4 • JULY 2017 • UPBEAT TIMES, INC.


Prosper T e Delightful Cherry! Eat Well &


by Executive Chef Ron Skaar ~ ronskaar@comcast.net


Northfi eld, MN. ~ Sweet, he had tart and juicy cherries have


T eir tangy


taste won cher- ries a place on the tables of Roman conquerors, Greek citizens and Chi- nese nobles. T e range of the


sweet cherry extends thru most of Europe, western Asia and into parts of Africa. T e cherry has been consumed throughout this area since prehistoric times. T e fi rst cherry trees were brought to Rome from northeastern Anatolia in 72 B.C. Sweet cherries were intro-


duced to England by order of King Henry the VIII aſt er


pleased the palates of food French colonists from Nor- lovers for centu- ries.


tasted them in Flanders. mandy brought cher-


ry pits with them, planting the seeds along the St. Law- rence River and the Great Lakes area. T e cherry tree was part of the French gardens established in Detroit and other Midwest-


ern settlements. In 1639 cherry trees were


cultivated in the early settle- ment of Brooklyn, when this region was under Dutch sov- ereignty. Local trades people leased or purchased land to plant orchards and gardens. Damage done from rain and hail plus the costs of ir- rigation, spraying and labor made the cherry relatively


expensive. Modern day cherry pro-


duction began in 1852 when trees were planted on the Old Mission peninsula and fl ourished. T is region, on Lake Michigan, proved to be ideal for growing cherries because the lake tempers the arctic wind in winter and cools the orchids in summer. Using nursery stock trans-


ported by ox cart from Iowa, cherry orchards were plant- ed in western Oregon and fl ourished during the mid- nineteenth century. T is is where the leading sweet cherry, the Bing, was fi rst developed. A pioneer grower named it for one of his Chi- nese workmen. Now the U.S. cherry in-


dustry produces nearly 728 million pounds of sweet


cherries each year. Califor- nia, Oregon and especially Washington are the big- gest producing states. T e sour cherry production is over 300 million pounds with 74% of them grown in Michigan where almost all are used for processing. Cherries are low in calo-


ries, rich in fl avor, packed with nutrients and contain pectin, a type of soluble fi ber that helps lower cholesterol. Cherries also provide vita- min C. Sour cherries (some- times called pie cherries) are lower in calories yet higher in vitamin C and beta caro- tene than sweet cherries. Sweet cherries are diff eren-


tiated by their dark and light skinned color. Dark skinned sweet cherries dominate the market and are at their peak in July. T e yellow and pink- ish Rainier cherry is milder and sweeter than the Bing and available thru August. T e cherries brief season


lasts only three months but dried cherries, which have a higher concentration of nutrients, can be used year round. T e simple recipe includ-


ed is perfect for those sum- mer barbeques.


EW & P Recipe July 2017


CHIPOLTE- CHERRY BARBECUE GLAZE


2 tablespoons butter 1 medium onion, fi nely chopped 8 ounces cherry preserves (3/4 cup) ¼ cup seeded,


minced chipotle chili in adobo sauce ¼ cup ketchup ¼ cup cider vinegar


In a saucepan over moderate heat, melt the butter and add the onion. Stir occasionally and cook until softened, 5 to 6 minutes. Add the remain- ing ingredients and cook over moderate heat, stirring, un- til bubbling, about 5 minutes longer. Transfer to food pro- cessor and process until fairly smooth. Let cool before using. Makes 1 ¼ cups.


Drop in to taste


our new creamed honeys and recent harvests!


2 Great Locations! Sebastopol & SF Ferry Building


HONEY, GIFTS, SUPPLIES, CLASSES & CANDLES 921 Gravenstein Hwy. South, Sebastopol (707) 824-2905 beekind.com


4 • JULY 2017 • UPBEAT TIMES, INC. “Success is not how high you have climbed, but how you make a positive difference to the world.” ~ Roy T. Bennett


Chef Ron


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