Want a way to savor the flavor of local cherries this winter?
Try this simple recipe for brandied cherries. They make excellent Christmas gifts! This recipe was provided by Viridian Farms.
4 pounds dark cherries
5 cups sugar
2 cups water
1 1/2 cups brandy
Trim the stems of the cherries to within 1” of the fruit. Bring 1 cup sugar and 3 cups water to a boil in a saucepan over medium heat. Blanch the cherries, one cup at a time, for 2 minutes in the simmering syrup, remove to a platter with a slotted spoon and cool. Add remaining sugar to the syrup and cook until the sugar is dissolved and the syrup is at the boiling point. Remove from heat and cool. Spoon the cherries into sterilized pint jars. Add the brandy to the cooled syrup, pour over the cherries and seal. Keep in a cool dry place for 4 months be before using. Makes about 6 pints.
Searching for the illusive tart pie cherry? They can be hard to find, but if you hurry you should be able to find them at the EASTBANK MARKET this week at Tamiyasu Orchards and at the PSU MARKET this Saturday at La Mancha Ranch. Both vendors are certified organic.
Napoleon and Royal Ann are the same cherry - what you call them depends if you are French or English!
2 cups sugar
1 1/2 cups water
2/3 cup cider vinegar
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
a dash each of salt, ground cloves,
and nutmeg
3 jalapeno peppers sliced
2 lb sweet cherries (like bings),
pitted and coarsely chopped
1 large granny smith or pippin apple,
cored and chopped
Combine ingredients in large heavy saucepan. Bring to a boil and simmer until slightly thickened. Skim foam from surface as needed.
Remove from heat and let sit for five minutes, then ladle into hot sterilized jars and either freeze or hot-water bath process (canning).
For freezer jam: Seal jar, cool overnight then and freeze up to 1 year. Can be refrigerated after opening for 3 weeks.
For canning: Seal & process jars in a hot water bath for 10 minutes. Cool and store in a dark place.
Note: if you prefer a thick preserve, you may wish to add pectin while cooking
Recipe by Marjorie Halford
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Everyone is familiar with Bing cherries, but did you know that market farmers grow at least 12 other varieties? This Saturday the Food Squad at Taste the Place will gather samples of each variety at the market to give you the opportunity to taste them side-by-side. Identify your favorite and learn what makes it special! Of course, not all varieties are at the market at the same time – some are early bloomers and some late, but July is peak season for cherries in our region. Click here for a list of cherry growers at PFM,
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Let PFM teach your kids an appreciation for local food and farmers while cultivating their culinary skills at Kids Cook, a series of interactive cooking classes at the market. Space is still available in the following classes: JULY 22 AUG 5 AUG 19 |
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In a “mooove” to support local Northwest farms, Organic Valley Family of Farms, the nation’s largest, independent organic farmers cooperative, has donated $10,000 to Portland Farmers Market. Organic Valley’s generous donation will fund education programs and support operational costs for the Market, which has experienced steady growth with the rise in consumer demand for sustainably and organically grown foods. In addition, Organic Valley farmers and staff will volunteer at the market’s monthly special events and provide product donations for summertime kids’ cooking classes and weekly chef cooking demonstrations. “Organic Valley wants to help keep rural family farms healthy and vital,” says Jon Bansen, a Monmouth, Ore. dairy farmer and member of Organic Valley cooperative. “As an organic farmer co-op, it makes perfect sense for us to support the farmers market given the positive impact it has on keeping the tradition of family farming alive.” Based in La Farge, WI, the cooperative has 31 dairy farmers in Oregon, Washington and Idaho who provide a direct and local supply of Organic Valley brand fluid milk to the residents and foodservice community of the Pacific Northwest. “Organic Valley’s generous sponsorship will help further our market’s mission of supporting local agriculture, and is proof of the cooperative’s commitment to the region’s farmers,” said Dianne Stefani-Ruff, executive director of Portland Farmers Market. Organic Valley joins other Portland Farmers Market sponsors including, West Coast Bank, New Seasons Markets, The Portland Clinic and The Oregonian. |
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The American Cheese Society's 23rd annual conference, Exploring Cheese Frontiers, will be held July 19-22, 2006 at the Portland Hilton Hotel, 921 SW Sixth Avenue. The conference highlight, The Festival of Cheese, is open to the public on Saturday, July 22, from 4-9 p.m. Always a conference highlight, The Festival of Cheese showcases more than 1,000 artisan cheeses from cheesemakers around the country. Sample your way through unusual cheeses and more familiar ones - from American originals to the vast array of cheddars and blue cheeses. This is a unique opportunity to taste almost every cheese made in America, many which never make it further than 10 miles from home. Local chefs will prepare "cheesy" dishes for tasting, along witha wide selection of Oregon wine and beer in the Festival Marketplace Winners of the 2006 Cheese Competition will also be featured. Tickets are $65 per person in advance; $75 at the door. Tickets can be reserved by calling the American Cheese Society at 502-583-3783 or visit |
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THANK YOU 2006 SEASON SPONSORS
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