|I could eat one of those apricots right now!|
Yesterday, I took Troy to the Torrance Certified Farmers’ Market! There are 65 growers at this market offering all sorts of delicious, fresh, in-season foods – from fruits and vegetables to eggs and grass-fed beef! Even mushrooms are sold here!
I began at my favorite fruit stand, Arnett Farms, and got some delicious cherries for a Fourth of July recipe! While at the farmers’ market, I also picked up some fresh thyme and lemons, as well as two delicious tamales for lunch!
When I got home, Troy played with his favorite toy, Raspberry the elephant, while I prepped the ingredients! The recipe I made was for savory stewed cherries, which is from Mark Bittman’s book How To Cook Everything. It makes a delicious sauce for grilled chicken or steak! This recipe is taken directly from his book – check out more about Mark Bittman here!! With the red color of the cherry sauce, it’s perfect for a Fourth of July barbeque!
|Ingredients for Savory Stewed Cherries!|
2 pounds cherries
1 cup stock
Salt and freshly ground black pepper
1 sprig fresh thyme
1 tablespoon freshly squeezed lemon juice
1. Pit the cherries and combine them with the stock in a medium saucepan over medium-high heat and cook, stirring occasionally, until the cherries are very tender, about 20 minutes.
2. Stir in the salt, pepper, and thyme; taste and add more seasoning, including the lemon juice. Serve the cherries warm, at room temperature, or cold.
And here is how it looks when it’s served!
|Savory stewed cherries with rotisserie chicken and potato wedges… mmm!|
More from New Momma Beckers
- Time Is Precious!
- New design in the works – stay tuned!!!