gently simmer for 20 minutes. It’s important that the soup doesn’t boil too rapidly. Once the beetroot has softened, pour in the chicken or vegetable stock, add the sugar, stir well and leave to cool until completely cold. Refrigerate if necessary. You can, if you like, slightly blend the soup at this stage with a stick blender. You’ll get a richer color if you do. To the cold soup, add the buttermilk and yoghurt and stir. Taste; if the soup has quite a sweet flavor, add the lemon juice. Season with sea salt and a little black pepper. To serve the soup, stir through some finely chopped fresh dill and garnish the soup with cucumber and radish. Traditionally this cold beetroot soup is also served with cooled, boiled eggs. If, like me, you like the combination of beetroot and dill, you could go a step further and also try this vegetarian recipe for a buckwheat, beetroot and feta salad.

3 eggs; 2 cup sugar; 3 cup flour; 1 tsp salt; 1 Tbsp cinnamon; 1 1/2 cup chopped nuts, coconut, raisins or chocolate chips; 1cup oil; 2 tsp vanilla; 1 tsp baking soda; 1 tsp baking powder; 3 cup grated zucchini
Mix all ingredients together. Pour into greased and floured 4×6 loaf pans. Bake at 350 degrees for 40–60”.

4cps. Flour, 1/4 cup cocoa, l tsp. soda, l/2tsp salt 1 tsp cinnamon sifted together. Blend well with the following ingredients: 1cup oil, 1 3/4cp sugar, 2eggs, 1 tsp vanilla, l/2 cup milk. Stir in 2 cups grated, drained zucchini, ¾ cup walnuts, and 1 cup chocolate chips. Spread in greased 9x 13 or 10xl5 pan and bake 30-40 minutes.

3 eggs; 1 1/2 cups sugar; 1 teaspoon vanilla extract; 1/2 cup vegetable oil; 2 cups all-purpose flour; 1/3 cup cocoa; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup buttermilk or sour milk*; 2 cups coarsely shredded raw zucchini; 1 cup chopped nuts; 1/2 cup raisins; Creamy Chocolate Chip Glaze (recipe follows) Heat oven to 350 Grease and flour 12-cup Bundt pan. In large mixer bowl beat eggs well. Gradually beat in sugar and vanilla until thick and light in color. Gradually pour in oil, beating until blended. Combine flour, cocoa, baking powder, baking soda, cinnamon and salt; add alternately with buttermilk to egg mixture. Drain zucchini well; fold into batter. Stir in nuts and raisins; pour into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely. Glaze with Creamy Chocolate Chip Glaze. 12 servings. *To sour milk: Use 2 teaspoons vinegar plus milk to equal 3//4 cup.
Creamy Chocolate Chip Glaze: 2 tablespoons sugar; 2 tablespoons water; l/2 cup HERSHEY’S Semi-Sweet Chocolate Chips or Mini chips; 1 tablespoon marshmallow creme; 1 to 2 teaspoons hot water
In small saucepan combine sugar and 2 tablespoons water; bring to boil. Remove from heat; immediately add chocolate chips and stir until melted. Blend in marshmallow creme; add hot water, 1/2 teaspoon at a time, until glaze is desired consistency. About 1/2cup glaze. Recipe from The Hershey Cookbook.

1 large eggplant, roughly chopped; 2 zucchini, roughly chopped; 11/3 cup olive oil; 1 onion, sliced; I garlic clove, chopped; 1 large red bell pepper, seeded and roughly chopped; 1 large yellow bell pepper, seeded and roughly chopped; sprig of fresh rosemary; sprig of fresh thyme; 1/2 teaspoon coriander seeds, crushed; 1 1/2 tomatoes, peeled, seeded and chopped; 4 basil leaves, tom; salt and freshly ground black pepper; sprigs of fresh parsley or basil, to garnish
Sprinkle the eggplant and zucchini with salt, and then put them in a colander with a plate and a weight on top to extract the bitter juices. Let sit for about 30 minutes. Heat the olive oil in a large saucepan. Add the onions and cook gently for 6 minutes, until just softened. Add the garlic and cook for another 2 minutes. Rinse the eggplant and zucchini and pat dry with a clean dish towel. Add to the pan with the peppers, increase the heat and sauté until the peppers are just turning brown. Add the tomatoes and season with salt and pepper. Cook gently for another 10 minutes, until the vegetables are soft but not too mushy. Remove the sprigs of herbs. Stir in the tom basil leaves and check the seasoning. Let cool slightly and serve warm or cold, garnished with sprigs of parsley or basil. Add the herbs and coriander seeds then cover the pan and cook gently for about 40 minutes.

1/4 cup sour cream; 1/2 tsp Dijon mustard; 1/2 tsp prepared horseradish; Pinch of ground cumin; Salt and freshly ground pepper; 1 zucchini, grated and drained; 4 mushrooms, thinly sliced; 1/2 cup sliced celery; 2 radishes, grated (garnish); ¼ pound Swiss cheese, cut julienne
Combine first 4 ingredients with salt and pepper to taste. Place cheese, zucchini, mushrooms and celery in bowl and toss gently with sour cream dressing. Sprinkle with grated radish and serve. 2 servings

1 large zucchini; 1 tsp butter; 2 bunching onions, finely minced; 2 tsp flour; salt and cayenne pepper; 2 tbsp milk; 1/4 cup grated cheese; 1/4 cup finely chopped ham; oil
Scrub zucchini. Cut it crosswise into 2-1/2-inch pieces. Remove pulp from centers with a small spoon, being careful not to go all the way through so there will be a bottom to hold the filling in. Rub the skins of the zucchini pieces with oil and set aside. Melt butter in saucepan. Gently sauté onion until tender. Remove pan from heat. Add flour, salt and cayenne. Gradually stir in milk until smooth. Return to heat and cook, stirring, until mixture becomes very thick and boils. Add cheese and ham. Spoon mixture into hollowed-out zucchini chunks. Mound filling high on top. Bake in shallow pan in 375°F oven 15 to 20 minutes or until zucchini is tender and filling is nicely browned on top. Makes 2 to 3 servings.

olive oil; 2 small eggplants (about 1-pound total), sliced into 1/3-inch-thick rounds; salt and pepper; 1 onion, sliced into rounds; 1 red or green pepper, cut into strips; 2 cups tomato sauce or chopped fresh tomatoes; 3-4 tablespoons chopped fresh basil; 1 cup grated mozzarella and/or Parmesan
Heat 2 tablespoons oil in nonstick skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. lay eggplant in a baking dish and season well with salt and pepper. Sauté onions and pepper strips until barely tender in a bit more oil. (Alternatively, you may brush vegetables with oil and grill them.) Layer onions and peppers over eggplant. Season with salt and pepper. Cover with tomato sauce (or tomatoes) and basil. Top with cheese. Bake at 375 degrees,45 minutes. This can easily be increased to feed a crowd. Summer squash can be substituted or used with eggplant. Serve with a big salad, fresh bread, and goat cheese. Makes 4 servings.

1 large eggplant, cut into 6 wedges; 2 tablespoons vegetable oil; 1/2 onion, cut into 2-inch pieces; 2 cloves garlic, minced; 3 tablespoons soy sauce; 1/4 teaspoon sugar; pinch of black pepper
Steam eggplant until tender, about 30 minutes. Heat oil in wok or large skillet. Stir-fry onion 1 minute. Add remaining ingredients. Stir-fry 3 more minutes. Makes 3-4 servings. Recipe from Dog Hollow Farm

1 large eggplant; 1/4 c olive oil; 1 long loaf crusty French bread; 1/4 c prepared basil pesto; 1/4 lb. provolone cheese, thinly sliced; 6 sliced mild peppers, such as banana peppers; 1 fresh tomato, sliced (optional)
Slice eggplant 1/4-inch thick. Brush with olive oil on both sides. Grill over low to medium coals, turning once, until golden brown on both sides, 5-7 minutes total. Cut bread in half lengthwise. Spread pesto on cut faces of bread. Place eggplant, cheese, peppers and optional tomato in layers on one half of loaf. Top with other half of loaf. If desired, wrap loaf in foil and heat at 350 degrees 20 minutes. Cut crosswise into 4 sandwiches and serve. Makes 4 servings

Cover and refrigerate for up to 2 days. ½ pound eggplant; 1 tbsp lemon juice; 1/8 cup extra-virgin olive oil; 1/4 cup crumbled feta cheese; 1/4 cup finely chopped leeks; ½ small bell pepper, finely chopped; 1 tbsp chopped fresh basil; 1 tbsp finely chopped flat-leaf parsley; 1/4 tsp cayenne pepper, or to taste; 1/4 teaspoon salt; Pinch of sugar (optional)
Position oven rack about 6 inches from the heat source; preheat broiler. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be little chunky.) Stir in feta, onion, bell pepper, chili pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed. Makes 6 servings, about 1/4 cup each.

4 ears sweet com; 1 green bell pepper, diced; 1 red bell pepper, diced; 1/4 cup diced red onion; 2 tablespoons slivered basil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 cup olive oil; salt and pepper
Husk com and boil or grill until crisp-tender. Cool and slice off the kernels. Place com in bowl with sweet peppers, onions; and basil. Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil a little at a time. Toss with the vegetables. Season with salt and pepper to taste. Makes 4 servings.

2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes 4 servings.

1 medium cucumber, pared, seeded, and cut in large cubes (reserve 4 paper thin slices for garnish); 1/2 tbsp minced fresh chives; 1 tbsp minced fresh mint or 1 tsp dried mint, crushed; 1/2 tsp salt; 1/2 cup plain yogurt; 1/2 tsp fresh lemon juice; 1/2 cup dairy sour cream; 1/2 clove garlic, quartered; 1/2 tbsp sugar; Minced mint or mint leaves for garnish
In blender or food processor, place all ingredients except garnish and blend until pureed. Refrigerate until well chilled. Serve with a garnish of cucumber slice on each serving, topped with additional mint. Serves 3.

1 cucumber; 1 1/2 tablespoons butter; 1 1/2 tablespoons minced shallots or chopped green onions; 1 tablespoon chopped fresh dill; salt and pepper
Peel cucumber with potato peeler and slice in half lengthwise. Scoop out all the seeds with a spoon. Slice about 1/4to 1/3-inch thick. Heat butter in large, heavy skillet over medium flame. Take care not to let the butter brown but get it good and hot. Add the cucumbers and shallots and cook, tossing often, until cucumbers begin to get tender, about 4 minutes. Stir in dill plus salt and pepper to taste. Continue to toss and cook until crisp-tender, 1-2 minutes longer. Serve immediately. (Note: The cucumbers in this recipe could also be cut into “hoops”: use a long spoon to scoop the seeds out of a peeled cucumber, then slice it into rounds.) Recipe from MACSAC. Makes 2-3 servings.

2 tbsp vinegar; 1/2 tbsp lemon juice; 1/2 tsp celery seeds; 1 tbsp sugar; 3/4 tsp salt; 1/8 tsp pepper; 1 tbsp chopped onion; 1 ½ cup sliced peeled cucumbers (1 medium); Chopped parsley (optional)
Combine vinegar, lemon juice, celery seeds, sugar, salt, pepper and onion. Pour over cucumbers. Chill thoroughly. Serve topped with chopped parsley, if desired. Makes1 1/2 cups.

1 large cucumber; 1/2 cup thick sour cream; 1-1/2 tbsp cider vinegar; 1 tbsp chopped chives; 3/4 tsp salt; 1/8 tsp. white pepper; hard-cooked egg yolk
Rinse and pare cucumber. Score 1/8-inch-deep by drawing tines of a fork lengthwise over entire surface. Cut into thin slices. Combine sour cream, vinegar, chives, salt and pepper. Pour over cucumber slices. Toss lightly to coat evenly. Chill thoroughly. Garnish with finely grated, hard-cooked egg yolk. Makes 4 servings.

2 cups fresh or canned pitted sour cherries, drained; 1/4 cup sugar; 2 tablespoon Chambord liqueur; 1/2 teaspoon grated lemon zest; 1 box Jiffy corn muffin mix; 1 large egg; 3/4 cup milk; 2 tablespoons melted butter, plus additional butter for cooking the cakes
Combine the cherries, sugar, Chambord, and lemon zest. Let sit for about an hour or longer. Combine the muffin mix, egg, milk, and melted butter. The batter will be thick. In a cast-iron skillet or griddle over medium heat, heat about 1 tablespoon butter until the butter is bubbling. Drop about 4 cups of the batter into the skillet for each corn cake. Spoon the cherries onto the wet side of the corn cakes. The corn batter is a little thicker than pancake batter and will not bubble through as much when it is ready to be flipped. Lift up an edge and peek underneath; when it is golden brown, flip it over. Make sure the batter is cooked all the way through, particularly around the cherries. The fruit will burn easily, so you may have to flip the cakes back and forth until they are done. Serves 2. Recipe from The Café Pongo Cookbook.

4 cups pitted cherries; 1 ½ tbsp cornstarch; 3-4 tbsp sugar; ¼ cup lemon juice; ½ tsp grated lemon rind; ¾ tsp almond extract; ½ cup slivered almonds
Place cherries in a heavy medium-sized saucepan, and cook over medium heat, covered, for 10 minutes. Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and whisk until smooth. Stir this into the hot cherries, and cook over medium heat, stirring frequently, until thick 5-8 minutes. Remove from heat and stir in lemon rind, almond extract and slivered almonds. Serve with whipped cream or yogurt. Makes 6 servings.
Recipe from The Moosewood Cookbook.

4 cups milk; 1/3 cup Arborio rice; 1 large egg; l/3 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1-pound fresh cherries, stemmed and pitted
In a medium saucepan over medium-low heat, warm the milk. Stir in the rice. In a small bowl, whisk together the egg, sugar, vanilla, and cinnamon. Stir the egg mixture into the milk and rice until well blended. Bring to a simmer and cook, stirring almost constantly, until the mixture thickens, about 30 minutes. Stir in the cherries. Remove from the heat and let cool. Spoon the mixture into 6 custard cups and cool completely. Serve at room temperature or chilled. SERVES 6 Recipe from The Big Book of Vegetarian.

3 c pitted sour cherries; 1/2 c sugar; 1 Tbsp cooking tapioca; 1 Tbsp butter, melted
For topping: 1 c flour; 1 c sugar; 1/2 tsp salt; 1 egg; 4 Tbsp butter, softened
In bowl, combine cherries, sugar, tapioca and butter. Stir until well-blended. Spoon into buttered 71/2- by 11 3/4-inch baking dish. Prepare topping: Stir together flour, sugar, salt, egg and butter until crumbly. If desired, use pastry blender to blend in butter. Distribute over top of fruit. Bake at 350 degrees 45 minutes, or until fruit is tender and topping is lightly browned. Makes 8-10 servings Recipe from Farm-Fresh Recipes.

1 lb. pitted sour cherries; 2 c water; 1 c dry red wine; 1/4 c sugar; 1/2 tsp grated orange rind; 1 tsp arrowroot or cornstarch. Place cherries in non-reactive pan and cover with water and wine. Cook over medium heat until cherries are soft, about 10 minutes. Remove from heat and stir in sugar and rind until sugar is dissolved. Puree cherries and return to pan. Mix arrowroot with 1/4 c cooled syrup. Stir into mixture and cook until slightly thickened. Serve hot or cold as first or last course. Makes 4 cups Recipe from Farm-Fresh Recipes.

2 1/2 pounds ripe apricots; 1 pound sweet cherries or pie cherries; 2 tablespoons sugar; l 1/2 tablespoons minute tapioca; 1/8 teaspoon almond extract
The crisp topping: 6 tablespoons unsalted butter, cut into small chunks; 3/4 cup light brown sugar, loosely packed; 2/3 cup all-purpose flour; 1/2 cup rolled oats or finely chopped almonds; 1/4 teaspoon sea salt; 1/2 teaspoon freshly grated nutmeg; 1 teaspoon ground cinnamon, optional
Preheat the oven to 375°F. Lightly butter a 2 1/2-quart gratin dish. Pit the apricots and cherries, then toss them with the sugar, tapioca and almond extract. Lay the fruit in the prepared dish. Make the topping. Using your fingers or the paddle attachment of a mixer, work the butter with the rest of the ingredients until the texture is coarse and crumbly. Pat the topping over the fruit. Set the dish on a baking pan to catch the juices and bake until the top is browned and the juices have thickened around the edge, about 45 minutes. Serve warm with vanilla or honey ice cream. Serves 6-8.
Recipe from Local Flavors.

1 9-inch PIE CRUST
Filling: 2 3/4 cups cooked fresh, frozen, or dried apricots; 2 eggs; 3 tablespoons warmed honey; 1/8 teaspoon salt; 1 tablespoon lemon juice; 1/2 cup cooking liquid from apricots (or orange juice); dash of nutmeg
Crumbs: 1/4 cup whole wheat flour; 1/2 teaspoon cinnamon; 2 tablespoons soft butter; 1 tablespoon honey
Preheat oven to 450 F. Arrange cooked, drained apricots in pie shell. In a small bowl, beat eggs, add honey, salt, lemon juice, fruit liquid, and nutmeg. Pour mixture over apricots. Blend flour, cinnamon, and butter into crumbs. Add honey. Sprinkle over filling in pie shell and bake in preheated oven for 10 minutes. Reduce heat to 3500 F. and bake 20 to 30 minutes longer, or until set in center. If using fresh apricots for this pie, cook only 3 to 5 minutes; frozen, about 7 minutes; and dried, about 15 minutes. Drain and reserve the liquid. Yield: 1 9-inch pie
Recipe from Naturally Delicious Desserts and Snacks.

1+1/2 pounds apricots; 1/2 cup orange juice; 1/2 cup sugar
Blanch apricots in boiling water. Peel and de-stone. Place in blender with l/2 cup water. Process until almost smooth. Combine with orange juice and sugar in medium saucepan. Simmer over low heat, stirring frequently, until mixture thickens. Cool. Serve as ice-cream, shortcake, yam, or sweet-potato topping; as ham, fowl, or pork glaze; mixed into cold fruit salads; or as cake filling. Recipe from The Fruit and Vegetable Stand.

12-16 apricots; 1 cinnamon stick; 1/2 cup sugar; 2 tablespoons honey; 2 teaspoons cinnamon
Blanch apricots in boiling water. Peel and de-stone. Place apricots in sterilized quart jar with cinnamon stick. Melt sugar, honey, and cinnamon in 1 cup water. Pour over fruit, leaving l/2-inch space at top of jar. Seal per canning instructions. Serve as dessert or as cold side dish with pork or poultry. Recipe from The Fruit and Vegetable Stand.