I so look forward to cherry season each year!    The first cherries of the season are normally not very sweet, but they will get sweeter each week. 

Some of the most flavorful cherries are the Bings, but there are many other great varieties, such as Brooks, Rainiers, Queen Annes, Lapins, Chelans and Sweethearts.  

Unfortunately, the cherry season is not very long – just a few weeks – so get them while you can!   Here are a few tips to help you choose.

First of all, if possible, buy cherries that are either organic or at least pesticide free.  Many growers use heavy doses of chemical pesticides to keep bugs off the cherries.  Try to avoid that situation, if possible, for your own health.

When choosing cherries, look for a nice, dark color and a firm but plump texture.  Don’t grab cherries by the handsful.  Choose carefully to get the most flavorful cherries into your basket. 

Also, make sure that the stems are fresh and intact.  When the stems are removed, that opens the skin of the cherry and makes it susceptible to mold and decay. 

As well, make sure that the cherries are cool to the touch.  You don’t want cherries that have been sitting in the sun, as the flavor and the texture will start to break down quickly. 

Cherries will store well for up to a week in the refrigerator.  Just store them loosely packed (but unwashed) in a plastic bag.  

Cherries also freeze well.  After rinsing and draining the cherries, spread them out on a baking sheet in an individual layer and freeze them.  After they are frozen, gather the frozen cherries up and put them into a plastic bag.  I like to double-bag them to insure freshness.  They should keep this way for up to a year in the freezer.

Here is one of my favorite recipes using cherries – Cherry Clafoutis.

Ingredients
4 cups ripe peaches, peeled and sliced

For the topping:
1/3 cup (approx. 5 Tablespoons) butter, softened
1/2 cup all-purpose flour
1/2 cup oats
3/4 cups brown sugar, packed
1/2 cup chopped pecans
Large pinch salt

For the crème fraiche:
1/2 cup crème fraiche
1/8 cup brown sugar

You will also need:
Pie dish or six individual baking dishes
Utility knife
2 bowls

Instructions
Preheat oven to 400^oF.

Place the peaches into the casserole or pie dish.

With hands, mix together the topping ingredients until moist. Sprinkle topping over the peaches. Bake for about 30 minutes, until golden brown (start checking at 25 minutes – will depend on the oven).

Remove from the oven and let cool.

Mix together crème fraiche and brown sugar. Refrigerate until serving. Spoon over top of crisp.

Serves 6.

If you’ve been waiting for just the right time to plant culinary herbs, don’t wait any longer! Growing herbs indoors can be fun, practical, and rewarding. All it really takes is a little planning and care and you are on your way! Here are a few tips on getting started:

(1) Choose a bright spot. A nice window sill or sunny area indoors will work fine. The herbs need at least five hours of sunlight per day in order to thrive.
(2) Choose a pot that is at least 6 inches in diameter and 6-12 inches deep. You can plant several herbs in a large or wide pot. Make sure the pots have holes in the bottom for drainage. Be sure to get a base of some sort for the bottom of your pot to catch any excess water.
(3) Choose a soil mixture that is well-draining. I recommend an organic potting soil if you will be using your herbs for culinary purposes.
(4) Choose some small herb plants from your favorite nursery. I recommend starting with chives, basil, mint, parsley and thyme. You can also add some lavender, pansies or nasturtiums for color.
(5) To plant, add about an inch of gravel in the bottom of each pot. Next, add about 2-3 inches of soil. Then plant your herbs. Add more soil on the top – to about an inch below the top of the pot. Water well and allow the pot to drain. Place the herbs in your chosen location.

And don’t forget to water as needed – every few days!

Here is a quick pasta recipe of mine that uses fresh herbs – Herbed Angel Hair Pasta.

One of my favorite vegetables throughout the winter and early spring is beets. I like to roast them and serve them simply with a honey vinaigrette dressing. Of course, they are also good in salads, as a side dish or as a garnish, as well.

We are all familiar with red beets, but there are a variety of others out there as well. Chioggia beets are an heirloom variety that have a pink color and a sweet, mild flavor. Golden beets are gold in color with a sweet taste. When combined, these beets make a beautiful presentation.

Here are easy instructions on how to roast beets:

Preheat the oven to 425oF.  Wash the beets and remove the green tops (reserve the tops for other uses).  Don’t dry the beets.  Wrap them in aluminum foil and bake them for about 45 minutes, until soft when tested with a fork. Remove them from oven and let them sit, still covered in the aluminum foil, for about 15 minutes to cool before peeling. Peel them by rubbing them with your hands.  Slice and use in your favorite recipe.  Here is one of mine – Roasted Alaskan Halibut with Arugula, Beets, Oranges and Chopped Hazelnuts .