The Fresh Approach

Walla Walla Sweet Onions are back in season!

Robada apricots have arrived!

The first peaches of the season are here! See y’all at the market!

Recipe of the week!
Cherry syrup

Ingredients
1 cup cherries, any dark cherry, pitted
1 cup water
1/2 cup sugar

Instructions
1. Wash and dry the cherries, then pit them.
2. In a medium saucepan, bring water and fruit to a boil. Lower the heat and bring to a simmer for 15 minutes. Remove from heat.
3. Strain the hot liquid into a bowl or jar through a fine-mesh sieve to remove the solids. The water should have reduced by half.
4. While still warm, stir in sugar until dissolved. Let cool to room temperature.
5. Store in a food-safe, airtight container, such as a mason jar, for up to two weeks.

Uses
Cherry syrup has so many uses! Of course, cocktails are a must. Add the flavor of sweet cherries to your favorite drink recipes — the deep crimson color can’t be beat and the flavor is exquisite.You can also drizzle it over breakfast foods or desserts. Bakers can even use it to moisten cherry cake before decorating or mix it into frosting.

Strawberry Rainier Cherries available for a limited time only! See y’all at the market!

Red Sunset and Starburst Apricots available this weekend! See y’all at the market!

Rainier and Chelan cherries available this weekend !

Recipe of the week!

Sautéed mushrooms medley

Ingredients:
1 tbsp canola or olive oil
1 1/2 pounds mixed sliced mushrooms; oyster, cremini, white, sh*take, wilds, etc.
1/2 tsp kosher salt
2 cloves of garlic, minced
1 small shallot, minced
1/4 c white wine, beef, or chicken stock(any flavorful liquid)
2 tbsp butter
4 sprigs fresh thyme leaves
Salt and fresh black pepper to taste

Instructions:
1. Heat oil in a cast iron skillet over medium heat until oil shimmers.
2. Add mushrooms and salt. Sauté until mushrooms release their liquid and start to brown, about 5 min.
3. Add garlic and shallot and sweat until translucent, soft, and fragrant, around 30 seconds.
4. Deglaze pan with stock or wine and simmer until reduced by half. You should have about 2 tbsp of liquid remaining.
5. Turn off heat, add your butter and thyme leaves, and toss until butter has melted and coated the mushrooms.
6. Season with salt and pepper.

Serve as a side dish or as a topping on burgers or steak.

Certified Organic Apriums (apricot/plum cross) available now at Fresh Approach!

Recipe of the week!

Aprium skillet cake & Cherry pit whipped cream recipe

Aprium skillet cake

Ingredients:
1 cup of all-purpose flour
1/2 tsp. of ground cardamom
1/2 tsp. of cinnamon
3/4 tsp. of baking powder
1/4 tsp. of kosher salt
2 large eggs
3/4 cup of granulated sugar
1/2 tsp. of vanilla extract
1/3 cup of buttermilk
5 apriums
1/2 cup of unsalted butter, melted
3 tbsp. of brown sugar
powdered sugar

Steps:
Step 1
Preheat the oven to 350°F. Place a piece of parchment paper into a medium cast iron skillet and set aside.

Step 2
In a medium bowl, whisk together flour, cardamom, cinnamon, baking powder, and salt. In a separate bowl, beat eggs until smooth. Whisk in the granulated sugar and vanilla extract. Then pour in the buttermilk and whisk to combine.

Step 3
Dice 3 apriums. Thinly slice the remaining 2 apriums and set aside.

Step 4
Add half of the flour mixture to the wet ingredients, stir until combined.

Step 5
Gently fold in half of the melted butter. Repeat with the remaining flour and butter.

Step 6
Gently fold in only the diced apriums. Transfer the batter to the parchment lined skillet and top the cake with Aprium slices.

Step 7
Sprinkle the top of the batter with brown sugar. Bake the cake for 55 to 60 minutes or until the top is golden brown and a toothpick is removed clean. Transfer the skillet to a cooling rack and let sit for 5 minutes. The cake may be served warm or at room temperature. Sift with powdered sugar just before serving.

Cherry pit whipped cream

Ingredients
2 1/2 ounces cherry pits (1/4 cup; 70 g), from 2 pounds (1 kg) whole cherries
8 ounces heavy cream (1 cup; 255 g)
2 ounces sugar (1/4 cup; 70 g)
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/8 teaspoon almond extract, optional

Directions
Combine cherry pits and cream in an airtight container and refrigerate between 4 and 24 hours. When you're ready to proceed, strain cream into bowl of a stand mixer fitted with a whisk attachment, add sugar and salt, along with almond extract (if using), and whip to soft peaks. This can be done with a hand mixer as well. Enjoy immediately as a garnish for waffles and dessert, or refrigerate up to 1 week in an airtight container. If cream deflates over that time, re-whip before serving.