A short time ago, I had fresh cherries, peaches, and
raspberries in my kitchen all at the same time. I’m not exactly convinced it
was a problem, but it was a problem
because I had dessert recipes lined up for each of them, and ideal ripeness is
a narrow window.
First, the Washington-grown Bing cherries
became a cherry-almond frangipane tart. The frangipane and crust I loved; the
cherry pits got bothersome. The rest were knifed in two, pitted, and
flash-frozen for later.
Then came the raspberries, which were eaten by the handful,
broiled with sour cream and brown sugar (!), or flash-frozen for later.
The only fruit that escaped preservation by freezing were
the peaches, which were eaten out of hand or wrapped in pie crust two separate
times.
While I’m a champion of
dessert, I was feeling a bit guilty for all the sweet things, even though I’m
clearly just making hay while the sun shines. So I did what a logical person
would do and steeped some coffee beans in milk for a blissful coffee gelato.
It may have been the gelato that drove me to order this:
Or it was the intriguing
thought of a CSA box without the weekly commitment and the beautifully
inspiring website Belle Creek Gardens has that caused me to place my order for
my first organic produce box. (Beets not pictured.) I’m feeling ready for the
healthier challenge.
. . . right after I finish my ground cherry + raspberry breakfast galette.
