The G'parents were visiting from California over the Father's Day weekend, and we decided to go pick cherries. This was the first time picking fruit from trees (other than the backyard variety) for my city in-laws, but this brought back fond childhood memories for me. I would hang-out at the top of the ladder, picking & eating all my tummy could hold as a youth in my uncle's orchards. My mother would fill the bathtub with our bounty waiting to be canned, frozen, or dried.
I was only able to get two lame photos before my battery died, which I'll include just because they remind me of the experience. This is when we first arrived, eventually Cliff grabbed a bucket and filled it up, as did Art and myself. Some of the trees were so heavy with fruit the branches hung low enough for the girls to pick, which produced some red faces, hands, and shirts. None of us could resist snacking on the cherries! As one of the few fruits with true seasonality, the cherry's fleeting presence makes it all the more sweet to eat. So don't let cherry season pass you by.
I had to run to Williams-Sonoma to get a cherry pitter to help with the task. It's a handy (& necessary) tool that cost $12 -- well worth it, and it also works on olives. One by one I extracted the pit from 20 pounds of cherries! (they only cost $22)
I froze 10 bags with 3 cups of cherries each, and still had some fresh cherries to use in recipes and just eat plain.
For breakfast, I made 'Mocha Chip Muffins' from Vegan with a Vengeance (p. 51) and simply added about a half cup chopped cherries.
I raised the "chocolate bar" by using Zen Soy chocolate pudding and chocolate Silk.
These muffins were enjoyed by all, and I really love the combo of sweet juicy cherries and semi-sweet chocolate.
I wish you could smell this aroma, which was even more fragrant than the orchard from which they came. I wanted to make something that featured cherries, used few ingredients, and was easy to make. This is the beginning of my
'Cherry Pie Filling'
4 c. fresh pitted Cherries
1/2 C. Water
1/2 C. Sugar
2 Tbsp. Arrowroot Powder
In a saucepan, bring the cherries and water to boil. In a separate bowl, mix the sugar and arrowroot powder, add that to boiling cherries until thickened. Cool in the fridge.
I put one tablespoon of the cherry filling in puff pastry squares, folded them over, sealed with water and a fork pinch, & then baked for about 12 minutes.
G'pa enjoyed his Father's Day dessert with a scoop of So Delicious vanilla.
The girls painted t-shirts for dad & g'pa, who wore them to the antique car show downtown.
This weekend, Art's CA band, The Scumbagz, will be in town playing a fundraiser for Boise Community Radio and the ACLU of Idaho. Several other local bands will also be performing and Art will be DJing as well. I plan to prepare some food for the band (one is vegetarian and the others are open minded) and I hope they like it. I'd love to hear your "band munchies" suggestions! and, I have some left-over, frozen cherry filling -- Any ideas? I hope you have a fabulous weekend, and I think I'll have some time to blog hop to your place while the band records in Art's home studio. Until then, keep cooking & sharing vegan food! Happy Summer Solstice! (The first day of summer & longest day of the year)
Summer's in full swing, and we've found a delicious way to keep cool! It's simple, nutritious, and you don't even need an ice-cream maker.
And because it's vegan, you'll also be cooling the planet. Does it surprise you that dairy cows are responsible for 25% of Idaho's carbon footprint? Dairy production produces loads of methane gas, which is 20 times more effective as CO2 at trapping heat in the atmosphere. Read this article to learn more about the vegan/global warming connection.
