PT Food Co-op

The Food Co-op, 414 Kearney Street, Port Townsend, 98368
Port Townsend
Phone: (360) 385-2883

Posts Tagged ‘recipes’

Sweet Cherry Pie — Yum!

July 14th, 2015 by

As you may have noticed, fruits and berries are all early this year because of the dry, hot weather. What that means for Washington farmers is an early harvest, especially for organic sweet cherries. For us that means we need to move them out of the store….fast! For you, our customer, that means a SALE! Now, until supplies last, organic sweet cherries are $2.99 lb. Buy as much or as little as you like and freeze some for later! One pound of cherries is approximately two cups. You do want to buy cherries with their stems attached as they keep longer and are fresher.

Let’s say you love cherry pie. But let’s also say that you think you need sour pie cherries for that. Untrue! A lot of people think only the sour pie cherries are suitable for pie, however you CAN make cherry pie with sweet cherries. It might have a different flavor than sour cherry pie, but it’s still cherry pie with less added sugar. And less sugar is a good thing.

Try this recipe for Sweet Cherry Pie from the Smitten Kitchen blog, and see for yourself!

Some folks cook the cherries on the stove before assembling the pie. This recipe for Cherry Pie-in-a-Jar does exactly that. Pie-in-a-Jar makes a great gift when you have run out of ideas or are short on cash, especially if you already have frozen cherries on hand.

One other thing about cherries in general is that they can be a real pain to process for freezing. The trick to making it easier, it has been said, is to de-stem the cherries, but leave the pit in, and freeze. When you decide to use the cherries, let them defrost about halfway and the pits will just pop out. You can also freeze the cherries halfway, pit them, and then stick them in the freezer. It’s six of one, half a dozen of the other.

Here’s another way to pit cherries that looks pretty easy. All you need is a chopstick and an empty bottle.

Cherries are a lot more versatile than you might think, so load up, freeze them, and explore the possibilities!

 

 

Summer 2015 Co-op Commons

June 30th, 2015 by

COMMONS-Summer-2015-coverIn this issue, we introduce our new Jar Saver program, learn about wild edibles, discuss why B vitamins are important for our health, and give you some alternative refreshing drink recipes.

Winter 2013 Co-op Commons

January 8th, 2013 by

COOPJan2013.P1In the first 2013 issue we unveil the five-year strategic plan, keep tabs on GMOs, and rethink our plastic consumption. Available for free online and in our store through March.

Organic cherries are in!

July 19th, 2012 by Ian

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.

Source: National Cooperative Grocers Association

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