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The Market Report

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Laura Avery chats with Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook, who gives us an idea for using cherries in a savory way.

Laura also talked with farmer Bob Poole about his young berries and boysenberries. They are in right now and great for cooking with.

Cherry Almond Salad
Makes 4 servings

Use several kinds of cherries for flavor, color and texture contrast; a slightly bitter frisee or escarole and wedge of cheese nicely sets off summer’s first stone fruit.

  • 1/2 head escarole or 2 heads frisee
  • 1/2 cup almonds, toasted and coarsely chopped
  • 1 1/2 cups (about 1/2 pound) mixed cherries, such as Bing, Rainier, Brooks, Garnets, and sour Montmorency cherries if you can find them, pitted and halved
  • 1/4 cup dried cherries
  • 1 Eureka lemon
  • 2 Tablespoons grapeseed or almond oil
  • Kosher or sea salt
  • Freshly ground black pepper
  • 4 ozs blue cheese or aged goat cheese, such as Redwood Hill Crottin or Boucheret


If using escarole, cut the leaves crosswise into thin ribbons. You’ll have 3 to 4 cups. If using frisee, use the tender, light-colored hearts and tear them into bite-size pieces. Toss together the cherries, almonds, and escarole or frisee in a salad bowl. Use a zester to peel the yellow skin of the lemon directly onto the salad. Add the oil, a squeeze of lemon, and salt and pepper to taste. Divide salad among 4 plates. Cut cheese into 4 wedges or slices and place a slice on each salad.

Adapted from The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007.)

Music break: Ritorisione by Girolamo Ugolini