Farmers’ Markets: Cherry Edition
From Alejandra Owens. Check out her food and cooking blog, One Bite At A Time, and follow her on Twitter @frijolita.
Last weekend at the farmers’ market, cherries made their first appearance. These deep-red orbs are quickly going to replace the ruby red strawberries we were all gushing over the last few weekends. So if you have a soft spot, or a recipe, for strawberries now’s the time to buy them up!
While we’re on the subject of cherries, though, lets talk about how you really need to take advantage of their abundance. Think of all the things you can make with them!
- Mrs. Wheelbarrow’s Cherries in Chipotle Syrup (perfect for spicing up a Manhattan)
- My Cherry Almond Cake
- Not Derby Pie’s Cherry Pistachio Crisp
- Cherry Tea Cakes’ No Bake Cherry Pie with Buttermilk Crust
Maybe you’re not of the sweet tooth variety — tomatoes and Persian cucumbers have been looking quite nice at the market lately too. While we have some great weather right now, it’s been too hot to cook, and frankly I’ve been too lazy to turn on the stove at all.
Grab a bunch of tomatoes and cucumbers along with a loaf of bread from Atwaters at Dupont Circle Farmers Market and make fattoush or a grilled panzanella.
This is the time of the year I pretty much only want to be grilling — but buying meat at the markets can be expensive. Can I make a suggestion? Buy a whole chicken. Just pony up for the whole shabang. In the end you’ll have enough meat for a whole week’s worth of meals. Then, you’re going to take your computer/iPad/iPhone to the kitchen and you’re going to cut it up while watching this video showing you how. Or you can spatchcock it and grill it whole. Fringe benefit? Your chicken was local and lived a happy head-bobbing life.
Enjoy! What are you guys cooking this weekend?