Capturing summer’s arrival
BY JORDAN CHAMPAGNE
They say that “life is a bowl of cherries” for a reason. It is not a bowl of oranges or bananas or onions. Wherever they grow, cherries are the grand kickoff party for summer’s fun: They are tart and sweet and juicy and promise the hot days of summer have arrived!
Cherries and apricots are inextricably linked in my mind because they are the two crops that Van Dyke Ranch in Gilroy focuses on—and grows amazingly. I am usually pretty flexible with my food choices as long as they are local and organic. For instance, I will eat organic strawberries from a variety of local farmers, and I enjoy their diverse flavors and nuances. Not so with cherries. The Van Dykes have been growing Blenheim Apricots and Bing Cherries in southern Santa Clara County since 1921 and grow fruit that meets your high expectations every time. Five generations later, they have the attention and knowledge to ensure that they provide the most amazing harvest every year.
Cherries are actually a big reason that I began to preserve fruit. Cherries only have a window of perfection of 10 days to harvest from any one tree. So we have 10 days in June to celebrate life—and then what? It just is not enough time.
Cherries are a fruit just begging to be preserved to extend the celebration of their short season. So do not plan your vacations for early June because the harvest is short and varies, and you just may miss it!
Blenheim apricots are a fruit that just wants to become jam. I think that they are one of the rare fruits that actually become better when they are cooked with a little sugar and lemon juice. The color really pops, and the flavor develops rich undertones that are too subtle in raw form. Apricots are the best fruit to experiment with in your initial trials of making jam, as they just want to cook down and jump into the jar.
You can check our website for workshops to brush up on your summer preserving skills.
Note: I must say that it is very hard for me to write a summer article and not talk about pickling cucumbers, but I had to rein it in. We have included a recipe for crunchy sour dills on the website. Please go to www.ediblemontereybay.com and click on the “RECIPES” tab.
Jordan Champagne is the co-owner and founder of Happy Girl Kitchen Co. She has a passion for preserving the local, organic harvest and loves sharing the secrets she has unearthed. She teaches workshops at the company’s cafe in Pacific Grove.
RECIPES
Happy Girl Kitchen Co.
173 Central Ave., Pacific Grove
831.373.4475 • www.happygirlkitchen.com
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
