Farmers’ Market Adventure!!!

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!

Bon appetit!!

Disclosure: I am currently affiliated with Google Adsense, Amazon, and Healthy Wage, and this post contains affiliate links.  All opinions expressed are completely my own, and I am not influenced by any compensation I receive.  Honesty is my highest aim.

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