This month I can not help myself, as Cherries have begun to show themselves in every fresh food market across Alberta. These little treats only pop up during the months of June and July. We are fortunate to be located next to British Columbia, which produces 60% of all the Cherries across Canada. Once the Cherries are picked from the trees, it is a 6-8 hour drive from places such as the Okanagan Valley to Alberta. The freshness is difficult to compare. If you feel the Cherry craving throughout the year, I encourage you to look into Sun-Dried Cherries, Cherry Liquor – Kirsch or Cherry Juice.

     The Cherry Tree has been gaining popularity as more and more chefs are using the entire tree. The wood is now being used to flavor meats and several other proteins. Although, I don’t think that this Stone Fruit needs much help in the popularity department. Know as a “Super Fruit”, Cherries carry the highest levels of disease fighting anti-oxidents, when it is compared to other fruits. The Cherry is high in Beta Carotene, Vitamin C, Potassium, Magnesium and Iron. A study out of the University of Michigan states that Cherries carry many Heart helpful benefits.

     The general rule of thumb when buying Cherries is to look for Cherries that have the stems connected and look healthy. That means no cuts, bruises or dry stems. The Cherry with a stem has a longer shelf life than a Cherry that is without.

The recipe I am going to provide this month is a spring Salad with fresh Cherries. In most Salads Cherries are usually used dried. However with Cherries as fresh as they are here in Canada in these summer months, they can be added to this Salad pitted and halved.

“Panzanella” Salad with Arugula, Toasted Walnuts, Organic Yellow Beets, Cherries and Goat Cheese

Serves 8 people

Ingredients:

• 2 Each                  Day Old Baguette’s
• 8 oz.                      Extra Virgin Olive Oil
• 2 oz.                      Sherry Vinegar
• 1 pound               Cleaned Arugula
• 4 oz.                      Toasted Walnuts – Chopped
• 1 tsp.                     Dijon Mustard
• 6 oz.                      Cherries – Halved and Pitted
• 8 oz.                      Yellow Beets – cut into fourths
• 6 oz.                      Goat Cheese
• 1 oz.                      Shallot

Method:

1. Preheat oven to 350 degrees.
2. Large Dice Baguette’s and toss with 4 oz. of Extra Virgin Olive Oil, Salt and Pepper. Bake in Preheated oven for 20 minutes or until golden Brown.
3. In a small mixing bowl add – Small dice Shallot, Dijon, Sherry Vinegar and slowly whisk in the rest of your Extra Virgin Olive Oil.
4. In a separate mixing bowl add your  Toasted Baguette cubes, Cherries, Arugula, Chopped Toasted Walnuts and lightly drizzle with your Sherry Vinaigrette, season with salt and pepper. Add only a little at a time and mix well. Do not add too much of the Viniagrette the Arugula!
5. Place your dressed Salad mixture around your plate. Crumble Goat Cheese, over the top. Place Beets in the Arugula/Walnut mixing bowl and lightly dress with more Sherry Vinaigrette. Place around the side of your Salad plate.

  The salad recipe given here is all about Spring. Please use the freshest of ingerdients and Enjoy!