My prediction is that we will have apricot blossoms for the week-end. Apricots are first to blossom and then sweet cherries, tart cherries, peaches and apples. They all kind of run together but that is how I think of it. The bee hives are set out in the orchard. There was lots of activity around the hive as the warm afternoon sun hit the hive. I took a tour of the orchard and tried to pretend I was a visitor seeing it for the first time. Boy, what a lot of beautiful trees. I love the straight rows and nice green aisles. We will have a new garden spot down at the cresswell market. We are hoping for no extreme cold nights so that we will have lots of fruit. I better get to work. Betsy
Monthly Archive for April, 2009
NEW ORLEANS, April 20 (UPI) — Eating one and a half servings of tart cherries could significantly boost antioxidant activity, U.S. researchers said.
University of Michigan researchers said 12 healthy adults ages 18-25 were randomly assigned to eat either one-and-a-half cups or three cups of frozen tart cherries.
Researchers analyzed participants’ blood and urine at regular intervals after they ate the cherries and found increased antioxidant activity for up to 12 hours after eating cherries.
Principal investigator Dr. Sara L. Warber, co-director of University of Michigan Integrative Medicine, said the study documents that the anti-oxidants in tart cherries make it into the human bloodstream and are coupled with increased antioxidant activity that could have a positive impact.
“More research is needed, what’s really great is that a reasonable amount of cherries could potentially deliver benefits, like reducing risk factors for heart disease and inflammation,” Warber said in a statement.
The findings are being presented at the 2009 Experimental Biology meeting in New Orleans.
© 2009 United Press International, Inc. All Rights Reserved.
Ben Hicks, son to our fabulous bookkeeper, Gretchen, earned a top ten finish at the 2009 National Nastar Championships in Steamboat Colorado last month.
(Click on the image to enlarge the view & read the article)
1 (4- or 5-pound) package frozen uncooked chicken wing sections
1 (20- or 21-ounce) can cherry pie filling
1/4 cup ketchup
1 tablespoon lemon juice
1 teaspoon hot pepper sauce (such as Frank’s Red Hot)
1/2 teaspoon liquid smoke, optional
Line two 15x10x1-inch baking sheets with aluminum foil. Spray with non-stick spray. Place frozen chicken wing sections on pans. Bake, uncovered, in a pre-heated 375-degree oven 45 to 55 minutes, or until chicken is tender.
Meanwhile, put pie filling, ketchup, lemon juice, hot pepper sauce and liquid smoke in blender or food processor container. Cover and blend until smooth.
Remove pans from the oven. Spoon cherry sauce evenly over all sides of wing sextions. Bakes 15 to 20 minutes, or until sauce is set.
Makes 12 appetizer servings (about 3 wing sections each); make 6 servings as a main course.
Note: For spicier wings, add more hot pepper sauce.
King Orchards Tart Cherry Juice Concentrate
Extra Virgin Olive Oil
Flax Seed Oil
Optional: Stir in a little honey to thicken. Pour a puddle on serving plate. Add goat cheese to plate, then drizzle with more vinaigrette. Sprinkle with toasted pepitas (pumpkin or squash seeds) if desired.
Courtesy of Mary at Misfits Salon & Gallery in Traverse City
6 fluid ounces lemon juice, fresh squeezed
4 tablespoons confectioners’ sugar
24 fluid ounces water
4 fluid ounces King Orchards Tart Cherry Juice Concentrate
Combine the lemon juice and the sugar. Stir to dissolve. Add the water and cherry juice concentrate and stir. Serve over ice.
notes: We add cherry juice concentrate to store-bought lemonade too. It’s a great cooler on a hot summer day!
4 cups all purpose flour
1 cup sugar, granulated
2 tbl baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup butter or margarine, softened
1 cup King Orchards dried tart cherries
1 cup pecans, chopped
1 tbl lemon peel, grated
1 cup milk
Combine flour, sugar, baking powder, cinnamon and nutmeg in large mixing bowl. Add butter. Mix with an electric mixer on low speed until mixture resembles coarse crumbs (about 2 minutes)
Stir in cherries, pecans and lemon peel. Mix on low speed.
Whisk milk and eggs together until well blended. Reserve 1/4 cup milk mixture. Add reaining milk mixture to dry ingredients, mixing on low speed just until moistened.
Gently knead dough on lightly floured surface 5 or 6 times. Divide dough into 2 pieces (about 14 ounces each). Shape each portion into a circle 10 inches in diameter and 1-inch thick. Cut each into 12 wedges.
Place dough on greased full sheet pan. Brush surface with reserved milk mixutre. Sprinkle with additional sugar if desired.
Bake in a 400F standard oven 15 to 20 minutes or until golden. Serve warm or at room temperature.
note: Scones may be made ahead and baked, then frozen up to 2 weeks. Thaw at room temperature.
1 can (16-ounce) pitted dark sweet cherries
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1/4 cup honey
2 tablespoons rice vinegar
2 teaspoons hot mustard
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried tart cherries
6 (6 1/2 ounces each) skinless, boneless chicken breast halves
Salt and pepper to taste
6 rosemary sprigs for garnish
Heat oven to 350F. Line a 9″ x 13″ baking pan with foil and spray foil with non-stick spray; set aside.
To make the glaze: Drain the pitted dark sweet cherries; reserve 1/4 cup of cherry juice. In a blender, puree the drained cherries until smooth.
In a skillet, heat the olive oil and saute the onion and garlic until soft; add the cherry puree, reserved 1/4 cup cherry juice, honey, vinegar, mustard, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until smooth. Add dried cherries; simmer 5 minutes.
Arrange chicken breasts in foil-lined baking pan; season with salt and pepper to taste. Brush chicken lightly with cherry glaze; reserve remaining glaze. Cover the pan with foil and bake chicken 20 minutes; brush with additional glaze and bake uncovered 10 to 15 minutes longer or until chicken is done.
To serve, pour 2 tablespoons warm reserved glaze over each chicken breast and garnish with a rosemary sprig. Serves 6.