I’m still waiting for my bumper crop of sweet cherries from the two cherry trees we planted in our yard shortly after moving here four years ago. This past spring, I thought this was going to be the year for our cherries! The smaller of our two trees was abundant with flowers and then with small cherries. And then . . . nothing! I have no idea what happened to all those small cherries. I didn’t check on the tree for a week or two but the next time I did, they were all gone! There were no cherries on that tree! It was as if I had dreamed all those perfect little cherries starting. So, I’ve had to resort to the grocery store for cherries again this year.

Cherries are one of the few fruits that disappear from store shelves for a good portion of the year. They are highly perishable because they are one of the few fruits that are picked only when ripe. Primarily from the Pacific coast in the US, their seasonal availability is prolonged by strategic harvesting. The earliest harvest begins in southern California around the end of April. The harvest then moves to the north-central region of California, but by early June, the harvest is at an end in the Golden State. Fortunately, the cherries in Washington are ready by that time. The highest elevations of the Northwest are able to harvest cherries into late August or early September. Michigan is also known for its tart & sweet cherries with the 3rd week in July (this week!) being the peak time to harvest the sweet varieties.

Honeyed Quinoa with Cherries, Apricots & Cashews

Honeyed Quinoa Salad with Cherries, Apricots & Cashews  (adapted from bhg.com)

Serves 4   Prep time: 30 minutes  Cook time: 10 minutes

Ingredients:

• 2 tablespoons grated fresh ginger
• 1/4 cup honey
• 2 tablespoons white wine vinegar
• zest & juice of 1 fresh lime (or 2 tablespoons of juice)
• 1 small clove of garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon salt and black pepper
• 1 cup vegetable broth
• 2/3 cup uncooked quinoa
• 1/2 cup whole cashews, coarsely chopped
• 1/2 cup dried apricots, sliced in thin slivers
• 1 cup fresh dark sweet cherries, pitted and halved
• 1/4 cup thinly sliced red onion
• 1 small head butter lettuce, torn (about 4 cups)

Directions:

For the Honey Vinaigrette: in a small bowl whisk together the ginger, honey, vinegar, lime juice and garlic. Drizzle in the olive oil, whisking constantly, until the dressing is well combined. Season it with salt and pepper, then set it aside.

For the Quinoa Salad: in a medium saucepan combine the broth and quinoa. Bring it to a boil. Reduce the heat and simmer the quinoa, covered, for 10 minutes, until the liquid is absorbed. Remove the saucepan from the heat and allow it to stand for 10 minutes.

We mixed ours a bit out of order.

Fluff the quinoa with a fork. In a large bowl toss the quinoa with the cashews, apricots, cherries and onion. Add the lettuce, then drizzle it all with 1/2 cup of the Honey Vinaigrette. Season the salad to taste with salt and pepper and toss again. Add more vinaigrette as desired and refrigerate any remaining dressing for up to 5 days.

Due to food allergies, we kept the fruits & nuts separate when we served this.

My mission is to eat sweet cherries in every course of every meal when they are in season!  ~Linda

Honeyed Quinoa Salad with Cherries, Apricots & Cashews  (adapted from bhg.com)

Serves 4   Prep time: 30 minutes  Cook time: 10 minutes

Ingredients:

• 2 tablespoons grated fresh ginger
• 1/4 cup honey
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lime juice
• 1 small clove of garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon salt and black pepper
• 1 cup vegetable broth
• 2/3 cup uncooked quinoa
• 1/2 cup whole cashews, coarsely chopped
• 1/2 cup dried apricots, sliced in thin slivers
• 1 cup fresh dark sweet cherries, pitted and halved
• 1/4 cup thinly sliced red onion
• 1 small head butter lettuce, torn (about 4 cups)

Directions:

For the Honey Vinaigrette: in a small bowl whisk together the ginger, honey, vinegar, lime juice and garlic. Drizzle in the olive oil, whisking constantly, until the dressing is well combined. Season it with salt and pepper, then set it aside.

For the Quinoa Salad: in a medium saucepan combine the broth and quinoa. Bring it to a boil. Reduce the heat and simmer the quinoa, covered, for 10 minutes, until the liquid is absorbed. Remove the saucepan from the heat and allow it to stand for 10 minutes.

Fluff the quinoa with a fork. In a large bowl toss the quinoa with the cashews, apricots, cherries and onion. Add the lettuce, then drizzle it all with 1/2 cup of the Honey Vinaigrette. Season the salad to taste with salt and pepper and toss again. Add more vinaigrette as desired and refrigerate any remaining dressing for up to 5 days.