Taste the Sunshine: A Farmers Market Guide to Stone Fruit
A Bounty of Summer Stone Fruit in a Salad
Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection
Light California Cherry Season Thanks to Warm Winter - Expect Higher Prices
Life Is Just A Bowl of Cherries
Cherry Almond Tea Cake
Clafoutis: The Pride Is in the Pudding
Spring Farmers Market Highlights
Cherries Are Ripe!
Sponsored
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My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"jennifer-maiser":{"type":"authors","id":"5019","meta":{"index":"authors_1591205172","id":"5019","found":true},"name":"Jennifer Maiser","firstName":"Jennifer","lastName":"Maiser","slug":"jennifer-maiser","email":"jen@lifebeginsat30.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.","avatar":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Jennifer Maiser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-maiser"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"susanhathaway":{"type":"authors","id":"5578","meta":{"index":"authors_1591205172","id":"5578","found":true},"name":"Susan Hathaway","firstName":"Susan","lastName":"Hathaway","slug":"susanhathaway","email":"susan@redpenassoc.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.","avatar":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Susan Hathaway | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/susanhathaway"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_118096":{"type":"posts","id":"bayareabites_118096","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118096","score":null,"sort":[1497054605000]},"guestAuthors":[],"slug":"taste-the-sunshine-a-farmers-market-guide-to-stone-fruit","title":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit","publishDate":1497054605,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>While Karl the Fog envelops the Bay Area, stone fruit brings a ray of sweet sunshine to the summer farmers market, in a rainbow of colors and flavors.\u003c/p>\n\u003cp>Between a freshly harvested farmers market peach and a common grocery store peach, you’ll find a world of difference. In the grocery store distribution system, fruit is often picked early, before the sugars are able to fully develop, in order to withstand long-distance shipping and retail storage. This results in mealy peaches that lack flavor. In contrast, farmers market peaches are picked shortly before market, making them more perishable but also perfectly ripe, juicy, and ready to eat.\u003c/p>\n\u003cp>Cherries, apricots, peaches, and plums are commonly known as “stone fruit,” referring to the hard pits that cover their seeds. These members of the genus \u003cem>Prunus\u003c/em> consist of flowering trees bearing fleshy, pitted fruits known as drupes. Freestone drupes have flesh that can be easily separated from the seeds, while clingstone fruits are messier but often juicier and more flavorful. Almonds also fall in the \u003cem>Prunus\u003c/em> camp, though it’s the seed rather than the flesh that we eat.\u003c/p>\n\u003cp>Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.\u003c/p>\n\u003cfigure id=\"attachment_118100\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cherries.jpg\" alt=\"Cherries\" width=\"610\" height=\"407\" class=\"size-full wp-image-118100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Cherries \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cherries (April-July):\u003c/strong> The earliest of the stone fruit, cherries demand prompt and quick consumption, with their relatively brief season and short shelf-life. There exists an array of flavors of colors, from lushly sweet to pleasantly tart, and from rich crimson (Bing, Brooks, Tulare) to blushing sunshine (Rainier). When shopping for cherries, seek out firm, plump fruit with unblemished skin and the stem intact. Cherries are highly perishable and will not ripen once picked, so eat them as soon as possible to get the best flavor.\u003c/p>\n\u003cfigure id=\"attachment_118098\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/apricots_basket.jpg\" alt=\"Apricots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apricots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots (May-July): \u003c/strong>With their gold-orange velvety skin, these dense-fleshed flavor bombs are a late spring/early summer delicacy. Their easy-to-remove pit makes for easy snacking. One of the most sought-after local apricots, the Royal Blenheim, was introduced to California in the 1880s, and by the 1920s the variety dominated a thriving dried apricot industry, blanketing the Santa Clara Valley. Most of the original Blenheim orchards have been paved over, but a few farmers, such as Bill Crepps of Everything Under the Sun, still grow the intensely flavorful variety, available in limited supply in June.\u003c/p>\n\u003cfigure id=\"attachment_118102\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/peach_august_lady_0.jpeg\" alt=\"Peaches\" width=\"610\" height=\"407\" class=\"size-full wp-image-118102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Peaches \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peaches (May-September): \u003c/strong>At the height of summer, peaches have an intoxicating aroma and an almost too-good-to-be-real flavor—it’s no wonder some peach fans make the trip to the farmers market just for them. Thousands of varieties exist, and each one has its own personality. Some people prefer the pure, low-acid sugariness of a white peach, while others live for the tart/sweet flavor of a classic yellow peach. The sweetness of a peach also depends on how ripe it was when harvested. A peach will get juicier and softer as it ripens on a kitchen counter, but it will have only the amount of sugar it started with when it was picked. What changes is the chemistry; the acid content decreases as the fruit ripens, and so the fruit tastes sweeter.\u003c/p>\n\u003cfigure id=\"attachment_118101\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nectarines_15.jpg\" alt=\"Nectarines\" width=\"610\" height=\"458\" class=\"size-full wp-image-118101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-520x390.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nectarines (May-September): \u003c/strong>Nectarines are actually cultivars of peaches. They are of the same species, but due to a recessive gene, they do not develop the characteristic fuzz (a protection against insects) of a peach, and instead have a smooth skin. The mutation also leads to a firmer, spicier tasting flesh. Like peaches, nectarines can be either freestone or clingstone, depending on how embedded the pit is within the flesh.\u003c/p>\n\u003cfigure id=\"attachment_118105\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Plums.jpeg\" alt=\"Plums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Plums (May-November): \u003c/strong>Over 2,000 varieties of plums exist, each with a diverse set of shapes and colors, and they are divided into the following six categories: Japanese, American, Ornamental, Damson, Wild, and European. Japanese plums are the most familiar and widely sold fresh-eating plum, typically round or heart-shaped with a dark red or peachy-yellow flesh. The natural whitish coating on many plums (and other plants) is epicuticular wax, or “bloom,” and it serves as a water repellant and protection against moisture loss and UV light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Plumcots (May-September):\u003c/strong> The plumcot is one of the original plum-apricot hybrids cultivated by horticulturist Luther Burbank (also known for developing the Santa Rosa plum). Its makeup is 50/50 plum and apricot, generally taking on the appearance of a plum. Natural hybrids are the result of carefully controlled crosses by plant breeders. The breeder collects pollen from one variety with desirable traits and applies it to the blossoms of another variety. If the cross is fruitful, the breeder keeps the seeds and plants them. The seedlings are grown out, and several years later the breeder finds out what traits have prevailed.\u003c/p>\n\u003cfigure id=\"attachment_118104\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/plumcot.jpg\" alt=\"Plumcots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plumcots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pluots (May-September):\u003c/strong> The pluot is a hybrid fruit made from a plum and an apricot, with the genetics leaning about three-quarters on the plum side. The fruit was created in the late 20th century by a plant geneticist name Floyd Zaiger by crossing multiple generations of plum-apricot hybrids. The skin of the fruit resembles that of a plum and the flesh is juicy and sweet due to its high sugar content. Zaiger has trademarked over 30 pluot varietals, including the popular Flavor King and Dapple Dandy pluots.\u003c/p>\n\u003cfigure id=\"attachment_118099\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/aprium.jpg\" alt=\"Apriums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apriums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apriums (May-June): \u003c/strong>Also developed by Zaiger, the aprium is a hybrid fruit whose heritage is about 75% apricot and 25% plum. In appearance, it resembles an apricot with its orange skin and flesh and slight fuzziness. In flavor, the aprium is very sweet (due to its higher sugar content) with a hint of plum. Substitute apriums for stone fruit in salads, pies, tarts and crisps, or enjoy them in their natural state. Look for them in May and June, and choose firm fruit that gives slightly under light pressure.\u003c/p>\n\u003cp>\u003cstrong>Peacotums, Nectaplums, Peacherines\u003c/strong>…the list goes on. Read more about the delicious world of \u003ca href=\"http://www.cuesa.org/article/getting-bottom-peacotum\">hybrid stone fruit\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Join CUESA for an \u003ca href=\"http://www.cuesa.org/event/2017/seasonal-market-tasting-0\">apricot tasting\u003c/a> this Sunday 6/11 at Jack London Square Farmers Market.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.","status":"publish","parent":0,"modified":1497054656,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1074},"headData":{"title":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit | KQED","description":"Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit","datePublished":"2017-06-10T00:30:05.000Z","dateModified":"2017-06-10T00:30:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118096 https://ww2.kqed.org/bayareabites/?p=118096","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/09/taste-the-sunshine-a-farmers-market-guide-to-stone-fruit/","disqusTitle":"Taste the Sunshine: A Farmers Market Guide to Stone Fruit","path":"/bayareabites/118096/taste-the-sunshine-a-farmers-market-guide-to-stone-fruit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While Karl the Fog envelops the Bay Area, stone fruit brings a ray of sweet sunshine to the summer farmers market, in a rainbow of colors and flavors.\u003c/p>\n\u003cp>Between a freshly harvested farmers market peach and a common grocery store peach, you’ll find a world of difference. In the grocery store distribution system, fruit is often picked early, before the sugars are able to fully develop, in order to withstand long-distance shipping and retail storage. This results in mealy peaches that lack flavor. In contrast, farmers market peaches are picked shortly before market, making them more perishable but also perfectly ripe, juicy, and ready to eat.\u003c/p>\n\u003cp>Cherries, apricots, peaches, and plums are commonly known as “stone fruit,” referring to the hard pits that cover their seeds. These members of the genus \u003cem>Prunus\u003c/em> consist of flowering trees bearing fleshy, pitted fruits known as drupes. Freestone drupes have flesh that can be easily separated from the seeds, while clingstone fruits are messier but often juicier and more flavorful. Almonds also fall in the \u003cem>Prunus\u003c/em> camp, though it’s the seed rather than the flesh that we eat.\u003c/p>\n\u003cp>Since most stone fruit varieties have a brief harvest window, each week brings new surprises, with favorites like Rainier cherries, O’Henry peaches, and Flavor Grenade pluots making cameos throughout the season. Here’s a quick guide to stone fruit from the farmers market.\u003c/p>\n\u003cfigure id=\"attachment_118100\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cherries.jpg\" alt=\"Cherries\" width=\"610\" height=\"407\" class=\"size-full wp-image-118100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cherries-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Cherries \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cherries (April-July):\u003c/strong> The earliest of the stone fruit, cherries demand prompt and quick consumption, with their relatively brief season and short shelf-life. There exists an array of flavors of colors, from lushly sweet to pleasantly tart, and from rich crimson (Bing, Brooks, Tulare) to blushing sunshine (Rainier). When shopping for cherries, seek out firm, plump fruit with unblemished skin and the stem intact. Cherries are highly perishable and will not ripen once picked, so eat them as soon as possible to get the best flavor.\u003c/p>\n\u003cfigure id=\"attachment_118098\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/apricots_basket.jpg\" alt=\"Apricots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/apricots_basket-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apricots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots (May-July): \u003c/strong>With their gold-orange velvety skin, these dense-fleshed flavor bombs are a late spring/early summer delicacy. Their easy-to-remove pit makes for easy snacking. One of the most sought-after local apricots, the Royal Blenheim, was introduced to California in the 1880s, and by the 1920s the variety dominated a thriving dried apricot industry, blanketing the Santa Clara Valley. Most of the original Blenheim orchards have been paved over, but a few farmers, such as Bill Crepps of Everything Under the Sun, still grow the intensely flavorful variety, available in limited supply in June.\u003c/p>\n\u003cfigure id=\"attachment_118102\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/peach_august_lady_0.jpeg\" alt=\"Peaches\" width=\"610\" height=\"407\" class=\"size-full wp-image-118102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/peach_august_lady_0-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Peaches \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peaches (May-September): \u003c/strong>At the height of summer, peaches have an intoxicating aroma and an almost too-good-to-be-real flavor—it’s no wonder some peach fans make the trip to the farmers market just for them. Thousands of varieties exist, and each one has its own personality. Some people prefer the pure, low-acid sugariness of a white peach, while others live for the tart/sweet flavor of a classic yellow peach. The sweetness of a peach also depends on how ripe it was when harvested. A peach will get juicier and softer as it ripens on a kitchen counter, but it will have only the amount of sugar it started with when it was picked. What changes is the chemistry; the acid content decreases as the fruit ripens, and so the fruit tastes sweeter.\u003c/p>\n\u003cfigure id=\"attachment_118101\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nectarines_15.jpg\" alt=\"Nectarines\" width=\"610\" height=\"458\" class=\"size-full wp-image-118101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nectarines_15-520x390.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nectarines (May-September): \u003c/strong>Nectarines are actually cultivars of peaches. They are of the same species, but due to a recessive gene, they do not develop the characteristic fuzz (a protection against insects) of a peach, and instead have a smooth skin. The mutation also leads to a firmer, spicier tasting flesh. Like peaches, nectarines can be either freestone or clingstone, depending on how embedded the pit is within the flesh.\u003c/p>\n\u003cfigure id=\"attachment_118105\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Plums.jpeg\" alt=\"Plums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Plums-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Plums (May-November): \u003c/strong>Over 2,000 varieties of plums exist, each with a diverse set of shapes and colors, and they are divided into the following six categories: Japanese, American, Ornamental, Damson, Wild, and European. Japanese plums are the most familiar and widely sold fresh-eating plum, typically round or heart-shaped with a dark red or peachy-yellow flesh. The natural whitish coating on many plums (and other plants) is epicuticular wax, or “bloom,” and it serves as a water repellant and protection against moisture loss and UV light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Plumcots (May-September):\u003c/strong> The plumcot is one of the original plum-apricot hybrids cultivated by horticulturist Luther Burbank (also known for developing the Santa Rosa plum). Its makeup is 50/50 plum and apricot, generally taking on the appearance of a plum. Natural hybrids are the result of carefully controlled crosses by plant breeders. The breeder collects pollen from one variety with desirable traits and applies it to the blossoms of another variety. If the cross is fruitful, the breeder keeps the seeds and plants them. The seedlings are grown out, and several years later the breeder finds out what traits have prevailed.\u003c/p>\n\u003cfigure id=\"attachment_118104\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/plumcot.jpg\" alt=\"Plumcots\" width=\"610\" height=\"407\" class=\"size-full wp-image-118104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/plumcot-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Plumcots \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pluots (May-September):\u003c/strong> The pluot is a hybrid fruit made from a plum and an apricot, with the genetics leaning about three-quarters on the plum side. The fruit was created in the late 20th century by a plant geneticist name Floyd Zaiger by crossing multiple generations of plum-apricot hybrids. The skin of the fruit resembles that of a plum and the flesh is juicy and sweet due to its high sugar content. Zaiger has trademarked over 30 pluot varietals, including the popular Flavor King and Dapple Dandy pluots.\u003c/p>\n\u003cfigure id=\"attachment_118099\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/aprium.jpg\" alt=\"Apriums\" width=\"610\" height=\"407\" class=\"size-full wp-image-118099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/aprium-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Apriums \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apriums (May-June): \u003c/strong>Also developed by Zaiger, the aprium is a hybrid fruit whose heritage is about 75% apricot and 25% plum. In appearance, it resembles an apricot with its orange skin and flesh and slight fuzziness. In flavor, the aprium is very sweet (due to its higher sugar content) with a hint of plum. Substitute apriums for stone fruit in salads, pies, tarts and crisps, or enjoy them in their natural state. Look for them in May and June, and choose firm fruit that gives slightly under light pressure.\u003c/p>\n\u003cp>\u003cstrong>Peacotums, Nectaplums, Peacherines\u003c/strong>…the list goes on. Read more about the delicious world of \u003ca href=\"http://www.cuesa.org/article/getting-bottom-peacotum\">hybrid stone fruit\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Join CUESA for an \u003ca href=\"http://www.cuesa.org/event/2017/seasonal-market-tasting-0\">apricot tasting\u003c/a> this Sunday 6/11 at Jack London Square Farmers Market.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118096/taste-the-sunshine-a-farmers-market-guide-to-stone-fruit","authors":["5484"],"categories":["bayareabites_95"],"tags":["bayareabites_2273","bayareabites_307","bayareabites_2267","bayareabites_15874","bayareabites_1209"],"featImg":"bayareabites_118103","label":"bayareabites"},"bayareabites_97547":{"type":"posts","id":"bayareabites_97547","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97547","score":null,"sort":[1435954273000]},"guestAuthors":[],"slug":"a-bounty-of-summer-stone-fruit-in-a-salad","title":"A Bounty of Summer Stone Fruit in a Salad","publishDate":1435954273,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97626,97627,97634,97641,97640,97636,97637\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"When summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.","status":"publish","parent":0,"modified":1497994211,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":397},"headData":{"title":"A Bounty of Summer Stone Fruit in a Salad | KQED","description":"When summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Bounty of Summer Stone Fruit in a Salad","datePublished":"2015-07-03T20:11:13.000Z","dateModified":"2017-06-20T21:30:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97547 http://ww2.kqed.org/bayareabites/?p=97547","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/","disqusTitle":"A Bounty of Summer Stone Fruit in a Salad","path":"/bayareabites/97547/a-bounty-of-summer-stone-fruit-in-a-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I think there’s just about nothing as perfect as biting into a fragrantly ripe, excessively juicy nectarine, where the juices just run down your face and drip off your chin. Or possibly lying on a picnic blanket under a big sprawling tree in the summer sun, popping cherries into my mouth. Or maybe biting into a tart-sweet plum that both makes your lips pucker and your mouth water for the push-pull balance of tangy and syrupy.\u003c/p>\n\u003cp>I look forward with great anticipation to summer’s fruit every spring, and mourn it’s departure come late fall. If I had to choose one perfect season, it would, without a shadow of a doubt, be the summer. \u003c/p>\n\u003cp>And while I love each of these stone fruits on their own, I also love tossing them together in this perfectly simple salad. It’s a great finish to a big barbecue, a foolproof addition to a summer brunch, and excellent for a picnic. \u003c/p>\n\u003cp>Make the orange-vanilla syrup up to 3 days in advance, but cut and toss the fruit the same day you serve it.\u003c/p>\n\u003cfigure id=\"attachment_97635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg\" alt=\"Nectarines, plums and apricots for the Summer Stone Fruit Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-nectarines-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nectarines, plums and apricots for the Summer Stone Fruit Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Stone Fruit Salad\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Juice and zest of 1 orange\u003c/li>\n\u003cli>1/2 vanilla bean, halved lengthwise and seeds scraped out\u003c/li>\n\u003cli>4 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe apricots, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>4 ripe plums, pitted and cut into 1/4-inch slices\u003c/li>\n\u003cli>2 cups pitted, halved sweet cherries (I used a mix of Bing and Rainier)\u003c/li>\n\u003cli>2 tbsp finely chopped pistachios\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97626,97627,97634,97641,97640,97636,97637","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, stir together the sugar and orange zest and juice. Add the vanilla bean pod and seeds. Bring to a boil and cook until the mixture becomes syrupy, about 2 minutes. Remove from the heat and set aside to cool to room temperature, then refrigerate until chilled.\u003c/li>\n\u003cli>In a large serving bowl, toss together the fruit. Strain the chilled syrup into a liquid measuring jug and drizzle the fruit with the syrup. Toss gently, garnish with the pistachios, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_97633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/fruit-salad-final1.jpg\" alt=\"Serve Summer Stone Fruit Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/fruit-salad-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Summer Stone Fruit Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97547/a-bounty-of-summer-stone-fruit-in-a-salad","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_2273","bayareabites_307","bayareabites_244","bayareabites_2357","bayareabites_8293","bayareabites_2036","bayareabites_348","bayareabites_1815","bayareabites_1209","bayareabites_218"],"featImg":"bayareabites_97632","label":"bayareabites"},"bayareabites_84874":{"type":"posts","id":"bayareabites_84874","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84874","score":null,"sort":[1405461950000]},"guestAuthors":[],"slug":"andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection","title":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection","publishDate":1405461950,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84888\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\" alt=\"Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photos: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine eating a peach, nectarine or plum during this stone fruit season. Sweet flavors burst in your mouth, the heady aroma envelopes you and the exploding juices run down your arm and chin. Or not. \u003c/p>\n\u003cp>Too often, the fruit available today just doesn't deliver this full-monty experience. Sold simply as \"peaches\" or \"plums,\" it's too firm. It's barely sweet. There's not enough juice to run anywhere. Blame factory farming or suburbia encroaching on California's agricultural land or just the hideous economics of making a living by growing produce. But most of us are still in search of that mythical juicy, sweet summer fruit. Can you even find it?\u003c/p>\n\u003cp>Drive to the southern end of the \u003ca href=\"http://www.sjpl.org/blog/canning-valley-heart-s-delight-0\" target=\"_blank\">once-agriculturally-magnificent Santa Clara Valley\u003c/a> to sleepy Morgan Hill and follow the weathered signs for \u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">Andy's Orchard\u003c/a>. This unassuming operation of around 50 patched-together acres is what has been called \"the \u003ca href=\"http://www.wine-searcher.com/m/2013/03/10-things-every-wine-lover-should-know-about-petrus\">Château Pétrus\u003c/a> of stone fruit.\" While other orchardists dry their mediocre fruit, focus on higher-margin crops like cherries or -- more likely -- have sold their land to developers, tall, low-key Andy Mariani, who's in his late 60s, is a rare artisanal grower who's \"going purely for flavor\" in the fruit he grows, he explains. \u003c/p>\n\u003cfigure id=\"attachment_84884\" class=\"wp-caption aligncenter\" style=\"max-width: 1977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\" alt=\"Andy Mariani has the largest collection of heirloom stone fruit on the West Coast. Photo: Susan Hathaway\" width=\"1977\" height=\"1488\" class=\"size-full wp-image-84884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Mariani has the largest collection of heirloom stone fruit on the West Coast.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's 250-plus varieties of stone fruit -- cherries, apricots, peaches, nectarines, plums and hybrids -- represent the most extensive collection of heirloom fruit on the West Coast. Local Michelin two-stars like \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos, \u003ca href=\"http://www.baumerestaurant.com/\">Baumé\u003c/a> in Palo Alto and demanding chefs on the East Coast have Andy's Orchard on speed dial during the summer fruit season. \"Right now, my problem is having a lot more demand than supply,\" he admits. \u003c/p>\n\u003cfigure id=\"attachment_84891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\" alt=\"Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots. Photo: Susan Hathaway\" width=\"1000\" height=\"988\" class=\"size-full wp-image-84891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots.\u003c/figcaption>\u003c/figure>\n\u003cp>In the conservative farming community, Mariani is viewed as a maverick. Consider his efforts with \u003ca href=\"http://www.amazon.com/California-Apricots-Orchards-Silicon-American/dp/1609497953\">apricots\u003c/a>, which the public largely dismissed years ago because \"they thought that apricots didn't taste like anything,\" he says. While other local orchardists simply dry pedestrian varieties, he is helping consumers rediscover this lovely orange fruit.\u003c/p>\n\u003cfigure id=\"attachment_84890\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\" alt=\"Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous.\u003c/figcaption>\u003c/figure>\n\u003cp>According to Mariani, \"You have to find the right varieties\" and not be put off by the cultivation challenges. He's now growing 60 kinds of apricot from across the globe such as the Lasgerdii Mashad, a Persian variety whose ethereal taste chef \u003ca href=\"http://www.manresarestaurant.com/people/\">David Kinch\u003c/a> has said is like eating a cloud. \"The newest trend,\" he says, is small, outrageously sweet \u003ca href=\"http://www.cuesa.org/article/sweetness-light-making-candycots\">CandyCots\u003c/a>; the bright-orange Yuliya from Central Asia tastes like honeyed marmalade.\u003c/p>\n\u003cfigure id=\"attachment_84885\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\" alt=\"The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked. Photo: Susan Hathaway\" width=\"1000\" height=\"470\" class=\"size-full wp-image-84885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked.\u003c/figcaption>\u003c/figure>\n\u003cp>Besides all his heirloom, hand-picked fruit varieties, Mariani is a horticultural wizard who continually experiments with cross breeding or refining fruit, such as the incredibly sweet, juicy, flavorful \u003ca href=\"http://www.slowfoodusa.org/ark-item/baby-crawford-peach\">Baby Crawford peach\u003c/a>. This unnamed potential drying peach was rejected by UC Davis but resurrected, improved and christened by Mariani. \u003c/p>\n\u003cfigure id=\"attachment_84892\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\" alt=\"Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84892\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have one we're calling 'juice ball,'\" he says. \"It's a nectarine that when you bite into it, it's like a waterfall.\" Then there are indescribably delicious varieties he grows like the Raspberry Red nectarine, with luscious flesh and complex flavors, or the stunning \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=138\" target=\"_blank\">Silver Logan\u003c/a> white peach with creamy texture, gushing juice and a super-rich, balanced taste. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After eating Mariani's varieties, it's depressing to learn details about the vast majority of California stone fruit orchards, which have mostly been relocated from the coastal areas with ideal climate like Santa Clara County. \"Most peaches and nectarines now come from the Central Valley and they're mass produced,\" he explains. \"They pick 'em on the green side. Even the varieties themselves are being developed with more red blush only to hide the fact that they're being picked green. \u003c/p>\n\u003cp>\"They put them in bins, then they dump 'em, defuzz 'em, put fungicides on 'em and pack 'em. Then they go to a central distribution area and they can sit there for several weeks,\" Mariani recites, with a sad look in his blue eyes. \"An ideal fruit for growers now is something you can treat like gravel. You can throw it into the bins. But it has no sugar, no flavor.\" \u003c/p>\n\u003cfigure id=\"attachment_84887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\" alt=\"These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani likes to remind people that \"The riper the fruit, the more perishable it is,\" which underscores why supermarket stone fruit is frequently so disappointing. Another downside to putting green fruit in cold storage is that this creates the mealy texture that ultimately makes eating fruit a letdown. \u003c/p>\n\u003cp>He bemoans the myth that equates redness in peaches to ripeness, recalling the customer who once looked at some of his gloriously ripe, yellow \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=140\" target=\"_blank\">Suncrest peaches\u003c/a> and asked how long they needed to sit at home before turning red and thus being ready to eat. Mariani contrasts this with a high-production peach variety called Yukon King that is \"red all over and hard as a rock. When you bite into it, it breaks off in chunks like Styrofoam.\"\u003c/p>\n\u003cfigure id=\"attachment_84897\" class=\"wp-caption aligncenter\" style=\"max-width: 2253px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\" alt=\"Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\" width=\"2253\" height=\"1354\" class=\"size-full wp-image-84897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\u003c/figcaption>\u003c/figure>\n\u003cp>He says he has become \"jaundiced\" about farmers markets. \"There's a lot of abuse,\" he reports, with some vendors buying fruit from distribution centers and reselling it as their own. \"That's illegal but it happens a lot,\" he notes. For this reason, Mariani trucks his fruit over 300 miles to the only farmers market he trusts, in \u003ca href=\"http://www.smgov.net/portals/farmersmarket/\" target=\"_blank\">Santa Monica\u003c/a>. \u003c/p>\n\u003cp>Fortunately for Bay Area residents, Mariani has a retail store on his property (generally, fruit costs $3.50 per pound, which is equivalent to what the few other top-drawer producers charge) and his fruit is sold by produce vendors like \u003ca href=\"http://www.sigonas.com/\" target=\"_blank\">Sigona's\u003c/a> (in Redwood City and Palo Alto) and \u003ca href=\"http://www.cjolsoncherries.com/\" target=\"_blank\">C.J. Olson\u003c/a> in Sunnyvale. The low-travel approach is a \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewProd&productId=95\" target=\"_blank\">fruit subscription\u003c/a> in which luscious, just-picked fruit is shipped to your door the next day. \u003c/p>\n\u003cfigure id=\"attachment_84895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\" alt=\"The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's operation might be a throwback to a time when fruit tasted better and it was easier for small farmers to make a living, but it's not immune to modern-day pressures. \"We're an island now,\" he says, pointing at the spreading housing developments encroaching on his orchards. But as long as he's able, Mariani wants his chin-dripping, exquisite fruit to continue going into the mouths of grateful customers.\u003c/p>\n\u003cfigure id=\"attachment_84893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\" alt=\"The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill. Photo: Susan Hathaway\" width=\"1000\" height=\"515\" class=\"size-full wp-image-84893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill.\u003c/figcaption>\u003c/figure>\n\u003ch3>Andy Mariani's tips for selecting stone fruit\u003c/h3>\n\u003cul>\n\u003cstrong>Season\u003c/strong>\n\u003cli>Look for local cherries anywhere from early to mid June. Apricots come in anywhere from late June to early July. Peaches, nectarines and plums come in from July through August.\u003c/li>\n\u003cli>While there are early-season varieties, the best tasting varieties are those at peak season.\u003c/li>\n\u003cli>Get familiar with varieties and seek them out at farmers markets and stores rather than just buying generic supermarket fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\" alt=\"These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Looks\u003c/strong> \n\u003cli>Some of the best fruit is cracked and ugly. Fantastic flavor is hiding underneath.\u003c/li>\n\u003cli>Brown spots in some apricots can mean that's a particularly sweet spot.\u003c/li>\n\u003cli>Don't assume red skin means ripeness in peaches. Look on the stem end at the ground color. If that's gold or yellow, then generally, the peach is riper. If it's green, the fruit is not ripe.\u003c/li>\n\u003cli>Look for the speckles on nectarines, which indicate sugar content and that the fruit is particularly sweet and was grown toward the outside of the tree, where the better fruit is located.\u003c/li>\n\u003cli>Avoid steep piles of fruit in the market because no tree-ripened fruit can handle such treatment. Such piles are of unripe fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\" alt=\"These speckles on Red Raspberry nectarines from Andy' Orchard indicate particular sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These speckles on Red Raspberry nectarines from Andy's Orchard indicate particular sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Feel and aroma\u003c/strong>\n\u003cli>Touch the fruit and if it has a little give to it, it's on its way to ripening. If it's rubbery -- which is different from being tender and delicate -- that means it's been around for awhile. Most supermarket fruit has been off the tree for at least a month.\u003c/li>\n\u003cli>Aromas usually aren't there if the fruit isn't ripe. Peaches, nectarines and particularly apricots, when ripe, will be aromatic. Smell is a great indicator of quality. However, cherries have no smell and most plums -- except for Santa Rosa plums -- don't, either.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\" alt=\"This earlier peach variety is juicy and sweet.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-84898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This earlier peach variety is juicy and sweet.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Eating\u003c/strong>\n\u003cli>For the most flavor, first bit into the sun-kissed end opposite the stem.\u003c/li>\n\u003cli>Cooking peaches ruins the flavor.\u003c/li>\n\u003c/ul>\n\u003ch3>Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">\u003cstrong>Andy's Orchard\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> [\u003ca href=\"http://goo.gl/PWF8Zj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1615 Half Road\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 782-7600\u003cbr>\n\u003cstrong>Hours\u003c/strong> (store): Open May 15-December 31; weekdays, 10-6; weekends, 10-4.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/AndysOrchard\" target=\"_blank\">Andy's Orchard\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/AndysOrchard\" target=\"_blank\">@AndysOrchard\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy's Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.","status":"publish","parent":0,"modified":1405539200,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1659},"headData":{"title":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection | KQED","description":"The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy's Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection","datePublished":"2014-07-15T22:05:50.000Z","dateModified":"2014-07-16T19:33:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84874 http://blogs.kqed.org/bayareabites/?p=84874","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/15/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection/","disqusTitle":"Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection","path":"/bayareabites/84874/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84888\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\" alt=\"Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photos: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine eating a peach, nectarine or plum during this stone fruit season. Sweet flavors burst in your mouth, the heady aroma envelopes you and the exploding juices run down your arm and chin. Or not. \u003c/p>\n\u003cp>Too often, the fruit available today just doesn't deliver this full-monty experience. Sold simply as \"peaches\" or \"plums,\" it's too firm. It's barely sweet. There's not enough juice to run anywhere. Blame factory farming or suburbia encroaching on California's agricultural land or just the hideous economics of making a living by growing produce. But most of us are still in search of that mythical juicy, sweet summer fruit. Can you even find it?\u003c/p>\n\u003cp>Drive to the southern end of the \u003ca href=\"http://www.sjpl.org/blog/canning-valley-heart-s-delight-0\" target=\"_blank\">once-agriculturally-magnificent Santa Clara Valley\u003c/a> to sleepy Morgan Hill and follow the weathered signs for \u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">Andy's Orchard\u003c/a>. This unassuming operation of around 50 patched-together acres is what has been called \"the \u003ca href=\"http://www.wine-searcher.com/m/2013/03/10-things-every-wine-lover-should-know-about-petrus\">Château Pétrus\u003c/a> of stone fruit.\" While other orchardists dry their mediocre fruit, focus on higher-margin crops like cherries or -- more likely -- have sold their land to developers, tall, low-key Andy Mariani, who's in his late 60s, is a rare artisanal grower who's \"going purely for flavor\" in the fruit he grows, he explains. \u003c/p>\n\u003cfigure id=\"attachment_84884\" class=\"wp-caption aligncenter\" style=\"max-width: 1977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\" alt=\"Andy Mariani has the largest collection of heirloom stone fruit on the West Coast. Photo: Susan Hathaway\" width=\"1977\" height=\"1488\" class=\"size-full wp-image-84884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Mariani has the largest collection of heirloom stone fruit on the West Coast.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's 250-plus varieties of stone fruit -- cherries, apricots, peaches, nectarines, plums and hybrids -- represent the most extensive collection of heirloom fruit on the West Coast. Local Michelin two-stars like \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos, \u003ca href=\"http://www.baumerestaurant.com/\">Baumé\u003c/a> in Palo Alto and demanding chefs on the East Coast have Andy's Orchard on speed dial during the summer fruit season. \"Right now, my problem is having a lot more demand than supply,\" he admits. \u003c/p>\n\u003cfigure id=\"attachment_84891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\" alt=\"Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots. Photo: Susan Hathaway\" width=\"1000\" height=\"988\" class=\"size-full wp-image-84891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots.\u003c/figcaption>\u003c/figure>\n\u003cp>In the conservative farming community, Mariani is viewed as a maverick. Consider his efforts with \u003ca href=\"http://www.amazon.com/California-Apricots-Orchards-Silicon-American/dp/1609497953\">apricots\u003c/a>, which the public largely dismissed years ago because \"they thought that apricots didn't taste like anything,\" he says. While other local orchardists simply dry pedestrian varieties, he is helping consumers rediscover this lovely orange fruit.\u003c/p>\n\u003cfigure id=\"attachment_84890\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\" alt=\"Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous.\u003c/figcaption>\u003c/figure>\n\u003cp>According to Mariani, \"You have to find the right varieties\" and not be put off by the cultivation challenges. He's now growing 60 kinds of apricot from across the globe such as the Lasgerdii Mashad, a Persian variety whose ethereal taste chef \u003ca href=\"http://www.manresarestaurant.com/people/\">David Kinch\u003c/a> has said is like eating a cloud. \"The newest trend,\" he says, is small, outrageously sweet \u003ca href=\"http://www.cuesa.org/article/sweetness-light-making-candycots\">CandyCots\u003c/a>; the bright-orange Yuliya from Central Asia tastes like honeyed marmalade.\u003c/p>\n\u003cfigure id=\"attachment_84885\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\" alt=\"The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked. Photo: Susan Hathaway\" width=\"1000\" height=\"470\" class=\"size-full wp-image-84885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked.\u003c/figcaption>\u003c/figure>\n\u003cp>Besides all his heirloom, hand-picked fruit varieties, Mariani is a horticultural wizard who continually experiments with cross breeding or refining fruit, such as the incredibly sweet, juicy, flavorful \u003ca href=\"http://www.slowfoodusa.org/ark-item/baby-crawford-peach\">Baby Crawford peach\u003c/a>. This unnamed potential drying peach was rejected by UC Davis but resurrected, improved and christened by Mariani. \u003c/p>\n\u003cfigure id=\"attachment_84892\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\" alt=\"Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84892\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have one we're calling 'juice ball,'\" he says. \"It's a nectarine that when you bite into it, it's like a waterfall.\" Then there are indescribably delicious varieties he grows like the Raspberry Red nectarine, with luscious flesh and complex flavors, or the stunning \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=138\" target=\"_blank\">Silver Logan\u003c/a> white peach with creamy texture, gushing juice and a super-rich, balanced taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After eating Mariani's varieties, it's depressing to learn details about the vast majority of California stone fruit orchards, which have mostly been relocated from the coastal areas with ideal climate like Santa Clara County. \"Most peaches and nectarines now come from the Central Valley and they're mass produced,\" he explains. \"They pick 'em on the green side. Even the varieties themselves are being developed with more red blush only to hide the fact that they're being picked green. \u003c/p>\n\u003cp>\"They put them in bins, then they dump 'em, defuzz 'em, put fungicides on 'em and pack 'em. Then they go to a central distribution area and they can sit there for several weeks,\" Mariani recites, with a sad look in his blue eyes. \"An ideal fruit for growers now is something you can treat like gravel. You can throw it into the bins. But it has no sugar, no flavor.\" \u003c/p>\n\u003cfigure id=\"attachment_84887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\" alt=\"These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani likes to remind people that \"The riper the fruit, the more perishable it is,\" which underscores why supermarket stone fruit is frequently so disappointing. Another downside to putting green fruit in cold storage is that this creates the mealy texture that ultimately makes eating fruit a letdown. \u003c/p>\n\u003cp>He bemoans the myth that equates redness in peaches to ripeness, recalling the customer who once looked at some of his gloriously ripe, yellow \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=140\" target=\"_blank\">Suncrest peaches\u003c/a> and asked how long they needed to sit at home before turning red and thus being ready to eat. Mariani contrasts this with a high-production peach variety called Yukon King that is \"red all over and hard as a rock. When you bite into it, it breaks off in chunks like Styrofoam.\"\u003c/p>\n\u003cfigure id=\"attachment_84897\" class=\"wp-caption aligncenter\" style=\"max-width: 2253px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\" alt=\"Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\" width=\"2253\" height=\"1354\" class=\"size-full wp-image-84897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\u003c/figcaption>\u003c/figure>\n\u003cp>He says he has become \"jaundiced\" about farmers markets. \"There's a lot of abuse,\" he reports, with some vendors buying fruit from distribution centers and reselling it as their own. \"That's illegal but it happens a lot,\" he notes. For this reason, Mariani trucks his fruit over 300 miles to the only farmers market he trusts, in \u003ca href=\"http://www.smgov.net/portals/farmersmarket/\" target=\"_blank\">Santa Monica\u003c/a>. \u003c/p>\n\u003cp>Fortunately for Bay Area residents, Mariani has a retail store on his property (generally, fruit costs $3.50 per pound, which is equivalent to what the few other top-drawer producers charge) and his fruit is sold by produce vendors like \u003ca href=\"http://www.sigonas.com/\" target=\"_blank\">Sigona's\u003c/a> (in Redwood City and Palo Alto) and \u003ca href=\"http://www.cjolsoncherries.com/\" target=\"_blank\">C.J. Olson\u003c/a> in Sunnyvale. The low-travel approach is a \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewProd&productId=95\" target=\"_blank\">fruit subscription\u003c/a> in which luscious, just-picked fruit is shipped to your door the next day. \u003c/p>\n\u003cfigure id=\"attachment_84895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\" alt=\"The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's operation might be a throwback to a time when fruit tasted better and it was easier for small farmers to make a living, but it's not immune to modern-day pressures. \"We're an island now,\" he says, pointing at the spreading housing developments encroaching on his orchards. But as long as he's able, Mariani wants his chin-dripping, exquisite fruit to continue going into the mouths of grateful customers.\u003c/p>\n\u003cfigure id=\"attachment_84893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\" alt=\"The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill. Photo: Susan Hathaway\" width=\"1000\" height=\"515\" class=\"size-full wp-image-84893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill.\u003c/figcaption>\u003c/figure>\n\u003ch3>Andy Mariani's tips for selecting stone fruit\u003c/h3>\n\u003cul>\n\u003cstrong>Season\u003c/strong>\n\u003cli>Look for local cherries anywhere from early to mid June. Apricots come in anywhere from late June to early July. Peaches, nectarines and plums come in from July through August.\u003c/li>\n\u003cli>While there are early-season varieties, the best tasting varieties are those at peak season.\u003c/li>\n\u003cli>Get familiar with varieties and seek them out at farmers markets and stores rather than just buying generic supermarket fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\" alt=\"These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Looks\u003c/strong> \n\u003cli>Some of the best fruit is cracked and ugly. Fantastic flavor is hiding underneath.\u003c/li>\n\u003cli>Brown spots in some apricots can mean that's a particularly sweet spot.\u003c/li>\n\u003cli>Don't assume red skin means ripeness in peaches. Look on the stem end at the ground color. If that's gold or yellow, then generally, the peach is riper. If it's green, the fruit is not ripe.\u003c/li>\n\u003cli>Look for the speckles on nectarines, which indicate sugar content and that the fruit is particularly sweet and was grown toward the outside of the tree, where the better fruit is located.\u003c/li>\n\u003cli>Avoid steep piles of fruit in the market because no tree-ripened fruit can handle such treatment. Such piles are of unripe fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\" alt=\"These speckles on Red Raspberry nectarines from Andy' Orchard indicate particular sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These speckles on Red Raspberry nectarines from Andy's Orchard indicate particular sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Feel and aroma\u003c/strong>\n\u003cli>Touch the fruit and if it has a little give to it, it's on its way to ripening. If it's rubbery -- which is different from being tender and delicate -- that means it's been around for awhile. Most supermarket fruit has been off the tree for at least a month.\u003c/li>\n\u003cli>Aromas usually aren't there if the fruit isn't ripe. Peaches, nectarines and particularly apricots, when ripe, will be aromatic. Smell is a great indicator of quality. However, cherries have no smell and most plums -- except for Santa Rosa plums -- don't, either.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\" alt=\"This earlier peach variety is juicy and sweet.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-84898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This earlier peach variety is juicy and sweet.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Eating\u003c/strong>\n\u003cli>For the most flavor, first bit into the sun-kissed end opposite the stem.\u003c/li>\n\u003cli>Cooking peaches ruins the flavor.\u003c/li>\n\u003c/ul>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">\u003cstrong>Andy's Orchard\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> [\u003ca href=\"http://goo.gl/PWF8Zj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1615 Half Road\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 782-7600\u003cbr>\n\u003cstrong>Hours\u003c/strong> (store): Open May 15-December 31; weekdays, 10-6; weekends, 10-4.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/AndysOrchard\" target=\"_blank\">Andy's Orchard\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/AndysOrchard\" target=\"_blank\">@AndysOrchard\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84874/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection","authors":["5578"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_1875"],"tags":["bayareabites_13578","bayareabites_13577","bayareabites_2273","bayareabites_307","bayareabites_8293","bayareabites_2267","bayareabites_1209"],"featImg":"bayareabites_84889","label":"bayareabites"},"bayareabites_81530":{"type":"posts","id":"bayareabites_81530","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81530","score":null,"sort":[1400012249000]},"guestAuthors":[],"slug":"light-california-cherry-season-thanks-to-warm-winter-expect-higher-prices","title":"Light California Cherry Season Thanks to Warm Winter - Expect Higher Prices","publishDate":1400012249,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Once again, the warm, dry winter threw cherry trees off their game all over the state. California usually delivers the nation’s early season cherries, but with yields down around a third of what they usually are you can expect to pay a whole lot more at the market.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.calcherry.com/\">California Cherry Advisory Board\u003c/a> has estimated the crop will be \u003ca href=\"http://www.capitalpress.com/California/20140423/california-starts-harvest-of-light-cherry-crop\">25-50 percent smaller\u003c/a>. That's serious news for the state's agriculture industry. Cherries bring in $200 million dollars a year in California.\u003c/p>\n\u003cp>Jeff Columbini of Lodi Farming is in the northern part of the San Joaquin Valley, so his cherry crop is only down about 50 percent.\u003c/p>\n\u003cp>Most cherry tree varieties require a certain number of hours under 45 degrees in the winter. But warm days followed by cold nights throw off a cherry tree. \"It does not think winter is over with yet,\" Columbini says. \"It hasn't develop strong buds. And so when temperatures do start warming up in the spring, it's forced out of dormancy and we get a weak, staggered bloom, and most of those flowers do not actually make it into cherries.\"\u003c/p>\n\u003cp>What the trees want is a wet, chilly winter with fog that keeps the daytime temperatures under 55 degrees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some orchards are so bare, growers aren't bothering to pick. There's a calculation to be made. \"When there's fewer cherries on the tree, we pay higher wages,\" to offset the low yield, Columbini explains. Also, that staggered bloom results in a staggered harvest, requiring pickers to pass through an orchard repeatedly. Increase the wages, and you increase the costs, which leads to higher prices at the store.\u003c/p>\n\u003cp>Bad years are becoming more common in California, thanks to \u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\">climate change\u003c/a>. There's always crop insurance, but Columbini says he's heard rumors that some growers in the southern part of the San Joaquin Valley are getting frustrated with the spotty harvests, and pulling up their cherry trees. There are varieties that don't require as much winter chill, but they all require some chill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.murrayfamilyfarms.com/about-the-farm/\">Murray Family Farms\u003c/a> in Arvin, southeast of Bakersfield, is not pulling up any trees, yet, even though \"It's pretty terrible.\" Ashlee Beason is the farm's farmers' market director and store supervisor. She says Murray grows 27 varieties, and this year, only 12 bore fruit. \"We didn't get our chill hours this year. Early varieties came in at 50 percent. The later varieties didn't come in at all.\"\u003c/p>\n\u003cfigure id=\"attachment_81944\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Cherries2.jpg\">\u003cimg class=\"size-full wp-image-81944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Cherries2.jpg\" alt=\"California grown Cherries: eat them now, or wait for next year. Photo: Rachael Myrow\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California grown Cherries: eat them now, or wait for next year. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>This was the third year of bad harvests in a row for Murray, \"but this year is definitely the lightest.\" Just the same, Beason says the farm is going to \"hang tight\" and hold on to its cherry trees. Some varieties, like the GG1, are exclusive to Murray. \"They are pretty fabulous, the size of a small plum, sweet and juicy and dark. When we take them to the farmers' market, they will sell out.\" The farm serves Southern California farmers markets primarily, but it does get as far north as \u003ca href=\"http://www.murrayfamilyfarms.com/locations/farmers-markets/\">Las Vegas\u003c/a> and \u003ca href=\"https://www.facebook.com/SloGrangeTuesdayFarmersMarket\">San Luis Obispo\u003c/a>. Expect to pay $2 more per pound.\u003c/p>\n\u003cp>On the plus side, a smaller crop typically delivers sweeter, firmer, larger fruit. Jeff Columbini insists this year's cherries taste better, an assertion this reporter has confirmed through personal research.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cherry lovers don't need to fear deprivation. Washington and Oregon states are the bigger producers, and they start delivering in early June. But if you want to eat local cherries, don't wait: the season here ends in June.\u003c/p>\n\n","blocks":[],"excerpt":"California usually delivers the nation’s early season cherries, but with yields down around a third of what they usually are, you can expect to pay a whole lot more at the market.","status":"publish","parent":0,"modified":1651244371,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":608},"headData":{"title":"Light California Cherry Season Thanks to Warm Winter - Expect Higher Prices | KQED","description":"California usually delivers the nation’s early season cherries, but with yields down around a third of what they usually are, you can expect to pay a whole lot more at the market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Light California Cherry Season Thanks to Warm Winter - Expect Higher Prices","datePublished":"2014-05-13T20:17:29.000Z","dateModified":"2022-04-29T14:59:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81530 http://blogs.kqed.org/bayareabites/?p=81530","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/13/light-california-cherry-season-thanks-to-warm-winter-expect-higher-prices/","disqusTitle":"Light California Cherry Season Thanks to Warm Winter - Expect Higher Prices","excludeFromSiteSearch":"Include","path":"/bayareabites/81530/light-california-cherry-season-thanks-to-warm-winter-expect-higher-prices","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once again, the warm, dry winter threw cherry trees off their game all over the state. California usually delivers the nation’s early season cherries, but with yields down around a third of what they usually are you can expect to pay a whole lot more at the market.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.calcherry.com/\">California Cherry Advisory Board\u003c/a> has estimated the crop will be \u003ca href=\"http://www.capitalpress.com/California/20140423/california-starts-harvest-of-light-cherry-crop\">25-50 percent smaller\u003c/a>. That's serious news for the state's agriculture industry. Cherries bring in $200 million dollars a year in California.\u003c/p>\n\u003cp>Jeff Columbini of Lodi Farming is in the northern part of the San Joaquin Valley, so his cherry crop is only down about 50 percent.\u003c/p>\n\u003cp>Most cherry tree varieties require a certain number of hours under 45 degrees in the winter. But warm days followed by cold nights throw off a cherry tree. \"It does not think winter is over with yet,\" Columbini says. \"It hasn't develop strong buds. And so when temperatures do start warming up in the spring, it's forced out of dormancy and we get a weak, staggered bloom, and most of those flowers do not actually make it into cherries.\"\u003c/p>\n\u003cp>What the trees want is a wet, chilly winter with fog that keeps the daytime temperatures under 55 degrees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some orchards are so bare, growers aren't bothering to pick. There's a calculation to be made. \"When there's fewer cherries on the tree, we pay higher wages,\" to offset the low yield, Columbini explains. Also, that staggered bloom results in a staggered harvest, requiring pickers to pass through an orchard repeatedly. Increase the wages, and you increase the costs, which leads to higher prices at the store.\u003c/p>\n\u003cp>Bad years are becoming more common in California, thanks to \u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\">climate change\u003c/a>. There's always crop insurance, but Columbini says he's heard rumors that some growers in the southern part of the San Joaquin Valley are getting frustrated with the spotty harvests, and pulling up their cherry trees. There are varieties that don't require as much winter chill, but they all require some chill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.murrayfamilyfarms.com/about-the-farm/\">Murray Family Farms\u003c/a> in Arvin, southeast of Bakersfield, is not pulling up any trees, yet, even though \"It's pretty terrible.\" Ashlee Beason is the farm's farmers' market director and store supervisor. She says Murray grows 27 varieties, and this year, only 12 bore fruit. \"We didn't get our chill hours this year. Early varieties came in at 50 percent. The later varieties didn't come in at all.\"\u003c/p>\n\u003cfigure id=\"attachment_81944\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Cherries2.jpg\">\u003cimg class=\"size-full wp-image-81944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Cherries2.jpg\" alt=\"California grown Cherries: eat them now, or wait for next year. Photo: Rachael Myrow\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California grown Cherries: eat them now, or wait for next year. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>This was the third year of bad harvests in a row for Murray, \"but this year is definitely the lightest.\" Just the same, Beason says the farm is going to \"hang tight\" and hold on to its cherry trees. Some varieties, like the GG1, are exclusive to Murray. \"They are pretty fabulous, the size of a small plum, sweet and juicy and dark. When we take them to the farmers' market, they will sell out.\" The farm serves Southern California farmers markets primarily, but it does get as far north as \u003ca href=\"http://www.murrayfamilyfarms.com/locations/farmers-markets/\">Las Vegas\u003c/a> and \u003ca href=\"https://www.facebook.com/SloGrangeTuesdayFarmersMarket\">San Luis Obispo\u003c/a>. Expect to pay $2 more per pound.\u003c/p>\n\u003cp>On the plus side, a smaller crop typically delivers sweeter, firmer, larger fruit. Jeff Columbini insists this year's cherries taste better, an assertion this reporter has confirmed through personal research.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cherry lovers don't need to fear deprivation. Washington and Oregon states are the bigger producers, and they start delivering in early June. But if you want to eat local cherries, don't wait: the season here ends in June.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81530/light-california-cherry-season-thanks-to-warm-winter-expect-higher-prices","authors":["251"],"categories":["bayareabites_752","bayareabites_1962","bayareabites_1874","bayareabites_95","bayareabites_60"],"tags":["bayareabites_307","bayareabites_1076","bayareabites_11813","bayareabites_11672","bayareabites_17080"],"featImg":"bayareabites_81538","label":"bayareabites"},"bayareabites_13859":{"type":"posts","id":"bayareabites_13859","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13859","score":null,"sort":[1275056273000]},"guestAuthors":[],"slug":"life-is-just-a-bowl-of-cherries","title":"Life Is Just A Bowl of Cherries","publishDate":1275056273,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignleft size-full wp-image-13858\" title=\"Bowl of Iced Cherries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Bowl-of-Iced-Cherries-sm.jpg\" alt=\"Bowl of Iced Cherries\" width=\"262\" height=\"350\">Yes, it's another post about cherries. But, honestly, what did you expect? Cherries are \u003cem>everywhere\u003c/em> at the moment.\u003c/p>\n\u003cp>About this time every year, a little Depression Era song makes its return to the food blogoshpere: \u003ca href=\"http://www.youtube.com/watch?v=0x4U1NiJ7PI\">\"Life is Like A Bowl of Cherries.\"\u003c/a> One can bet that this song title will be borrowed for somebody's cheerful blog post about the fruit almost as assuredly as on can count on \u003ca href=\"http://www.youtube.com/watch?v=-4-52FsYV98\">those swallows invading the poor, decrepit Mission San Juan Capistrano\u003c/a>.\u003c/p>\n\u003cp>And, much like those damned birds, this song (words by Lew Brown and Buddy De Sylva, music by Ray Henderson*) is as chirpy as they come.\u003c/p>\n\u003cp>Not that that's necessarily such a bad thing. I mean, who couldn't use the occasional reminder to shrug one's shoulders and enjoy life?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Just have a look-see at the lyrics to see what I mean:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Life is just a bowl of cherries\u003c/p>\n\u003cp>Don't take it serious\u003c/p>\n\u003cp>Life's too mysterious\u003c/p>\n\u003cp>You work, you save, you worry so,\u003c/p>\n\u003cp>But you can't take your dough\u003c/p>\n\u003cp>When you go, go, go.\u003c/p>\n\u003cp>So keep repeating, \"It's the berries.\"\u003c/p>\n\u003cp>The strongest oak must fall.\u003c/p>\n\u003cp>The sweet things in life to you were just loaned,\u003c/p>\n\u003cp>So how can you lose what you never owned?\u003c/p>\n\u003cp>Life is just a bowl of cherries,\u003c/p>\n\u003cp>So live and laugh at it all.\u003c/p>\u003c/blockquote>\n\u003cp>Why is it that Depression Era songs cling to me (please excuse the stone fruit metaphor) like fuzz on a peach? It's probably my chronic broke-ness. And the fact that I have a penchant for music that was born about the same time as my parents. Whatever the reason, this song is stuck in my head.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am taking this as some sort of sign. Therefore, I am also taking its message to heart.\u003c/p>\n\u003cp>No longer will I over-complicate my feelings toward cherries. I will do my best not to think of them as symbols of transitory beauty, who in desperate need to retain their youth, \u003ca href=\"http://www.imbibemagazine.com/Lu-s-Brandied-Cherries\">turn to alcohol for support\u003c/a>. Instead, I will eat them and enjoy them as they come. And when I dip into a brandied one or two come winter time, I will no longer view them as \u003ca href=\"http://www.youtube.com/watch?v=WfyhaXlKNts\">Helen Lawsons-in-a-jar\u003c/a>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-13860\" title=\"Cherry Pits sm\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Cherry-Pits-sm-224x300.jpg\" alt=\"Cherry Pits sm\" width=\"224\" height=\"300\">\u003c/p>\n\u003cp>Nor will I focus on the seedier side of the cherry pit-- that hard, bitter thing that can crack a tooth or choke a baby. I will not think of them as cyanide-laced stones that, if eaten in large quantities, offer up confusion, anxiety, vomiting, and death. Nope. I will dream of cherry pit ice cream instead.\u003c/p>\n\u003cp>From now on-- or, at least until cherry season is over-- I am going to focus on the now, the keep-it-simple, life-does-not-suck message of this glorious little song.\u003c/p>\n\u003cp>And I will live and laugh at it all.\u003c/p>\n\u003cp>\u003cstrong>Fresh Cherries with Ice and Mint\u003c/strong>\u003c/p>\n\u003cp>Why ice and mint? Why not ice and mint? This is how we serve them where I work. The ice gives the natural tartness a fighting chance against the sweet, much in the way that serving a big red California Cabernet Sauvignon at cellar temperature allows the inherent acidity of the grapes to balance out hugeness of the fruit (and masks the high alcohol). The mint is crushed and torn and shredded over the ice and cherries so that, as the ice melts, the mint's essential oils gently wash over the fruit, giving the cherries a subtle little extra somthing-something.\u003c/p>\n\u003cp>It is simple genius, if you ask me.\u003c/p>\n\u003cp>If you haven't tried it, you should. If you don't want to try it, what on earth is \u003cem>wrong\u003c/em> with you?\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>A bowl's-worth of cherries. Bing, Brook, Ranier, etc. Whatever you prefer. Whatever is currently available.\u003c/p>\n\u003cp>A handful of crushed, fresh ice. Please do not use ice that has been sitting in your freezer for months. If you do, you'll be washing all sorts of interesting flavors over your cherries.\u003c/p>\n\u003cp>A few leaves of spearmint, cleaned.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash cherries, place in large bowl.\u003c/p>\n\u003cp>2. Add ice to cherries. Toss gently.\u003c/p>\n\u003cp>3. Tear mint leaves and sprinkle over cherries and ice.\u003c/p>\n\u003cp>4. Serve immediately and eat without a worry or care. Unless, of course, you crack a tooth or ingest an extreme amount of cherry pits. In that case, I advice you to contact your local dentist or poison control center, respectively.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*On an interesting note, these fellows (either in collaboration with each other with other artists) gave us a selection of more food-related songs like \"You're the Cream in My Coffee,\" \"Animal Crackers in My Soup,\" and \"Don't Sit Under The Apple Tree.\u003c/p>\n\n","blocks":[],"excerpt":"No longer will I over-complicate my feelings toward cherries. I will do my best not to think of them as symbols of transitory beauty, who in desperate need to retain their youth, turn to alcohol for support. Instead, I will eat them and enjoy them as they come. And when I dip into a brandied one or two come winter time, I will no longer view them as Helen Lawsons-in-a-jar.\r\n","status":"publish","parent":0,"modified":1275519157,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":786},"headData":{"title":"Life Is Just A Bowl of Cherries | KQED","description":"No longer will I over-complicate my feelings toward cherries. I will do my best not to think of them as symbols of transitory beauty, who in desperate need to retain their youth, turn to alcohol for support. Instead, I will eat them and enjoy them as they come. And when I dip into a brandied one or two come winter time, I will no longer view them as Helen Lawsons-in-a-jar.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Life Is Just A Bowl of Cherries","datePublished":"2010-05-28T14:17:53.000Z","dateModified":"2010-06-02T22:52:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13859 http://blogs.kqed.org/bayareabites/?p=13859","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/28/life-is-just-a-bowl-of-cherries/","disqusTitle":"Life Is Just A Bowl of Cherries","path":"/bayareabites/13859/life-is-just-a-bowl-of-cherries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-13858\" title=\"Bowl of Iced Cherries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Bowl-of-Iced-Cherries-sm.jpg\" alt=\"Bowl of Iced Cherries\" width=\"262\" height=\"350\">Yes, it's another post about cherries. But, honestly, what did you expect? Cherries are \u003cem>everywhere\u003c/em> at the moment.\u003c/p>\n\u003cp>About this time every year, a little Depression Era song makes its return to the food blogoshpere: \u003ca href=\"http://www.youtube.com/watch?v=0x4U1NiJ7PI\">\"Life is Like A Bowl of Cherries.\"\u003c/a> One can bet that this song title will be borrowed for somebody's cheerful blog post about the fruit almost as assuredly as on can count on \u003ca href=\"http://www.youtube.com/watch?v=-4-52FsYV98\">those swallows invading the poor, decrepit Mission San Juan Capistrano\u003c/a>.\u003c/p>\n\u003cp>And, much like those damned birds, this song (words by Lew Brown and Buddy De Sylva, music by Ray Henderson*) is as chirpy as they come.\u003c/p>\n\u003cp>Not that that's necessarily such a bad thing. I mean, who couldn't use the occasional reminder to shrug one's shoulders and enjoy life?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Just have a look-see at the lyrics to see what I mean:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Life is just a bowl of cherries\u003c/p>\n\u003cp>Don't take it serious\u003c/p>\n\u003cp>Life's too mysterious\u003c/p>\n\u003cp>You work, you save, you worry so,\u003c/p>\n\u003cp>But you can't take your dough\u003c/p>\n\u003cp>When you go, go, go.\u003c/p>\n\u003cp>So keep repeating, \"It's the berries.\"\u003c/p>\n\u003cp>The strongest oak must fall.\u003c/p>\n\u003cp>The sweet things in life to you were just loaned,\u003c/p>\n\u003cp>So how can you lose what you never owned?\u003c/p>\n\u003cp>Life is just a bowl of cherries,\u003c/p>\n\u003cp>So live and laugh at it all.\u003c/p>\u003c/blockquote>\n\u003cp>Why is it that Depression Era songs cling to me (please excuse the stone fruit metaphor) like fuzz on a peach? It's probably my chronic broke-ness. And the fact that I have a penchant for music that was born about the same time as my parents. Whatever the reason, this song is stuck in my head.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am taking this as some sort of sign. Therefore, I am also taking its message to heart.\u003c/p>\n\u003cp>No longer will I over-complicate my feelings toward cherries. I will do my best not to think of them as symbols of transitory beauty, who in desperate need to retain their youth, \u003ca href=\"http://www.imbibemagazine.com/Lu-s-Brandied-Cherries\">turn to alcohol for support\u003c/a>. Instead, I will eat them and enjoy them as they come. And when I dip into a brandied one or two come winter time, I will no longer view them as \u003ca href=\"http://www.youtube.com/watch?v=WfyhaXlKNts\">Helen Lawsons-in-a-jar\u003c/a>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-13860\" title=\"Cherry Pits sm\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Cherry-Pits-sm-224x300.jpg\" alt=\"Cherry Pits sm\" width=\"224\" height=\"300\">\u003c/p>\n\u003cp>Nor will I focus on the seedier side of the cherry pit-- that hard, bitter thing that can crack a tooth or choke a baby. I will not think of them as cyanide-laced stones that, if eaten in large quantities, offer up confusion, anxiety, vomiting, and death. Nope. I will dream of cherry pit ice cream instead.\u003c/p>\n\u003cp>From now on-- or, at least until cherry season is over-- I am going to focus on the now, the keep-it-simple, life-does-not-suck message of this glorious little song.\u003c/p>\n\u003cp>And I will live and laugh at it all.\u003c/p>\n\u003cp>\u003cstrong>Fresh Cherries with Ice and Mint\u003c/strong>\u003c/p>\n\u003cp>Why ice and mint? Why not ice and mint? This is how we serve them where I work. The ice gives the natural tartness a fighting chance against the sweet, much in the way that serving a big red California Cabernet Sauvignon at cellar temperature allows the inherent acidity of the grapes to balance out hugeness of the fruit (and masks the high alcohol). The mint is crushed and torn and shredded over the ice and cherries so that, as the ice melts, the mint's essential oils gently wash over the fruit, giving the cherries a subtle little extra somthing-something.\u003c/p>\n\u003cp>It is simple genius, if you ask me.\u003c/p>\n\u003cp>If you haven't tried it, you should. If you don't want to try it, what on earth is \u003cem>wrong\u003c/em> with you?\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>A bowl's-worth of cherries. Bing, Brook, Ranier, etc. Whatever you prefer. Whatever is currently available.\u003c/p>\n\u003cp>A handful of crushed, fresh ice. Please do not use ice that has been sitting in your freezer for months. If you do, you'll be washing all sorts of interesting flavors over your cherries.\u003c/p>\n\u003cp>A few leaves of spearmint, cleaned.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash cherries, place in large bowl.\u003c/p>\n\u003cp>2. Add ice to cherries. Toss gently.\u003c/p>\n\u003cp>3. Tear mint leaves and sprinkle over cherries and ice.\u003c/p>\n\u003cp>4. Serve immediately and eat without a worry or care. Unless, of course, you crack a tooth or ingest an extreme amount of cherry pits. In that case, I advice you to contact your local dentist or poison control center, respectively.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*On an interesting note, these fellows (either in collaboration with each other with other artists) gave us a selection of more food-related songs like \"You're the Cream in My Coffee,\" \"Animal Crackers in My Soup,\" and \"Don't Sit Under The Apple Tree.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13859/life-is-just-a-bowl-of-cherries","authors":["5017"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_2407","bayareabites_12"],"tags":["bayareabites_307","bayareabites_1076","bayareabites_791","bayareabites_4141","bayareabites_4142"],"label":"bayareabites"},"bayareabites_13846":{"type":"posts","id":"bayareabites_13846","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13846","score":null,"sort":[1274972422000]},"guestAuthors":[],"slug":"cherry-almond-tea-cake","title":"Cherry Almond Tea Cake","publishDate":1274972422,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cherries.jpg\" alt=\"cherries\" title=\"cherries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13847\">\u003c/p>\n\u003cp>The first cherry of the season is always the best. Although I know what a cherry tastes like, I'm still always a little pleasantly surprised when I first bite into one after months of going without. But I don't eat just any cherry. I want a cherry that is firm to the touch, the skin taut with its underlying juices, and deep deep red. Keep those mushy cherries away from me. I want no part of them. \u003c/p>\n\u003cp>In college, I once got through an especially yawn-inspiring section of \u003ca href=\"http://books.google.com/books?id=Or5CKl1ObX4C&dq=Herodotus%E2%80%99+The+Histories&printsec=frontcover&source=bn&hl=en&ei=3lb9S5ePLISONtfd-NkB&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDMQ6AEwAw#v=onepage&q&f=false\">Herodatus’ The Histories\u003c/a> by treating myself to one sweet cherry for each page I read. I remember sitting on the worn plaid couch in my apartment with a big bowl of Bing’s next to me. I read as quickly as I could, anxiously looking forward to devouring my reward after consuming a page of boring Greek history. I remember nothing of the reading assignment, but will forever savor the memory of those enticingly ripe cherries.\u003c/p>\n\u003cp>Yet as much as I love simply eating a large bowl of cherries (sans Herodatus, please), I also love to cook with this versatile fruit, especially when I can get them fresh. Usually I make a pie or tart, but this year -- with drizzly and cold weather more like November than May -- I was in the mood for a hot cup of tea and some cake. \u003c/p>\n\u003cp>Following is my recipe for Cherry Almond Tea Cake. Made with a healthy portion of almond paste, butter and a smattering of buttermilk it has a rich nutty flavor that underscores the tart sweetness of those gorgeous sun-kissed cherries now available in markets everywhere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cherry-almond-cake.jpg\" alt=\"cherry almond cake\" title=\"cherry almond cake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13848\">\u003c/p>\n\u003cp>\u003cstrong>Cherry Almond Tea Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003cbr>\n1 1/2 cups fl\u003c/strong>our\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 pound almond paste (at room temperature)\u003cbr>\n1 1/2 cups sugar\u003cbr>\n1 1/2 sticks butter (at room temperature)\u003cbr>\n1 tsp vanilla\u003cbr>\n4 eggs (at room temperature)\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1 1/2 cup pitted cherries cut in half\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 (or 325 if using a convection oven). You should also butter a 10-inch tart pan or baking dish for later use now.\u003c/p>\n\u003cp>2. Mix together the flour, baking powder, and salt.\u003c/p>\n\u003cp>3. Crumble almond paste into small pieces and place in a separate mixing bowl (use your stand mixer bowl, if you have one) along with the sugar and combine. Then cream the butter into the almond paste and sugar mixture for 2-3 minutes with your mixer on medium high.\u003c/p>\n\u003cp>4. Add your eggs, one at a time, to your almond paste/butter mixture and cream until smooth.\u003c/p>\n\u003cp>5. Add in your vanilla and buttermilk until everything is fully incorporated.\u003c/p>\n\u003cp>6. Gently fold in your flour mixture in batches, being sure not to over mix. When adding the last batch of flour, also add in the cherries and fold everything together.\u003c/p>\n\u003cp>7. Pour the batter into your prepared baking dish, using a spatula to gently flatten the top and then bake for 1 hour in a regular oven or 40-45 minutes in a convection oven. \u003c/p>\n\u003cp>8. When you can cleanly pull a toothpick from the cake, remove it from the oven and let cool. Top servings with powdered sugar.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Almond paste is made of ground almonds and sugar. It's available in most high-end grocery stores and bake shops. It should not be confused with marzipan, however, which usually contains more sugar and so could throw off the recipe a bit.\u003c/p>\n\n","blocks":[],"excerpt":"The first cherry of the season is always the best. Although I know what a cherry tastes like, I'm still always a little pleasantly surprised when I first bite into one after months of going without. But I don't eat just any cherry. I want a cherry that is firm to the touch, the skin taut with its underlying juices, and deep deep red. Keep those mushy cherries away from me. I want no part of them. ","status":"publish","parent":0,"modified":1275000789,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":597},"headData":{"title":"Cherry Almond Tea Cake | KQED","description":"The first cherry of the season is always the best. Although I know what a cherry tastes like, I'm still always a little pleasantly surprised when I first bite into one after months of going without. But I don't eat just any cherry. I want a cherry that is firm to the touch, the skin taut with its underlying juices, and deep deep red. Keep those mushy cherries away from me. I want no part of them. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cherry Almond Tea Cake","datePublished":"2010-05-27T15:00:22.000Z","dateModified":"2010-05-27T22:53:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13846 http://blogs.kqed.org/bayareabites/?p=13846","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/27/cherry-almond-tea-cake/","disqusTitle":"Cherry Almond Tea Cake","path":"/bayareabites/13846/cherry-almond-tea-cake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cherries.jpg\" alt=\"cherries\" title=\"cherries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13847\">\u003c/p>\n\u003cp>The first cherry of the season is always the best. Although I know what a cherry tastes like, I'm still always a little pleasantly surprised when I first bite into one after months of going without. But I don't eat just any cherry. I want a cherry that is firm to the touch, the skin taut with its underlying juices, and deep deep red. Keep those mushy cherries away from me. I want no part of them. \u003c/p>\n\u003cp>In college, I once got through an especially yawn-inspiring section of \u003ca href=\"http://books.google.com/books?id=Or5CKl1ObX4C&dq=Herodotus%E2%80%99+The+Histories&printsec=frontcover&source=bn&hl=en&ei=3lb9S5ePLISONtfd-NkB&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDMQ6AEwAw#v=onepage&q&f=false\">Herodatus’ The Histories\u003c/a> by treating myself to one sweet cherry for each page I read. I remember sitting on the worn plaid couch in my apartment with a big bowl of Bing’s next to me. I read as quickly as I could, anxiously looking forward to devouring my reward after consuming a page of boring Greek history. I remember nothing of the reading assignment, but will forever savor the memory of those enticingly ripe cherries.\u003c/p>\n\u003cp>Yet as much as I love simply eating a large bowl of cherries (sans Herodatus, please), I also love to cook with this versatile fruit, especially when I can get them fresh. Usually I make a pie or tart, but this year -- with drizzly and cold weather more like November than May -- I was in the mood for a hot cup of tea and some cake. \u003c/p>\n\u003cp>Following is my recipe for Cherry Almond Tea Cake. Made with a healthy portion of almond paste, butter and a smattering of buttermilk it has a rich nutty flavor that underscores the tart sweetness of those gorgeous sun-kissed cherries now available in markets everywhere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cherry-almond-cake.jpg\" alt=\"cherry almond cake\" title=\"cherry almond cake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13848\">\u003c/p>\n\u003cp>\u003cstrong>Cherry Almond Tea Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003cbr>\n1 1/2 cups fl\u003c/strong>our\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 pound almond paste (at room temperature)\u003cbr>\n1 1/2 cups sugar\u003cbr>\n1 1/2 sticks butter (at room temperature)\u003cbr>\n1 tsp vanilla\u003cbr>\n4 eggs (at room temperature)\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1 1/2 cup pitted cherries cut in half\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 (or 325 if using a convection oven). You should also butter a 10-inch tart pan or baking dish for later use now.\u003c/p>\n\u003cp>2. Mix together the flour, baking powder, and salt.\u003c/p>\n\u003cp>3. Crumble almond paste into small pieces and place in a separate mixing bowl (use your stand mixer bowl, if you have one) along with the sugar and combine. Then cream the butter into the almond paste and sugar mixture for 2-3 minutes with your mixer on medium high.\u003c/p>\n\u003cp>4. Add your eggs, one at a time, to your almond paste/butter mixture and cream until smooth.\u003c/p>\n\u003cp>5. Add in your vanilla and buttermilk until everything is fully incorporated.\u003c/p>\n\u003cp>6. Gently fold in your flour mixture in batches, being sure not to over mix. When adding the last batch of flour, also add in the cherries and fold everything together.\u003c/p>\n\u003cp>7. Pour the batter into your prepared baking dish, using a spatula to gently flatten the top and then bake for 1 hour in a regular oven or 40-45 minutes in a convection oven. \u003c/p>\n\u003cp>8. When you can cleanly pull a toothpick from the cake, remove it from the oven and let cool. Top servings with powdered sugar.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Almond paste is made of ground almonds and sugar. It's available in most high-end grocery stores and bake shops. It should not be confused with marzipan, however, which usually contains more sugar and so could throw off the recipe a bit.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13846/cherry-almond-tea-cake","authors":["5016"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_4127","bayareabites_307","bayareabites_4128","bayareabites_4126"],"label":"bayareabites"},"bayareabites_4829":{"type":"posts","id":"bayareabites_4829","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4829","score":null,"sort":[1246026429000]},"guestAuthors":[],"slug":"clafoutis-the-pride-is-in-the-pudding","title":"Clafoutis: The Pride Is in the Pudding","publishDate":1246026429,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/phpgrzwtopm.jpg\" alt=\"Clafoutis\" title=\"Clafoutis\" width=\"285\" height=\"350\" class=\"alignleft size-full wp-image-4830\">Well happy Pride weekend and all that.\u003c/p>\n\u003cp>Frankly, I had conveniently managed to forget about it until my friend \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean\u003c/a> mentioned that \u003ca href=\"http://www.imdb.com/name/nm0001458/\">Cloris Leachman\u003c/a> was to be Grand Marshall in this weekend's big parade.\u003c/p>\n\u003cp>I've never much cared for Pride Weekend. It's not that I don't enjoy being gay, because I do. I can reference old movies with abandon, not worry about child support payments, and get away with saying things that most straights would never dare to.\u003c/p>\n\u003cp>And, of course, I am proud of the fact that I know who Cloris Leachman is. I think every homosexual is required by law to quote freely and liberally from The Mary Tyler Moore Show.\u003c/p>\n\u003cp>I love being gay. I just don't love big parades-- they make me wonder how I'm supposed to get across town. It's kind of like how I feel about Christmas. I love the spirit of the thing, but I hate the clothes, the crowds, and the decorative motifs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So no pink today, no Sarah-Tucker-there's-a-rainbow-on-your-table.\u003c/p>\n\u003cp>But there is fruit.\u003c/p>\n\u003cp>That's the best tie-in I can think of for clafoutis.\u003c/p>\n\u003cp>Clafoutis\u003c/p>\n\u003cp>Many of you know this dessert already-- it is, at heart, baked pancake batter dotted with fruit. There are recipes for apricot clafoutis (delicious), \u003ca href=\"http://www.youtube.com/watch?v=x-kdpSl2Y4g\">clementine clafoutis\u003c/a> (if you don't know how I feel about clementines, \u003ca href=\"http://michaelprocopio.wordpress.com/2008/02/20/my-insert-adjective-of-your-choice-clementine/\">please visit here\u003c/a>), and eggplant clafoutis (?). If you can stick it into pancake batter, it's probably been made into a clafoutis.\u003c/p>\n\u003cp>A traditional clafoutis, however, is to be made with cherries. Amen.\u003c/p>\n\u003cp>Some folks run with the pancake theme, serving them warm and puffy and fresh from the oven for breakfast like one would a Dutch Apple Pancake. Do what you will, but the flavors blend together and texture becomes more custard-like if you have the patience to allow it to spend the night in your refrigerator.\u003c/p>\n\u003cp>The clafoutis is sort of like a Pride weekend trick-- if light and fluffy, fresh and hot is your thing, go for it. Out of your life and on to the next dessert, as it were. I just happen to prefer my clafoutis after it has hung around my kitchen for a little bit and settled down.\u003c/p>\n\u003cp>And I'm kind of proud of that.\u003c/p>\n\u003cp>\u003cstrong>Cherry-Almond Clafoutis\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 to 8-ish, depending upon how you slice it.\u003c/p>\n\u003cp>This charming, no-fuss little number hails from the Limousin region of France, located not quite in the heart of the country, but more or less where the liver might be located.\u003c/p>\n\u003cp>Traditional clafoutis calls for leaving the pits in the cherries, the wisdom being that the pits lend a pleasant almond-like flavor to the dish. Of course, there are so few people left living in the Limousin region and those who remain are mostly elderly, that chipping a tooth is not considered much of a risk.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound of cherries (or enough to populate the surface of an 8-inch pan without touching each other), pitted or not pitted. The choice and the risk is yours.\u003c/p>\n\u003cp>1/2 cup all-purpose flour\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>3/4 cups heavy cream (you can get away with using milk, but the day-after texture will suffer greatly, I promise).\u003c/p>\n\u003cp>6 tablespoons sugar\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>1/2 teaspoon almond extract\u003c/p>\n\u003cp>1/3 to 1/2 cup toasted slivered almonds\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350° F\u003c/p>\n\u003cp>2. In a blender, combine eggs, flour, cream, salt, and 2 tablespoons of sugar. Blend well, scraping down the sides of the blender from time to time. Or whisk aggressively. Your choice. When blended, add half the slivered almonds to the batter and stir them about.\u003c/p>\n\u003cp>3. In an 8-inch cast iron skillet or heat-proof baking pan, add butter and 2 tablespoons sugar until all is melted, slightly nutty-smelling, and syrupy. Add cherries; cooking and coating them for about two minutes.\u003c/p>\n\u003cp>4. Pour the batter gently into the pan around the cherries. Sprinkle the remaining sugar over the and pop into the center of your oven.\u003c/p>\n\u003cp>5. Bake for about 45 minutes, or until sufficiently browned and puffy, remove from the oven and let cool.\u003c/p>\n\u003cp>6. If your clafoutis is not sufficiently browned and puffy, do as I both say and do-- sprinkle the remaining almonds over the top and pop it under the broiler. Works like a charm unless you burn it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Dust with powdered sugar for garnish just before serving with crème fraîche, lightly whipped cream, or all by itself.\u003c/p>\n\n","blocks":[],"excerpt":"Well happy Pride weekend and all that.\r\n\r\nFrankly, I had conveniently managed to forget about it until my friend \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean\u003c/a> mentioned that \u003ca href=\"http://www.imdb.com/name/nm0001458/\">Chloris Leachman\u003c/a> was to be Grand Marshall in this weekend's big parade.\r\n\r\nI've never much cared for Pride Weekend. It's not that I don't enjoy being gay, because I do. I can freely quote old movies, not worry about child support payments, and get away with saying things that most straight would never dare to.","status":"publish","parent":0,"modified":1246571352,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":787},"headData":{"title":"Clafoutis: The Pride Is in the Pudding | KQED","description":"Well happy Pride weekend and all that.\r\n\r\nFrankly, I had conveniently managed to forget about it until my friend Sean mentioned that Chloris Leachman was to be Grand Marshall in this weekend's big parade.\r\n\r\nI've never much cared for Pride Weekend. It's not that I don't enjoy being gay, because I do. I can freely quote old movies, not worry about child support payments, and get away with saying things that most straight would never dare to.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Clafoutis: The Pride Is in the Pudding","datePublished":"2009-06-26T14:27:09.000Z","dateModified":"2009-07-02T21:49:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"4829 http://blogs.kqed.org/bayareabites/?p=4829","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/26/clafoutis-the-pride-is-in-the-pudding/","disqusTitle":"Clafoutis: The Pride Is in the Pudding","path":"/bayareabites/4829/clafoutis-the-pride-is-in-the-pudding","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/phpgrzwtopm.jpg\" alt=\"Clafoutis\" title=\"Clafoutis\" width=\"285\" height=\"350\" class=\"alignleft size-full wp-image-4830\">Well happy Pride weekend and all that.\u003c/p>\n\u003cp>Frankly, I had conveniently managed to forget about it until my friend \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean\u003c/a> mentioned that \u003ca href=\"http://www.imdb.com/name/nm0001458/\">Cloris Leachman\u003c/a> was to be Grand Marshall in this weekend's big parade.\u003c/p>\n\u003cp>I've never much cared for Pride Weekend. It's not that I don't enjoy being gay, because I do. I can reference old movies with abandon, not worry about child support payments, and get away with saying things that most straights would never dare to.\u003c/p>\n\u003cp>And, of course, I am proud of the fact that I know who Cloris Leachman is. I think every homosexual is required by law to quote freely and liberally from The Mary Tyler Moore Show.\u003c/p>\n\u003cp>I love being gay. I just don't love big parades-- they make me wonder how I'm supposed to get across town. It's kind of like how I feel about Christmas. I love the spirit of the thing, but I hate the clothes, the crowds, and the decorative motifs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So no pink today, no Sarah-Tucker-there's-a-rainbow-on-your-table.\u003c/p>\n\u003cp>But there is fruit.\u003c/p>\n\u003cp>That's the best tie-in I can think of for clafoutis.\u003c/p>\n\u003cp>Clafoutis\u003c/p>\n\u003cp>Many of you know this dessert already-- it is, at heart, baked pancake batter dotted with fruit. There are recipes for apricot clafoutis (delicious), \u003ca href=\"http://www.youtube.com/watch?v=x-kdpSl2Y4g\">clementine clafoutis\u003c/a> (if you don't know how I feel about clementines, \u003ca href=\"http://michaelprocopio.wordpress.com/2008/02/20/my-insert-adjective-of-your-choice-clementine/\">please visit here\u003c/a>), and eggplant clafoutis (?). If you can stick it into pancake batter, it's probably been made into a clafoutis.\u003c/p>\n\u003cp>A traditional clafoutis, however, is to be made with cherries. Amen.\u003c/p>\n\u003cp>Some folks run with the pancake theme, serving them warm and puffy and fresh from the oven for breakfast like one would a Dutch Apple Pancake. Do what you will, but the flavors blend together and texture becomes more custard-like if you have the patience to allow it to spend the night in your refrigerator.\u003c/p>\n\u003cp>The clafoutis is sort of like a Pride weekend trick-- if light and fluffy, fresh and hot is your thing, go for it. Out of your life and on to the next dessert, as it were. I just happen to prefer my clafoutis after it has hung around my kitchen for a little bit and settled down.\u003c/p>\n\u003cp>And I'm kind of proud of that.\u003c/p>\n\u003cp>\u003cstrong>Cherry-Almond Clafoutis\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 to 8-ish, depending upon how you slice it.\u003c/p>\n\u003cp>This charming, no-fuss little number hails from the Limousin region of France, located not quite in the heart of the country, but more or less where the liver might be located.\u003c/p>\n\u003cp>Traditional clafoutis calls for leaving the pits in the cherries, the wisdom being that the pits lend a pleasant almond-like flavor to the dish. Of course, there are so few people left living in the Limousin region and those who remain are mostly elderly, that chipping a tooth is not considered much of a risk.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound of cherries (or enough to populate the surface of an 8-inch pan without touching each other), pitted or not pitted. The choice and the risk is yours.\u003c/p>\n\u003cp>1/2 cup all-purpose flour\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>3/4 cups heavy cream (you can get away with using milk, but the day-after texture will suffer greatly, I promise).\u003c/p>\n\u003cp>6 tablespoons sugar\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>1/2 teaspoon almond extract\u003c/p>\n\u003cp>1/3 to 1/2 cup toasted slivered almonds\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350° F\u003c/p>\n\u003cp>2. In a blender, combine eggs, flour, cream, salt, and 2 tablespoons of sugar. Blend well, scraping down the sides of the blender from time to time. Or whisk aggressively. Your choice. When blended, add half the slivered almonds to the batter and stir them about.\u003c/p>\n\u003cp>3. In an 8-inch cast iron skillet or heat-proof baking pan, add butter and 2 tablespoons sugar until all is melted, slightly nutty-smelling, and syrupy. Add cherries; cooking and coating them for about two minutes.\u003c/p>\n\u003cp>4. Pour the batter gently into the pan around the cherries. Sprinkle the remaining sugar over the and pop into the center of your oven.\u003c/p>\n\u003cp>5. Bake for about 45 minutes, or until sufficiently browned and puffy, remove from the oven and let cool.\u003c/p>\n\u003cp>6. If your clafoutis is not sufficiently browned and puffy, do as I both say and do-- sprinkle the remaining almonds over the top and pop it under the broiler. Works like a charm unless you burn it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Dust with powdered sugar for garnish just before serving with crème fraîche, lightly whipped cream, or all by itself.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4829/clafoutis-the-pride-is-in-the-pudding","authors":["5017"],"categories":["bayareabites_1516","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_307","bayareabites_2320","bayareabites_2321"],"label":"bayareabites"},"bayareabites_3712":{"type":"posts","id":"bayareabites_3712","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3712","score":null,"sort":[1242137864000]},"guestAuthors":[],"slug":"spring-farmers-market-highlights","title":"Spring Farmers Market Highlights","publishDate":1242137864,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/cherries.jpg\" alt=\"cherries\" title=\"cherries\" width=\"400\" height=\"266\" class=\"alignleft size-full wp-image-3713\">\u003c/p>\n\u003cp>It's an exciting time around the farmers market these days. I hadn't been to the market for about two weeks, and was amazed at how much the market changed in a short amount of time. There is a promise of summer fruit in the air, and the spring vegetables are in abundance. Here are some of the things I am looking forward to this month:\u003c/p>\n\u003cp>\u003cstrong>CHERRIES\u003c/strong>\u003c/p>\n\u003cp>Cherries are making their way to the market, and should be available for approximately a month. We usually see the Brooks variety cherry first which is a crisp, tart cherry. That will be followed by Bing cherries, Rainier and sour cherries among other varieties. I am partial to Bing cherries from \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranch\u003c/a> -- Mr. Lagier brings them to the market when they're perfectly ripe and delicious. This year, I will be keeping an eye out for sour cherries, as they make for a delicious \u003ca href=\"http://www.saveur.com/article/drink-recipes/Brandied-Cherries\">brandied fruit\u003c/a> which can then be used throughout the year for cocktails and desserts.\u003c/p>\n\u003cp>\u003cstrong>POTATOES\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/03/tis-the-season-new-potatoes/\">A while back\u003c/a>, I told you about new potatoes -- the beginning of the season potatoes that are spectacular in flavor and freshness. I'm happy to report that they are back and I spotted them at the \u003ca href=\"http://www.ecologycenter.org\">Berkeley Farmers Market\u003c/a> last week at the \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> booth. They are expected at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> in the next month or so.\u003cbr>\n\u003cstrong>\u003cbr>\nPEAS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/07/fresh-spring-pea-soup/\">Denise\u003c/a> told you about making a pea soup this week, and I am looking forward to trying out that recipe. The fact of the matter is that my peas rarely make it past the shelling stage as I usually eat them raw or slightly steamed. But if you have the willpower, now is an excellent time to shell and freeze peas. My favorite place to purchase them is the \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> booth that is in many local farmers markets.\u003c/p>\n\u003cp>\u003cstrong>STRAWBERRIES\u003c/strong>\u003c/p>\n\u003cp>Northern California is very lucky: our strawberries have an extremely long fruit season, and we will have them around for a while. Still, this is the perfect time to buy strawberries and freeze them if you can. If you have room, I suggest hulling the berries and freezing on a large cookie tray before storing in a freezer bag. I buy mine from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Farm\u003c/a> and from \u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>ALMOND BUTTER\u003c/strong>\u003c/p>\n\u003cp>This is not really a seasonal product, but I just wanted to give a shout-out for Greg Massa's excellent Almond Butter. You may know \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> farm for selling really delicious brown rice at many Bay Area markets. If you check his booth carefully, you will notice an almond butter that he has been producing for a few months. I am addicted to this almond butter, and highly recommend trying it. It's pricey, but if you eat almond butter as slowly as I do, you'll only be making the investment every few months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you looking forward to at the market this month? \u003c/p>\n\n","blocks":[],"excerpt":"It's an exciting time around the farmers market these days. I hadn't been to the market for about two weeks, and was amazed at how much the market changed in a short amount of time. There is a promise of summer fruit in the air, and the spring vegetables are in abundance. Here are some of the things I am looking forward to this month.","status":"publish","parent":0,"modified":1241900757,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":494},"headData":{"title":"Spring Farmers Market Highlights | KQED","description":"It's an exciting time around the farmers market these days. I hadn't been to the market for about two weeks, and was amazed at how much the market changed in a short amount of time. There is a promise of summer fruit in the air, and the spring vegetables are in abundance. Here are some of the things I am looking forward to this month.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spring Farmers Market Highlights","datePublished":"2009-05-12T14:17:44.000Z","dateModified":"2009-05-09T20:25:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3712 http://blogs.kqed.org/bayareabites/?p=3712","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/12/spring-farmers-market-highlights/","disqusTitle":"Spring Farmers Market Highlights","path":"/bayareabites/3712/spring-farmers-market-highlights","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/cherries.jpg\" alt=\"cherries\" title=\"cherries\" width=\"400\" height=\"266\" class=\"alignleft size-full wp-image-3713\">\u003c/p>\n\u003cp>It's an exciting time around the farmers market these days. I hadn't been to the market for about two weeks, and was amazed at how much the market changed in a short amount of time. There is a promise of summer fruit in the air, and the spring vegetables are in abundance. Here are some of the things I am looking forward to this month:\u003c/p>\n\u003cp>\u003cstrong>CHERRIES\u003c/strong>\u003c/p>\n\u003cp>Cherries are making their way to the market, and should be available for approximately a month. We usually see the Brooks variety cherry first which is a crisp, tart cherry. That will be followed by Bing cherries, Rainier and sour cherries among other varieties. I am partial to Bing cherries from \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranch\u003c/a> -- Mr. Lagier brings them to the market when they're perfectly ripe and delicious. This year, I will be keeping an eye out for sour cherries, as they make for a delicious \u003ca href=\"http://www.saveur.com/article/drink-recipes/Brandied-Cherries\">brandied fruit\u003c/a> which can then be used throughout the year for cocktails and desserts.\u003c/p>\n\u003cp>\u003cstrong>POTATOES\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/03/tis-the-season-new-potatoes/\">A while back\u003c/a>, I told you about new potatoes -- the beginning of the season potatoes that are spectacular in flavor and freshness. I'm happy to report that they are back and I spotted them at the \u003ca href=\"http://www.ecologycenter.org\">Berkeley Farmers Market\u003c/a> last week at the \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> booth. They are expected at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> in the next month or so.\u003cbr>\n\u003cstrong>\u003cbr>\nPEAS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/07/fresh-spring-pea-soup/\">Denise\u003c/a> told you about making a pea soup this week, and I am looking forward to trying out that recipe. The fact of the matter is that my peas rarely make it past the shelling stage as I usually eat them raw or slightly steamed. But if you have the willpower, now is an excellent time to shell and freeze peas. My favorite place to purchase them is the \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> booth that is in many local farmers markets.\u003c/p>\n\u003cp>\u003cstrong>STRAWBERRIES\u003c/strong>\u003c/p>\n\u003cp>Northern California is very lucky: our strawberries have an extremely long fruit season, and we will have them around for a while. Still, this is the perfect time to buy strawberries and freeze them if you can. If you have room, I suggest hulling the berries and freezing on a large cookie tray before storing in a freezer bag. I buy mine from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Farm\u003c/a> and from \u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>ALMOND BUTTER\u003c/strong>\u003c/p>\n\u003cp>This is not really a seasonal product, but I just wanted to give a shout-out for Greg Massa's excellent Almond Butter. You may know \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> farm for selling really delicious brown rice at many Bay Area markets. If you check his booth carefully, you will notice an almond butter that he has been producing for a few months. I am addicted to this almond butter, and highly recommend trying it. It's pricey, but if you eat almond butter as slowly as I do, you'll only be making the investment every few months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you looking forward to at the market this month? \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3712/spring-farmers-market-highlights","authors":["5019"],"categories":["bayareabites_1874","bayareabites_95","bayareabites_60"],"tags":["bayareabites_2159","bayareabites_307","bayareabites_656","bayareabites_14747","bayareabites_500","bayareabites_2160","bayareabites_2162","bayareabites_2141","bayareabites_300","bayareabites_2161","bayareabites_2163"],"label":"bayareabites"},"bayareabites_1057":{"type":"posts","id":"bayareabites_1057","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1057","score":null,"sort":[1210870736000]},"guestAuthors":[],"slug":"cherries-are-ripe","title":"Cherries Are Ripe!","publishDate":1210870736,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cherry1.jpg\" alt=\"cherry1.jpg\">\u003c/p>\n\u003cp>In late spring when the first cherries would appear at the Dallas farmers' market, my mom would sing her little cherry ditty: \"Cherries are ripe...\" Granted, it doesn't sound like much—it's only a 3-word phrase—and she did sing it much more often than as an annual welcome to the little stone fruit, but I can't look at cherries anymore without hearing her singsong voice. \u003c/p>\n\u003cp>Cherries are finally making an appearance at Bay Area farmers' markets, and starting to taste less like watery insipid blobs and more like juicy flavorful sweet little gems.\u003c/p>\n\u003cp>While I typically like to eat my cherries out of hand, I will eat any fruit baked, especially if it's surrounded by pastry, custard, or cake. So what happens when you merge all three and throw in some cherries? You get a heavenly, crispy-on-the-outside, custardy on the inside, pancakey \u003cstrong>Cherry Oven Pancake\u003c/strong>.\u003c/p>\n\u003cp>Modeled after the German apple oven pancake (also known as a \u003ca href=\"http://en.wikipedia.org/wiki/Dutch_baby_pancake\">Dutch baby\u003c/a>), this incredibly easy, impressive dessert is as much science experiment as it is full-on delicious. Into the oven goes a thin batter, and out comes a big puffy surprise. Make sure you call your kids, your guests, or at least your dog in to see it as you pull it from the oven so they will be in awe of your culinary prowess.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cherry2.jpg\" alt=\"cherry2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Cherry Oven Pancake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 eggs\u003cbr>\n1 cup whole milk\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 tablespoon sugar\u003cbr>\n1/2 cup flour\u003cbr>\n2 tablespoons butter\u003cbr>\n1/4 cup dark brown sugar\u003cbr>\n2 cups cherries, pitted\u003cbr>\n1/4 cup sliced almonds (optional)\u003cbr>\nPowdered sugar, maple syrup, or lemon wedges for serving\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cherry3.jpg\" alt=\"cherry3.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 450F. Puree the eggs, milk, vanilla, salt, and sugar in a blender until smooth. Add the flour, and puree again until smooth.\u003c/p>\n\u003cp>2. Over medium heat, melt the butter in a 10-inch cast iron pan and warm just until it starts to brown, then add the dark brown sugar, and stir with a wooden spoon until it starts to melt. Add the cherries and sauté until they start to release their juices, about 1 minute.\u003c/p>\n\u003cp>3. Turn off the heat and pour the batter into the pan. If you are using the almonds, sprinkle them evenly over the top of the batter. Quickly place the pan in the oven. Reduce the heat to 425F and bake until puffed and golden, about 20 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Sprinkle with powdered sugar or serve with maple syrup or a squeeze of lemon.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1210870776,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":437},"headData":{"title":"Cherries Are Ripe! | KQED","description":"In late spring when the first cherries would appear at the Dallas farmers' market, my mom would sing her little cherry ditty: "Cherries are ripe..." Granted, it doesn't sound like much—it's only a 3-word phrase—and she did sing it much more often than as an annual welcome to the little stone fruit, but I can't","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cherries Are Ripe!","datePublished":"2008-05-15T16:58:56.000Z","dateModified":"2008-05-15T16:59:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1057 http://blogs.kqed.org/bayareabites/2008/05/15/cherries-are-ripe/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/05/15/cherries-are-ripe/","disqusTitle":"Cherries Are Ripe!","path":"/bayareabites/1057/cherries-are-ripe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cherry1.jpg\" alt=\"cherry1.jpg\">\u003c/p>\n\u003cp>In late spring when the first cherries would appear at the Dallas farmers' market, my mom would sing her little cherry ditty: \"Cherries are ripe...\" Granted, it doesn't sound like much—it's only a 3-word phrase—and she did sing it much more often than as an annual welcome to the little stone fruit, but I can't look at cherries anymore without hearing her singsong voice. \u003c/p>\n\u003cp>Cherries are finally making an appearance at Bay Area farmers' markets, and starting to taste less like watery insipid blobs and more like juicy flavorful sweet little gems.\u003c/p>\n\u003cp>While I typically like to eat my cherries out of hand, I will eat any fruit baked, especially if it's surrounded by pastry, custard, or cake. So what happens when you merge all three and throw in some cherries? You get a heavenly, crispy-on-the-outside, custardy on the inside, pancakey \u003cstrong>Cherry Oven Pancake\u003c/strong>.\u003c/p>\n\u003cp>Modeled after the German apple oven pancake (also known as a \u003ca href=\"http://en.wikipedia.org/wiki/Dutch_baby_pancake\">Dutch baby\u003c/a>), this incredibly easy, impressive dessert is as much science experiment as it is full-on delicious. Into the oven goes a thin batter, and out comes a big puffy surprise. Make sure you call your kids, your guests, or at least your dog in to see it as you pull it from the oven so they will be in awe of your culinary prowess.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cherry2.jpg\" alt=\"cherry2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Cherry Oven Pancake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 eggs\u003cbr>\n1 cup whole milk\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 tablespoon sugar\u003cbr>\n1/2 cup flour\u003cbr>\n2 tablespoons butter\u003cbr>\n1/4 cup dark brown sugar\u003cbr>\n2 cups cherries, pitted\u003cbr>\n1/4 cup sliced almonds (optional)\u003cbr>\nPowdered sugar, maple syrup, or lemon wedges for serving\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cherry3.jpg\" alt=\"cherry3.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 450F. Puree the eggs, milk, vanilla, salt, and sugar in a blender until smooth. Add the flour, and puree again until smooth.\u003c/p>\n\u003cp>2. Over medium heat, melt the butter in a 10-inch cast iron pan and warm just until it starts to brown, then add the dark brown sugar, and stir with a wooden spoon until it starts to melt. Add the cherries and sauté until they start to release their juices, about 1 minute.\u003c/p>\n\u003cp>3. Turn off the heat and pour the batter into the pan. If you are using the almonds, sprinkle them evenly over the top of the batter. Quickly place the pan in the oven. Reduce the heat to 425F and bake until puffed and golden, about 20 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Sprinkle with powdered sugar or serve with maple syrup or a squeeze of lemon.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1057/cherries-are-ripe","authors":["5015"],"categories":["bayareabites_1653","bayareabites_12"],"tags":["bayareabites_307","bayareabites_1023"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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