Fresh fruit galore!

The counter at our market is filled with colorful fruit, as are the baskets on the sampling shelf.  Currently, we have our own (grown on our farm) “252” light sweet cherries, yellow with a bright red blush;  “Regina” gourmet black sweet cherries, dark mahogany-burgundy; Harcot apricots, orangey-red; Balaton tart cherries, burgundy-red; Montmorency tart cherries, bright red; specialty melons (greenish- or creamy-white flesh; muskmelons (melon-orange flesh); locally grown red raspberries, and blueberries.  Add local redskin and brown-skinned potatoes and our own green zucchini and cucumbers, yellow summer squash, and some local fresh dill, as well as local white and chocolate milk, and you can enjoy a great variety of local freshness!  Just for fun, toss in a cup of pure, natural  and clear tap water (Hart’s water tests so pure that it does not need added chemicals)!  What an amazing bounty of good things we have here!

I made something new with black sweet cherries this week; here is the recipe.

Cherry Custard

By Joann Rennhack Published: July 24, 2014

  • Yield: One 10 (8 Servings)
  • Prep: 15 mins
  • Cook: 50 to 60 minutes mins
  • Ready In: 1 hr 5 mins

A delicious way to enjoy fresh black sweet cherries, in an egg-rich custardy dessert.

Ingredients

Instructions

  1. Melt butter in 10" pie plate while preheating oven. Tilt pie plate to coat sides with butter.
  2. Sprinkle 2 T brown sugar over melted butter.
  3. Pit cherries and place in single layer, arranged closely together, in the bottom of the pie plate.
  4. Mix 1/2 cup brown sugar, flour, cinnamon & salt in large bowl. Set aside.
  5. Whisk eggs, milk, yogurt, and vanilla together in medium bowl. Stir mixture into dry ingredients until well blended. Pour into pie plate and bake at 375 (metal pan) or 350 (glass pan) degrees F, 50 to 60 minutes, until light brown on edges and well-set in center.
  6. Serve warm. Refrigerate leftovers; reheat single servings in microwave. If you really have a sweet tooth, drizzle with maple syrup before serving.
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