It’s stone fruit season, which means I’ve started going overboard with all things cherry. It seemed like a good idea at the time to buy a 20-pound box of cherries with my friend. Do you know what 20 pounds of cherries look like? It’s A LOT! Needless to say, I’ve been churning out a lot of cherry-based recipes in my kitchen these days.
Gone are the days of bright pink maraschino cherries. You know, the ones that topped your Shirley Temples when you were a kid. Now is the time to graduate to the big leagues of adult maraschino cherries for your grown up drinks and sophisticated sundae toppers. Continue reading homemade maraschino cherries
I spotted a pile of beautiful tomatillos at my local farmers market last week, and decided to give them a try. I remembered running across a recipe for tomatillo jam a while back and saved it, with the thought that someday I would make it. This is what happens with a lot of my recipes and best intentions. They get filed away, and when I’m at the store or farmers market, I see an ingredient that jogs my memory, I go home and spend a ridiculous amount of time searching for the filed away recipe. Not the greatest system. Luckily, I found this particular recipe with not a huge amount of effort. And so my first experience with tomatillos commenced. Continue reading tomatillos in the house
Summer in Oregon means berries, berries, berries. I may be a bit biased, but I’ve always maintained that Oregon berries are better than those in other states. Although, when I lived in Southern California, I fell hard for strawberries grown in the sandy soil of Oxnard and Ventura County. Maine blueberries are pretty amazing-tasting as well. However, Oregon berries will always be my number one. Continue reading abundant berries