We’re excited that it’s cherry season! In addition to smaller quantities, starting tomorrow, Friday, July 13, the Produce Dept. offers cases of #2 Lapin cherries for sale to those interested in canning, freezing, drying, and/or just plain EATING!
We will receive 20-pound cases of tasty, juicy, certified organic cherries for the next couple of weeks priced at $38.99, but don’t wait, the season will end before you know it! Need an idea? Try this:
GRILLED CHICKEN WITH CHERRY CHUTNEY
1/2 pound fresh cherries, washed & pitted
1/4 cup red onion, diced
1/2 cup red wine
1/4 cup apple cider vinegar
4 Tablespoons sugar
1 Tablespoon peeled, minced ginger
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
pinch of cayenne pepper (optional for spicier chutney lovers)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 6-ounce boneless, skinless chicken breasts
In a medium saucepan, combine all ingredients except the chicken. Bring to a boil, then reduce heat and simmer on low for about 1 hour, stirring frequently to prevent burning and sticking. The chutney is finished once it has thickened and there is almost no liquid.
Preheat grill to medium high heat. Season the chicken breast with salt and pepper and grill 5-6 minutes on each side until juices run clear and internal temperature reaches 165 degrees F. Remove from heat to a plate and let rest for 5 minutes before serving.
Serving suggestions: A summery couscous salad studded with grilled vegetables makes a great seasonal side dish. The chutney is also delicious on lamb, pork and duck.