Summer Share Eight July 11th/13th 2023

Important information:

• This is an even biweekly distribution for city and farm sites.

This is the first fruit share for biweekly even numbered distribution sites. The fruit shares are in separate boxes with red and yellow peppers on them. Please check the distribution sheet to check if you signed up for one.

• Please save and return all fruit share boxes with produce boxes.

Farm News from Jane
Fleeting; definition – lasting for a very short time. This is a good word to describe the season for growing peas. Although the set on each plant was good; the maturity of the peas on each plant changes daily making it very difficult to harvest them all. The top ones are post mature and the bottom ones have been laying on the wet ground making them less desirable. But we did pick enough to enjoy some one more time! And we are on to the next families of veggies; summer squash, peppers and sweet onions. We had an opportunity to chat with another local farmer who shared that their first planting of summer squash was slow in producing and the yields are light. Interestingly we have found the same thing. Usually once we begin picking summer squash there are more than you can share! But that is the nature of weather patterns and the response of each vegetable family. Some love the weather, as the peas did but the squash has had a different experience. We are fortunate in that we plant successively and so many different types of vegetables that something always shines when something else doesn’t! It’s the nature of Nature!
The fruit shares have begun and talking to the orchard growers we find that the local apricots were damaged by a heavy frost or freeze. This is the second season in a row that we won’t have access to local apricots. But there are early peaches so that season should start soon and be good and long. Who doesn’t love peaches!!!
The beans are flowering which means that we’ll be harvesting soon and the last and tenth planting of sweet corn was seeded today. The first planting has ears that are filling nicely. I tried a baby ear; which is the second ear on the stalk. The sweet corn we grow only produces one mature ear and so any secondary ears are miniature like what you might find on a salad bar or in an Asian dish. It was very sweet and crisp. It’s fun to find a few to add to a stir fry! The stir fry options get more and more diverse as the season progresses. Hopefully, everyone has some favorite recipes or flavorings and can “stir up” something quickly at the end of the day. The combination of crisp and colorful veggies is so inviting. Just add rice…
We picked some beautiful peppers and a few cherry tomatoes this morning from the high tunnels. So, tomato season is almost upon us. You can see that we are beginning to transition to mid-season summer veggies already. More and more varieties are coming your way. Don’t forget; corn had ears and beans(talk), and we listen… Hope you got the pun! Blessings on your week, Jane

Produce:   Bell pepper   sweet Walla Walla onions   Summer squash   Scallions
Red beets   Shelling peas   Celery   Dino Kale   Fennel

Fruit Share:   Sweet cherries   &   Tart cherries
– All fruits should always be washed; none we source are organically grown.
– Wegmans in the past has carried cherry pitters that pit multiple cherries at once and work well for tart cherries as well as sweets.
– Check the recipe section for tart cherry and sweet cherry recipes.

Produce tips:
– Shelling peas may have rough looking pods but the peas are still good. Unzip from the stem end and then slide them out into a bowl (or your mouth) with your thumb.
– Walla Walla sweet onions were developed in Walla Walla Washington and are the northern version of a Vidalia. They are extremely sweet but are not “keepers”. Use them fresh in salads or sandwiches. They are very mild and soft so don’t overcook. Hard onions actually turn their carbohydrates into sugars when cooked.
– Summer squash should be refrigerated and bagged in plastic if holding so they don’t dehydrate.

RECIPES

BARBECUED SWEET ONIONS
1 sweet onion, peeled and quartered; 1 small lemon, quartered; 2 tsp minced parsley; 2 Tbsp butter; Lemon pepper, to taste
Place onion in small iron skillet or a large sheet of aluminum foil. Squeeze lemon over onion, and add lemon piece to onions. Add parsley and butter. Season with lemon pepper. If using foil, fold edges of foil together to seal tightly. Place skillet or foil pouch on grill over medium heat. Cook until onion is soft, about 15 minutes. Stir pan, or turn pouch occasionally. Serve hot as side dish. Makes 2 servings. Variation: Sprinkle grated Parmesan cheese over cooked onion prior to serving

STEAM GRILLED GREEN ONIONS
12 green onions, rinsed, ends trimmed, 2 cloves garlic, minced, 2 tablespoons butter, cut, 2 T butter, cut into small pieces, salt and ground black pepper to taste (optional)
Preheat a grill for medium-low heat. Cut a sheet of aluminum foil to about 12×15 inches. Arrange the green onions side by side in the center of the foil sheet. Sprinkle the onions evenly with the garlic, salt, and pepper. Arrange butter over the onions. Keeping the green onions flat, fold the foil to make a sealed cooking pouch. Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes. Recipe from Allrecipes.com

CHEESE-TOPPED SUMMER SQUASH
1 patty pan, crookneck or zucchini; 1/2 cup boiling water; 1 tsp. butter; pinch of seasoning salt; 2 tbsp grated cheddar cheese
Cut squash in half. (Cut patty pan crosswise; crookneck or zucchini lengthwise.) Cook in boiling, salted water about 10 minutes or just until barely tender. Drain. Arrange in flat baking dish. With fork pierce centers of squash several times. Melt butter and add salt. Spoon over squash halves. Pierce again so seasoned butter will be absorbed. Bake in 350°F oven or grill about 20 minutes. Top with cheese and bake 10 minutes longer, or until cheese is melted. Makes 2 servings.

MARINATED BEET AND SUMMER SQUASH SALAD
2 Medium-size beets, cooked, peeled and thinly sliced; 4 bunching onions, thinly sliced; 1/4 Cup olive oil; 3 Tbsp tarragon vinegar; 1/2 Tbsp sugar; 2 Small yellow summer squash (or zucchini, or a combination), cut into 1/4-inch slices; 1 Tbsp minced dill; 3/4 Cup sour cream; Salt and black pepper; 2 Scallions, each with 3 inches green top, coarsely chopped
Directions: Toss together the beets and onions with 1/8 cup olive oil, 2 tablespoons vinegar and 1/2 tablespoon sugar. Refrigerate for at least 2 hours. In another bowl toss together the squash slices, the remainder of the oil and vinegar, and the dill. Refrigerate for at least 2 hours. Just prior to serving, drain the squash and toss all the vegetables together with the sour cream. Season to taste with salt and pepper, adding additional sugar and vinegar if desired for a more distinctive sweet-and-sour taste. YIELD: ENOUGH TO SERVE 3

ROASTED SQUASH
2 small summer squash; 1 ½ cups onion, sliced; 1 tbsp olive oil; 1 tbsp chopped fresh rosemary plus more to garnish; 1+1/4 tsp salt; 11/4 tsp freshly ground pepper; 11/4 cup thinly sliced garlic
Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced onion, oil, rosemary, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in extra rosemary and serve. Makes 4 servings, about 2/3 cup each. Adapted from Eating Well magazine.

GREEK SUMMER-SQUASH GRILLED PIZZA
Prep: 20 min.; Ready In; 20 min.
1 # whole-wheat pizza dough, ½ cup roasted red pepper hummus, 2 cups thinly sliced summer squash, 1 cup crumbled feta cheese ½ cup slivered fresh basil, Ground pepper for garnish
Preheat grill to medium-high. Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, hummus, squash and feta to the grill. Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the hummus and top with the squash and the feta. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet. Top with basil and pepper, if desired. Recipe from Eatingwell.com

MEDITERRANEAN QUINOA
1 tablespoon olive oil; 1/2 cup finely chopped onion; 1/2 cup finely chopped celery; 1/2 cup finely chopped peeled carrot; 1 cup finely chopped fennel bulb; 1 cup quinoa, rinsed; 1 1/2 cups water; 1/2 cup finely chopped black olives; Salt and freshly ground black pepper
In a medium saucepan over medium heat, warm the olive oil. Add the onion, celery, carrot, and fennel and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the quinoa and cook, stirring constantly, until lightly toasted, 2 to 3 minutes. Add the water and bring to a boil. Cover, reduce the heat, and simmer over medium-low heat until the quinoa is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork. Stir in the olives, season to taste with salt and pepper, and serve hot. SERVES 6 TO 8 Recipe from The Big Book of Vegetarian

FENNEL SLAW
2 Tbsp cider vinegar; 1/3 c mayonnaise; 1/2 tsp black pepper; 2 tsp sugar; 1 1/2 Tbsp chopped fresh dill; 1/2 tsp grated lemon peel; Salt, to taste; 1 1/2 lb. fennel bulb
Whisk vinegar, mayonnaise, pepper, sugar, dill, lemon peel and salt together. Cut off and discard fennel stalks. Halve fennel through root end; discard core and any discolored outer leaves. Thinly slice fennel. Toss fennel with enough dressing to coat. Serve. Makes 4 servings Recipe from Farm-Fresh Recipes.

PASTA WITH FENNEL
1 bulb fennel, trimmed & quartered; 1/2 lb. fettuccini; 1 Tbsp olive oil; Grated Parmesan cheese; Parsley (garnish)
Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccini until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan and parsley. Make 3 servings

FRESH FENNEL BULB SALAD
One large or 2 small fennel bulbs; 2 tablespoons frozen orange juice concentrate, partially thawed; 2 tablespoons white wine or red wine vinegar; 1 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; salt and pepper
Remove fronds from the fennel bulb(s). Cut away the root and slice fennel into very thin pieces (it can also be grated). Make dressing by combining vinegar, mustard, 1/4 teaspoon salt, and orange juice concentrate in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste with pepper and additional salt.
Recipe from Jenny Bonde and Rink DoVee, Shooting Star Farm

RAMEN KALE CRUNCHY SLAW
4 C kale (about ½ bunch), stripped from stalk, rinsed, cut into ¼ in. ribbons, rinsed and dried, 2t olive oil, 2 pinches of kosher salt, 4 C thinly shredded cabbage (a mix of red and green cabbages looks great), 2 carrots, peeled and shredded, 1 (2-3oz.) packet of ramen noodles, 3T sesame seeds, toasted, ¼ C almond slices, toasted
Dressing: 3 T seasoned rice vinegar, 2 T sugar, ½ t kosher salt, 1-2 t tamari or soy sauce, ¼ t freshly ground black pepper, ¼ C olive oil, 2 T dark sesame oil, toasted
Place kale in a large serving bowl or dish and add the olive oil and salt. Massage the kale with your hands to soften and tenderize, about 2 minutes. Add the cabbage and carrots. Crush the ramen noodles in the package and toss with the salad.
Make the dressing: In a bowl, combine the vinegar, salt, tamari, pepper, olive oil and sesame oil and mix well. Add the dressing to the salad 30-60 minutes before serving. Toss the dressing evenly to coat and mix in half of the seeds and nuts. Top with the remaining nuts when ready to serve. Variation: Add shredded chicken.
Recipe from Kale, Glorious Kale by Catherine Walthers

SESAME KALE SALAD

1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Serves 4-6.
Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.

BERRY KALICIOUS
1c frozen blueberries, 1/2 c frozen strawberries, 1/2c frozen raspberries, 7 pitted dates, 1+1/2 C kale, or baby kale (stripped from stalks, chopped and rinsed)
Place all ingredients in a blender and blend from low to high speed until smooth. Add an additional ¼ C of water if too thick. Recipe from Kale, Glorious Kale by Catherine Walthers

KALE & CHEESE QUESADILLAS
½ bunch kale, stripped from stalk, chopped into bite sized pieces and rinsed (about 4 cups), 2 c shredded cheese (Cheddar, Monterey Jack or a combination), 1/4 C chopped green chiles (optional), 1t ground cumin, 1/T chili powder, 1 (8-10 count) package flour tortillas, 4 t canola or olive oil
Bring 3 to 4 C of water to a boil in a saucepan. Add kale and cook on high heat, covered for 4 to 5 minutes. Drain in a colander; shake several times to help cool. When cool, squeeze out any excess water, and then break any clumps apart. In a large bowl, combine the cheese, green chiles, cumin, and chili powder with the kale. Heat an 11-12-inch skillet on medium heat and pour about 1 t of oil to coat pan. Place a tortilla in the skillet. Put a generous 1/2C of the cheese mixture in the idle of the tortilla. Place another tortilla on top. When the tortilla is lightly browned, flip over. The quesadilla is done when the cheese is melted, 3-4 minutes. Repeat for the other quesadillas. Cut into wedges and serve – a pizza cutter works great to cut quesadillas.
Recipe from Kale, Glorious Kale by Catherine Walthers

BEETS A LA CRÈME
1/8 cup real butter; 1/2 cup heavy cream; 4 medium beets, cooked; Freshly ground pepper to taste; 1 1/2 tablespoons minced fresh parsley; Salt to taste
Cut beets in thick julienne strips, cube, or slice as you prefer. In a large skillet, melt butter. Add beets and sauté for 2 minutes, stirring to coat beets evenly with butter. Season with salt; add cream and continue to cook until reduced to glaze just coating beets. Sprinkle heavily with pepper and parsley. Serve immediately. Serves 3

BEET AND SHAVED FENNEL SALAD
SALAD: 4 large or 6 small beets; 1 bulb fennel; cracked black pepper to taste
DRESSING: 1/2 cup extra-virgin olive oil; Grated zest of 1 Clementine; Juice of 3 Clementines; 4 teaspoons rice wine vinegar; 1 tablespoon minced fresh rosemary, plus 4 teaspoons rosemary leaves for garnish; 1/2 teaspoon grated lemon zest
For the salad: Rinse the beets; put them in a pan with water to cover, and boil covered until they can be stabbed somewhat easily with a fork. Drain them and cool under cold running water. As the water is running, you can rub off the peels and stems of the beets. This will dye your hands red, but it is quick and easy. Slice the beets very thin and refrigerate them. Trim any discolored outer parts from the fennel. Trim the tops and the base. Using a mandolin, shave the fennel crosswise in almost paper-thin slices. If you don’t have a mandolin cut the fennel lengthwise in half, lay the halves down on their flat sides, and slice crosswise as thin as possible. Soak the fennel in ice water while you prepare the dressing.
For the dressing: Whisk together all the ingredients.
To finish the dish: On 4 salad plates, arrange the beet slices so they are covering the bottom of the plates. Shake the water off a tuft of fennel and place it on top of the beets. Sprinkle about 4 teaspoon fresh rosemary needles on top of each salad. Pour the dressing over the chilled salads. Crack the pepper over each plate at the table. Serves 4. Recipe from The Café Pongo Cookbook.

FRIED PEPPERS WITH EGGS
1 lg. green pepper; 1 T salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 T water
Wash pepper, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown. Sprinkle with 1/4 tsp. salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook. Beat eggs, pinch of salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter.

SAVORY WALNUT CHICKEN SALAD
2 C shredded or chopped chicken; 1/4 cup finely diced celery; 1/4 cup chopped walnuts; 2 Tablespoons minced savory; 2/3 cup mayonnaise; 1/4 teaspoon lemon juice
Combine all ingredients and serve with fruit on a lettuce-lined plate. Serves 2.

ORIENTAL CASSEROLE
1/4 cup butter; 2 tbsp water; 1 tsp instant chicken bouillon granules; 4 cups diagonally sliced celery; 1/2 tsp salt; 1 tsp sugar; 2 tbsp flour; 1 (8 oz.) can tomato sauce; 1/2 cup water; 1 ½ cup shredded Cheddar cheese; 2 tbsp bread crumbs
Heat butter, 2 tbsp water and chicken bouillon granules in saucepan. Add celery and cook 10 minutes. Stir in salt, sugar and flour, then tomato sauce and ½ cup water; cook until hot. Alternate layers of celery mixture and cheese in 1 ½ qt. casserole, ending with cheese. Top with crumbs. Bake in moderate oven (350°) 30 to 35 minutes. Makes 6 servings.

CREAM OF CELERY SOUP
2 T olive oil; 2 onions, peeled and chopped; outside stalks of 1 head of celery, about 1 pound in all; 3 3/4 cups vegetable stock or water; 4 T cream; salt and freshly ground black pepper
Heat the oil in a large saucepan and add the onions. Cover and cook over a gentle heat for 10 minutes, until the onions are soft but not browned. Meanwhile, scrub the celery and run a vegetable peeler down each stalk to remove any stringy bits. Chop the celery and add it to the onions, stir, cover, and cook for another 5 minutes. Add the stock or water, bring to a boil and leave the soup to cook gently for 1 hour, or until the celery is very tender. Puree the soup in a blender and pour it through a strainer back into the saucepan to remove any remaining tough bits of celery. Stir in the cream and salt and pepper to taste and serve hot.
Serves 4. Recipe from Vegetarian Four Seasons.

SWEET-SOUR CELERY
3 c. sliced celery; 1 egg, beaten; 2 tbsps. Flour; 2 tbsps. Sugar; 3/4 tsp. salt; 1/8 tsp. pepper; 2 tbsps. Vinegar; 1 c. water; 1/4 c. dairy sour cream
Cook celery in boiling salted water until tender; drain. Meanwhile, blend together egg, flour, sugar, salt and pepper in saucepan. Blend in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add sour cream. Add to drained celery. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.

CELERY-FETA SALAD
6 oz feta cheese, crumbled; 3 stalks celery, thinly sliced; 1 small jar pimiento strips; 2 Tbsp fresh chopped thyme or oregano; 2 Tbsp vinaigrette-style salad dressing; Leaves of 1 small head leaf lettuce
Mix the feta with the celery, pimiento and chopped herbs. Sprinkle with the vinaigrette. Place lettuce leaves on four plates; top with feta and celery mixture. Recipe from Farm-Fresh Recipes. Makes 4 servings

CRUNCHY & CREAMY GREEN PEA AND PEANUT SALAD
10 oz. green peas, 1/2 cup chopped celery, 2.5 T chopped red onion, ½ C dry roasted peanuts, 3 slices thick cut bacon, cooked & crumbled, for the dressing:, 2.5 T sour cream, 1 T mayonnaise, 1 tsp. apple cider vinegar, 1 tsp. sugar, salt & freshly ground black pepper, to taste
In a small mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, and sugar. In a large mixing bowl, combine the frozen green peas, celery, and onion. Pour the dressing over the top, and toss to combine. Refrigerate for at least two hours. Before serving, stir in the crumbled bacon and roasted peanuts. Season with salt and freshly ground black pepper to taste.

SIMPLE SAUTÉED PEAS
1 tablespoon extra-virgin olive oil or unsalted butter, 2 cloves garlic, minced, 2 cups fresh shelled peas or frozen peas (10 oz), 1/8 teaspoon salt, freshly ground pepper, to taste, Chopped fresh dill or chives for garnish (optional)
Heat oil or butter in a large skillet over medium-high heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add in peas, salt and pepper, and cook stirring until the peas are crisp tender and still bright green, 3 to 5 minutes. (For fresh peas, they should not taste “starchy” anymore.) Remove from the heat and sprinkle with dill or chives if desired. Serve hot.

SOUR CHERRY CORN CAKES
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.

DANISH CHERRIES
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.

ARBORIO RICE PUDDING WITH FRESH CHERRIES
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 # 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.

CHERRY COBBLER
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.

SWEET CHERRY PIE RECIPE
Prep time: 20 minutes; Cook time: 1 hour; Pie chilling before baking time: 30 minutes Yield: Makes 8 servings
We’ve used 1/2 cup of sugar for the filling, which results in a pie not overly sweet. You may want to use more or less sugar, depending on how sweet you would like your pie to be, and how sweet your cherries are.
Pie dough for top and bottom 9 or 10-inch pie crust, cups sweet cherries, pitted, 1/2 cup sugar, 1/2 teaspoon almond extract, 1 Tbsp lemon juice, 6 Tbsp cornstarch, 2 teaspoons of butter, cut into small pieces, 1 egg, Coarse sugar for sprinkling
Toss cherries with sugar, almond extract, lemon juice, cornstarch: Place the pitted cherries, sugar, almond extract, lemon juice and cornstarch in a large bowl. Toss until the cherries are well coated with the sugar and other ingredients.
Roll out bottom crust: On a lightly floured clean surface, roll out the bottom crust. Form it into a 9 or 10-inch pie pan. Using kitchen scissors, trim the edges so that they extend beyond the edge of the pie pan by 1 inch. Place in the refrigerator while you roll out the top crust.
Roll out top crust: Roll out the top crust to about the same size as the bottom crust. If you want to make a lattice top (it’s pretty and it’s easy to do) follow these instructions for making a lattice pie crust.
Place filling in pie, dot with butter, top with top crust, chill: Use a slotted spoon to lift the cherries out of the bowl and put them in the pie plate. (Leave any excess liquid behind.) Dot with small dabs of butter. Cover with the top crust. Trim the edges. Crimp to seal the edges together. Score the top crust with several cuts so that the steam can escape while the pie is cooking (unnecessary if you are making a lattice crust). Refrigerate for 30 minutes before cooking. Brush with egg wash (optional) In a small bowl, whisk the egg with a tablespoon of water or milk. Use a pastry brush to brush over the top crust. Sprinkle the top with coarse sugar.
Bake: Preheat the oven to 425°F. Place the pie in the middle rack, with a baking sheet on the rack below to catch any pie drippings. Bake for 15 minutes, then reduce the temp to 350°F and cook for 45 to 55 minutes longer, or until the crust is nicely browned and the filling is thick and bubbly. Allow to cool completely before serving. Recipe from Simplyrecipes.com

CHOCOLATE CHIP CHERRY BARS
Prep time 10 min. Cook time 30 min. Cooling time 20 min. Total time 1 hour
1/2 C unsalted butter, melted (1 stick), 1 C light brown sugar, packed, 1 large egg, 2 tsp. vanilla extract
1 C all-purpose flour, 1/4 tsp. salt, optional, 3/4 to 1 C semi-sweet chocolate chips, 1 C cherries (fresh or frozen; pitted) *
Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough. Fold in chocolate chips, fruit (I don’t halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set. ** Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.
*Can also use a combination of plums, peaches, nectarines, raspberries, blueberries, strawberries, and blackberries. **Baking time will vary based on types of fruit used and the moisture content of the fruit; and how gooey you like your blondies. A toothpick inserted into the middle may not come out clean due to the chocolate chips or juicy fruit. Recipe from: Averiecooks.com