Summer Share Eleven August 3rd/5th 2021

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• This is an odd biweekly distribution as well as a weekly distribution.
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Farm News from Jane
This week begins autumn on the Celtic calendar. I think part of the reason is because the heaviest harvest begins in the fields, vegetables included. We certainly see it here on our farm. Also, even though we have some high temperatures coming next week, the nights begin to cool down and the morning dew becomes heavier. We can also see a difference in some of the plants. Because the vines stay wet longer it encourages the growth of disease. Our first planting of cucumbers has already succumbed to downy mildew and the second is beginning to yellow as well. The cool wet nights foster a perfect habitat for this problem. Because we do not use any sprays/chemicals we just have to enjoy the fruit as long as the plants can hang on. Drier weather may postpone it a bit, but I don’t think this season’s weather will be stellar for summer squash or cucumbers.
Last week we had a marathon beet seeding in the greenhouse potting shed. With lots of helping hands we seeded over twenty-two thousand beets for winter shares by hand. They seem to “jump” out of the potting soil, emerging in just 3-4 days. Other seeds like onions and parsley take weeks to germinate. We were also busy transplanting kales and more broccoli. The reprieve in the greenhouse was short lived for the greenhouse and now it is fuller than it has been all season. There will be a few more crops seeded but we are slowly coming to the end of the seeding season. Of course, this does not include all the cover crops Ben will be seeding right up until the snow flies. We try to keep all our fields “covered”. Barren soil allows erosion and nutrient depletion. It’s important to always have something growing and “covering” the earth. It also provides more “green manure” to be turned into the soil and habitat for beneficial insects like honey bees and ladybugs!
We may begin harvesting potatoes next week. We grow six different varieties, all with subtle differences in flavor and all having different types of starches making some varieties better for baking than boiling! So many things to enjoy and learn just in the vegetable kingdom! Lots more flavors coming to experience.
Until next week, blessings and enjoy the crunchy cucumbers, Jane

Produce:   Sweet corn   Yellow beans   Golden beets   Bell Peppers
Walla Walla onions    Yellow squash    Zucchini   Tomatoes   Cucumbers   Swiss chard

Produce tips:
– Sweet corn should be refrigerated preferably in the husks; bag if you remove them. This variety of sweet corn holds its sugar content for at least 5 days.
– The cucumber vines are already withering so their days are numbered; enjoy them while they last!
– Bag Swiss chard before refrigerating.
– Beans; because they are mechanically harvested and will usually need to be washed.

Fruit:   White flesh Nectarines   Sweet cherries   Peaches

Fruit tips:
– Fruit should always be removed from the bags and sorted for ripeness. It is better to wash it just before eating if possible; the dampness may affect storage. To haste the ripening process, you can place the fruit in a brown paper bag but watch closely as it will ripen quickly with this method.
– This is the last week of cherries; the grower shared that it was a stellar year. Enjoy!

Recipes
GOLDEN BEET AND SUNFLOWER SEED SALAD

2 1/2 lb. medium golden beets, 1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz), 2 tablespoons finely chopped shallot, 2 1/2 tablespoons cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sugar, 3 tablespoons extra-virgin olive oil, 6 oz sunflower sprouts or baby mesclun (6 cups)
Put oven racks in lower third and middle of oven and preheat oven to 425°F. Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly.
While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes. Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl. Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds.
Cooks’ note: Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered.
Recipe from Epicurious.com

GOLDEN BEET SLAW
1/4 cup olive oil, 2 tablespoons red-wine vinegar, 1 teaspoon orange zest, 1 tablespoon orange juice, 3/4 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper, 1 1/2 pounds golden beets, peeled and cut into matchsticks, 3 scallions, sliced, 1/2 cup chopped fresh cilantro
Peel beets with peeler and then cut into matchsticks. Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss with beets, scallions, and cilantro. Serves 6; recipe from Martha Stewart Living

ORANGE BORSCHT
4 medium-size beets peeled and coarsely grated; 5 cups beef stock; salt; freshly ground black pepper to taste; 2 cups tomato juice; 2 1/2 cups orange juice; yogurt; chopped chives
Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives. Yield: approximately 10 cups

MICAH’S YUMMY CHARD PIE
1 Tbsp olive oil; 3/4 cup chopped onions; a few chopped garlic scapes; 1 bunch swiss chard, stems removed and leaves chopped; 3-4 eggs; 1 cup milk or half and half; 1/2 tsp salt; 8 -inch pie shell; 1 cup grated cheddar or swiss cheese; chopped ham; cooked bacon; diced tomatoes, chopped basil, blanched peas, or green beans (optional); 1 tsp dill
Heat oven to 400 degrees. Heat oil in large skillet over medium flame. Add the onion and scapes; cook, stirring occasionally, until tender. Add chopped greens and cook, stirring often, until they wilt. Turn off heat. Beat eggs, milk, and salt in a bowl. Spread chard mixture in bottom of pie shell. Add cheese. Pour egg mixture over top. Add optional ingredients, if desired. Sprinkle with dill. Bake at 400 degrees until the pie are no longer jiggly in the center, 30 -40 minutes. Makes 8 slices

SWISS CHARD BREAKFAST BURRITOS
Approximately 3 cups cooked and seasoned Swiss chard*; 2 cups milk; 1 tablespoon flour; 6-8 flour tortillas; 1 teaspoon mustard powder; 2-3 cups shredded cheese (like cheddar or Swiss), divided; salsa; sour cream; 4 eggs, beaten
Oil a 9-by-13-inch baking pan. Divide cooked chard down center of tortillas. Sprinkle each pile of chard with 3 tablespoons cheese. Roll up tortillas and place seam side down in prepared pan. Mix eggs, milk, flour, and mustard powder. Pour over tortillas. Cover with foil and refrigerate overnight. The next day, let burritos come to room temperature. Heat oven to 350 degrees. Bake until eggs are set, about 45 minutes. Sprinkle remaining cheese of). Top and cover for last 5 minutes of baking. Serve with salsa and sour cream. This recipe can be adapted to use a variety of seasonal vegetables. Makes 4-6 servings. *It’s best to start by sautéing some onions and garlic; then add Swiss chard, cook it, and season it with salt, peppers, and fresh herbs (dill is delicious).

SWISS CHARD OMELET WITH MIDDLE EASTERN SAVOR
For each omelet: 1-2 tsp olive oil; 3 eggs, beaten; 1/2C chopped, cooked chard leaves and/or stems, warm or at room temperature; 1 T currants; 1 T finely chopped kalamata olives; I T toasted pine nuts; lemon juice; sea salt and freshly ground black pepper; herb sprig (rosemary, thyme, sage, etc.)

Heat olive oil in small nonstick skillet over high flame. Add beaten eggs-they will immediately begin to set on bottom of pan. With a spatula or nonstick egg lifter, pull the cooked egg from outer edges of pan toward center. The uncooked egg will spread and cook. Use spatula to help spread the liquid egg off top of cooked egg and onto exposed sections of pan bottom. Continue to do this until nearly all the liquid egg is set. Reduce heat to very low. The egg will continue to cook as you layer the following across the omelet: chard, currants, olives, and pine nuts. Sprinkle with a few drops of lemon juice. Season with salt and pepper. To serve, hold a plate close to the edge of skillet and, shaking skillet slightly, slip omelet onto the plate, either rolling it into a cigar shape or folding it over into a half-moon. Serve immediately. (Or, since this entire process takes only 2-3 minutes, you can keep the omelet warm in the oven while you make more of them.) Garnish with an herb sprig. Makes 1 serving. *This is best if the chard has been cooked with garlic and onions. Recipe from MACSAC

CHARD WRAPPED CHICKEN
1/4 cup olive oil; 2 Tbsp fresh dill, oregano or sage; 1 clove garlic, minced; 1/4 tsp black pepper; 1/2 cup crumbled feta cheese; 6 medium boneless skinless chicken breasts; 6 swiss chard leaves, stems trimmed Preheat oven to 375 degrees. In a small bowl combine olive oil, 1 tbsp herbs, garlic and pepper. In another small bowl combine feta cheese and one tablespoon of the olive oil mixture. Mash mixture together with the back of a spoon to forma paste. Top each chicken breast with some of the feta mixture pressing firmly. Wrap center portion of each chicken breast with a Swiss chard leaf, leaving ends exposed. Place wrapped chicken in a 3 quart (9 x 13) rectangular baking dish. Bake uncovered for 25 – 30 minutes or until done. If desired, sprinkle chicken with remaining tablespoon of herbs.

WARM YELLOW WAX BEANS IN BACON VINAIGRETTE
2 lb. yellow wax beans, 3 tbsp. extra-virgin olive oil, 4 oz. thickly sliced bacon, 2 tbsp. sherry vinegar, 10 oz. cherry tomatoes, 1 small shallot, 2 clove garlic, 1 c. chopped basil, kosher salt, freshly ground pepper
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold, running water. Once cooled, drain the beans well and pat them dry. Transfer the beans to a large bowl. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic, and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper, and toss to evenly coat. Serve warm. Recipe from delish.com

THREE BEAN SALAD
1# green beans, 1# yellow beans, 1# kidney beans, drained and rinsed, 1 onions sliced into thin rings, ¾ sugar, 2/3 C distilled white vinegar, 1/3 C oil, ½ tsp. salt, ½ tsp. black pepper, ½ tsp. celery seed
Prep beans by “snapping ends off and breaking or cutting into 1-2-inch pieces. Mix together green & yellow beans and steam lightly. Rinse under cold water and drain. Add, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

YELLOW BEETS AND BEAN SALAD
1/2-pound crisp yellow beans with the ends snipped; 3 medium-size yellow beets, diced; 1 teaspoon minced fresh tarragon; 2 tablespoons chopped fresh parsley; 5 ounces plain low-fat yogurt; 1 tablespoon tahini (sesame seed paste); 1 tablespoon fresh lemon juice; 1 garlic clove, crushed; Salt and freshly ground pepper
In a saucepan, cook the beans in rapidly boiling water for 7 minutes or until they are tender but crisp. In a separate saucepan, cook the beets until they are tender. (You may cook both in the microwave according to your oven’s instructions if you prefer.) Cool rapidly under cold running water and peel the beets. Combine the beans with the beets, the tarragon, and half the parsley in a medium-size serving bowl. Mix well but gently. In a small bowl, combine the yogurt, tahini, lemon juice, garlic, and salt and pepper to taste. Mix well. Stir the yogurt mixture into the green bean mixture and garnish with the remaining parsley. Serve immediately. 4 Servings Recipe from Herbal Soups, Salads, Breads and Sweets.

SUPER YELLOW BEANS
4 c. fresh yellow beans; 2 T. butter or bacon drippings; 1/2 tsp. salt; 2 tsp chives; 1/4 c. boiling water; 1/4 c. light cream; 1/8 tsp. pepper
Select tender beans that snap easily. Wash, trim off ends and remove any strings. Place in bundles on cutting board and cut in 1″ pieces. Heat butter in electric skillet or heavy saucepan with tight-fitting lid; add beans, salt, basil and boiling water. Cover; cook on high heat until steam is produced, then turn as low as possible and cook 25 to 30 minutes, shaking pan occasionally and watching at the last to be sure beans do not burn (they should be barely tender). • Add cream and pepper; serve at once. Makes about 4 servings.

CUCUMBER PASTA SALAD
8 oz rotini; 2 c peeled cucumber slices; 1 c quartered cherry tomatoes; 1 (l5-oz) can garbanzo beans, drained and rinsed; 3/4 Tbsp dried dill weed; 1/2 c ranch-style dressing; 1/3 c plain low-fat yogurt; Crumbled feta cheese
Cook pasta according to package directions; drain and rinse in cold water. In salad bowl, toss cooled pasta with cucumbers, tomatoes, garbanzo beans, and dill weed. In a small bowl, blend dressing and yogurt. Add to salad bowl; stir until well-coated. Cover and refrigerate 1 hour, stirring occasionally. Crumble feta on top; serve. Makes 8 servings

MEDITERRANEAN SALAD
2 tomatoes cut in wedges; 2 small cucumbers, sliced; 1 small red onion, sliced; 1/3 c olive oil; 1/4 c red wine vinegar; 1 T lemon juice; Dried oregano, to taste; Salt and black pepper, to taste; 1/2 c kalamata olives; 1/2 c crumbled feta cheese; Anchovy fillets (optional)
Place tomatoes, cucumbers, optional radishes and onions in bowl. Whisk together olive oil, vinegar, lemon juice, oregano, salt and pepper. Add to vegetables and mix, coating, all well. Top with olives and feta cheese. If desired, add anchovies. Serve. Makes 4 servings

CUCUMBER-YOGURT SOUP
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.

CHICKEN WITH ZUCCHINI AND TOMATOES
2 boneless chicken breasts cut up; 2 small zucchini cut into chunks; 1-1 b. can of tomatoes, or use fresh if available; 1 clove garlic; 1 teaspoon parsley; salt and pepper to taste; 6 small red potatoes, cut into halves; 1 onion, chopped
Steam chicken until done. Add rest of ingredients, bring to boil, turn down to simmer and cook in a covered saucepan until potatoes and zucchini are done.

CORNY TOMATO SALAD
1 Tbsp lemon juice; 1/2 tsp salt; 1/4 tsp chopped, fresh oregano; 2 cloves garlic, minced; 1/4 tsp chili powder; 1/8 tsp ground cumin; 1/8 tsp black pepper; 2 tbsp vegetable oil; 2 tomatoes, diced; 1 small zucchini, diced; 1/2 c thinly sliced shallots;  2/3 cup corn, uncooked
Whisk together juice, salt, oregano, garlic, chili powder, cumin, pepper and oil in medium bowl. Add tomatoes, zucchini, onions and corn; toss. Marinate at room temperature 1 hour or several hours in the refrigerator. Makes 6 servings

TABOULLEH
1/2 cup bulgur wheat; 2 tbs. finely chopped fresh mint; 1 cup water; 1/4 tsp. freshly ground pepper; 2 cups chopped fresh parsley, firmly packed; 2 cloves garlic, minced or pressed; 3/4 cup (about 11/2 lemons) fresh lemon juice; 1 small cucumber, finely chopped; 1 large tomato, finely chopped; 1 tbs. olive or canola oil; 3 red onions, finely chopped
Combine bulgur wheat and water and soak for 2 hours. In a large bowl, combine parsley, cucumber, tomato, onions, mint and pepper. Mix thoroughly. Drain bulgur and combine with vegetables and spices. Add garlic and lemon juice. Slowly stir in oil. Mix and refrigerate for at least 3 hours before serving. Servings: 6-8 Recipe from The Best 50 Garlic Recipes.

CHEESE TORTELLINI WITH TOMATOES AND CORN
1 pkg. (9oz.) refrigerated cheese tortellini, 3 ½ c. fresh corn or 1lb. frozen, 2 cups cherry tomatoes; quartered;, ¼ c. thinly sliced green onions, ¼ c. minced fresh basil, 2T. grated Parmesan cheese, 4 t. olive oil, ¼ t. garlic powder, 1/8 t. pepper.
In a Dutch oven, cook tortellini according to pkg directions, adding the corn during the last five minutes of cooking. Drain and rinse in cold water. In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.

HOW SWEET IT IS CORN AND PEPPER SALAD
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.

CREAM-GLAZED CORN
1 tbsp butter; 2 cups uncooked corn; 2 tbsp water; Pinch of ground cloves; 2 tbsp whipping cream; Salt
Melt butter in small skillet over high heat. Immediately add corn, water and cloves. Cover and cook, stirring occasionally, 3 to 4 minutes. Add cream and stir constantly until cream is almost absorbed. Season with salt to taste. 2 servings

MEXICAN GRILLED CORN
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.

CURRIED ZUCCHINI SOUP
1 t olive oil, 11/2 C chopped onion, 4# zucchini, 1T dried thyme; crushed4 C chicken stock, 1 C heavy cream, 2 tsp. curry powder, ¼ C melted butter, ¼ C all-purpose flour, homemade croutons
In a 6 qt. Dutch oven heat olive oil over medium heat. Add onion, cook 4-5 minutes or until tender. Add zucchini and thyme; cook, covered, 12 minutes or until zucchini is softened, stirring occasionally. Add stock, cream, and curry powder. Bring to a boil. In a small bowl combine melted butter and flour; stir into soup. Reduce heat; cook, uncovered, 15 minutes or until zucchini is tender, stirring occasionally. Let cool slightly. Using an immersion blender, blend soup until creamy. Or, working in batches, blend soup in a food processor or blender. Season to taste with salt and black pepper. Top with croutons.
Recipe from Better Homes & Gardens August 2018

CHICKEN ZUCCHINI MEATBALLS
1 C finely shredded zucchini, 1# ground chicken, 1 egg, lightly beaten, ½ C panko, ½ C grated parmesan cheese, 2 cloves garlic, 1 T chopped fresh parsley, 2 tsp. dried basil, crushed, ¼ tsp. red pepper flakes
Preheat oven to 350. Line a 15×10 inch baking pan with foil; coat with non-stick cooking spray. Line a colander with paper towels; add zucchini. Sprinkle ½ tsp salt over zucchini. Let stand 20 minutes, pressing occasi0nally to remove moisture. In a large bowl combine zucchini, chicken, egg, panko, cheese, garlic, parsley, basil, red pepper, and ¼ tsp salt. Shape rounded tablespoons of mixture into 20 meatballs, place in prepared pan. Bake 25 minutes or until cooked through.  Recipe from Better Homes & Gardens August 2018

ROASTED SQUASH
2 small summer squash; 1 ½ cups onion, sliced; 1 tbsp olive oil; 1 tbsp chopped fresh rosemary plus more to garnish; 11/4 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.

CHEESE-SQUASH SCALLOP
4 c. yellow squash/ zucchini slices, 1/2″ thick; 1/2 c. chopped onion; 1 clove garlic, minced; 1/2 T. Oil; 1/2 c. grated Swiss cheese 1/4 c. cracker crumbs; 1/4 c. chopped parsley; 2 eggs; 1/2 c. milk 1 tsp. salt; 1/8 tsp. pepper
Cook squash in boiling salted water until barely tender. Drain well. Meanwhile, cook onion and garlic in oil until onion is soft. Place half of onion mixture on bottom of greased 1-qt. casserole. Top with half of cheese, cracker crumbs and parsley. Add all the squash, then remaining onion, cheese, crumbs and parsley. Beat eggs, blend in milk, salt and pepper. Pour over squash. Place casserole in pan of hot water and bake in slow oven (325°) 50 to 55 minutes, or until set. Makes 4 servings.

RASPBERRY PEACH TART
3 medium fresh peaches; 1/4 teaspoon lemon juice; 1 cup fresh raspberries; 2 cups plain yogurt; 4 tablespoons confectioner sugar; 2 teaspoons chopped fresh mint; 9-inch graham cracker crust; 2 teaspoons granulated sugar
Coarsely chop 2 peaches and sprinkle with lemon juice to keep them from turning brown. Gently wash the raspberries and combine with the peaches. Stir half the yogurt, sugar, and mint together and spread in the 9-inch graham cracker crust. Arrange the fruit over the yogurt mixture, cover with plastic wrap, and refrigerate for an hour.  Just before serving, stir the 2 teaspoons of sugar into the rest of the yogurt and put a dollop on each section of the tart. Slice the remaining peach and arrange on top to garnish. 6 SERVINGS Recipe from Herbal Soups, Salads, Breads and Sweets

WHIPPED RICOTTA WITH HONEY & SUMMER FRUIT
3/4 lb. fresh ricotta, 1/4 cup heavy cream, 1 tsp vanilla extract, 1 pint fresh strawberries, hulled and halved, or 3 ripe plums or ripe’ nectarines, pitted and cut into eighths, or 1 pint fresh figs, stemmed and halved (or a combination of the three), 1/4 to 1/2 cup clover honey (base on sweetness of fruit), Fresh black pepper, Fresh mint sprigs, for garnish
Combine the ricotta, heavy cream, and vanilla extract in a large bowl and whip using a whisk until light and fluffy, about 11;2 minutes (or place in a bowl and whip using a hand-held mixer until light and fluffy.) Spread the ricotta on a platter, top with the fruit, drizzle with some honey, and season with a sprinkling of freshly ground black pepper. Garnish with fresh mint sprigs.  Serves 4. Per serving: 280 calories, 23g carbs, 12g protein, 60mg cholesterol, and 15g fat.

FRESH DARK SWEET CHERRY COBBLER
5 c pitted and halved sweet red cherries, about 1.7 pounds, 2/3 granulated sugar, 2 T cornstarch, 1/4 tsp. salt, 2T fresh lemon juice, 1 tsp vanilla extract, 1/4 tsp almond extract
For the topping:  1 C all-purpose flour, 1/2 C sugar, 1 tsp baking powder, 1/4 tsp salt 1/4 tsp ground cinnamon, 2 T unsalted butter, cold, cut into pieces, 1/3-1/2 C milk, cold
In a large saucepan, combine the cherries, sugar, cornstarch, and salt. Stir in the lemon juice, vanilla extract, and almond extract. Bring to a boil over medium heat and cook for 5 minutes, or until cherries are tender and juices have thickened. Transfer cherries to an ungreased 8-inch square baking pan.
Make the topping: Preheat the oven to 450°F. Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Gradually add enough milk to moisten the dough. Drop by spoonfuls over the top of the cherries. Bake for 10-15 minutes, until the top is golden brown and biscuit is cooked through.
You’ll need about 1.7 pounds of cherries. Use any variety you like. For a sweeter taste, choose dark red cherries such as Bing or Balaton. If you prefer a sour variety, you may need to add 1/4 to 1/2 cup more sugar depending on taste.
*Make ahead tip: The cobbler can be baked up to 6 hours ahead of time and cooled completely. Cover and refrigerate until ready to use. Before serving, let stand at room temperature for 1 hour, then warm in a 350°F oven for about 20 minutes.