What’s in the CSA Box

 

Photo by John Kernick from Epicurious.com

Photo by John Kernick from Epicurious.com

Our weekly CSA drop-off from Boistfort Valley Farm came today. The box included carrots, Chioggia beets, red potatoes, zucchini, Rainier cherries, red butterhead lettuce, mizuna, tatsoi, mint and sunflowers. 

Inspired by the unusually hot weather and our favorite summertime fruit, Rainier cherries, here’s a great recipe to make at home. Thanks to Boistfort for providing the recipe. 

 

Cherry Apricot Yogurt Sundaes
Adapted from Gourmet, July 2005
1/3 cup sugar
1/2 cup water
5 fresh bay leaves, halved lengthwise, or 2 large dried California bay leaves
2 (3- by 1-inch) strips fresh lemon zest
2 (3- by 1-inch) strips fresh orange zest
6 fresh apricots
1 lb fresh cherries (preferably Royal Ann or Rainier)
2 teaspoons fresh lemon juice
2 cups plain yogurt (preferably Greek)
Accompaniment: your favorite granola

Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let steep 20 minutes. While syrup steeps, halve apricots and cherries lengthwise and remove pits. Toss apricots and cherries with lemon juice in a large shallow bowl. Return syrup to a boil, then pour over fruit, tossing to coat. Cover and let stand, stirring occasionally, at least 30 minutes.  Serve over yogurt with your favorite granola. 

 

 

 

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