Better late than never, right?
CSA: New potatoes, 7 tomatoes, 2 bunches of green onions, cherries, 2 zucchini, some picklers (is that even a word), and a bag of greens
Market: I went expecting to not get much but ended up with 2 pounds of peas to shell and two bags of cherries. I tried to photo the cherries as they are so beautiful, but to be honest after trying a few shots I just had to give up and eat the one’s I had taken out. They aren’t your typical bing, but a creamy yellow cherry with a red blush on one side.
So far my favorite thing I’ve made with my cherries is a recipe posted on Posie Get’s Cozy for Cherry Clafoutis. It’s not quite a traditional food, though I did switch it up with a bit it was oh so yummy and good. I am getting ready to have a girls day out with my best friend and this is on my list of things to pack in our picnic. I’m trying to find a good chicken salad recipe as well to put on some greens. Between those two things and maybe some rustic homemade crackers we’ll be set for lunch.
Which brings me to my dilemma when I was cooking the clafoutis. To pit or not to pit (true French chefs will not pit the cherries because of the almond flavor the pits bring to the mix) and if you do pit, how. I live in Small Town, USA so there are no cherry pitters for at least 60 miles. Martha Stewart suggests using a paper clip but I felt like I was pitting my fingers, perhaps I should have had a thimble? There is the “X” method where you make an x on the bottom of the berry and squeeze the pit (and some of the precious juice) out. Well, here we try to keep it traditional so I just used my thumbnail. I have sturdy ones, I know this isn’t a possibility for everyone, but it worked well for me. Just dig in from the top right to the side of the pit and give a little scoop/twist and it’ll pop right out.
My favorite meal this week was chicken parmesean. I used my green onions and tomatoes along with a can of tomato sauce, garlic, olive oil, oregano and thyme from the garden, some salt and pepper, and a touch of rapadura to help with the tomato tang. The chicken pieces were lightly breaded with bread crumbs and then pan fried with a little butter before having sauce and fresh cheese piled onto them with some brown rice spaghetti on the side and the fresh peas from the market.
I have to mention, my oldest two girls love to shell peas! What a blessing, right? They’ll sit with a bucket between them and see who’s pod has the biggest peas and so on. Most kids their age would thing you were nuts if you wanted them to shell peas. 
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