Ok, this is the 3rd year I have been lucky enough to get a delivery of fresh, organic (NO pesticide), dark, sweet, lapine cherries from a friend's family farm in Montana. They are THE best cherries I have ever eaten. I didn't think I liked cherries until I ate these! They actually TASTE like fruit. Not like the bland things they call cherries at the store :) I am hooked and I get 2-3 20lb boxes each year for my family. I pit them and freeze them so I can use them all year because I do NOT buy other cherries from the store anymore. It is a waste. I use them for making cherry/apple sauce for the kids, raw and non-raw cherry cobbler, black forest cake, marinades and glaze, jam, I ganna try fruit butter this year, pies, and the thing I use them most for is to blend up in my green smoothies.
Organic cherries are SO expensive at Whole foods and you can get these for only $3/lb this year in a 20 lb case. If you only wanna get a few lbs, you can do that for $3.50/lb. It's a great deal! I ordered a few extra cases this year so that I could offer them to more people. CALL OR TEXT ME TODAY (8-7-12) if you want some!!! 602.703.7154. Pick up is at my home off 67th and Thunderbird in Peoria.
Here are a few recipes for you people out there that got some of the cherries.
Recipe:
Raw Cherry Crisp with Chia and Dates
2 pounds (about 8 cups) cherries, pitted and quartered
1/2 teaspoon pure vanilla extract
3 tablespoons orange juice, divided
1 cup pitted dates
3/4 cup slivered almonds
1/3 cup chia seeds
1 1/2 teaspoons ground cinnamon
Raw Cherry Crisp with Chia and Dates
Serves 8
Sweet cherries get a flavorful topping made from dates, almonds and nutritious chia seeds. This is a superb fresh dessert, yet is healthful enough to serve for snacks.
Ingredients
2 pounds (about 8 cups) cherries, pitted and quartered 1/2 teaspoon pure vanilla extract 3 tablespoons orange juice, divided 1 cup pitted dates 3/4 cup slivered almonds 1/3 cup chia seeds 1 1/2 teaspoons ground cinnamon
Method
Toss cherries with vanilla and 2 tablespoons of the orange juice. Spoon into an 8-inch-square dish and smooth the top. In a food processor, combine dates, almonds, chia seeds and cinnamon and process until coarsely ground. Pour in remaining 1 tablespoon orange juice and pulse until combined. Spoon chia mixture evenly over the top of the cherries and serve, or cover and refrigerate up to 3 days.
Nutrition
Per serving: 220 calories (70 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 0mg sodium, 38g total carbohydrate (8g dietary fiber, 27g sugar), 5g protein
Recipe:
Brown Rice Salad with Cherries and Chicken
3/4 cup brown basmati rice, rinsed
1 1/2 teaspoons fine sea salt, divided
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 shallot, finely chopped
1/2 teaspoon freshly ground black pepper
1 pound cherries, pitted and quartered
1 pound prepared grilled or roasted chicken breast, diced (about 3 1/2 cups)
2 cucumbers, peeled and diced
1/2 small red onion, thinly sliced
1/2 cup pecan halves, toasted and chopped
1/2 cup finely sliced basil leaves
Serves 6
This salad is full of the great summer flavors of cherries, basil and grilled chicken. Buying prepared grilled or roasted chicken (frozen or fresh) will make it a snap to put together. You can even substitute thawed frozen brown rice instead of cooking the basmati rice — you'll need about 2 1/4 cups.
Ingredients
3/4 cup brown basmati rice, rinsed 1 1/2 teaspoons fine sea salt, divided 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 shallot, finely chopped 1/2 teaspoon freshly ground black pepper 1 pound cherries, pitted and quartered 1 pound prepared grilled or roasted chicken breast, diced (about 3 1/2 cups) 2 cucumbers, peeled and diced 1/2 small red onion, thinly sliced 1/2 cup pecan halves, toasted and chopped 1/2 cup finely sliced basil leaves
Method
Bring 2 1/2 cups water to a boil in a small saucepan and stir in rice and 3/4 teaspoon of the salt. Bring back to a boil, stir again, cover and simmer until the rice is just tender but not mushy, about 40 minutes (not all the water will be absorbed). Drain rice and rinse briefly under cold water. Drain again. Meanwhile, in a large bowl, whisk together oil, vinegar, shallot, pepper and remaining 3/4 teaspoon salt. Add cherries, chicken, cucumbers and onion and toss. Add rice and pecans and toss again. Serve at room temperature garnished with basil.
Nutrition
Per serving: 380 calories (130 from fat), 14g total fat, 2g saturated fat, 65mg cholesterol, 650mg sodium, 40g total carbohydrate (4g dietary fiber, 12g sugar), 27g protein
Recipe:
Cherry Skillet Jam
1 pound fresh cherries, pitted and halved
3 tablespoons lemon juice
1/2 teaspoon freshly grated lemon zest
1/4 cup sugar
1 teaspoon cornstarch
Cherry Skillet Jam
Makes about 1 cup
This quick jam is easy to make and uses much less sugar than traditional recipes. Keep in mind that in most jams, sugar acts as a preservative so this lower-sugar variation won't keep as long as most other jams, even in your fridge, but it's so tasty it won't last long anyway!
Ingredients
1 pound fresh cherries, pitted and halved 3 tablespoons lemon juice 1/2 teaspoon freshly grated lemon zest 1/4 cup sugar 1 teaspoon cornstarch
Method
In a large skillet, bring cherries, lemon juice, zest and 2 tablespoons water to a boil over medium-high heat. Reduce heat to medium and simmer about 8 minutes or until cherries are very soft. Add sugar and continue to cook, stirring frequently until mixture has thickened and most liquid has evaporated, 3 to 5 minutes longer. Stir cornstarch into 1 tablespoon water and stir into skillet. Boil 1 minute, stirring. Let mixture cool, then transfer to a container and refrigerate up to 5 days.
Nutrition
Per serving (about 2 tablespoons): 50 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 14g total carbohydrate (1g dietary fiber, 12g sugar), 1g protein
Recipe:
Scallops with Cherry-Tarragon Sauce1 1/2 pounds wild-caught sea scallops
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 shallots, chopped
2 tablespoons rice vinegar
1/2 pound cherries (about 2 cups), pitted and quartered
1 tablespoon chopped tarragon
Scallops with Cherry-Tarragon Sauce
Serves 4 to 6
The combination of rich sea scallops with sweet and tangy cherries is exceptionally satisfying. Scallops are at their best and most tender with short cooking at very high heat; make sure to have the scallops as dry as possible and your pan so hot that the oil is shimmering--but not smoking--before you add the scallops.
Ingredients
1 1/2 pounds wild-caught sea scallops 1/2 teaspoon fine sea salt 1/2 teaspoon ground black pepper 1 tablespoon extra-virgin olive oil 2 shallots, chopped 2 tablespoons rice vinegar 1/2 pound cherries (about 2 cups), pitted and quartered 1 tablespoon chopped tarragon
Method
Pat scallops dry with paper towels. Sprinkle on both sides with salt and pepper. Heat a large, heavy skillet over high heat until very hot. Add oil and heat until very hot. Add half the scallops and sear, turning once, until lightly browned, 2 to 3 minutes per side. Transfer scallops to a platter and cook remaining scallops; cover and keep warm. Lower heat to medium and add shallots to the skillet. Cook, stirring, until softened, about 2 minutes. Add vinegar and cherries. Cover skillet and cook, stirring occasionally, until cherries are softened, 4 to 5 minutes. Stir in tarragon, then pour cherry sauce over scallops.
Nutrition
Per serving: 200 calories (35 from fat), 4g total fat, 0.5g saturated fat, 45mg cholesterol, 460mg sodium, 17g total carbohydrate (1g dietary fiber, 8g sugar), 24g protein
Recipe:
Cherry Ambrosia
1 angel food cake or small plain pound cake, cut into 1-inch slices
Canola oil cooking spray
1 1/2 pounds (about 6 cups) cherries, pitted and halved
2 bananas, peeled and thinly sliced
1 1/2 cups flaked unsweetened coconut
3 tablespoons orange juice, more to taste
Cherry Ambrosia
Serves 10 to 12
This is an excellent dessert to serve to a crowd. For maximum efficiency, grill the cake over coals you used earlier to cook your dinner. Angel food cake is a classic for ambrosia salad; grilled pound cake is richer but just as heavenly.
Ingredients
1 angel food cake or small plain pound cake, cut into 1-inch slices Canola oil cooking spray 1 1/2 pounds (about 6 cups) cherries, pitted and halved 2 bananas, peeled and thinly sliced 1 1/2 cups flaked unsweetened coconut 3 tablespoons orange juice, more to taste
Method
Preheat a grill for medium heat cooking. Very lightly oil the cake slices with cooking spray, then grill until browned and marked, 1 to 2 minutes per side. Place on a cutting board and cut into 1-inch cubes. In a very large bowl, combine cherries, bananas, coconut and orange juice and toss to coat. Add cake cubes and toss just until coated. Add a few more tablespoons orange juice to further moisten the cake if desired.
Nutrition
Per serving (will depend on cake used): 300 calories (70 from fat), 8g total fat, 7g saturated fat, 0mg cholesterol, 190mg sodium, 55g total carbohydrate (4g dietary fiber, 15g sugar), 5g protein
