Welcome to cherry season! Here in Paonia we wait all year for cherries to arrive, and last week they finally did, just in time for the town’s annual Cherry Days celebration this past weekend. The season, of course, is never long enough, and this year it could be even shorter, since many trees were nipped by late frosts that stunted the growth of their fruit. But we here at Fresh and Wyld have been stocking up on your behalf, and this week we bring you all a share of sweet bing cherries from Dominguez Canyon, an organic orchard between Delta and G.J. They’re rather addictive raw, but if you want to put your cherries to a more gourmet use, check out the great recipe for Cherry Crumble from our Sous Chef Caroline Glover, included below. In addition to those sweet stone fruits, your box this week will contain:
- Ample peas (both shell and snap varieties) from Fresh and Wyld, Rain Crow Farm, Cobblestone Farm, and others
- Beets from Round Earth Farm and Small Potatoes Farm
- New potatoes and Spanish Roja garlic from Cobblestone Farm
- Kale and Escarole from Rain Crow Farm
- Chard or Spinach from Rain Crow, Fresh & Wyld and Round Earth Farm
- Onions from Austin’s Family Farm
- Head Lettuce from Small Potatoes Farm
- And Cherries!!!!!!
Here at Fresh and Wyld, we’re finally getting the kind of heat that really pushes things along. Our early tomatoes are starting to fruit, and we’ve begun to prop them up with string trellis. The zucchini is flowering, peas are abundant, and of course the corn and beans in our back garden seem a few inches taller with every passing day. Our cut flowers have started to bloom: first the marigolds, followed by calendula and larkspur. But even with summer harvests approaching, we’ve started planning for fall, and have trays of beets starting in the greenhouse that we hope will last us well into the colder season.
Despite all that’s happening in the garden, we’re still finding time to party. The fiesta this week is at Zephros Farm in Paonia www.zephyrosfarmandgarden.com/ with a concert by Big Sam’s Funky Nation this Tuesday, July 5th. The show starts at 8:30, and your ticket includes Beer/wine. Tickets are $20 in advance or $25 at the door, which incl. Beer or Wine. Ticket only is $15, and Kids Funk for Free. Come on over!
In closing, don’t forget to order your extras from our website to go with this week’s produce box! We have artisanal cheeses from James Ranch in Durango (including the lauded Leydon and Belford varieties). We’ve got raw honey from Austin Family Farm, lamb from Bad Rabbit Farm, buffalo from High Wire Ranch, cheese from Avalanche dairy and a plethora of other products, including coffee, granola, milk and more. You have until Tuesday, July 5th at 9 am to get your orders in on our website! Fire away.
Nelson Harvey and the Fresh and Wyld Crew
This Week’s Recipes from Sous Chef Caroline Glover
1.) Cherry Crumble
If you happen to not eat all of your cherries within the first five minutes of receiving them, this a great recipe for a summer dessert!
Cherry Filling: 2 cups cherries, pitted, 2 Tbsp sugar, 4 Tbsp water,1 tsp cornstarch.
Crumb Topping: 3/4 cup flour, 3 Tbsp brown sugar, 2 Tbsp white sugar, 1 tsp cinnamon, pinch of salt, 5 Tbsp butter.
Preheat oven to 400 degrees. Combine cherries and sugar in a sauce pan over medium heat. In a separate bowl mix water and cornstarch and add to sauce pan. Let the cherries come to a simmer and remove from heat when mixture thickens (about one minute). In a separate bowl, combine flour, both sugars, cinnamon, and salt. Add the melted butter, and using your hands, work the two together creating “crumbs.” Butter a baking dish and pour in cherry mixture and top it with the crumb mixture. Bake for 15 minutes or until the top is lightly brown.
2.) Summer Pasta
With summer in full force–the greens keep rolling in! A nice way to incorporate them into your meals is to add them to a pasta dish.
Ingredients: 3 cups pasta, cooked (fusilli is a nice one to use for this dish), 2 cups kale, chopped, 2 cups escarole, chopped, 1 cup snap peas, strings removed and cut in half, 1 cup kalamata olives, pitted, 2 cloves garlic, chopped, 4 Tbsp olive oil, 1/2 cup feta cheese, 1 cup herb pesto (recipe below), salt and pepper to taste.
Heat olive oil in a non-stick skillet over medium heat. Add garlic and cook until just lightly toasted (golden brown), add kale, escarole, snap peas and salt. Cook until the greens are wilted.
Add pasta and olives- cook to heat through. Add herb pesto and feta cheese. Toss all ingredients making sure pesto coats all of the pasta. Serve warm
3.) Herb Pesto: 1 cup herbs (choose what you like, i.e. mint, sage, oregano, basil), 2 cloves garlic, 1/4 cup Parmesan cheese, 1/4 cup walnuts (lightly toasted), 1 cup olive oil, salt to taste
Combine garlic, Parmesan, and walnuts in a food processor. Pulse until all ingredients are mixed and nuts are about the size of a small pea. Add herbs and slowly pour in olive oil while food processor is on. Place pesto into the fridge until ready to use.
4.) Dava is sneaking in a Salad Dressing for you too. You can use it on cold salads or warm salads. Lots of greens in these first few boxes!
1/4-cup rice wine or apple cider vinegar
1 T Maple syrup or Raw Honey
1/2 tsp fresh ginger
2 T Miso
1 tsp sesame oil
3 T grape seed or olive oil
1 T toasted sesame seeds
Shake everything together in a pint jar and if you do the recipe X 4 you can store in the fridge for up to a month