As they say, “Life is just a bowl of cherries!” Let your summer days be filled with this care-free attitude especially throughout prime cherry season. The first week of July marks the start in Connecticut so pucker up for this stone fruit that will help to increase your vital energy! These delicate beauties don’t do very well in storage and decay easily so cherish the days ahead by buying fresh and local. Besides their therapeutic attributes for conditions like gout, rheumatic pain and paralysis, cherries contain a hearty amount of iron, vitamin A, calcium and potassium. When it comes to consuming cherries, it’s best to go organic due to their toxic chemical residues. If you can’t afford organic, wash them well and consider using a vegetable spray to help remove any pollutants. Most of all enjoy the succulent flavor that comes with this locally grown produce!Recently, the New York Times featured an article on the top spots in Connecticut to go cherry picking. Heading out to a local farm with the family is much more affordable than purchasing at your farmer’s market and a great activity to keep the kids entertained.
Recommended spots included:
* Belltown Hill Orchards (belltownhillorchards.com)
* Staehly Farms (staehlys.com)
* Middle Brook Far and Orchard ( Newtown , CT )
* Ellsworth Hill Orchard and Berry Farm (ellsworthfarm.com)
* Starberry Farm ( Washington Depot)
Now is the perfect time to plan a family outing. After a few hours work in the field, consider preparing the below recipe utilizing your prized cherry collection:
Cherry Crisp a la Mode
Its good to indulge every now and again. This is a hit with all family members!
1 pound cherries, stemmed and pitted
1 cup butter
1 ¼ cup raw unrefined sugar
¼ cup unbleached white flour
¼ cup whole-wheat flour
1 teaspoon almond extract
Ice cream (preferably organic) of your choice
Preheat the oven to 350 degrees. Combine cherries, ½ cup of butter, and ¾ cup of sugar in a large saucepan. Cook over medium heat until cherries are soft and tender. Using a slotted spoon, transfer the cherries to a 9 x 13 inch baking dish. Sift together the flours, the remaining ½ cup sugar, and the almond extract. Using your fingers or a pastry cutter, work the remaining butter into the dry ingredients until the mixture resembles coarse crumbs. Spread the flour mixture over the cherries and bake for 12 minutes. Serve with a scoop of ice cream.
Recipe adapted from “The Imus Ranch” cookbook by Deirdre Imus
Alison is a graduate of the Institute for Integrative Nutrition (affiliated with Columbia University) and a Masters Degree candidate in Human Nutrition. She is certified by the Association of Drugless Practitioners and has a private practice in Fairfield County.
Alison empowers individuals to become the best version of themselves through exceptional nutrition and health counseling. With a passion for and extensive knowledge in healthy living and delicious whole foods, Alison works closely with her clients guiding them to a happier, healthier way of life. Examples of client results include optimized anti-aging protocol, strengthened immune system, lowered cholesterol, increased energy and performance, weight loss/gain, stress reduction, pain elimination and improved sleep,
Her nutritional insights, "Healthy Bite," will be featured regularly in future issues of Aetherial Living.
If you enjoy this article, or would like to know more about Alison, please drop her a comment at alison@aetheriaspa.com
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