Every Saturday I'm at the La Canada Farmers Market for eggs and cauliflower for my gluten free pizza crusts and crackers. Today I had a pleasant surprise. Cherries. Oh how I love cherries. Growing up we had two trees in my yard. I still have the root of one of them that my father refinished after the tree died.
It's the start of the Spring harvest here in California. Cinco de Mayo, already a day of celebration, is giving me another reasopn to celebrate today. I'm doing my own private celebration for the many wonderful things that are starting to pop up at the markets. The organic fruit juice (and fruit) booth from Nicholas Farms also had fresh white and yellow organic peaches and fresh apricot juice. Fresh apricots are here as well. The cherries and apricots will only be here for a while. Peaches in some variety or other until at least October and sometimes later.
Fresh corn on the cob is here, too. I buy mine from a farmer at the Pasadena Farmer's market that has been saving and planting their own seed for about 30 years, so there's no fear of eating GMO corn.
What to do with all these goodies?
Apricots -- I'll probably dehydrate a lot of them. The season is short and I want to have some around. Sally Fallon in her book Nourishing Traditions, has a wonderful recipe for apricot jam made from dried apricots.
Cherries. I just eat them from the bag. And, they are amazing with homemade yogurt -- the recipe for this is here. Then there's fermented cherries. OMG, these are amazing. Will share the recipe tomorrow.
Peaches. Just had a bowl with homemade yogurt, fresh cherries and a touch of raw honey. I fermented peaches last year, thinking they'ed only last a while, but I had delicious fermented peaches in January and again in March. There's still some in my refrigerator. Peaches and raw cream is one of my favorites.
Stand by for more thoughts on fermenting and preserving, as well as enjoying the bounty that will be available in our Farmer's Markets