Up until last week, the closest I had ever gotten to a cherry orchard was reading Anton Chekhov's masterpiece, The Cherry Orchard. And if you're familiar with that play, you know it doesn't end happily for the family or the cherry trees.
Thankfully, life is much happier in the state of Washington, especially the Leavenworth region, where scores of cherry orchards heavy with fruit line the highways.
A fully fruited cherry tree is gorgeous — the clusters of cherries are dramatically suspended from branches, like firework starbursts.
Despite having eaten over three pounds of cherries in three days while we were in Washington, we're still craving them.
So last night I made Smashed Cherries, Amaretti and Ricotta, a delightful, no-cook summer dessert from Cheryl Sterman-Rule's new cookbook, Ripe: A Colorful Approach to Fruits and Vegetables. I had tested this recipe for Cheryl last year and have made it numerous times since. No doubt, you will too.
Blueberries are intense. Intense color that stains your mouth purple. Intense sweet and tangy juice so rich it almost tastes like wine. Unlike other fruit, such as apples, they don't even need vanilla or cinnamon to give them a boost. They are the boost. The intensity of blueberries make them a nice kind of accent to other dishes, like in a fruit salad or a salsa. They are also great as polka dots in pancakes and muffins but a little trickier in pie. Just too intense. That's why I love blueberry tarts.
This recipe for Roasted Corn and Black Bean Salad is brought to you by the fresh corn, leftover cotija cheese and a can of beans. And that lazy feeling that strikes during the Summer for something delicious yet easy. Like most everyone, I love fresh corn. Eight ears for 2 dollars? Sold!
Pack up your picnic and enjoy an afternoon in the beautiful gardens at 